I WAS JUST WONDERING...

how could he see me with all that hair over his eyes?

 I think we spotted each other simultaneously. He was about 50 yards away. 

According to Google when I checked on what kind this cute dog was, it turned out he was a Bouvier Des Flandres. I'm not very familiar with this breed and have never seen one since. I took this photo several years ago (another one from my archives). 

He is an ideal companion to have for those with allergies. He does not shed all that hair! I wonder how he does in hot weather, especially as he has a double layer coat?  I think he would have to go to the groomers and be given a buzz cut maybe. 

The breed originates from the Flanders Region of northern Belgium and northern France, and was used to herd sheep and cattle and also pull carts. They are a very intelligent dog and are quick learners. They are also very gentle with other animals, and with people. 

There is a very interesting website here with more information.

And one quote to leave you with. 

"A dog wags its tail with its heart." by Michelle Meuniere.

Thanks for stopping by and I wish you all

a great day!

MONDAY MORNING RECIPE - BLUEBERRY MUFFIN FOR ONE

The original recipe came from food blog OneDishKitchen hosted by Joanie. The original recipe is here. I always recommend paying a visit as there are more things to see (I have added Joanie’s tips below this recipe). It is always interesting to read all the comments but most of all, see other delicious recipes she shares. 

Blueberry Muffin for One

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt 

2 tablespoons salted butter - melted

3 tablespoons sugar

1 large egg yolk

1/2 teaspoon vanilla extract

4 tablespoons milk (any kind of milk can be used whether whole, low-fat or non-dairy like almond or soy)

1/2 cup blueberries

Preheat the over to 400 degrees. F. (200 degrees C).

In a small bowl mix the flour, baking powder and salt.

In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla and milk, then whisk until smooth (it was nice not to have to get the electric mixer out).

Stir in the dry ingredients until just combined. Next, gently fold in the blueberries.

Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.

Bake for 15 to 20 minutes until the top is golden and a skewer or tip of a sharp knife inserted in the center comes out clean.

Remove from the oven and let cool slightly on a rack.

Enjoy warm with butter.

Joanie's notes:

Check your baking powder: expired baking powder can lead to a dense muffin, so make sure it is fresh.

Don't overmix: stir just until the flour is fully mixed in. A few lumps are fine but overmixing can make the muffin dense.

It was nice not having to use the electric mixer. 

Use a baking sheet: place the ramekin on a small baking sheet to catch any drips. It also makes it easier to remove from the oven.

Watch the bake time: the muffin is done when the top is golden and skewer comes out clean with a few crumbs.

Bake and enjoy while fresh: this muffin tastes best warm and straight from the oven

In case you would rather copy and paste, and if I can remember, I will add the website in full.

https://onedishkitchen.com/blueberry-muffin-recipe-for-one/

What did I think? Because of the cooler temperature today (8-19-25), I took the opportunity to bake this muffin. I have been wanting to try it for some time. It is for one person but there is more than enough to eat half, after cooling, and save the other half til later.

I had to bake it about five to 10 minutes longer than the recipe called for. Our oven runs on the colder side, and even though it was on 400 degrees F., it was cooked inside but pale on the top. I was looking for golden brown. I put the broiler on for two or three minutes, and that did the trick. 

I sprinkled a little on the top to make it look a little prettier. Next time I think I would brush melted butter on the top before putting it in the oven and see if that would help the browning process. Any ideas from any of you out there, and suggestions you may have, would be very welcome.

This is the ramekin dish I used. I coated the inside with just the right amount of melted butter before adding the batter. Once cooked and after loosening the sides all the way around with a small kitchen knife, the muffin slipped right out.

I used almond milk as I had just enough left in the bottom of the container. I was curious as I had never tried it in baking before and had run out of regular milk. I couldn’t tell the difference when I ate the muffin.

That’s about all I can think of but if you have any questions, please put them in the comment section and I'll do my best to answer.

Thanks for looking everyone, 

have a great week and Bon Appétit!

HAPPY SUNDAY EVERYONE - ACTS OF KINDNESS…

“Acts of kindness remind us that humanity shines brightest when extended to the voiceless. Compassion is the truest strength.”

~Author Unknown ~

SATURDAY MORNING AT THE BIRD FEEDER - BLUE JAY AND HIS IMAGINARY FRIEND

Tinkerbell was not impressed. She said Blue Jay is away with the fairies again.

