Posts made in May, 2014

One, Two, Three, Splash!

Posted by on May 30, 2014 in New | 0 comments

On Friday afternoon during my holiday in Montana, Cynthia, Holly, Wyatt and I scooted into the Farmers’ Market in town across the street from Riverside Park.

 

 

 

 

 

 

 

 

 

 

Because the last snow fell on Mother’s Day most of the vendors were crafters or bakers.

 

 

 

 

 

 

Polished wood

 

 

 

 

 

 

Hats, scarves, headbands and even reflective dog collars!

 

 

 

 

 

 

 

Baa, baa black sheep, have you any cashmere?

 

 

 

 

 

 

I must say the friendliest crafters and bakers-- who shared their stories and passions with my smart phone and me!

 

 

 

 

 

 

 

Walk-away pie slices

 

 

 

 

 

Lattice topped cherry pies

 

 

 

 

 

 

Rustic Artisan Breads

 

 

 

 

 

 

 

 

Dandy Glazed Donuts

 

 

 

 

 

 

After the market, Holly showed Wyatt her savvy rock skipping skills and Wyatt busied himself tossing boulders into the river.

 

 

 

 

 

 

 

 

 

 

Where's the parade?

 

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Jump Rope Songs

Posted by on May 28, 2014 in New | 3 comments

Everyone gets a big boost from taking a break; rested mind, deep breath.  A view of the lake and a deep dive into the quiet captured me last week.  My niece Holly and her nearly 3-year-old son, Wyatt and I flew off at dawn for a trip to Missoula.

 

 

 

 

 

 

 

 

 

 

 

Arriving at the Alpenglow home of my brother, Bill and Cynthia high above Flathead Lake in Polson, Montana is like peering into a diorama illuminated by the whims of nature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Getting away to this place means parking the truck at Safeway to hike daily

 

 

 

 

 

 

along the highway path, the massive lake off in the distance where grazing cattle separated from calves fulfill the spring ritual.  Cynthia and I grooved at Super Wal-Mart afterwards drinking down bottles of ice cold Boathouse Daily Roots

 

 

 

 

 

 

while we shopped for fresh corn, watermelon

 

 

 

 

 

 

and toppings for pizza to be cranked to charred beauty in Bill’s outdoor wood-fired oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We drank Grande mugs of coffee while Wyatt ran laps with “Parachute Man”, the dogs, Larry and Sadie Sue.

 

 

 

 

 

 

Cynthia collected the week’s refuse and we hit the smoldering transfer station;

 

 

 

 

 

 

then

 

 

 

 

 

 

 

 

 

 

perused what Montana ‘collects’ and stayed up until midnight singing karaoke (John Denver, Country Roads) at Finley Point Grill.

 

 

 

 

 

 

 

 

 

 

Thank you Bill and Cynthia for another walk in the clouds...

 

 

 

 

 

 

 

 

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Memorial Day

Posted by on May 26, 2014 in New | 0 comments

There is no higher expression of love for country

 then to leave family and friends behind knowing the perils that cling to war.

To the many brave heroes who have gone before, thank you for your sacrifice of love.

Be on your guard; stand firm in the faith; be men of courage; be strong.  --1 Corinthians 16:13

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A Golden Birthday

Posted by on May 23, 2014 in New | 0 comments

 

 

 

 

 

 

 

Izzy turns ten this summer.

We let go, we hold on, we become who we are over time.

Corey Amaro  

http://www.willows95988.typepad.com.

 

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Carol’s Cream Cheese Pie

Posted by on May 21, 2014 in Desserts | 4 comments

Carol Farmer was at least 40 years older than I was but she became a good friend and relentless encourager to me when I was a young mother until her death 15 years ago.  We had very little in common—but I admired her willingness to let ‘her freak flag fly’.

 

 

 

 

 

 

 

 

 

 

In her 70’s and 80’s, Carol was a celebrated sight in trendy San Francisco restaurants flaunting fabulous hats and layers of  Bakelite deco plastic Lucite hinged bracelets and vintage jewelry.

 

 

 

 

 

 

 

She shared recipes with me for tried and true family dishes, which I recently found (sacredly saved), typed on her signature onionskin paper. Carol’s Cream Cheese Pie was a dessert I made repeatedly when the boys were young.  The silky creamy pie was an uncomplicated rendition; without the commitment of a large fancy cheesecake.  I lightened Carol's pie by using ingredients with less fat and  lovely results of which I know Carol would approve.  I have always used the food processor to make cheesecake; not only to make the graham cracker crumbs but also to whirl the filling quickly too.  Some believe the processor adds too much air—I say boo.

 

 

 

 

 

 

 

Combine the crumbs with the butter and sugar;

 

 

 

 

 

 

 

 

 

then press the crumbs evenly into a pie plate. Bake the crust for a few minutes while you prepare the filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The pie bakes quickly and doesn’t even crack.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crank up the oven; prepare the sour cream topping;

 

 

 

 

 

 

 

 

 

guild the lily and bake for another 5 minutes.

 

 

 

 

 

 

 

 

That’s it.

 

 

 

 

 

 

I had not made it in years—baking this pie to share with friends took me back to Walnut Street neighborhood potlucks in the 1970’s.  Too, too divine.

Carol’s Cream Cheese Pie

Ingredients

  • Crust
  • 1 cup graham cracker crumbs
  • 2 Tablespoons sugar
  • 1/3 cup melted butter
  • Filling
  • 1-pound light cream cheese
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Dash cinnamon
  • Topping
  • 1 cup light sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375 degrees F. In a medium bowl or large measuring cup, combine crumbs, sugar and melted butter. Press crumb mixture firmly on bottom and sides of a 9-inch pie plate. Bake 6-8 minutes; cool slightly.
  2. Reduce the oven temperature to 325 degrees. In a large bowl or bowl of a food processor fitted with a steel blade, beat cream cheese, vanilla and sugar adding one egg at a time until smooth and creamy. Pour into crumb crust and bake 20-25 minutes until it just slightly quivers in the center. Remove from the oven; raise the oven temperature to 450 degrees and prepare topping. Stir together sour cream, sugar and vanilla. Spread topping on pie and return to the oven for 5 minutes. Remove, cool and refrigerate several hours or overnight.
  3. Serves 8
http://cococooks.net/carols-cream-cheese-pie/

 

 

 

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