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Since Google Reader shut down, I've been at a loss how to follow my blogs. I've been trying Blog Lovin' for a while now. It has a silly name and the format isn't as user friendly. Does anyone have other suggestions?
Tuesday, January 14, 2014
Tuesday, January 7, 2014
Sunday, January 5, 2014
My husband, Brian, writes poetry. He's been more of a fiction novel writer these past few years, but had an idea the other day. He proposed that we collaborate on a book of poetry and paintings. He'd write poems based on my watercolors and I can do the same for his poetry.
This proposal was in an email and he attached an example for me using a watercolor he'd grabbed off my art table.
From the depths I espy her,
Far above me, pale and luminous,
So unlike any I had ever known,
To greet Selene I rise, I rush.
Bursting through the natural bonds,
Into another world I climb,
So new, this unyielding earth,
Glorious, bathed in her radiance sublime.
She had filled my sky,
And I flew to touch her soft face,
But here, removed from my reality,
She is so far beyond my embrace.
Even as my heart flutters in awe,
Heavenly ethers clear,
Blinding, brilliant, baffling, beauty,
She looks down upon this sphere.
What darkness is about me?
Oh! How little I knew the light.
She burns the world with cold fire,
And I am bless’ed for the sight.
So tall the trees beneath her gaze,
Giants washed in a silvery fount,
Yet she rises higher, ever higher,
The Goddess’ nightly journey mounts.
It's a first for our marriage and a beauty at that.
Wednesday, January 1, 2014
This year I checked out every single Christmas decorating and cooking book I could find from the library. In one of them I found this great recipe for Saltine cracker toffee. I am not lying to you when I tell you I have eaten half of the cookie sheet of this today. Do I feel guilty? Heck, yes. Am I still hankering for the other half of the pan? HECK, YES!
You need the recipe for this so that you will also be one with me in the nearly-blasphemous love of this candy with its crispy crunchy cracker goodness:
Enough crackers to fill a cookie sheet - I used 40-50
2 cups butter (use the good stuff, don't be a Scrooge)
2 cups brown sugar
3 cups chocolate chips
chopped nuts, if you want. I used 1/2 cup over half the pan.
Preheat oven to 400°F
Place the crackers on the cookie sheet in a single layer.
In a saucepan, bring the butter and the brown sugar to a full, rolling boil and let it boil for 3 minutes.
Pour the toffee over the crackers and put the cookie sheet into the oven and bake for 5 minutes.
Remove from oven. The toffee will be boiling on the cookie sheet - beware that you don't burn yourself taking it out of the oven.
Allow to cool for 5-10 minutes. Then sprinkle the chocolate chips over the surface. They will melt in a few minutes enough for you to spread them around in a smooth layer. At this point, you may choose to sprinkle the nuts on top.
Let cool until completely firm and breakable. Store in an airtight container. I'm not bothering with that because it's easier to break off a piece if I just leave it on the counter. I figure that 2 cups of butter is about 1 pound. I can't possibly gain more than that, right? :)
In other news, here is my desk after the holiday madness of ornament making. My goal this year is to clean it off eventually.
Happy New Year!