To My Mom

Sometime ago I said I

Loved you sixty ways

And counted them

To you.

But now I know I cannot

Count my love by

Any days.

My very breath is mine

Because you dared

To give your life that I might

Live.

Each day you gave to

Me that I might give

To mine

In my appointed time.

I cannot give to you

What you gave me

But to my own I pass

The torch

Then anxious, wait to

See

If they will pass to theirs

What you gave me

S. Dillworth Young

First Grade Wise-Guy

From my boy…long ago…age 6

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“A bird in the hand is soft.”

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“Let a umbrella be your umbrella.”

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“A rolling stone gathers no love.”

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“All that glitters is not rock.”

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“Silence is sleeping.”

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“When the cat’s away it is funr.”

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“Every cloud has a rain drop in it.”

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“Don’t cry over a crayon.”

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“If you can’t stand the heat get a popsicle.”

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“People who live in glass houses get light.”

It’s as simple as that.

Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.


Chocolate Caramel Cookies
 
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.

 

 
 
 
 
 
 

Our Day in the Field

…track and field, that is.

We are—even the shortest of us–very good spectators…

…as long as there is decent entertainment to keep us awake…

…and of course, plenty of snacks on this perfectly warm, breezy spring day.

A good time to try out the new hats…

even if some aren’t quite finished yet…

and some may be a tiny bit too big. The main thing is that we are finally, finally all outside in the fresh air and we’re together—watching our guy throw that funny little disk around…

Oh, and to pick up…

his…

medal.

 

 

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Week 8 Food Storage Prompt: 5 lbs. powdered milk

Sassyfruit Studios

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I have had so many people–friends, family, blog pals, and total strangers—ask me, “Who does your blog?” I suppose, if they know me at all, they are well aware that I am utterly baffled by the TV remote and all it’s ridiculous buttons. That being the case,  it isn’t likely I’ve tackled HTML or blog design in the last few months. Hardly.  If there is any cleverness in me, it lies in the fact that I know when to let a professional handle something—especially when that professional is my own daughter.
Which leads me to my next exciting announcement. April’s new blog design site, Sassyfruit is finally up and running. Check it out. I think you’ll be amazed at the talent and versatility of this gal, which is good news for you if you’ve ever wanted your blog to really sparkle. So, to celebrate her grand opening she’s sponsoring a fantastic giveaway.

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Sassyfruit is offering a free custom blogger background and header —a $65 value—to one lucky winner.

To enter the giveaway click Sass and follow the simple directions. Once you’ve done that, come back here to Gracious Rain, and make a comment, and you’ll receive another entry.

Oh, and Sassy Fruit is offering a 15% discount to Gracious Rain readers until May 15, 2009. Just mention Gracious Rain when you contact her to start the design process.

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Good luck, everyone!
April