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

 

 

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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

 

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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

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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

Cake Dome Sunday # 27: Make at home Ice Cream Sandwiches

This is a BIG week for holidays.  Here in Canada July 1st is Canada Day.   In the U.S. of A. on July 4th, Independence Day is celebrated.  The celebrations in both countries are much the same:  cookouts with burgers and hotdogs, cole slaw, potato salad and DESSERTS! 

In celebration of Canada Day tomorrow, I've made for The Mister homemade ice cream sandwiches. These ice cream sandwiches are made with homemade vanilla bean ice cream and my mother's BEST chocolate chip cookie recipe.  Get your pen and paper out, or in this modern era I should say COPY and PASTE this recipe.  It is sooooooooooooo good!
 

Vanilla Bean Ice Cream

Ingredients:

• 1 cup of whole milk
• 1 cup of heavy cream (whipping cream)
• 1 vanilla bean, split lengthwise
• 8 egg yolks
• 1/2 cup white granulated sugar

Directions:

1. Combine the milk and cream in a saucepan and add the vanilla bean.  Bring to a boil, then remove from the heat and set aside for 10 minutes.
2. Using a wire whisk, beat the egg yolks and sugar together in a bowl for 2-3 minutes, until thick and pale, then whisk in the warm milk mixture.  **NOTE:  don't use an electric mixer.  Whisk by hand.  An electric mixer will incorporate too much air with the eggs and sugar.** 
3. Scrap the seeds from the vanilla bean into the mixture.  Remove the bean pod.
4. Wash the pan and pour the mixture into it.  Stir over very low heat for 5 - 10 minutes until thickened.  To test, run a finger through the mixture across the back of the wooden spoon - if it leaves a clear line, the custard is ready.
5. Pour the custard into a bowl, cover with plastic wrap and allow to cool completely in the refrigerator for at least three hours but preferably overnight.
6. Once cooled, pour the mixture into your ice cream maker and freeze according to your ice cream manufacturer's directions.
7. Remove the ice cream from the  ice cream maker and spread it into a 9" X 9" pan and place in the freezer to firm it up.

Mom's BEST Chocolate Chip Cookies

Ingredients:

• 1 cup sugar
• 1 cup packed brown sugar
• 2/3 cup smooth peanut butter
• 1 cup butter (I use 1/2 cup Crisco and 1/2 cup butter)
• 2 eggs
• 2 teaspoons vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces chocolate chips

Directions:

1. In a mixing bowl, beat together the butter, sugar and brown sugar until creamy.  Beat in the peanut butter.  Next beat in the eggs and vanilla.
2. Sift together the flour, baking soda and salt.  Slowly mix this into the butter/sugar mixture just until blended.  Stir in chocolate chips.
3. Scoop large spoonfuls onto a chilled, parchment lined baking sheet. I use a cookie dough scoop.  Bake at 350 degrees for 15 minutes.

To assemble the ice cream sandwiches remove the ice cream from the freezer and using a biscuit cutter, cut circles of ice cream from the pan and place between two chocolate chip cookies.  Wrap the ice cream sandwiches individually and put back into the freezer until you are ready to serve.

 

Enjoy!

 

Until next time,

Cheers!

 

Jennifer

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Organic Plant Food

This looks kind of disgusting, doesn't it?  Don't be too put off.  It's merely coffee grounds and egg shells.

 

Every day I save my coffee grounds and egg shells and keep them in a small ice cream bucket.   I crush the egg shells well into the coffee grounds and then each day when I walk the garden with the pups, I dig down around my garden vegetables and work this mixture into the soil.  Voila!  A simple organic plant food!

 

Roses love this mixture too.  And if you have a banana peel or two, simply puree the peeling and stir into the coffee ground and egg shells.  This will add potasium to your soil as well as the calcium from the egg shells.  The coffee grounds provide a rich incentive for red wigglers (worms) as well as for plants that like a little extra acid in the soil.  Also, coffee grounds are a bug deterent. 

 

The bottom line is, save those coffee ground and egg shells.  And if you are into vermiculture, you most definitely want to add these to your vermiculture compost bin.

 

Until next time,

Cheers!

 

Jennifer

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The Homestead Barn Hop

 

 

 

After the rain

It has rained nearly every day for the past week.  Today it rained ALL DAY with no let up at all until this evening.  The dogs and I needed to get out of the house after being couped up all day so we walked around the garden.  I thought the rain drops on the plants were very pretty.

 

My beans have begun to blossom.  It won't be long until I'll be picking fresh green beans for supper.

The nasturtium are about to bloom.  I planted these nasturtium from seeds I'd saved from last summer's plants.  **Hee Hee**  If you look closely at the raindrop you can see the outline of me taking the photo.

