Unwavering Trust

Hello friends–  Some times life seems heavy, too real.  We have three friends facing very serious medical treatments.  They don’t know how things will end, but I’m thankful they all have a tenacious hope is God’s goodness and mercy.  They are prepared.  And we are praying with them…

It reminds me of a note I received a while back from a friend in the middle of her chemotherapy–

“No one warns which days will forever change our lives.  No one wakes us that morning and says, “This day will require you to have an unwavering trust in the sovereignty of God.  This day you’ll need to be prepared with all truth.” (Chuck Swindoll)

So every day, we all must be prepared, ready knowing who God is and how we trust him.  Because we will all face unwelcome troubles. It’s our hope in God and trust in his care that will see us through.

–photo from drive across New Mexico with Laurel

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Full House

Lois visiting her great grandmother– with Mom & Grandma looking on.

Hi all– The last two weeks we’ve had waves of kids (and their fun friends) coming through the house.  There were plenty of cute grand-kids and dear great grand-mothers to pose for pics.  So I hope you’ll indulge my little family scrapbooking here– it’s a time I want to remember…

First in the door were Laurel and her three bright coworkers.  Lots of chances to get to know them over dinners and morning mugs of tea.

Then baby Lois and her parents, Ani & Brian, arrived– The following section may be titled “Lois on Laps!!”
     

     
above photos:  breakfast time with Grandpa Larry, at the Taqueria with Auntie Laurel, Four generation picture with my mom–Great Grandma Lo!! , post bath time snuggle with mom, having fun with Great Grandma Honey and Great Grandpa Stu,  And– her first taste of solid food–avocado!! (very messy & entertaining)

Then the fun began with the arrival of the three big grand-girls and their parents– Micah & Jodi!

    

above photos: 3 girls following clues on their treasure hunt,  coloring one of Aunt Lolo’s giant photos,  more treasure hunt clues in front of their Happy Birthday banner,  Micah & Jodi selfie,  obligatory walk to Yogurtland.

There were  few other good times–

     

     

above photos:  Lois’ first trip to the pool,  afternoon stop at Porto’s incredible bakery,  Girls’ day out to register for John & Laurel’s wedding things,  Albert & Liz dropping in for brunch, family walk…

I’m still remembering our wild and wonderful weeks together. Thanks everyone for making the trek home!  So grateful.

Italian Chopped Salad

 

Hello all-  Took this salad to dinner with a table full of friends on Valentines Day.  A big Italian feast.  Jill made us all wear large heart name tags (ala Julia Child) and Tim was ready with the go ’round questions after dinner–
What’s the most romantic things your spouse has ever done??
What about you, most annoys your husband/wife??
If your spouse were famous, what would he/she be known for??

It was a a delightful evening, 12 old friends, most of us married around 40 years, and I appreciated my Larry all the more by the time the evening was over.

And– we had this bright salad–full of a lot of my favorite tastes.  It’s hearty enough to be dinner on its own– or just part of a big festive dinner with friends!

ITALIAN CHOPPED SALAD

Salad:
6 cups chopped green leaf lettuce*
1/4 pound hard salami, thickly sliced & chopped
3 oz. feta with herbs, crumbled
1/4 cup chopped red onion
1/3 cup bell pepper, chopped
14 oz. can garbanzo beans, drained & rinsed
1/2 cup good mixed cured olives

Dressing:
1/3 cup olive oil
3 tab. white balsamic**
1 tsp. honey
3 tab. parmesan romano
salt & freshly ground pepper to taste

Spread the greens in a large salad bowl and top with the other salad ingredients.

In a container with a closed lid, shake together the dressing ingredients until they are thoroughly blended.  Pour over the salad just before you are ready to serve and do just a bit of tossing to coat all the salad.  (This amount makes 6 servings)  Enjoy!

