Thursday, May 25, 2017


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


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


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 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.........

Tuesday, May 9, 2017

Apricot Mustard Mayonnaise..........

Do your want to spice up a pork or chicken sandwich? This will do the job nicely. When you taste it, you might wonder what that extra something is in it. It's horseradish. it gives just a bit of a "something" to the mayonnaise. 
Apricot Mustard Mayonnaise
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon apricot preserves
1 teaspoon honey
1 teaspoon horseradish
Kosher salt and freshly ground black pepper
Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl. Season with salt and pepper.
Till next time..........

Wednesday, May 3, 2017

Sculpture for the Garden.........

Wouldn't you like to have this in your garden this  summer? So cool!
Till next time.........

Tuesday, May 2, 2017

Praline Pecans...........

French settlers brought the recipe for Praline Pecans to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Why is this important? Well, these Praline Pecans are so good on a fruit salad. They add that little extra something to it. Your friends will wonder what makes their salad so good. You can smile and say it's the love you put in it. 
Praline Pecans
1 1/2 cups coarsely chopped pecans 
1/4 cup firmly packed dark brown sugar 
2 tablespoons whipping cream 
Combine all ingredients; spread into a lightly buttered 9-inch round cake pan. Bake at 350° for 20 minutes, stirring once, or until coating is slightly crystallized. After the first 10 minutes, stir and sprinkle with 1 1/2 Tbsp. dark brown sugar and bake for 10 more minutes. Remove from oven; stir and cool. Store in an airtight container.
Praline Almonds: Substitute 1 1/2 cups chopped sliced blanched almonds. Bake at 350ยบ for 15 minutes, stirring once. Yield: about 1 1/2 cup
Till next time.........

Monday, May 1, 2017

Blueberry Lemonade..........Plain and Sparkling

The blueberries this spring are so big and sweet; it is the perfect time to make blueberry lemonade. You can make it plain or sparkling. So easy and so good. You can make it sparkling by adding club soda to some of the syrup. Or for an adult drink, add Champagne. Ganish with lemon slices and blueberries.
Blueberry Lemonade
Blueberry Syrup:
2 cups fresh blueberries
1/4 cup sugar 
1/2 lemon, juiced 
Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
3 cups sugar
12 1/2 lemons, juiced 
Mix the sugar with 3 cups of tap water and stir until the sugar is dissolved to make a simple syrup. Pour the lemon juice into a large pitcher. Pour in 1/3 of the simple syrup +1 Tbsp and 4 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Pour in a glass with ice and serve.
Sparkling Blueberry Lemonade:
Just add some ice to a glass, pour a bit of the blueberry simple syrup over the ice, add blueberries, then slowly pour in lemonade and top with a splash of club soda. Garnish and enjoy!