Our new front door . . . Welcome, please come in!

Hubby and I have been talking about getting a new front door since we moved into our home some 15 years ago!  We finally ordered one last evening!  We decided to take advantage of the tax credit and improve our energy with a new door.  Truthfully, on a windy day I could probably blow-dry my hair from the draft that comes from that door!  So, what do you think about my new door?  I really love it!  

This is what the glass looks like up close and personal - what do you think?  I fell in love with it! I also liked the privacy rating on this glass, it was a 9 out of 10! 

Next we'll order the lock set, we have some time, the door will take two weeks to arrive.  I think we'll order a brushed nickel or pewter, what do you think?  I'm so excited about my new holiday home improvement!  

It's Pie Day!!!

Blueberry

Today, the day before Thanksgiving is what we refer to as "Pie Day" in my family!  It's become a family holiday!  It is a much awaited for event where multiple generations of the women, girls and sometimes the guys, get together and make pies!  We gather at my Aunt Mae's and we bake from about 8:00 a.m. to 5:00 p.m.  The most pies ever made in one year - 45!  You could say it's a regular work day!  LOL!!

Pumpkin

Everyone brings their own ingredients, pie plates, rolling pins, fillings and specialty tools.  What makes this so much fun is now the young girls are useful - they peel the apples! We also each bring a bottle of wine.  The wine isn't uncorked until the last of the pies are in the ovens.  The running joke is we make pies, they we get pie-eyed!

Lemon Meringue

The tradition started about 10 years ago, Aunt Mae was the only one who had nana's pie crust recipe and who could make her pies.  So, she told us to bring our stuff the day before Thanksgiving and she'd teach us how to make pies - we are now a family of pie makers!  There are at least 25 of us making pies!

The Queen of Pies - Apple

Happy Thanksgiving to all!

Remembering JFK

Today marks the 47th anniversary of the death of our 35th President, John F. Kennedy.  I just wanted to take a moment to remember him.

Below are some of his great quotes. 

"Ask not what your country can do for you - ask what you can do for your country. "  - JFK Inaugural address


I think this is the most extraordinary collection of talent, of human knowledge, that has ever been gathered at the White House - with the possible exception of when Thomas Jefferson dined alone.
John F. Kennedy


I am not the Catholic candidate for President. I am the Democratic Party's candidate for President, who happens also to be a Catholic.
John F. Kennedy

I am sorry to say that there is too much point to the wisecrack that life is extinct on other planets because their scientists were more advanced than ours.
John F. Kennedy

I am the man who accompanied Jacqueline Kennedy to Paris, and I have enjoyed it.
John F. Kennedy

I don't think the intelligence reports are all that hot. Some days I get more out of the New York Times.
John F. Kennedy

I hope that no American will waste his franchise and throw away his vote by voting either for me or against me solely on account of my religious affiliation. It is not relevant.
John F. Kennedy

I just received the following wire from my generous Daddy; Dear Jack, Don't buy a single vote more than is necessary. I'll be damned if I'm going to pay for a landslide.
John F. Kennedy

I look forward to a great future for America - a future in which our country will match its military strength with our moral restraint, its wealth with our wisdom, its power with our purpose.
John F. Kennedy

I think 'Hail to the Chief' has a nice ring to it.
John F. Kennedy

If we cannot now end our differences, at least we can help make the world safe for diversity.
John F. Kennedy

In a very real sense, it will not be one man going to the moon it will be an entire nation. For all of us must work to put him there.
John F. Kennedy

In the long history of the world, only a few generations have been granted the role of defending freedom in its hour of maximum danger. I do not shrink from this responsibility - I welcome it.
John F. Kennedy
 

Beef Stew & Books . . . hmmm

It was good!

As the Thanksgiving holiday draws near I find myself wanting to toss everything aside and work around our home painting, cleaning and cooking! Unfortunately the text books are calling - loudly! This past weekend I wanted to make a beef stew, needed to finish a lesson plan, wanted to bake a loaf of bread, and needed to take a trip to the local library!

I think taking Fall classes, especially two with a 200 hr. practicum, is the worst thing to do to ones self - for me. Thankfully this time next month my agony and anxiety will be over and I should be able to put up the tree without the books calling - if they are still calling this time next month they'll probably find themselves in the fireplace!

A pile of books used for my lesson plan and to answer some questions

With the completion of these two classes and my 200 hr. practicum I'll have my library media specialist license - yeah! What does that mean? I'll be able to be a school librarian - yeah! That will leave me with 4 classes left to take to complete my masters in library - yeah! Those will be taken one at a time! My January class is lined up already!

So, without further adieu here's my beef stew! In case you were wondering, I went to the library, finished the lesson plan and I bought the bread!

Would you like some?