Mandarin Pomegranate Salad with Poppy Seed Dressing

 

Hi all–  A couple weeks ago we had friends in for a wintery night dinner.  There was honey crusted pork loin, wild rice and Brussel spouts– and this bright sweet salad to start us off.

The real hit of the evening was after dinner, when our friend Mark pulled out his little bag of tricks and did an amazing magic show!  How did the nine of hearts jump from that stack of cards to the other?? Or the coin go right through the table??  You had us totally mystified Mark.

MANDARIN POMEGRANATE SALAD WITH POPPY SEED DRESSING

Salad:
4 cups of your favorite greens*
3 mandarin oranges
1/3 cup pomegranate seeds
1 avocado, cut to neat chunks
1/4 cup sliced almonds, toasted

Dressing:
1/3 cup olive oil
3 tab. orange vinegar**
2 tab. honey
1 tab. poppy seeds
salt & freshly ground pepper to taste

Peel and break the mandarin oranges into neat segments.  Then layer the greens, mandarin segements, pomegranate seeds, avocado and almonds onto a pretty platter.

In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds. salt & pepper until they are thoroughly blended.  Pour over the salad when you are ready to serve it up.

*I used baby arugula– spinach, green leaf lettuce, bib lettuce are all great.
** Love love Trader Joe’s Orange Champagne Vinegar, but red wine vinegar or tarragon vinegar would be terrific too.

 

Maple Chicken with Sweet Potatoes

Hello all–  I’m up in San Francisco, spending some stormy days with the new grand-girl Lois, while her mom is off to work.  It’s been quiet and cozy in the house.  Today we baked a birthday cake (actually Lois mostly just looked on from her little chair!).  So this has nothing to do with maple chicken– just wanted you to know how much fun I’m having!!

The Maple Chicken with Sweet Potatoes came out of the kitchen last week– made it for a friend who is having shoulder surgery next week, after a bad fall.  Praying she comes through this all strong and back on the run.  Love her so.

The coating is sweet and peppery, makes the chicken bright and tasty– with those smoshey sweet potatoes, a good winter evening meal.

MAPLE CHICKEN WITH SWEET POTATOES

Sweet potatoes:
2 large-ish sweet potatoes
1/4 cup whole milk
1/2 tsp. salt
1/2 tsp. vanilla

Chicken:
2 boneless, skinless chicken breasts
2 tab. butter
2 tab. olive oil
2 to 3 tab. steak seasoning (such as Montreal)
1/4 cup maple syrup
2 green onions, sliced to small bits

Pierce the skin of the sweet potatoes and set them on a baking dish lined with foil (for easier clean up). Put them in a 350 degree oven fro 50 to 60 minutes, until the sweet potatoes feel tender when poked with a fork.

Let them cool for a bit, then peel off the skin.  Put the sweet potato flesh in to a mixing bowl along the the milk, salt and vanilla.  Beat it all with an electric mixer until it’s smooth and fluffy. (You can reheat these easily in the microwave when the chicken’s done).

Slice the chicken breasts horizontally to cut each of them into two thinner cutlets.  Coat the chicken with a sprinkling of the the steak seasoning.  Heat the butter and oil in a large skillet.  Cook the chicken cutlets 3 to 4 minutes on each side on medium high heat– unitl they are nicely browned and cooked through.

Take the chicken from the pan and add the maple syrup to the chicken drippings.  Let it all simmer on low for 2 minutes to thicken the sauce.  Return the chicken to the pan to coat the pieces in sauce.

On a platter heap the sweet potatoes next to the chicken cutlets.  Scrape the extra sauce from the pan onto the chicken and then sprinkle the green onion slices over the chicken.  Enjoy!

Snowy Weekend

Snowy trek up the mountain–I’d never seen such white sky!

Hey all– Are you looking out the window to see a wonderland of snow–bright & white & beautiful??  We’re snowless all winter here at our house, real snow amateurs.  But last weekend we trekked up the mountains to Big Bear through a snowy afternoon and it was magical.

We settled in to a snug cabin.

