Tuesday, December 21, 2010
Sunday, December 19, 2010
Today, I glanced outside and saw a convention of Canadian geese happily lounging on the ice on Buckingham Lake.
On another day, we received a light dusting of snow.
If only the snow would evaporate in England. Hubby and son were supposed to join me today in Colorado, but their flight from Heathrow was canceled, along with many, many other flights. I know this has caused a great deal of frustration and disappointment for countless families who were hoping to fly out for the holidays. I am still hopeful that my son and husband will be able to make their re-booked flights on Christmas Eve. That would be the best gift ever to see them sitting under the tree on Christmas Day.
Friday, December 3, 2010
Tuesday, November 30, 2010
Snow is pretty but it sure can be a hassle, too.
In the meantime, my border collie Sophie is totally oblivious to the conditions. Should I say that she's actually enjoying the weather?
For our friends and relatives in Scotland, I hope that you are all managing in this thick white stuff and staying nice and toasty.
Thursday, November 18, 2010
We had a fantastic time yesterday during stamping class making Christmas Cards. Everyone brought some lovely food items to share during lunch. I made a pumpkin cheesecake as my contribution, and some of you asked for the recipe.
Notes: My recipe does not have (or need) a crust, but you can use a graham cracker crust base if you wish.
In England, I can usually only find the containers of the Philadelphia Cream Cheese, which are 300g each, or about 10-11 ounces. You can use three 8-ounce bricks of Philadelphia Cream Cheese if you wish.
- 2 300g Containers of Philadelphia Cream Cheese
- 1 cup sugar
- 4 eggs
- 1/4 cup cream
- 1 can pumpkin or 16 ounces or 500g of freshly pureed pumpkin or winter squash
- 1/4 cup flour
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon vanilla
Use a mixer or food processor to whip the Philly Cream Cheese until soft. Add in the cup of sugar and continue to mix.
Slowly add in each of the eggs, one at a time.
Add in rest of ingredients and continue to mix until completely smooth and creamy. Pour into your square baking pan or round pie pan. I particularly like using my Pampered Chef square baker.
Cook at 165 C or 325 F for about an hour or until a knife comes out clean.
If you don't like pumpkin, you can make this recipe without the pumpkin; just reduce the sugar to 3/4 cup and leave out the pumpkin spice.
Tuesday, June 22, 2010
We've had lots of feathered garden visitors over the last number of weeks. The Blue Tits have been bringing their fledgling chicks to learn how to feed on the suet nibbles. In particular, they love the RSPB's Buggy Nibbles, which you can see on the RSPB's website.
These precious little birds aren't too bothered by me, as I'm the mad woman with all the food!
You can hear the Blue Tits flitting to and fro in the shrubs and trees with their young. There is a very specific song they sing when they have the little ones in tow.
I plopped myself into a chair, not too far away from one of the feeding stations, and the Blue Tits happily came and fed while I snapped these shots.
Monday, June 21, 2010
I planted some Ganzia, African daisies, in our back garden last Thursday. At that time, the daisies were standing tall and blooming brightly in the English sunshine. However, after planting them, our weather turned windy, overcast and downright cool for the weekend. Hubby kept looking at the Ganzia flowers, with their heads completely shut, and questioned why I purchased such reluctant specimens. I promised him that they are stunning when the sun shines and the flowers spread open.
Now that the weekend is over, OF COURSE the weather has improved, the sun has returned, the wind has died down, and the temperatures are warmer. I have taken photos of the Ganzia as proof to my husband that they really do open up during the day!
In addition, the Livingstone Daisies are finally blooming, too. They also wait for the nudging of the sun before they open and share their vibrant colors.