Wednesday, May 30, 2012
Saturday, May 26, 2012
I loved it when I was little and my Gram made me and my sisters floor length flannel nighties or clothes for our dollies! And now my Grands look forward to what their Gram will make for them! Tonight at Hannah's birthday party one of her cousins asked me if I was a designer. I guess I am, at least for their dollies! Aren't the doll jumpers cute? I hand stitch these because they are so tiny. It makes a nice project to work on while sitting in my recliner in the evening.
I found the youth T-shirts at Joann Fabrics on sale at 4/$10. I waited to purchase the iron on flowers and this ladybug at a reduced price with my 40% and 50% off coupons. I embellished the iron-ons with added embroidery stitches.
3 granddaughters' birthdays down . . . 1 more to go . . . Over at Julie's!!! What sewing or craft projects are you working on?
Thursday, May 24, 2012
I ordered a little cookbook years ago from Oregon, when I was going through one of those moments of desperation. It was hot (118F. that's 47.7C.) and humid with no break in sight, and I was looking for a new state to live in. The two places I looked at moving to? Portland, Oregon on the west coast and Portland, Maine on the east coast! In a weak moment I ordered real estate brochures and a charming cookbook called- Oregon Sampler: Resorts & Recipes featuring a sampling of recipes from the resorts & people of Oregon, put together by the Assistance League of Corvallis. It's loaded with top notch regional recipes and this is my rendition of blackberry crisp with a three fruit combo ~ blackberries, peaches and boysenberries and a little thickener to hold the juice and fruit together.
FRUIT CRISP Serves 85 cups fresh fruit1 tablespoon lemon juice3 tablespoons sugar2 tablespoons corn starch~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~Crisp Ingredients1/3 cup flour1 cup old fashioned oatmeal1/2 cup firmly packed brown sugar1 teaspoon cinnamon1/3 cup butter, melted
- Place washed, prepared fruit in a buttered 9x13-inch baking dish.
- Sprinkle with lemon juice
- Whisk sugar and cornstarch together; sprinkle evenly over fruit.
- Combine flour, oatmeal, brown sugar, cinnamon and melted butter; sprinkle evenly over fruit.
- Bake at 375F for 30 to 35 minutes.
- Serve warm. Top with cream for an old-fashioned dessert or with a dollop of sweetened whipped cream.
Or course this crisp can be made with any combination of fruits or a single fruit. It would be wonderful with just peaches, blackberries, boysenberries, plums, apricots, strawberries, rhubarb or pears. With so many fresh fruits available and those I freeze for the times seasonal, local fruit is not available . . . I can see a lot of Fruit Crsips in our future . . . Over at Julie's!!!
Grilled Lamb Kabobs
I have never been very fond of lamb. As a kid I maybe tried it twice with yucky mint jelly. It tasted gamey, musky and, until a couple years ago I would have told you I hated lamb! Funny thing is there are a lot of folk out there who still don't like lamb because of that one time they "tried" it with the dreaded bright green "mint" jelly!
Monday, May 21, 2012
Rhubarb, peaches, boysenberries, sweet mini red peppers, tomatoes and a sweet onion oh, and a lemon!
This was our first year growing potatoes (Yukon golds) and our first crop of boysenberries. The blackberries are abundant but small and hard this year. Not sure what went wrong.
Harvest sure makes a pretty photo . . . Over at Julie's!!!
Friday, May 18, 2012
Thursday, May 17, 2012
Tuesday, May 15, 2012
Saturday, May 12, 2012
Friday, May 11, 2012
Raspberry Rhubarb Cheesecake.
Wednesday, May 9, 2012
Fragrant Veitchii Gardenia blossom and bud . . . first of the season. This plant will soon be covered hundreds of blossoms! I love to pick little bouquets to keep by our bed, in the kitchen, and living room so we can enjoy their heavenly smell!
Monday, May 7, 2012
I let a bunch of scallions, a.k.a. green onions, go full cycle . . . They grew huge, like mature leeks. Our little Pollinators enjoyed their flowers, and I harvested their seeds for my next planting. Finally, I pulled, cleaned and trimmed them. After laying onions out on a sheet pan, they were drizzled with olive oil and sprinkled with kosher salt. I baked them in the oven at 325F. for 45 minutes giving them a light roast and added sweetness.