November 20, 2010
September 13, 2010
July 16th, 2010
Flower prep the day before the wedding – sister Deb made six hand held bouquets, 40 or so tabletop mason jar arrangements, two pulpit arrangements and the flower girls basket – all with flowers from my garden except for a few dozen roses that we ordered. We used hundreds of peonies that had been sleeping in my fridge since May and June!
Scott and Becca’s wedding – July 17th, 201o
Family pictures to follow soon!
June 28, 2010
I recently attended, and then hosted, an Upper Case Living party. My daughter is a new consultant for the vinyl lettering products company, and I have fallen in love with the products and all the creative ways to use them.
When I spied the quote, ‘together is a wonderful place to be’, I knew I had the perfect spot for it; it also made me realize how much the walls needed a fresh coat of paint! Don’t you love when one little project turns into three major projects?
Here is the finished ‘Family’ photo wall; his family, my family, our family – five generations on display – together is a wonderful place to be. I love how it turned out!
Have you been inspired to decorate with vinyl lettering?
June 8, 2010
April 14, 2010
February 27, 2010
February 16, 2010
I have lovingly passed on to my family a tradition that began with my mother – the practice of sampling home-made bakery in its unbaked state; otherwise known as eating dough.
I’m sure that most everyone has at some time sampled cookie dough; it wouldn’t be in ice cream and Dairy Queen Blizzards if it wasn’t so popular. What I am talking about here is the fine art of snitching not just cookie dough, but bread dough, biscuit dough, and pie crust dough. And batter, let’s not forget about batter; cake batter, brownie batter, and quick bread batter! Lick the spoon, scrape the bowl, lick the beaters, and yes, lick your fingers!
As a connoisseur of dough, my taste buds have learned over the years to appreciate the distinct flavors and characteristics of different dough’s; the metallic zing of buttermilk biscuits, the yeasty wheat flavor of bread dough, the sweet and delectable savor of chocolate brownie batter, the fruity zest of rhubarb quick bread batter! I have learned that if the dough looks right, feels right, smells right, and tastes right; chances are pretty good for the final baked outcome.
I have also learned that not everyone is as generous with their dough as my mother was; one of my own offspring has earned the title in our house of Cookie Dough Police, much to my dismay. You would think that if I paid for the ingredients, I would be allowed one tiny snitch of her cookie dough; but no, not according to her understanding of baking etiquette. Alas, we can only try to teach them right …………
I would love to know if anyone else learned the fine, culinary art of dough tasting in their mother’s kitchen, and what kind of dough did you snitch and savor?
Note: Eating raw dough, especially dough made with eggs, are a health risk and not advisable. Sample at your own risk. Never give dough to infants and children.