We woke up to sunshine and crisp mountain air (Larry was the snow shoveler!)
     

Some of the group took off to ski/snowboard.

While Larry and I took a long morning walk in the sunshine.

We loved every minute talking and playing games and eating and praying with this group of amazing people.  It’s wonderful to be together with them…

Thankful for the beauty and the people and the quiet of this snowy weekend.

And thanks Tyler for this sunset photo– it’s awesome! So glad and thankful for this group and for all we learn from you…

Swedish Lemon Hearts

Hello Cookie Makers– Got this recipe from my friend Sue, who actually learned to make these from her Swedish grandmother.  We’ve both been making them since our kids were small– almost 40 years!  It’s a Christmas favorite.

They are thin and crisp and citrusy and sweet.  And so pretty, they belong on a Christmas table.

SWEDISH LEMON HEARTS
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 1/2 cup flour
1 lemon
maraschino cherries
sprinkling of sugar

With a fine grater, grate the peel off of the lemon.  Then juice the rest and strain the seeds from the juice.

With an electric mixer beat the butter, sugar and lemon juice until it’s blended and smooth.  Then beat in the flour (it will be dry, may take a few minutes).    Chill the dough in the fridge for 30 minutes or more.

Roll out the dough thinly with a rolling pin an a floured counter.  Also sprinkle a little flour on top of the dough–it may be a little sticky.  Cut out your hearts and place them 1″ apart on a baking sheet that has been sprayed with cooking spray.

Sprinkle a sugar very lightly and cut up the cherries and put a small bit of cherry at the cleft of each cookie.

Bake them up at 350 degrees for 8 or 9 minutes, just until they start to brown at the edges.  Merry Christmas!

Sugar Cookies

Hello Baking Friends– In about a week, 3 grand-girls will coming swarming in the door and what will we do?? Decorate sugar cookies!!  It’s one of my favorite (and messiest) parts of Christmas– frosting and sprinkles from here to there…  Those girls know how to decorate with dash and verve!

On the other hand, Friday evening we had a little more sedate cookie decorating with some young moms from my MOPS group.  It was mulled wine and cheese & crackers, and long conversations as we frosted and sprinkled the evening away.   So much fun.

Whoever you make cookies with, this is a recipe you might enjoy, simple and it makes enough cookies to tide your through a week of Christmas (4 or 5 dozen)

SUGAR COOKIES

Cookies:
3/4 cup butter (1 1/2 stick), room temperature
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

With an electric mixer, beat together the butter, sugar, eggs and vanilla.  When that is blended mix in the flour, baking powder and salt. Chill the dough in the fridge about 30 minutes.

Then spread flour on your counter top and a little more flour on your lump of dough– and then flatten it to a thin layer with a rolling pin.  Cut out all your favorite cookie cutter shapes and bake in a 400 degree oven for just 6 or 7 minutes, until they are slightly brown around the edges.

 

Frosting:
1/2 cup butter, room temperature
1 pound box powdered sugar (about 3 3/4 cups)
1 tsp. vanilla
3 to 4 tab. milk or half & half
food coloring
all the sprinkles you can round up!

With an electric mixer beat together the butter, powdered sugar, vanilla and 3 tablespoons milk, add the 4th tablespoon, if you want the frosting to be a bit thinner.

Divide the frosting into smaller bowls and add food coloring for the colors you want to use (I did yellow, green, red and white).  Mix them well with a fork to blend in the coloring.  Frost and sprinkle your cookies!

Let the cookies sit out for a few hours before you stack them in a container– I do them ahead and layer them in large containers, between layers of waxed paper and put them in the freezer.

Here’s my cookie decorating crews– Charlotte & Maryann, so enthusiastic!!  And 5 dear MOPS moms on our relaxing night together.
     

P.S. If you live in So. California, the Decor Store in the corner of Beach Blvd. & La Habra Blvd. in La Habra is “Sprinkle Central!”  every sprinkle and colored sugar you could wish for– plus those cute little eyes!

