A Year From Oak Cottage

Today . . .

2009-11-25T05:40:00.004Z

My thanks comes easily when all is going well, and the sun is shining down upon my world and all those that I love . . . when joy is easy to hold and to touch, and right within my grasp . . .

Yes, it is easy to be thankful when all is right . . . but wait . . . today I wish to reflect upon those times and the thanks which is not so easy to express . . . which does not come easily . . . for the things and times that put my thankful tongue on hold . . .

Today let me remember to give thanks not only for the sunlight, but for those darker hours, and the rain which falls in my life from time to time . . . the things that teach me fortitude.

Let me profess today a grateful heart, not merely for all the things that I do, and do well . . . but for my many failures that have taught me humility.

Let me express my gratitude for all the things that create inner turmoil, but which once resolved help to bring me serenity . . . and for my fears which have a wonderful way of building hope.

Let me breathe in appreciation for all those things that I see that tug on my heart strings and that teach me to be thoughtful . . . and for the wrongs that teach me to be fair, and for each violated trust that leaves loyalty in it's wake and as the core of it's lesson . . .

And today . . . let me not forget to whisper a thanks for these . . . contempt that teaches pity, the tear that continues to teach me joy, the pain that teaches me mercy and the loneliness that helps to teach me love . . .

As I reflect upon these things, may I be truly grateful and may my thanks come like a cup that runneth over, and over.

Today.

I thought I would give you a few Thanksgiving recipes this morning that you might find will come in handy for your celebrations tomorrow. First will be my turkey recipe, which I will be cooking tomorrow at work, and then a tasty side dish, which I know you will love.

*Herb Roasted Turkey*
Serves 12 to 14
Printable Recipe

This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.

14 pound turkey
(I like to use a free range bird, myself)
1 TBS salt
1 tsp pepper
18 sprigs of fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 TBS peppercorns
1/2 cup butter, melted
1 tsp minced fresh sage
1 tsp minced fresh thyme
1 tsp finely chopped chives

Pre-heat the oven to 160*C/325*F. Get out a large roaster. Remove any giblets etc. from your turkey and rinse it well. Pat it dry with some paper towelling.

Rub the surface of your turkey with salt and pepper and sprinkle inside the cavity with some salt and pepper as well. Place 12 sprigs of thyme in the cavity. Place the onions, celery, carrots, bay leaves, peppercorns and the remaining thyme sprigs in the bottom of the roasting pan. Place the turkey, breast side up, on top of the vegetables. Drizzle the butter all over the turkey and then, sprinkle with the minced herbs. Cover loosely with foil. Bake for 2 1/2 hours. Remove the foil and bake for 1 1/2 to 2 hours longer, basting every 20 minutes. The turkey is done when the juices run clear when you prick the turkey with a fork, and when the drumsticks are loose when lightly twisted. Remove from the oven to a heated platter and lightly cover with foil. Allow to stand for 20 minutes before carving.

For gravy, skim off any fat from the pan drippings. Add a couple of cups of stock to the pan and vegetables and bring to the boil to deglaze and loosen up any tasty bits from the bottom. Strain this into a saucepan. Put some cold water into a jar along with a few TBS of flour. Shake it really well and then strain it into the saucepan, whisking it in very carefully. Bring to a simmer over moderate heat, whisking the whole time and cook until bubbling and thick. Taste and adjust seasoning as necessary. Place in a gravy boat for serving at the table.

Serve the turkey sliced and pass the gravy boat around!

*Cheddar Cauliflower and Carrot Gratin*
Serves 6 to 8 as a side dish, or 4 as a main course
Printable Recipe

This is a tasty vegetable gratin, just perfect as a side dish for those holiday meals that are looming. Served on it's own with a side salad it also makes quite a delicious lunch or light supper! Take note of my variations at the end!

1 cauliflower, trimmed and broken into florets
3 large carrots, peeled and cut into 1/4 inch slices
For the Sauce:
1/4 cup butter
3 TBS flour
1 1/4 cups milk
1/2 tsp salt
pinch each of freshly ground black pepper and nutmeg
2 ounces strong cheddar cheese grated
Gratin Topping:
2 ounces strong cheddar cheese grated
1/2 cup bread crumbs
1/4 cup butter, melted

Butter an 8 cup gratin dish and set aside.

Bring a saucepan of slightly salted water to the boil. Add the cauliflower and cook only until crispy tender. Scoop out with a slotted spoon, and place them into the gratin dish. (Don't get rid of the water!!) Add the carrots to the same water and cook them until crispy tender. Scoop them out with the slotted spoon and scatter them over top of the cauliflower.

Measure and reserve 1/2 cup of the cooking liquid.

Melt the butter for the sauce in a saucepan. Whisk in the flour and cook for several minutes. Whisk in the reserved cooking liquid and the milk. Cook, stirring constantly, until the mixture is smooth and thickens and bubbles. Season with the salt, pepper and nutmeg. Blend in the cheese, stirring until it melts. Taste and adjust the seasoning as necessary. Pour this over the vegetables in the gratin dish.

Pre-heat the oven to 190*C/375*F.

Mix together the melted butter, bread crumbs and cheese. Sprinkle this evenly over top of the casserole. Bake for 20 to 25 minutes. Pop under the grill for another 2 to 3 minutes to crisp up the topping. Serve immediately.

Variations: You can substitute any combination of vegetables for the ones suggested. Some tasty convinations are Brussels sprous and broccoli, Parsnips, celery and onions, Potatoes and rutabaga, sweet potatoes and regular potatoes, parsnips and carrots, jerusalem artichokes and potatoes, butternut squash and sweet potatoes. Cook a total of about 2 1/2 pound of vegetables and proceed as per recipe.

I'm doing Mince Pies over on The English Kitchen today!

Oh, and if you have not entered my Christmas Giveway yet, make sure you pop over HERE to do so! The more the merrier! The winner could be YOU!!

Pssstt!!! Breaking News!!! Donny Osmond has won Dancing with the Stars 2009!! Yayy!!!

Short but sweet . . . hopefully!

2009-11-24T06:01:00.004Z

"Train your minds and your hands that you may be equipped to serve well in the society of which you are a part. Cultivate the art of being kind, of being thoughtful, of being helpful. Refine within you the quality of mercy which comes as part of the divine attributes you have inherited."
~Gordon B Hinckley

I just love these words by our late Church President. They help to remind me of why I am here. We are not here on the earth by accident. We are here to learn and to grow and to become more like our Heavenly Father. What better way can we do this by serving others and doing what little we can to help to make the world a better place. I truly believe that in doing so, we become a better people, that in the simple act of giving our life away . . . we begin to truly live it, that service to others gives our lives purpose and meaning . . . and joy.

Not a lot of words to share this morning, but I hope that they have struck a chord somewhere with someone, as they have with me. I slept in, which is very rare and so I don't have a lot of time to spend, so this morning, my words are short but hopefully sweet!

This is a recipe that I had posted a while back on my old journal on AOL. This is one of my sister's favourite recipes of mine. I have not made it in a while, but I think I shall have to dust off my cake tin and bake one today. Everytime I bake one, I think of my friend Leona, from whom I got the recipe years ago. What a dear friend she was and still is. We have shared many good times and recipes with each other throughout the years. It also makes me think of my sister and the wonderful hours we have spent together. Isn't a recipe wonderful when it helps to generate beautiful thoughts of such special people and your times spent together? These dear memories help to make the things you cook taste all the better I think.

*Chocolate Chip Cake*
Makes one 8 inch square cake
Printable Recipe

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips. If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks. The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F. Grease an 8 inch square pan and then line it with parchment paper. Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy. Whisk together the dry ingredients. Add them to the creamed mixture, alternately, beginning and ending with the dry. Carefully fold in the beaten egg whites. Fold in the chocolate chips, along with any flour residue. Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean. Be careful not to overbake it. Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool before icing.

To make the icing, cream the butter until light. Beat in the remaining ingredients, beating until light and fluffy. Spread on top of the cooled cake.

I've got a delicious French Onion Soup on offer over on The English Kitchen this morning.

PS - just as an offside, Laurie from Sault Ste Marie asked yesterday why I was cooking a Thanksgiving dinner at work as people in the UK don't traditionally celebrate Thanksgiving. You are correct Laurie, Thanksgiving is not a British celebration, but because I work for an American family over here, I get to celebrate it with them, or errr . . . cook it for them at any rate! (One of the parts of my job that I really enjoy I hasten to add!!!)

The Simple Woman's Day Book . . .

2009-11-23T05:31:00.002Z

FOR TODAY, November 23rd, 2009 ...

Outside My Window...
It is dark and very, very windy. It's also raining. It looked on the weather forecast last evening like we have strong winds and rain with us for another week. Cumbria has been devastated by all the wind and the rain of the past week. It's so very heartbreaking to see the places that I have visited and loved so much on the news . . . my heart and prayers go out to the people there. They are telling people not to travel there and for the people there to stay indoors. It's all so very sad.

I am thinking...
About the lovely Primary Presentation we had in Sacrament meeting yesterday at church. For those of you who don't know, Primary is the name we give to our children's Sunday School Organization. Once a year all the children and their leaders put on a special presentation after the Sacrament has been passed in our Sunday family meeting. It's always so wonderful to watch. The children share all the songs that they have learned throughout the year, special talks and activities that have to do with whatever the theme has been for the past year. This year's theme was My Eternal Family. For this past year the children have been taught their role in Eternal Families and how they can strengthen the families they have now and how they can prepare to be faithful fathers and mothers in the future. It was lovely, absolutely lovely. We only have a small group of children in our Primary, as we are only a small congregation. There are only six or seven children, but they did a fabulous job and none of the adult workers did anything at all except supervise the presentation. Everything was presented by the children. All the talks, all the songs . . . everything. I was most impressed. It was the best Presentation I have ever seen.

I am thankful for...
My church and all of it's teachings, especially those about families. Sometimes I feel really bad, because I do not have an eternal family . . . well, Todd and I are joined together eternally, but none of my children are sealed to us forever . . . and as a mom that does make me sad. We have been able to have two of his sons sealed to us eternally, so that's pretty special. I feel a bit sad when I see all the other families together and I think about the family I had . . . the family I have . . . and how split up it is, and how they don't really look up to me as their mother. I have one child only that really cares about me in that way . . . the rest can't be bothered. I sit there and think to myself, I must have been a really horrible mother that none of them really have anything much to do with me. I tried to be the best mom possible for them. I chose to stay home with them so that they would always know where I was and so that I could always be there for them. I loved, and love them totally and unconditionally. They were my whole life. It is funny how you can be really good at something for like ever . . . and then make one mistake, or slip up once . . . and that is what you will be remembered for . . . and judged for. It's so sad.

From the kitchen...
There's cookies and leftover pumpkin crunch. I'm not sure how much I'll be cooking around here this week, with a full load of people up at the big house for this Thanksgiving holiday and all. I shall be very busy at work . . . things will be a bit full on crazy!!!

I am wearing...
Pink jammies and my blue slippers. I think pink is one of my favourite colours, as I seem to have a lot of things that are pink and know what??? Purple is slowly slipping into my wardrobe as well. It reminds me of that poem about wearing purple when you get old! Yikes!! Am I getting old???

I am creating...
I was busy sewing Gingerbread Man Ploppers yesterday afternoon. I have them all sewn together and just have to put the finishing touches on them now. I made several snowmen as well. They are really cute when they are finished. You fill the bottoms of their feet with rice so that they just kind of plop into place. Cute, Cute, Cute!!! I can't wait to finish them so that I can show you!

I am going...
I have a very busy few week ahead! There will be lots of people staying up at the Big House this week for the holiday. All the family will be there, plus friends. I am not sure of total numbers yet, but I know it will be a lot for the actual dinner itself on Thursday. I have a ton of food to cook just for that day alone . . . I can't tell you exactly what I will be cooking as they wouldn't like me to do that, but there will be three appetizers, one first course, a main (turkey of course) along with 7 side dishes, and three desserts. I shall have my hands full!! My very first Thanksgiving up there I burnt the turkey. I know!!! What am I like!!! Todd had to hurry down to the local shops and try to find two turkey's to replace it at the last minute! Fortunately he was able to. Dinner was a little late that year to say the least!

I am reading...

The Chosen One by Carol Lynch Williams.

Thirteen-year-old Kyra has grown up in an isolated polygamous community without questioning her father’s three wives and her twenty brothers and sisters. Or at least without questioning them much—if you don’t count her secret visits to the Mobile Library on Wheels to read forbidden books, or her meetings with the boy she hopes to choose for herself instead of having a man chosen for her. But when the Prophet decrees that Kyra must marry her 60-year-old uncle—who already has six wives—Kyra must make a desperate choice in the face of violence and her own fears of losing her family.

I am totally fascinated by polygamist communities. (I know that must seem wierd because I am a Latter Day Saint and we really are adamant in proclaiming to the World that we do NOT practice Polygamy at all. I know that there are a lot of people out there that believe that we do and it is a hard fact from our past that we all work very hard to live down. Lots of people out there think that we still do and I have heard many jokes from people that purpote this same idea. It's just not true folks. Mormons do not have multiple wives and the church does not condone or tolerate that at all. Polygamists are not Mormons!) I still find it fascinating even though I would never accept living like that, and I feel sorry for the women and children that do have to live like that. I say have to . . . because I don't think they have been given the choice not to, and I don't think they really know that there is another way, and that their lives are guided by fear, ignorance and deceit. I also find the Amish very fascinating as well, but in a completely different way.

I am hoping...
That I make it through the coming week with all my faculties! haha

I am hearing...
I am hearing nothing but the ticking of the clock, the humming of the refrigerator, the clicking of my keys and Jess's gentle snores from over in the corner. It is so very quiet in here. Outisde the wind is raging but in here there is peace. There is a great peace in the silence, and comfort. I feel all cosy and warm and safe.

Around the house...
I have one more package to post for Christmas, to my mom and a few for some good friends, and then I have all my cards to do. I don't think I'll be getting much done in that way this week, but at least I have a plan!!

One of my favorite things...
Is reading all of your lovely comments. They really do mean the world to me and I read each and every one. Sometimes one or another of you will ask a question. I try to e-mail the person back if I can, and if I can't I leave a comment myself. Just so you know. If you have asked me a question and haven't had an answer, go back and read the comment thread. Oftimes you will find my answer there!

A Few Plans For The Rest Of The Week...
I don't even want to think about it!!!

Here is picture thought I am sharing...

I know alot of you are familiar with the famous Norman Rockwell painting of Thanksgiving with the whole family sitting around the table in great anticipation of eating the turkey that the family patriarch is just placing down in front of them. It is my favourite one of all. I found this one though and thought it rather humorous and perhaps one that we don't get to see all that often, so I thought I would share it with you today. I love the art of Norman Rockwell. What a great talent he was!!

