Sunday, December 22, 2013

Elliott home 2013 Christmas
Hello Family and Friends,  

                I have always loved the spirit of Christmas. I have fond memories of my Mother setting up her Nativity set (which I now have and enjoy). She would spend what seen to me hours fluffy up the angel hair to lay baby Jesus in. We had a card board fire place, with a light that made it appear like a glowing fire that she would assemble. Our stockings hung on the mantel of our Christmas fireplace, we loved it. Then there was the tree, she loved tinsel hanging from it. She would carefully show my siblings and I how to apply the tinsel so it hung just so ever perfect on our Christmas tree.                

I also recall the memory of my last Christmas with my Mother. She was very thin, to the point that my Father carried her to where she needed to be. My father, relatives, and friends attended to the day to day duties, including preparing for Christmas. Though we lost our Mother following the holidays … I still have the memories of who she was, how she took care of us, and what she brought to our lives. We all have to deal with some adversity at times; adversity is a fact of life. It can’t be controlled.                

As I ponder and look back on our 2013 year there has been more blessings than adversity. I and thankful for both!!!      

Our 2013 year started out cold and we were buried in snow. We weather a very cold weekend and attended Dave’s 80 th birthday celebration for Grandpa Dave. I continued to endured the snow and cold by planning and hosting a huge Valentines party for the couples in our ward, we had a turnout of 64 people it was lovely. 
Brent and I now have eleven beautiful grandcritters. Two of them Ayden Harper and Molly Salway turned one this year.                

I enjoyed a spring break in St. George with my kids and grandcritters. It started out with taking two three year olds for some Grandma time. They keep reminding me they want to do it again. (Ella Crowther and Ty Harper). The rest of the week was spent with Avery and Madelynn, we had no rules, wear what we want, stay up late…we fell asleep early still, eat what we want. Pretty cool Grandma I was…
Brooke (Brent’s daughter) departed for San Antonio, Texas to serve a mission. She is doing very well we hear from her weekly.
Excited for the snow to be gone Brent and I started the 2013 garden season. Brent grew a fantastic garden this year our cabbages were huge. I experimented with yellow tomatoes and came up with a delicious tomato with basil and tomato with ginger jam. My gardening was tending to the tulips and I started a fairy garden….it was cute!

We attended two college graduations, for Megan Brooksby (Kyle’s wife) and Shelley Crowther (my Daughter). This was a busy week for David and Shelley; they moved to a nice home, big yard for the kids, away from the storage buildings that David manages. During that same week we went to the play Camelot in which Lila Harper (my daughter) played the part of Guinevere.

 We lost a family member this year...she will be missed. Prior to her passing we enjoyed a 40th anniversary reunion getting reacquainted with so many family members.  We will miss you Raelene Clarke.
Kyle Brooksby  (my son) survived swat hell week up here in the Salt Lake area, we enjoyed hearing about his adventure...if you can call it that.    
 During the summer months we had the company of the Harper grandcritters who played, played, and played. They became very attached to our neighbors of four girls and 1 cute boy. It was hard seeing them go home. I think the neighbor children felt the same way. I was able to get all my kids together and make a visit to Ely, to spend some time with Dad and Mildred Bell. It was a quick, fun, lots of food, a memory maker…. reunion.               

Wedding...yes it was also quick but welcomed!! We welcomed a new lady into our lives Margaret Clarke. At the heels of the wedding celebration we headed for Idaho for another missionary farewell she was called to  Hawaii, Cara Bunkner (niece) will be a great blessing to the people on the islands.               

Many Saturday’s were enjoyed watching Hayden (oldest grandcritter) on the football field. It was fun seeing Brandi (Brent’s daughter) and Eric as proud parents cheering him on.               

Many birthdays were attended; I wish we could attend them all. One birthday in particular was visiting my brother; we have not spoken much the past twelve years. That has been to long but I am thankful the relationship is moving forward and being mended.                

Our Porter family, Heidi (Brent’s daughter), Matt and Jaxson have moved South to St. George, Utah. Matt became employed for Tuachan! We wish them the very best…               

Brent moved to a different job within the company, he is swamped but is enjoying the change.               

