Opening gifts - puppies get to go first!
Mr. Henry (our faithful guard cow) and a simple outdoor Christmas tree.
Saturday, December 26, 2009
A Nye Christmas 2009
Enjoy the pictures of our 2009 Christmas! Hope yours was wonderful!
Sunday, December 6, 2009
Frosty Morning
We woke up to a beautiful frost this morning. I know that probably sounds crazy to my Minnesota friends that I would be excited about frost, but it's almost like getting snow down here in South Carolina! Plus, it really is so pretty. Enjoy the rest of the pictures below.
Molly and Major taking care of business. They like frost better than snow because it means their little paws won't freeze!
Last flower standing from the summer. The pansies above actually only grow well down here in the fall, winter and spring because it is too hot for them in the summer heat.
Frosted fall leaves amidst frozen lemon thyme.
A beautiful, frosty, front porch view.
Sunday, November 29, 2009
Pumpkin Scones
I found this recipe at www.joyofbaking.com. It was very yummy and enjoyed by us on Thanksgiving morning. I love scones, or heart scones, as Jessica would say.
PUMPKIN SCONES
Scone Dough:
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 tsp vanilla extract
Egg Wash:
1 large egg
1 T milk or cream
Instructions:
Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans/walnuts, if using.
In a separate bowl mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
NOTE: I used pecans and did not toast them and they turned out fine. Also, I used the full 1/2 cup of buttermilk and the scones were a little more moist than they probably should have been. They were still very good though. I also sprinkled sugar on the top after applying the egg wash.
PUMPKIN SCONES
Scone Dough:
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 tsp vanilla extract
Egg Wash:
1 large egg
1 T milk or cream
Instructions:
Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans/walnuts, if using.
In a separate bowl mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
NOTE: I used pecans and did not toast them and they turned out fine. Also, I used the full 1/2 cup of buttermilk and the scones were a little more moist than they probably should have been. They were still very good though. I also sprinkled sugar on the top after applying the egg wash.
Saturday, November 28, 2009
Craft Show Day
Today a couple of friends and I went to some craft shows in the area. Unfortunately, they did not come close to comparing to the ones I was used to up in Grand Rapids, so I was disappointed. I got a great dog collar for Major and a couple of other items, but regardless it was fun hanging out with friends for the day.
These are pictures I took outside before I walked over to Angela's to leave. The thresher is busy taking up the soybean crop today.
Pictures below are from the craft show at "The Dairy Barn"
Unfortunately, traveling from one spot to another, Angela sped up some to try to make it through a light, and she got caught. Gave us a lot of laughs, but she has to fork up some money for it. We almost asked the cop if I could take his picture for my blog, but thought better of it. I got the next best thing - the squad car with lights flashing. Sorry Angela! The next picture was my view outside of the passenger window while we were waiting for him to write up the ticket. Nice view at least!
Lunch at O'Charleys with Angela and Jessica. Thanks for picking up the tab, Angela. You're the best!!!
These are pictures I took outside before I walked over to Angela's to leave. The thresher is busy taking up the soybean crop today.
Pictures below are from the craft show at "The Dairy Barn"
Unfortunately, traveling from one spot to another, Angela sped up some to try to make it through a light, and she got caught. Gave us a lot of laughs, but she has to fork up some money for it. We almost asked the cop if I could take his picture for my blog, but thought better of it. I got the next best thing - the squad car with lights flashing. Sorry Angela! The next picture was my view outside of the passenger window while we were waiting for him to write up the ticket. Nice view at least!
Lunch at O'Charleys with Angela and Jessica. Thanks for picking up the tab, Angela. You're the best!!!
Monday, November 23, 2009
Maple Walnut Pumpkin Pie
This is a great variation of pumpkin pie, with some extra ingredients to make it extra special. Enjoy!
INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tsp maple flavoring
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
Walnut topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
3 T. butter
1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 425 degrees.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.
INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tsp maple flavoring
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
Walnut topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
3 T. butter
1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 425 degrees.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.
Wednesday, October 21, 2009
Gabriel and His Protector
We had Gabriel over this weekend to visit, and as always Major was thrilled to see him. He has apparently dubbed himself as Gabriel's protector and it is very sweet. He'll even let out a fairly loud bark if Mark or I approach Gabriel and he's not sure about it. After I laid down Gabriel for bed on Saturday night I was looking for Major. I found him laying on the ground beside Gabriel's bed and I'm sure he would have stayed there all night if we would have let him. Below are a couple of pictures taken the next day. In the first one Major appears to be alert, but in the second I guess he's sleeping on the job. Either way, Gabriel and Major make a very cute pair!
Saturday, September 12, 2009
Rich Mullins
I am currently reading the biography of Rich Mullins called "An Arrow Pointing to Heaven." Rich was a Christian songwriter and singer who was amazingly humble and simple about his walk with God. He was killed in a car accident on 9/17/97, almost twelve years ago. He was only 41 years old.
This video gives a taste of what he was like. It was also meaningful to me because God has been speaking to me repeatedly in the last couple of months about ministering to the widows, orphans, poor and oppressed and this video is another confirmation of that call. Be blessed!
This video gives a taste of what he was like. It was also meaningful to me because God has been speaking to me repeatedly in the last couple of months about ministering to the widows, orphans, poor and oppressed and this video is another confirmation of that call. Be blessed!
Thursday, September 3, 2009
Tuesday, September 1, 2009
Abundant Love
May I be like Paul in the Bible and say:
"And I will very gladly spend and be spent for you; though the more abundantly I love you, the less I be loved." (2 Cor. 12:15)
"And I will very gladly spend and be spent for you; though the more abundantly I love you, the less I be loved." (2 Cor. 12:15)
Saturday, August 1, 2009
Saturday, July 25, 2009
Who's eating my tomatoes?
I was tying my falling tomatoes to the wire fencing when I noticed a rather large caterpillar stuck to one of the branches and was amazed by it's size. I had never seen one before since I haven't had a garden, but he was the same exact color as the branch. I had Mark come out to take a look at him and pull him off with a glove, and then he also noticed that our little green monster had eaten away half of one of my tomatoes. I guess that's why you'll notice a blob on the last picture that came out of the caterpillar. Fun, fun gardening! BTW - my gentle husband made sure to transport the little guy to a safe location away from our dogs, but hopefully far enough away from my tomatoes as well!!!
Friday, July 24, 2009
Friday, July 17, 2009
Three Minutes to Fort Totten
"You don't let anyone suffer alone." This is a quote in a Washington Post article about the D.C. Metro train crash that occurred this past June. It struck me. A military chaplain who was involved in the crash recalled this quote that was spoken to him during his training, as he stayed beside a young mother until rescuers came, who unfortunately could not save her.
If you would like to read the entire article below is the URL to paste in your web browser:
http://www.washingtonpost.com/wp-dyn/content/article/2009/06/27/AR2009062702417.html?sid=ST2009062702498
If you would like to read the entire article below is the URL to paste in your web browser:
http://www.washingtonpost.com/wp-dyn/content/article/2009/06/27/AR2009062702417.html?sid=ST2009062702498
Wednesday, July 8, 2009
Monday, July 6, 2009
Sunset Beach
One of the benefits of living in South Carolina is that it only takes a few hours to get to the Atlantic Ocean. Mark and I made a quick beach trip a little over a week ago and it was so relaxing. I could have had a couple more days to sun on the beach and swim in the ocean, but I'm thankful for these few days God provided us with. Below are some pictures of the place we stayed, The Sunset Inn in Sunset Beach, NC, where our room had a screened in porch facing the intercoastal waterway. There are also pictures of a sunrise, the ocean, etc.
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