Pyrex love ❤

A couple more sweet additions to my pyrex collection...sadly..still only one pink one..on the bright side...I am sure I will find some more pink ones..maybe there will be a treasure hunt in my near future❤


100 miles...

Jim and I have been hiking often since we bought out San Tan Regional Park Pass on November 1st...yesterday I got Jim to take a picture of us at approximately the 100 mile mark..I must admit I am so pleased with us has been such a fun way to enjoy the beautiful desert hikes we have here. Getting into shape has been such an added benefit..It was quite cool the day before..we even saw a bit of hail and rain...only lasted a few moments but it was very windy and new toque was a great buy! We don't even have to make a New Years Resolution to get out and get into shape..we are living it❤


Happy Birthday little Claire

What a sweet little girl you have become. Can't wait to see you in the spring. ❤ We love this book we got from your Mom and Dad showing us how much you have grown this year!


The little things....

I love this last week of the year, when you take stock and are thankful for all we are blessed with❤


Made by hand

A new crocheted skinny scarf finished as well as the start of a bucket hat..bamboo & wool yarn, so wonderfully smooth to work with..felt flowers made last year and turned into a brooch! I just love these cooler days to craft, read and hike later in the morning..hope all is good in your world as it is in mine❤


Christmas Hike...

It was quite cool and windy hiking the Scenic Ridgeline Trail, but the views made it worthwhile. I took along my gingerbread 6 pack ab cookie Christa baked for me, as well as a little tree to mark the occasion..A hikers picnic made the day complete...hope you had a wonderful day as well❤


Christmas Eve

We continue the Swiss tradition of having dinner and opening our presents on Christmas Eve....we will hike this morning and spend all afternoon cooking, listening to music and thinking of all our dear ones far far away...each one making their own traditions with their families.❤


Christmas Countdown...

I hope by now you have nearly all of your gifts wrapped, cookies baked, cards written and you finally have a moment to take all this in. Each one of us will probably celebrate this holiday a bit differently, to me it is all about love, joy and happiness..each day of our lives.❤

This wonderful song on YouTube..the Gift by Garth Brooks..thank to my sweet sister Caroline for sending it on.
The gift


Feather Tree

I made this Feather Tree has always been a project I wanted to try..will put it under a glass dome to keep the dust off..was fun to make and even sweeter to look at...have you made a tree before?

Found out how to make this tree right here on this video from Martha Stewart. HERE


Raspberry Jam

Raspberry Jam has always been my favorite jam..Cindy grows the most luscious berries and every spring, summer and fall, she gifts me a few jars of her delicious jam..I am always so touched with her gift and generousity...shared and never hoarded, this jam even tastes better.
I thought this photo and recipe from Martha Stewart was another wonderful way to share some joy. ❤ Love that bread board...

Raspberry Jam
3 pounds fresh raspberries
4 1/2 cups sugar
4 1/2 teaspoons fresh lemon juice
Pinch of coarse salt
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.


A little forest of trees

These from Antropologie @ $ charming but so easy to make..

My little forest of trees, in small jars, sea salt, epson salt and just a sprinkling of fairy dust you have my recycled version of the above❤


Blogging from my Ipad❤

I have downloaded a new app to blog from my Ipad..usually I use Blogpress but thought I would give this blogger app a do you publish your posts?

She made me do it..

Truly, I tried to be good, but my good friend Cindy insisted I open her Christmas package..sweet tags handmade by her elf self..a jar of her precious raspberry jam, a tea towel and vintage will be toast with jam for breakfast this morning..sweet thanks, Cindy❤


New Found Treasures...

Alanna and I had fun garage and estate "sailing." Here are a few treasures that came home with my new vintage deer and old ornaments.

Parcels mailed out❤


A new Biscotti recipe....

I approve of this great recipe..from my friend Alanna..will be making this one when we get back to tonight❤
4 eggs
1 TB butter
3 cups icing sugar
juice and grated rind of one lemon
total of 1 1/2 cup ~~ raisins, craisens, dried apricots, sun dried cherries
1 cup toasted hazelnuts
1/2 pkg chocolate chips
3 TB anise seed
3 3/4 cup flour (unbleached)
3 tsp Baking powder
Cream butter, eggs and sugar. Add dry ingredients and the fruit.
Butter your hands and shape a long 1/2 thick "log" on a piece of parchment paper on a cookie sheet. The dough is quite sticky but with buttered hands - you won't have any problems.
Bake at 350 deg about 35 minutes. Cut diagonally while warm.
If it were a true biscotti, you would bake it an additional 10 minutes once you have sliced it and separated the bars a little.