Ryan (Brent’s son) became engaged to Mindee Mabey their wedding date is set for Jan. 10th.               

Trevor (Brent’s son) is doing his senior year, working and spending his money. This is his favorite time of the year it’s snowboarding time!!!               

Rigby (Brent’s son) has been working out of town. We see him now and then. We enjoyed that he spent Father’s Day here with his dad...thank you!               

Come November we took another trip to St. George eating many cheeseburgers. We did get a turkey dinner in there, again more time with family, football games to be watched for Travis and Brent, a little swimming and a surprise visitor Santa Clause, made a visit over the Thanksgiving Holiday.              

I have had quite a few visits with family and friends this year, Lance and Lisa came up and Shelby went into the MTC, he is going to be serving his mission in Canada. Michelle and Chad Wallace stayed the night as Michelle had eye surgery. Thomas and Dana Sevy join me for lunch on their way through Utah.  Sherilyn and her girls met me for lunch on their way through Utah to a doctor appointment.
This has been a year with much celebration, family, friends, and a passing of a loved one but, it has been good as well as eventful. As I ponder in thought I have much to be thankful for. The Elliott’s home has been blessed. I wish the same for all my family and friends. May you fine peace and happiness this Christmas Season. May you be healthy and happy now and this coming New Year. May your home be filled with a warm Christmas spirit...And wishing you the best 2014 New Year!!!
With much love…..  The Elliotts

Sunday, December 1, 2013

Ornaments for the Grandcritters...

Time to start gathering supplies to make cute things for the tree!!!

Popsicle sticks are inexpensive and with a few things you can have some fun ornaments for the grand-critters to make....better yet put together some kits and give it to them at the beginning of the holidays season for some fun activities to do...

Wednesday, October 30, 2013

Pop Corn balls and Halloween...

It became a tradition when raising my children to make delicious pop corn balls around Halloween. I know what might come to your mind.... will all parents think this treat is safe for their kids to eat? I have been lucky enough to live in neighborhoods were I knew most of the trick or treater's and they knew me. It soon became known that I was the lady who made wonderful pop corns balls and many came early to ensure they got their pop corn ball for the year. I still love to do this every year!!! The only thing missing is that my children are grown....Recipe below...

Caramel Pop Corn balls

1 1/2 cups of white corn syrup
3 cups of brown sugar, packed
1/2 cup of butter
1 15 oz. can sweetened condensed milk
3 gallons of popped corn

Combine corn syrup and brown sugar. Cook and stir until it comes to a boil, then stir in your sweetened condensed milk. Continue stirring and cooking over medium heat until it comes to a boil again, then add your butter. Cook to a soft ball stage, remove from heat and pour over your popped corn. I find it works better to put this hot mixture into a big mixing bowl and pour your popped corn into the mixture in batches this makes it easier to stir and get all the popped corn covered with caramel. If you want to form balls use butter to butter your hands and form your balls.

Wrapped and ready to be handed out....

What's your Halloween Tradition?

It's fall.......

I am feeling overwhelmed...this is not like me. I love the fall season, from September on but for some reason I have not been able to quite wrap around all my thoughts...with that said I am going to play catch up and perhaps start fresh!!! Let's start with My Gardner Guy...his yearly crop of orange pumpkins, plus a few other colors!!!

2013 Pumpkins from My Gardner Guy

Up close...this is a big load, nice size this year!!!

Jaxson is pleased with the pumpkins

These pumpkins are heading South!!!

Every year when the pumpkins begin to ripen up it's my queue to start pulling out the fall décor!!!

Thursday, October 10, 2013

Flat Bread with carmelized onions and butter nut squash!!!

Last weekend My Gardner Guy and tried out a new restaurant  Twigs, that opened near us in Farmington Station. They had a flat bread on their menu under appetizers that was very delicious...I have a lot of butter nut squash sitting on my kitchen counter so I decided I would make some of this flat bread myself...we loved it!!!

Roasted Butternut Squash
1 small butternut squash, cut into 1-inch cubes or smaller
olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Use a baking sheet drizzle each sheet with a small amount of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender.