Thanks for stopping by friends.

Have a great weekend!

For our international friends to translate.

1st Photo: It's quiet around here. I am not used to this.

2nd Photo: It's just me and my imaginary gecko friend, Tinkerbell.

3rd Photo: Tinkerbell? That's all you could come up with?

4th: Photo: I'm great company. I offer snacks. At which Tinkerbell said, oh boy!

Tinkerbell was not impressed. She said Blue Jay is away with the fairies again.

5th Photo: Not a bad place to be on a Saturday Morning at the birdfeeder.

DUCKLINGS AND CO.

 These are from my archives. I have been looking at a lot of old photos lately and thought to reshare. I have a lot of fun observing all birds. On a small pond I found three little ducklings with their parents.

I am easily distracted by ducks!

Hello little ducky, hello there little friend. It's so nice to meet you.

Something I read once, I can't remember where. "Immerse yourself in the outdoors. It will cleanse your soul and make you a better person."

I am just a 'girl' who likes ducks. Okay, not so much a girl these days. I have moved forward many, many years. I am an older lady who absolutely adores ducks.

Oh ducky, I love you!

Ducky love is recognizable in any language.

Whoever said that was a wise old duck!

Ah well, rub-a-dub-dub, it's time to go scrub the tub.

Thanks for visiting and 

have a great day everyone.

GRATEFUL FOR...

~Grateful for Each Season~

I cherish each season, its rhythm, its grace,

Though summer’s thick air I’d rather not face.

Still, butterflies dance and the flowers unfold,

Bees hum through gardens in sunlight and gold.

Fall comes like an old friend, steady and true,

With crisp morning air and skies painted blue.

The trees wear their colors like gowns spun from flame,

And warmth lingers softly, though chill stakes its claim.

Then winter drifts in with a hush and a sigh,

As nature curls up beneath blanket and sky.

Woodsmoke meanders through twilight’s cool breath,

A whisper of comfort, of stillness, of rest.

Spring stirs the silence with blossoms and song,

New buds awaken, where dreams have grown long.

Birds wing their way home from journeys afar,

Their voices like lanterns, their flight like a star.

Through heat and through frost, through bloom and through bare,

I’m thankful for all that the seasons declare—

Each one a chapter, a gift to behold,

A story of life in its colors retold.

(Photo and Poem via Copilot with prompts by me. I wrote all my favorites about each season and asked it to put my words in poetry form. The image I asked for all seasons in one watercolor.)

FAME IS...

"Fame is a bee, it has a sting - ah too it has a wing."

 by 

Emily Dickinson 

written in the mid-1860s.

Emily Elizabeth Dickinson (12-10-1830 - 5-15-1886) was an American poet. Little known during her life, she has since been regarded as one of the most important figures in American poetry. Dickinson was born in Amherst, Massachusetts, into a prominent family with strong ties to its community. You can read more if you click on her name above.

AN OLD TRIP TO PARIS IN 2014

I have been going through my old blog and found photos from a family group trip we took to France in the summer of 2014. We stayed in Paris for a few nights and then moved onto Normandy. 

 

This is a place I was drawn to, just down the road from our hotel. We passed by every day while we were in Paris. It is the Fontaine Saint-Michel at the Place Saint-Michel (1858 to1860). It depicts the Archangel Saint Michael slaying the dragon. You can click on all the links for more information. 

I took a quick shot of the Gendarmes making their rounds.

 The Notre Dame Cathedral and the River Seine.

 The two of us.

There are pedicab cycles for a tour around Paris, or you can rent your own electric bicycle.

One of the many restaurants we passed by where we had a meal. I can't remember much of it except that it was a crepe and I am sure it must have been delicious. 

It is a city I have always wanted to go back to but haven't made it yet. Life has slowed down for us quite a bit these days, but it's fun to look back at these photos.

Thanks for stopping by and I hope you all have a great day.

MONDAY MORNING RECIPE - SLOW COOKER BEEF STEW - 4 TO 6 SERVINGS

We had a cool-ish start to the day on August 21st, 2025. It started out at 65 degrees F. (going up to 75). Still not wanting to put the oven on, and yet fancying a hot meal, I looked at our semi-retired slow cooker/crockpot beef stew by Patty at The Kitchn. You can find the original recipe at this link. A little early for beef stew as normally I don't make one until the Fall, but it was really excellent. I also always recommend you visit the original recipe to see the tips that are given. I will look forward to going back to see the other recipes.

