Merry Christmas!

Hi there Blog Friends–  We’re deep into tree trimming and cookie baking around here.  My smart young buddy Jenna is coming over to bake this morning and Larry is spending these days shepherding people on a “Walk through Bethlehem” every night at church.  It’s pretty much full on Christmas time for us.  And I’m counting the days until kids walk in the door!

So I’m taking a little Blog Break– to slow down the season, spend time in thankfulness to God and to have sweet time with people we love celebrating together.  At times you just have to simplify– and this is it.

I’ll still be Instagramming at “Rhonda Sittig”

But I’ll be reading along keeping up with all my Blog Buddies– and hopefully will be back posting in the New Year.  Hugs to all!!  And I hope and pray you have a blessed and beautiful Christmas.

     

     

Some Links to our Christmas Favorites:

Chocolate Cranberry “Fruitcake”

White Truffle Cake

Sugar Cookies

Swedish Lemon Hearts

MERRY CHRISTMAS!!  And God’s dearest blessings to you all…

Happy Thanksgiving (and more)

Hi there– Happy Thanksgiving.  That sounds like not quite enough.  I’d also like to wish you slices of pie and Grandma’s best biscuits. 

And while we’re at it, I’m hoping the people you love the most (all your true favorites!) are sitting around the table with you.

I’m wishing you memorable conversations and the kind of laughter that leaves you gasping.

And wouldn’t it be great if sincere thank you’s were taken and given –and big hugs of appreciation were passed all around??!

I’m wishing you a prayerful thankfulness that comes in quiet moments all alone — And the deep down kind of joy that comes from Thanksgiving days with your dearest people.

And finally, God bless you Dear Readers on this Thanksgiving Day.  Truly thankful for you all.

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P.S. Thank you to Dreamstime.com for the free graphic.

Thanksgiving Around the Corner

Hi friends–  I afraid to say that I’ve been stewing a bit over Thanksgiving. For the first time in a few years, ALL our family will be together in Ojai for a Thanksgiving weekend (It warms my Mom-heart!!) and I think I’m letting the details of getting us all together overwhelm my heart and mind.   I need to back up and not lose sight of this time of Thankfulness…

Some Family together about this time last year.

So here I am– stopping to sit in quiet and thank God for a few things today:
1.  The maple trees turning in the backyard, beauty out my window.
2.  My people (especially Larry) who walk through these days with me.
3.  Food in the fridge and a fire in the fireplace.
4.  MOPS moms and young adults at church who keep me from feeling old.
5.  Our kids–scattered and settled and doing well.
6.  Grand-kids learning and blossoming– nothing dearer.
7.  My Monday ladies who listen and understand and pray with me.
8.  Books and music and mugs of tea in the quiet of our home.
9.  Our parents who know us well and keep us grounded.
10. A walk with God, who loves us more than we can ask or imagine (Eph. 3)

I’m sure you have your own list– Doesn’t it bring a calm to your soul to think through your blessings??

“O Lord, who lends me life, lend me a heart replete with thankfulness.”  — William Shakespeare

 

And I wanted to send you one last pumpkin recipe (Thanksgiving breakfast??).  So quick and luscious!  Made these with two baking buddies– Jenna & Bekah.  Love those girls!!

PUMPKIN TWISTS
1 egg
2 tsp. water
2 sheets puff pastry (1 box), defrosted
1 cup pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tab. coarse sugar

Glaze:
1 cup powdered sugar
1 tab. milk
1 tsp. vanilla (or maple syrup)z

In a small bowl whisk together the egg and water.  Set aside

Open out the puree pastry onto the counter.  With a rolling pin, roll both pieces into 12″ by 16″ rectangles.  Cut each piece in half to have 4 !2″x 8″ rectangles.

Mix together the pumpkin, sugar and pumpkin pie spice.  Then spread the the pumpkin mixture to cover the 4 rectangles clear to the edges.

Starting at the long side, roll each rectangle into a long cylinder.

Then with a sharp knife cut clear through the cylinder, leaving a 1″ part at the top that is not cut.  Turn the two cut halves of the cylinder around so the pumpkin layers are showing.  Then braid the two stands together, so that the cut layers of pumpkin show on top.

Then twist the braid into a circle and carefully set the circle of pastry onto a baking sheet that has been sprayed with cooking spray.  Repeat until you have 4 braided circles (so pretty!)

