In Our Little Corner of the World…

…this happened!

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We honored our newest military officers…


…and we honored those who served before them.


We celebrated our nation’s freedom…


…as Blue Angels thundered right over our house!


We gave thanks for all of God’s bounty and blessings…

…and then this happened! It can happen in your house as well…

The Best Ever Shortcake

Ingredients

2/3 cup sugar

1/4 cup shortening ( I have used butter as well but shortening seems to give the cake a bit more bounce)

1 egg

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 cup milk

1. Preheat oven to 350 degrees

2.Grease and set aside a shortcake pan (or large muffin pan)

3.Measure  flour, salt, and baking powder into a small bowl and set aside.

4.Cream sugar, shortening, egg and vanilla. I use my kitchen aide
5. Add dry ingredients to creamed mixture and mix slowly.

6. Add milk slowly to batter. Combine until just smooth.

7. Spoon into greased pan and bake for 20-25 minutes

8. Cool and remove from pan.

9.Smother cake with fresh strawberries and real whipped cream…you made the effort with the cake, you might as well do the cream right!

10.Enjoy Enjoy Enjoy!

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Friday Favorites #374

It is that time again!  Spring days turn over to sweet summer-time….Guess what treat we are enjoying!

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Ode to a Strawberry 

By Beth Sycamore


Plump Strawberries.

Ripe Strawberries.

Bright red heart-shaped Strawberries.


Hiding under leafy greens.

Pluck the berry.

In the summer sun.


Pinch the stem.

Have some fun.

Twist the stem.


Almost done.

Put the berry in a cup.

Better yet, just eat it up!


(Or  even better…make ice cream!)

Show and share. Inspire me Monday. The scoop. Inspire me Tuesday. Make it pretty. Art of homemaking. Made by you. Metamorphosis You are the star. Tuesday with a twist let’s talk vintage. Wonderful Wednesday. Share it. Brag about it. Wow us. Talk of the town. Moonlight and Mason jars. Share your cup  welcome home      Share your style. Home and garden. Thursday Favorites. Waste not. Coffee and conversations. Vintage charm. Friday features.  Home sweet home. Feather nest. Friendship Friday. Funtastic Friday. Grace at home. Morning cup of joe. Home matters. Sweet inspiration. Vintage chic.  Best of the weekend.  Create bake grow. Snickerdoodle    Share it one more time. Create with joy.  Silver pennies. DI&DI. Amaze me Monday. Inspiration Monday. Proverbs 31.

Friday Favorites #373

Oh Summer how I missed you….IMG_0987Ready for a little red, white and Blue? How about this darling door wreath!  photo Friday Favorites Banner 2.jpg

Please support and follow our lovely blog party hostesses:

Jerri at Simply Sweet HomeTwitter | FB | G+ | Pin | Inst

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Maisy at Becoming AliceFB | G+ | Pin

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Lisa at Condo BluesTwitter | FB | G+ | Pin | Inst

Amy at A Day of Small ThingsPin

Penny at Penny’s PassionTwitter | FB | G+ | Pin | Inst

Kelly at Under a Texas SkyTwitter | FB | G+ | Pin | Inst | BL

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The Perfection of a Rhubarb Pie

There they were, in the produce section of a small local grocery…a forgotten love…Rhubarb.  That sweet and tangy combination that tastes just like Spring. Quickly I placed them in my cart and hurried home with thoughts of a delicious pie in my head…until busy weekend plans seemed to get in the way. Never fear! No time for a traditional pie crust…grab some nilla wafers, sugar and butter and you have the perfect base for that lovely Rhubarb.

Easy Peasy Nilla Wafer crust

60 wafers

1/3 cup of melted butter

1/4 cup sugar

1. Crush wafers in food processor (or if you want to rid yourself of some stress, roll them into bits with a ziplock bag and rolling pin.

2. Add melted butter and sugar to crumbs and mix until moistened.

3. Press into pie plate. I use a metal measuring cup to evenly compress onto bottoms and sides of plate.

4. Bake 10 minutes at 350 degrees until edges are brown.  Cool completely before filling.


On to the Main Event!

The Filling ingredients

1. 1 1/2 to 2 pounds of fresh rhubarb, cut into 1/2 inch pieces. *Here is a hint…wash, chop and freeze your rhubarb for at least a day before baking to release excess juice. Thaw in a strainer before use, but do not squeeze*

2. 3/4 cup packed brown sugar

3. 1/2 cup granulated sugar

4. 1/4 teaspoon each of the following spice: allspice, cardamom, and ginger

5. 1/2 teaspoon salt

6. 3-4 tablespoons of ground arrowroot or corn starch

7. 1 tablespoon lemon juice

8. 1 large egg

9. Dash of bitters (totally optional)


The Steps

1. Preheat oven to 375 degrees

2. Combine rhubarb, sugars, spices, salt, and arrowroot powder, mix thoroughly

3. Add lemon juice, egg and and bitters, stir together.

4. Pour into prepared pie shell

5. Place pie on rimmed baking sheet, place in oven on lowest rack.

6. Bake 30-35 minutes. Remove and cool 2-3 hours

7. Cut and serve…enjoy!


I am absolutely delighted to celebrate my 3rd Mother’s Day with the fair Princess. I will always remember the exact minute she  and I met!


She has a better reaction to me now…

Show and Share. Inspire me Monday. Tuesday at our house. The scoop.              Inspire me Tuesday  Make it pretty. Art of homemaking. Made by you. Metamorphosis God’s growing garden. . Tuesday with a twist   Let’s talk vintage. Wonderful Wednesday. Share it. Brag about it. Wow us. Talk of the town. Moonlight and Mason jars. Share your cup share your style home and garden. Welcome home. Thursday Favorites. Waste not. Coffee and conversation. Friday features.               Home sweet home. Feather nest. Friendship Friday. Grace at home. Funtastic Friday. Morning cup of joe. Home matters. Sweet inspiration. Vintage chic. Best of the weekend. Sunday at home. Share it one more time. Snickerdoodle Simple Saturday. Silver pennies. Create with joy. Inspiration Monday. DI&DI. Monday social.        Amaze me. Proverbs 31. Smell good Sunday.  Make bake create