food, crochet, merriment
When that boy of mine came home from Siberia–he had a special surprise for each and every one of us.
All of them hand picked and chosen…
for whichever big soul
or little soul
it would live with forever and ever.
Each one he picked, is as unique and beautiful, inside and out…
as the loved one he chose it for.
And a lovely reflection of his own kind heart.
Thank you a million times my sweet boy.
:}
“May we ever be ready to extend a helping hand and a loving heart.”
~Thomas S. Monson
:}
One day the Bald Kid was particularly bored and started digging up the front flower bed. No particular reason…he just wanted to.
Which turned out to be a pretty handy-dandy thing because Jillian and Josh brought me a zillion impatiens and one giant hydrangea for Mother’s Day.
What, I ask you, would I have done if all that dirt was still hard and weedy and dreadful? Heaven only knows.
But since it was all soft and mushy, we added some soaked peat moss and a busload of compost and stuck those pretty little things right in the ground. Again, I say “we” like I have a mouse in my pocket or something. It was the guy who did it all again. But I took all the flowers out of the packs and lined them all up and handed them to him in just the right order. That’s an important job too.
He is an awfully nice guy though.
It was a good, kind, flowery day.
And it made me very, very happy.
:}
Oooh-oooh. Boston Cream Cake in all it’s scrumptious glory. In a hurry? Need a dessert like…NOW? Well, my friends, you’re in luck.
Easy. Quick. Yummy beyond belief.
And I mean it.
Oh, and don’t be confused–or alarmed by the pictures. We tripled the recipe–hence, three of everything. Your eyes work just fine.
Luckily, 3 fit in a 9 x 13 Pyrex pan just perfectly. About the right amount for this crazy crowd.
Boston Cream Cake
Ingredients:
1-1/2 cups cold half-and-half cream
1 small package instant French vanilla pudding mix
1 loaf frozen pound cake, thawed
3/4 cup confectioners’ sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water
Directions:
In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut cake into three horizontal layers.
Place bottom layer on a serving plate.
Top with half of the pudding.
Repeat layers.
Top with third cake layer.
In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.
Spread over top of cake, letting glaze drizzle down sides.
We served ours with fresh strawberries…
and it was gone in exactly 12 minutes of a hurricane-type eating frenzy.
It wasn’t my fault…but it was an incredible 12 minutes.
See for yourself.
