With a Grateful Prayer and a Thankful Heart: 8/29/10 - 9/5/10

Thursday, September 2, 2010

Show and Tell Friday ~ Frances Hook Northern Prints

Last week I shared the Gerber Baby print for Show & Tell Friday.  This week I have more sweet prints of children that many will recognize from their childhood.

Northern Paper Mills
A Marathon Division of American Can Company
Green Bay    *    Wisconsin

Artist:  Frances Hook
of Flourtown, Pennsylvania
First offered in 1959
Here is some history about these sweet prints. I photographed sections from a pamphlet that accompanied the prints.  (Click on images to enlarge)
Notice the prices of each set!
Frances Hooks signature
I have a couple additional prints:
Joining Cindy @My Romantic Home for Show & Tell Friday!

Wednesday, September 1, 2010

A College Collage

No new outfit.  No walking to the bus stop.  No lunch boxes.  None of that little girl first day of school stuff.
I'm lucky she let me snap a few pictures at the kitchen table.
This morning she's about to drive herself to the local community college in her new (well, new to her 1996) car that she bought herself and pays insurance on, with her new drivers license and a satchel of pre-owned text books.
 First class at 10 am, home by 4:20 pm, work at 6 to 12.
It's starting to look like a grown-up world.
And this mom (and Dad) prays continually that God will put a hedge of protection around her and draw her ever closer to Him..

Tuesday, August 31, 2010


More hummers!
I just can't resist.
I am fascinated.
There is no cure.
This August has been a month of abundant hummingbird activity at our feeders. And they seem a much friendlier group as well.  Not wary by our movements and even playful as they zoom right up to me, look directly in my face and then off to the feeder.
The time is approaching when my diminutive feathered friends will be heading south and my feeders will be left quite.
Until then, I will allow my heart to be thrilled by each fleeting visit.
Joining Susan @A Southern Daydreamer for Outdoor Wednesday!

Espresso-Chocolate Shortbread Cookies ~ TWD

Tuesday morning... that means it's a Dorie recipe.
How about a not-too-sweet, coffee and chocolate lover cookie!
I made half a batch of these little morsels.
They come together easily with few ingredients and after a couple of hours in the refrigerator, they are ready to slice and bake.
Dorie suggests placing the dough into a zip-lock bag and rolling it flat.  After refrigerating, just slit open the bag and slice into little squares.
Sweet Treat with your favorite coffee or, I my case, ice-cold milk!

Espresso-Chocolate Shortbread Cookies
Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or ¾ cup store-bought mini chocolate chips
2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Confectioners' sugar, for dusting (optional)

Dissolve the espresso in the boiling water, and set aside to cool to tepid.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10½ -inch rectangle that’s ¼ inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board and, using a ruler as a guide and a sharp knife cut the dough into 1½-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Monday, August 30, 2010

Where Do I Blog? Do You Really Want To Know?

I've been seeing some really lovely places where you sweet ladies work on your blog posts and it caused me to take a look at my own little nook.  Much to my shame I am sharing the most neglected place in my home.  Yep, it's going to reveal some unpleasant things about me.
I enjoy working here at the kitchen table.  However, this oldish, rebuilt laptop is most unfriendly (except if you like blue screen) and is only reliable (usually) using Word.
But, in reality...

Sunday, August 29, 2010

Mixed Berry Cheesecake

I've made this cheesecake many times because it is often requested.  It looks spectacular and tastes amazing!


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