Welcome Home!

The Lord always gives us what is best. It's not always what we would like, but it is what He wants ~ and it is always best.

I love old houses. I hope my mansion in heaven is an old farmhouse with a big wide porch that wraps itself all around the house. It should have a nice wide entry way with the not-too grand staircase emptying out into it. It really ought to have a butler's pantry!



How thankful I am for the home He has given me! It does not, in any way, resemble that old farmhouse I just described. Instead, it is just right! Full of quirks! One of the quirks is that the big entry way is at the BACK of the house!

Come right in! Make yourself at home. This is part of the new addition my men~folk built for me.



The pocket door goes into the laundry room.



Looking into the kitchen.



My dear Dad loved building and he was was a bit innovative when it came to making things. He made this "little kitchen" for Ashley when she was just a little thing. The boys have had as much fun with it as she did.



It's a wonder he didn't make the burners to light up!

Tristan's baby cup sit atop a sweet dresser scarf my sister-in-law gave me from her aunt's collection. It's one of my favorites.



Another of Tristan's baby cups with a little basket of tiny clothespins.



This was my mother's lingerie chest. She was an avid yard sale-er. About the only thing she ever bought new was her mattresses and sofa. The same holds true for us!



This is looking into the dining room. We planned to put french doors into the room.



I would now like to share a couple of wonderful receipts with you. I love trying new things!


Rose of Sharon

Now for you who were not raised in the North as I was, you may not have as great of an appreciation for this one. Rhubarb IS quite edible! You just have to be introduced to it an a young age!


Nasturtium

You can feel free to substitute other fruits for the rhubarb, if you really must! I happened to have some frozen rhubarb from Michigan.

RHUBARB CRUMBLE

from "FEAST" by Nigella Lawson


2 lbs. rhubarb, chopped into 1/2" pieces
1/4 C sugar
1 T butter,
1T vanilla extract.

Heat in a pan on med heat for about 5 minutes. Cook until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2" pie plate (glass if great) that is about 1 1/2" deep.

1 C all-purpose flour
1 tsp. baking powder
1/2 C unsalted butter.
3 T sugar
3 T brown sugar

Rub the butter into the dry until thoroughly combined. The texture should be that of soft crumbs. Spread evenly over the fruit, attempting to cover all of it. Exposed parts will bubble up.
Bake 35-45 minutes. Be sure to place a sheet under it to catch any drips that might occur.


I love the white and blue striped morning glorys that came up in this planting. These will be allowed to return!


My friend, Marmee, gave me a bunch of unripe pears and this following receipt. It is absolutely delicious! You must hoard it for Saturday morning biscuits or cornbread this winter! It almost tastes like honey!

This clematis was a surprise, coming up at the foundation of the addition. You don't know how many times I nearly pulled it up thinking it was a weed!


PEAR HONEY

8 C peeled, cored and chopped pears
(I ran mine through my Bosch berry press after slightly cooking them. It was a lot less work)
1 C unsweetened pineapple juice
8 C white sugar
(next time I'm trying raw sugar)

Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2-3 hours.

Ladle into hot sterile jars; fill to with 1/2 of top. Process for 10 minutes in hot water bath.

MMMM~MMMMMMMMM GOOD!


Morning clouds.

I'm so glad to be able to share a little bit of our home with you!