And there you have it, my Simple Woman's Day Book for today. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)

We've been eating a lot of soup and comfort foods lately. Probably because of the cooler temperatures and the nasty weather. This is a delicious soup I recently made that went down a real treat!! I do love soups made with pulses. They are quite filling and nutritious, and in this case, quite delicious!!!

*Leek and Bean Soup*
Serves 4
Printable Recipe

This soup is a complete meal in a bowl. It's really rich and flavourful with leeks and potatoes, and the addition of beans and toasty little cheese croutons floating on top. Lip smacking good and very quick to get on the table as well!!!

1 TBS olive oil
2 cloves of garlic, peeled and crushed
2 large leeks, washed, trimmed and chopped
2 medium to large potatoes, peeled and diced into a small dice
3 cups vegetable stock
4 TBS of finely chopped fresh flat leaf parsley
410g tin of borlotti beans, drained and rinsed
1 small french baguette, sliced into 8 slices
3 ounces sharp cheddar cheese, grated

Heat the olive oil in a large saucepan. Once it is hot, add the garlic and the leeks and cook them over medium heat for 4 to 5 minutes, stirring often, until they are soft but not coloured.

Add the potato and the vegetable stock. Stir, then bring to the boil. Reduce the heat and simmer, covered, for 20 minutes, until the vegetables are quite tender. Remove from the heat and puree with a stick blender, or in the electric blender or food processor. (Use care and only puree a small quantity at a time if you are using either of these. The heat of the soup can make the lid blow off. I always put a tea towel over top if I am using the blender or food processor)

Return to the pan (if using the blender or processor) and add the beans, along with half the parsley. Gently allow to hear through.

In the meantime, set the grill to high. Place the slices of bread onto a grill rack and toast them on both sides. Remove from the oven and place them on a baking tray. Sprinkle each slice on one side with the cheese, using only about a TBS of the cheese on each. Place back under the grill, and grill until the cheese is just melted. Stir the rest of the cheddar into the hot soup, stirring it until it is melted.

Ladle the soup into four heated bowls and float two cheesey croutons on top of each. Sprinkle with the remaining parsley to serve. Delicious!

I'm baking cookies over on The English Kitchen today! Tasty Florentine Biscuits! Yummo!!

Maries Sunday Six

2009-11-22T05:26:00.003Z

Welcome to my Sunday Six post. Oh how I love Sundays! It is good to take some time to pause and reflect on all that is good in my life. It would be so easy sometimes to just think about all the irritating and depressing things. I'm only human, and my life is just like anyone elses! I, too, have my boo hoo moments, and days when nothing seems to be going right. It doesn't help to dwell on them though . . . . there is much more joy in accentuating the positive! Life's far too short to wallow in the mire!!!

That is one thing that makes me smile. Being able to find joy in the journey. Life is not easy for most of us at the best of times. Even those that you might think have anything and everything their heart desires or that money can buy, are not necessarily happy and might not have joy. Joy is in the living . . . and in the giving. It's being able to look at each cloud and pick out the silver linings. It's being able to look at the glass as being half full instead of half empty. It's being able to pick yourself up and move forward. It's in being grateful and content. Joy in the journey is not found in the things you might acquire but in the love that finds it's way into your life . . . love of home, love of family, love of friends . . . love of the Lord. Our stay here in this mortal coil is very short in the scheme of eternal things . . . best to dwell on the positive and find joy in the journey, no matter where it takes us, or how many potholes we find along the way!

This past Friday was the annual Children in Need Broadcast on the BBC. Despite a very uncertain year of spiraling costs and the credit crunch, we here, in the UK, dug into our pockets for this most worthwhile charity to the tune of over Twenty Million pounds!! One thing that I have discovered about the people over here in my nine years of living here is that they may have stiff upper lips, but they have big hearts and deep pockets! Time and time again, no matter what, when someone is in need the wonderful people in the British Isles dig deep, especially when it comes to helping children. That really makes me smile. I love the broadcast on the television. It's entertaining and inspiring and it's for a very worthwhile cause. It's nice to see celebrity doing good for people and setting positive examples.

The telephone makes me smile. I am really very grateful for this modern blessing. It helps me to stay connected with my family and my friends. I am grateful that I am able to call my mother every couple of weeks and talk to her. I really miss my mom, probably more than any one person in my family. It must have been ever so hard on the pioneers when they left their homes to start lives in a new country all those years ago . . . it took months for a letter to get through to them, and there were no telephones . . . I am so very lucky to have been born in a time where I am able to have contact with my faraway family within seconds. Every Tuesday night my good friend Lura calls me from California and that makes me smile too. Quite often while I am at work, I will be puttering away and a text message will come in from my eldest son, or from my sweet friend Angie, or Pat, or from my Todd. They always make me smile as well! Oh, how good it is to stay connected to the people you love!

Facebook makes me smile. I have hundreds of contacts on there and I just love keeping up with their lives and goings on. I love all the wonderful little messages that get sent my way and I have loved being able to get in touch with old school chums from near and from far. It would be too easy to dwell on all the negative things about these types of social networks . . . I much prefer to dwell on the positive. It's a quick way to just drop a few words to someone you care about to let them know you care about them, that you haven't forgotten them, and that they are in your thoughts! It's like sprinkling little bits of sunshine here and there and having it sprinkled back.

My Jess and my Todd make me smile. No matter how difficult a day I have had at work, or how nasty the weather is that rages outside my door . . . I know that I have these two to come home to and to find comfort with. Home is where you hang your heart and my heart is firmly fastened on these two very important beings in my life. Jess gives of her love so willingly and unconditionally and is always happy to see me, no matter what. Todd is my greatest supporter and just the best partner in life that I could have ever hoped for, even when he is being grumpy, which isn't often. I am just so grateful for these two . . . they make my heart smile every minute of every day.

My faith makes me smile. My faith in my Heavenly Father and in my Saviour and the love and care that they give me, and the relationship that I have forged with them. My faith in my church and it's leaders and all that they do for me, the guidance that they gives. My faith in my family and my friends and the love that they share so abundantly with me. It's just all so good and enriches my life in so very many ways. My faith gives me hope . . . . where would we be without hope.

And there you have it . . . another Sunday Six. What things made a difference in your life this past week? What made you smile? I'd love to hear about it!

I know many of you are looking forward to some Happy Thanksgiving celebrations in the coming week. Your homes will be filled with family and thanksgiving for all the bounty in your lives and a lot of you will be cooking a delicious meal to be shared with your loved ones. I am thinking that this tasty dessert would be a wonderful addition to your holiday meal. I know we just love it. It's very easy and quick to put together and my oh my, it's so very delicious, and it uses very common and easy to come by ingredients.

*Pumpkin Crunch*
Serves 6 to 8
Printable Recipe

Move over pumpkin pie! There's a new kid in town and it's kickin your arse!! This is fabulous!

1 package of double layer yellow cake mix, dry and un-prepared
1 425g tin of solid pack pumpkin (not pumpkin pie filling)
1 410 tin of evaporated milk
3 large eggs
1 1/2 cups white sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped toasted pecans
1 cup melted butter
To Serve:
Whipped Double Cream

Pre-heat the oven to 180*C/350*F. Lightly grease a 9 by 13 inch baking dish. Place on a baking sheet. Set aside. (I used a large round glass flan dish, probably 14 inches in diameter, and it worked out perfectly)

Combine the pumpkin, milk, eggs, sugar, spice and salt. Whisk well together and then pour this mixture into the prepared baking dish. Sprinkle the dry cake mix evenly over top of all. Sprinkle the chopped pecans over top and then drizzle the melted butter evenly over top.

Place in the heated oven and bake for 55 to 60 minutes until golden brown, set in the centre and a toothpick inserted in the centre comes out clean. Remove from the oven to a wire rack to cool completely before serving.

Spoon out into serving dishes and pass the whipped cream!

There be some mighty tasty chicken on offer over on The English Kitchen today! Chicken, bacon . . . cheese . . . this is mmm . . . mmm . . . good!!

A Merry Christmas Giveaway

2009-11-21T05:39:00.003Z

Welcome to my Christmas 2009 Giveaway! You all give to me so cheerfully every day of the year with your wonderful comments and your special kind of love and so I want to give something back to you in the way of a Christmas Giveway. Yes! One of you, my wonderful readers will be the lucky recipient of the following goodies! (I tried to take some good pictures of them this morning, but for some reason my camera is not uploading to our computer. I'll have to wait for Todd to get up so that he can sort it out!)

First of all there is . . . . not one, but TWO lovely little Christmas Cookery Books. The one put out by Women's Weekly, which is an Australian Women's magazine and the other the very first Christmas Cookbook put out by Waitrose stores this year. They're both filled to overflowing with delicious Christmas recipes and goodies!

Second, a lovely selection of Cath Kidston hand creams. There's three of her most popular fragrances in a very handy purse size. Wild Rose, Honeysuckle and her newest fragrance, Bluebell! Your hands will be smelling great!

Three, a tasty box of Mistletoe Kisses. A delicious combination of milk chocolate, chocolate mousse and gooey caramel. They're just like a tasty kiss under the mistletoe!

Four, an incredibly edibly smelling candle by Lily Flame Candles, called Festive cheer!! Oh, it smells like all the good things about Christmas . . . gingerbread, chocolate, tangerines and nuts!! Hooray!! It's one of my favourites yet, and I DO love Lily Flame Candles!

Five, your choice of one of my Christmas Prints, 8 by 11 sized, suitable for framing or whatever else you want to do with it. You get to pick which one you want.

and finally . . .

It will all get pulled into your home by this tasty milk chocoalte Lindt Gold Reindeer!!!

So much goodies to call your own, and all you have to do is to leave me a comment here on this post by the end of the month! Yes, on December 1st, I shall be drawing one name out of my hat as a winner of all these goodies, so spread the word, the more the merrier! In fact if you do post about it on your own blog, I'll put your name into the hat twice, so let me know if you do!

You've got to be in it (the hat) to win it, so leave me a few words today! Good Luck everyone!

(Pssst! It doesn't matter where you live either, I'll post it anywhere, even Timbuctoooo!)

I'm off to get my swine flu shot this morning, and then we are popping up to visit Terri for an hour or so, maybe take her shopping for a few bits. I can imagine she wasn't able to get out and about this week with the rain and all. It must be so difficult for her these days, as she isn't able to drive herself anywhere anymore, because of her arm, and I know she will enjoy our company if nothing else. I shall bring her your love.

This is a very tasty Salad Dressing that we just love here at Oak Cottage. It's sweet and tangy and reminds me of a very popular salad dressing from home, called Catalina Dressing. We can't buy that variety over here, but I have to say I could not tell the difference between that and this if asked. They both taste quite, quite identical!

*Tangy Tomato Salad Dressing*
Makes 2 cups
Printable Recipe

Is it Toe Mae Toe or Toe Mah Toe?? I love this salad dressing. Very similar to one you can buy in the shops back home, it has a lovely tangy sweet and sour tomato flavour, with just a hint of spice. It keeps very well in the refrigerator for weeks and weeks. This is my absolute favourite. A little goes a loooong way!

1 cup white sugar
2 tsp salt
1 dash of sweet paprika
1/2 tsp mild chili powder
1/2 tsp celery seed
1/2 tsp dry mustard powder
grated onion, to taste
1/2 cup white vinegar
2/3 cup tomato ketchup
1 cup vegetable oil

Measure all of the ingredients into a blender, or into the measuring cup that came with your hand held stick blender. Blend well until completely amalgamated. Stir in a jar in the refrigerator and give it a good shake before using.

Note - You can also marinate Chicken pieces in this before grilling and it gives them a wonderful flavour!!

We're doing comfort food over on The English Kitchen today! Pop on over and have a look!!

Pearls . . .

2009-11-20T05:52:00.003Z

"I hope for you the very best that life has to offer, but I hope even more for a few simple things . . . things that come of the heart, things that come of the spirit, things that come of the divine within each of us.

When all is said and done, when you have lived your life and grown as old as I am, you will recognize that it is the simple virtues that count, that make the great differences in our lives. It is better to sleep at night with a clear conscience than to worry oneself sick while living a fraud.

When all is said and done, our success in life will not be spelled out in the money we make, in the honors we attain, in the plaudits of men, but in those virtues which become the essence of that which is greatest within each of us."
~Gordon B Hinckley

I have a lovely string of pearls that my Todd gave to me, very early on in our married life. They're so wonderfully beautiful . . . their lustre, their shape, their colour . . . they are almost a creamy white. I treasure them so much so that, much of the time, I am afraid to wear them, lest they fall off without me noticing . . . and I lose them. I have always loved pearls, and I believe them to be amongst the most beautiful of all our jewels.

Interestingly enough . . . this very loveliness which is contained in a pearl . . . is the result of great suffering. At the very beginnings of what becomes a pearl, is a sharp grain of sand which becomes buried in the folds of an oyster, and . . . like a speck of dust which can greatly irritate the eye . . . causes such discomfort to the oyster, that the oyster continuously tries to cover it with calcium carbonate. In the end, what was a great irritant, turns into a smooth and roundish beautiful object . . . the pearl.

There is a lesson in there for each of us. Our pleasures are indeed to be enjoyed, for what is life without a bit of joy to temper the pain. But . . . when problems, vexations, pain and misfortunes threaten to spoil our life . . .it is up to us to exercise restraint and courage . . . patience. It is only in this way that we can make the best of the worst and turn what so might easily spoil us into . . .
a pearl . . . of great price.

Just my thoughts today.

I was so thrilled the other day when I saw that once again there are fresh cranberries in the grocery store. I just adore fresh cranberries. They remind me of home and at this time of year they are particularly a joy . . .both to cook with and to eat! Yesterday I made a delicious cranberry loaf, which I think you will find is quite different than the usual cranberry loaf. I make several of these each year and we really enjoy them. I hope that you will too!!

*Cranberry Loaf*
Makes one 9 by 5 by 3 inch loaf
Printable Recipe

This loaf is a bit different than most cranberry loaves. This is so scrummy, you are going to find yourself wishing that you had made two of them!

1 cup flour
1 cup graham cracker crumbs
(here in the UK use digestive biscuit crumbs)
1/2 cup soft light brown sugar, packed
2 tsp baking powder
1/2 tsp salt
1 cup fresh cranberries, chopped
1 cup raisins
1/2 cup chopped walnuts
1 TBS finely grated orange zest
1 large egg, beaten
1 cup orange juice
1/3 cup cooking oil

Pre-heat the oven to 180*C/350*F. Lightly grease a 9 by 5 by 3 inch loaf pan and dust it lightly with flour. Set aside.

