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My husband made this lamp when he was a boy.
It sat in our attic for many years and only recently found a place of purpose and display.
I texted John at work late in the afternoon and asked his thoughts on talking the hour and a half drive down the shore when he got home.
We arrived just as the sun was getting low in the sky.
A quick stroll in the sand...
then onto the boardwalk to join the others for a beautiful summer evening.
AJ is such a sweet guy and was more than happy to answer all of my questions about his very cool yellow motor cycle. It was brought to my attention because many folks stopped to comment/look at it as it sat right out front on the sidewalk. He said strangers even took photos of it and that really tickled him!
AJ and Erin
Looking spiffy in our shades
on the porch
on the way to the boards
"Mom-Mom, wanna see my muscle?"
Just look at the power radiating from it!
Stopping for a bite to eat but being sure to save room for Kohr Bros soft-serve ice-cream cones and some fudge (pistachio for me, please)
enjoying our spontaneity
strolling the boards
and a few shots just for fun
She has chosen Sour Cream Coffee Cake
The recipe bakes in a 10-inch tube pan. I wanted to half Ina's recipe so I poured the batter into 4 mini-size bundt pans.
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Over in the meadow,
has chosen Scalloped Tomatoes
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