The brush the egg mixture onto to coast the tops of the pastries and sprinkle on the coarse sugar.

Pop them all into a 400 degree oven for 35 to 40 minutes until the tops are crusty and golden.

While they are baking whisk  together the powdered sugar, milk and vanilla for the glaze.

When the pastries come out, let them cool for 5 minutes and then drizzle on the glaze.  Delicious warm from the oven!!

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Thanks Bekah & Jenna fo dropping in on a Saturday morning to bake and talk and eat.  Love you two!

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“What we’re really taking about is a wonderful day set aside on the fourth Thursday in November, when no one diets.  I mean, why else would they call it Thanksgiving?”  –Erma Bombeck

 

Thankful  Heart Charts with the grand-girls 2016

And every Grandma needs a few easy tricks up her sleeve when the family gathers for Thanksgiving.
#1.  Thankful Heart Charts– Been making these every year since our boys were small.  Provide a cup full of markers and everyone draws tiny pictures of all they are thankful for (or contributes to a bigger chart to share with everyone).

#2.  Gratitude Basket –Last year Jodi had everyone write what they were thankful for on a slip of paper (keeping it a secret!) and then after dinner she pulled the slips from the basket and as she read them, we guessed who had written each one.  Some easy to guess, some hard, some hilarious.  So fun!

#3.  A to Z Thankfulness — Go around the circle and think of things to be thankful for, starting with the letters of the alphabet.

#4.  Thanksgiving Scavenger Hunt– Give each grand-kid a brown paper bag with this list on the front– a turkey, a pretty rock, 3 leaves, something fuzzy, something smooth, a small pumpkin, something green, a stick, something you think is beautiful.  See what they come up with!!

     
Grand-girls in homemade turkey hats & standing by the welcome turkey at the front door.

 

“In November, people are good to each other. They carry pies to each other’s homes and talk by crackling woodstoves, sipping mellow cider. They travel very far on a special November day just to share a meal with one another and to give thanks for their many blessings – for the food on their tables and the babies in their arms.”– Cynthia Rylant,  (a favorite children’s book author)

And finally, here’s a few of our favorite Thanksgiving books to share together after the turkeys eaten and there’s time to sit cozy on the couch.
      

    
Best Thanksgiving Books   (Link to theses books & more)

 

Finally as you sit down around the table for Thanksgiving ahead, I hope for you that your heart is happy and settled and full of gratitude for your blessings great and small.  Thanksgiving Blessings to you, dear Readers.

“A thankful heart is not only the greatest virtue, but the parent of all other virtues.”  — Cicero

 

Birthday Girl’s Weekend– Santa Barbara!!

Hello friends– Do you have fall birthdays to celebrate in your family?? We have a big one– Maryann turned 10!!  So last weekend we trekked up to Santa Barbara for her “ten year old birthday trip.”  Let me tell you, it’s big fun to have all that time to ourselves with our bright spunky girl!

We started out referring to our Birthday Fun Map–  First stop was the Moxi Museum for kids.  Maryann was in her element.  Hands on exhibits using light, art, sound, movement.
     

     

Then we were off on the Little Toot tugboat tour of the harbor– the Captain even gave Maryann a turn at the wheel!
     

We made a Sunday morning stop at the Santa Barbara Mission–founded 1786.
     

Then dropped in to stroll through the lush Santa Barbara Zoo.

     

We picked out our favorite pieces at the SB Art Museum– and puzzled over a few we were unfamiliar with.
     

And we rounded out our day with a tour through the historic courthouse– up the tower for views across Santa Barbara.

     

The sun was about to set when we headed back to deliver Maryann home.

We’re so thankful for days exploring with this sweet girl.  Happy Birthday 10 year old Maryann!!  Here’s to a great year ahead!

Hello Autumn!!– and Pumpkin Baking

Hey there friends– It’s come!  Autumn has finally arrived.  Maple leaves are starting to cover the backyard and amazingly, we supposed to see rain tomorrow!! I wonder, are you one of those people who love autumn??  It just seems like a fresh new start after the hot lazy summer days. The best!

“Delicious Autumn!
My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking successive autumns.”
— George Eloit

“I’m so glad I live in a world where there are Octobers.”
— L.M. Montgomery, Anne of Green Gables

I’m with Anne– So glad for Octobers!! Looking forward to the month ahead..