Balsamic Beef Stew

Ingredients:

• 3 Tbs. all-purpose flour
• 1/2 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to
  taste
• 2 lb. boneless beef chuck, trimmed of excess fat
  and cut into 1 1/2-inch pieces
• 3 Tbs. canola oil
• 1 large red onion, sliced
• 2 bay leaves
• 1 cup full-bodied red wine
• 2 cups beef broth
• 1 lb. red or Yukon Gold potatoes, cut into 1 1/2-
  inch chunks
• 3 large carrots, peeled and cut into 1-inch
  chunks
• 2 Tbs. balsamic vinegar

Directions:

Brown the meat
In a resealable plastic bag, combine the flour, the 1/2 tsp. salt and the 1/2 tsp. pepper. Add the beef, seal the bag and shake to coat the beef with the seasoned flour.

In a heavy pot or Dutch oven over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the meat to a plate.

Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes. Stir in the bay leaves, wine and broth.

Braise the meat and vegetables
Return the meat and any juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more.

Finish the dish
Season the stew with salt and pepper. Remove the bay leaves and discard. Stir in the balsamic vinegar, divide among individual shallow bowls and serve immediately. Serves 6.

Veterans Day

Veterans Day is November 11th and I would like to open this post by thanking all veterans from all countries who are serving and who have served their country and have fought for freedom. I'm sending special thanks to the U.S. Veterans that I personally know and have known during my lifetime. Whether they served in the Great War (Grampa) or World War II (Uncle William, Uncle Peter, Uncle Jimmy, Tony), or the Korean Conflict (Uncle George, Uncle Johnny, Uncle Danny, Pete, Dick, Bobby, Tommy, Joe) or the Cuban Missile Crisis (brother-in-law Cy) or the Vietnam War (George, Dick, David, Al, Mike, Tom, Walter, Normand) or Desert Storm (Amy, Joyce, Rich ) or Operation Iraqi Freedom (Stephen, Matt, Scott) or whether you have simply served during peace time (cousins Kathy, Doug & BettyAnn, friend Mary). I also want to thank two who couldn't serve but wanted to serve (Dad, Uncle Connie) and to those who served in conflicts that were not mentioned. It is because of these soldiers and marines that we are able to enjoy our freedom, and the pursuit of happiness.

Below is a history of Veterans Day, and a collection of patriotic flag photos that I have taken over the past few years.

(Mast from the USS Portland, now a memorial)

1918

World War I, then normally referred to simply as The Great War (no one could imagine any war being greater!), ended with the implementation of an armistice [temporary cessation of hostilities-in this case until the final peace treaty, the infamous Treaty of Versailles, was signed in 1919] between the Allies and Germany at the eleventh hour of the eleventh day of November, 1918.

(Portland Head Light - commissioned by President George Washington)

1919

November 11: President Wilson proclaims the first Armistice Day with the following words: "To us in America, the reflections of armistice Day will be filled with solemn pride in the heroism of those who died in the country's service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her sympathy with peace and justice in the councils of the nations." The original concept for the celebration was for the suspension of business for a two minute period beginning at 11 A.M., with the day also marked by parades and public mettings.

(Civil War Soldier who fell at Fredrickburg buried in Massachusetts)

1920

On the second anniversary of the armistice, France and the United Kingdom hold ceremonies honoring their unknown dead from the war. In America, at the suggestion of church groups, President Wilson names the Sunday nearest Armistice Day Sunday, on which should be held services in the interest of international peace.

(Cape Porpoise Maine)

1921

Congress passes legislation approving the establishment of a Tomb of the Unknown Soldier in Arlington National Cemetery. November 11 is chosen for the date of the ceremony. According on October 20, Congress declares November 11, 1921 a legal Federal holiday to honor all those who participated in the war. The ceremony was conducted with great success.

(Cape Elizabeth, Maine)

1926

Congress adopts a resolution directing the President to issue an annual proclamation calling on the observance of Armistice Day. Throughout the 1920s and 1930s, most states establish November 11 as a legal holiday and at the Federal level, an annual proclamation is issued by the President.

(Old Glory with 45 Stars & Stripes - Freeport, Maine)

1938

Congress passes legislation on May 13 making November 11 a legal Federal holiday, Armistice Day. The United States has no 'actual' national holidays because the states retain the right to designate their own holidays. The Federal government can in fact only designate holidays for Federal employees and for the District of Columbia. But in practice the states almost always follow the Federal lead in designation of holidays.

(Kennebunkport, Maine)

1941- 1945

(Biddeford Pool, Maine)

1950- 1953

World War II and the Korean War create millions of additional war veterans in addition to those of the First World War already honored by Armistice Day.

