Friday, August 25, 2017

Doves...........

I have a pair of doves that visit me every afternoon to feed. They eat a bit and then rest for awhile. They visit me for about a hour or two each day.
Here they are being a bit lazy about eating. If it is in front of them, they eat it. Eventually they walked around a bit and looked for addition feed. They are ground feeders so they clean up whatever is dropped by the finches and sparrows. 
Here is one of them just resting. They rested for a bit and then they both flew off, tummies filled to the brim.
Till next time.......

Wednesday, August 23, 2017

Scrapple..........

If you have lived in the Pennsylvania/Delaware area, you have enjoyed RAPA Scrapple for breakfast or supper. What's in it is basically leftovers in my book. But mixed up, molded, cut and fried it is delicious. The brand to buy if you can find it is Rapa made in Bridgeville De. You cut it about 1/4 inch thick and fry it till it is crispy on both sides.




They hold a festival in October for Scrapple. It used to be just the original recipe. Now they have bacon, chipotle chili and original. And for those that think they have to have beef.......there is even one now with a little beef in it. Check out the website for the directions to this recipe as they are lengthy.
Scrapple
1 pork heart
1 pound meaty pork ribs or bones

2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

You also might want to check out the Rapa website to learn more about Scrapple and where it originated.
Till next time.......

Tuesday, August 22, 2017

Kellogg's Bran Muffins.........

®Kellogg's Bran Muffins have been around since I was a small child. They are still good and still full of fiber without adding a huge amount of sugar to your diet. This recipe was on every box of ®Kellogg's All-Bran cereal that you bought. The beauty of it is; it is a basic recipe that you can add up to 1/2 cup of dates, golden raisins, cranberries or nuts that you want. If you want fruit and nuts, just make it 1/4 cup of each fruit and nut.
®Kellog's Bran Muffins
1 1/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's® All-Bran® Original cereal
or 1 1/2 cups Kellogg's® All-Bran® Bran Buds® cereal
1 cup milk
1 egg
1/3 cup shortening
Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine ®KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400° F about 25 minutes or until lightly browned. Serve warm. Yield: 12 muffins
Till next time........

Sunday, August 20, 2017

The Baked Bear........

The Baked Bear is a unique ice cream shop. They bake all sorts of cookies and make different flavors of original recipes. Then you can make your own special ice cream cookie sandwich, sundae or cone. If you are ever in California, Utah, Nevada, Arizona or Oklahoma, check out these stores. Who doesn't like ice cream and cookies? They even make a 3 scoop banana split with a whole banana, 3 toppings, whipped cream and maraschino cherries. Yummmmm!!
Check out their many locations at the website below.

Till next time.....


Saturday, August 19, 2017

Marinated and Baked Olives.........


Once in a while I like to serve something that is a bit of a surprise on my buffet table. If you have never eaten baked olives give these a try for a very different taste.

Marinated and Baked Olives  
2 cups green olives, pitted 
1 lemon 
2 sprigs rosemary, chopped 
2 cloves garlic, thinly sliced 
Preheat oven to 350F. Place olives in a baking dish and with a rolling pin, gently push down to skin splits. Onto the olives, grate the zest of a lemon then add rosemary and garlic. Cook for 10 minutes, toss and cook for a further 5 minutes. Serve warm. 
Optional: Add 1 tbsp. olive oil to the mix.

 Marinated and Baked Olives 
1 1/2 cups mixed imported Greek and/or Italian olives
1/2 cup dry white wine
1/4 cup olive oil
2 4 inches sprigs fresh rosemary 
1 tablespoon finely shredded orange peel 
2 tablespoons orange juice
1 tablespoon snipped fresh rosemary 
1 tablespoon snipped fresh parsley 
3 cloves garlic, minced
1/8 teaspoon ground black pepper 
In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings. 
Till next time........

Monday, August 14, 2017

Apple Crisp........


When apple season comes each year, it's time for apple crisp or crumble.
Apple Crisp
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.
Till next time........

Sunday, August 13, 2017

Onion Dipping Sauce.........

When you have Fried onions you always need a good sauce to dip them in. Give this a try, you won't be disappointed.
Onion Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper 

Mix all the ingredients in a bowl, cover and refrigerate until ready to use. 
Till next time........