 

      

HOPES FOR OCTOBER
#1.  Pumpkin Cream Puffs– Let the pumpkin baking begin!!
#2.  Pull out my Halloween kid’s books to read with the Grand-girls
#3.  Mugs of hot Caramel Apple Cider
#4.  Hang the Fall Eucalyptus wreath on the front door
#5.  Take a brisk hike through Craig Park and the fall colors
#6.  Join in the Oktoberfest at the Rockwell’s
#7.   Make pots and pots of soup (Corn Chowder, Pozole, Chili)
#8.  Pull down all the cozy sweaters from the top of the closet
#9.  Evening fires in the fireplace & mugs of apple cinnamon tea
#10. Plant the Sweet Peas (for blooms in the spring)
#11. Just sit and watch the leaves drift down from the backyard Maples
#12. Cal Football & mugs of hard cider & a huge bowl of pop corn (Go Bears!)
#13. Harvest Party with my MOPS moms & their adorable kids!
#14. Have our friends in for Sunday Supper– pumpkin pancakes
#15. San Francisco with Mom to see her great grand-kids for Halloween.
#15. Make our Thankful Heart Chart to be ready for November 1st!

 

Started in on the list this week with those Pumpkin Cream Puffs– They look tricky to make, but cream puffs are so easy– and the way they puff up in the oven to be light and hollow is like magic!

LITTLE PUMPKIN CREAM PUFFS
Puffs:
1 cup water
1/2 cup butter
pinch salt
1 cup flour
4 eggs

Filling:
2 cups heavy whipping cream
1/2 cup powdered sugar
3/4 cup pumpkin puree
1 tsp. pumpkin pie spice

Garnish:
powdered sugar for dusting the tops

Set oven to 425 degrees.

In a saucepan bring the water, butter and salt to a rolling boil.  Take the pan off the heat and stir in the flour until it forms a big glob.  In a separate bowl whisk the eggs together and then with a fork beat the eggs into the flour mixture until it’s a sticky smooth batter (no lumps! takes a few minutes)

Drop the batter by rounded spoonfuls onto baking sheets that have been sprayed with cooking spray.  Leave about 2″ between each puff– they will grow!!  Pop them in the hot oven for 20 to 25 minutes until they are puffed and golden.  Let them cool completely, then slice each puff horizontally with a serrated knife.

To make the filling, beat the cream, powdered sugar and pumpkin pie spice with an electric mixer until it is a stiff cream.  then gently fold in the pumpkin.

Drop a spoonfuls of filling in the bottom half of each sliced puff and then set on the top half (it’s best to not fill the puffs way ahead– they could get soggy!).   Dust with powdered sugar through a sieve.  Makes about 20. Ready to eat!!

And to my way of thinking, there’s never too many pumpkin treats this month.  Here’s a few baking ideas:

Baked Pumpkin French Toast

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Pumpkin Bran Muffins

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Maple Pumpkin Granola

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Pumpkin Pecan Rolls with Maple Glaze

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So HAPPY AUTUMN!!  Hoping you enjoy all the coziness and brisk days.

“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
–Lauren Destefano

Easter with the Family

Hello friends– Hope you have a blessed Easter.  Time to remember the depth of our faith.  And to gather together with people we hold dear.  It’s a beautiful holiday.

So after church on Sunday, family started to pour in the door– great grandparents here to see the grand-girls, my sis Luanne with her incredible hot dish of potatoes.  We all sat down to ham and all the mixings.

     

Of course, we had girls hunting for eggs in the back yard–with Gr. Honey and Gr. Lo watching on.
     

So thankful for these dear faces.  One of the greatest gifts God gives is the people he puts in our lives.  Glad for days we can spend together.

Simple Spring Salad

Hi all– This was the salad on our Easter table–bright and fruity and just right with ham and Aunt Lu’s marvelous potatoes!  It was a good day with grand-girls and their great grandparents around the table.  Hope you have a lovely Easter with people you hold dear.

SIMPLE SRPING SALAD

Salad:
6 cups greens
3 cups strawberries, sliced
2 cups blackberries
2 cups mandarine oranges, peeled and sliced
4 oz. feta cheese, crumbled

Dressing:
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite mild vinegar)
1 tab. honey
salt & freshly ground pepper to taste

Layer the greens on a platter.  Then pile on the strawberries, blackberries and oranges.  Sprinkle on the feta.