Caramelized Onions
2 tbsp. olive oil
2 large onions, thinly sliced
salt & pepper to taste

Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper.

1 prepared pizza crust or make your own...
I love this simple pizza crust....
1 3/4 cups of flour
1/2 TBSP of yeast
1/2 TBSP of sugar
1/2 TBSP of oil
3/4 tsp. of salt
3/4 cup of warm water
mix all ingredients together and roll out to your desired shape
Preheat oven to temperature indicated on pizza crust package. Top crust with caramelized onions, cheese, and squash. Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green. Sprinkle sage leaves and walnuts on pizza before serving.
  Ingredients used...
  • 1 prepared pizza crust
  • 1/2 of caramelized onions
  • 1/2 c. shredded Fontina or Italian blend cheese (try different cheeses that you may like)
  • 1/2 cup or more of roasted butternut squash
  • 2 tsp. olive oil
  • 2 tbsp. sage leaves, cut into ribbons

  • side note:
    nuts would also be good to add to this, and serving with balsamic vinegar tastes great!!!
    also I like the taste of sage but cut up in small pieces....basil would also taste good!!!
    Have Fun!!!!



    Tuesday, October 8, 2013

    Yellow tomato basil favorite this fall season....

    Yellow tomato's make for a most golden delicious jam...I love this jam!!!

    This year we enjoyed a few varieties of yellow tomato's in the garden. I have a stack of recipes, along with  quite a few book marked on my computer I want to try. So when the yellow tomato's came ripe I was excited to try this recipe. Trust me, I try a lot of recipes and if they make it to my blog that means I loved them and it will be added to my pantry to be enjoyed in my home...

    • 4 pounds Sun gold or other yellow tomatoes
    • 3 cups granulated sugar
    • 1/2 cup lemon juice
    • zest of two lemons, divided
    • 1/4 cup roughly chopped basil
    1. Cut Sun gold tomatoes in half, or, if using larger yellow tomatoes, chop them into smallish pieces.
    2. Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice.
    3. When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.
    4. Cook at a boil for 30-35, stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.
    5. Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.

    Sunday, September 1, 2013

    A twist on a family favorite Lemon Zucchini Bread!!!!

    With plenty of Zucchini in the garden you can't go wrong with these two recipes. Both are yummy and once you cut into them be prepared they will be gobbled away quickly. This year I changed up my regular recipe by adding some lemon. I loved the results!!! This one is all pretty and wrapped....heading to Grandpa's he likes this bread just as much as My Gardner Guy!!!

    Lemon Zucchini Bread

    3 eggs
    2 1/4 cups of sugar
    1 cup of oil
    4 cups of flour
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    2 tsp. lemon extract
    2 tsp. lemon juice
    zest from one lemon
    2 cups of zucchini
    1 cup of nuts (optional)

    1, Mix together eggs, sugar, oil
    2. Add flour, salt, soda, baking powder, lemon extract, lemon juice and lemon zest
    3. Add shredded zucchini and nuts, mix well
    4. Bake at 350 for 1 hour and 10 minutes

    Some times depending on m mood and time I add a lemon glaze o this bread....very yummy!!


    1/2 c. powdered sugar
    3 tsp. lemon juice. or lemon extract...I have used a little of both :)
    2 tbsp. butter
    Add powdered sugar, stir in butter and add lemon juice


    Tips for drying your own lemon or orange zest...
    My Gardner Guy...Grow, Create, Cook and Eat...: Drying grated lemon or orange peel

    Zucchini Bread

    3 eggs
    2 1/4 cups of sugar
    1 cup of oil
    3 cups of flour
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. allspice
    3 tsp of vanilla (sometimes I use 2 tsp. of vanilla and 1 tsp. of lemon extract)
    2 cups of zucchini
    1 cup of nuts (optional)

    1, Mix together eggs, sugar, oil
    2. Add flour, salt, soda, baking powder, cinnamon and vanilla
    3. Add shredded zucchini and nuts, mix well
    4. Bake at 350 for 1 hour and 10 minutes

    Monday, August 26, 2013

    I am so excited for Fall....Halloween 2013 to do's........