Saturday, August 12, 2017

Pumpkin Pie Hummus.........

Pumpkin Pie Hummus
1 15-ounce can pumpkin puree
2 15-ounce cans chickpeas (take skins off, if any)
1/8 cup maple syrup
1/8 cup olive oil or Coconut oil
Dash fresh nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
Puree all ingredients in food processor until smooth. Transfer to serving bowl.
Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and sugar. No need to use an exact measurement, just give a good pinch of sugar for each chip. Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and sugar. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first. But, once the chips cool and the sugar hardens, you will nice and crunchy chips! Serve with: Cinnamon tortilla chips or cinnamon graham crackers.
Till next time.........

Wednesday, August 9, 2017

Artichoke Dip.........

One of my favorite dips is artichoke dip. You don't have to bake this and it is so good. How can you not like a tasty dip like this one? 
Artichoke Dip
1 14-ounce can of artichoke hearts, packed in water, drained
1/4 cup chopped fresh parsley
1/4 cup packed, grated Parmesan cheese
1 Tbsp lemon zest
1 clove garlic, minced 
1/2 teaspoon fresh black pepper
1/4 teaspoon salt
8 ounces cream cheese, room temperature
3 to 4 Tbsp lemon juice

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.  Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it. Place the cream cheese in a medium sized bowl.  Add the artichoke parsley mixture and the lemon juice.  Stir until well blended.  Add more salt, pepper and lemon juice to taste.  Garnish with a few fresh leaves of parsley, shredded Parmesan or  lemon zest.
Till next time.........

Monday, August 7, 2017

Acceptance of Self.........

How many times, do you hear young girls or boys in a group complaining about their weight, hair, clothes, etc? It's okay, to be who you are, you are good enough. You don't need to be the popular weight, be in the "in crowd" or wear designer clothes. Boys, you don't have bulging muscles, be taller  or play sports. Be yourself, have fun and know that you are good enough, just the way you are! Take a really good look in the mirror. The person looking back at you is a phenomenal person. Appreciate who you are and just enjoy life, you are good enough, just the way you are.
Till next time........

Saturday, August 5, 2017

Cauliflower Steaks............

Cauliflower steaks are so easy to make and so yummy. Cut 1/2 slices from the head of cauliflower. Usually just 2 slices per head. Just oil, salt and pepper each side and then roast at 425F for 10 minutes till they are brown on one side, flip and bake for another10-15 minutes to brown the other side. What could be easier? Make a butter topping with sliced almonds or pine nuts, golden raisins and butter. Pour over the cauliflower steaks and serve. So pretty and even more delicious.


Topping
1/4 cup almonds/pine nuts
1/4 cup golden raisins
2 Tbsp butter
Toast the nuts in a dry pan. Then add the raisins and butter and heat. Top the cauliflower steaks and enjoy.
Till next time......

Wednesday, August 2, 2017

Beer Bread........

I'm sure you have heard of beer bread. There are so many recipes out there for it and it is not a new fad thing. It was around when I was a teenager, years ago. I remember my Mom making it. It takes very few ingredients.
The beer is what makes it rise and give it that yeast flavor. I added a 1/2 tsp dried dill to my recipe as I wanted that dill flavor to eat with my salads.

Perfect loaf of beer bread. Just waiting to be eaten with my supper. If you want the recipe, search for Honey Beer Bread and it will pop right up.
Till next time.......

Tuesday, August 1, 2017

Stabilize Whip Cream..........

I have always wanted to make those luscious strawberry whip cream cakes you get at the bakery. Now I know how they do it. You have to stabilize the whipped cream. What.............? Yes, I said, stabilize the whipped cream and it isn't hard to do at all.
Stabilize Whip Cream
1 teaspoon Knox unflavored gelatin 
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar 
1/2 teaspoon vanilla extract
Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. At this point, just use the whipped cream for  frosting or piping.  Great on cupcakes and it will set up even more as it sits in the fridge. 
I must give credit to http://ourbestbites.com for this fabulous idea. If you get a chance visit their wonderful website.
Till next time..........





Monday, July 31, 2017

Farm Fresh Veggies........

