Memories

Today is the fourth anniversary of my Dad's passing.
~Remembering him~

F S W
♥

Shadow Shot Sunday ~ Soft and Bold

A soft shadow on the dining room wall from the dried hydrangea

The crib in the Nursery ~ unoccupied at the moment
provides strong shadows

Visit Hey Harriet for more Shadow Shot Sunday

Favorite Photo Friday ~ week 3

While taking prom photo's of my daughter and her date, I saw this swallowtail land on a rhododendron blossom. My focus was on this nervous couple that wanted this photo-taking to end quickly.

So, without much attention, I turned and snapped this shot.

Above is a more cropped version that puts the focus on the butterfly.

This less cropped is fun because my eye flutters from the butterfly to the blossom it lights upon, then to the upper left blossom and finally to the blossom in the background, just as a butterfly might.

A little movement and interaction for the eye.

Here are a few things I did to this photo:
cropped, added contrast and deepened color.

Camera:	Canon EOS Digital Rebel XT
Exposure:	0.005 sec (1/200)
Aperture:	f/7.1
Focal Length:	105 mm
ISO Speed:	400
Flash:	Off, Did not fire

Visit Valerie @ Favorite Photo Friday and post one of your favorite shots!

Linking to Claudia @Dippity Road Finding Beauty

Show and Tell Friday ~ Dazey Butter Churn

A couple of years back, we had culminated our genealogy research with a first-ever family reunion on my husbands side of the family. He met cousins he never knew he had. One cousin lives very near and kindly shared a few items that were in the family for a long time. This butter churn was caked with years of dirt when we found it in his basement. I brought it home and scrubbed it up.

This is how it looks now.

The glass is embossed in a horseshoe pattern DAZEY CHURN AND MFG. COMPANY in an arch and ST. LOUIS, MO. along the base of the arch

I found the following information on-line:

The Dazey Churn & Manufacturing Company was one of the most prolific makers of butter churns and almost all of their churns are easily identified by the Dazey name embossed on the glass jars. In the early 1920's Dazey claimed their factory was able to produce 2,000 butter churns a day. In 1915 Dazey claimed it had 250,000 butter churns in use, by 1923 they boasted of two million satisfied users and by 1936 the number increased to three million. That is a lot of churns and the company made churns for another two decades after that.

Joining Cindy @My Romantic Home for Show & Tell Friday!

Sepia Scenes

Although she has a vibrant personality, I thought our oldest

daughter, Erin, with her blond hair, would look good in sepia tones.

She is a stylist and a busy girl inside and out of the salon!

Joining Mary T for Sepia Scenes!

Spring Green Risotto with Barefoot Bloggers

Kimberly from Indulge & Enjoy

has chosen Spring Green Risotto

I halved the recipe, used less lemon zest and lemon juice and substituted parsley for the chives. My produce market didn't have asparagus today so I tossed in a few more peas.
A nice creamy side dish!
With the addition of some chicken, I think this would make
a delicious entree along with a salad and crusty bread!

Spring Green Risotto

2008, Barefoot Contessa Back to Basics,
Barefoot Contessa Episode: Impromptu Dinner

Ingredients

nocoupons

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons) {I used less}
  
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice {I used less}
  
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Outdoor Wednesday ~ Currently Blooming in My Yard

Lily of the Valley

Clematis Iris
(don't know the type as it was from a friends garden several years ago. It blooms later than my bearded iris)
Purple Rhododendron Deep Pink Rhododendron Hosta with Spiderwort in background Climbing Hydrangea Blue Salvia Clematis

One morning last week I was walking Raider around the yard. The sky was so blue and the trees with their newly opened leaves were still a bright green. The sun was brightly shining and made the Japanese Maple leaves ablaze, especially when viewed from the underside.

Joining Susan @A Southern daydreamer for Outdoor Wednesday

Apple Bundles

Flaky little bundles made from refrigerated crescent rolls and filled with apple slices, topped with cinnamon sugar and a hint of orange.

umm... easy and good!

I began with crescent rolls (substituted for the bread sticks)

Ready to pop into the over.

Apple Bundles

Pampered Chef Recipe

Ingredients

2 Medium Granny Smith Apples
1 package (11 ounces) refrigerated bread sticks
1 Medium orange
1 tablespoon Butter or margarine, melted
1/2 cup Sugar
1/2 teaspoon Cinnamon

Preparation

Preheat oven to 375 degrees. Peel, core and slice apples; cut apples in half crosswise.

Unroll dough; separate at perforations to form 12 strips. Place 3-4 apple slices at the end of each strip of dough and roll up. Arrange bundles in a sprayed 9x9-inch baking dish.

Zest orange to measure 1 teaspoon; set aside. Juice orange using Juicer to measure 1/3 cup juice; pour juice into bottom of baker, but not over bundles. Brush melted butter over bundles.

Mix zest, sugar and cinnamon, sprinkle over bundles. Bake 25-30 minutes or until golden brown.

Linking to Designs by Gollum's Foodie Friday!

Abbey's Senior Prom

Patrick & Abbey

earlier in the day... big sister, Erin getting her ready

a huge thank you to Erin for the dress, altering the dress, the shoes, the jewelery, the flowers and the
love!
♥

The Promenade
at the high School prior to leaving for Adventure Aquarium.
This is a huge school ~ over 650 students in the Class of 2010!

Linking to Mosaic Monday @Little Red House.

Brenna's Pee~Wee Prom

It's a busy time of year!

Thursday evening was a party for Silas's 4th birthday...

and Brenna's (NY granddaughter) special event at her preschool...

Friday was a half day at school for Abbey then to the salon for her sister to do make-up and hair, home to get dressed, Patrick's arrival, back to school for the Promenade, chauffeur/Dad takes couple to the Camden Waterfront Adventure Aquarium, home, back to the Aquarium for pick-up and home again...

Saturday night was a birthday party for AJ (Jared's daddy)...

then Mother's Day including a visit to my moms and lunch at Jamie's.
(we are a wee bit tuckered out)

Here are some sweet pics that Jill sent of Brenna's Pee-Wee Prom:

Brenna Meghan

enjoyed an evening of fun with preschool classmates
at her
Pee~Wee prom this weekend.
Her handsome escort was her Daddy.
She wore a just-below-the-knee
plaid dress in pinks and brown
accessorized with a tiny pearl necklace, bracelet,
a wrist corsage of pretty pink rosebuds with
a headpiece of sweet-peas and long flowing ribbons.
Her Mommy, sister Shaela and brother Ryan were also in attendance.

Daddy & Brenna Bean
♥
Highlights of the evening included dancing the
Hokey~Pokey, the Bunny~Hop
and
Cookies & Punch!