Lovella’s Walking Club Tally ~ Oh the Steps I Stepped!

My new Bloggy Walking Buddy Willow and I walked everyday this week. After our regular walk on Friday afternoon Dear and I had Willow and her husband over for dinner. When I took my pedometer off for bed it registered 14,176 steps. I had a busy Friday before our afternoon walk and the steps just added up. My average steps for the week were 12,089!

Here are some dinner photos and our Saturday Beach walk collage…


We had a nice evening. It’s always fun to find out all the things you have in common with people you’ve just met.

Willow and her husband. Willow is enjoying one of Dear’s famous Kensington Dreams. Here’s the recipe for you, Willow. In a shaker over ice cubes, combine juice of half a lemon, 1 oz. Brandy, 1 oz. Amaretto, 2 oz. Creme de Cassis, shake and strain into water goblet then add 4oz. of Champagne. Don’t drive after you drink one. ūüôā


Our beach walk on Saturday morning. A misty moisty morning. We saw some new wonders today. Because of the high rough surf this week there were lots of piles of driftwood and boulders thrown up onto our path. There was a lot of seaweed washed up, too. We even got down onto the sand this Saturday to explore.


The birds above are Marbled godwits. They use their beaks to probe the sand. They migrate to California and Mexico in flocks in Autumn from Canada.

Have a wonderful Saturday everyone and keep on walking and enjoying God’s wonders.

Photobucket is holding all my photos from 2007-2015 hostage. I’m working on updating my blog posts very slowly.

Nadia’s Kulich ~ Russian Easter Bread

Happy March everyone and because Easter is just 22 days from today I wanted to post the recipe I¬†promised for my mother’s Russian Easter Bread, Kulich. The big question is…will¬†ellen b. finally attempt making it this year???¬†We’re off for¬†our beach walk and had a very busy day yesterday so I hope to get around to blogs later and a post about my Friday.

I promised my mom’s recipe for Kulich. Now what you need to know about my mom and recipes is that she ends up tweaking them from year to year so this recipe is the last written down recipe for her Kulich from 2001.


16 egg yolks
4 eggs
5 C. sugar
1 quart whipping cream
1 quart half and half
1 T. salt
5 cubes butter ( 2-1/2 cups )
1/2 C. oil
1 shot apricot brandy
6 teaspoons powdered vanilla
Zest of 2 lemons
8 pkgs rapid rise yeast
1 T. sugar
1 Cup water and 1 Cup milk
About 10 lbs of flour

Of course most of you will need to cut this recipe in half or quarters cuz this is enough for an army (my extended family)

Add yeast to the cup of water and cup of milk. Make sure the liquids are lukewarm. Let this mixture dissolve and sit. In the meantime beat the eggs, only use a stainless steel bowl. (because mom says it will work better that way). Now add the 1 T. of sugar into the yeast mixture and stir to dissolve.

Cream the butter and sugar. Add the eggs to the butter and sugar mixture and mix to combine. Mix the half and half with the whipping cream and heat until lukewarm. Add the half and half mixture to the eggs. Mix in the vanilla and brandy. Add the yeast mixture and the salt and beat with a mixer. Continue beating and add the lemon zest. Continue beating and add the flour about a cup at a time. Once you cannot beat the dough any longer, put the dough on a floured surface and start incorporating the flour by kneading the dough. The dough should be kneaded very well approximately 10 minutes. You should knead the dough until you can cut it with a knife and it is smooth without any holes. Place the dough in a stainless steel bowl. Take some oil and pour a little on the dough and spread it all over the dough. Make sure to turn the dough so it is coated evenly. Cover with plastic wrap right on the dough and a dish towel on top of that. Place in a warm place away from drafts to rise. (My sister usually puts it into the oven that has been warmed slightly.

It is now time to prepare the coffee cans (1 lb. and 2 lb. cans are the best) Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.


Use a empty and clean coffee can like the one above. Take the label off. You’ll need to use a can opener to cut the lip off the can. I hope these pictures will make the process easier to understand.

Cut sheets of wax paper long enough to line the sides of the can and tall enough to be 2″ above the rim of the can. Use crisco to seal the ends of the paper.

Here’s a can with the bottom and sides lined with the wax paper.

When the dough has doubled in size, punch it down and turn it over. Let it rise a second time until it doubles in size. Punch it down again. You will take a portion of dough about 1/3 the size of the can. Knead it and form it into a smooth ball that you can easily drop into the can. Let the dough rise again inside the can until it is at least double in size. Bake in a 350 degree oven until golden brown on top. Let them cool slightly in the cans. Remove them from the cans and then cool completely on their sides. Cover them with a towel and turn them several times so they keep their shape.


To go with this bread my mom always makes a wonderful sweet cheese topping that is formed in a mold in different shapes. For my mom’s Sernaya Paska (cheese spread) recipe click here.

Photo Hunters ~ Delicious!

Delicious or as we like to say with a Russian accent Duhliscious!


This is the delicious baked treat we had over Christmas and New Years. I will be posting the recipe in the future for my Russian friends who don’t have this recipe (Roolyet) handed down to them.

For more Photo Hunters go see TnChick!

Christmas Tour of Homes ~ 2007

 Boo Mama is hosting a Bloggy tour of Christmas homes. Come join the fun.

Christmas Tour of Homes

Please do come in and enjoy my home at this beautiful Christmas time. Jesus has prepared the way for us to love and enjoy this season. There would not be a Christmas worth celebrating without Him!


The wreath welcomes you at the front door. Please do come in and make yourself at home.

I’ve been busy preparing for your visit.