Slow Cooker Beef Stew – 4 to 6 servings

If you are serving 6 people, the calories work out to approximately 506 calories per person.

Preparation time: 25 minutes

Cooking time: 4 hours on high – 8 hours on low

This recipe does not require you to sear the beef and deglaze the pan. The best meat suggested for the slow cooker is boneless chuck roast.

1/4 cup all-purpose flour

2 teaspoons dried thyme

1-1/2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper, plus more for serving

1 teaspoon garlic powder

1 medium yellow onion

4 medium carrots

2 medium stalks celery

1 pound Yukon gold or red potatoes (about 3 medium)

2-1/4 pounds boneless beef chuck roast or beef stew meat

 

2 dried bay leaves

1-1/2 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

Chopped fresh parsley leaves, for serving (optional)

 

Place 1/4 cup all-purpose flour, 2 teaspoons dried thyme, 1-1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a 6-quart or larger slow cooker and stir to combine.

Dice 1 medium yellow onion (about 1-1/2 cups). 

Peel and cut 4 medium carrots crosswise into 1-inch-thick rounds (about 2-1/2 cups). 

Cut 2 medium celery stalks crosswise into 1/2-inch-thick pieces (about 3/4 cup). 

Cut 1 pound Yukon gold or red potatoes into 1-inch pieces.

Trim off any large pieces of surface fat from the chuck roast, then cut into 1 to 1-1/2-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. 

Add the vegetables and 2 dried bay leaves.

Place 1-1/2 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce in a liquid measuring cup or medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine. Give everything a stir.

Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. 

Taste and season with more kosher salt and black pepper as needed. 

Serve topped with chopped fresh parsley leaves and more black pepper if desired.

What did we think? It was excellent! This isn't the first beef stew I have put on here, but each one we do seems to be 'the best'. Today we gave this one a 10 out of 10. When my dear other half came into the house after being outside, he said he couldn't wait to try it as the aroma was great.

I used the high setting for four hours and the meat and vegetables were cooked perfectly, meat was tender and veggies were just right (for our taste). 

The only thing we did to the broth today was add a cup of red wine (recommended on a cooking show years ago). I do this every time we make a meal that requires beef broth, and it gives it that added richness. We followed the recipe in every other way.

If a thicker broth is preferred, we talked about adding a little more flour next time. I said yes, Gregg said he would keep it as is.

He thought we should add more broth in the beginning, but I said we ought not to. Admittedly I could see his point but once the vegetables and meat had cooked down, there was plenty of liquid left.

Neither of us had any bread as we are trying to cut down on carbs, but rolls, crusty bread or cornbread would be a great addition. 

There were cobs of sweetcorn in our supplies, so we cooked one of those and ate it as a side.

I always try to add the address of the original recipe website below, for you to copy and paste, in case you don't want to use the link. I might sometimes forget but not today.

https://www.thekitchn.com/slow-cooker-beef-stew-recipe-23619698

Thanks for looking, 

have a wonderful week and... 

1. 
   

HAPPY SUNDAY EVERYONE - JIGSAW PUZZLES FOR THE BIRDS

A few jigsaw puzzles I have completed on my iPad, done over the last few months.

Thanks for stopping by and I hope you are having a great weekend.

SATURDAY MORNING AT THE BIRD FEEDER- THE SHEEP WERE BUSY

In the meantime, busy needles were clacking, with sheep knitting sweaters for winter.

And that's how it goes on a Saturday Morning at the Bird Feeder! It isn't just the birds who are welcome here.

Thanks for stopping by and have a great weekend.

For our international friends to translate the above photos.

 Photo 1: 

Hello Mr. Goldfinch, so nice to see you. It has been several months since we last saw you.

Thank you, it is good to be back.

Photo 2:

Did you know you have sheep in your garden? They keep saying winter is coming.

Photo 3: 

It was cooler today but it is still August. It also rained like the Dickens.

I am so confused.

Photo 4:

Did you know it takes five sheep just to make one sweater?

I didn't even know they could knit!

That's a real groaner!