Good morning! I hope your day is full of peace and sunshine.
His companion says…
My mind says “Get up!” My body says Forget about it.”
and with love and respect, their other companion says…
I’m up…but if you’re looking for bright eyed
And bushy tailed, go find a squirrel.
Okay, enough of that.
“Today I’m going to be sensible and behave myself.
Stop laughing, it could happen.”
This week’s dream cottage has the tree of life carved into the door. How could I not live here?
The gate is perfect…
and I decided to paint my imaginary potting shed.
I just kept painting in my imagination, so here’s my other shed.
And not stopping there, here is a gate on the other side of the garden.
Not stopping there, my imagination
told me to paint this for the vegetable patch.
I had to plant one but…
“For all you lovely people! - Garden Rules -
plant the seeds - wish for rain - listen to the birds -
get your hands dirty - enjoy the beauty”
Time to get back to the house and get cozy…
It will be time to go to bed soon. Still a little chilly at night but that cozy fire will keep us toasty as the rain falls outside. My vegetable patch is very happy to get all that liquid sunshine.
Time for fun with Food
This looks like a nice dressing.
Homemade Greek Dressing - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar
1 clove garlic minced - 1 teaspoon dried oregano - 1/4 teaspoon black pepper
This looks very nice too.
Ciabatta - This iconic bread from ‘deesviral’ is known for its airy crumb,
crisp crust and rustic shape. Simple ingredients and slow fermentation give it incredible
Flavor - Ingredients: 4 cups all-purpose or bread flour, 1-1/2 cups warm water - 2 teaspoons
active dry yeast - 2 teaspoons salt - 1 tablespoon olive oil - Directions: dissolve yeast in warm
water and let it foam. Mix flour and salt, then add yeast mixture and olive oil. Stir until a sticky
dough forms. Cover and let rise 2 to 3 hours until bubbly. Gently shape into loaves on a floured
surface. Bake at 425 degrees F. (220 degrees C.) for 20 to 25 minutes until golden and crisp.
This is light inside and crusty on the outside, and perfect for sandwiches - save recipe and follow ‘deesviral’ for more classic breads.
Potato and Carrot Soup: 2 slices of bacon, diced - 1 onion, minced - 3 cups diced potatoes
3 cups water - 1 cup grated raw carrot - 2 teaspoons salt - 1/4 teaspoon pepper
2 tablespoons all-purpose flour - 3 cups milk - Cook bacon in kettle until golden. Add
potatoes and water, cover and simmer for 15 minutes or until tender. Add carrot and
seasonings. Blend flour with a little of the milk. Stir into hot mixture and cook, stirring
until slightly thickened. Add remaining milk and heat. Sprinkle with bacon. Makes 4 servings.
Same recipe below but without the bacon if you want to go vegetarian.
Now for dessert. A little hard to read so below are instructions not only for our overseas friends, but for us who speak the language and don't have the
eyes of an eagle!
Lemon Raspberry Bars: Ingredients: Shortbread crust - 1 cup (225g) unsalted butter
1/2 cup (60g) powdered sugar - 2 cups (250g) all-purpose flour - 1/4 teaspoon salt
Lemon Filling: 3 large eggs - 1 cup (200g) granulated sugar - 1/4 cup (30g) all-purpose flour
1/4 teaspoon salt - 2 tablespoons lemon zest (about 2 lemons) 1/3 cup (80ml) fresh lemon juice
1/2 cup (115g) unsalted butter, melted - Raspberry Layer: 1-1/2 cups (180g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar - 1 tablespoon cornstarch - 1 tablespoon lemon juice
Topping: Powdered sugar for dusting - Instructions: 1. Preheat oven: preheat oven to 350 degrees F.
(175 degrees C.). Line an 8 x 8 inch (20 x 20cm) baking pan with parchment paper, leaving some overhanging. 2. Make the Crust: In a bowl beat the butter and powdered sugar until creamy. Add flour and salt and mix into a soft dough. Press evenly into the bottom of prepared pan. Bake for 18 to 20
minutes, or until lightly golden. Remove from oven and let cool slightly. 3. Prepare Raspberry Layer:
In a small saucepan, combine raspberries, sugar, cornstarch and lemon juice. Cook over medium heat
stirring constantly, until thickened (about 5 minutes). Spread evenly over the crust.
4. Make the Lemon Filling: In a bowl, whisk eggs and sugar until smooth, then add flour,
salt, lemon zest and lemon juice. Cook over a saucepan of simmering water. Whisk until combined.
Pour gently over raspberry layer. 5. Bake: Bake 25 to 28 minutes or until the center is just set and does not jiggle. Let cool completely in the pan, then refrigerate for at least 2 hours until firm.
6. Slice and Serve: Lift bars out using the parchment overhang. Cut into squares. Dust with
powdered sugar before serving if desired. Tips: Use fresh lemon juice for the best flavor. Store
in refrigerator in an airtight container for up to 4 days.
Time for a new word, just one,
and for a change, it’s from a list of …
Seda - Female name of Armenian origin that means
spirit of the Forest.”
As this is winding down, I am going to leave you with a few wise words
“Observe and reflect, and become
a little wiser every day - anonymous”
“My to-do list for today: count my blessings -
practice kindness - let go of what I can’t control -
listen to my heart - be productive yet calm -
Just breath - The Girl’s Guide to Loving Life”
Very important to remember…
You are loved!
and also very important to remember…
“Never forget you are a LIMITED EDITION. There is no one like you.
and that is great.
Be proud of yourself for being unique!
Thanks for stopping by everyone
and have a great day!
(With thanks to Pinterest for today’s inspiration.)