Yeasty Waffles with Cranberry Topping

Good morning!  Last Saturday Jenni and I made brunch for a whole flock of friends to start off our Christmas season together.  And it started with these yeasty waffles and a whole line up of toppings– cranberry sauce, apple & currant sauce, maple syrup, pecans, yogurt, whipped cream, orange marmalade, almonds…   All together with cups of coffee and lots of noisy talk–a sweet way to launch into Christmas.

YEASTY WAFFLES WITH CRANBERRY TOPPING

Waffles:
3/4 cup canola oil
1 1/2 cups milk
1 cup buttermilk
2 tab. sugar
2 packets yeast (about 4 tsp.)
1 tsp. salt
2 cups flour
2 eggs
1/4 tsp. baking powder

Six to Eight hours before you want to sit down to waffles, make the batter!  (the night before for morning waffles).

In a large mixing bowl, mix together the oil, milk, buttermilk, sugar and yeast, until the yeast is totally dissolved.  Then stir in the salt and flour.  That’s all, the rest comes later!  Cover the bowl with plastic wrap and set it in a warmish place to sit for 6 to 8 hours.

When you are ready to make the waffles, stir in the 2 eggs and the baking powder.  Use your waffle iron according to the directions.  The batter is thin.  Makes 5 or 6 full sized waffles.

Cranberry Sauce:
1/2 cup sugar
1 tab. cornstarch
1 1/2 cup fresh or frozen cranberries
1/3 cup water

In a sauce pan, stir together the sugar and cornstarch until there are no cornstarch lumps.  Than add in the cranberries and water and stir over medium heat until the cranberries start to pop (!) and the sauce thickens.  Takes about 3 or 4 minutes after it starts to simmer.  Serve it warm with the waffles.

Anticipating Christmas!

Hi friends– I don’t know about you, but I’m an big anticipator.  I get a whole lot of joy imagining all the “Christmas” coming up this month.  Here’s what’s on my mind and heart:

#1. Today, I’m picking up my sis to Christmas shop.  We’ve been Christmas shopping together since we were 8 years old, pooling our $6 to buy all the family gifts!  We talk and shop and eat our way across town! The best.

#2. Bringing home the Christmas tree that Larry’s strapped to the top of the car.  I love that bit of piney green in the house with all the well worn ornaments.

#3. Listening to Christmas music, cranking up the Messiah while I put cookies into the oven.

#4. Evenings celebrating with dear friends, hearing Christmas plans and hopes…

#5. Hugging all our kids as they come in the door to stay.  They come from far and wide–so we have people piled high sleeping in every room of our small house.

#6. Decorating cookies with the grand-girls, sprinkles flying in every direction.

#7. Christmas Eve lunch with our parents, kids and grandkids, sitting down to share a big meal with the people we love most.

#8. Our big crazy Christmas Eve supper at my bother Mark’s house. Fifty of us all catching up, giving hugs, taking pictures…

#9. Christmas night tapas (thanks to our years in Spain) by the fireplace with the kids, a quiet end to Christmas.

#10. Tranquil moments through these weeks ahead, to thank God for his son come to show us his great love, to sing, to pray, to rest in Him.  God is good.

.
Thank you margaretbergart.com for the reindeer.

Early Thanksgiving

Hello all– Of course I have my share of cranky wake ups, but like Emerson, I woke this morning full of thanksgiving.  This past week has been one of the sweetest– the safe arrival of little baby Lois, days caring for her with Ani & Brian.  And it’s been made all the more sweet sharing the joy with family and friends, old and new.  So any notes, happy phone calls, texts, encouraging words…  Joy passed all around.

So I thank God for this new little soul–so much ahead for her.  It makes me happy to imagine her years to come ( I told her about reading books together and going to the zoo).  And I am utterly thankful for Larry (my co-grandparent), for family who’ve called and texted and (kindly) demanded daily photos!  For friends with beautiful thoughts and words of love.  And the happiness of watching Ani & Brian step into parenthood so deftly.  My heart is full.  I am thankful.

