Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Saturday, June 18, 2011


I have made a Hot Fudge Pudding Cake for years. Fresh out of the oven it is gooey and rich, with only 2 T.  of fat.  It is quick to make with stuff you already have.  But ice cream is a must.  The recipe makes only 6 servings.  If you double the recipe it needs a bigger than 9x13 pan.  I have made it in a 11x14 inch successfully.   You might want to bake it in 2 separate pans if you don't have a larger one.   The rich chocolate flavor is much improved with the addition of chocolate chips in the batter and some vanilla or coffee in the water.


1 C. flour
1/2 c. sugar
2 T. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
2 T vegetable oil or melted butter
1/2 tsp. vanilla
1/3 C. semisweet chocolate chips

1 c. packed brown sugar
1/4 C. baking cocoa
1 3/4 C. very hot water
1 tsp. vanilla

Heat oven to 350ºF.  Mix flour, sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and ½ tsp vanilla until smooth.  Add 1/3 C. chocolate chips.  Spread in 9 inch square pan or a 7X11 caserole. Mix brown sugar and 1/4 c. cocoa together then sprinkle over batter. Mix 1 tsp. vanilla and (optional) 1 serving of instant coffee powder in the very hot water and pour over batter. (Since I don’t drink coffee I buy the little box that has 10 serving packets in it.) The mocha flavor makes it extra rich.   Bake 30  minutes.