Peach Jam

It's that time!  What time, you ask?  Time to do the Can-Can!  No, not the dance.  I'm talking about canning, jarring up, putting up summer produce to last the rest of the year.  And yesterday I made 15 half pints of my favorite  PEACH JAM!

 

The first Ontario peaches have arrived at the fruit markets.   I went a little crazy and purchased about a half bushel, I think.  Peach jam is always first on my list to make. 

Looks like a lot of jam, doesn't it?  No worries here though.  It will be used on toast and biscuits, as a cookie and pastry filling, mixed in with our breakfast yogurt and/or oatmeal.  It will top ice cream and pancakes.

Peach Jam

Ingredients:

• 10 cups of fresh peaches, blanched, peeled and chopped
• 9 cups white sugar
• 3 Tablespoons butter
• 3/4 teaspoon pure orange extract

Directions:

1. Combine the peaches and 5 cups of sugar in a large stock pot.  Mix well to combine and bring the peach mixture to a boil stirring often to prevent sticking, burning or scorching!  Allow to boil for 15 minutes
2. Add butter, the remaining sugar and orange extract.  Bring to boil again and boil for 15 minutes more.  (The butter is added to reduce the amount of foamy froth created from boiling.)
3. Test jam consistency on a cold (out of the freezer) saucer.  If the jam is too runny, boil a few minutes long and retest thickness on a cold saucer.
4. Pack hot jam into hot, sterilized jars leaving 1/2 inch of headroom at the top.  Wipe the rims with a clean, damp cloth and seal with lids and ring bands.  Process the jars in boiling water bath for 15 minutes.

Recipe courtesy of  Anna Wight from her blog, Sassy & Sweet Notes.

This luscious peach jam won't last long!  Guaranteed!

Until next time,

Cheers!

Follow my blog with Bloglovin

 

 

I was featured:

I can be found sharing at these online parties:

Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration



Three Berry Jam Filled Doughnuts

Today for "What's under the Cake Dome Sunday #30" I made a little breakfast sweet treat:  Jelly filled Doughnuts!  Do you call them Doughnuts, Donuts or Bismark?

 

When I was a little girl there was a bakery, called Perry's Bakery, that was only a block or two from where we lived.  Once in a while on a Saturday morning, my father would walk over to Perry's Bakery and bring home a white box filled with THE BEST EVER donuts and pastries: Bear Claws, Long Johns, custard filled doughnuts, plain donuts and of course, JELLY FILLED BISMARKS!

I have been craving a good jelly (jam) filled bismark/doughnut so last night I made up the dough and this morning, I took the dough out of the refrigerator where it had spent the night, rolled them out and fried and filled them.  My friends, they taste JUST LIKE the ones I ate from the bakery as a child. 

Last summer I made waaaaaaaaaaaay too much 3 berry jam and I wanted to use up a few jars of it to make room for this year's jam.  My 3 berry jam is super delicious and is a combination of raspberries, strawberries and blueberries.  So, I grabbed a couple jars from the larder and after frying and sugaring the doughnuts I filled them with 3 berry jam.

 

Three Berry Jam Filled Doughnuts

 

Ingredients:

• 2 1/2 teaspoons instant (rapid rise) yeast
• 2/3 cup milk
• 3 1/2 cups all-purpose flour, plus more as needed
• 1/3 cup sugar
• 2 teaspoons kosher salt
• 3 large eggs at room temperature
• 7 Tablespoons butter, at room temperature and cut into cubes
• 1/2 pint jar of your favorite homemade jelly or jam (I made 3 berry jam from raspberries, blueberries and strawberries)

Directions:

