After A Long Time Away...

I am back again.  Transforming...

It's been a very interesting few months, a time of some heavy-duty changes and inner transformations.  It's been a time of great blessing as I have received much tender caring from friends old and new.  It's been a time of intense meditation, prayer, and doing the work required when one is seeking spiritual connection, answers, and tools to live by.  Working at it is necessary because what is sought requires more of a person than who that person was at the starting point.  Work strengthens. There is no other way to get there than by doing the work in the journey.

I have been spending as much time in nature as I can.  Nature is one of life's Great Healers, Great Rejuvenators, Great Friends.  Several days per week I spend hours among the flowers, trees, grasses. I am there in both sunshine and rain, does not matter to me.  My time spent in the natural world has been amazing -- very cleansing of old inner junk that needs to go.

I am happy to say that the decision I made so many months ago is still firm in my soul, and it is one of the best decisions I ever made.  It proves to be increasingly valuable and helpful.

Something new...

Tomorrow, July 12, I start a new journey of discovery, healing, and again building my life.  I am quite nervous about it, but I am relieved and proud as well.  I did the work necessary to reach this place and go the next level.  I am ready.  Ready does not have to be synonymous with brave.  I don't feel so brave, just ready.  I know I need this gift of grace and I am accepting it, and I am beyond grateful to have the help and guidance I will need.

For now, a photo of one of my sweet nature havens:

Happy Valentine's Day and Tasty Tuesday

I want to wish you all a very happy Valentine's Day!  

I hope all of you receive the gifts of love in all kinds of ways this coming year -- love among friends, love in a marriage or significant relationship, love and fun with your pets, and more.  I also hope that you all have the chance to do something that you love -- get into cooking, read more good books, make things, travel, play sports, learn to play an instrument, and other things you might want to do. 

Love makes life rich!

In keeping with the sweet theme of the day, I am sharing a dessert recipe:

Pecan Pie Bars

Ingredients:

2 cups flour

1/2 cup powdered sugar

1 cup margarine or butter

1 cup sweetened, condensed milk

1 egg

1 tsp. vanilla

1 (6-ounce almond brickle chips OR toffee chips)

1 cup pecans, chopped

Instructions:

1)  Mix flour and sugar.

2)  Cut the margarine or butter into the flour and sugar mixture.

3)  Press mixture into 9 x 13" pan and bake at 350 degrees Fahrenheit for 15 minutes.

4)  Mix together the remaining ingredients and spread that mixture on crust.

5)  Bake at 350 degrees for 25 minutes or until golden.

6)  If you need to store the bars, store them in the refrigerator.

Tasty Tuesday -- More Autumn Seasonal Delights

This recipe will work great for the Thanksgiving Holiday Weekend, as a breakfast treat with coffee or tea, or as a snack.

Apple Cinnamon Scones

Ingredients:

1 and 1/2 cups flour

1/4 cup sugar

1 Tbsp. baking powder

1 and 1/4 cup oats

1 apple -- peeled, cored, and diced (I often use Haralson or Braeburn apples for baking, but you can use a type you prefer).

1 egg

10 Tbsp. butter, melted

1/3 cup whole milk

A blend of cinnamon and sugar

Instructions:

1)  Preheat oven to 450 degrees Fahrenheit

2)  In large mixing bow, whisk together flour, sugar, and baking powder.

3)  Stir in oats and diced apple.

4)  In separate bowl, whisk together egg, butter, and milk.  Add this mixture to the dry ingredients and stir until moistened.

5)  On lightly-floured surface, pat dough into an 8" circle that is about 3/4" thick.

6)  Cut into 8 to 12 wedges and place on greased cookie sheet.

7)  Sprinkle the tops with cinnamon-sugar mixture.

8)  Bake for 10 to 12 minutes.

I might not be back here before Thanksgiving, so I want to wish all my readers a lovely holiday.  May you be blessed.

TASTY TUESDAY AND A COMPLETED PROJECT FOR A GREAT FRIEND

Today's recipe is for a sweet fruity salad to go with your Thanksgiving holiday meal.

Cranberry Pecan Salad

Ingredients:

1 (6-ounce) package of cherry gelatin (or 2 (3-ounce) packages)

1 can whole cranberry sauce

1 pint sour cream

3/4 cup chopped pecans

Instructions:

1)  Dissolve gelatin in 1 and 1/4 cups boiling water.  When well mixed add cranberry sauce.

2)  Mix well and refrigerate until gelatin mixture begins to congeal.  Then add sour cream and pecans and mix well.

3)  Pour mixture into a casserole dish measuring about 7 x 11 inches.  

4)  Chill for several hours in refrigerator before serving.

And I know I said I would share photos of some art show items...

And I completely forgot.  I apologize for that, and right now my work table has active projects on it so I will share some photos tomorrow when I can get the table cleaned up and take some pictures. 

Instead, I am showing you a painting I made for a very good friend of mine, Saurabh, who is in the U.S. for a couple of weeks before he leaves for India again over the weekend.  We got together Sunday evening for an early supper, and it was wonderful to enjoy his company over a lovely Thai meal.  I painted a small canvas (about 5 x 12 inches) to celebrate friendship.  Right now the painting is in the U.S. mail system on its way to where Saurabh is staying at a hotel.   Here is a photo:

Wishing blessings to all of you.