This was another flower I saw on one of my walks last week. I think it’s a variety of hibiscus. After I uploaded these photos I noticed that little ant in the top photo. :0)
For more Flowers from around the world visit Today’s Flowers.
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
2 Corinthians 1:3,4 ~ Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves have received from God.
Our thoughts and prayers are with the Westmont Community, the faculty who lost their homes, the kids whose dorm rooms were destroyed and the whole Montecito Community who have suffered loss in the Tea Fire. Praying that the God of all comfort will comfort you.
Thanks to everyone who left comments and prayed and are praying…
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
These were taken last night on our way to and home from a local restaurant we frequent….
These were taken at Dawn this morning. The moon shots looking west, the sunrise shots looking East.
For more Sky Watch visit the Skywatch Blog.
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
This recipe comes from one of my favorite cook books, Simply Classic – The Junior League of Seattle. Every recipe I’ve tried from this book is a success and is tasty.
Ingredients:
1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tsp. ground cumin
1-1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne
8 cups chicken stock
1 – 12 oz. beer
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped
* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
*Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chilies, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Serves twelve to fourteen…
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
For more Word Filled Wednesday visit Amydeanne.
I found this great recipe in the Thanksgiving Special bon appetit November 2008. Bon appetit describes this dessert as a cross between a trifle and tiramisu. You should make the trifle at least one day ahead, 2 days preferably to let the flavors meld or as I say “moosh”.
The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and the whole trifle once the praline is successfully completed is very easy to do.
Praline
Nonstick vegetable oil spray
1 cup packed golden brown sugar
1/2 cup sugar
1/3 cup half and half
1-1/2 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2/3 cups pecan halves (about 6 oz.) (I used pecan pieces because that’s what I had)
Mascarpone Cream
2 cups chilled heavy whipping cream
1 8 oz. container chilled mascarpone cheese (I found this at Trader Joe’s)
1/4 cup sugar
1 teaspoon vanilla extract
Filling
1 – 15 oz. can pure pumpkin
1/2 cup packed golden brown sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg (I used already ground)
1/4 tsp. ground allspice
1/4 tsp. salt
1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
4-1/2 tablespoons of dark rum, divided
Praline/ Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat ot medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4 inch pieces.
Mascarpone Cream/ Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
Filling/ Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of lady fingers. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. Spread remaining mascarpone cream on top. Cover and chill overnight. DO AHEAD. Can be made 2 days ahead.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)
My guests really enjoyed this trifle and I will make it again!
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
For more Wordless Wednesday click here.
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
Quiet Places in my world are important for me to experience. It gives me a sense of awe and helps me to worship the God of the universe who made everything that’s good for us to enjoy. Hope you find some Quiet this week.
For more ABC Posts visit the ABC Blog.
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
I copied this recipe from the Mennonite Girls Can Cook blog. Anneliese posted it with her recipe and instructions that you can find by clicking here.
This was not difficult to make and it is so pretty on a cake plate on the table. I loved the different layers of crust, cream cheese, apples and nuts. Yummy…
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
This Vase was a gift to my husband when the company he worked for was purchased by another company and it ceased to be. It was a great company to work for and it was a “Blue” day for sure when this company was no more. It’s a Kosta Boda, designed by Anna Ehrner. It’s from her Atoll collection. Atolls are circular coral islands embracing lagoons in tropical seas. By candlelight, Anna Ehrner’s crystal look like shimmering little atolls. Atoll is a uniquely designed piece of traditional Swedish glass handicraft from the Smaland province.
I bought this little creamer last week at Goodwill for $2.95. I love blue and white on dishes and creamers are a weakness of mine. I especially enjoy these old time scenes on blue and white dishes.
For more Blue Monday visit Smiling Sally. Have a wonderful week everyone.
Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!
The Happy Wonderer ~ ellen b. 