1. In the bowl of a mixer and using a dough hook, combine the yeast with the milk and whisk briefly until the yeast is dissolved.
2. Add in the flour, sugar, salt and eggs and continue mixing on low speed for 2 to 3 minutes more.
3. Add in the butter, mixing in a piece at a time to be sure each piece is incorporated before adding another.
4. Continue kneading for about 5 to 6 minutes.  If necessary, add extra flour a tablespoon at a time until the dough is cohesive but still a bit sticky.
5. Lay out a piece of plastic wrap and spray lightly with cooking spray or vegetable oil.  Transfer the dough to the plastic wrap and wrap it tightly and refrigerate overnight.  (at least 6 hours but no more than 15 hours)
6. Once chilled lightly flour a baking sheet and generously flour a work surface.  Turn the dough out onto the work surface and gently roll out into a slab of about 1/2 to 3/4 inch thick.  I used a 3 inch biscuit cutter to cut out rounds of dough (you could use the mouth of a glass if you don't have a biscuit cutter).  Transfer the rounds of cut out dough to the lightly floured baking sheet, re-rolling and cutting the dough scraps as needed.  Cover the baking sheet filled pastries with lightly oiled plastic wrap and let them rise until puffy and nearly doubled.  (May take up to 2 hours but mine rose fairly quickly).
7. Once the dough rounds have risen, fill a large saucepan or pot with canola oil to a depth of 3 inches or you may use a deep fat fryer making sure that you are starting with clean oil.  Heat the oil to 350 degrees F.  While the oil is heating to the correct temperature, line cooling racks with paper towels. 
8. Place a few dough rounds in the heated oil in a single layer making sure they are not crowded (I fried 4 in the frier at a time).   Fry, turning once, until golden brown.  (It will only take about 3 or 4 minutes)  Watch carefully!
9. Remove from the frier with a slotted spoon to the cooling rack and continue to fry the remaining dough rounds. 
10. After a few minutes of cooling (still warm but cool enough to handle without burning yourself) roll the doughnuts evening in sugar and shake away the excess.
11. To fill the doughnuts, fill a pastry bag fitted with a plain round tip.  Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each.
 

Yield:  12 - 15 doughnuts

Recipe slightly adapted from Annie's-Eats.com and Martha Stewart

 

 



Do you fill them with Jam or Jelly?  We got into a discussion of this very topic on my facebook page and one commenter posted the following video.  It was so good that I had to repost here.  Enjoy, because "it must be jelly cause jam don't shake like that!"  Gotta love the era of the Glenn Miller band!

 

 

 

And THIS is what's under the Cake Dome Sunday #29 for the Mister's Breakfast!

Until next time,

 

Bon Appetit!

Follow my blog with Bloglovin


I was featured:

I can be found sharing at these online parties:

Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration



Chicken Pot Pie

 

Usually I think of Chicken Pot Pie as a wintertime comfort food, but tonight I made this yummy chicken pot pie using vegetables fresh from my garden.  It made a tasty meal for the Mister when he got home from work and it is filled with big chunks of chicken and lots and lots of veggies.  Hearty and filling but not as heavy as one might think.

I'm sure I've mentioned before that I have a huge cookie and biscuit cutter collection.  This large chicken cutter was just made to be the pastry garnishment for the flaky crust topping.  I tried to make the vents in the crust to  look like chicken tracks.  Who said we can't play and have fun in food?

This delicious chicken pot pie takes a while to put together but it is most definitely worth the time and effort.  I ended up having enough filling for two pies, so one is now in the freezer for another meal and today's was consumed with a side of fresh green beans from the garden as well. 

Chicken Pot Pie

Ingredients:

• 1 cup potato, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup fresh peas (frozen is fine too)
• 1/3 cup melted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half cream
• 1/2 white wine
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup chopped fresh parsley
• 1 Tablespoon fresh thyme (or 1/2 teaspoon of dried thyme if you don't have fresh)
• 4 cups chicken, cooked and chopped
• 2 pie crusts (either store bought or your own recipe)

Directions:

1. Stew a whole chicken.  Cool and shred meat from the bones.  Save the chicken broth from the cooked chicken for use in the pie.
2. Prepare your favorite pie pastry crust.  (I make a butter based pie crust that creates a tender and flakey crust that is similar to puff pastry.)
3. Preheat oven to 400 degrees F.
4. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
5. Add flour to sauteed mixture, stirring well and cook for one minute stirring constantly.
6. Combine broth, cream and wine.
7. Gradually stir into the vegetable mixture.
8. Add peas and cook over medium heat stirring constantly until thickened and bubbly.
9. Stir in salt and pepper; add chicken and stir well.
10. Pour into 2 pie dishes and top each with pie shells.
11. Cut slits to allow steam to escape.
12. Bake for 40 - 45 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Until next time,

 

Bon Appetit!

Follow my blog with Bloglovin


I was featured on:

I can be found sharing at these online parties:

Carole's Chatter Food on Fridays, Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration



Lemon Curd filled Cupcakes with Crystallized Rose Petals

Welcome to "What's under the Cake Dome?" Sunday # 29.  Today I made the Mister simple vanilla cupcakes filled with lemon curd and frosted with lemon whipped cream.  Truly, a very simple dessert and it is great for us because this recipe only makes 12 cupcakes so we aren't overwhelmed with too much dessert.  

I wanted to step these already yummy cupcakes up a notch, I embellished the tops of them with crystallized (or sugared) rose petals fresh from my garden.  Crystallized flowers add an elegant touch to an already delicious cupcake.  The beauty of it is is that you can make these from many of the flowers you are already growing in your garden.