From a Christmas past on to Christmas present…

The stockings are hung by the chimney with care…

and lighted¬†garland is placed here and there…


Some Christmas decorations handed down from years gone by…

Now here’s a Caramel Pecan¬†treat before we go any further. If you enjoy them you can find the recipe here.


Now to some tables set for my friends. First red and green on cream.


or how about gold with green?


Here’s¬†the fun Christmas breakfast table set for the family with placecards and placemats from long, long ago.



I hope you enjoyed the tour of my home. It would be so¬†much fun to see you¬†in person and¬†share a cup of coffee, cocoa, eggnog or tea to go with the Caramel pecan cookies. We could sit by the fire and enjoy the lights on the tree. Blessings on your day touring other homes. Click here to continue your tour from Boo Mama’s.

Photobucket has blacked out all my photos I was storing on their site and they are holding them hostage. I am working on updating my more than 4000 posts.

Caramel Pecan Cookies

Caramel Pecan Cookies


Ingredients for Basic Butter Cookies, recipe follows
Caramel pecan topping:
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped (I bought pecans that were already chopped and roasted at Trader Joe’s)

To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)

Basic Butter Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined


To make topping while crust cools: Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.


Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.



Ooey Gooey Good!! Enjoy…

For more Recipe Round-up goodies head over to Semicolon blog.

For more Giving Thanks posts about all things Thanksgiving head over to There’s No Place Like Home.

I’m sharing the love, there are more recipes at Karla’s too.


Peanut Butter Rice Krispie Bars with Chocolate/Butterscotch Topping

To make these wonderful bars you will need 1 cup sugar, 1 cup Karo Light Corn Syrup, 1 cup Creamy Peanut Butter, 6 cups Rice Krispies, 1 cup Butterscotch Chips and a cup of Semi-Sweet Chocolate Chips. Bring 1 cup sugar and 1 cup karo light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix till smooth.

Add 6 cups Rice Krispies and mix till all the krispies are coated well.

Put this mixture into a well greased 9×12 pan and press down evenly into the pan. Empty both cups of chips into a microwaveable bowl and microwave at 3-30second intervals, mixing well after each 30 seconds. Mix together till smooth. (You can use the double boiler method to melt your chips if you prefer). Pour entire mixture on top of the pressed down Rice Krispies and spread to cover.

Give it some time to cool and set then cut and serve. Enjoy!

Baba and Deda’s with the Girls and Jack

Deda and Baba

Niece Michelle, Daughter Katie, and SIL Kelly

We had a family “girls night out”¬†gathering at my parent’s apartment¬†since Katie is here for a short visit. As usual my mother went “over the top” in preparing a wonderful meal for all of us. We were doubly blessed this time because my SIL’s Kelly and Letty were able to make it.

Sister Vera, SIL Letty, and Sister Kathy


We had Apricot Chicken, a Honeydew Spinach Salad with a wonderful mint dressing, a mixed veggie basmati rice, not to mention appetizers. Now for that fabulous cake pictured above, yummy Pistachio Cream Angel Food Cake.


The sisters enjoying a laugh. What a blessing to have loving, joyful sisters with peace between us.

Vera, Lana, Kathy and Ellen

Nana Kathy with grandson Jack. “It’s a high mountain goat.” My nieces Debbee and Melissa were there but didn’t get into a photo shoot.

My photos are being held hostage at the Photobucket site as of July 2017.

Seattle Continued ~ Whidbey Island

Photobucket is holding all the photos of mine from this post hostage as of July 2017.

Monday Dear, my brother Leonard, his wife Mandy, and I took a ferry to Whidbey Island.

The car and passenger ferry is a short 20 minute ride from Mukilteo to Clinton on the South end of Whidbey Island.

Heading for the dock at Clinton.

We drove about 10 minutes to the great little town of Langley. Our first stop was Garibyan Brothers Cafe for a Lamb Kebab Sandwich, a ground Leg of Lamb Burger, Hummus platter and Stuffed Grape Leaves. We had the Russian Raspberry Creme for dessert.

Leonard and Mandy in the restaurant.

Views of Camano Island and Saratoga Passage.

This is the main street in this town with restaurants, antique shops, general stores, bakeries, and art shops, to name a few.

We drove north to Greenbank Farm and took a walk in their fields to get to these glorious views.

The day was so mild we could stand on the ferry outdoor deck on our way home.

The Puget Sound with the Cascade Mountains in the background.

Is Watermelon a Solid Food?



Watermelon might be art but it is not a solid food. Watermelon is considered a liquid and the FDA agrees.

So if you know someone who is on a liquid diet, that diet¬†can include watermelon. Interesting trivia that Dear learned at work today…

As with everything check with your doctor before you drastically change your diet. ūüôā

June Recipe Round-Up ~ Desserts ~ Praline Brie

 Praline Brie ~ serves six

1 – 8 inch wheel of brie cheese
2 – tablespoons butter
4 – tablespoons brown sugar
1 – cup pecans, chopped (walnuts would work well also)

fresh fruit

Preheat oven to 275 degrees.

Place brie on a baking sheet. Bake until soft, 15 to 20 minutes. Melt butter in a small saucepan. Add brown sugar and stir until dissolved. Stir in pecans. Place brie on a serving tray and pour pecan mixture over, letting it dribble over sides. Serve surrounded by crackers and fresh fruit such as sliced apples and pears, strawberries and grapes.

This recipe comes from one of my favorite cookbooks, Simply Classic ~ The Junior League of Seattle. I have had success with every recipe I’ve attempted¬†from this book.