Thursday, March 31, 2011

A Lazy Day

Yes, the Christmas tree is still up.
Ray hasn't had time to take it down.
I still spend a lot of time laying on the couch
so we're enjoying it very much.



Poppett is enjoying it, too.




Ray is just enjoying the damp cold weather -
the perfect time to cozy down in front of an oak fire.

Two of my best embroidery machines have been
in the shop being service.
They're home now, so I cant wait to get back to work.
Orders have been piling up.

Tuesday, March 22, 2011

Him who strentheneth me

I can do all things through Christ who stregthenth me.


Song of Solomon 2:11-12:


"For the winter is passed.
The rain is over and gone.The flowers are springing up.
And the time of the singing of the birds has come."

Sunday, March 20, 2011

More Honkers





















Sunday Visitors


While there are plenty of roosters around our house,
there is no need for them.
Our four geese honk by every morning about 7:00.
Darling husband has been up long before then,
but this is just right for me!

Saturday, March 12, 2011

John Wesley - "The Rules"


"Do all the Good you Can,
By all the Means you Can,
In all the Ways you Can,
In all the Places you Can,
At all the Times you Can,
To all the People you Can,
As long as Ever ......
...You Can!"

Friday, March 11, 2011

Winter is Still Here


The Bradford Pears are in heavy bud - a few are in full bloom. The wild cherries are in bloom, too. This didn't stop the temperatures from dropping to the freezing level several nights. We even rosted hot dogs and marshmalls over the fire in the drawing room today. What fun!

Have you seen the huge marshmallows that are in the store now? They're almost two inches across! You roast and eat the outside, then roast them again. Sort of inconvenient, but just think of the gooey yumminess on a sweet potato casserole!

Saturday, March 5, 2011

God is Just - Thomas Jefferson



“I tremble for my country when I reflect that God is just; that his justice
cannot sleep forever.”

Thomas Jefferson

Molten Chocolate Cakes


This is the signature dessert of Carnival Cruise Lines.


MINI MOLTEN CHOCOLATE CAKES - Makes 8 individual cakes

8 tablespoons (1 stick) unsalted butter
Cocoa powder, sifted
8 ounces semisweet chocolate, chopped
4 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon orange or hazelnut liqueur
(such as Grand Marnier or Frangelico)
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Powdered sugar for decoration
Whipped cream or vanilla ice cream for serving

1. Heat oven to 400° F. Using cooled melted butter and a pastry brush, grease the miniature Bundt pans and coat with sifted cocoa powder, knocking them out lightly over the sink to remove any powder that has not adhered to the molds. Line two rimmed baking sheets with parchment paper and place one Bundt pan on each.
2. Melt the remaining butter and chocolate together in a medium-sized heatproof bowl set over a pan of water that has not yet come to a simmer. Make sure the bottom of the bowl is at least several inches above the surface of the water. Stir the mixture gently until smooth and remove bowl from heat. Set aside to cool slightly.
3. Beat eggs, yolk, vanilla, liqueur, salt, and sugar on high speed in the bowl of an electric mixer fitted with a whisk attachment, or with handheld electric beaters, until the volume of the eggs has almost tripled and the mixture is pale yellow and drops from the lifted beaters in thick ribbons. Pour melted chocolate over the egg mixture and using a large rubber spatula, fold in chocolate with as few strokes as possible to avoid deflating the eggs. Sprinkle flour over chocolate mixture and rapidly fold in with a light hand.
4. Using a small ladle or an ice-cream scoop, fill the 8 prepared molds. (At this stage they can be covered with plastic wrap and refrigerated for several hours. Let sit out on the counter for a half hour or so before baking.)
5. Bake cakes, one sheet at a time, in the center of the oven until they have risen about a half-inch above the tops of the molds; they will have a top crust, though their centers will still appear a bit glossy and will jiggle slightly when the pan is slid back and forth, about 12-14 minutes. (Baking times will vary depending on the molds and oven used. Underbaking is preferable to overbaking.)
6. Run a paring knife around the inside edges of the molds and invert them onto a large piece of parchment paper sitting on the counter. Allow to cool for a minute, then lift off Bundt pan. Transfer the cakes to individual serving plates and dust with powered sugar. Serve with a dollop of whipped cream.

Friday, March 4, 2011

Living with Style - Southern Style



"Style cannot be bought. It is not what your wear, but who you are. Style is the way you decorate your house. It is your taste in books, music, poetry, and art. It is the way you arrange your flowers. Style is the personal touch you give to everything and everyone in your life. Style has nothing to do with money, but it is the way you live your life."
~Alda Ellis

Thursday, March 3, 2011

Twice Baked Potatoes

Recipe for Twiced-Baked Potatoes:

4 large baking potatoes
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 bunch green onions
Garlic Salt

You may bake the potatoes in the oven at 350 degrees for one hour. (I microwave them for ten minutes) When the potatoes are done, allow to cool for ten minutes. Slice potatoes in half lengthwise and scoop out the flesh into a large bowl; save skins. Add all the ingredients except the green onions and 1/2 cup of the cheddar cheese to the potato mixture. Mix until creamy. Top with more cheddar cheese and chopped green onions. Place in the oven and bake for 15 minutes.

Twice-Baked Potatoes Recipe

Recipe for Twiced-Baked Potatoes:

4 large baking potatoes
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 bunch green onions
Garlic Salt

You may bake the potatoes in the oven at 350 degrees for one hour. (I microwave them for ten minutes) When the potatoes are done, allow to cool for ten minutes. Slice potatoes in half lengthwise and scoop out the flesh into a large bowl; save skins. Add all the ingredients except the green onions and 1/2 cup of the cheddar cheese to the potato mixture. Mix until creamy. Top with more cheddar cheese and chopped green onions. Place in the oven and bake for 15 minutes.

Pimento Cheese - A Southen Staple

Recipe for Four-Cheese Pimiento Sandwiches
Source: Tea Time at the Masters, Par Three

3 cups (12 ounces) shredded white cheddar cheese
2 cups (8 ounces) shredded yellow sharp cheddar cheese
4 ounces crumbled bleu cheese
1 cup shredded parmesan cheese
1 (4-ounce) jar sliced pimientos, drained
1 cup light mayonnaise
2 tablespoons Dijon mustard
White sandwich bread

Combine the white cheddar cheese, yellow cheddar cheese, bleu cheese, parmesan cheese, pimientos, mayonnaise and Dijon mustard in a food processor and process until smooth. Remove to a bowl. Cover and chill. Spread on white bread to make sandwiches.