Thank You To All Farmers

Cute notes from kids … sweet!

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You’re the Cream in My Coffee :-)

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These Guys Love Toast…Really.

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On trips to Great Britain I’ve seen advertisements for Fresh Cream Cakes.  They always sound so sinfully delicious to me yet I have not been sufficiently motivated to hunt one down to gobble it up.  Maybe I would just be too embarrassed at the public watching my bulging eyes and greedy mouth devouring the wicked temptation with complete sensuous shamelessness.  Behold!  My whipped cream fairy godmother appeared and presented me with this recipe so you and I can enjoy gluttony in private  😉

Ha ha!  This image is courtesy of and while my waistline might not be so beautiful after the sweet cream indulgence my tastebuds and cute fat cheeks will be!  Maybe freshly whipped cream is fetchingly good to beautify your face…YES? YES!


* 1 3/4 cups cake flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 cups heavy cream
* 1 1/3 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract


1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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Lemons and Babies…

Have a look  🙂

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Rum & Coca Cola

So refreshing…  😉   ENJOY

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Medieval Munchies

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Hey! What’s Going On In There?

The journey our food takes, in and out!

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Our Precious Friends

Considering honey bees pollinate about 1/3 of our food supply, some appreciation might be appropriate.  Just saying.

Someone’s studied honey bees and concluded they have emotions.  You can read more about it here:

This recipe from my cookbook features warm honey, so while you’re dipping your bread into it bee truly amazed at just how precious our little friends are.  Thank you!

1 packet dry active yeast
¼ cup warm water
3 cups flour
1 tsp sea salt
4 large eggs, well-beaten
¾ cup ghee (clarified butter)
melted ghee or butter, for serving
warm honey, for serving

1. Dissolve yeast in the warm water.
2. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture.
3. Pour beaten egg and the yeast mixture into the well in center of the flour mixture. Stir to blend and then knead well.
4. Slowly mix in the ¼ cup warm melted ghee, continuously knead dough throughout this process. Continue kneading until dough is smooth and elastic. If dough seems too dry add a small amount of water at a time.
5. Flour your hands and divide the dough into 16 balls about the size of a large egg.
6. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand, or a rolling pin.
7. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee.
8. Repeat this process with the other 8 rounds. You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee.
9. Let rest in a warm place for 45 minutes.
10. Bake in a 350°F oven for 25-30 minutes until light golden brown. Tap the base of the tray — there should be a hollow sound to indicate the cakes are done.

Serve hot, either by breaking off pieces or cutting into wedges, with generous amounts of melted butter and warm honey on top.

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It’s Only A Paper Moon…

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It’s a Wonderful Colorful Life.

From a friend of a friend's Facebook page.

From a friend of a friend’s Facebook page.

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