Tuesday, September 29, 2009
Sunday, September 27, 2009
I finally have a copy [from the reserve system at our library] of this book, The Forgotten Garden, by Kate Morton. It is very enjoyable! I've read for hours this weekend and am saving Part Three for the next few days. The mystery is unfolding!
First Sunday in autumn, garden update.
Still lots of green tomatoes, I hope some of them will ripen now that we are having some sunny days!
Thursday, September 24, 2009
A good friend, of many years, had a birthday this week. I had made this little English cottage quilt block with her in mind several years ago. It has now become one side of a tea cozy for her.
The other side has a little Kate Greenaway girl embroidered on it. I think it came together very nicely. Now for that pot of tea!
Friday, September 18, 2009
A fabulous new travel business opened on the internet today! Our daughter, Laura, just launched TRIP CRAVE! Laura has years of experience with an internet site selling travel to the Caribbean. [ http://www.caribbeanjourney.com/ AND http://www.villacollections.com/, see my family links on the side]
Thursday, September 17, 2009
Something new to practice....
I really enjoy knitting and handwork. I have "produced" so many items because it is so much fun! Now, instead of making something, I am allowing myself just to practice. I want to learn to be a "picker" as well as a "thrower". After doing English knitting (throwing) for many years, I want to learn continental knitting (picking)...(it is faster and easier, uses different finger muscles so hands are less tired!)
I had assumed that I "was what I was", ( a thrower) until I read this post from Knitting Daily.
It is very peaceful just to sit and practice this technique while watching public television series or DVD's from the library. Whether I produce any knitted items or not, I am enjoying this. I think it IS rather like yoga, especially when the pressure to make something fabulous has been removed.[Variegated yarn in "Rose Bouquet" from Patons Decor, wool and acrylic blend.]
Tuesday, September 15, 2009
Friday, September 11, 2009
Somedays at work things are fun!
We have used machines here which are sometimes ready to sell. Here is a rare Singer model 337. These were made in 1963 to 1964 in Scotland. They are all medal except for the tension dial which is plastic. But the most wonderful thing about this is its color!!!! Aqua, turquoise....just wonderful!
I could take it home....but I already have 4 machines...so restraint is called for.
We will find a good home for it!
Thursday, September 10, 2009
note: click on photo for closer view!
Riding around in the city, my daughter and grandson. Hugs to you both!
NOTE: Just posted today's collage!
Monday, September 07, 2009
Sunday, September 06, 2009
Saturday, September 05, 2009
Thursday, September 03, 2009
Wednesday, September 02, 2009
I'm finding wonderful recipes on the internet. It started with my e-mail newsletter from Dorie Greenspan. Soon I had more creative cooking and baking ideas than I can ever accomplish in just one day off which is what I have this week.
Take a look at these!
COCONUT MACAROONS From Modern Spice by Monica Bhide
Yield: 35-38 small macaroons
Cook Time: 30 minutes (plus 30 minutes to cool)
1 (14 oz) package shredded sweetened coconut
10 oz. sweetened condensed milk from a 14 oz can (I like Eagle brand) (Note from Dorie - this measures out as a scant cup)
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon salt
2 small egg whites, whipped to stiff peaks (Note from Dorie - you can use the whites from medium or large eggs; Monica told me she just doesn't want you to use extra-large or jumbo egg whites)
1. Prepare a sheet pan by lining it with parchment paper and lightly spraying with nonstick spray.
2. Heat the oven to 350 degrees.
3. Combine the coconut, condensed milk, saffron, cardamom and salt in a bowl. It will form a mixture that is not like typical cookie dough. But once the egg whites are folded in, the mixture will stay together during baking.
4. Gently fold in the whipped egg whites.
5. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.
6. Bake the macaroons for about 14-16 minutes until the exterior is very slightly brown, the middle is still soft and the bottoms begin to turn golden brown.
7. Remove from the oven. Allow to cool for about 20 minutes. (Note from Dorie- I cooled the macaroons on the baking sheet because they were too fragile to move while they were hot.)8. Serve at room temperature. These can be stored in an airtight container for up to a week.
It is funny how once you start trying one recipe which may seem very new and unsual at the time, you will soon find more that are similar. I have been baking various citrus, olive oil cakes...some with fresh rosemary chopped up for a lovely taste. I have also been making a yogurt cake. NOW here is a recipe, I followed a link in Dorie Greenspans current "Sweet Times Newsletter", for EXTRA VIRGIN OLIVE OIL and YOGURT cake. Of course, I'll have to try it!
EVO and Yogurt Loaf Cake
Makes 8 servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar (I may use less sugar!)
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup evo (extra-virgin olive oil)
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months.
Tuesday, September 01, 2009
How wonderful to have some time together! Below, 2 of my favorite guys, chatting while waiting for the "take-and-bake" pizza to be ready on Wednesday evening.
Time quickly passes,before we know it, it is time for a good-bye hug on Saturday morning. [He is leaving early so someone is still in her pj's!]
Now thank-goodness that I have my job to go to, or I'd feel like this little dog, watching out the window for the truck to come back!