Tuesday, February 9, 2010
Valentine's Day is drawing Nigh...
Sunday, February 7, 2010
Lord's Day...

Rock of Ages
Augustus Montague Toplady
Friday, February 5, 2010
Oyster Soup with~ Frizzled Leeks...
Makes 8 servings
(about 11 cups)
- 2 large leeks (white and pale green parts only), trimmed
- 4 cups vegetable oil
- 1 1/2 cups shucked small oysters (6 dozen)
- with 1 1/2 cups of their liquor
- (if necessary, add enough bottled clam
- juice to bring total to 1 1/2 cups)
- 2 medium leeks (white and pale green parts only), chopped
- 2 large russet (baking) potatoes (1 pound total)
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 3 1/2 cups water
- 1 cup half-and-half
- Pinch of cayenne
- Special equipment: a deep-fat thermometer
Fry leeks:
Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry. Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
Make soup:
Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt. Serve soup topped with fried leeks.
Thursday, February 4, 2010
Thoughtful Thursday...

Our love will be shown by obedience, not by how good
we feel about God at a given moment.
“And love means following the commands of God.”
“Do you love Me?” Jesus asked Peter. “Feed My lambs.”
He was not asking, “How do you feel about Me?”
for love is not a feeling. He was asking for action."
~Elisabeth Elliot
Wishing all of you a very... "Thoughtful Thursday!"
~Blessings~
"And when he had called the people unto him
with his disciples also, he said unto them,
Whosoever will come after me, let him deny himself,
and take up his cross, and follow me."
-Mark 8:34
Wednesday, February 3, 2010
In Remembrance of....

Norman Rockwell
February 3, 1894 – November 8, 1978
Remembering a birthday of a talented painter
who showed the world so much
love, laughter and meaning with paper and paint.

Tuesday, February 2, 2010
White Chocolate and Lime Cheesecake Bars...
Sweet, refreshing, creamy and scrumptious,
these key lime bars are sure to be a treat.
Cheesecake, lime bliss, creamy white chocolate
and a rich chocolate crumb~ all make
a unique and wonderful whole.
White Chocolate and Lime Cheesecake Bars
Bon Appétit | October 2007
chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)
Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and or lime slices or twists. ~Enjoy~
Hope you are having a lovely day... dear readers!
~Many Blessings~
Monday, February 1, 2010
Happy February~
of this wonderful month!!
______________________
For the beauty of the earth
For the glory of the skies,
For the love which from our birth
Over and around us lies.
Lord of all, to Thee we raise,
This our hymn of grateful praise.
~Folliot Pierpoint
February's Flower is~
Meaning~ modesty, faithfulness, virtue & simplicity
Sunday, January 31, 2010
Lord's Day...
Redeemed, How I love to proclaim it!Redeemed, how I love to proclaim it!
Redeemed by the blood of the Lamb;
Redeemed through His infinite mercy,
His child and forever I am.
Redeemed, and so happy in Jesus,
No language my rapture can tell;
I know that the light of His presence
With me doth continually dwell.
I think of my blessèd Redeemer,
I think of Him all the day long:
I sing, for I cannot be silent;
His love is the theme of my song.
I know there’s a crown that is waiting,
In yonder bright mansion for me,
And soon, with the spirits made perfect,
At home with the Lord I shall be.
-Frances Jane Crosby
Wishing all of you a...
Sweet & Blessed Sunday!
"In your unfailing love you will lead
the people you have redeemed.
In your strength you will guide
them to your holy dwelling."
-Exodus 15:13
Saturday, January 30, 2010
A Sweet Blessing...
My friend Diane Knott sent me a
delightful package filled with....
Hand-stitched, beaded
and filled with lavender from Provence
Thursday, January 28, 2010
Thoughtful Thursday...

and training them up in God's fear, and minding the house,
and making your household a church for God,
as you would be if you had been called
to lead an army to battle for the Lord of hosts."
~Charles H. Spurgeon
Wishing all of you a sweet... "Thoughtful Thursday!"
~Many Blessings~
"Train up a child in the way he should go: and
when he is old, he will not depart from it."
Wednesday, January 27, 2010
Arugula Salad with Sautéed Pork, Pears & Blue Cheese...
2 tsp. Dijon mustard
1/2 cup plus 3 Tbs. extra-virgin olive oil
1 medium shallot, finely diced
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
6 oz. baby arugula, washed and spun dry
1 firm-ripe Bosc pear
1/2 cup all-purpose flour
1 lb. pork tenderloin, trimmed and
1 Tbs. unsalted butter
1/4 lb. blue cheese, crumbled (about 1 cup)
1/4 cup dried cherries
Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.
Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min. Pour the vinaigrette back into its bowl and whisk to recombine. Toss the arugula with half of the warm vinaigrette. Arrange the arugula on 4 plates. Top with the pork, pear, blue cheese, and dried cherries, and drizzle with the remaining vinaigrette. Enjoy!
~Bon Appetit~
"Some people like to paint pictures, or do gardening,
or build a boat in the basement.
Other people get a tremendous pleasure out of the kitchen,
because cooking is just as creative and imaginative
an activity as drawing, or wood carving, or music."
Tuesday, January 26, 2010
Darling~ Kimono Baby Booties...
"She seeketh wool, and flax, and worketh
willingly with her hands."
- Proverbs 31:13











