A little soaking .....
a little scrubbing .....
need a little brushing .....
and ready for the weekend!
We hope you have a great weekend!
xoxo
Sharon and Max
4.30.2010
4.29.2010
Bittersweet
Can a text message be bittersweet?
I think so.
I just recieved a text from my sweet baby girl that read
"Just finished my last college class"
It sent my heart racing; both excited and sad.
I just sobbed.
Is that right?
It's over?
It just seems like last week she started kindergarten. The early morning panic attack that her finger nail polish did not match her toe nail polish (we still have those days).
Wasn't it just yesterday she graduated High School?
Where has the time gone?
So I sent a text message back saying....
"Well what will you do with yourself now?"
And the quick reply read
"Close down the bars on Dickson Street"
Yep. That's what thousands of dollars towards a college education will pay for ~ a
C O M E D I A N !!!
So I replied back
"wait for me"
So now a new journey begins (sigh...)
xoxo
Sharon
4.24.2010
4.18.2010
4.17.2010
Pink Saturday and a Wish List
As if I don't have enough projects in my life right now
I really, really, r e a l l y like these bedrooms!
So what do you think?
Is this dreamy eye candy or what?
Just one more insy, tinsy small project to the list......
Happy pink my friends!
Sharon
4.16.2010
4.12.2010
4.10.2010
A Little "Pink" Shopping!
Look at the yummy "pink" goodness I found on Etsy
My favorite place to shop!
Happy Pink Saturday,
Sharon
4.09.2010
Go Bananas!
As a child my favorite part of the banana was peeling off the chiquita banana sticker and putting it in the middle of my forehead and doing the chiquita banana dance across the kitchen floor in my sock feet. Today, I appreciate its nutritional value and enjoy them in my cereal, yogurt, smoothies and breads. Oh, and every now and again I will cut loose across the kitchen floor for ole times sake.Double-Banana Pound Cake
Ingredients
Cooking spray
3 tablespoons dry breadcrumbs 3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar
Preparation
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.
Enjoy,
Sharon
Participating in Foodie Friday
4.06.2010
4.04.2010
Happy Easter!
One of my favorite Easter memories as a child is of
some sugared eggs I received one year in my basket.
The little picturesque scene was just enchanting.
I would stare at it for what seemed like hours.
It was on my night stand while I slept,
on the dinner table as I ate,
and I would wrap it ever so gently in my purse and carry it with me.
And then when Easter passed, the candy was ate, I tucked it in my drawer to save it for the next year.
UNTIL
the trail of ants led my mother to it (yikes)
No longer a pretty picture!
I hope your Easter is filled with sweet "child-like" memories that you will carry with you for a life time!
Many blessings to you!
xoxo
Sharon
4.03.2010
A Easter Pink Saturday!
Participating in Pink Saturday.
Be sure to go by and see my other Pink friends ;)
Happy Easter!
Sharon
4.02.2010
Edible Easter Decor
What could be sweeter than a decoration you can eat?
Easter Cookie Ornaments
To transfer your favorite Easter image design onto a cookie,
reduce it to 65 percent of its original size on a standard color photocopier
(at any Office Depot, Kinkos, etc)
Take the smaller image to your favorite bakery where it can be reproduced with edible inks on thin, sticker-like sheets of paper made from rice, potatoes or cornstarch.
Roll out store-bought or homemade sugar cookie dough to 1/4 inch thick. For vintage postcard images, cut dough into 3 3/4 x 21/2-inch rectangles. Use a cookie cutter to create the egg-shaped cookies
Carefully punch holes for the ribbon at the top of the raw cookies with a drinking straw
While the cookies are baking, cut out the images from the edible paper. Make matching ribbon holes in the paper with a hole punch
Let cookies cool, then top them with a thin, even layer of white icing.
Peel the edible paper from its backing and gently smooth onto the cookies surface.
Allow the images to set for a few minutes, then pipe pastel-hued frosting along the edges.
Dust with edible glitter and thread with thin ribbon to hang from a whimsical feather tree for a fun centerpiece.
If you do not have a tree they look just as adorable on your favorite vintage plate.
Happy Good Friday!
Enjoy,
Sharon
Participating in Foodie Friday
images and recipe from countryliving.com
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