Pour the olive oil, vinegar, honey, salt & pepper into a container with a tight fitting lid and shake until it’s thoroughly combined.  Drizzle over the salad.

Overnight Orange Rolls

Happy New Year All!  It’s New Year’s Eve here as I’m writing this and grand-girl Jobay and I just put together these orange rolls for tomorrow morning.  We have big plans to watch the Rose Parade on t.v. and enjoy orange rolls and hot chocolate around the coffee table when we get up to welcome in the New Year.  Sounds pretty perfect to me.

OVERNIGHT ORANGE ROLLS

Dough:
1 cup milk
1/3 cup butter, melted
1 pkg. yeast (2.5 oz.)
1/2 cup white sugar
4  1/2 cups flour (plus more for kneading)
1 tsp. salt
3 eggs

Filling:
6 tab. butter, melted
1 cup sugar
grated peel of one large orange

Glaze:
1 cup powdered sugar
2 tab. orange juice

Heat the cup of milk 1 minute in the microwave so it’s lukewarm.  Melt the butter in the microwave and add it to the milk.  Stir in the yeast and 1/2 cup sugar.  Then mix in 3 cups of the flour, salt and the eggs.  Finally stir in the rest of the flour 1/2 cup at a time.

Turn the dough out onto a floured counter and knead gently for about 8 minutes.  Put the dough into large oven proof mixing bowl that has been sprayed with cooking spray and set it in a warm place for 1 hour for the dough to rise (about double in size).*

While the dough is rising mix up the filling.  Stir together the 6 tab. melted butter, 1 cup sugar and the grated orange peel and set aside.

After an hour, punch the dough down and use a rolling pin to roll it into a 10″ by 15″ rectangle.  Spread the orange peel mixture over the rectangle, clear to the edges.

Starting along the 15″ side, roll the dough into a cylinder and cut the dough into 12 (or 18 thinner rolls)** slices.

Nestle the cut rolls into a 9″x 13″ baking dish that has been sprayed with cooking spray (or I used a 12″ circular tart pan).  Cover the orange rolls with plastic wrap and set them in the refrigerator over night.

In the morning, take the rolls from the fridge and set them on the counter for 30 minutes to warm a bit.  Then set them into a 375 degree oven for 25 to 30 minutes, until the rolls are golden.

While they are baking, make the glaze.  Stir together the powdered sugar and orange juice and set aside,

When the rolls are hot from the oven, drizzle the glaze over the top and serve them warm– preferably with mugs of tea.

*I turn on the oven to 350 for just 3 minutes and then turn it OFF when I first start making the dough,  This makes a warm cozy place for the dough to rise.
**Cutting the dough into 12 slices makes taller fluffier rolls, but we have a small crowd for breakfast tomorrow, so I’m cutting them into 18 smaller rolls.  (I know it’s the same amount.  It just looks like more!!)

And here’s Jobay kneading dough New Year’s Eve– my best kitchen helper!

 

The Not So Perfect Thanksgiving

Hi Friends–  Still pulling things together here after Thanksgiving.  It really was full of fun, family and fabulous food!!  But surprisingly  also included the flu!!    A few of us had a bout of that flu and a couple even spent all day Thursday in bed while the rest of us celebrated!!

I’ll just share the best bits of our Thanksgiving (flu aside); it was a fine full, truly thankful day for us here.

We tucked into a true feast– My favorite– Lulu’s sweet potatoes sliced up with apples, walnuts and whiskey!

And here are a few of my favorite moments all through the day–
Jodi organized a giving thanks game that had us all guessing and laughing,  cousins waiting for everyone to arrive.
     

Grand-girls making place cards for the table,  Micah & Grandma Lo’s after dinner talk.

     

My kitchen “helper” eating breakfast,  evening trumpet concert by Charlotte and Cousin Brett (our concert band teacher)
     

All in all, it was a fine day together.  Thankful, thankful for the people around the table with us, for all God’s  goodness to us in this year.

Happy Thanksgiving 2017

Hello dear friends–  Our house if full today.  Lulu’s come in the door with her arms full of chocolate cake, stuffing, sweet potatoes and her legendary dinner rolls.  The great grandparents are settled on the sofa and 4 little grand-girls are squealing around the house.  Pretty perfect!

I’m hoping you’re sitting down around the table today with people you hold dear.  I hope there’s hugs and laughs and extravagant thanks for the blessings of this year.