It might be a little late for most people to just be getting pea blossoms on the vines, but here in Eastern Ontario, we had such a cool spring and summer so far, so I'm just glad that my peas are growing and also to see the blossoms coming on the vine.

With all of the rain and cool weather we've had my garden is growing very well.  Now we need some warm days and sunshine.  My greatest concern is that we might get black rot on the tomatoes if it continues to be so wet outside. 

 

More rain predicted for the week ahead but hopefully we'll get a day or two of sunshine mixed in.

 

Until next time,

Cheers!

 

Jennifer

Fried Dill Pickles and Tzatziki Sauce

 

This year's garden planting is done and the vegetables in the garden are growing.  But my larder still has many jars of dill pickles that I put up last year.  I had MANY jars of pickles left and I know I'll be harvesting more cucumbers before too long.  Then, it occured to me to use up some of the surplus by making Fried Dill Pickles! 

 

Off I went to the basement and brought upstairs to the kitchen about a 1/2 gallon of dill pickle slices, dusted off the deep fryer, made a batter of flour, milk, eggs and Panko crumbs and began frying batch after batch of dill pickles.  And of course we wanted a cool dipping sauce.  The Mister and I really like a cool Tzatziki sauce with ours so that is what I made to go with the fried pickles.

Fried Dill Pickles and Tzatziki Sauce

Ingredients:

• 1 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon baking powder
• 1 egg
• 1 cup milk
• 1 cup - 2 cups Panko bread crumbs

Directions:

1. In a shallow bowl combine the flour, salt, pepper and baking powder. 
2. In a second shallow bowl whisk together the milk and egg.
3. In a third shallow dish (or you can use a zip lock bag) place the dry Panko crumbs.
4. After you have drained and blotted dry the pickles, dredge each slice in the flour mixture.  Then dip the slice in the egg/milk mixture and then coat with the dry Panko crumbs.
5. In an electric skillet or deep-fat fryer, heat the oil to 375 degrees.  Fry the coated pickles working in batches no more than 10 pickles slices at a time.  Fry for about 3 minutes or until golden brown, turning once.  Remove from frier and drain on paper towels. 
6. Continue working in batches of about 10 slices, coating and frying until you've fried as many as you need.

Tzatziki Sauce

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 cup Greek Yogurt
• 1 cup sour cream
• 2 cucumbers, peeling and diced
• 1 teaspoon chopped fresh dill (may substitute dry dill weed)
• salt and freshly ground pepper

Directions:

1. In a blender combine cucumbers, garlic, lemon juice, oil and dill.  Process until well blended.
2. Stir in Greek Yogurt and Sour Cream
3. Season with salt and freshly ground pepper to taste
4. Place Tzatziki sauce in the refrigerator and chill for at least two hours before serving so the flavors can blend.
5. This will keep for a few days in the refigerator, but you will need to drain off any water and stir each time you use it.

Because I had quite a few jars of dill pickles I made a huge batch of fried pickles and put them in the freezer for a quick snack.  We'll just need to take the out of the freezer, heat on a baking sheet in a 400 degree oven and warm them up (much the same way as one heats frozen french fries.)

 

Until next time,

Cheers!

 

Jennifer

 

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

White Roses

I cut the first of my roses from the garden today and wanted to share them with you.

Roses

~George Eliot

You love the roses - so do I. I wish
The sky would rain down roses, as they rain
From off the shaken bush. Why will it not?
Then all the valley would be pink and white
And soft to tread on. They would fall as light
As feathers, smelling sweet: and it would be
Like sleeping and yet waking, all at once.

Until next time,

Cheers!

 

Jennifer

Cake Dome Sunday #26: Cherries with Lavender Sauce

Summer has arrived and with summer comes hot and humid days. Today I wanted to make a dessert that was simple to prepare and cool and refreshing to eat. Nothing fits the bill better than an ice cream sundae! Since I've been on a fresh fruit kick and my lavender is now beginning to bloom, I decided to make a simple syrup/sauce of Bing Cherries and Lavender Flowers.

If you've never cooked with edible flowers before and are a bit leary of doing so fearing that your food will taste perfume-y, don't worry.  It doesn't.  In this recipe the lavender is a background note with the bing cherries being the big, bold, brass band playing at the front of the palate. 

Cherries with Lavender Sauce

Ingredients:

• 1 1/2 cups water
• 1/4 cup sugar
• 2 Tablespoons lavender flowers
• 2 1/4 pounds of fresh cherries, stemmed and pitted
• Lavender flowers for garnish

Directions:

1. Combine the water, sugar and lavender flowers in a saucepan.  Bring to a boil over high heat and boil for 10 minutes.  Remove from heat and let it steep for another 10 minutes. 
2. Once steeping is complete, strain the sugar/lavender syrup to remove the lavender flowers and return the syrum to the saucepan.
3. Add the cherries to the syrup in the saucepan and bring to a boil.  Immediately remove from the heat, cover and cool to room temperature.  Once cooled put in the refrigerator and chill.
4. Garnish with lavender flowers.