Here’s Ani & Brian with little Lois at the Apple store (Thanks Bri for helping get my laptop fixed!)

thanks anchor-imparo for the Emerson quote.

Green Goddess Veggie Dip

Hi all– I think I’ve already told you about the group of 20 somethings who drop in every Monday night to meet up, talk, laugh, plan, pray.  The don’t knock–just drift in 2 or 3 at a time, stop in the kitchen to say they’re here, to catch up.  It’s great. And I get to feed them– just a little snack to get us going.   I love our Monday nights.

So this week (too hot to bake!) we had the coffee table full of veggies, dip and some crackers on the side.  Here it is:

GREEN GODDESS VEGGIE DIP
2 ripe avocados
2 tab. tarragon vinegar
1 clove garlic
1/2 cup sour cream
1/4 cup cilantro, chopped
1/4 cup olive oil
salt (about 1/2 tsp.) and freshly ground pepper to taste.
garnish: chopped green onion

Just drop all the ingredients into a blender or use a stick blender until it’s smooth and creamy.  Set it out with a board of veggies and maybe a few crackers.  Done.

P.S.  I know this recipe is nothing like the traditional Green Goddess dressing– I think the name was just stolen because it’s green!

Cheddar Zucchini Rice

Hey there– here’s a new favorite side dish, easy, fast, fresh and creamy delicious.  It is a good match for a whole list of main dishes.  I made it a couple weeks ago when my dear friend Jenon came for dinner– lime salmon, asparagus, sturdy bread, a bright salad and this yummy rice.  Add in easy conversation with an old friend and it makes a fine dinner…

CHEDDAR ZUCCHINI RICE
2 tab. butter
2 cloves garlic, minced
1 cup rice
2 cups water
1/2 tsp. salt
2 zucchini, grated to shreds
1 cup grated cheddar cheese*
salt and freshly ground pepper to taste

Melt the butter in a large saucepan.  Stir in the garlic and cook 30 seconds over low heat.  Then stir in the rice, water and salt.  Bring up to a low simmer and cook 10 minutes until all the water is absorbed and the rice is tender.

Stir the uncooked, grated zucchini and the cheddar into the hot rice. Taste and add salt and/or pepper if you want to season it a bit more.  Easy, beautiful and delish!

*I used Colby-jack cheese, any easy melting cheese will do.

“When I’m 64!!”

My mom knew how to throw a rollicking birthday party back in the 1960’s!!  

Hi friends– Birthdays.  How do they keep coming around so often??  These days the lyrics to “When I’m 64” keep running through my head (You have to be old enough to be a Beatles listener to know that one!).  So Sunday Larry grilled up a tri tip lunch for the family and then we headed over to Yogurtland for yogurt & cupcakes (thanks to some sprinkle happy grand-girls for the cupcakes!!)  It was a fun, noisy celebration of another year.

And when birthdays do roll around, it’s a reminder to think through the year ahead.  We have good one coming, I think.  I’m retiring in 12 days!  Our Ani & Brian are expecting their first little one coming up!  And Laurel & that John just called yesterday to say they are engaged!!  (please excuse the excess of exclamation points.)  So even though I’m a little more creaky and  worn around the edges, I’m happily hopeful for the year ahead…

And here’s my Year 64 Plan:
#1.  Find the joy in all these big things, and in little things in my days.
#2.  Start checking things off my “50 Things to do When I Retire List!””
#3.  Buy less things.
#4.  Spend more time taking care of people.
#5.  Be more prayerful (thank you LeAnn, for your encouragement in this).
#6.  Set my heart on what is real and true and eternal.

     

I’m on my way to 65 and it looks just fine ahead.  I’m so grateful.  God is good.