Whisk together the flour, cracker crumbs, brown sugar, baking powder and salt. Stir in the cranberries, raisins, and walnuts. Beat together the egg, orange juice, cooking oil and orange zest. Stir the liquid ingredients into the dry ingredients. Mis together until all are moistened. Scrape into the loaf pan, leveling it off.

Bake for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Let stand 10 minutes before removing from the pan to a wire rack to finish cooling completely. Wrap tightly to store.

If you are looking for a delicious dessert to serve over the holidays that is not only easy to prepare, but quick and mighty tasty, look no further. I have posted a real beauty today, over on The English Kitchen.

Tune in tomorrow for a great giveaway, just in time for Christmas!!

Thirteen Guilty Pleasures . . .

2009-11-19T05:28:00.003Z

No theme, no questions, just thirteen of my guilty pleasures . . .

1. Malted Milk Cookies, spread with Nutella. You get the lovely cripsness of a slightly sweet malt flavoured cookie, covered in delicious and creamy hazelnut chocolate spread. Need I say more?

2. Fresh, cheap store bought white bread (must be incredibly fresh and soft) spread with softened butter and Heinze or Kraft Sandwich Spread. I love the softness of the bread that goes so well with the creamy, tangy crunchiness of the sandwich spread.

3. Crisp buttered toast, spread with Cheese Whiz. Cheese Whiz is a processed cheese spread that you can get in North America. It tastes quite a bit like the Dairy Lee slices that you can get over here, except that it is creamy and comes in a jar. You can spoon it out onto stuff and spread it around. I always loved it melted and spooned over cooked broccoli too. I sure miss it sometimes!

4. Bacon Baps . . . soft white rolls filled with oodles and oodles of sauteed back bacon, crisp only on the edges and topped with lashing of brown sauce. Salty, tangy and soft all together on one juicy mouthful after another . . .

5. A big bowl of freshly opened Rice Crispies Cereal, topped with sugar and sliced bananas. It must be fresh cereal, not stale, and the bananas just slightly ripened . . . not green, but not going brown either. It's even better with a slice of toast and jam on the side. You take one bite of the cereal and banana and then one bite of the toast and then eat them together. I know . . . it sounds gross, but it's my guilty pleasure and it's what I like.

6. British pancakes, spreadk with nutella and rolled up like cigars. Totally gorgeous!

7. Tangy thick and creamy Greek yoghurt drizzled with Golden Syrup. You get that lovely creamy tang accompanied with the caramel-like sweetness of the golden syrup that all sort of melts in your mouth . . . mmmm . . .

8. Fresh baked bread, still hot from the oven, thickly sliced and spread with cold butter and creamy smooth peanut butter. The butter so cold that you can't actually spread it evenly so that you get little pockets of ice cold buttery goodness and the bread so hot that some of the butter melts into it and mingles with the soft peanut butter into a gastronomical delight!

9. Frozen miniature Mars Bars. You trick youself into thinking these aren't really all that bad for you, coz they're so small, right? Only a tiny mouthful. But frozen hard. The chocoalte crackles under your teeth. Along with that smooth icy caramel and nougat, this has to be way better than a deep fried one. (The mind boggles at the thought of a deep fried Mars Bar . . . only in Scotland you say?)

10. A heated cake type of doughnut, sliced in half with a slice of cold processed cheese in the middle like a sandwich. This is to die for. I love the nutmeg flavour of the doughnut and when you combine that with the flavour of the cheese, you just have the right combination that is quite simply divine. It's a good thing we can't get those doughnuts over here . . .

11. Crisp and butter TUC crackers spread with Seriously Strong Cheddar Cheese spared. W-O-W!

12. Chip butties. Once again, thich slices of soft white bread, lavishly buttered and folded around crisp French Fries, that have been drizzled with lots of malt vinegar and salt. To die for!

13. Crisp slices of apple, spread with cream cheese. It feels healthy, coz it's an apple right? You get the crisp sweetness of the apple mixed with the rich creamy tang of the cheese, and actually if you use low fat or no fat cream cheese, it's probably not all that bad for you after all!!

So, there you have it, thirteen of my guilty pleasures. I think I just gained ten pounds writing about them, but what a way to go!!! Where's my breakfast???

Here's a lovely little dish that I have discovered over here called Colcannon. I believe it's Irish in origin. It's delicious paired with grilled or roasted meats, and I confess . . . even all on it's own!

*Colcannon*
Serves 4
Printable Recipe

I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.

1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter

Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.

Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.

Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve immediately.

Of course being totally hedonistic, I also add a knob of butter to mine at the time. Why not!!

Got Bacon??? Be sure to check out The English Kitchen!!

Starting afresh . . .

2009-11-18T06:07:00.002Z

Which one of us is perfect and has never made a mistake??? I'd be the first to jump up and say . . . . "Not I!" I'm sure that most of us, given the chance, would love to be able to go back and right a few wrongs and make a few corrections . . . of course, we can't do that, but there is an alternative.

I found this poem the other day, written by a lady called Louise Fletcher, entitled, "The Land of Beginning Again."

"I wish that there were some wonderful place
Called The Land of Beginning Again
Where all our mistakes and all our heartaches
And all our selfish grief
Could be dropped like a shappy old coat by
the door,
And never put on again."

ahhh . . . no such place you say?? Maybe not, but there's always a chance to put things right and to begin again. There's The Land of Beginning Again coming along later this afternoon, or maybe tomorrow morning if you want it bad enough . . . and if you miss that, there will be another one along the day after that. All we have to do is repent of the error of our ways, and vow to do better next time . . . and then make good on our word . . . and make a fresh start.

I'm all for fresh starts! How about you?

Oh gosh the wind is blowing like the Dickens again this morning!! We've had an awful spate of windy weather since the weekend, and oodles of rain. It sure is wreaking havoc on the garden and the ground is squelching wet and filled with blown off branches and leaves. It's not a pretty sight at all! Still . . . I guess it is to be expected. It is November, after all. I managed to get my parcels all packaged up yesterday afternoon, all ready to be posted out to Canada. I sure wish I could be there to see my grandson's faces when they arrive! I shall just have to imagine their joy. I know how thrilled I would have been if, when I was growing up, a large package arrived in the post just for me! Wow, I would have been over the moon, so I am hoping and expecting that they will be too!

Here's a simple little supper that may help to carry you through some of the busy days that are looming in the next month and a half. I know many of you are busy planning and baking for Thanksgiving next week, and then Christmas won't be too far behind that! This is one of my old standby's for busy days. We just love it and it's so easy, quick to knock together, and economical too!!!

*Corned Beef Hash*
Serves 4
Printable Recipe

This is a simple meal that is terribly easy to put together and uses up ingredients I always have on hand in my larder. It's delicious to say the least and a real family pleaser.

4 potatoes, diced into cubes
1 TBS olive oil
1 TBS butter
1 onion, peeled and finely diced
1 clove of garlic, peeled and crushed (optional)
12 ounces (340g) of corned beef, tinned
salt and freshly ground black pepper to taste
2 ounces strong cheddar cheese grated

Place the potatoes in a saucepan in some lightly salted cold water. Bring to the boil and then reduce the heat and simmer until just tender, about 5 minutes. Drain well and set aside to cool. (alternately you can use leftover boiled potatoes, cubed)

Heat a large skillet over medium heat on top of the stove. Add the olive oil and the butter. When the butter starts to foam add the onions and garlic, if using. Cook, stirring occasionally, until they are softened. Tip in the potatoes and fry for 5 to 10 minutes, or until they are starting to brown in places.

Crumble the corned beef over top and mix it all together. Heat through.

Pre-heat your grill to it's highest setting.

Remove the mixture from the pan and place it into a baking dish. Sprinkle the cheese evenly over top and then bang it under the ehatged grill for 4 to 5 minutes, until the cheese is melted and the hash is crusty and browned in a few places. Remove from the grill and allow to sit for several minutes before cutting into squares or wedges to serve.

We like this with some tinned beans and bread and butter on the side. I also like a bit of ketchp myself!

Drink deep from the well . . .

2009-11-17T05:38:00.004Z

I recently read of a little girl brought with her family into a relief camp, set up in a disaster area. The family was homeless and starving. For days, they'd barely had enough to sustain themselves, and every scrap and morsel they did have, had been shared amongst them all.

Gently, one of the nurses, knelt beside this little girl, just a scrap of a girl, all thin and ragged, she was . . . the nurse held out a glass of milk to her.

Wide-eyed, the little girl looked at it. Then she whispered to the nurse, "How deep may I drink?"

The nurse put her arms about the starving waif, and answered with tears in her eyes, "You can drink as deep as you like."

It occurs to me this morning, that we in this world, are a bit like that starving little girl . . . and the nurse is like our Saviour. We come to him and lay our heads and hearts upon his feet and ask . . . "How deep may we drink?" . . . and his reply . . . always . . . "As deep as you like." His love can, and will, sustain any and all who come to Him and lay their cares at his feet.

"Come unto me, all ye that labour and are heavy laden, and I will give you rest. Take my yoke upon you, and learn of me; for I am meek and lowly in heart, and ye shall find rest unto your souls. For my yoke is easy, and my burden is light."
~Matthew 11:28 - 30

Just my two penneth this morn!

My goodness but it did rain yesterday morning! I looked out the window at one point and I have never in my lifetime seen it raining so hard as it was then! I was amazed. Thankfully it blew over and by afternoon we had sun, albeit with a bit of a cold wind, but it was good to see the rain end. Rumour has it that we are in for more . . . rain that is, today! Ahh . . . such is the late autumn and early winter over here in the UK. In the coming months we shall take every scrap of sunshine we are given and enjoy it to the fullest for it shall be a rare and wonderful thing!

I think one of my favourite meals has to be roast chicken with stuffing. I think it's one of Todd's as well. I often don't have time to cook a roast dinner on Sundays, what with our church responsabilities and all, but you will often see me doing one on a Saturday night, which we enjoy immensely and then we will have the leftovers on Sunday. This is one of our favourites!

*Lemon and Parsley Roasted Chicken*
Serves 4
Printable Recipe

Imagine chicken, roasted and full of flavour from a delicous Lemon and Parsley stuffing . . . the meat all juicy and tender with a delicate flavour. This really is a most delicious way to roast a chicken!

1 large roasting chicken
a large knob of softened butter
For the stuffing:
2 TBS olive oil
1 medium onion, peeled and finely chopped
1 fat clove of garlic, peeled and minced
3 cups fresh soft white bread crumbs
sea salt and freshly ground black pepper to taste
a large handful of flat leaf parsley leaves, chopped
the finely grated zest and juice of one lemon
1 large egg, beaten with a fork.
about 2 cups of hot chicken stock and flour for the gravy

Pre-heat the oven to 180*C/375*F.

Heat the oil in a large skillet. Once hot, add the onion and cook it for three to four minutes until it is quite soft, but not browned. Add the garlic and cook for a minute longer until you can really smell the garlic, again without browning. Remove from the heat. Stir in the lemon juice and the zest. Allow to cool for a few minutes. Place the brad crumbs into a bowl. Tip in the onion mixture and mix it in well. Stir in the parsley and then season to taste with some salt and pepper. Stir in enough of the beaten egg to bind it all together. You may not need all of it, depending on the freshness of your breadcrumbs.

Stuff the chicken lightly with the stuffing, just piling it into the cavity lightly. Any extra can be put into a casserole dish and baked along side if you wish. Pull the legs across the opening and tie them together. Take the knob of butter and rub it generously all ove rthe outside and then dust it all over with salt and black pepper. Place it into a roasting dish with a lid. Cover and then pop it into the oven and roast for approximately one hour. Remove it from the oven, take off the lid, and baste it with any pan juices that have formed. Leave the cover off and pop it back into the oven and roast for another 30 to 45 minutes until it is nicely browned and the juices run clear whtn it is pricked with a fork. If it's not cooked through, return it to the oven and cook for another 15 minutes before testing again.

Remove to a cutting board and let rest for 15 minutes, loosely covered with foil.

Make a gravy with the pan juices as follows:

Spoon off all but 3 tBS of the fat and the pan juices. Discard. Sit the roasting pan over medium heat and pour in a small glass of chicken stock. Allow it to bubble up and deglaze the pan, scraping up any crusty bits from the tin. Stir in 1 TBS of flour, whisking it in well. Gradually whisk in about 1 3/4 cups hot chicken stock. Cook, whisking, until it begins to bubble and thicken. Season to taste and allow to simmer for an additional 3 to 4 minutes before straining into a gravy boat to serve.

Scoop the stuffing out of the chicken to a serving bowl and slice the meat to serve. Pass the gravy at the table. Delicious!

There's tasty Gingerbread Cupcakes with a lovely Lemon Icing over on The English Kitchen this morning!

The Simple Woman's Daybook . . .

2009-11-16T06:25:00.003Z

FOR TODAY, November 16th, 2009 ...

Outside My Window...
It is dark and very, very still. The winds and rain seem to have died down for the moment. It was horrendous all weekend. I expect that there will be hardly any leaves left on the trees now! This was the worst I have ever seen the wind over here. They said on the telly that they had clocked in at over 100mph in some places!

I am thinking...
About the lovely weekend we just spent with the two Phil's. They are such lovely folk, I hated to see them go. Todd and I have been very lucky with our friends. We seem to get the nice ones every time! I look forward to the day when he will get to meet Lura and her husband John, and I hope it's more sooner than later!

I am thankful for...
So far I have managed to avoid getting the Swine Flu. (I know . . . I just jinxed myself!) My niece Hannah has it right now. She is my brother's youngest daughter. I hope she will be ok, and am keeping her in my prayers.

From the kitchen...
There's leftover Lemon Cake and Gingerbread, but not a lot else. I was just exhausted yesterday afternoon and instead of baking like I normally do on Sunday Afternoons, I actually did nothing at all!! (except call my mom)

I am wearing...
A blue nightie and my blue terry cloth robe. Cosy and warm. Oh how I long to have a good old fashioned Flannel nightgown. I have never seen such a thing over here. I'll have to pick one up for myself, next time I go to Canada I think.

I am creating...

I was making pot holders the other day. I got the cutest little book called "Pretty Little Potholders." It is just filled with lovely little projects, that are quite doable for me in the time that I have to do such things. The ones I did the other day are bright and very colourful. I think every kitchen should have some nice spots of bright colour in them, don't you?