And so truly thankful for you all who read this little blog– it’s a joy to have blog-friends to talk with from near and far.

“Give thanks to the Lord, … Sing to him, sing praise to him; tell of his wonderful acts. Glory in his name.  Let the hearts of those who seek the Lord rejoice.”                –1 Chronicles 6:8-10

P.S. thank you to pandagun.tumbler.com for the turkey graphic

Pear Nut Bread

 

Hello all–  Are you on the countdown to Thanksgiving??  Me too!  Can’t wait for kids and grandparents to come pouring in the door.  Hoping for hugs and laughter and my sister’s pie.  So thankful.

And if you have people staying over for the weekend (like we will), it’s great to have a couple loaves of this bread waiting in the fridge– for breakfast or to serve with soup or for a midnight snack…  Love these tender, fruity moist little loaves–think you will too!

PEAR NUT BREAD
1/4 cup canola oil
2/3 cup sugar
2 eggs
2 cups flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
2 pears peeled, cored & cut in bits
1 cup walnuts or pecans, coarsely chopped

glaze:
1/2 cup powdered sugar
1 or 2 tab. milk or half & half

Peel, core and cut the pears to bits and set aside.

In a mixing bowl, beat together the oil, sugar and eggs.  Then stir in the flour, salt, baking powder and cinnamon.  Then fold in the pear and nuts just until it’s all thoroughly blended.

Scoop the batter in a standard 9″x 5″ loaf pan (I used 2 smaller half size pans) that has been sprayed with cooking spray.  Bake in a 350 degree oven for 50 to 60 minutes, until a knife inserted into the loaf comes out dry.

While it’s baking, whisk together the powered sugar and milk to make the glaze–use 1 tablespoon of milk to make a thicker glaze– or 2 tablespoons for a thin glaze.

When the bread is baked, let it sit in the pans for 10 minutes to cool just a bit and then remove and drizzle the glaze over the top.

Thanksgiving Big Plans!

Happy Thanksgiving–  Are you ready for the feasting and family, for making pies and giving thanks??  We’re having our meal at our house for the first time in years!  Can’t wait to have grandparents, kids and cousins walk in the door!!

So since I’ve been plotting and making big plans (!) for weeks, I thought you might like a few Thanksgiving ideas I’ve come across. Here’s a few of my favorites:

PLANNING AHEAD
#1.  Find out who’s coming!!  It’s always a good idea to invite a friend or two to round out the family, make it more festive!!  (Have a guest list number to plan tables, amounts of food)
#2.   Imagine your big dream menu–  Then go back and simplify!  You don’t need 12 dishes on the table (3 vegetables?? no!) — narrow down to the very best, what makes it taste like Thanksgiving for your family…
#3.  Grocery shop early in the week– to avoid last minute crowds– And– a frozen turkey needs to defrost in your fridge (1 day for every 4 pounds– so a 20 pound turkey needs 5 days to defrost!)
#4.  Determine when you want Thanksgiving dinner on the table– then count backwards and make a list of start times for each dish!
#5.  Make as many dishes as you can the day before– cranberry relish, cakes, stuffing, make & refrigerate pie crusts, prep veggies…
#6.  Empty out the fridge to make room!  Old leftovers, extra bottles of mustard, less than fresh veggies– Out!!
#7.  Set out serving dishes with a post it note on each one for what will go on the dish.
#8.  Pick up some take home containers to send leftovers home with guests (available at Smart & Final if you have one nearby).
#9. Run the dishwasher Wednesday night and have it empty to use on Thanksgiving.
#10. Set the table Wednesday afternoon and admire it for 24 hours before the big meal.

GETTING THE FEAST ON THE TABLE
#1.  If you have houseguests, send them off for a lovely breakfast out, so you can get to work in the kitchen!
#2.  Tape your recipes up on the kitchen cupboards, easy to see, out of the way.
#3.  Set a cooler in the corner of the kitchen to keep hot things hot before the meal, and to hide dirty dishes after you eat!
#4.  Clean as you go while you cook, to keep counters clear and save yourself from a monumental mess at the end of the day!
#5.  Have a small group?  Just do a turkey breast, about a pound per person.
#6.  Eating early?  Cook two small turkeys in place of one large bird, to cut cooking time.
#7.  If guests want to help ask them to light the candles, open the wine, write out some place cards, read Thanksgiving stories to restless kids.
#8.  Never try out new recipes out on a big cooking day like Thanksgiving.
#9.  Keep appetizers light, a bubbly drink, some salted nuts, or raw veggies– dinner is coming!!
#10. Serve dinner buffet style– easier to manage and just set the cranberry relish, butter, gravy on the dining table to leave room for a pretty centerpiece.
#11. Relocate to the sofa after dinner for a relaxing round of desserts.
#12. Invite the non-cooks to help with the clean up– supply kitchen music and lots of towels.

