“Someday in the Sea”, from “Haddie and the Bucket”

“When I look to the Ocean’s horizon

When I find unparalleled peace

I see what I know has meaning

I see what is to be

Gracing our lives with beauty

She played upon our soul

With a dignity and courage

Borrowed from the Sea

To many she was but a Spirit

Touching our hearts like an Ocean breeze

But to me she was the reason

We still believe in dreams

How can you put a name on love?

Who could ever be so bold?

Haddie, the waters call you

and Haddie, you will go home

Haddie, the waters call you

and Haddie, you will go home”

Advertisements

Aside

“Haddie Speaks”

Haddie speaks in kisses
Haddie lives in love
Haddie dreams of bubbles
filled with prayers from above

Haddie plays with Starfish
along the Ocean floor
seeing brilliant colors
we’ve never seen before

Haddie jokes with tail-flips
teasing everyone she meets
Dipping headfirst in the water
– splashing for a treat!

Haddie sleeps in stillness
her eyes open wide
A peaceful demeanor
masking fear held deep inside

Haddie cries in secret
her tears we cannot see
A strong little warrior,
she fights for you and me

Haddie works in earnest begging
“Please help save my home!”
’til peace comes to the Ocean
her mission carries on

Art for the Day

Image

Oil on Canvas, “Beans and Flowers”

 A flower and legume fantasy!

 

 

Niimi Watercolor

001

Sunday’s Flea Market find

“Vegetarian?”…. “Occasionlly.”

Hummus w/ Pita

Healthy eating in my opinion should really be referred to as “healthier eating”. Very few of us are going to hit 100% in our attempts at super-dieting.

While the ultimate goal may be to turn into a lacto-octo-vegan overnight and never stray, I tend to support a gentler, more user-friendly approach.

Instead of cutting out meats entirely, try substituting a veggie meal a few nights each week. You will be leaving less of a carbon footprint…improving your health as well!

This week I made some spicy homemade hummus, paired it with pita and arugula salad, a rich tomato soup + a great Cabernet… and no one noticed that it was a meat-free meal. In fact, I think it was preferred!

 Hummus

Combine:
2 Cups cooked Garbanzo beans (Prepared dried & cooked, or canned) 1/2 cup liquid reserved
3/4 Cup drained Tofu (cubed)
2 Tablespoons Tahini
2 Tablespoons fresh lemon juice
2 Teaspoons Organic Extra-Virgin Olive Oil
5 cloves freshly pressed garlic
Sea salt to taste ( usually about 2 Teaspoons)
Fresh hot pepper to taste
1/4 Teaspoon Cumin
1/4 Teaspoon Coriander

Top with:
1/4 Cup fresh Parsley
Serve with:
Whole grain pita bread
Fresh vegetables

In food processor, combine ingredients, blending until smooth. Add reserved liquid as needed. Hummus should have a thick, peanut butter-like consistency. Taste, and season accordingly. Serve topped with chopped parsley –  tucked into toasted whole grain pita bread with vegetables of your choice. (English cucumbers and roasted red peppers are especially good!)

Tofu adds a great protein boost to this terrific meat substitute. It is “de-lite-ful” change of pace!

“No meat…still a treat!”

Heaven awaits…

Plant #12

Everyday is exciting when tomatoes are in my garden. From the moment they enter the soil, until the tragic last day of the season when the final vine is pulled from the ground, life is good. The staking. The tying. Such fun.

I stare at my tomato plants all throughout the day. I worry about them while at work – discussing them incessantly with my co-workers trying to get tips. (Strangely, they seem to share in my obsession…) I lay on the straw mulch beneath them searching for an undiscovered blight or blemish. Sometimes a flashlight is used. On Sundays they are fertilized after  sundown. Suckers removed daily. Weeds obliterated.

The tomatoes are photographed, with each picture dated to chart their progress. The plants are numbered. Number four is presently the weakest and I plan on doing something about that, but can’t figure out what.

I will share their beauty with all who care to look. And everyone should care to look. They are spectacular!

Love me, love my tomatoes.

“Good things come to those who wait.” 

“Dream Cake” – The Perfect Basic All-Butter Cake

The tenderness and moistness of this cake make it beyond compare – like a cloud. It has been a family favorite for decades and has served as a basic recipe for coconut cakes, lemon-orange cakes, cupcakes, birthday cakes…even wedding cakes!

It is typically baked in a sheet pan,  but  also works perfectly when layered with lots of delicious icing. Be sure, though, to handle super-gently if placing on a stand and frosting, since the very delicate texture has a tendency to crumble.

If you are a fan of a Southern favorite – black walnuts – nothing provides a better, buttery batter for traditional black walnut cake than this recipe. Especially when topped with  fluffy, boiled coconut frosting. Too good!!!

 All-Butter Cake

Prepare a 13 x 9″ oblong baking pan or 2 9″ layer cake pans by greasing and lightly flouring.  Preheat your oven to 350 degrees.

Cream together:
2/3 cups butter
1 1/2 cups sugar

Beat in:
3 large eggs

In separate bowl, throughly sift together:
2 1/4 cups all-purpose flour
2 1/2 tsp. taking powder
1/4 tsp. salt (1/2 tsp. if using unsalted butter)

Stir above mixture into creamed butter, shortening, & eggs alternately along with:
1 cup whole milk
2 tsp. vanilla

(If a “white cake” is preferred, use four large egg whites, saving yolks for another recipe! While the taste will not be quite as rich, it is still delicious.)

Beat together until light, fluffy and silky. Pour into pans, spreading evenly and bake approx 35 minutes, or until cake passes the “toothpick test”.  It will be golden on top. Allow to cool in pan for at least 15 minutes before removing due to the fragile consistency.

This recipe is sure to become a family classic to all that give it a try. It’s versatility is unsurpassed!

“Life is far too short to eat
cake from a box.”

"Dream Cake"

Previous Older Entries Next Newer Entries

%d bloggers like this: