It has been rather good to put the red, white, and blue away and get back to basics...
It all started with my birthday yesterday...
I received some wonderful gifts...
This book is one our Bible teacher has been quoting from now for several weeks...
I can't wait to get into it... Im definitely taking it on my train trip.... later this month!
Another great read I got was
I am reading this book aloud to my husband each morning.. we are so inpsired by Eric Metaxas' writing!
Some personal items and delicious food followed... but this next item I, also, love....
My friend walked into the consignment shop and just said, "Lord, Show me what Carolyn would like."
This gorgeous brass pitcher made in Italy....
which I added to this arrangement
I felt so amazed a month ago when the Lord led me to this painting.. one Im pretty sure most folks would bypass in a hurry, but I love it........ what cant be seen in this photo very well, is that in the far background on the right is the shadow of St. George slaying the dragon.... I love the spiritual connotation of this...
for our battle is in the spirit realm....our weapons are spirit, as well!
Notice how the delicate yet intricate shape of the new pitcher mimics the graceful lines of the one in the photo.... I love it!
I turn now 180 degrees and capture the dining table...
Time to hail teatime....
My dear cousin, Pam, is coming for a wee visit this evening, as several of my mom's sisters are gathering to visit with her, dad and us tomorrow for luncheon.......
I want to take advantage of Pam's visit to enjoy a bit of teatime together...
so I found this wonderful low carb dessert to try
for this evening...paired with a nice green tea fruited cooler.... yum!
Summer To Autumn Peach Galette
in Diana's Recipe Book
Servings: 8
Comments:
Top each slice with a dollap of Lite or Fat-Free Non-Dairy Whipped Topping, and indulge in this lovely summer to autumn galette.
Ingredients:
1/2 of a 15-ounce package folded refrigerated unbaked
piecrust (1 crust)
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
3 cups peeled and sliced peaches
(1 1/2 pounds)
1 tablespoon lemon juice
1 large egg, beaten
1 tablespoon water
Instructions:
Let the pie crust stand at room temperature according to package
directions; unfold. Line a large baking sheet with foil and lightly flour.
Place pastry on the prepared baking sheet and roll to a 14 x 11-inc oval.
In a large mixing bowl stir together granulated sugar, flour, and
nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto
pastry, leaving a 2-inch border.
Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water.Brush egg mixture onto the top and sides of the crust. Bake in a 375 degree F. oven for 40 to 45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10 to 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Makes 8 servings.
Tip: You can substitute nectarines, plums, or other summer fruit for the peaches, if desired.
source
so I found this wonderful low carb dessert to try
for this evening...paired with a nice green tea fruited cooler.... yum!
Summer To Autumn Peach Galette
in Diana's Recipe Book
Servings: 8
Comments:
Top each slice with a dollap of Lite or Fat-Free Non-Dairy Whipped Topping, and indulge in this lovely summer to autumn galette.
Ingredients:
1/2 of a 15-ounce package folded refrigerated unbaked
piecrust (1 crust)
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
3 cups peeled and sliced peaches
(1 1/2 pounds)
1 tablespoon lemon juice
1 large egg, beaten
1 tablespoon water
Instructions:
Let the pie crust stand at room temperature according to package
directions; unfold. Line a large baking sheet with foil and lightly flour.
Place pastry on the prepared baking sheet and roll to a 14 x 11-inc oval.
In a large mixing bowl stir together granulated sugar, flour, and
nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto
pastry, leaving a 2-inch border.
Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water.Brush egg mixture onto the top and sides of the crust. Bake in a 375 degree F. oven for 40 to 45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10 to 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Makes 8 servings.
Tip: You can substitute nectarines, plums, or other summer fruit for the peaches, if desired.
source
This week Im sharing here....
Blue Monday @ Smiling Sally
A Return to Loveliness at A Delightsome Life
Make it Pretty Monday at The Dedicated House
Tea Time Tuesday at Rose Chintz Cottage
Tea Cup Tuesday~ Artful Affirmations
Tea Cup Tuesday ~Martha’s Favorites
Tuesday Cuppa Tea~ Antiques and Teacups
Friends Sharing Tea ~ Open House @Bernideen’s Teatime Blog
Inspire Me Tuesday at A Stroll Thru Life on Tuesday
Cottage Style Party @ Lavender Garden Cottage
Open House Party at No Minimalist Here
Favorite Things Thursday at Katherine’s Corner
Home Sweet Home at The Charm of Home on Thursday
A Return to Loveliness at A Delightsome Life
Make it Pretty Monday at The Dedicated House
Tea Time Tuesday at Rose Chintz Cottage
Tea Cup Tuesday~ Artful Affirmations
Tea Cup Tuesday ~Martha’s Favorites
Tuesday Cuppa Tea~ Antiques and Teacups
Friends Sharing Tea ~ Open House @Bernideen’s Teatime Blog
Inspire Me Tuesday at A Stroll Thru Life on Tuesday
Cottage Style Party @ Lavender Garden Cottage
Open House Party at No Minimalist Here
Favorite Things Thursday at Katherine’s Corner
Home Sweet Home at The Charm of Home on Thursday
