I want to drive up in a station wagon that has mud on the wheels from taking kids to scout camp.
I want to be there with a smudge of peanut butter on my shirt from making sandwiches for a sick neighbors children.
I want to be there with a little dirt under my fingernails from helping to weed someone's garden.
I want to be there with children's sticky kisses on my cheeks and the tears of a friend on my shoulder.
I want the Lord to know I was really here and that I really lived.”
― Marjorie Pay Hinckley
This sweet little wall quilt has a little bit of everything-paper piecing, applique and regular piecing. This pattern was designed by Vicki Bellino from Bloom Creek. It's called Remembering Annabelle. I love birdhouses so naturally I love this quilt; perfect to display for May.
Everyone gathered at our home again for Mother's Day today. How very blessed I am to have wonderful women in my life; my mother, mother-in-law, sisters, daughters and a daughter-in-law. We had a great visit together. My husband made the main dish and everyone else helped with the meal in some way. My youngest daughter made the dessert that I requested; Chocolate Drizzled Strawberry Cream Pie. Yummmmm! This recipe comes from Our Best Bites.
Recipe by Our Best Bites
1 quart fresh strawberries
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.
A nice recipe for the Spring and Summer months is Chicken Pasta Salad. I made this to serve last Thursday at our 70's Ladies Luncheon.