I am going...
I have a very busy few weeks ahead! There is work, of course, and they will be celebrating Thanksgiving up there next week. I think I am doing dinner for some 30+ people, which reminds me I better order the turkeys this week. There will be all the usual jobs and then the extra things that are involved when you have a lot of extra people staying in the big house and guest house. A lotta lotta cooking! Plus I have the missionaries coming over for their tea tomorrow night and then my Seminary on Thursday. I expect the time will just fly by this week!

I am reading...

Am still on Forever Amber. It is quite a thick book. I think it's fun to read books more than once. I have my favourites that I read over and over again, kind of like visiting an old friend from time to time. Or at least that's my thoughts on it at any rate!

I am hoping...
That no news is good news. I haven't heard a peep from my Bruce or even from his dad. Nobody has let me know his address so for now, I just pray, wait and hope that all is ok.

I am hearing...
I am hearing nothing but the ticking of the clock, the humming of the refrigerator, the clicking of my keys and Jess's gentle snores from over in the corner. It is so very quiet in here. There is peace in the silence, that is at once comforting and calming at the same time. Wait . . . I think I hear rain. Yep . . . I hear rain, just the little pitter patter against the windows.

Around the house...
I have those Christmas packages to get into the post and a few art orders as well. The house is pretty tidy so not a lot to do there, thank goodness!!

One of my favorite things...
is doing this daybook each week! It's nice to sit still and reflect on all the things in my life . . . the things that bless me, the things that keep my busy, the things and people that I love. As Martha would say . . . "It's a good thing!"

A Few Plans For The Rest Of The Week...
Work, scripture study, my art course and hopefully a bit of play! Nothing out of the ordinary, well, except for the missionaries coming over tomorrow night for their tea, and company arriving up at work. Don't think I'll be getting in much play for some reason!!

Here is picture thought I am sharing...

One side of the long drive leading down the laneway to our cottage, is just filled to overflowing with rose hips this time of year. They're so pretty and the birds just love them. I have always wanted to make rose hip jelly and every year I tell myself that this is the year I am going to do it . . . but then I see the birds enjoying them, and I don't have the heart to do it . . . and so . . . I leave the feasting to them.

And there you have it, my Simple Woman's Day Book for today. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)

There is nothing my Todd enjoys more than a nice chop or a bit of steak. He is a meat and potatoes man through and through, bless his little cotton socks!

*Crispy Pork Chops and Applesauce*
Serves 4
Printable Recipe

Crisp and golden on the outside, moist and juicy on the inside. This is another favourite around here. I can never eat this without hearing Bobby Brady (from the Brady Bunch) lisping "Pork Chopssss and applessssausss," in his best Humphrey Bogart voice.

1 1/2 to 1/34 pounds of pork chops (I like to get the ones with the bone in if I can. The meat
always tastes better)
3/4 cup flour
salt and black pepper to taste
garlic powder to taste
2 large eggs
1 cup fine dry bread crumbs
oil for frying
1 cup applesauce, to serve (your own or storebought)

Place the flour into a shallow dish. Beat the eggs together in another shallow dish, and put the bread crumbs in a third shallow dish.

Dust the pork chops well with some salt, pepper and a bit of garlic powder on each side. Working with one at a time, dredge them each in the flour, shaking off any excess. Then dip them into the egg on each side and then finally coat them in the bread crumbs, pressing them a bit to help them to adhere. Set the chops aside on a plate until you have done coating each one.

Pre-heat the oven to 180*C/350*F.

Heat a large heavy skillet over moderate heat and add some cooking oil, about 1/4 of an inch thick. Heat that until it just shimmers. Add the pork chops and pan fry them for about 6 to 8 minutes, turning them once, until they are golden brown of each side. Remove to a shallow baking tray. Once they are all browned and on the tray, place them into the oven and roast them for about 7 minutes, until they are completely cooked all the way though and the juices run clear. Serve hot with some applesauce on the side.

I'm banging on about Christmas Cakes over on The English Kitchen today!

Marie's Sunday Six

2009-11-15T10:06:00.003Z

Here we are, another Sunday, another opportunity to dwell on all the wonderful things that I have been blessed with during the last week. What a wonderful week I have had this week. It will be really hard to keep it down to just six!

This past Wednesday Todd and I celebrated 9 years of wedded bliss! Despite having to live thousands of miles away from my family, these have been 9 of the happiest years of my lives. I waited a whole lifetime to meet my true soulmate. We were not told that it would be for "better and worse, until death we do part" when we got married . . . we were able to go to our Temple in Preston and there we were told it was "For Time and All Eternity," a sacred Temple Covenant that will be with us forever. When I think of being with someone for ever and for ever and for ever . . . throughout all eternity, I cannot think of a single other person that I would rather spend my eternity with. I am so thankful for my Todd . . . my friend . . . my love . . . my eternal companion. This makes me smile in a very big way!

The "Two Phils" make me smile. This is our two friends Philomena and Phillip from Blackpool. We met them last summer when we were on our Austrian Holiday Coach tour and we became fast friends. We've stayed in touch ever since via e-mails, telephone and facebook. We were thrilled that they were able to come down all the way from Blackpool and help us celebrate our Anniversary! Oh what a fun weekend we have had. They are Irish and you know what the Irish are like! It's been a laugh a minute and I was ever so sorry to see them leave this morning. I am hoping that it won't be toooo long before we get to spend some time with them again. They are sweet dear friends and we just love them to bits! Unfortunately we didn't have the best of weather while they were here, in fact we have had some of the worst wind and rain that we've had in a long, long time! Nevermind, we were able to rise above it and enjoy each other's company anyways!

My Todd is a real Western Nut. If there is a cowboy movie on the telly . . . well, he's right there!! He has all the Western gear . . . the cowboy shirts, the string ties, the western belt . . . the Stetson. Last night we had the wonderful opportunity to go out to Dinner to his favourite Restaurant . . . The Smith and Western in Tunbridge Wells. He got to wear all his gear and we had a lovely meal together, the four of us! I did draw the line at his wearing his chaps and spurs and . . . I didn't let him wear his Stetson either, but we did have a great old time! Yee Haw!!! Git along little doggies!

I sold four prints and a set of cards this week from my Etsy Shop. That really made me smile as well. It made me feel really good to know that other people like my art work enough to want to own some of it themselves. I put so much of my heart into my art, it really gives me a lot of joyh to know that other's really do appreciate it!

Yayy!! I got all my Christmas Presents that I am going to have to mail over to Canada all wrapped and ready to post! That is a big accomplishment as I have five children, one mom, one dad and 3 grandsons that I have things to send over for. It takes me a long time to pick the gifts out and then to wrap them in pretty paper and then again in brown paper . . . I always sigh a huge sigh of relief when the chore is finally finished. The only thing that could make me smile wider is to be able to watch them open then, but someday . . . someday . . .

Pirates make me smile! Especially when they come in the shape of my lovely daughter in law Anne and her baby bump, and my much loved grandson Gabriel!! Anne sent me these two wonderful pictures from this past Halloween and it really brought a smile to my face! I just love my daughter in law. She is more like a real daughter to me than a daughter in law. She and my son met in high school and have been together ever since. She's a sweet dear girl with a tender heart and she's ever such a good wife and mother. I just adore her!

And as for this little pirate, well . . . a picture of Gabriel, no matter what, always brings a HUGE smile to my face! Doesn't he look wicked!!!

This was such a lovely week all together . . . despite the rain and the wind, I was able to dance my way through it with just the warmest feelings in my heart. Family, friends, good times. What more could any body ask for?

Well, these muffins helped also. Chocolate Chip Muffins . . . my favourites, and well . . . just another reason to smile!

*Chocolate Chip Muffins*
Makes 12
Printable Recipe

These are our absolute favourite muffins of all time. Not too sweet, and chock full of delicious milk chocolate chips and toasted walnuts. These are fabulous!

2 cups flour
1/2 cup lightly packed soft light brown sugar
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
1/2 cup butter, melted
2 large eggs, lightly beaten
1 tsp vanilla
12 ounces of milk chocolate chips
1/2 cup of toasted chopped walnuts

Pre-heat the oven to 200*C/400*F. Grease a 12 cup muffin tin really well, or line with paper liners. Set aside.

Whisk the flour, sugars, baking powder and salt together in a large bowl.

Beat together the milk, butter, vanilla and eggs in a large beaker.

Make a well in the dry ingredients and then pour the wet ingredients into the well. Briskly stir together, stirring only until all the dry ingredients have been moistened. Stir in the chocolate chips and the nuts. Spoon into the muffin tin, dividing the batter equally amongst the cups.

Bake in the oven for 15 to 20 minutes, until well risen, lightly browned and a toothpick inserted in the centre of one comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before dumping them out onto a wire rack to finish cooling.

Serve warm or cool. It's up to you! These muffins also freeze really well. To reheat from frozen, just pop one onto a plate lined with paper towels and blast for 35 to 40 seconds on high heat. Perfect!

On offer today at The English Kitchen . . . some tasty Meatballs and Gravy!

My kind of magic . . .

2009-11-13T19:14:00.006Z

I was reading an article written by Joyce Grenfell the other day entitled, "My Kind Of Magic." In it she very eloquently wrote about what she meant by her kind of magic . . . not the abracadabra kind, but the heightened quality of certain, often quite small experiences lit by . . . "Unexpected excitement, powerful with innocence." It really made me think about what I might have written had I thought of it first!

Holding a brand new baby, fresh from the arms of our Heavenly Father and sent down here to earth . . . A tiny fragment of new life, so exquisite and beautiful. Oh . . . the way they tuck into you and make those little noises . . . tugging at your heart strings and bringing a smile to your face and heart. That's my kind of magic.

The sight of a puppy laying on it's back, belly up . . . just begging to be scratched. That's my kind of magic.

Climbing to the crest of a hill and then catching the sight of a panoramic vista, spread out before my eyes in all of it's glory. That's my kind of magic.

Peering into a bird's nest and seeing lots of tiny, wide-opened little beaks, chirping and begging to be fed. That's my kind of magic.

Hearing the first cuckoo in the spring and knowing that the warmer temperatures, budding leaves and primroses can't be too far behind. That's my kind of magic.

A soft snow falling about my shoulders on a dark Christmas Eve . . . when I think of the beauty of the holiday and the love of family and friends, and . . . the Saviour. That's my kind of magic.

Sitting in my favourite chair and putting on my favourite cd of piano instrumentals. That's my kind of magic.

Waking up in the morning and seeing the sun shining through the window and knowing that I have nothing at all to do all day except to just be . . . that's my kind of magic.

Walking down the lane towards our cottage and seeing Jess in the drive, her tail wagging like mad. That's my kind of magic.

Answering the telephone and hearing one of my children's voices say . . . "Hi mom!" That's my kind of magic.

The smell of homemade bread baking, bacon frying, popcorn popping, roses blooming, one of my Todd's shirts . . . that's my kind of magic.

A letter in the post from a much loved friend, or my mom. That's my kind of magic.

Lowering my head in prayer and knowing that He is there . . . and that He's listening. That's my kind of magic.

I guess my life is just filled with magic! My cup doth truly runneth over! What about you? What are your kinds of magic??

Ohh . . . hmm . . . I just thought of another one. The smell of Gingerbread baking! I think it's one of my Todd's magic moments too, judging by the way he snuffled this up!!! I got a bit high handed with my skewer when I was marbling it, so it doesn't really show up well, but trust me . . . this is delicious!

*Marbled Gingerbread and Almond Loaf*
Makes 1 9 by 5 inch loaf cake
Printable Recipe

A deliciously moist loaf cake with a spicy gingerbread batter swirled into a tasty almond batter. Mmm . . . mmm . . . good!

1 1/4 cups cake flour
3/4 cup almond meal
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
3/4 cup white sugar
1/4 cup soft light brown sugar
2 large eggs
3/4 cup whole milk
1/2 tsp almond extract
1/4 cup molasses
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves

Pre-heat the oven to 180*C/350*F. Butter and flour a 9 by 5 inch loaf pan. Set aside.

Whisk together the flour, almond meal, baking powder and salt. Place the butter into a mixing bowl and beat on medium high speed with an electric mixer until smooth. Beat in the sugar and beat until light and fluffy. Beat in the eggs, one at a time. Add the flour mixture to the creamed mixture, alternately with the milk, stopping to scrape the bowl several times.

Remove half of the batter to another bowl. Stir the almond extract into this. To the remaining batter stir in the molasses and spices.

Drop large dollops of each batter into the loaf pan, haphazardly. Using a wooden skewer, swirl the batters together to produce a marbled effect. Bake for 50 to 55 minutes until well risen, and a wooden skewer inserted into the centre comes out clean. Allow to cool in the pan for 15 minutes before removing from the pan to finish cooling on a wire rack.

Serve cut into half inch slices. Delicious!

Over in The English Kitchen today is a tasty Parsnip and Leek soup! Just perfect for this horrible weather we're having this weekend!

Sharing Burdens . . .

2009-11-13T05:21:00.003Z

There are times in life that we, each one of us, have a burden to bear, and quite often it proves to be far heavier than it should be or than it could be, if we would only choose to share it with someone . . .

Pride, more often than not, prevents us from speaking out to others about it, or admitting that we need help. I have that problem myself. I am more than willing to listen to other people's problems and offer a helping hand when they need it, but . . . when it comes to needing help myself, or a listening ear . . . I am very reluctant to share it with others. I hold whatever it is that is bothering me close to my chest, like a poker player trying to hide a good hand.

I present to the outside world a face that is happy, and when asked how I am . . . I say . . . "Very well thanks!" when, in reality, my heart may be in turmoil and inside I may be weeping tears of pain, or frustration or unhappiness . . . unable to share for even a moment . . . what is really in my heart or on my mind.

It's not that I think that other people couldn't or wouldn't help, but that I feel that people have enough burdens and problems of their own without me dumping mine on their doorstep. Besides . . . in the light of all the suffering in the world, and all the other problems that people have to endure . . . anything that may be bothering me seems petty and of little consequence.

The thought occurs to me this morning though . . . that, in doing so . . . in failing to share . . . I actually prevent others from being able to receive the joy and the blessings that could be theirs from being able to help to ease another's burden, or to lend a listening ear. Oft-times it is in the very telling of how we are feeling . . . the act of sharing . . . that we actually receive the very help we need, for somehow . . . in the sharing . . . the burden actually miraculously eases, even without anyone having lifted a finger. Somehow when the words are out there, whatever the load is we have been carrying, somehow it seems lighter.

That's actually the way prayer works. We get on our knees and we say the words, and we hand it all over to God . . . and then, we trust in faith that He will take care of it, or give us an answer or show us the way out of whatever problem it is that we are enduring.

To each one of us comes the invitation from the Saviour . . .