A Morning Arboretum Walk

Hi all–  On Saturday, a group of friends trekked up to the L.A. Arboretum for a morning walk through the grounds.  Dot, our smiling docent, filled us in on the plantings from near and far, and detailed the history of the original owner of the grounds, the colorful Lucky Baldwin.

We explored the Baldwin Victorian Cottage…

Wandered through the grounds…

Through the orchid green house…

Stopped to examine the growing grapes on the arbor…

and strolled past bright waterfalls.

Thankful for the day out in the warm sun to walk and talk with dear old friends.

By the Sea…

Hi all- We got a little early taste of summer last week, thanks to our buddy Bob, who organized a hearty seaside breakfast and a good long hike near Laguna Beach.  All that walking and talking with old friends are the best kind of way to spend a Saturday morning, in my way of thinking.

  

We made our way through omelettes and waffles and mugs of coffee and then set off for our walk up the beach along Crystal Cove.

  

We soaked up the sun and watched a whale as he skimmed along the surface out from the shore.  And pretty much walked our feet off… Thanks Bob, Sandy, Jim, Jenni, Jeff and Betty for the fine full day together.  Loved it.

Breakfast Tacos & Books

 

Hey there taco-eating, book loving friends– a couple weeks ago, some of the best reading buddies came in the door for Saturday breakfast.  They brought along a few books to recommend.  We sat and talked and laughed around the tables and then settled in the family room to talk books.  People passed around their favorites so be pursued and perhaps borrowed.  And Jenni typed up a list of the all suggested books and emailed it off to all of us on the spot.

And breakfast?  We sat down to egg-y breakfast tacos with sweet pineapple mango salsa.  And a bright fruity salad on the side, with mimosas and mugs of tea.  It was a fine morning.

Tacos:
12 small “street taco” sized corn tortillas
6 eggs
3 tab. cream (or whole milk)
salt & freshly ground pepper to taste
2 tab. butter
6 strips of bacon, cut in half
1 cup grated colby jack cheese
1 large avocado, cut in small chunks
1/2 cup cilantro
1 cup sour cream

Pineapple Mango Salsa
1/2 fresh pineapple, peeled & cut to small bits
1 large mango, peeled and cut to bits
1/2 cup diced red bell pepper
1/4 cup red onion, minced
1/2 cup cilantro, chopped fine
1 canned chipotle pepper, stem & seeds removed, minced
1 tab. lime juice (1 large lime)

To make the pineapple, mango salsa combine all the above salsa ingredients and st it on the table!

Then start cooking the bacon and set it into a 200 degree oven to keep warm.  Wrap the tortillas in foil and set them in the oven with the bacon to warm.  Whisk the eggs, cream with the salt & pepper. Melt the butter in a skillet and stir in the eggs until they are set.

When that’s all ready, set it all out with the salsa, grated cheese, avocado, cilantro and sour cream.  And let everyone pile up their own little tacos.

And if you have a stack of books to talk through, all the better!

.

Here’s a few of my favorite book suggestions from that morning:
    
    

The Marriage of Opposites by Alice Hoffman, The Nightingale by Kristen Hannah, Day After Night by Anita Diamant, The Pahtom Tollbooth by Norton Juster, The Warden by Anthony Trollope, and The Kitchen House by Kathleen Grissom.  Looks like a lot of grand reading ahead…

Roasted Sweet Potato, Avocado & Faro Salad

Hi all– Saturday night we had magical evening with friends– literally magical.  Our buddy Mark did an hour of amazing slight of hand tricks after dinner around our table.
I kept thinking, “If I watch just a little closer, I’ll figure out how he does it.”  But no.  We were all totally mystified.

And besides that, we had a sweet time talking around the table– with this salad to start us out, coq au vin, mixed rice, shaved Brussel sprouts and bread ( I love good bread!).  Oh and to end the evening ice cream puffs.  Everyone stayed late.  It was a fine time.