Lemon Curd Filled Cupcakes with Crystallized Rose Petals

 

Ingredients:
 
Vanilla Cupcakes:

• 1 1/2 cups all purpose flour
• 1 cup granulated white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/s cup unsalted butter, at room temperature, cut into small pieces
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plain yogurt (or sour cream)

Filling:

1/2 cup lemon curd (either purchases from a grocery store or homemade.) 

Homemade recipe follows:

• 3 large eggs
• 1/3 cup freshly squeezed lemon juice (2 - 3 lemons depending upon their size)
• 1 - 2 Tablespoons finely shredded lemon zest (depending on how zippy you like your lemon flavor to be.  I used 2 Tablespoons)
• 4 Tablespoons unsalted butter (at room temperature)

Lemon Whipped Cream:

• 1 cup cold heavy whipping cream (35 - 40% butterfat content)
• 1 Tablespoon granulated white sugar
• 2-3 Tablespoons cold lemon curd

Directions:

Vanilla Cupcakes:

1. Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
2. In the bowl of your mixer beat the flour, sugar, baking powder and salt until combined.  Add the butter, eggs, vanilla extract and yogurt (or sour cream).  Beat the wet and dry ingredients together at medium speed, until the batter is smooth and satiny (about 30 - 60 seconds).  Scrap the sides of the bowl as necessary.
3. Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean.  Remove from the oven and place on a wire rack to cool.
4. Once the cupcakes have cooled completely, cut about a 1/2 inch hole into the center of each cupcake (use a melon baller or a small spoon.)   Then spoon (or pipe a heaping teaspoon of lemon curd into each indentation.

Lemon Curd: 

1.  In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
2. Cook, stirring constantly with a heatproof rubber spatula or wooden spoon (to prevent it from curdling) until the mixture becomes thick and about the consistency of sour cream or a hollandaise sauce.  This will take about 10 minutes.
3. Remove from the heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.  Add the lemon zest and let cool.  The lemon curd will continue to thicken as it cools.
5. Cover immediately with plastic wrap so a skin doesn't form and refrigerate until cold.  The lemon curd can be made several days in advance.

Lemon Flavored Whipped Cream:

1. Place a mixing bowl and wire whisk in the freezer for about 30 minutes to chill.  Then place the cold heavy cream and sugar in the cold bowl and beat until soft peaks form.
2. Next, add the cold lemon curd and beat just until stiff peaks form.  Spread frosting on each cupcake with a knife or spatula or by pipping the frosting. 

• These cupcakes are best eaten the day they are made but they can be covered and stored in the refrigerator for a few days. 
• Recipe adapted from Joy of Baking
• Makes 12 cupcakes

 

Once you've baked, filled and frosted your cupcakes, embellish them with crystallized flowers.  Not only do the flowers add an elegant appearance, they also are delicious and a great way to use flowers from your garden.  You can buy edible flowers at some special grocery stores or you can use your own flowers as long as you first ascertain that they are non-toxic and also that you do NOT use chemical sprays. 

 

   

In a couple of days, I'll have a video tutorial of how to make crystallized flowers.  Please stop in, if you are interested, and see how easy and fun they are to create.

 

Until next time,

 

Cheers!

Jennifer


Follow my blog with Bloglovin

I was featured on:

I can be found sharing at these online parties:

Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life "we scream for ice cream, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday, Dear Creatives Inspiration Hop



Christmas in July

Whew!  Can you believe this heatwave that we are in the midst of right now?  It's too hot to do too many things outside so I decided to cool off by making some Christmas cards.  Yesterday afternoon I stamped, colored and began an assembly line to make 15 Christmas cards featuring the ORIGINAL Gumball Graphics Santa stamp.  This jolly old elf stamp is amongst my very favorite stamps.

 

Using the Mojo Monday #302 layout for inspiration (shown below) I got my cardstock, ink, papers and embellishments out and got a jumpstart on making my Christmas cards.

Card Recipe:
Stamp:  Gumball Graphics Santa (stamp is no long manufactured)
Ink: Memento Rich Cocoa, Image colored with Copic Markers
Designer Paper:  Recollections "Naughty or Nice"
Tools & Embellishments: Martha Stewart Snowflake punch, Martha Stewart half pearl, Snowflake punched from an embossed flocked wall paper sample, Merry Christmas ribbon "Tis the Season" from Michaels brand and All Night Media Liquid Embossing in Antique Glass Finish for his glasses.

Keep cool! Until next time,

Cheers!

Jennifer

I can be found sharing at these online parties:

  

Sew-Off Saturday Sew Can She ,  Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup,  Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life "we scream for ice cream, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday

Le Poulet Quilt

 

FINALLY!!  My "Le Poulet" quilt is finished. 

