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.

Wednesday, October 1, 2014


I love bread pudding and this is a special one.  I found it on Pinterest and it came from Sunset Magazine.  I have made it 3 times.  About the only thing that survived the Sunset recipe was cooking the peaches to make the sauce...a great idea. 

Fresh Peach Bread Pudding
4 Cups peaches cut into bite size pieces
¼ Cup butter
½ Cup white sugar
Melt the butter in a frying pan (don’t brown) and add the sugar and peaches and simmer stirring for 2 minutes.  Pour into a large strainer or colander over a bowl and let drain while you prepare the remaining ingredients.   This takes some of the juice out of the peaches and makes a wonderful sauce for later.

In a 4 cup measuring cup put in cubed French bread and press down when filling. Put into a 9 inch style greased casserole.   When the peaches have drained well toss them with the bread in the baking dish.

Beat together and pour over the bread and peaches.  Press down a little:
2 eggs (I used extra large)
1 Cup Milk (I used about ¼ Cup cream as part)
½ teaspoon cinnamon
1/8 teaspoon nutmeg
½ Cup sugar
¼ teaspoon salt

Melt 2 Tablespoons butter and mix with ½ cup of brown sugar and ½ cup of chopped nuts (Walnuts or Pecans are best but optional)   Sprinkle over the pudding and press down a little.

Bake 350 for 30-35 minutes.  Heat up the drained peach sauce and pour over the servings with ice cream.  WOW!