ROASTED SWEET POTATO, AVOCADO Y FARO SALAD
1 sweet potato
2 tab. olive oil
salt & freshly ground pepper
Red leaf lettuce
1 avocado
1/2 cup faro
1/2 cup Pomegranate seeds

Dressing:
1/2 cup olive oil
1/4 cup orange muscat vinegar*
(or your favorite flavored vinegar)
1 tab honey
salt & pepper to taste

Peel the sweet potato and cut it into small chunks.  Mix the little chunks with the olive oil, salt and pepper.  Spread them all out on a baking sheet, separating them as best you can.  Bake them in the oven at 425 degrees for 15 to 20 minutes, until they are tender and just starting to brown around the edges.  Let them cool.

While it’s cooking shake all the dressing ingredients in a container with a tight fitting lid until they are thoroughly blended.

Cook the faro in water according to the instructions on the package– (mine boiled just 10 minutes)  until it’s tender.  Cool.

On a pretty plate, layer the lettuce, avocado, faro and pomegranate.  Give the the dressing a little more shaking and dribble it over the salad when you’re ready to serve it.

*Orange Muscat Vinegar from Trader Joes– citrus, sweet, delicious

12 Days of Christmas

Merry Christmas Friends– It’s around the corner all that hub-bub and noise of Christmas! In fact, just 12 days away.  So I’m thinking of how to savor the quiet joys of Christmas in the days ahead– aside from the gifts and the parties and the heartwarming joy of kids bounding in through the front door to stay the week…

I’m hoping to find meaning and peace in small things, in quite moments, in chances to reflect in these 12 days ahead.  Things that don’t take a wallet full of money or a whole lot of time, but give the sweet joy of this holy season.

day #1:  Sit down to enjoy a couple thick slices of toasted orange cranberry bread with a huge mug of tea and a little quiet.

day #2: Settle down in a warm cozy place and listen through a recording of the Messiah
(youtube has the Choir of Kings College, Cambridge–men & boys choir.  Glorious!!)

day #3:  Write out a gift list, not of things I want for Christmas, but a list of gifts I’ve already received, that have brought joy, through  this past year– our new baby Eero, travels with Larry, phone calls from our kids, mom recovered from hip surgery, a new turquoise front door…

day #4:  Bundle up and take a short night time walk through the neighborhood to enjoy the neighbor’s bright Christmas lights.

day #5:  Call an old friend with whom we spent many Christmas days in the past and catch up on all they are doing.

day #6:  Light a whole flock of candles on the dinner table and eat by candlelight.

day #7:  Sit down with a mug of hot tea and read through the Christmas story from the book of Luke, stopping to thank God for the miracle of it all, along the way as I read.

day #8:  Take a loaf of cranberry bread next door to Mr. Wicks and have a chat.

day #9:  Throw the schedule to the wind and read a stack of Christmas books to my kids at school one afternoon.

day #10:  Pick up an extra poinsettia (or a bottle of bubbly– or both!) when I’m at the market and leave it as a surprise on a friends from porch.

day #11:  Pray for each friend and family member as I sit and wrap their Christmas gift.

day #12:  Slow down and make time to thank and worship God through these days, for the gift of his son come to the world.

MERRY CHRISTMAS!!

P.S. thanks for the photo to my blueberry jam.blogspot.com

Cottage Walk

Hello there- Last weekend a car full of friends trundled up to Pasadena for a morning strolling through a craftsman cottage neighborhood with our opinionated, but likable docent Bob.  Here’s a few of the century old homes we explored…

 

     
Most of the cottages were the low slung, wood clad craftsman homes, but I loved the little Norman style shuttered cottage and the tiled Spanish house as well.  And the last photo is from our tour guide Bob’s living room with the fireplace surround carved with the image of the Santa Barbara Mission.  Exquisite.

Then we traipsed across Pasadena for a pretty lunch at Europane and a little shopping at a craft fair.  Thanks adventure buddies for the big day out!!  Where we headed next?