"Come unto me, all ye that labour and are heavy laden, and I will give you rest. Take my yoke upon you, and learn of me, for I am meek and lowly in heart; and ye shall find rest unto your souls. for my yoke is easy, and my burden is light."
Matthew 11:28-30

Perhaps when we fail toask for help when we need it, we are really showing a lack of faith both in our God and in our fellow man. From now on, I thnk I will try to share my worries and concerns, always remembering that there is Someone who has the time and patience to listen and to help. How can I deny the listener the blessings of being able to help . . . or myself . . . the blessing of being able to ask?

Wherever you are on this morning on your journey through life, may you be able to find the peace that is yours but for the asking, and the blessings that can be found in the sharing and easing of another burdens . . .

Just my thoughts on this cold, windy and wet Friday morning . . .

When I was dating my first husband, I used to love to go to his parents house and spend an evening with them, playing cards or just sitting and talking. He had lovely parents, and I used to love the atmosphere that was always present in their home. He lived on a big farm, and his mother would always have something tasty to eat. This was one of the things she used to make quite often for an evening snack and it always went down a real treat!

*Bacon and Cheese on Toast*
Serves 4

Bacon and cheese . . . need I say more??? This makes a great snack or light lunch. Add a bowl of soup and you have a delicious supper as well!

12 slices of streaky bacon
4 slices of bread
some grainy mustard
4 thick slices of strong sharp cheddar cheese

Heat a heavy skillet over medium high heat and then add your bacon. Cook, turning it over frequently, until it is semi crisp. Remove from the pan and then leave it to drain on paper kitchen toweling to help absorb most of the excess grease.

In the meantime pre-heat the grill (broiler) on your oven to high and lightly toast the slices of bread in your toaster.

Spread each piece of toast on one side with some grainy mustard. Lay a slice of cheese on top of the mustard and then lay 3 slices of bacon on top of the cheese. Place on a baking tray and then when all are ready, pop the baking tray under the grill and cook until the cheese is melted and bubbling and the bacon is as crisp as you would like it to be.

Remove from the oven and let cool for a few minutes before serving.

There's a delicious Lemon Cake on offer over on The English Kitchen this morning!

Lightening Up The Burdens of the Heart . . .

2009-11-11T21:59:00.004Z

"I cannot believe that the inscrutable universe turns on an axis of suffering, surely the strange beauty of the world must somewhere rest on pure joy."
~Louise Bogan

Think of yourself as a garden. Each day, being grateful, helps to til the soil of your soul. We plant simple seeds, seeds of harmony and peace, which root themselves deep into the earth of who we are, and our everyday existance. The flowers which grow inspire us with courage . . . both for ourselves and for our loved ones, the courage to make it real. Patience and beauty blossom around us and we are happyl Not only are we happy, but . . . we have found joy. A huge wellspring of joy which not only refreshes us, but renews and nourishes us. We have found our bliss, our place in the world.

"With an eye made quiet by the power of harmony and the deep power of joy, we see into the life of things."
~William Wordsworth

I have been lucky enough to walk amongst the daffodils that Wordsworth wrote of so beautifully and to spend some time in Wordsworth country. It is indeed very beautiful up there. A beauty we can all share in by reading his very beautifully penned words. He was able to see into the life of things through the power of his mind's eye, and he was able to share it with each of through the power and beauty of his well penned words.

Seeing into the life of things is an important step in being able to find true joy, the joy that is there for each of us to take hold of, instead of the pathway of struggle we so often tread upon . . .

Seeing into the life of things involves learning to live in the hear and the now . . . the present moment . . . letting go of the past, which we cannot change . . . and the future which has yet to appear. We have to stop telling ourselves that the worst is going to happen, and believe and have faith that the best is going to happen. If we move forward, always expecting the worse . . . I believe we become somewhat of a self fulfiling prophecy and we "will" it to happen. We become the authors of our own misfortune. As we struggle through each day, moving from one crisis to another, allowing circumsance to batter and bruise us, we have forgotten that we always have a choice. We can choose to expect the best things to happen to us . . . instead of the worst. We can start to look at the glass as being half full . . . instead of half empty. We can stop all the drama in our lives and learn to trust in the flow of life and the goodness of the spirit. We can be the authors of our own happy endings.

Make today truly the first day of the rest of your life . . . the first day of the best of your life. Take a leap of faith. Tell yourself that today you are going to let go of the struggle and embrace the joy! Claim all the blessings that this day . . . today . . . has waiting for you to discover. They've been there every day. They'll be there every day. They've just been waiting for you to discover them. In doing so I believe that you can change the spin of your universe so that it now spins on an axis of pure joy . . . for. . . lets face it, although bad things can and will happen to each one of us, in the midst of all that joy, how can misery and despair ever hope to gain a foothold in your life again???

Just my thoughts for this morning.

I don't think I know anyone who is not fond of roast potatoes. Their crispy brown outsides and creamy insides just go perfectly with anything and everything. Heck, I'd even eat a plate of them all on their own without anything else at all, I love them so much. Here's a potato you will love even more . . . crisp and lemony . . . with a subtle herbiness that keeps you coming back for more.

*Oven Roasted Lemon and Herb Potatoes*
serves 4
Printable Recipe

Crisp on the outsides and full of lovely flavours, these potatoes are like the royalty of roast potatoes. Their flavour is truly amazing.

4 to 6 potatoes, quartered (you may peel or not as desired)
1/2 cup fresh lemon juice
1/4 cup olive oil
1/2 cup butter, melted
1/2 tsp dried oregano
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 fat clove of garlic, peeled and minced

pre-heat the oven to 200*C/400*F. Lightly grease a large baking tray with deep sides. Put the quartered potatoes into a large bowl.

Combine the melted butter, oil, lemon juice, oregano, salt, pepper and garlic. Pour this mixture over the potatoes and toss them together so that the potatoes are well coated.

Spread the potatoes evenly into the baking pan, making sure that you leave some space in between each one.

Roast for 20 minutes. Take them out of the oven and give them a good shake, turning them over with a spatula and spreading them out evenly again. Place them in the oven and roast for another 15 minutes. Repeat the shaking and turning. Roast for a final 15 minutes, until they are golden brown and most of the liquid has been absorbed. Serve hot as an accompaniment to your favourite roast!

It's Spag Bol, but not as you know it, over on The English Kitchen this morning!

The Journey . . .

2009-11-11T06:59:00.005Z

Once upon a time there was a man and his son who lived in a tiny village in a country named Japan. They didn't have much to call their own, except for a tiny plot of land that they farmed. Once or twice a year they would load up an old ox drawn cart with vegetables which they had grown and make the long journey into the nearest city to sell the things they had grown.

With the exception of their last name, and this little plot of land they worked together the father and son had very little in common. The old man was a "Stop and smell the roses" kind of guy and the son, well . . . he was more of a "go-getter," always in a hurry.

Bright and early one morning, they loaded up their cart, hitched up the ox and began the long journey to the city. The son had it in his mind that if they welked faster and kept going all day and all night, that they'd make the market by early morning the next day. So he kept prodding the ox with a wooden stick, urging it to walk faster . . .

"Take it easy son," the old man remarked, "you'll last longer."

"IF we get to the market ahead of the others," argued the son, " we'll have a better chance of getting good prices."

There was no reply from the father. He simply pulled his hat down over his eyes and went to sleep on his seat next to his son . . . Itchy and irritated, the young man kept goading the ox to watch faster and getting even more irritated when the ox refused to hasten it's pace . . .

Four hours and a few miles further down the road, they came to a small house. The father woke up and smiled at hit son. "This is your uncle's place," he said. "Let's stop by and say hello."

"But we're running late already!" complained the young man.

"Then a few more minutes won't hurt." was his father's reply. "My brother and I get to see each other so seldom."

And so the two older brothers were able to spend an hour together in each other company, chatting away and laughing whilst the young man sat nearby fuming and grumbling.

Soon enough, they were back on the road again, continuing their journey. As they approached a fork in the road, the father led the ox to the right hand branch. "The left way is shorter!" cried the son.

"I know," replied his father, "but this way is so much prettier."

"Have you no respect for time!" His son shouted impatiently.

"Oh," his father slowly replied . . . "I respect it very much. That is wh I like to look at beauty and enjoy each moment of my life to the fullest."

The winding road led them through graceful meadows, filled with wild flowers and past rippling streams, so very beautiful to look at, but all of which the son missed . . . he was too busy and preoccupied with his misery. He even failed to notice the beautiful sunset.

Twilight found them in what appeared to be a huge colourful garden. The old man stood by breathing in the scent of what seemed to be a million flowers. A babbling brook lay nearby and the gentle sound of it's trickling waters sounded in the air. "We will stay here for the night." said the father.

"This is the last time I am coming on this trip with you," fumed the son. "You waste far too much time smelling flowers and watching sunsets, when we could be in the city already making money."

"Why, that's the nicest thing you have ever said about me," replied the father, and within a few minutes he was snoring away . . . as the son sat there and fumed up at the stars. The night dragged on slowly and the son was quite restless.

Before the sun even rose in the sky the son hurriedly shook his father awake, anxious as he was to get back on the road. Before they had gone too far down the road they came upon another farmer . . . a complete stranger, trying to pull his cart out of the ditch it had tumbled into.

"We will stop and give him a hand." said the old man. The younger man exploded with rage.

"Relax, son . . . don't forget that one day you may be the one in the ditch needing help." his father said. "We must always stop to help others that are in need." The boy looked away in anger . . .

It was almost eight o'clock in the morning by the time the other cart was on the road. Suddenly a great flash of light split the sky and what sounded like a huge clap of thunder followed. The very ground shook beneath their feet and the sky beyond the hills turned very dark.

"Looks like rain in the big city." said the father.

"If we had hurried," replied the son, "we'd be almost sold out by now, " grumbling as he went on his way.

"Take it easy son." said the father. "You'll last a lot longer that way and you'll enjoy your life a whole lot more."

It was late in the afternoon by the time they got to the hill overlooking the city. Both of them stood still in their tracks and stared down at it for a very long time, neither of them speaking a word. Finally the younger man, turned to his father and, putting his hand on his shoulder, he said. "I see what you mean father."

They turned their cart around and began to make the journey back to their home, rolling slowly away from what had once been . . .the city of Hiroshima . . .

Gives you goosebumps doesn't it? One never knows what lies around the corner, or where our journies will lead us . . . it's important that we stop to smell the roses along the way and pick up the little blessings that are sent to bring us joy as we make our journey through life.

When I was a girl growing up I always loved to make myself toasted peanut butter and jam sandwiches. Todd has never really understood this love of mine for peanut butter and jam together on a sandwich. It sounds completely yukky to him, probably as yukky as the concept of marmite spread on buttered bread sounds to me! I saw something the other day about french toast stuffed with peanut butter and jam and it sounded delicious to me. I couldn't find the recipe again, and I so wanted to make it. (I hate it when that happens!) I decided to just plunge in and take the bull by the horns and create my own version. This is what I came up with and it was totally delicious! Todd even ate one and a half slices! Mind you, I never did tell him what it was . . . lies of omission . . . hehehe. I better repent!

*Peanut Butter and Jam FrenchToast*
Serves 4
Printable Recipe

Almost everyone's favourite sandwich in a wonderful breakfast treat! If you are a fan of peanut butter and jam sandwiches, you are going to love these!

8 slices brioche bread
1/2 cup peanut butter (crunchy or smooth, it's up to you)
1/2 cup of strawberry jam
5 large free range eggs
1/3 cup milk
1 tsp vanilla extract
butter for frying
Maple syrup for serving

Divide the peanut butter amongst 4 slices of the Brioche, spreading it out, and leaving a bit of a border on each slice. Do the same with the jam on the remaining 4 slices. Place together as you would a peanut butter and jam sandwich.

Beat the eggs, milk and vanilla together in a shallow bowl.

Melt about 2 TBS of butter in a large skillet until it begins to foam. Once this happens dip one sandwich into the beaten egg mixture, turning it to coat on all sides and allowing the egg mixture to be absorbed. Let any excess drain off, then place the sandwich into the foaming butter. Do the same with one more sandwich. Cook until lightly browned on the one side before flipping over and browning on the other side. Remove to a plate and keep warm while you cook the remaining two sandwiches.

Serve warm with a jug of Maple Syrup for pouring over top.

There's an Apple and Blueberry Pudding Cake on offer over on The English Kitchen this morning. Oh my, but it was some good!

Tuesday ramblings . . .

2009-11-10T04:51:00.004Z

"Always be a first rate version of yourself instead of a second rate version of somebody else."
~Judy Garland

I have always felt this to be very wise counsel. When my oldest son was a teen, he went through a stage of trying to emulate some of the rap singers he admired. It didn't quite come off though . . . for one thing he wasn't black, and emulating their way of speaking just sounded stupid, and for another, as I lovingly explained to him, he didn't have the same background or upbringing as they had had and so by trying to behave in the same manner as they did, he ended up looking insincere, and well, to be perfectly honest, a bit of a dork!! What he was doing was nothing new though . . . millions of young people every day look to their pop idols and try to emulate their dress, their speech, their habits, their lifestyle . . .

And are we as adults really any different . . . when we look to our friends or neighbours and try to keep up with them, in dress, manner or speech? Or when we tell ourselves that we just have to have the latest in fashion, or housewares or . . . well . . . I am sure you get the picture. We often live beyond our means and our needs in trying to keep up with the latest and newest things that we fool ourselves into thinking we just have to have . . .

I truly believe that this is a trap set for us by the great master of lies and king of deceit . . . satan, himself. He wants us to feel inadequate with who we are. He wants us to feel deprived, and to seek after things which ultimately can never bring us true joy. He wants us to fall into the trap of living beyond our means and having to walk upon the treadmill of debt . . . and to wear it's burden. He wants to steal our joy . . . and he is very subtle and crafty in the methods that he employs to do so . . .

When I look at the happiest people in life, it is clear to see that they are those that are humble and contented in whatever circumstances they find themselves in. They seek to be none other than the best "me" that they know how to be, and they look to the Saviour as their great exemplar, striving only to be more like Him in thought, word and deed. They have learned the art of being content and finding joy just where they are, and with who they are. It is in simple values and simple needs . . . it is in simply striving to be none other than the best person that they, themselves, have the ability to be and none other . . . it is in cherishing home, family and faith, in upholding simple values such as honesty, integrity and virtue, in loving others the way we would love ourselves and above all, in loving God and putting Him at the head of their lives, their homes, their families . . .