    I am so very excited for Fall, Halloween, and Thanksgiving...the pumpkins are almost ready to harvest. I have Halloween trinkets to give to my grandcritters and their families. I have ideas I want to try like these cute little pumpkin people...

    I saw the above idea on

    More pumpkin people....zombies I call them

    You know there is a lot of stuff out there to try and I found these online with Martha Stewart...I cannot believe she thinks of all this stuff on her own, she has a whole crew of people giving her and her magazine crew's cool!!! She has some cute stuff...

    Creating your own googly-eyed monsters has never been easier. Just don't get too close -- these guys look hungry.

    Tools and Materials

    Miniature saw
    Small pumpkin (For a petrifying pale complexion, look for a white pumpkin)
    Plastic eyeballs
    Thumbtack or pin
    1. For the eyes, hold saw at an angle and cut 2 cone-shaped holes into the pumpkin. The diameter of the holes should be slightly smaller than the eyeballs' diameter.
    2. Print mouth template. Lay template on pumpkin, and poke tack through, all along outline, to transfer design. Cut along that outline with saw, and remove excess flesh.
    3. Wedge eyeballs into holes.
    Sabre saw (similar to shown), by Kemper; Ping-Pong eyeballs (similar to shown),

    Use a pumpkin incense burner to suggest the cozy scent of pie just out of the oven.

    Use a pumpkin incense burner to suggest the cozy scent of pie just out of the oven. Cut off the pumpkin's top and scrape out the innards; carve round vents with an apple corer. Rub cinnamon or pumpkin-pie spices onto the lid, or push cloves into it. With a lighted tea light candle inside, the pumpkin will give off a lovely fragrance for about six hours. This is perfect for Halloween night....trick or treaters will get the sweet smell of pumpkin pie...and then a treat!!!

    Squash Trio

    Legend has it that the luckless souls who hear the Three Squashes' song of woe shall vanish into the nearest vegetable patch, never to be seen or heard from again. Since narrow squashes are easier to hollow out if you work from both ends, these guys had the tops of their heads cut off.

    Carving a Squash1. To hollow out a tall, skinny squash, scoop out the insides from the top and the bottom: Cut off the bottom with a keyhole saw, and use a plaster scraper to scoop out the wide bottom section until walls are 1/2 to 3/4 inch thick.
    2. Cut off the top with the keyhole saw, and use an apple corer to remove the insides at that end. Carve features; replace the top for display, if desired.

    Friday, August 23, 2013

    Everything You Ever Wanted to Know About Indian Corn...My Gardener Guy grows!

    I might not be able to tell you everything but I can sure share what I have learned...
    One day while in Salt Lake we stopped into a garden store/nursery, I have driven by it a few times thinking one of these days I need to stop and take a look around. Well after a long winter of lots of snow when the garden stores/nurseries started to begin putting out inventory I got the itch to get out of the house and look around...The nursery we went to was Western Garden Center, they have three locations and the downtown Salt Lake location is about 20 miles from me. There were two things I was looking for seeds and fairy garden stuff. I did not find any trinkets for my soon to be fairy garden even if I did I knew I could not buy them with My Gardner Guy with me. But, I found seeds, he never says no to seeds. That's were I found Smoke Signals Indian corn seed....from Seed savers. They have a fantastic website at Any way My Gardner Guy said yes, and our adventure with growing the Indian corn begun.

     According to the package it saids you can pop it and it is suppose to be delicious. I don't know if it is, I will perhaps try sampling an ear or more later as it finishes drying. I was interested using it for fall decorating the ornamental aspect. I have a few visions of wreaths to centerpieces, the looks of my grandchildren's face as they inspect this pretty colorful corn. The pumpkins are close to harvesting and I have made up a Halloween bag of goodies for each family to enjoy. Following Halloween the dried corns stalks and Indian corn can still decorated theirs homes well into Turkey Day!!!

