Shadow Shot Sunday ~ Window Flowers on Door

These late afternoon sun shadows on the door came from...

this window.

Hey Harriet has lots more Shadow Shots to see!

The Brenda Photo Challenge

Theme: Fruit

Visit The Brenda Photo Challenge for more Fruit Photography.

Friday Photo Flashback & Show & Tell Friday

Betcha never heard of an Executone.

Well, that's what kept me connected to my classroom in 7th grade.

This is part of the pamphlet we received with the Executone. I searched the Internet for more information on these early models but could fine nothing.
I kept the "box" in my room and when turned on I could listen to what was happening in the classroom. There was another "Box" at school that a student carried from class to class.
I could speak and answer questions when I pressed the bar on top.
One of three teachers came to the house each week to review lessons with me.

I didn't have to add that 60's feel to this photo ~ It was already there!
Here are a few photos during my recuperation.

Cool typewriter, huh?
The Executone is just behind it and crutches at my right side.

Why, you ask, did I need to be schooled at home?
I developed a Slipped Capital Femoral Epiphysis.
Betcha never heard of that either.

I needed some bone grafting and these three pins to correct this hip problem.A timely comic strip sent to me from my best friend.

Some saved get well greetings and letters

From my classmates

I spent many months on crutches but was able to return to school the following year.
I continued to grow (much to the delight of my physician) and the pins were removed leaving me with little more than a slight limp, minor movement loss and a little shorter on my left side.

From Wikipedia:

20-50% of SCFE are missed or misdiagnosed on their first presentation to a medical facility. This is because the common symptom is knee pain. This is referred pain from the hip. The knee is investigated and found to be normal.

That is what happened in my case. I was not diagnosed for weeks while seeing a family doctor. He concluded I was just seeking attention!
A trip to an orthopedist sent me right to the hospital for more x-rays and into surgery.

I'll be back next time with something a bit prettier for Show & Tell Friday!

Also joining Alicia @More Than Words for Friday Photo Flashback!

Muffins ~ Have Them Your Way

Is Your favorite

Blueberry
Peach
Strawberry
Raspberry
Cherry
Blackberry
?
How about a batch with fresh springtime strawberries?

Or summertime peaches?
♥
A basic muffin recipe that is nice to make and freeze
for breakfast or snack time.
So quick and easy.
It reminds me of the first thing I made in
Home Economics class... way long ago!
I like to make this recipe with those little beginner
bakers that frequent my house.

I found the recipe on-line.
I probably wouldn't call them best ever...
but they certainly satisfy the muffin lover in me.

Best Ever Muffins presented by Grandma's Cottage Bed & Breakfast

I obtained this receipt from "Taste of Home Cooking Magazine" in April of 2001. This is one of my favorites among our guests. Can be baked the night before and served the next mornin'. In first bowl combine: 2 cups of all purpose flour 1 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt In a second bowl combine: 1 egg 1 cup fat-free milk 1/3 cup oil Stir second bowl of moist ingredients into first bowl of dry ingredients. Stir only until the dry ingredients are moistened. Add to this mixture and only fold in: 1 cup chopped rhubarb OR 1 cup fresh or frozen blueberries OR 1 cup seeded sour cherries OR 1 cup fresh or frozen chopped peaches OR 1 cup fresh or frozen mixed berries (raspberries, blackberries, blueberries) Spray muffins tins with baking spray and fill 3/4 full. Sprinkle a little sugar (I used cinnamon sugar) on top of each muffin. Bake at 350 degrees for about 25 minutes. Cool 5 minutes then remove from muffin pan and enjoy. Yield 1 dozen or 6 large.

Sepial Scenes ~ A Knight & Swords

A couple of shots taken while visiting the
Philadelphia Museum of Art

Joining Mary T for Sepia Scenes!

Rainy Night Photos for Outdoor Wednesday

Friday night we took my mom to see the play Fiddler On The Roof at an area high school. It was an evening of very heavy rain and blowing winds. As we pulled into the parking spot of her apartment complex, I thought the view through the windshield looked like an impressionist painting.

I was so excited to see that the camera caught what my eyes saw.
These photos were only lighten ever so slightly.
No other changes were made to them.

The students did a great job and we really enjoyed the play.
Afterward we went to a local diner and didn't get her home until after mid-night.
What a great time!
Joining Susan@A Southern Daydreamer for Outdoor Wednesday!

