A Few of My Favorite Things

Rides in the country with my Mom.
Admiring freshly cut wheat fields, amazing cumulus clouds...

and family farms...

I also like shelves that hold teacup plates and dog figurines...

Fresh from the oven homemade chocolate chip cookies...

And puppy dog eyes...

Always puppy dog eyes :)

Sunday's Stroll

No words.
Just some photos of my day...

 

 

 

Life is good.

Score - Mommy Shorts

Half off all summer clothes at my local Volunteers of America thrift store.
Liz Claiborne - I am guessing late 90s, early 2000s.

100% cotton, high waisted, big through the legs, bought one size too big - $2.00 total.
My daughter calls them "Mommy shorts."
I call them perfect.
The only thing that could make them more perfect would be if they were 98% cotton, 2% spandex.  (Because spandex trumps everything - even "Mommy shorts" from the late 90s, early 2000s :)

Pineapple-Zucchini Bread

With the plethora of zucchini available right now, my gardening friends are just giving it away.  And, for that, I am thankful.  I have used zucchini in my spaghetti sauce, made up zucchini boats and yesterday I tried a new recipe - Pineapple-Zucchini Bread.  It is definitely a keeper.

Here is the recipe if you are interested in baking it yourself.  The recipe yields two loaves.

Pineapple-Zucchini Bread - Sharing and Caring With Love from Vincent House

3 eggs
2 cups sugar
2 tsp vanilla
1 cup oil
2 cups zucchini, grated and unpealed
3 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 cup drained, crushed pineapple
1 cup chopped walnuts

Blend eggs, sugar, vanilla and oil until light.  Add zucchini.  In a separate bowl, combine flour, salt, soda and baking powder.  Add dry ingredients alternately with pineapple into egg mixture.  Fold in nuts.  Divide batter evenly between two well greased and floured bread pants (9 x 5 x 2 1/2).  Bake at 325 degrees for one hour or until done.

Enjoy!!!

Home Again, Home Again

Jiggity jig!!  My daughter, her boyfriend and my grand doggie left yesterday morning.  They will be stopping in Pennsylvania to visit Nana's Grandpa and Mike's brother and sister in law, (they live in the same town, on the same road) and then it's homeward bound.
We had such a wonderful time.  The dogs got along.  I won't say splendidly, but they did get along.  There was a little bit of sibling rivalry going on.  My dogs were a little jealous...
Nana's dog, Miley, experienced Canandaigua Lake for the very first time.  Here she is, digging the sand, trying to get close (but not too close) to it :)

We hiked Letchworth State Park.  It is one of my most favorite places in the world.

Nana saved us from a boulder...

Yes, she is a fool :)
But, she is very cute in a baseball cap...

and she loves her Dad...

(and her brother who had to work), so I think we'll keep her :)
If I would have been thinking, I would have made reservations for lunch here at the Glen Iris Inn.  The place is beautiful...

The gardens superb...

The views breathtaking...

Next time she comes home...
I know right where we will sit and enjoy our lunch.
At a table, on a porch next to hydrangeas...

a garden, and a walk way...

with those that we love.
We can't wait.
Safe travels Nan :)
We love you.

Pumpkin Cookies

I made pumpkin bars for a couple of birthdays we were celebrating in my office this week and had some extra pumpkin (a little more than a cup) that needed to be used up.  I never buy the small cans of pumpkin; only large.  Usually, I make pumpkin bread with the extra.  This time, however, I wanted to try something different.  Pumpkin cookies it was.

I perused one of my favorite cookbooks, Betty Crocker's Cookbook, New and Revised Edition, that was given to me by my dear friend, Pat and found just the recipe I was looking for.  Frosted with a light brown glaze, they are perfect for either a morning snack or a picnic lunch with friends.  Next time I make them, I am going to add craisins and chocolate chips.  Sounds good, doesn't it?   If interested in recipe, please check under my recipe tab.