"Rise to the great potential within you. I do not ask that you reach beyond your capacity. I hope that you will not nag yourselves with thoughts of failure. I hope you will not try to set goals far beyond your capacity to achieve. I hope you will simply do what you can do in the best way you know how. If you do so you will witness miracles come to pass."
~ Gordon B Hinckley

These are just my thoughts on this very chilly November morning, I hope you don't mind me sharing them with you . . .

I just have to tell you about this wonderful giveaway this morning as well. My friend Julie is having a fantastic giveaway over on her blog, Circle Cliff Views. I just love visiting her page whenever she posts, probably because we share many of the same values and we share the same faith. In any case, I always find what she writes to be interesting and fascinating! Do go and give her a nod, and you never know, you could be the lucky winner! It truly is the best giveaway I have ever seen on the net!

Chilly days call for chilly measures . . . and that usually means soup in this house!!! This is one of our favourites!

*Farmhouse Cheddar Soup*
Serves 8
Printable Recipe

This soup is delicious. I use a combination of different cheeses in it, but you can leave out the blue cheese if you wish, without too many problems. I happen to really enjoy the slight tang it gives. You can reserve a few florets of the cauliflower as well, and saute them in a bit of butter until browned for a garnish as well. It does look very pretty, but so do toasted bread croutons, especially if you cut them out with a special cutter!

4 cups vegetable or chicken stock
2 cups chopped, peeled potato
1 head of cauliflower, trimmed and broken into florets
1 large onion, peeled and chopped
3 cloves of garlic, peeled and minced
2 cups shredded strong cheddar cheese, divided
1/4 cup of crumbled blue cheese (optional)
1 1/2 tsp salt
1/4 tsp dried dill tops
1/4 tsp dried English Mustard powder
1/8 tsp ground white pepper
3/4 cup whole milk

Combine the stock, potatoes, cauliflower, onions, carrots and garlic in a large pot. Bring to the boil, then reduce the heat. Cover and simmer for about 15 minutes, or until all the vegetables are tender.

Remove from the heat and allow to cool for 15 minutes. If you have a stick blender, use it to puree the soup until it is smooth. If you don't, you will have to use either your food processor or a standing blender to do it in small batches. Proceed with care though as you can get a nasty burn if you are not careful. The heat of the soup creates an expansion of air and it can blow the lid right off your blender! If I am using this method I always put a towel over the top of the blender and hold it down tightly!

Return the pureed soup to the pan and whisk in the milk, 1 1/2 cups of the cheddar cheese, the blue cheese if using, dill, dry mustard and white pepper. Taste and adjust seasoning as necessary. Cook, stirring until all the cheese is melted and the soup is smooth and hot.

Serve in heated bowls with the rest of the cheese sprinkled on top. I like to make some little buttered croutons to float on top. I just cut out shapes of bread with a tiny cookie cutter and brush them with a little butter, then I toast them in a hot oven until they are nicely browned. A delicious touch and very pretty to look at as well!

I'm getting all spicy over on The English Kitchen this morning!!

The Simple Woman's Day Book . . .

2009-11-09T05:49:00.003Z

FOR TODAY, November 9th, 2009 ...

Outside My Window...
It is dark and very, very still. We had a very cold night last night. We've been so spoiled these past few weeks with such mild temperatures that it is hard to believe we are almost in the middle of November . . . so cold temps are to be expected!! I had to dig out my winter coat yesterday for the first time!!!

I am thinking...
About all the soldiers that have been killed in this past week over in Afghanistan . . . it's not very encouraging. One wonders why they are still there . . . especially when we now have Afghan Policemen shooting them. I have always kept our troops in our prayers, but now with a son in the military and the son of one of my visiting teacher's leaving for Afghanistan in March, my prayers have taken on a special urgency. And yet when I say that I feel ashamed, for my prayers should indeed have had this same urgency all along . . .

I am thankful for...
A Heavenly Father that knows and loves each one of us individually, and the knowledge I have of that. I haven't always known this fact to be true. I have always known there was a God, but I never knew He really cared about ME as an individual for many years. This sweet knowledge has made a big difference in my life . . . I wish it were so for each one of God's children . . .

From the kitchen...
There's not been a lot going on this weekend! I made those Date Slices but that's all! I must be slipping!!!

I am wearing...
Pink pajamas, scattered with little lambs, my bathrobe and my slippers. It is quite cold in here this morning so I wanted to be warm . . . hence the robe! Every year I am surprised at how cold it does get in here. We only have the heat on (even in the winter) first thing in the morning and then for a few hours in the evening. The rest of the time we keep it off, so it can get quite chilly in here! How different that is from Canada, where in the winter we keep the heat on all the time in the winter months . . . mind you , with temperatures that dip into the double digits below zero over there, we have to!

I am creating...
I am slowly working on my art course when and if I can, and I am also working on a design for a special doll for a friend's grand daughter for Christmas. I just love the creative process, and all the planning that goes along with it. I get so much joy from that. I had an order for my handmade cards to finish up at the weekend, and another of my printed cards to pop into the post today. It is good to be creatively busy . . . that is where I find a lot of my joy . . . in being creative. I thank God every day for my talents and for the opportunities He gives me to use them.

I am going...
I have a very busy week ahead. There is work, of course, and this includes a packing night this week, and then our Anniversary, which we are celebrating on the Saturday instead of on the day. I have an appointment with my hypnotherapist tomorrow afternoon. We have guests arriving for the weekend on Thursday at some point, so we have to sort out their room before then, and then I have my Seminary Lesson to teach on Thursday evening, plus an oven to clean at work on Friday . . . whew!! I got tired just thinking about it all!!

I am reading...

Am still on Forever Amber. I am really enjoying it the second time around and from an Adult perspective, even though I was a young adult when I read it the first time . . . I am an older and more seasoned adult now! It is quite tame by today's standards for an historical romance novel, but I like it that way. I do remember thinking when I first read it though, all those many years ago, that it was quite racy! (mind you I had come from the school of tame Harlequin Romance novels which I loved!)

I am hoping...
That my Bruce is doing ok in his bootcamp. He struggled the last time and did not last very many days before he wanted to leave and go home. I was really worried for him at the time. I know that was a very difficult decision for him to have made. He is a whole year and a half older this time around and that much more mature so I am thinking that it will go much better for him this time around. I don't think he was as well prepared that first time, and I am really proud of him for having the courage to do it all again. He is the child I worry about the most . . . he was 11 when his father and I separated and divorced, and it was the hardest on him . . . especially with all the lies that were told to him by certain people. (no names mentioned) I know he has really struggled with this through the ensuing years. Your prayers for him would certainly be appreciated by this mom who loves him so very much. I still have no address to contact him on, and am trying hard to respect his wishes that I don't. It is really difficult though.

I am hearing...
I am hearing nothing but the ticking of the clock, the humming of the refrigerator, the clicking of my keys and Jess's gentle snores from over in the corner. It is so very quiet in here. There is peace in the silence, that is at once comforting and calming at the same time.

Around the house...
I have a lot to do before Thursday, and not a lot of time to do it in! This is where my folly of being a procrastinator when it comes to household chores rears it's ugly head to bite me in the arse!!!

One of my favorite things...
is the time I spend on here each morning, gathering my thoughts and putting them into writing. It is such an important part of my life, that I cannot imagine ever not doing it. I just love each and every moment of it. Blogging has added such a beautiful dimension to my life, and enriched it in so very many ways. I now have friends all over the world and that is just so amazing and wonderful to me.

A Few Plans For The Rest Of The Week...
Work, scripture study, my art course and hopefully a bit of play! Sounds like a good mix to me!

Here is picture thought I am sharing...

Mr Squirrel at the nutfeeder, getting ready for another season of trying to outwit us. There had been no squirrels at the feeder for so long I had been falsely lulled into thinking that he had abandoned us . . . but back he is after having taken a short sabatical!!! I don't really mind all that much . . . I suppose . . . I get almost as much joy at watching him try to outwit us as I do watching the birds. He's really very clever and Jess does love chasing him out of the yard!!! All we have to say is the world "Squirrel" and she is scratching at the door frantically to get out and give chase!! Of course he's always long gone by the time she gets there, I think he goes on the run as soon as he hears the click of the key in the lock!

And there you have it, my Simple Woman's Day Book for today. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)

*Pork Chops Romano*
Serves 4
Printable Recipe

Crunchy, spicy and delicious, these are real family peasing pork chops. Really quick to make as well! You can easily cut the recipe in half if there are only two of you (as I did) or you can double it to make more!

4 boneless pork loin chops or steaks
1 cup grated parmesan Reggiano Cheese
1/2 cup fine dried bread crumbs
2 tsp Cajun seasoning
1 tsp finely grated fresh lemon zest
1/4 cup flour
2 eggs, beaten
2 TBS vegetable oil for frying
Lemon Wedges for serving

Take your pork chops and trim all the fat away from the edges. One at a time, place them into a large plastic baggie and pound them with a mallet or the edge of your rolling pin until they are about 1/4 inch thick, being very careful not to tear the meat.

Take three shallow bowls. In one put the flour, in the next beat together the eggs, then in the third, mix together the cheese, bread crumbs, Cajun seasoning and the lemon zest.

Coat each pork chop in the flour, patting it in and shaking off any excess. Then dip it into the beaten eggs, again letting the excess drip off. Finally dip it into the crumb mixture, coating each side well and pressing the crumbs in to help them to adhere better. Set aside on a plate until you have coated them all.

Place the oil in a large skillet and heat over medium heat until it shimmers. Fry the chops in two batches, turning once, until golden brown on both sides, some 3 minutes perside. Keep them warm in the oven until you have browned them all. Serve hot with lemon wedges on the side for squeezing over top.

On the menu at The English Kitchen today, a deliciously rich tomato lasagne.

Marie's Sunday Six

2009-11-08T05:16:00.002Z

Welcome to my weekly Sunday Six. I just love the Sabbath, not only do I get to go to church and partake of the sacrament and worship my Heavenly Father but I get to share with all of you some of the special things in the week just past that brought a smile to my face and a song to my heart! It's good to dwell on all the little blessings that come your way during the week and to set aside a special time to do so. Some weeks my cup runneth over and others I am digging . . . but always, there is something!

The biggie this week is getting this picture of my son, Bruce, in his bootcamp. I was so thrilled to see it and to know that he is doing ok. Doesn't he look handsome!!! Remembrance day takes on an extra special meaning to me this year because now I have a son who is a soldier, not that I haven't always been cognizant of the service these young men and women do for our country both today and in the past.

And just look!!! He can make a bed! Now I know for sure, that all that nagging for all those years was not in vain! These will be the last pictures we see for a while now as all their cell phones have been confiscated, but I am very grateful that at least these two got out.

Donny Osmond on Dancing with the Stars makes me smile. I am really enjoying him so very much!! Each week I tune in to see how he does and I am pleased to see the results. He's doing great. The last episode I watched he got 29 out of 30 for points and I was well happy for that! I have always loved the Osmonds, and well . . . in particular Donny . . . It's a teeny bopper thing I guess, but in any case I know he had a rough number of years where he struggled with his career and it's so good to see him happy and successful, and to know that he has done it all and kept his Gospel Standards through the years. Several of his sons have done their missions here in the England South mission. This Wednesday there is going to be a new show on our telly called An Audiance With Donny and Marie. It's supposed to be a variety show based on their Las Vegas stage show and I am really looking foward to it! Back when they were teens and had their variety show, I never missed a week! I have always enjoyed them! It would be lovely to see Donny win Dancing with The Stars, but in the meantime, it's just makes me smile to see him doing so well!

In my church, we have what are known as "callings." Because we don't have a paid ministry, each member of the church is able to do whatever they can to help to keep it and it's wonderful programs running as well as they do. The priesthood pray on every level for members to fill these positions and they are called callings, because you are called to do them, only after a lot of prayer and on the Lord's promptings. My calling right now is as a Home Seminary Teacher. Seminary is a wonderful study program in our church, where teens between the ages of 14 and 18 get to feast on the scriptures and learn valuable lessons through the Word of God that will hold them in good stead throughout their lives. It is a 4 year program and in that time they will be able to feed themselves on all four bodies of scripture in our canon . . . Both the Old and New Testaments, the Book of Mormon and The Doctrine and Covenants. Most of the kids get up very early in the morning and go to their Seminary Classes before they leave for school, which is admirable as, having raised 5 teens myself, I know how very important their sleep is to them, especially on School days! Some of the kids are not able to do the early morning Seminary so they do an evening one and that is the class that I teach. Teaching Seminary is an awesome calling and I just love it, not that I am sure that I am really all that good at it, but I try my best. I am sure that I am learning more than the kids! I got to go to Seminary Training yesterday, which has been a great help to me each month. I have learned new tools to help me teach better in doing so and I have come to gain a testimony of just how inspired and worthwhile this special program is for our teens. By the time they finish their four years in Seminary they will truly be able to "Liken the Scriptures unto themselves." And the best part is . . . so will I!

These darker and cooler evenings mean that I get to canoodle on the sofa with my quilt next to my much beloved Todd. Somehow it's even nicer when the evenings are darker and cool . . . it's all cuddly and warm. I really do love my Todd and he's a great blessing in my life. We are the perfect match for each other. I'm a bit messy and he's uber tidy. I know I drive him nuts at times and he must feel like the pooper scooper in the parade at times, but he never really complains. He just leaves notes around the house, gently urging me to pick things up. I think that's so cute, and sometimes I even pay attention to them! He does the majority of the housework around here, which I really appreciate. I know how very lucky I am to be able to go out to work and to know that when I get home, most of the big stuff around here will have been taken care of by him! He's such a sweetheart. Our 9th wedding anniversary is coming up this week. In some ways it's hard to imagine that it has been 9 years already, and yet at the same time I cannot imagine a time in my life where he wasn't a part of it! I am so very thankful that we are eternal partners, having been sealed together in our Temple for time and all eternity. This is an extra special blessing in my life that I never thought I would be given. The Lord does work in mysterious ways and I am greatful for all that He has done and that He does do for me!

Christmas is coming! I was able to get my Christmas Cake baked this past week and it is now ripening in readiness for Christmas. I will decorate it closer to the day! I just love these weeks in the run up to Christmas and everything that goes along with them . . . the picking out of gifts for my loved ones and the wrapping of them. The Christmas Cards . . . the food preparations. It's all so special to me. Celebrating the birth of our Saviour has always been one of my favourite occasions during the year and I just relish every single aspect of the season. I love going through my grocery store and looking at all the Christmas goodies that are appearing on the shelves, and I love to sit and plan our Christmas dinner etc. I just love Christmas full stop!