(Hollis, New Hampshire)

1954

On June 1, President Eisenhower signs legislation changing the name of the legal holiday from Armistice Day to Veteran's Day.

(Portland, Maine)

1968

Congress passes the Monday Holiday Law which established the fourth Monday in October as the new date for the observance of Veteran's Day. The law is to take effect in 1971.

(Kettle Cove, Maine)

1971-1975

The Federal observance of Veterans Day is held on the fourth Monday of October. Initially all states follow suit except Mississippi and South Dakota. Other states changed their observances back to November 11 as follows: 1972- Louisiana and Wisconsin; 1974- Kentucky, Arkansas, Connecticut, Georgia, Maine, South Carolina, West Virginia; 1975- California, Florida, Idaho, Illinois, Iowa, Kansas, Missouri, Montana, Nebraska, New Hampshire, Oklahoma, Oregon, South Carolina, Utah, West Virginia, Wyoming

(So. Portland, Maine)

1975

Legislation passed to return the Federal observance of Veteran's Day to November 11, based on popular support throughout the nation. Since the change to the fourth Monday in October, 46 states had either continued to commemorate November 11 or had reverted back to the original date based on popular sentiment. The law was to take effect in 1978.

(Old Orchard Beach, Maine)

1978

Veteran's Day observance reverts to November 11.

(Kennebunkport, Maine)

I hope you enjoyed my tribute to our brave men and women.

Duke

We have an adorable Cockapoo dog, his name is Duke and he's 20 pounds of terror! Duke was named after my husbands paternal grandfather Reginald Marmaduke W., who was also known as Duke. Grandpa Duke was born on a boat that sailed from England to Canada in 1877 (yes that date is correct). Duke is our only "child" and he runs the roost! For those of you who are wondering what a Cockapoo is, it's a mix of a Cocker Spaniel and a Poodle. We bought Duke from an on-line breeder, ANGELS COVE COCKAPOOS in Ohio.

Duke is hypo-allergenic, which is great for my dog allergies. He does not shed because he has hair, the other good thing about that is I don't have to vacuum every day!

Hanging out in Maine, waiting to go to the beach!

Duke loves to hang out on the foot stool in the family room

Here he thinks he's a "hot" dog after a trip to Pampered Paws

He's quit smoking the stogies, now if we could

only get him to give up the 3 martini lunch!

Totally bored posing for photos! and wondering

if there's a treat in it for him - he lives for treats,

don't we all - LOL!

Ah, feeling the wind in his face - one of his

favorite pastimes in the car.

I hope you enjoyed my post about my pet, he really is a lot of fun, especially when playing ball, or going for a walk. He's also a great little watch dog, like most males, very protective of his territory!

Nana's apple pie

Ready for the oven!

We all know, an apple a day keeps the doctor away, I think a slice of pie will do the same for you! Here's my late Nana's apple pie recipe. Enjoy with a scoop of vanilla ice cream or a slice of sharp cheese (my favorite and my late Grampy's too).

If you think you would like to make a decorative crust you can use cookie cutters or purchase these cute little cutters from Williams Somoma - I know you'll love them, I do!!!

Ready to eat!

DOUBLE PIE CRUST

• 2 cups All Purpose Flour
• 1 teaspoon salt
• 3/4 cup well-chilled vegetable shortening (we use Crisco)
• 4 to 8 tablespoons ice cold water

1. BLEND flour and salt in medium mixing bowl.


2. 2.
   CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.


3. 3.
   SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.


4. TIP
   Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.


5. 4.
   SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).


6. TIP
   For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.


7. 5.
   ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.


8. 6.
   For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.


9. 7.
   For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.


10. Two Methods for Pre-baking Pie Crusts (Cream Pies)


11. 1.
    Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.


12. 2.
    Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

1. 
   

   APPLE PIE FILLING

   
   

   • 6 -8 medium Cortland apples
   • 3/4 cup sugar
   • 2 tablespoons All Purpose Flour
   • 1 teaspoon ground cinnamon
   • 1 tablespoon butter
   • 1 large egg white, lightly beaten
   • 
     
   • PREPARATION DIRECTIONS:
   PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.


2. 2.
   HEAT oven to 400ºF.


3. 3.
   PEEL, core and slice apples. Toss with sugar, flour and cinnamon. Pour into unbaked pie crust; dot with butter. Cover with top crust; seal and flute edge. Brush with egg white. Cut slits for steam to escape.


4. 4.
   ROLL additional crust to 1/8-inch thickness. With small 1/2-inch star cookie cutter, cut 20 to 25 stars. Place 1 star on rim of top crust; brush with egg white. Repeat until rim is covered.


5. 5.
   COMBINE cinnamon and sugar; sprinkle over crust. Bake 30 to 40 minutes, until pie is golden brown and apples are tender.