MAKING IT SPECIAL
#1. A few days ahead, write out a notes detailing why you’re thankful for each guest and on Thanksgiving, tuck them under their plates.
#2.  Organize a family walk in the park after dinner to make room for dessert a little later.
#3.  Before the meal read Psalm 100 and have someone thank God for the year of blessings.
#4.  Post a large sheet of paper titled “Thankful Heart Chart” on the wall.  Set out a mug of markers and have everyone draw small pictures of what they are thankful for– trees, donuts, Grandma Lo, music, turkey, faith, friends…
#5.  Play “Thankful A to Z”– go round the circle and think of something you are thankful for– starting with each letter of the alphabet.
#6.  Have the family all chip in to buy a World Vision gift (chickens, a bicycle, schooling, vaccines) for a family in a 3rd world country.  (catalogues available at worldvision.org)
#7.  Play Thanksgiving charades (act out turkey, pilgrim, Mayflower, pumpkin pie, football…)
#8.  Have your Thanksgiving meal the weekend before the actual Thanksgiving– cheaper airfares, lets everyone also have a Thanksgiving with the other in-laws, less traffic, more people able to come.
#9.  Be liberal with your Thanksgiving hugs and telling people how thankful you are for them.
#10. Kids are only about 2/3 the size of adults.  So they should only have to sit at the table 2/3 as long!

That’s it.  Hoping you are part of a warm and wonderful Thanksgiving feast with people you hold dear.  Happy Thanksgiving!!

P.S. thanks to Holly Hobby for the illustration.

On Being A Mom

A cloudy day in the Spanish countryside, about 30 years ago, with little Laurel.

Hi all — I read once, that when a child is born, so is a mother…  It all begins in a haze of long nights, and a steep learning curve that includes diapers, feedings and the most delicious tender snuggles.

Then one day you realize, they’ve turned from toddlers to small kids, with long legs and minds of their own.  And for the next few years, the joy is in watching them grow and learn and stretch into the people they will become.

And finally, one day you shuttle them off to college.  But you can’t help but still be a mom, with care packages and talks about new horizons.  And when they come home to visit, it’s the best to have them at arm’s length again.

The truth is, you never stop being a mom.  My mother is 85 and I still depend on her for a listening ear and her long life perspective.  I still need her near.

With Micah and Aaron on the beach, the year we live in Costa Rica

So for Mothers’ Day, I’m thinking through my “TEN BESTS OF BEING A MOM.”  Here they are:

#1.  Can I start with reading with kids??  In the dim light of bedtime, on road trips as we roll along, snuggled on the couch–sharing a story, talking it through…

#2. Of course, I love cooking together– decorating Christmas cookies or mixing up brownies with a little kitchen dancing thrown in.

#3. Vacations!  Hiking in Sequoia, studying our way through British museums, intrepid touristing from San Francisco to New York– the most vivid memories are of times away together.

#4. Quiet bedtime talks and prayers and songs– sweet times that fill a mother’s heart.

#5. Sitting around the table, talking through the day, insisting kids eat their peas!  (would skip the eating peas part if I were starting over).

#6. Sitting in church together, singing, praying, worshipping.

#7. Walking & talking–  through the park in Seville, along the beach in So Cal, across town to Yogurtland, along the trail at Land’s End– everyday conversations.

#8. And then –there’s a special joy in watching your children become parents to children of their own, with aplomb and grace.  I marvel at what tender, smart, generous, inventive parents they’ve turned out to be!

#9.  Plus grand-kids!!  So much happiness and wonder filling up days spent with those little people.

#10. I’ll end with grown kids coming in the door for a stay–the noise, the hugs, the breakfasts at the kitchen table.   That’s happening here in a couple weeks for some bridal showers and I can’t wait to see their pretty faces!

So that’s it.  Being a Mom– I wouldn’t trade it for anything.