    I plan on telling the grandcritters...a little history. These colorful ears were named after the native Indians of North America. They'd been cultivating it for years when they introduced it to the Europeans who arrived in the Western Hemisphere in the 15th century. But "Indian corn" isn't exclusive to the North American continent. Experts say that it grew in China, India and South America for centuries. And our ancestors didn't decorate with it -- they ate it.

    From what I have read it's not sweet like sweet corn, and when it's cooked it has a very starchy texture, much like hominy. Hominy is used to make grits...maybe a few of the grandcritters would like this corn because I have some grandcritters who love their grits. Indian corn can be ground to make flour, or the whole kernel can be reserved for popcorn. Ears with larger kernels are used for flour or cornmeal production, while those with small, pointy kernels are perfect for popcorn.

    Now for some tips...  If you're growing Indian corn for ornamental use, be sure to wait until the husks are no longer green to pick them, then let the ears dry for about a week. We laid ours out on the dining room table, rotating them a few times. I pulled most of the husk up and tied them with string. I can remove the string later but I wanted the husked to dry a little more in a straighter position. Once they a dried, you can store them at room temperature for four to six months. Some people like to coat Indian corn with lacquer to give it a shiny appearance while others prefer the plant's natural look. And if you want to have another Indian corn harvest next year, at the end of the season, pick the largest, healthiest seeds from each cob and store them in metal, animal-proof containers. One year I sat some pieces of Indian corn outside hanging from the our scare crow Mr. Ralph. Mr Ralph sits on our front porch near the front store most of October and November. I gave Mr. Ralph a basket of corn to hold and the squirrels had fun with the Indian corn!!!

    Tuesday, August 20, 2013

    I just learned something about zucchinis...

    Today on one of my post I got a comment on a recipe. She, a follower (and friend from the farmville game) refer to a soup she often makes that seem similar to the recipe I posted. But I was confuse about the name of the vegetable she was taking about. So I went to do some searching...I love the internet. Below is what I learned. Cool....I say!!! I am smarter today!!!
    Courgette is the British, and particularly the New Zealand, name for zucchinis. People in the UK may refer to it as marrows. Zucchinis come in many shapes and a few different colors. People are likely most familiar with those that are long green oblongs, resembling a cucumber, but round or yellow ones can be found in many stores. It is perhaps the best known and most popular of the summer squashes.
    Though marrows technically belong in the fruit family, they are almost invariably considered vegetables. They may be steamed, fried, grated into pasta sauce, or blanched and served as part of a vegetable plate. They’re also sliced into stews and soups, and have a mild taste. On a few occasions, courgettes are treated as a dessert and used in zucchini bread.

    My favorite recipe for zucchini is making a relish...I have family and a list of friends who always asked me to bring them a jar...see recipe below....

    You know how my Gardner Guy loves Hamburgers, he loves good Hot Dogs also....when we got married I made him some relish, we had taken a day trip to Brigham City to eat at Maddox's steakhouse and to visit their produce stands. This is where I loaded up on the ingredients to make a batch of relish I knew he would love. Since then he took to the garden and continues to bring me more things to cook!!!

    Zucchini Relish
    12 cups grated zucchini (sometimes  I have added yellow crook neck squash)
    4 cups grated or chopped onion
    3 red peppers finely diced/chopped
    3 green pepper diced/chopped (can use a mixture of colored peppers)
    1 bag of Soybeans or Lima beans (frozen kind)
    5 Tablespoons of kloser salt/pickling salt
    Mix and add enough water to cover all ingredients & let sit in fridge for at least 3 hours or overnight
    Rinse and drain well

    Make the Syrup
    2 1/4 cups vinegar
    1 tsp. dried mustard
    1 tsp. nutmeg
    1 tsp. turmeric
    2 TBS cornstarch (mix in blender with vinegar)
    1/2 tsp. cayenne pepper
    2 TBS celery seed
    6 cups sugar
    Combine syrup mixture with your zucchini mixture and cook for 30 minutes on a medium high heat...fill sterilized jars and seal. I like to then place them in a hot water bath for 20 minutes.
    For my family and friends I made 60 1/2 pints for Christmas 2011 gifts...
    It is that good and worth sharing!!!

