Wednesday, April 15, 2015

Spring in Maine - YESSSSSS

Spring has finally arrived in Maine!
This stunning photo was taken Easter Eve by Maine Magazine - Elizabeth Quaglieri

Sunday, February 22, 2015

I Surrender to Winter 2015

Yes, we've had some snow - over 111 inches of it!  I have NEVER seen so much snow in my life!  I surrender to New England winter of 2015! 

View from my Massachusetts bedroom window!  Pretty isn't it?  I'm sick of looking at it!

Can you figure out where the stairs to the bandstand are?

AMassachusetts neighbors home!  Look at that ice!

Snow at our cottage

Ice on the rocks

Saturday, November 22, 2014

Crustless Cranberry Pie

The Cranberry, or as I like to think of it ~ nature's ruby!  This little power fruit is packed with all kinds of excellent benefits!  Lots of phyto-chemicals that support good heart, immune and anti-cancer health!  

Before I knew anything about that, I bought them simply because I liked them!  Below are a few reasons why I enjoy them!  Oh, they keep well in your freezer too!!

A few of my favorite things!
Cranberry relish
Cape Codder drink
Cranberry sauce

Below is a recipe for a super simple crustless cranberry pie!  I hope you enjoy it as much as I do!

photo from Allrecipes


1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice 
Two Years Ago
Cranberry Relish

Three Years Ago

Saturday, October 11, 2014

A Birthday . . .

This little sweetie celebrated her 3rd birthday this week and all she wanted was for her daddy to come back from heaven to play Play-Doh with her for the day.  How I wish he could have.  

The big family celebration will be next week!  I can't wait!  I love this little girl so much!

"Sometimes the smallest things take up the most room in your heart" - Winnie the Pooh

Friday, September 26, 2014

My Heart is Broken

I don't even know where to begin, but I thought I would let all of you wonderful friends know that my beloved Godson & nephew passed away two weeks ago.  A poor decision accidentally cost him his life.  Our family is devastated, we will never recover from our loss, but we will learn to live with our loss.

Billy & I at a birthday party
My nephew was 29, and a father of two.  Billy had a fantastic hug, smoochy kisses, a great smile and an equally great sense of humor. Billy loved spending time with his children, camping, fishing, body surfing at the beach, going to sporting events, especially watching his son play football, and he loved sharing "gold-fish" with his baby. 

April 2014
Please keep our family, my nephew and my nephew's children in your thoughts and prayers.  His children are only 9 & 3 (next month).

“When the cold rains kept on and killed the spring, it was as though a young person had died for no reason.” Ernest Hemingway

Wednesday, August 6, 2014

Watermelon Salad

I have to tell you, I was surprisingly shocked at how good this was!  We had a huge family party for 3 of my nieces this past weekend.  Two of them are leaving the country, one for medical school, one to teach, and the third niece received her masters degree.  I will also tell you that there was only a one cup serving left!  This recipe is from Food & Wine.  I hope you enjoy it as much as my family did!

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco (I forgot to add this)
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

In the top photo; the front row middle and far right girls are leaving the country and in the back row, in red, received her masters degree.

Those same girls are from left to right the 2nd, 3rd & 4th young ladies. xo