I bought this selection of coordinating fabrics probably 4 or 5 years ago.  The fabric is from Whistler Studios for Windham fabrics. 
 

A couple of years ago used a bit of the yardage for my 6 pocket tote and you can read more about it, if you like, HERE.

I have a small deacon's bench that I have always wanted to make a throw for and to go with the chicken theme in my kitchen.  The time finally arrived to stop procrastinating and just do it.

 

I'm more of clothing needlewoman and don't tend to do a lot of quilting, but I really found this quite enjoyable. 

 



I definitely learned a lot while constructing this quilt.  I wasn't looking forward to binding it but actually discovered that it was quite simple. 

So there here it is:  my Le Poulet Quilt!  Finally finished.  And now that the quilting bug has hit me, I have a couple more quilts that I'm eager to get started on.

Until next time,

Cheers!

Jennifer

 

 

Follow my blog with Bloglovin
 

I was featured at:

 

 

 

 

I can be found sharing at these online parties:

  

Sew-Off Saturday Sew Can She ,  Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup,  Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life "we scream for ice cream, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday

Cake Dome Sunday #28: Blueberry Frozen-Yogurt Pie

Yesterday was The Mister's and my 11th wedding anniversary.  I had to make something special to celebrate.  On our wedding day, we cut apple pies instead of the traditional wedding cake because the Mister loves pie!  Well, yesterday the heat index was about 110 degrees so I decided to make him a no-bake and cool, creamy and refreshing anniversary pie: Blueberry Frozen-Yogurt Pie.

 

Truly!  I didn't have to turn on the oven once.  The graham and almond cookie crust set up in the freezer while I chopped fresh blueberries and whipped the cream cheese, Greek yogurt and whipping cream.  That was poured over the cookie crumb bottom and put back into the freezer for several hours.  That's it!  Easy, didn't take too long and turned out so pretty!  Perfect for our anniversary dinner on a very hot day.

I think this would be delicious with any kind of fresh fruit.  I haven't actually tried it but I don't see why fresh raspberries, or strawberries, or...how about peaches?  Wouldn't those be delicious and lovely too?  Here's the recipe:

Blueberry Frozen-Yogurt Pie

Ingredients:

• 2 cups graham cracker crumbs
• 1 cup ground almonds
• 3/4 cup firmly packed light brown sugar
• 1/2 cup melted butter
• 2 1/2 cups fresh blueberries
• 1 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup confectioners' sugar, divided
• 1 (16 ounce) container vanilla greek yogurt
• 2 cups heavy whipping cream

Directions:

1. Spray a 10" springform pan with baking spray.  Line the bottom with parchment paper and spray again.  (note:  this step makes removing the finished pie from the pan and moved to the serving plate very easy.  Don't skip this step!)
2. In a large bowl, combine graham crumbs, finely ground almonds and brown sugar.  Ad melted butter and stir to combine.  Press this crumb mixture into the bottom of a prepared pan and place in freezer.
3. In the work bowl of a food processor, combine blueberries and sugar.  Use the PULSE button to chop and process just until smooth.
4. In a separate large bowl (I used the large bowl of my Kitchenaid stand mixer), at high speed beat the cream cheese until creamy; about 3 minutes.  Add 1/2 cup confectioners sugar and yogurt and beat until smooth.  Add the blueberry mixture to the yogurt mixture and beat to combine.
5. In a separate bowl, beat whipping cream with remaining 1/4 cup confectioners sugar until stiff peaks form.  (Do NOT overbeat!)  Add the whipped cream to the blueberry mixture and beat until the mixture is smooth. 
6. Spoon the mixture over the prepared graham/cookie crumb crust and freeze for at least 4 hours (or overnight).  Pie can be stored in freezer in an airtight container for up to a week.

Garnish with fresh blueberries and fresh lavender if desired.
Recipe adapted from Bliss Victoria May/June 2013 issue

Until next time,

Cheers!

 

Jennifer

 

Follow my blog with Bloglovin

I was featured:

“ />

I can be found sharing at these online parties:

  

Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup,  Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life "we scream for ice cream, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday

Happy Birthday U.S.A.

July 4th!  Independence day!  The U.S.A. is 237 years young!  If you are in the United States, how are you celebrating today?

 

I cut a bouquet of white roses from my garden this morning and am using them in my "old glory" pitcher for my centerpiece on my table. 

 

From me to you, I wish you a happy 4th of July/Independence day celebration!

Cheers!

 

Jennifer

Follow my blog with Bloglovin

I can be found sharing at these online parties:

  

Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup,  Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life "we scream for ice cream