    I like to add color

    A lima bean or soybean looks pretty in this relish

    This is a huge recipe so use a very large pot

    Almost done...

    My oh my how pretty!!!

    Monday, August 19, 2013

    Those pretty little tomato's make a wonderful treat!!!

    Fresh Bruschetta with tomatoes and basil recipe...

    This simple appetizer is a breeze to throw together and it's tasty to the pallet...if you really want a treat toast your bread; first rub it with a little olive oil and crushed times I have even melted a nice white cheese on the top.I like to use the tiny cherry, pear or grape tomatoes for this recipe. It's even better looking when you mix colors of yellow orange and red together. A few years ago I attended a evening event were bruschetta was served as an appetizer. I was hooked, soon My Gardner Guy had a sample then it became a summer must have.

    I am always interested in the history and origin of food...Bruschetta (Italian pronunciation: [bru-sket-ta]  is an antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomatogarlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.

    • Bread like french bread
    • 4 cups of seeded cherry, pear or grape tomatoes, minced
    • 3 TBSP of basil, minced
    • 2-4 cloves garlic, minced ( a few extra for rubbing on bread)
    • 1 small/medium purpe ohion
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 2 TBSP Olive oil (a little extra for the bread)
    1. Finely chop half the garlic. Mix tomatoes, basil, chopped garlic, onion, salt and olive oil in a  bowl.
    2. Grill or toast both sides of the bread.
    3. Rub one side of the bread with the halved garlic, drizzle with olive oil, then spoon the tomato mixture on it. Serve immediately.
    I have a canning bruschetta recipe we also enjoy when we can't get the fresh grown treats during the winter months...

    Sunday, August 18, 2013

    Something else besides Zucchini Bread....

    Beside making bread with zucchini try making a creamy soup, sometimes creamy soups made from roasted and puréed vegetables are called bisques. I have learned to make a few different ones with all the vegetables we have at times. Yesterday I decided for our Sunday meal I would use up the few zucchini's we had, serve with fresh bread and bruschetta, corn on the cob and a cucumber salad.

    The one thing about this meal is every thing could be prepared the day before, except for cooking the corn. This allows me to have a lazy Sunday. Knowing that My Gardner Guy has a huge sweet tooth I made a few loaves of banana bread and some unbaked cookies. By Sunday evening I pretty much bet the treats will all be gobbled up!!!


    Zucchini Bisque

    5 cups zucchini
    1 small onion, chopped
    1-2 garlic cloves minced 
    1/2 cube butter
    1 cup chicken broth
    1/2 cup half & half
    salt & white pepper to taste
    1 dash nutmeg

    Simmer everything except the cream until squash & onion are tender. Blend until smooth, add cream.
    Garnish this delicious soup with a little cheese, croutons, bacon, chives, parsley or even cilantro leaves ....

    Those treats I made well there almost gone!!!

    Wednesday, August 7, 2013

    My Gardner Guy's corn...

    Besides growing a lots of produce and many pumpkins My Gardner Guy loves his corn. When he was growing up his family would grow corn and sell it. This family tradition was shared with his Grandparents, his Parents,  a few Uncles and one Aunt. It was indeed a family affair. Every year around the 24 of July he would stand on the side of the road known as 200 east near Glovers Lane under a make shift  vegetable stand which in his words was just a tarp put up for shade. This would go on for about 3-4 weeks the selling price ranged  between .60 cents to $1.00 a dozen. His favorite corn seed to plant is serendipity!!!

    Coming from Las Vegas most of my corn was bought in the store...I stilled loved it and enjoyed having corn on the dinner table during the corn season. I have since gain a appreciation for fresh corn from the garden to the table. We can enjoy a lot more of it...breakfast, lunch and dinner...LOL. This year we have given quite a few neighbors some corn to enjoy...

    Corn Aug. 2013
    1st pickings
    Looks like we have corn on the menu for a few weeks...

    French Macaron's....they look to good to eat...

    A love affair with a French Macaron...    Just the sight of these brightly colored, beautiful light treats is enough to make your mo...