I have sold quite a few copies of my cookery book in these past few weeks and some of you have mailed me to tell me how very much you are enjoying it. That really makes me smile. This book was a real labour of love for me. I worked really hard on it for three years and to know that there are people out there who appreciate it really does my heart good. I wish that I could have had it professionally published, because then it would have been a lot cheaper for people to buy and it would have been set out a lot better. (I am no editor, but I did my best!) I am so very grateful that, despite my failings as an editor and the not so cheap cost of the book, that there are people out there who have had enough faith in me to have purchased it, and that they have taken the time to let me know how much they love it. This truly means the world to me. I thank each one of them from the bottom of my heart! (Clicking on the book takes you to a page where you can see a special preview of it.)

There you have it, my Sunday Six. There was ever so many more things to smile about this week, like getting to put together my newsletter, putting together parcels of my cards ready to mail out, enjoying the autumn leaves, bonfire night, fireworks . . . etc., but I have to stop somewhere. Just know that I am blessed and that each and every one of you, and your faithfulness in reading and the lovely comments you leave, are all a part of those blessings that I receive each and every day! I love and appreciate you all so very much!

I had a couple of cookbooks in my bag that I was looking through on my train trip to Orpington yesterday morning. One of them was just jammed with recipes that I flagged to try out. When I got home yesterday I made this lovely Chicken Casserole from out of it. I had to change it around a bit, because we don't have all the ingredients available over here that they used, but the premise is the same. It was delicious, absolutely delicious, but then again, I am not surprised! Comfort food usually is delicious!!!

*Chicken and Rice Casserole*
Serves 8
Printable Recipe

A delicious chicken casserole which makes good use of leftover cooked chicken (or turkey if that is what you have.) You can even purchase a rotisserie chicken to use in this if you are so inclined. Family friendly and very popular at pot lucks!

1 TBS butter
1 medium onion, peeled and chopped
2 stalks celery, chopped
2 cups cooked rice
3 cups of chopped cooked chicken
1 1/2 cups frozen petite peas
1 1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
1 (10 3/4 ounce) tin of condensed cream of chicken soup, undiluted
1 roasted pepper, chopped
3 cups coarsely crushed potato chips

Preheat the oven to 180*C/350*F. Lightly grease a large shallow baking dish. Set aside.

Place the onion, celery and butter in a microwaveable dish. Cover with cling film. Cook for 2 minutes on high.

Combine this with the rice, chicken, peas, cheese, mayonnaise, soup and the roasted pepper in a large bowl. Scrape into the greased baking dish. Smooth over and then crumble the potato chips over top.

Bake for 20 to 25 minutes until bubbly. Serve hot.

For dessert, I made Todd some tasty Date Slices. You can find them over on The English Kitchen.

Happy Sabbath everyone!

Standing Tall . . .

2009-11-06T18:37:00.005Z

One day this past week, when the sun shone, it was time to get busy with the garden and do all the little chores that need doing this time of year. We just couldn't put it off any longer, for winter will soon be here and by then . . . it will be too late.

You know the types of things I am talking about . . . pulling out and getting rid of dead flower heads, turn over the beds, mulching the more delicate plants in preparation for the winter's cold . . . raking the leaves, etc. It took most of a day and near the end of all our hard work, I stood there gazing at the garden and was inclined to wonder . . . just for a moment . . . if it was really worth the trouble of all our efforts. It doesn't even really belong to us and we could have to leave it at any time at all . . . should the whim hit us or hit our employers . . .

But then I thought about how beautiful it all looks in the middle of the summer, when the lavender is blooming, and the rose bushes are heavy with their blooms and when the heady scent of honeysuckle fills the air . . . and the hedgerow fairly vibrates with birdlife. I thought about all the happy hours we spend out there in the warmth of the summer sunshine enjoying an afternoon together as a family, amidst all it's quiet and splendour . . .

and then . . . I remembered this quote from Eugene Delacroix:

"To feel that you have done what should be done, raises you in your own eyes."

With that thought, it didn't matter that this was a garden that didn't really belong to us, or that we could choose to, or be asked to leave at any time . . . we'd done what should be done, and in doing so . . . we had earned the right to stand a little taller.

I had the time to do a little painting yesterday afternoon. Here's a little peek at my results. If you'd like to see the whole thing you can over on my Blossom Times Blog. I think she's quite sweet, don't you?

It has sure been chilly these past few days. I expect it won't be long now before we see a frost or two or three . . . I love sunny, frosty mornings when the air is brisk and everything has a certain bright clarity about it. Chilly, frosty days call for warmth in the kitchen and this lovely soup certainly fits the bill on that front!

*Herby Meatball Risotto Soup*
Serves 4
Printable Recipe

This delicious one pot wonder will warm up your innards on a chilly day. It's hearty and full of lovely Italian Flavours. Very quick to put together, it's lovely served with some crusty bread on the side.

For the meatballs:
1 pound of very lean ground beef
1 clove of garlic, peeled and minced
1 small onion, finely grated
salt and black pepper to taste
1/4 cup finely grated Parmesan cheese
1 TBS olive oil
For the soup:
1 large onion, peeled and chopped
1 clove of garlic, peeled and chopped
250g Arborio rice
1/2 litres of vegetable stock
1 400g tin of chopped tomatoes, undrained
1 tsp dried basil
salt and freshly ground black pepper to taste
50g freshly grated Parmesan cheese, plus more to sprinkle on top of the soup for serving

First make the meatballs. Put the meat into a bowl along with the minced garlic, grated onion, Parmesan cheese, and season to taste with some salt and pepper. Mix all together well with your hands and then shape the mixture into twelve evenly shaped meatballs.

Place a large deep skillet on top of the stove and heat over medium high heat. Add the oil and once it begins to shimmer, add the meatballs and brown them evenly on all sides. Remove to a bowl with a slotted spoon and keep warm.

Reduce the heat to medium and add the onions and garlic to the pan. Cook,stirring over medium and add the onions and garlic to the pan. Cook, stirring over medium heat for about five minutes until softened. Add the rice and cook, stirring until well coated with the pan juices for about one minute. Add the stock and the tin of tomatoes, along with the basil and oregano. Bring the mixture to the boil, then cover and reduce the heat to a simmer. Simmer for about 15 minutes. Add the meatballs and simmer for another five minutes. You may need to add a bit more stock if it isn't soupy enough. Season to taste with salt and freshly ground black pepper.

Stir in the Parmesan Cheese and serve in heated bowls with some more grated Parmesan for sprinkling on top.

I've been toying with my celery over on The English Kitchen. Why not pop on over to see what I've been up to!

Friday Ramblings . . . .

2009-11-06T05:43:00.002Z

I set the table full of food
And here they come, my hungry brood,
All flocking down with eager haste,
And not a morsel goes to waste.
A blue tit, swift on dancing wing
Is first to find the peanut string,
And then a robin, bold and bright
Is quick to feed . . . and quick to fight!
More mannerly, a song thrust calls
To glean the fruit and fat that falls
While finches swoop with joyful speed
At any sight of sunflower seed.
A blackbird's choice is apples, sweet
Yet sparrows care not what they eat
But gorge as long as food is there
Then fly away without a care.
No "thankyou" ever comes my way
For all the meals I set each day,
But my reward is in their song . . .
I'm serenaded, all year long!
~Margaret Ingall

Oh how I love to feed the birds. We have several feeders out in out garden and we keep them filled all year long. I do believe they are the best fed birds in the UK! They get all our stale bread and baking, plus we put out several different types of seed and nuts each day.

Our reward is in the watching. Todd and I both love to watch them at the feeders. Some can be quite aggressive, like surprisingly the robins, and other's are almost shy, just flitting in and then out again.

We get nuthatches, sparrows (of course) finches, robins, blackbirds, wagtails, thrushes, tits, amongst others. They're so much fun to watch. I think last year we clocked 18 different species of birds in our garden all told.

Some are annoying . . . like the Starlings, that come in and empty your feeders in short time . . . I have to remind myself each time that they are God's creatures too and have a right to be fed as well . . . they're just so greedy and aggressive, both with each other and with the other birds.

And then there are the squirrels . . . they are quite ingenuous in their drive to empty feeders. We have had great fun figuring out ways to keep them off, and I think we finally have that nut cracked as we have not had any in a while. But there have been times when we've found them quite entertaining to watch.

Nature is so beautiful, and watching the birds is something that Todd and I have had in common from the start. The reward is in the watching, and in the lovely birdsong that we get to listen to each day. It's so wonderful to be able to have something that you love so much that you can enjoy doing together. It's like the icing on the cake!

I have to go to the Dentist today for a rather big treatment. I had been going to another Dentist, and he had made a mistake with a filling in one of my back teeth, and so now I am having to go to a new Dentist to have his mistake undone. Most annoying, but really . . . what can you do? It's expensive too, but I will be glad to have it sorted once and for all. I hate going to the Dentist. I don't mind the check ups, but I hate having to have any work done at all. It makes me incredibly nervous and anxious. I hate needles and I hate drills and I hate the vulnerable feeling that I feel when I am laying back in their chair . . . it must be difficult to be a Dentist in some ways I should think . . . and have people dislike coming to you, viewing you as one of the necessary evils in life. Fingers crossed today's visit all goes well . . .

I'm not a big fan of store bought cookies, well . . . unless you are talking about Digestive biscuits . . . those I find completely moreish, oh . . . and Tunnocks Tea Cakes, they're pretty scrummy as well. I do like homemade biscuits and cookies the best of all though. I make a lot of chocolate chip at work as well as oatmeal. They go down a real treat. I like the old fashioned kinds of cookies best of all. My mom always makes a tin of old fashioned rolled out Molasses cookies for me when I go home and they taste so good, especially with a tall glass of cold milk. I love these molasses cookies here today as well. They are old fashioned, spicy and soft. They kind of remind me of little gingerbreads. You don't have to ice them, but I like to and then I add a sprinkle of sultana raisins on top . . . just because. You could also sprinkle them with chopped nuts, or even both! Or you could just be lazy and stir them into the batter before baking. They're delicious any way you choose to do it.

*Soft Molasses Drop Cookies*
Makes about 36
Printable Recipe

These are everything a good molasses cookie should be in my opinion. Crisp on the outside and meltingly tender on the inside and faintly spicy. These smell wonderful when they are cooking. I always ice mine and top with a few sultana raisins. You don't have to do this if you don't want. They are quite lovely without it. You may also stir in a couple handfuls of raisins and chopped nuts if you wish as well.

3/4 cup shortening
1 cup white sugar
1/2 cup molasses
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground powdered ginger
1/2 tsp freshly grated nutmeg
1 tsp salt
3 1/2 cups flour
1 tsp baking soda
1/2 to 3/4 cup milk
Optional Topping:
Vanilla butter cream icing and sultanas

Pre-heat the oven to 180*C/350*F. Line several baking sheets with parchment paper and set aside.

Cream the shortening and the sugar together, until fluffy. Beat in the egg, vanilla and molasses. Whisk the flour, soda, cinnamon, ginger, nutmeg and salt together and beat this iinto the creamed mixture alternately with the milk, only adding enough milk to give you a good dropping consistency. You don't want it too wet.

Drop by rounded spoonfuls onto the parchment lined baking sheets. Bake for 10 to 12 minutes, until lightly browned on the bottoms and set on the tops. Remove from the oven to wire racks to cool completely before icing if desired.

No, it's not some wierd alien creature, it's Cauliflower Cheese Pot Pie! A little whimsey of mine, showing today on The English Kitchen.

PS - for those of you who asked, I'll be posting my chocolate whoopie pie recipe soon!!

An Autumn Dance . . .

2009-11-05T05:26:00.003Z

Come said the wind to
the leaves one day,
come o're the meadows
and we will play.
Put on your dresses
Scarlet and gold,
For summer is gone
And the days grow cold.
~A Children's Song of the 1880's

This morning, I thought I'd share a few photos of the area around my house taken this past week. The colours are so very beautiful. The leaves are falling fast now and soon all the trees will be bare. I hope you enjoy this little glimpse of my heaven on earth in all it's autumn splendour.

Make a slide show, scrapbook or ecard

I have long been a fan of twice baked jacket potatoes and the other day I thought to myself . . . hmmm . . . why not stuff a butternut squash. This turned out to be a wonderfully delicious experiment in taste, that I hope you will find the time to make and enjoy for yourself! To serve, just spoon out the filling onto your plates and serve along side of some steamed Basamati Rice and a lovely mixed salad. Enjoy!

*Twice Baked Butternut Squash*
Serves 2
Printable Recipe

A delicious recipe which is written for two, but will very easily multiply to feed more. Just use a larger squash, increase the initial baking time and double the stuffing ingredients!
This is a real winner!

one butternut squash, about 2 pounds in weight
1/2 cup of frozen spinach, thawed and squeezed completely dry
1 TBS butter
1/2 tsp salt
1/4 tsp white pepper
1 tsp fresh thyme leaves, chopped
1/2 cup toasted walnut halves, toasted and coarsely chopped
3 ounces of gruyere cheese, grated
olive oil to drizzle

Pre-heat the oven to 180*C/350*F. Cut the butternut squash in half lengthwise, and scoop out all the seeds and fibrous bits and discard them. Place the two halves onto a baking sheet and bake in the oven until quite tender, approximately 1/2 hour to 45 minutes. Remove from the oven and set aside for a few minutes, until cool enough to handle.

With a metal spoon, carefully scrape out the flesh of the squash, leaving about 1/4 inch border around one of the halves. (You will only be stuffing the one half. Discard the skin from the other half.) Mash the flesh until fairly smooth, along with the 1 TBS of butter.

Squeeze as much water as you can from the spinach leaves, and then chop them coarsely. Stir them into the squash along with the seasonings, thyme, walnut pieces and the gruyere cheese. Pile this stuffing into the remaining squash half.

Increase the oven temperature to 200*C.400*F. Place the stuffed squash half onto a shallow baking tray and pop it back into the oven. Bake it for about 15 to 20 minutes until the filling is completely heated through, and starting to brown a bit on the top. Remove from the oven, drizzle with a little bit of olive oil and serve.

I usually serve this with some steamed Basamati rice and a mixed salad on the side. It truly is delicious!

There are even more warming treats for Bonfire Night over on The English Kitchen this morning! A delicious Cabbage Soup with Cheese, and some taste tempting Cheddar and Chive Scones!

Happy Bonfire Night everyone!!

Thoughts for Today . . .