This is what I like about summer. I guess it is probably one of the only things I like about summer. But you really can't beat fresh picked veggies from the garden/farm. They just taste so much better. I also like fresh flowers.
I took one of the cucumbers and made a sweet vinegar solution and made some fresh pickles. So good on my many salads.
I love the fall, but I will miss my fresh veggies.
Till next time.......

Saturday, July 29, 2017

Bacon Cheddar Dip..........

Something new for your arsenal of recipes. I love a new flavor for a party and football season is starting soon.
Bacon Cheddar Dip
4 green onions, slivered
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
4 dashes hot sauce
1/2 tsp dry mustard powder 
1/2 tsp garlic powder
8 slices of bacon cooked crisp & crumbled
4 tablespoons fresh chopped parsley

Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving. Serve with crackers, veggies or pita chips.
Till next time.........

Friday, July 28, 2017

Fruit Fresh - for Avocado Dip........

The next time you want to serve Guacamole at your party. Add about a teaspoon or two of Fruit Fresh to it. It will keep it nice and green for about 8 hours and not turn brown. It does not add any taste to the Guacamole. The dip will most likely be gone before it can turn even slightly tan.

Till next time.........

Thursday, July 27, 2017

Rosy Peach Jam........

Peaches are in season now and so juicy and good. Now is the time to make that peach jam for the winter. This makes a great Christmas gift for those you just want to remember with a "little something." This recipe is so good and very easy. If you add 1 1/2 tbsp Fruit Fresh  powder to this jam, it will keep the pretty color and not darken.




Rosy Peach Jam
5 cups fresh peaches, diced
1 1/2 cups pineapple, crushed
7 cups sugar
Cook for 20 minutes

Add:
Juice of 1/2 lemon
1 small box of strawberry jell-o and 1 small box of peach jell-o. Add the lemon juice and stir well and put into jars and seal with paraffin. Yield:5 pints approximately. 
NOTE 1: You can use 2 small boxes of peach jell-o for a peachier flavor instead of using one strawberry and one peach jell-o. Jam will then be orange and not rosy colored.  
NOTE 2: If you don't like paraffin, seal jars and put in water bath 15 minutes and cool. 
Till next time.........

Wednesday, July 26, 2017

Bleu Cheese Dressing.........

If you like to make your own salad dressings instead of buying them, give this recipe a try.

Bleu Cheese Dressing
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons minced chives
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/4 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
Torn mixed salad greens
In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens. Yield: 2 cups.

Till next time........

Friday, July 21, 2017

Beef Au Jus.........

     French Dip sandwiches are a real favorite of mine. So I like having a recipe for the dip. it is easy to make and has ingredients that you most likely have in your pantry.
        Beef Au Jus
2 tablespoons granulated beef bouillon plus 1 teaspoon
(can use crushed bouillon cubes)
2 teaspoons granulated onion bouillon
1 teaspoon dried parsley flakes 
1⁄8 teaspoon black pepper or 1⁄8 teaspoon red pepper
1⁄8 teaspoon garlic powder 
2 tablespoons cornstarch
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature. To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
Till next time........


Thursday, July 20, 2017

Hot Weather.........

When the weather reaches the high 90F's and you definitely don't want to turn the oven on, here's what I do. I get out my 1 1/2 quart slow cooker and pop in a chicken thigh. This time I put some orange marmalade on top for a little sweetness. By tonight my dinner will be done. I have some potato salad and that will be dinner. By supper time, the feel like temperature is supposed to be 110F - 115F. HOT by any measure.
Till next time.........

Tuesday, July 18, 2017

Watercolor..........

I am starting to learn the very basics of watercolor painting. Eventually, I would like to be able to paint this picture. Time will tell. Yes, I am starting with simplicity. As they say, baby steps. In the meantime, I am trying to learn the basics and learn them well. Wish me luck.
Till next time.........

Friday, July 14, 2017

Honey Corn Dogs.........

It's summer and honey corn dogs come to mind. You can find them at most any country fair. But....you can also make them at home. They are not that hard to make.
Honey Corn Dogs
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 Tbsp. granulated sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 egg, lightly beaten
2 Tbsp. honey
3/4 cup buttermilk
2 tsp. vegetable oil
12 hot dogs
12 wooden skewers, candy sticks or thin popsicle sticks
2 quarts vegetable oil, for frying
In a Dutch-oven, heat the 2 quarts of oil to 350 degrees. In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes. Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a quart mason jar and dip one dog at a time into the batter, then place into the hot oil to fry . Make sure the coating touches just  a bit of the stick so that the coating stays on). Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogsYield: 12 corn dogs You can freeze these and to reheat, bake at 400 degrees for about 15 minute.
Note: If you dust the hot dog lightly with flour (shake off any excess), the batter will stick better.
Till next time.........

