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, November 30, 2013


My favorite Thanksgiving desert is Carrot Pudding.  I am sure I have made it every Thanksgiving of my married life.  This year, in the Canaries, it seemed more difficult so I decided to make this cake with some carrots and a few changes.  I served it with the Vinegar Dip that I make with the steamed pudding (the sauce is the star of this show).  It was delicious and so moist and fruity. It is much easier than the steamed carrot pudding.  I will definitely make it again

    6 T. melted butter
    2 T. vegetable oil
    1 1/4 cup granulated sugar
    2 large eggs
    2 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    3 packed cups peeled, cored and grated apple 
    I used fuji.  It is OK to get some grated apple peel into it.
    1 C. fine grated carrots.
    Beat together the first 4 ingredients and stir in the rest.  Bake 350 for 20-30 minutes, depending on the size of pan.
    Vinegar Dip
    2 cups of water
    ½ cup cider vinegar
    1 cup sugar
    3 T. Cornstarch
    1 tsp. Cinnamon
    ¼ tsp. Salt
    2 T. butter

    Bring all ingredients to a boil stirring constantly and you are ready to serve.  I have 2- 12 inch square pans I bake all my cakes in here. (I plan to bring them home.)