Soft Chocolate and Raspberry Tart ~ TWD

Baking today with the Tuesdays with Dorie bakers is a recipe chosen by Rachelle of

Mommy? I’m Hungry!

I began with a shortbread tart shell that is buttery and tender. After baked and cooled I moved on to the filling of a combination of bittersweet and milk chocolate.

I really wanted to use raspberries as the recipe suggests but substituted cherries packed in heavy syrup mentioned in the Playing Around notes for this recipe.

I also wanted to use a fluted tart pan but I do not have one in my collection of pans.

John and I both really liked this tart for the delicious, creamy chocolate as well as the tasty shell. We thought the flavor of the cherries very subtle and wondered if the chocolate would have masked the flavor of the raspberries had I used them.
A dollop of fresh whipped cream and we enjoyed a lovely ending to our dinner.

Visit Rachelle @Mommy? I’m Hungry!

Soft Chocolate and Raspberry Tart
from Dorie Greenspan's cookbook
Baking From My Home to Yours

See more at "Mommy? I"m Hungry!".

After this tart has baked and cooled just a little the chocolate filling take on the lovable characteristics of pudding, becoming soft and creamy and seductively slithery, and the flavor of the berried intensifies. I use a mixture of dark and milk chocolates because I think a milder blend is better with berries. If you prefer, you can make it with all dark chocolate; using all milk chocolate would set the balance askew.

3 ounces bittersweet chocolate, finely chopped

2 ounces premium-quality milk chocolate, finely chopped

1/2 cup heavy cream

1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces

1 1/2 tablespoons sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

1 cup (6-ounce container) fresh raspberries

1 9-inch tart shell made with Sweet Tart Dough with Nuts (page 444 & below), fully baked and cooled

Getting Ready: Center a rack in the oven and preheat the oven to 300 degrees F. Put the tart pan on a baking sheet lined with parchment or a silicone mat.

Set a heatproof bowl over a pan of gently simmering water, add the bittersweet and milk chocolates and heat, stirring occasionally until the are melted. Remove the bowl from the heat.

Meanwhile, bring the cream, and butter just to a boil. Pour the cream-butter mixture over the chocolate and let it stand for 30 seconds. Working with a whisk or a rubber spatula, gently stir the liquid into the chocolate-start stirring in the center of the bowl and work your way out in ever-widening circles. When the mixture is smooth, stir in the sugar, then the eggs and finally the yolk. Rap the bowl against the counter to break any bubbles that might have formed.

Scatter the berries over the bottom of the crust, then pour the chocolate ganache over them.

Bake the tart for about 30 minutes-the filling should not jiggle if you tap the pan and a knife inserted into the center of the tart should come out a little streaky. Transfer the tart pan to a rack and cool to room temperature before serving.

Makes 8 servings

Serving: There are some people who like this tart ever so slightly warm, but the flavor and texture don't really come into their own until the tart is cooled to room temperature. Serve it cold and it will lose its lovely creaminess. Whatever temperature ends up being your favorite, do serve the tart with whipped cream or creme fraiche.

Storing: This tart is best served the day it is made. In fact, it's really best just a few hours out of the oven, is you can swing that.

Playing Around: Try the tart with blackberries or blueberries, but no with strawberries-they're too watery. The tart is also good with cherries, either fresh or bottles small cherries packed in heavy syrup. I like to use slightly sour griottes (French cherries) or amarene (Italian cherries). Both are available at specialty store. If you use cherries in syrup, drain them and pat dry before use.

I'm Stitching Along ~ More Inchies

Bullion Rose

The Year of our marriage

Into each life a little rain must fall...

But, JOY comes in the morning.

Where would we be without the cross!

Visit 39 Squares to see Amy's squares and for I'm Stitching Along info!
You can also see the squares of many participants on Flickr.

Mosaic Monday ~ AAUGH!

That's how I felt when I went to down load the pictures I took of my mom today as we celebrated her birthday, and realized the camera card was not in the camera!
The sweet photos of her Great-Grandbaby looking into her eyes...
The photos of her Great-Grandchildren gathered round her
The photos of her blowing out the candle on her birthday cake
AAUGH!
(as Charlie Brown would say)

I do have a few rather poor quality shots taken with my little camera

Happy Birthday, Mom!
We love you!

Joining Mary @Little Red House for Mosaic Monday!