Wednesday, July 12, 2017

Southwestern Eggrolls........

If you are into Southwestern flavors. Give these yummy eggrolls a try. They are baked and not fried. 
Southwestern Eggrolls
One 15-ounce can black beans, rinsed and drained 
One 10-ounce package frozen chopped spinach, thawed and squeezed dry 
One 4-ounce can diced green chiles, drained 
4 scallions, chopped 
1 teaspoon ground cumin 
1/2 teaspoon chili powder 
1/4 teaspoon cayenne pepper 
1 1/2 teaspoons kosher salt 
One 16-ounce package egg roll wrappers 
1 egg, slightly beaten 
Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach. Have a small bowl of water ready for moistening your fingers. Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used. Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
For the salsa: 
5 plum tomatoes, quartered
1 small clove garlic, minced 
1/2 jalapeno, seeded and finely chopped 
3 scallions, white and light green parts only, finely chopped 
1 cup loosely packed cilantro leaves and stems, finely chopped 
Juice of 1/2 lime 
2 teaspoons kosher salt
Meanwhile, pulse the tomatoes, garlic and Jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine. Serve the egg rolls with the salsa on the side, for dipping.
Recipe courtesy of Valerie Bertinelli
Till next time........

Thursday, July 6, 2017

Sponge Tree........

Starting off with a sponge technique. Pretty cool. Not sure if it is one I will use often. But nice to know it anyway. Adding a little more to it. It is an interesting technique. But I need a whole LOT more practice with it.
Till next time..........

Tuesday, July 4, 2017

Easy Apple Butter Baked...........

You want apple butter but don't want to peel all those apples. Here is a quick work around for all you busy people. And........it's good.
Easy Apple Butter
7 cups smooth applesauce (3 ½ cans)
2 lbs brown sugar 
2 tsp cinnamon
1/4 tsp. ground cloves (easy on the cloves, taste and then add more if you like.)
1/2 cup cider vinegar
Combine in large baking dish. Bake approximately 2 hours at 350°. Stir occasionally until desired thickness is obtained. 
Till next time..........

Monday, July 3, 2017

Cheeseburger Pie.......

Here's a quick and easy way to have a party and not have to fuss much.
Cheeseburger Pie
1 can of Crescent Rolls.
1 lb ground beef.
1 small chopped onion.
4 tbsp. of Ketchup.
1 tsp. of Worchester sauce.
Sliced cheese
Pickles, sliced for each roll
Preheat the oven to 350 degrees.
Start with browning the ground beef and draining it from the grease then add onions and cook until tender. Add in ketchup and Worcester sauce. On a cookie sheet sprayed with cooking spray, put the crescent rolls in a star shape with tips pointing out using the last piece for the center. Spread the meat mixture from center out going about 1/2 to the points of the rolls. Add 1/2 piece of sliced cheese and a slice of pickle to every unit. Roll tip of roll towards the center.
Bake for 15 to 20 minutes.
Till next time.........

Thursday, June 22, 2017

Avocado Mayonnaise............

Avocados are so good now; so why not add a little something extra to those summer time burgers or double decker turkey sandwiches?
Avocado Mayonnaise
1 avocado (medium to large)
1⁄2 lemon, juice of
1⁄4 teaspoon salt (or to taste)
1  pinch cayenne pepper (optional)
1⁄4 cup extra virgin olive oil
Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender. Add lemon juice, salt, and cayenne pepper and blend together. With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture. Makes 3/4 cup.
Till next time..........

Sunday, June 4, 2017

Cherry Sugar Cookie Macaroons........

