More Loved Home Spaces

I haven't mastered how to add multiple pictures to blogger.com so I had to do another post to show you the rest of my pictures. I hope you don't mind. We just repainted our kitchen last week and we finally love the color. It's the third time we've repainted it in three years. It will deffinitly be the color of my next kitchen too.

Loved Home Spaces

Ok, I'll go first. :) Here are a few pictures of my home. I've finally gotten it mostly like I want it to be, now that we have it on the market to sell. The bedroom and the kitchen are my favorite rooms. I love the color. I do know that in my new home the colors will be going with me. Turquoise in the bedroom, green in Olivia's room, lavender in the kitchen. Maybe a yellow room and a pink one too. I hope you enjoy them.

A Visit to Your Home

Please share pictures of the favorite places in your home/room.

Maybe it's a nook or crany,

it could be a entire room,

or a throw pillow,

or a vase on the table full of a bouquet of flowers from your yard,

or a favorite framed picture, or painting,

maybe something you love the color of.

Big or Little

Simple or Exquisite

Just some ideas.

Be as creative as you wish.

That is what this blog is all about.

Recipe for:

BLUEBERRY SCONES

Ingredients:
4 cups flour
7 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
Additional sugar for topping
2/3 cup butter1 large egg1
1/2 cups half & half1
1/2 cups fresh or unthawed frozen blueberries

Instructions:Heat oven to 400 degrees. Grease two large baking sheets. In large bowl, combine flour, sugar, baking powder, salt, and cream of tartar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Separate egg, placing egg white in cup, and yolk in a small bowl. With fork, beat egg yolk; stir in half & half. Add yolk mixture to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface, and knead gently several times. Gently knead in blueberries. Divide dough in half; pat out each half into an 8-inch round, and cut each into 8 wedges. Place scones on greased sheet. Pierce tops with a fork. Brush with reserved egg white and sprinkle with sugar. Bake 15-18 inches (okay, try minutes) or until golden brown.

I made these yummy scones for Sat. morning brunch. David just raved about them. I think he ate 5, so they must have been good! But then, he is crazy about blueberries! I have a feeling I'll be making these again, upon request - and soon.
I was really impressed with how well they turned out. I am going to stash this recipe away to my " serve-at-the-future-bed-and-breakfast-that-we-are-going-to -have-once-our-kids-grow-up" file...

Simply Sensational Strawberry Shortcake

Thought this would be a good chance to debut on this lovely blog.. :) I love Summer-y Recipes!














1 cup milk, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar

PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.


This recipes is from one of my favorite resources this summer the new Kraft Food Magazine. I am always getting things like that in the mail, but this one is cute, yummy, practical, and always delish....

Check out there website
Some of our other favorites on there is the Bruschetta Steak, Shells with Tomatoe & Basil, Banana Split Cake, and lots more.

Strawberry Lemonade

Serves 2
Before squeezing juice from the lemons, roll them on the countertop, applying gentle pressure with the heel of your palm. This will really get the lemons’ juices flowing and make it easier to squeeze them.


1 pint strawberries

8 tablespoons plus 2 teaspoons superfine sugar

8 tablespoons freshly squeezed lemon juice

Seltzer waterwater


1. Purée strawberries and 2 teaspoons sugar in a blender. Set out two glasses, and spoon 3 tablespoons of the resulting strawberry purée, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir the lemonade, and add ice. Top off the glasses with seltzer water. Add more sugar if desired.

Greek Picnic Salad

Here it is....I can take a hint pretty well, huh?

GREEK PICNIC SALAD

Combine:
6 Ripe TOMATOES, chopped
2 GREEN BELL PEPPERS, seeded and diced
1 RED ONION, diced
2 CUCUMBERS. seeded and diced
1/2 cup chopped FRESH PARSLEY
1/2 cup sliced RIPE OLIVES
1/4 pound FETA CHEESE, crumbled

Place in a workbowl of a food processor or in a blender:
1/2 cup EXTRA VIRGIN OLIVE OIL
2 Tablspoons LEMON JUICE
2 Tablespons WINE VINEGAR
1 1/2 Teaspoons DIJON MUSTARD
1/8 teaspoon BLACK PEPPER
2 cloves GARLIC, minced

Process until well blended and toss with salad ingredients. Marinate for 30 minutes.

Favorite Summer Recipes

I was thinking it would be fun to do a summer recipe swap.

Perhaps it's something you especially love to make in the summertime...

Maybe it's something crisp, or refreshing...

I especially love cold and tart things,

such as Strawberry Lemonade , on these hot sultry days-

and anything fresh-veggie,

like my Moms amazing

Greek Salad.

Hint,hint, mom...