2009-11-03T20:36:00.002Z

Yesterday has gone forever . . .
Forget it, let it be.
Who knows what tomorrow holds?
Today's for you and me.
Another chance to start afresh
And leave the past behind,
Accomplish those unfinished tasks,
And seek some peace of mind.
A time to write or make a call,
Encourage someone's schemes;
And then a time for being you . . .
To nourish all your dreams.
A time to reap, a time to sow,
And every hope renew,
And celebrate this gift of life . . .
Today's for me and you.
~Iris Hesselden

Today truly is the first day of the rest of your life. Make it count. Make it a blessing. Make it better than yesterday and full of hope for tomorrow. Dot all your "i's" and cross all your "T's". Discover every blessing that lays hidden in the mundane. Love all your loves and pray for all that are not so "lovely." Hope, dream, celebrate, grab the joy that is yours in the here and the now . . . Do the best that you can, and leave the rest up to the Lord.

Just a quickie this morning because I am running late. I actually slept in an hour longer than I usually do!! I musta needed it, but boy I wish I hadn't! Just enough time now to give you my tasty recipe for today and then I am off!

I found a recipe the other day for what looked to be a delicious Chocolate Croissant Bread Pudding, but as you know, we don't really do chocolate here at Oak Cottage. I thought what a shame . . . and I had some stale croissants that needed using up as well. Then I spied a recipe for a Banana Bread Pudding that also looked delicious and I thought . . . what if I took the best elements of both recipes and combined them to make one that suited us in every way. This is what I came up with, and let me tell you from the outset . . . this . . . is . . . just . . . wonderful!!! Best bread pudding I have ever tasted, full stop!!

*Caramelized Banana Croissant Bread Pudding*
Serves 4 to 6
Printable Recipe

Do you like Banana bread? Do you like Caramel?? Got some stale croissants that need using up??? There are only three words to describe this. OH MY GOODNESS! Yes, this is the scrummiest bread pudding ever!

Cooking spray
2 TBS butter
1/2 cup soft light brown sugar, packed
2 large ripe bananas, peeled
6 stale, large sized french croissants
3 large eggs
1 cup cream
1 cup whole milk
1/4 cup white sugar
1 TBS vanilla extract
1 tsp rum flavouring
1/2 tsp salt

Lightly spray a 9 inch square baking dish with cooking spray. Set aside.

Place a large skillet over medium heat. Add the butter to the pan and allow it to melt. Add the brown sugar and stir to moisten it all. Cook and stir, until the sugar melts and begins to bubble. Slice the bananas into the skillet, cutting them about 3/4 of an inch thich. Stir them around in the brown sugar mixture to coat them. Remove from the heat and set aside.

Tear the croissants into 1/2 inch chunks. Place them in to the prepared baking dish. Pour the banana mixture over top of the torn croissants and then fold it into them with a rubber spatula until they are well combined.

Whisk together the eggs, cream, milk, sugar, vanilla, rum flavouring and salt until well mixed, and until the sugar is dissolved. Pour this mixture over top of the banana and croissant cubes, making sure you cover them equally. Press it down a bit to make sure it is all well coated. Let sit for 30 minutes at room temperature.

Pre-heat the oven to 180*C/350*F. Place the filled baking dish on top of a baking sheet and place on the centre rack of youroven. Bake for 50 to 60 minutes, until puffed and golden brown and just set in the middle. Remove from the oven and allow to cool for 10 minutes before cutting into squares to serve.

And to really get your taste buds tingling . . . there's an Orchard Fruit Crumble on offer over on The English Kitchen this morning!

A Christmas for Emily

2009-11-03T14:42:00.000Z

Emily is ready and waiting for Christmas, all dressed in her best Christmas dress, complete with a pretty red net crinoline underneath.

She's holding a lovely brown felt teddy bear, which is completely jointed with moveable arms and legs,button trim and adorned with a red satin bow.

Her hair is hand styled and composed of brown worsted yarn, and tied into pigtails with torn fabric bows which match her dress.

The dress is made of Tilda Fabrics, 100% cotton in a pretty red and white print, with lace trim around the edge of the skirt, hand gathered to create a ruched and scalloped hemline, which showcases the underskirt.

The neckline is graced with a hand crocheted lace collar and a pretty white pearlized and red button cameo adornment.

She has red and white striped ticking legs and black painted shoes, as well as white onasberg pantaloons beneath her slip.

Her pretty little face is hand blushed with beautiful hand painted blue eyes and black lashes.

Completely hand sewn of superior materials she would make a beautiful decoration and collectable. She is not intended as a play toy.

The asking price is £30.00. Please contact me on MarieAliceJoan at aol dot com if you are interested. Will ship first class, and insured to anywhere in the world upon receipt of payment.

Sad to say . . . no chocolate here today!

2009-11-03T05:26:00.003Z

Often when a friend or a relative is celebrating a birthday I will call them on the telephone and serenade them with my rendition of the song . . . "Happy Birthday To You." It never fails to please the recipient, even though my voice may not be the best in the world. Leona Lewis I am not! I can always hear the smile on the face at the other end of the telephone line, in the voice of the person I have called and in truth, my own heart sings with a smile as well.

The Happy Birthday song was written by two sisters from Kentucky, USA back in 1893, and it would not be surprising to learn that it is the world's best known song and the one that is sung and has been sung more than any other song ever written. Actually, with each one of us having a birthday every twelve months and there being billions of people in the world, it's quite obvious that it's happy, friendly and loving words are being sung and heard somewhere in the world every minute of every day!

Patty and Mildred Hill, it's original authors, first wrote the song as "Good Morning To You." Then in 1935 a song publisher with great foresight decided to give it a makeover and it became "Happy Birthday To You."

I have several close friends this month who have birthdays, and a much beloved son as well, and so I will be calling them on those special days to sing this special song to them. When I do so, I will think of these two sisters who first penned the words.

I wonder . . . did they realize at the time how many individual lives through time would be blessed by their simple words??? I dare say they didn't have even the slightest idea of the impact their writing would have on the world. I can only hope that I am able to leave behind a fraction of this same type of legacy behind, and if I am able to do even that, what a wonderful thing that will be.

I know, this is Tuesday . . . and once again there is no Tuesdays With Dorie post here at Oak Cottage. The recipe this week was the Chocolate Caramel Chestnut Cake on pages 269-272, as chosen by Katya of Second Dinner. We don't do chocolate in this house, unless we are having guests who will help me eat it. Todd hates chocolate cakes and cookies, and in today's economic climate, and with me slimming, I just can't justify baking anything that won't be eaten. (It does sound really good though!!!) I hope all the Tuesdays With Dorie people understand. If you are interested in seeing the recipe check it out on Katya's page and do please check out the blog roll to see what some of the other ladies came up with. Next week Em of The Repressed Pastry Chef selected Cran-Apple Crisps on page 422. Now, that . . . I can do!

So no chocolate here today, but I do have these scrumptious Oatmeal Whoopie Pies to share with you! I have often made chocolate whoopie pies for my children when they were growing up, and in fact my sister and I both independantly won blue ribbons at our individual county fairs back in the 1980's by using the same whoopie pie recipe, and in the same year too! Now what are the chances of that happening! It was pretty special indeed. At any rate we don't do chocolate nowadays as I have said and I found this Oatmeal Whoopie Pie recipe in one of my newest cookbooks, The Amish Cook's Baking Book, by Lovina Eicher. They're fabulous, simply fabulous! (how could anything Amish not be?)

*Oatmeal Whoopie Pies*
Makes 24 whoopie pies
Printable Recipe

These are very similar to Little Debbies Oatmeal Cookies, but better coz they're homemade. If you like oatmeal cookies and whoopie pies, then you will love these!

3/4 cup butter, softened
2 cups packed soft light brown sugar
2 large eggs
1/2 tsp salt
2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick cooking oats
2 tsp baking soda
3 TBS boiling water
Filling:
1 large egg white
1 TBS vanilla extract
2 TBS milk
2 cups icing sugar, sifted
1/4 cup vegetable shortening, softened

Pre-heat the oven to 205*C/425*F. Lightly grease a couple of baking sheets and set aside.

Cream the butter and sugar together until fluffy. Beat in the eggs. In another bowl, sift together the flour, salt and baking powder. Beat this into the creamed mixture. Stir in the oats and cinnamon. Mix all together well. Stir together the baking soda and the boiled water. Stir this mixture into the rest of the batter, mixing it in well.

Drop by the tablespoon onto the baking sheets, placing them at least 2 inches apart. Bake until the cookies are firm and just starting to turn golden around the edges, some 10 to 15 minutes. Remove from the baking sheets to wire racks to cool completely when done.

Combine the egg white, vanilla, milk and 1 cup of the icing sugar. Cream well together. Add the remaining icing sugar and the shortening, beating all together until smooth. Spread 1 tablespoon of the filling on the bottom of one cookie and top with a second cookie.

Wrap each whoopie pie individually in plastic wrap and then place in a tightly sealed container to store. They will keep up to five days this way. (If you have them around that long!!!)

In honour of British Sausage Week, we have sweet and sour meatballs on offer over at The English Kitchen today. Wonderful darlings, just wonderful!!

The Simple Woman's Day Book

2009-10-31T17:09:00.002Z

FOR TODAY, November 1st, 2009 ...

Outside My Window...
It is dark and very, very still. Jess is laying over on the carpet in front of the fire snozzing away. After a very windy and rainy day yesterday, the sky looks to be clear this morning, but I noticed that it was very chilly when I put Jess out when I got up, but then . . . it is November and that is to be expected.

I am thinking...
About all the lovely comments you left for me yesterday and how kind and loving they were. I thank you all from the bottom of my heart, and to Lura who called . . . what special friends you are. I truly felt upheld and uplifted. You all did make what was a rough day, so very much better.

I am thankful for...
Each of you and the technology that has brought you all into my life. You all are just the best and I hope that you know that!

From the kitchen...
There'sa couple of those custard tarts left and some tasty cookies that I made yesterday, and that's it! I know!!! I'm slipping!

I am wearing...
Black and white jammies and my new slippers. Comfy and warm am I.

I am creating...
I did some work on my art course this past weekend and that was good. I think I am really going to enjoy it. I also have all my printed Christmas Cards ready to go, so will be doing a post about them soon, and this little lady is what has kept my fingers busy for a week or so now. She's finally finished. Everyone meet Emily.

She's all dressed up in her Christmas finery, including her best dress, striped socks, little black shoes, pantaloons and red crinoline to hold her pretty beribboned and lace trimmed dress up just right. She has her best friend with her, a teddy bear, who is also fully jointed, poseable in his own right, and wearing a pretty red ribbon.

My camera ran out of power right when I was in the middle of photographing her so I don't have the best pictures yet. I'm hoping to get some better ones today, and yes . . . she is for sale.

I am going...
I had a really busy week last week at work and this week doesn't promise to be any quieter. I have to get my grandson's Christmas presents wrapped and in the post as well. I should have done it already, but with all the mail strikes have been a bit afraid that they might get lost. I have Seminary on Thursday evening, but other than work, that's pretty much it . . . oh . . . darn I just remembered. I have the Dentist on Friday. I hate going to the Dentist. This will be a whopper of an appointment. He has to undo some damage done by my previous Dentist and drill out an old filling that was improperly done and replace it with a crown. I am not looking forward to any of it!!!

I am reading...

This is another book that I had previously read a very LONG time ago. Forever Amber, by Kathleen Winsor. I think I first read it back in the late 1970's when I was a very young bride. It was one of the first Historical Romance novels I read and it was pretty tame compared to some of the others that came afterwards. I used to really love reading Historical Romance, but to be honest they started becoming soooo smutty that I stopped reading them.

I am hoping...
That I do well on my Art Course. It has been a lifelong dream of mine and I can't believe I am finally doing it. I have a very short attention span and I have a tendancy to want to rush through things, so I am trying hard to pace myself with this so that I get the most out of it as I possibly can. I don't know why my attention span is so short. I am always doing several things at the same time, reading half a dozen books, etc. I get bored really quickly.

I am hearing...
I am hearing nothing but the ticking of the clock, the humming of the refrigerator and the clicking of my keys. It is so very quiet in here. There is peace in the silence. Remember that old song, Silence is Golden? I used to love that song, still do! I should go back and listen to it again sometime and re-hear the words. I am quite sure that I would get a very different feeling from the words now as an adult than I did as a teenie bopper! Funny how that goes!!

Around the house...
I have almost finished doing my Art Studio. I better finish it up this week or Todd will be getting annoyed with me! I have the usual other sundry things to get done of course. What's that you say??? No rest for the wicked???? Oh man . . . I must be really bad!!!

One of my favorite things...
is YOU!

Your loving comments, your heartfelt prayers, your friendship. You all are so very special to me and have enriched my life in so very many ways. Thanks so much!! ☺

A Few Plans For The Rest Of The Week...
Work, scripture study, my art course and hopefully a bit of play! Sounds like a good mix to me!

Here is picture thought I am sharing...

Remember the surpise Teasel plant I had growing in my garden??? This is how the seed heads look now, that autumn has it in it's firm grip and all the colour had gone. I think they are still beautiful in their own unique way. Kind of like us I guess, when the flush of youthful beauty is gone . . . tis replaced with a beauty all of it's own, the type that shows from the heart.

And there you have it, my Simple Woman's Day Book for today. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)

*Leftover Meat Casserole*
Serves 4 to 6
Printable Recipe

This is a most delicious way to use up all those leftovers from your Sunday lunch. It's an old fashioned recipe that I have had in my Big Blue binder for many years. It's really good, quick and very easy to put together. It also uses up all the little bits that you have leftover, including the vegetables. It comes from the days when nothing was wasted. It's an oldie but a goodie!

2 cups cooked lamb, pork, beef or poultry, cut into smallish pieces
1 cup diced celery
1 clove of garlic, peeled and minced
1 1/2 cups leftover vegetables, diced
1 tin of condensed cream of tomato soup, undiluted
1 tin of condensed mushroom soup, undiluted
3 cups cooked egg noodles
salt and black pepper to taste
1 cup of stock (the kind you use depends on which meat you are using)
1 cup dry bread crumbs
1/2 cup grated strong cheddar cheese

Pre=heat the oven to 180*C/350*F. Lightly grease a casserole dish and set aside.

Put the onions, celery and garlic into a microwave safe dish along with 1 TBS of water. Cover with cling film, prick a hole in the top, and microwave for about 1 1/2 minutes, or until they are crispy tender. Remove and drain.

Mix the onion mixture together with the chopped meat. Place the meat, vegetable and noodles together in layers in the buttered casserole dish, ending with noodles on top, seasoning each layer lightly with some salt and black pepper. Blend the soups and meat stock together and pour this over top of the noodles.

Combine the crumbs and cheese and sprinnkle this evenly over top of the dish. Bake for 35 to 40 minutes until nicely bubbling and lightly browned in top. Delicious!

There's a Rack of Pork roasting over in The English Kitchen today. Yummy, with fennel and potatoes and a honey mustard glaze!