With Ani on her high school graduation trip to NYC.

Strawberry Cream Cake

Hi there– It’s birthday season in our family.  Three birthdays together at the start of May and three more at the end.  So I’ve got birthday cakes on my mind.  This will probably show up at a birthday party or two!!

The biggest bash is for my father-in-law Stu.  He’s turning 90!  –and is so beloved by everyone who knows him.  You’ve never met a kinder more gracious man.  Family is coming from far and wide to celebrate with our “Grandpa Stu”.

Hope you have some happy family birthdays on your horizon.  And that they include cake, lots of cake.

STRAWBERRY CREAM CAKE

Cake:
1 cup strawberries, cut to small bits
1 strawberry  cake mix
1/3 cup canola oil
1 cup water
3 eggs

Topping:
2 cups strawberries, cut to small bits
1 pint heavy whipping cream
1/2 cup powdered sugar
3 oz. package vanilla instant pudding mix
1 big pretty strawberry for garnish

To make the cake, cut the strawberries fine.  If they are still damp from cleaning, pat them dry.

Make the strawberry cake according to the directions on the box. (mine used 1/3 cup oil, 1 cup water & 3 eggs).  Pour it into a 9″ x 13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.

Bake the cake at 350 degrees for 25 to 30 minutes until it is lightly browned and comes out firm to the touch.  Let the cake cool completely before adding the topping!

To make the topping, cut the strawberries to small bits.  Set them aside.  Whip together the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff (the whisk attachment works best for this).

Stir in the strawberries and then pile it all onto the cooled cake.  You can serve it right away, but it’s better to set the cake in the fridge for an hour or more to let the topping completely set.  Enjoy!!

Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.

Day in L.A.

 

Hi friends– Tomorrow is our anniversary– #42!  (Yikes! Where did all those years go?)  We celebrated last weekend with a 14 hour vacay- a little art, a walk along the beach and of course, breakfast, lunch & dinner!  Here’s our day:

Breakfast at my new favorite restaurant–Republique

    

Spent a tranquil morning at LACMA– (wonderful Reformation special exhibit from 3 German museums)

    

Lunch at Joan’s on Third–deli & market

There was an afternoon walk along the beach at Santa Monica.

And a stop for gelato on a stick  before we headed up to West Hollywood for dinner at Shake Shack.

Thank you Larry for walking through all the ups and downs of 42 years together.  It’s been grand–   looking forward to all we have ahead…

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!

Valentines Day

Happy Valentines Day All– It’s around the corner and I’m thinking it’s big fun to make cheery cards for kids and grand-kids.  (maybe it’s the old elementary school teacher in me –Valentines cut & paste crafts!!)   But who doesn’t like to pass out candy and little heart shaped notes to people they adore??!

And to help celebrate the day here’s a favorite little love poem:

Because we do all things together,
All things improve, even weather.
Our daily bread and meat taste better,
Grass is geener, rain is wetter.
–anonymus

Hope your Valentines Day includes a little chocolate, a lot of hugs and time with  people you love.  xox

Bittersweet Thanksgiving

Hello friends– I’m wondering about your Thanksgiving.  Was the turkey tender, the cranberries tart?  Did you eat too much pie and was there a baby or two to pass from lap to lap?

We had a sweet day with our kids in San Francisco and all our son-in-law’s extended family –with a new baby, some memorable pecan pie and an after dinner walk up the hill to see the sunset over the ocean.

But this week we also had an alarming health scare in the family.  Hospital stays, anxious nights and prayers for God’s love and mercy.  The difficult side of life.  I’m hopeful for a good recovery and thankful to be back home with my mom tonight.

Here’s a few of my favorite memories of the week up north (grand-kids, grandparents and that pie!) :

     

     

Thankful Ani & Brian for the days with you and that baby Lois.

The Wonder of Thanksgiving

“I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder.”
–G.K. Chesterton (1874-1936, British writer, poet, philosopher)

I’m hoping to lose myself in wonder this Thanksgiving, recounting all the tender blessings of God in my life.  I wonder that he calls me his child, at the blessing of our much loved family and dear trusted friends that surround us.  I wonder at the beauty of the maple trees in the yard and the tin hands of baby Lois.  And I wonder at new friends, who read here and start conversations back and forth.   Lost in the wonder of God’s goodness– so thankful.

and thanks to silhouette design store for the graphic.