I am sharing flowers today.
Wednesday, June 30, 2021
Tuesday, June 29, 2021
Every day courage has few witnesses,
but yours is no less noble because
no drum beats for you and
no crowds shout your name.
~Robert Louis Stevenson~
(I beat my drum for you my friends.)
Monday, June 28, 2021
Butter Pecan Cookies - makes 16
For the Butter Pecan Cookies:
Remove pan from heat and pour butter into a large, heatproof mixing bowl.
Add in both sugars and whisk well to combine.
Add in vanilla.
Beat in eggs, one at a time, beating until eggs are just combined.
Fold in the buttered pecans.
Cover bowl and refrigerate for at least 4 hours, and up to 2 days.
If you refrigerate for more than 4 hours, you'll need to let the dough sit at room temperature until it's scoopable.
Friday, June 25, 2021
These photos come from my son and daughter-in-law. This past weekend they were invited on a 17-mile hike by her brother, with overnight camping. I thoroughly enjoyed their photos and they said I could share, with my heartfelt thanks.
Mountain laurel, also known as Spoonwood, Calico bush, Ivy bush.
They had a wonderful time and will be doing this all over again in the not too distant future. And I will be getting more great photos to share.
Thursday, June 24, 2021
(I am thankful for my Daughter-in-Law who took this photo and let me share it here. More photos soon from the Monongahela National Forest in West Virginia, with thanks to my Son and Daughter-in-Law who went on a camping trip recently.)
Wednesday, June 23, 2021
Tuesday, June 22, 2021
“We are each gifted in a unique and important way. It is our privilege to discover our own special light.”
Evelyn Mary Dunbar (18th December, 1906 - 12th May, 1960) was a British artist, illustrator and teacher.
Monday, June 21, 2021
My recipe today came from Butter Your Biscuits hosted by Wendie. You can see her original recipe here. I would like to thank Wendie for this delicious recipe. There are a lot of great recipes on her blog.
Spicy Shrimp Ramen Bowls
Calories per serving: approximately 555
1-1/2 pounds medium-large shrimp peeled and deveined
6 cups chicken, vegetable or seafood stock
2 tablespoons olive oil
1-2 tablespoons Sriracha, depending on your heat level
3 tablespoons soy sauce, or tamari if gluten sensitive
3 cloves garlic minced
1 teaspoon grated fresh ginger
1-1/2 tablespoons brown sugar
2 cups shredded green cabbage
3/4 cup carrots thinly sliced
3/4 cup sweet peppers thinly sliced
1/2 cup onion thinly sliced
Juice of 1 lime
In a skillet on medium heat add 1 tablespoon olive oil.
Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink.
In a large pot on medium-high heat add 1 tablespoon olive oil.
Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute.
Add stock, soy sauce (or tamari if using), brown sugar, lime juice, and sriracha mix until combined.
Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
Add the dry ramen noodles to the broth and cook for another 2-3 minutes.
Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
She says if you don't plan on eating this right away, make the ramen noodles separately, then add them to the pot before serving. The noodles soak up the broth and become more soggy if they sit for a long time.