This cherry and lavender sauce would be delicious spooned over pancakes or waffles too.  Ohhhh so many ways to serves this simple sauce. 

Until next time,

Cheers!

Jennifer

 

I was feature!

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 , The Silly Girl's Life "we scream for ice cream"

How does your garden grow?

After a very slow start due to cold, frost and many days of gloom and no sunshine, my garden is finally taking off.  This morning I spied my very first beefsteak tomato on the vine.  YIPPEE!!  I have 6 beefsteak tomato plants and three Roma tomato plants.  If they all produce I'm going to be up to my eyeballs in tomatoes later this summer.

Several weeks ago I posted the garden signs I made but at the time my garden hadn't been entirely planted and the signs really weren't marking anything...until now.  Above is one of the Roma tomato plants in front of the sign. 

I've already harvested my broccoli and soon will be harvesting cauliflower.  I have both cheddar cauliflower and white cauliflower.  LOOK what I found this morning!  CHEDDAR CAULIFLOWER.  It should be ready very soon to harvest. 

It is amazing how fast bean seeds grow.  Just a month ago I showed you row markers but nothing growing.  Now look at the beans.  You can barely see the garden marker labeled BEANS!   I feel like "Jack" from "Jack and the Beanstalk". 

 

The spinach is growing very well.  It really likes the cool weather we've had and we've been enjoying it so much.  Trust me when I say, homegrown is eversomuch better than store bought.  Plus, I know that there are no GMO's.  Just garden fresh deliciousness.

 

I'll take a little garden video in a few weeks as the rest of the vegetables begin to come on vine.  The summer squash plants are getting big so I'm hoping for some blossoms very soon, as well as from the cucumbers and beets.  The pumpkin plants are gigantic.  WOW.  And the peas are growing well too. 

 

And how does your garden grow?

 

Until next time,

Cheers!

 

Jennifer

Asian Plum Sauce

The fruit markets are getting in the most beautiful variety of fruits and last weekend the plums were just too tempting to pass up.  I love fresh plums and was considering canning some so we could enjoy them in the wintertime. 

As I thought more about canning the plums it occured to me that these beauties would make a lovely plum sauce.  Yummmmm...plum sauce for ribs, pork, chicken, spring rolls and as a dipping sauce or a marinade.  YES!  I would make plum sauce.  And so I did.

Asian Plum Sauce

Yields approximate six 1/2 pint jars

Ingredients:

• 4 cloves finely minced garlic
• 1/2 ounce fresh ginger, minced
• 1 small onion, minced
• 1 cup brown sugar (I used 1/2 cup brown sugar and 1/2 cup honey)
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teasoon sesame oil
• 1/8 cup soy sauce
• 1/4 teaspoon crushed dried hot pepper flakes
• 3 lbs plums, pitted and chopped
• the juice of 1 freshly squeezed lemon
• the juice of 1 freshly squeezed orange
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions:

1. Place the first 12 ingredients into a large pot and bring ingredients to a boil.  Once boiling, turn down the heat to a simmer and simmer for 30 minutes stirring occasionally to prevent sticking to the bottom of the pot.
2. After 30 minutes of simmering, pour the plum mixture into a blender or food processor and process just long enough to create a smooth texture.  If you prefer a chunky sauce you may omit this step.  I like the smooth texture so I did process in my food processor.
3. Return plum mixture to the pot and return to a slow simmer. 
4. Mix water and cornstarch together in a small bowl and add it to the simmering plum mixture.
5. Simmer until thickened.  (Depending upon how much your plum sauce cooked down and thickened on its own you may not need to add the cornstarch/water.  I used just a little because my plum sauce was thickening nicely and only needed a small amount more of thickening.)
6. Pour into sterilized jars and place into a water bath for 10 minutes.
7. Remove jars from the water bath and cool undisturbed for 24 hours.  Label and store in a cool dark place until ready to use.

This plum sauce is full of plum good plum flavor and is tangy with the ginger and garlic and just a wee bit spicy.  If you like a spicy-er plum sauce you could always add more ginger and hot pepper flakes.  It is fabulous as a dipping sauce with spring rolls.

 

 

And this evening I made spare ribs marinated in the plum sauce.

 

This plum sauce was very fast to make and put up.  The recipe and process is not complicated at all. I know this winter we'll especially enjoy having this flavorfully delicious plum sauce to bring a little spring fruit fresh flavor to the table when it isn't normally in season.

