They are already in the washer and soon shrunk to 1/2 there original size. Still looking for sweaters in bright pink, Orange and purple.
No wonder Cindy said I must of been a Raven in my former life because if it isn`t bright and colourful, it`s not for me!
Cupcakes to be pictured here SOON!!!
We do not remember days; we remember moments.
~Cesare Pavese, The Burning Brand
Makes about 5 dozen
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
4 cups quick-cooking oats
1 1/2 cups packed light-brown sugar
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch pieces
Makes 5 cups
4 tablespoons unsalted butter
6 tablespoons packed light-brown sugar
10 Granny Smith apples, cored, peeled, and cut into 1/2-inch pieces
1 tablespoon ground cinnamon
Juice of half a lemon
Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.
Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.
Makes 3 3/4 cups
6 cups cranberries
1 cup sugar
1 cup golden raisins
Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.
Heat oven to 375 degrees. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together.
Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into 1 1/4-by-2 1/2-inch pieces; makes about 60. Serve.
An evergreen wreath lasts many weeks in cooler weather. Wire it with fall decorations for Thanksgiving, then switch colors to swing into December.
Metal sap buckets and tin cones are great for displaying a bunch of dried grasses or wildflowers. Hang yours on a door, in an entry hall, or on the porch.
A vintage garden fork gets a second life as a door decoration when outfitted with sturdy ears of dried corn. The corn can be wired onto each tine for easy removal later.
This wreath combines dried sweet Annie, dried lavender, purple statice, globe amaranth, and large green kale leaves for a decoration that smells as good as it looks. Experiment with different plants to find the looks and aromas you love most.
Twine a Vine
Whether you buy a vine wreath or make your own, the addition of decorations can really make it special. A wild array of berry branches bursts forth in autumn splendor, creating a wreath that is both easy to make and memorable.
A plain Styrofoam wreath form gets a makeover from wine corks and dried flowers attached with hot glue. A frothy bow of champagne-colored sheer ribbon gets wired to the top.
As found in Country Living Magazine...
The life so short, the craft so long to learn.
And here is the Red Box of magazines from Cindy that I was supposed to get next week. Jim was supposed to go and help our friend Harvey re-roof his Nelson guest house, but one of the guys can't come, so the visit to Nelson and picking up my magazines are now put on hold!!!! I just may have to hop in the car and go for a drive on my day off!!!
Can you just taste how good these scones, jam and devonshire cream really were...well, let me tell you, they were some GOOD!!!
These are some of the treasures that we found in Peachland and in Kelowna. Then today we drove up to Enderby and found some more lovely things...keep posted for those.
Melamine cups and saucers at a rock bottom price, and this 1967 Centennial bon bon dish, and some depression glass to hold more buttons.
Flowers form the Kelowna Farmer's Market, along with lots of fresh fruit and veggies.
Cindy bought us lunch here at the Cliff Cafe in Enderby, with her wind blown top down convertible HAIR!!!!
Cindy got here yesterday, and she brought all kinds of wonderful homemade jams, a fabulous Birthday Cake, cookies, salsa, antipasto, and this morning she made scones and made devonshire cream...Yummy!!!
Cindy's homemade goodies.
So later on this morning, we are off to the Farmer's Market and up to Armstrong and Enderby to find some wonderful treasures....keep posted.
Thank you so much Jim, for making sure that my day is free of any responsibilities!!!!