the moment in the middle

the moment in the middle

hold your breath
here it is
Christmas eve
my favorite time of the Christmas season
the perfect moment between all the preparations and all of the celebrations

From the book Out to Cannan (the fourth book in the Mitford series)
by: Jan Karon

All is done yet all is yet to come . . .
"It was a moment of perfection he would probably not find again this year, and he sat without moving, almost without breathing. There was the upside of a garden, when one was digging and planting, heaving and hauling, and then the downside, when it was all weeding and grooming and watering and sweating. One had to be fleet to catch the moment in the middle, the mountaintop, when perfection was as brief as the visit of a butterfly to an outstretched palm."

santa

We were saddened to hear that our 

friends were retiring their Santa.

Soon after, we came home to 

find him in our driveway.

So . . . now he will live on our 

porch for the holidays.

{thank you Tom and Sharon}

banana cake

Banana Cake

{thank you Joanne Matwij}

This is one of the most requested recipes 

from our community potluck dinners

Beat together with mixer:
1 Pillsbury yellow cake mix
1 tsp baking soda
1 cup of water
2 eggs

Stir into batter:
4 mashed bananas

Baking:
9x13 greased pan
Bake @ 350 for 35-40 minutes
Or
24 cupcakes
Bake @ 350 for 18-20 minutes

Cream Cheese Frosting:
1- 8 oz cream cheese (room temp)
1 stick of unsalted butter (room temp)
1 tsp vanilla
1 ½  cups of powder sugar

Whip the cream cheese and butter together, then add the vanilla. Keep whipping adding ½ cup sugar at a time. Continue whipping for several minutes until fluffy.

Optional:
Sprinkle chopped pecans or walnuts on top.
Garnish with banana chips.

iris lee

another new baby is always 

a reason to post lots more photos

dahlia jo

a new baby is always 

a reason to post lots of photos

fisher price explosion

This is what happens when you  

save toys for 30 years

oval basket with spindle handle

I haven’t made a basket in forever. 

 It was good to be back at it.

This one is a housewarming gift. 

Do you have a new house?

It may be for you . . . 

{oval basket with spindle handle}

lemon cheese tortellini salad

Lemon Cheese Tortellini Salad

{this is my new favorite summer recipe}

Serves 4-6

          19 oz bag of frozen cheese tortellini cooked and drained
          1 pint grape tomatoes halved
          6 stalks celery diced (or ½ seedless cucumber)
          2 cooked chicken breast halves cubed **
          1 cup feta cheese crumbles (save half for topping)
          ½ c kalamata olives halved
          ¼ c Marzetti Simply Dressed Lemon Vinaigrette

Cook tortellini according to package directions. Drain and set aside.

In a large mixing bowl add grape tomato halves, diced celery (you can substitute ½ seedless cucumber diced if desired), cubed chicken breasts, ½ cup feta cheese, and kalamata olives. Add lemon vinaigrette dressing and toss to coat.

Stir in drained tortellini. Add more dressing if desired. Top with ½ cup feta cheese crumbles. Salt and pepper to taste.

(we love, love, love this dressing)

** Easy Lemon-Roasted Chicken
6-8 boneless chicken breast halves
1 clove minced garlic
3 Tbls olive oil
dried oregano (or Italian Seasoning)
1 lemon thinly sliced
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes (165 degrees)

(we freeze these breasts in single servings for use in later recipes)

yellow warbler

This little bird visits us in the mornings. 

Today: 6 a.m. - rocking that lime green.

Tap, tap, tapping on the window pane.

It has been everyday for a week now.
We will miss her if she moves on.

guaranteed

Gotta love the Tervis Tumbler guarantee. 

They replaced  9 of our glasses today 

that were etched or cloudy.  

If you stop by I’ll serve you a cold beverage in one.

illustrated recipe

I have one of the dearest {and talented}

friends anyone could ask for. 

Thank you Debby Alianello.

{this is my mom's recipe}

"The recipe came from Dorothy close to 40 years ago. 

It may have morphed a little but is delicious!"

{Debby}

I encourage you to try it . . . 

pasta fagiolini and italian sausage

Pasta Fagiolini and Italian Sausage

{serves 4-5}

{pictured with bowtie pasta}

{photo credit Publix}

Ingredients 
8 oz farfalle bow tie (or penne) pasta
1 lb mild Italian sausage, casing removed
3 green onions sliced
1 clove garlic minced
2 oz sun-dried tomato
1  8-oz green beans cook-in-bag
½ cup toasted slivered almonds
1 cup shredded Italian cheese blend (mozzarella/provolone)
1/3 cup Marzetti Simply Dressed Vinaigrette lemon dressing

Steps
Cook green beans in bag following microwave instructions.  Let stand 5 minutes to cool. Cut beans into bite-size pieces.
Bring water to boil for pasta. Cook pasta following package instructions.
Preheat large, nonstick sauté pan on medium-high. Cook sausage 6–8 minute. Drain and transfer to large serving bowl.
In same pan sauté onion, garlic, sun-dried tomatoes for 5 minutes.
Drain pasta, reserving 1/2 cup pasta water
To sausage in bowl add: pasta, pasta water, onion, garlic, tomatoes, cheese, almonds, and dressing.
Toss to coat and serve warm.

{adapted from a Publix Aprons recipe}