Happy New Year!  2012

I have not posted since the summer of 2011.  I've been busy reading and with life in general.  I hope to be more consistent this year because I have so many blessings to be thankful for.   

Summer set lip to earth's bosom bare, And left the flushed print in a poppy there. ~Francis Thompson, "The Poppy," 1891

Poppy

I love the way the seed pod of the poppy looks like an eye lash as it blooms. Look at the bottom of the poppy above. These actually bloom in the spring in MD. I had some technical difficulties and had to change my browser to Google Chrome (thanks to my Dad) so that I could publish my blog posts. Now I can catch up on posts that I have wanted to publish!

Title quote is from www.quotegarden.com

I will be the gladdest thing Under the sun! I will touch a hundred flowers And not pick one. ~Edna St. Vincent Millay, "Afternoon on a Hill"

Please enjoy these flowers from my garden. Hope they bring you peace!

Hint: When planting Clematis, make sure that the roots are planted deep enough. Clematis like to have their roots shaded. I usually plant them near another plant that can shade the roots.

Clematis

Title quote is from www.quotegarden.com

Skippy is 8

Skippy is 8. His birthday is May 1, 2003. I love him .

Skippy

Skippy is such a loyal dog. He follows me everywhere that I go. What would I do without him? I know God gave him to me for a reason. We found each other at the pound. One look and Mike and I knew that he was the dog for us. Although he did not get along very well with our other male dog Roscoe..... he has become a great pet. We did have a few tough years of doggy conflicts. Since we lost two dogs last year (Millie and Roscoe), Skippy has been a great comfort. I think he enjoys being the only dog. He loves attention. He's full of energy and loves to play with his favorite toys. This little Easter duck in the picture did not last long before he was missing his beak! Poor ducky!

Check out this link about a Jack Russell named Kandu a two legged Jack Russell Terrier.

Darling Daffodiles

I'm amazed by the many varieties of daffodils that pop up in my yard each year. I take no credit for these, God created and my mother-in-law planted. I have the pleasure of enjoying them each year! Thank you!

Lemon Love

I so love having fresh lemons in the house. They are not only pretty but they also smell good. I made my first lemon meringue pie the other day. I used the standard Betty Crocker recipe and it turned out pretty good for a start. I tried lemon curd bars too for a cookie exchange at Christmas. They were delicious. I recommend making the curd the day before as it is a lot of work to make the curd and bars the same day. See recipes below

Check out this lemony link idea for a lemon party .

Lemon Curd (you can also used a good store bought curd such as Dickinson's Lemon Curd)

1cup sugar

2 tbs cornstarch

1 tbs finely shredded lemon peel

6 tbs lemon juice

6 tbs water

6 egg yolks, lightly beaten

1/2 cup butter, cut up

In a medium saucepan, stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and the water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook and stir over medium heat until mixture comes to a gentle boil. Cook and sir for 2 minutes more. Remove from heat. Stir in butter until it melts. Cover surface with plastic wrap. Chill for at least 1 hour. Makes 2 cups.

To store: Place the prepared curd in an airtight container: cover. Refrigerate for up to 1 week.

Lemon Curd Bars -Prep 30 mins Bake: 23 mins at 375

1 cup butter, softened

1cup sugar

2 cups all-purpose flour

1/2 ts baking powder

1 10-12 ounce jar lemon curd

2/3 cup flaked coconut

1/2 cup sliced almonds

1. Preheat oven to 375. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined. Beat in flour and baking powder until combined (mixture will be crumbly). Remove 2/3 cup of the crumb mixture; set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.

3. Bake crust in the preheated oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges. In a medium bowl, stir together the reserved crumb mixture,coconut and almonds. Sprinkle mixture over lemon curd.

4. Bake for 18 to 20 minutes more or until edges are golden and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars Makes 32 bars.

To store: Place bars in a single layer in an airtight container; core. Store in the refrigerator for up to 3 days.

These recipes are borrowed from Better Homes and Gardens Christmas Cookies Magazine

December 2010