 

Until next time,

Cheers!
 

Jennifer

 

 

 

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

Cake dome Sunday #25: Cherry and Almond Tart

It's official! The Mister is spoiled! When I bought this domed caked saver at a second hand shop just a year ago, the salesperson told me I needed to keep it filled and not let it gather dust. Little did I know that the Mister would demand, insist upon be surprised to find a new dessert nearly each week...and so "Cake Dome Sunday" was born.  We are now up to dessert #25 !!  WOW!
 

Today's Cherry and Almond Tart and Tartlets are a huge hit in our house!  You can make the components of it in advance and put it together right before serving if you need to.

The tart pastry is made of ground almonds, a little sugar and butter. The cherry vanilla filling is a simple jam you cook on the stovetop.  The whipped cream topping was supposed to be Creme Fraiche but I improvised and made a whipped cream and Greek yogurt topping that rivals any creme topping you've ever tasted. 

 

After preparing the almond pastry and lining my 9" tart pan with the pastry, I had a little bit of left over almond pastry left with just enough to roll out about a 1/2 dozen little tartlets.

Cherry and Almond Tart

Ingredients:

     For the Almond Pastry:

• 1 cup of ground raw almonds (I ground my almonds in the food processor)
• 1 cup of butter, softened
• 1/2 cup granulated sugar
• 2 cups plain flour

     For the Cherry Vanilla jam filling:

• 2 heaping cups of Bing cherries, pitted
• 1 cup granulated sugar
• Juice of 1 lemon
• Juice of 1 orange
• 1 vanilla bean, split and seeds scraped

     For the Topping:

• 1 cup whipping or heavy cream
• 6 ounces plain Greek Yogurt
• 1/4 cup powdered sugar, sifted, plus extra for dusting

Directions:

1. For the cherry vanilla jam filling, combine the ingredients in a saucepan and stir over medium high heat until the sugar dissolves.  Bring the mixture to a boil and cook, stirring constantly, until the mixture reaches the setting point, about 6 - 8 minutes.  (Note:  To test for the setting point, place a couple of small plates in the freezer before you start cooking the jam.  When the mixture becomes thick, remove it from the heat and spoon a small amount of jam on the clean, frozen plate.  Wait about 30 seconds and then run your finger through it.  It should be "set" if the mixture will hold a trail as you draw your finger through it.  If not, continue cooking a few more minutes and then try again on another frozen plate.)  When your jam is set to your liking refrigerate it until it is well chilled (1 or 2 hours).
2. Once you've prepared the cherry vanilla filling it is time to prepare the almond pastry.  In a food processor, process the almonds until they become coarse crumbs. (Reserve a tablespoon or two of the crumbs to sprinkle over the top of the finished tart later if desired.)  Beat the butter and sugar in a mixer until light and fluffy, scrapping down the sides of the bowl.  Add the flour and the almonds to the butter/sugar mixture and beat to just combine.  Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
3. Preheat the oven to 350 degrees F.  Roll out the pastry on a lightly floured surface to about 1/4 inch and line a 9" fluted tart pan, trim edges and refrigerate until firm.  After it has chilled, lay a piece of parchment paper over the almond pastry and weight with pie weights (dry peas or beans make excellent weights).   Bake in 350 degree oven for 10 - 12 minutes until lightly browned.  Remove parchment and weights and continue baking until golden and crisp (6 - 8 more minutes.  Cool completely.
4. For the whipped cream topping, whisk the cream and powdered sugar in a chilled mixing bowl until soft peaks form.  Gently fold in the Greek Yogurt until blended.  Refrigerate until ready to use.
5. To serve, spread the chilled cherry vanilla filling onto the base of the cooled pastry.  Spoon the chilled whipped cream/yogurt topping over the jam and top with fresh cherries and dust with powdered sugar, a dusting of almond crumbs and serve. 
6. If you have made little tartlets, assemble them in the same manner and serve.

 I would love to know if you would enjoy it if I started and hosted a "What's under your cake dome" linky party?  Once a week I'd open the linky party and you could link up any type of sweet treat you've made and it would link back to your own blog.  For the past year I've had a great  time joining linky parties all over the blog-o-sphere. These linky parties allow you to "meet" new friends and gather new tips, ideas and recipes too.  Please leave me a comment if you'd be interested and like for me to set it up.  I will try to figure out the details on adding "Mr. Linky" and we could begin next week.

 

Until next time,

Cheers!

 

Jennifer

 

 

I was featured at:

 

 

I'm often can be found at the following link parties:

A Delightsome Life

Whimsy Wednesday

Knick Of Time

Hickory Trail

Make the Scene Monday (at Alderberry Hill)

From the Farm Blog Hop
A Peek Into My Paradise

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