Tag: Welcome To The Zoo
Another installment of the K List
The Family that Hays Together.. Stays Together
She’s here! And what a gem!
That’s my dad in the photo below – M picked him up at the nursing home and we had a nice visit. There are times when we feel not-so-great about him living in a “home”, but at the end of the day, it is without a doubt the right place for him to be. At the time of his last heart attack, he wasn’t taking care of himself, hadn’t cooked for himself in years, hadn’t cleaned his little house in years, wasn’t doing his laundry, wasn’t taking his meds properly, and his driving was unsafe. We had been maintaining his property for him for years, trying to give him as much independent living time as possible. If you read here often, you know our relationship is a tough one. Living here with us is just not an option – he’s lucky we do what we do. But.. I admire this in him – he has made a decent life for himself at the home, and that’s where I feel good about the decision to place him there. First of all, it’s a good one – clean, updated, friendly knowledgeable staff and lots of activities for those who are still fairly active. He has made friends and has a social circle. He is now the president of the residents association, and joins in the activities. All is well that ends well.
Where do we draw the line?
I’ll be bold here and ask one thing of you…. No matter what your political affiliation, please above all else, stand up for and demand truth, integrity, decency.. from our leaders. Please don’t condone childish juvenile bully behavior. Our children are watching, the world is watching….. the integrity of our future depends on it.
Beautiful Creatures
It’s a Nest Fest * Lavender Honey Cheesecake
Ingredients
- 4 tablespoons dried lavender flowers, divided
- 1/4 cup boiling water
- 1-1/2 cups crushed shortbread cookies (about 21 cookies)
- 3 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup honey
- 1-1/4 cups heavy whipping cream
- Lavender sugar and fresh mint leaves, optional
Directions
- 1. In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.
- 2. Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
- 3. For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.
- 4. Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with lavender sugar and mint leaves if desired. Yield: 16 servings.
Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Till the Cows Come Home…
Blizzard Stella and other Random Ramblings
- 1½ c. flour
- 1 (3.4 oz.) package, instant Lemon pudding mix
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 eggs
- 1 c. sugar
- 2 Tbsp. butter, softened
- 1 tsp. vanilla
- 2 tsp. lemon extract
- ⅓ c. fresh lemon juice
- ½ c. oil
- ¾ c. plain Greek yogurt
- zest of one lemon
- Frosting:
- 3 Tbsp. Butter, soft but not melted
- 1½ c. powdered sugar
- 3 Tbsp. lemon juice
- 1 tsp. lemon extract
- Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
- After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
- For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Bare wood and the Egg Plant
The horses are reblanketed, K and I brought more hay down from the back barn before the snow.
The chickens who live out in the coop have their heat lamp on once again. As for the littles, they’re doing well – all have survived the first week of chickdom and that’s a good thing.