Thursday, August 21, 2014


 This is the time of year where your kitchen counter is overflowing with produce from the gardens. Love it! It’s a lot of work to save those flavors while they are at their best but it is well worth it when you open your freezer in the middle of winter and see all the labors of your hard work.
Here is a recipe for muffins using some of that fabulous rhubarb you have stored away. Yum!
  • 1 1/2 cups flour
  • 3/4 cups brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup rhubarb, chopped small
  • 1/2 cup chopped walnut
  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

Tuesday, August 19, 2014

Sunday, August 17, 2014


We had purchased tickets for the Vatican on-line so we didn't have to wait in line. Of all the pre-planning we did, this was one of the best pre-purchases of the trip! There was a very long line of people and we were allowed to walk right up front, saving us a ton of time. I even got a "kudos on the tickets mom" from our oldest daughter. :) 

We didn't have nearly enough time to really experience the Vatican. The displays and the rooms were incredibly beautiful but at times there were so many people that we weren't allowed the time or the space to truly take in the beauty of it all. We felt a bit pressed for time but still enjoyed it very much. Again, hindsight is 20/20 but if I had to do it over, we would definitely allow more time for this visit. 
Obviously this is one of the most visited places in Rome so there were enormous amounts of people in certain areas which caused frequent bottlenecks of tourists. That, along with the fact we had to keep an eye on each other in fear of getting lost in the crowds, made it difficult to really appreciate all that was around us at times. It's the kind of place that you'd like to savour a bit more, but really not possible with the huge number of tourists passing through. At one point a security guard kept hollering, "Keep moving! Don't stop!". Took away from the experience a little bit. *ha*

 The  immensity of the Vatican and the collections of art left me a bit in awe. So many of the world's cultural and religious artifacts and collections right in front of my eyes. It was a bit surreal to acknowledge what I was seeing; Roman history, Egyptian tablets, paintings, sculptures, maps and artist's creations beyond imagination.

The ceilings were seriously spectacular.

Thursday, August 14, 2014


I'm always seeing recipes that others have posted on Facebook and I hit the 'like' button but rarely actually try the recipe. This one was different. I love lemon anything and I have an abundance of zucchini so this seemed like the perfect scenario.

Boy oh boy am I glad I tried it! This bread is A.M.A.Z.I.N.G! 

From the first bite I knew this was going to be a recipe we added to our favorites list! Yummo! (Thank you T.D. for sharing on facebook!)

  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups sugar
  • 2 TBSP lemon juice
  • 1/2 cup buttermilk (I used almond milk)
  • zest of 1 lemon
  • 1 cup grated zucchini
  • Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TBSP lemon juice
  • 1 TBSP milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes or until golden brown.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
 ** Be sure your pan is very well greased. 

Monday, August 11, 2014