"I think that if
you shake the
tree, you ought
to be around when
the fruit falls
to pick it up."
~Mary Cassatt
And I want to pick it up but...
...numerous pecan trees
on my property and
the squirrels have
eaten every nut from
all of them!
There is one bag
of pecans hiding
in the freezer so
there can still be
fudge.
Exhale.
All I need is love,
but a little candy
now and then
doesn't hurt!
~Charles Schulz
How sweet are these !
Just the kind of candy
I love.
Plenty of time to make
for National Candy Corn
Day: October 30th.
Have a great Monday.
"You don't
get tired
of muffins..."
~George Bernard Shaw
with the people in
my home.
The recipe lends itself
to a lot of play:
I think they would
be fabulous made
with spinach in
place of the meat.
I plan on putting
some away in the
freezer for when
a quick lunch is
needed. Just add
a salad or a cup
of soup and you're
all set.
I have a little shadow
that goes in and out
with me,
And what can be the
use of [her] is more
than I can see.
~Robert Louis Stevenson
My little shadow
and I have been
enjoying the lower
humidity levels,
if not the day time
temperature's...
we have discovered
little bits of fall...
gazed at the clouds...
eaten far too
many boiled
peanuts...
collected pine cones
to use as fire starters
because ....
at least the nights
are cool enough
for an outdoor fire.
Perseverance is not a
long race;it is many
short races one after
the other.
~Walter Elliot
I sewed an apron:
with a pattern:
on a machine:
all by myself:
finally!
The poets have been
mysteriously silent on
the subject of cheese.
~G. K. Chesterton
A quick little muffin:
great with soup,
salad, pasta or
even alone.
Cheese Muffins
3 cups grated chedder cheese
2 1/2 tsp. baking powder
1 1/2 cup all-purpose flour
1 T. sugar
1/2 tsp. salt
1 egg
1 cup milk
4 T. butter, melted
Sift together dry ingredients.
Stir in grated cheese until
well coated.
Beat egg in milk.
Stir into flour mixture
until just combined.
Fold in butter.
Bake in greased muffin
tins at 350 degrees
for 20 minutes or
until golden brown.
I do like a little
bit of butter to
my bread.
~ A.A. Milne,
When We Were
Very Young
A wonderful bread to
serve at tea time...
or anytime.
Buttermilk Honey Bread
1 1/2 tablespoons yeast
1 teaspoon sugar
3/4 cup warm water [110 degrees]
1 1/2 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups bread flour
1. Dissolve yeast and sugar in warm water. Let stand about 10 minutes.
2. Combine buttermilk, butter, honey and the yeast mixture in a large mixing
bowl. Add salt and two cups of the flour. Mix well. Continue adding flour, a
cup at a time until well combined. Knead until soft and elastic.
3. Place in a well oiled bowl, turning to coat. Cover and allow to rise until
double in volume, about an hour.
4. Punch down and divide in half. Shape as desired and let rise until double in
size, about 40 minutes.
5. Bake at 375 degrees in a preheated oven until tops are golden brown and
the bottoms of the loaves sound hollow when tapped.
