Tuesday, May 17, 2016

Lili's Little Violin Orchestra

"Concertino III" 
by George Perlman

The Silence and the Song


THE SILENCE AND THE SONG
How bright the morning that warms the afternoon.
How rich the evening whose cloak reveals the moon.
How pure the darkness that greets the breaking dawn.
How sweet the silence just before the song.
In winter’s stillness the dance of spring begins.
In summer’s twilight the autumn breeze blows in.
To ev’ry season both peace and pulse belong
So bound together, the silence and the song.
Before the tender lullaby can soothe us with its sound,
Before the finest symphony can swell with notes profound
The silence must resound, the silence must resound.
And so we listen in moments clear and calm
To hear, with wonder the quiet strains prolong.
So when we sing with voices pure and strong
Both gifts surround us: the silence and the song.


Thursday, March 10, 2016

Feather Rolls (A recipe from my Aunt Vi)



Feather Rolls

2 pkg. dry yeast
1/2 c. warm water
1 T. sugar

1 c. milk
1/3 c. butter

1/3 c. sugar
2 t. salt
2 eggs
4 c. flour

Mix together: dry yeast, 1 t. sugar and warm water in mixing bowl. (I add a little of the first cup of flour to this mixture.)  Let stand for 20 minutes.
Microwave the cup of milk and 1/3 c. butter for about a minute--until the butter is almost melted.  Do not add this hot milk to the yeast mixture until it is cooled down a bit.
Use a mixer to combine the yeast mixture and the milk/butter.
Add the sugar, salt and eggs.
Add the flour a cup at a time and beat until smooth.
Store the dough in an airtight large tupperware container that has been sprayed with Pam. Place in the refrigerator overnight.
Roll out the dough on a lightly floured surface.  I divide the dough into thirds and roll them out into 10-12" circles. Sometimes I brush a little melted butter on the circle of dough.  Using a pizza wheel cutter, cut into 12 triangles.  Roll them up and place them on a greased baking sheet, point side down.  Let rise.
Bake at 425 degrees for 10-12 minutes--until lightly browned.  Brush a little melted butter on the rolls after they are out of the oven. Place on cooling racks to cool.  36 rolls.
Cinnamon Crescent Rolls can easily be made by brushing some butter on the circle of dough and sprinkling brown sugar and cinnamon on the butter. Cut into triangles, roll them up, and place them on a greased baking sheet, point side down.  Bake them for 10-12 minutes at 400 degrees. Brush them with melted butter after you take them out of the oven; place them on a rack to cool; frost with powdered sugar frosting.
If you want big rolls, just divide the dough into 2 circles.

Thursday, January 7, 2016

Winter Art Show~McPherson College


"Dance Encyclopedia"
by
Chloe Cloud
BEST IN SHOW












Benjamin:



Batik



The dress made another appearance!


Photoshop:



And an added surprise!  I found a couple paintings of Micaela's!

I LOVE  this one:






Sunday, August 30, 2015

Mason's 15th Birthday






Cousins!

Great Grandpa and Grandma Thiessen







Great Grandpa T turned 88 on August 30, Mason turns 15 on August 31



Wednesday, August 26, 2015

Almost the end of summer...

My weeping willow

KT's pergola


Love cooking outside--love my RV

El Dorado Lake (August 2015)

Tuesday, July 14, 2015

A Little Quote by Tolkien

“Out of the darkness of my life, so much frustrated, I put before you the one great thing to love on earth: the Blessed Sacrament … There you will find romance, glory, honour, fidelity, and the true way of all your loves upon earth.”

Monday, July 13, 2015

Coconut Banana Bread with Lime Glaze & Low Country Boil Recipe


JAMAICAN BANANA BREAD
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt 
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.


Low Country Boil
Ingredients:
1/4 cup seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
4 pounds fresh shrimp *Optional....peeled and deveined
1 Beer (optional)
Preparation:
Heat a large pot of water (+beer if using) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. **Note...here in SC we DO NOT peel the shrimp.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!