You are in a hurry but need some nice cookies. What do you do??? Well, buy a roll of Pillsbury Sugar Cookies and follow the recipe below. Your friends will think you worked hard all day to give them this treat. Don't they look delicious? The dough part is ready made, just waiting for you to add the goodies to it.
Cherry Sugar Cookie Macaroons
1 roll Pillsbury sugar cookie dough
3/4 cup chopped macadamia nuts
(or nut of your choice)
3/4 cup coarsely chopped dried cherries
1 bag (7 oz) sweetened flaked coconut 
2 teaspoons vanilla
1 cup red tart cherry preserves 
Heat oven to 350°. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets. Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
For other ideas just click on the link below.
Till next time.......

Friday, June 2, 2017

Apricot Red Pepper Jam........


This is so good on chicken, pork or as an appetizer over cream cheese served with crackers.
Apricot Red Pepper Jam
1 cup apricot preserves
1 red bell pepper, chopped 
2 teaspoons red pepper flakes
1/4 cup white vinegar 
Kosher salt 
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
Till next time........

Thursday, June 1, 2017

Mori...........


We'd all like to have a pet in the house. But when you are busy or can't have the furry kind of pet, a fish is always an option. Since I am not allowed a furry friend, I opted for a fish. Something I am responsible for and greets me in the morning. Okay, I know he greets me because he is hungry and I feed him. But none the less, he is excited to see me, for whatever reason. (ha-ha).
He is a Black Moor Goldfish and his name is Mori.
Till next time.......
                                                                            

Thursday, May 25, 2017

Palmiers.........

Palmiers (palm-yay) is a French word for Palm Trees. Not sure why these cookies are called Palmiers as they do not look like palm trees to me. They are also called Elephant Ears. But they are a very simple and fancy looking cookie. If you are looking to impress, these are a fun cookie on a tray.
The recipe is all over the Internet and is so-so easy. Give them a try and surprise your guests. They will think you spent hours making them when actually, you spent very little time on them.
Till next time..........

Monday, May 22, 2017

Just Something of Interest to Me.........

Till next time........

Saturday, May 20, 2017

Crane........

Never know what you will see when you have a camera with you.
Till next time.........

Mocha Frappuccino...........

Have you had a  Mocha Frappuccino? Well, sometimes you just can't make it to a coffee shop. So here's what you do. Make your own.

Mocha Frappuccino
2 shots espresso, chilled (1/3 cup strongly brewed coffee will work)
1/3 cup milk 
1 tablespoon granulated sugar 
1 cup ice cubes, large
2 tablespoons chocolate syrup 
Whipped cream, Chocolate syrup.
In a blender, add 1 cup of ice cubes, and add 1/3 cup of chilled espresso. Strongly brewed coffee works as well. Add in 1/3 cup of milk, 1 tablespoon of granulated sugar, and 2 tablespoons of chocolate syrup. Blend for about 30 seconds, or until smooth. Serves: 1
Till next time..........

Thursday, May 18, 2017

Sunrise.........

Beautiful sunrise as I got up one morning. It was very cloudy but before long the sun was shining brightly for the rest of the day and got very hot.                                                                   
I really enjoyed photographing the sunrise each and every morning.
Till next time.........

Friday, May 12, 2017

Grandma by the Barrel........

Just a little cutie I found in a store on my many travels. Isn't she cute? Got caught with her hand in the barrel, too.
Till next time........

Thursday, May 11, 2017

Being Organized.........

I am a list maker. It doesn't matter if I am going grocery shopping, going on vacation, hosting a party or just doing household chores. Making a list just seems to keep my life organized and stress free. I check off  the things as I get them done. 
How many of you are list makers? If not, why not?  What do you do to keep your life organized? If there is a better way than list making, do share your secret.
Till next time........

Wednesday, May 10, 2017

Parties......do I have to go?.........


How many of you go to parties that you really don't want to go to? Yes, I see those hands going up!! My question to you is; why are you going? Is it obligation or you just don't know how to say, "No, I can't make it, but thanks for asking me". Practice saying that, it will become easier, the more you say it. Perhaps it is my age, but I don't do anything I don't want to do. Life is short, so fill it with all the things you like to do and people that are important to you. Got it? Okay, summer is approaching and there will be many outings. So pick and choose what you want to attend. It's kind of like funerals, if you aren't close to the deceased, why go to the funeral? Same for parties, If you aren't close friends, why waste your time and theirs? Go have fun doing something you want to do. Okay, I'm off my soap box. Enjoy your life.

Till next time.........