Santa delivered a bit early ❄

A couple of books have come in the mail over the past few days, never quite making it under the tree...I know I will get lots of enjoyment from this one..especially since it is raining here in the wonderful for all the plants desperate for moisture...what a happy day it is to have some wool, a crochet hook and a new book to learn from...hope wherever you are, you are going to have a joyful day❤


Red ❤

Yesterday we spent the day in the cowboy town of Prescott, Az..they decorate with literally millions of lights..the town's antique row goes on for several blocks..I focused on finding a few Vintage Christmas items, but here are a few red things that caught my eye.


Log Cabin Studio

This beautiful log studio belongs to my sister Caroline and her husband Larry..they built it for our Mom during the last year of her life..She had a craft sale this weekend which was very successful...when she doesn't use it to sell her art, it is a wonderfully welcoming place to rest your head, complete with kitchen and has all the amenities including her exquisite art and pottery. Thank sweet sister for sending these in to me, love that you got some snow to make it look like Christmas❤


All connected...

I have been making a few zipper pulls to add to my friend Alanna's beautiful pouches....we are staying overnight with them this Friday..I got inspired to finish off a necklace I made a few years ago from a stamped spoon bought at the Farm Chicks show..embellished it with a rhinestone button ( a gift from my Cindy) so you see, one thing leds to another and all gets connected..


Etsy shopping

I love shopping on are a few of my favorites that I ordered and received just the other day..felted rocks and acorns...I wanted to learn how to make them and I found it was not that stone is the gray one on the right...have you ever felted a stone or soap before? I love organic feel of them..

The FeltJar


Cookies ❤

I always want to have just a few cookies on hand over the holidays, to gift or enjoy with a cup of tea or coffee...

I was having a FaceTime chat with Christa the other day and told her of my hiking moment when this guy who had his shirt off with his 6 pack abs came down the trail with his girlfriend. I was already out of breath as I was climbing up the trail so all I could do was gawk! This is her interpretation of our sweet is this gingerbread boy?


Just have some fun....

It is a busy season..lot of things we think we have to do, take a big deep breath, pick up some pencil crayons and just go color! Things will still get done....maybe hand color a special Christmas card. Have a happy and joyful and colorful weekend❤



This is one of my favorite cookies..with a cup of tea or dunking into a latte, it is the perfect treat for me or to share as a gift!

Pistachio-Fruit Biscotti
3/4 cup granulated sugar
5 tablespoons unsalted butter, melted and cooled
2 1/2 teaspoons vanilla
1 teaspoon baking powder
3/4 teaspoon almond extract
1/2teaspoon salt
2large eggs
2egg whites
1cup golden raisins and/or snipped dried apricots
1 1/2cups lightly salted dry-roasted pistachio nuts, chopped
2 1/2cups unbleached all-purpose flour
1. Preheat oven to 325 degrees F. Lightly coat two 8x4x2-inch (or similar) loaf pans with nonstick spray. Line a large baking sheet with parchment; set aside.
2. In a large bowl stir together sugar, butter, vanilla, baking powder, almond extract, and salt. Add eggs and whites, beating vigorously until evenly incorporated. Fold in raisins, then nuts until thoroughly incorporated. Gradually stir in flour until very well blended (if desired, work in last of it with your hands). If dough seems very soft or sticky, let it stand to firm up for 5 minutes.
3. Divide dough in half; place each half in a loaf pan. Using greased hands, press dough to edges until smooth on top and evenly thick all over. (Alternatively, line a large baking sheet with parchment. Using greased hands, shape and smooth each half into an 8x4-inch, evenly thick loaf, spacing them as far apart as possible on the baking sheet).
4. Bake for 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4-inch thick. Place slices, cut side down, on prepared baking sheet.
5. Return to oven. Bake slices 12 to 15 minutes or until toasted and light brown. Cool slightly. Gently turn over. Bake 7 to 10 minutes more until golden brown, watching closely to avoid overbrowning. Turn off oven. Let stand in oven to crisp 10 minutes more. Remove from oven; cool completely.
From Better Homes and Gardens


The joy of knitting...

My goal was to learn to knit a pair of socks. I took several knitting classes in the spring, but never got around to finishing my first pair..I took them to my knitting club here and got help to get back on track and finish them off..only another afternoon in the shade and I shall have my socks least in time for Christmas❤