The Simple Woman's Day Book . . .

FOR TODAY, November 9th, 2009 ...

Outside My Window...
It is dark and very, very still. We had a very cold night last night. We've been so spoiled these past few weeks with such mild temperatures that it is hard to believe we are almost in the middle of November . . . so cold temps are to be expected!! I had to dig out my winter coat yesterday for the first time!!!

I am thinking...
About all the soldiers that have been killed in this past week over in Afghanistan . . . it's not very encouraging. One wonders why they are still there . . . especially when we now have Afghan Policemen shooting them. I have always kept our troops in our prayers, but now with a son in the military and the son of one of my visiting teacher's leaving for Afghanistan in March, my prayers have taken on a special urgency. And yet when I say that I feel ashamed, for my prayers should indeed have had this same urgency all along . . .

I am thankful for...
A Heavenly Father that knows and loves each one of us individually, and the knowledge I have of that. I haven't always known this fact to be true. I have always known there was a God, but I never knew He really cared about ME as an individual for many years. This sweet knowledge has made a big difference in my life . . . I wish it were so for each one of God's children . . .

From the kitchen...
There's not been a lot going on this weekend! I made those Date Slices but that's all! I must be slipping!!!

I am wearing...
Pink pajamas, scattered with little lambs, my bathrobe and my slippers. It is quite cold in here this morning so I wanted to be warm . . . hence the robe! Every year I am surprised at how cold it does get in here. We only have the heat on (even in the winter) first thing in the morning and then for a few hours in the evening. The rest of the time we keep it off, so it can get quite chilly in here! How different that is from Canada, where in the winter we keep the heat on all the time in the winter months . . . mind you , with temperatures that dip into the double digits below zero over there, we have to!


I am creating...
I am slowly working on my art course when and if I can, and I am also working on a design for a special doll for a friend's grand daughter for Christmas. I just love the creative process, and all the planning that goes along with it. I get so much joy from that. I had an order for my handmade cards to finish up at the weekend, and another of my printed cards to pop into the post today. It is good to be creatively busy . . . that is where I find a lot of my joy . . . in being creative. I thank God every day for my talents and for the opportunities He gives me to use them.

I am going...
I have a very busy week ahead. There is work, of course, and this includes a packing night this week, and then our Anniversary, which we are celebrating on the Saturday instead of on the day. I have an appointment with my hypnotherapist tomorrow afternoon. We have guests arriving for the weekend on Thursday at some point, so we have to sort out their room before then, and then I have my Seminary Lesson to teach on Thursday evening, plus an oven to clean at work on Friday . . . whew!! I got tired just thinking about it all!!

I am reading...



Am still on Forever Amber. I am really enjoying it the second time around and from an Adult perspective, even though I was a young adult when I read it the first time . . . I am an older and more seasoned adult now! It is quite tame by today's standards for an historical romance novel, but I like it that way. I do remember thinking when I first read it though, all those many years ago, that it was quite racy! (mind you I had come from the school of tame Harlequin Romance novels which I loved!)


I am hoping...
That my Bruce is doing ok in his bootcamp. He struggled the last time and did not last very many days before he wanted to leave and go home. I was really worried for him at the time. I know that was a very difficult decision for him to have made. He is a whole year and a half older this time around and that much more mature so I am thinking that it will go much better for him this time around. I don't think he was as well prepared that first time, and I am really proud of him for having the courage to do it all again. He is the child I worry about the most . . . he was 11 when his father and I separated and divorced, and it was the hardest on him . . . especially with all the lies that were told to him by certain people. (no names mentioned) I know he has really struggled with this through the ensuing years. Your prayers for him would certainly be appreciated by this mom who loves him so very much. I still have no address to contact him on, and am trying hard to respect his wishes that I don't. It is really difficult though.

I am hearing...
I am hearing nothing but the ticking of the clock, the humming of the refrigerator, the clicking of my keys and Jess's gentle snores from over in the corner. It is so very quiet in here. There is peace in the silence, that is at once comforting and calming at the same time.

Around the house...
I have a lot to do before Thursday, and not a lot of time to do it in! This is where my folly of being a procrastinator when it comes to household chores rears it's ugly head to bite me in the arse!!!

One of my favorite things...
is the time I spend on here each morning, gathering my thoughts and putting them into writing. It is such an important part of my life, that I cannot imagine ever not doing it. I just love each and every moment of it. Blogging has added such a beautiful dimension to my life, and enriched it in so very many ways. I now have friends all over the world and that is just so amazing and wonderful to me.



A Few Plans For The Rest Of The Week...
Work, scripture study, my art course and hopefully a bit of play! Sounds like a good mix to me!

Here is picture thought I am sharing...



Mr Squirrel at the nutfeeder, getting ready for another season of trying to outwit us. There had been no squirrels at the feeder for so long I had been falsely lulled into thinking that he had abandoned us . . . but back he is after having taken a short sabatical!!! I don't really mind all that much . . . I suppose . . . I get almost as much joy at watching him try to outwit us as I do watching the birds. He's really very clever and Jess does love chasing him out of the yard!!! All we have to say is the world "Squirrel" and she is scratching at the door frantically to get out and give chase!! Of course he's always long gone by the time she gets there, I think he goes on the run as soon as he hears the click of the key in the lock!

And there you have it, my Simple Woman's Day Book for today. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)



*Pork Chops Romano*
Serves 4
Printable Recipe

Crunchy, spicy and delicious, these are real family peasing pork chops. Really quick to make as well! You can easily cut the recipe in half if there are only two of you (as I did) or you can double it to make more!

4 boneless pork loin chops or steaks
1 cup grated parmesan Reggiano Cheese
1/2 cup fine dried bread crumbs
2 tsp Cajun seasoning
1 tsp finely grated fresh lemon zest
1/4 cup flour
2 eggs, beaten
2 TBS vegetable oil for frying
Lemon Wedges for serving

Take your pork chops and trim all the fat away from the edges. One at a time, place them into a large plastic baggie and pound them with a mallet or the edge of your rolling pin until they are about 1/4 inch thick, being very careful not to tear the meat.

Take three shallow bowls. In one put the flour, in the next beat together the eggs, then in the third, mix together the cheese, bread crumbs, Cajun seasoning and the lemon zest.

Coat each pork chop in the flour, patting it in and shaking off any excess. Then dip it into the beaten eggs, again letting the excess drip off. Finally dip it into the crumb mixture, coating each side well and pressing the crumbs in to help them to adhere better. Set aside on a plate until you have coated them all.

Place the oil in a large skillet and heat over medium heat until it shimmers. Fry the chops in two batches, turning once, until golden brown on both sides, some 3 minutes perside. Keep them warm in the oven until you have browned them all. Serve hot with lemon wedges on the side for squeezing over top.



On the menu at The English Kitchen today, a deliciously rich tomato lasagne.

Marie's Sunday Six

Welcome to my weekly Sunday Six. I just love the Sabbath, not only do I get to go to church and partake of the sacrament and worship my Heavenly Father but I get to share with all of you some of the special things in the week just past that brought a smile to my face and a song to my heart! It's good to dwell on all the little blessings that come your way during the week and to set aside a special time to do so. Some weeks my cup runneth over and others I am digging . . . but always, there is something!



The biggie this week is getting this picture of my son, Bruce, in his bootcamp. I was so thrilled to see it and to know that he is doing ok. Doesn't he look handsome!!! Remembrance day takes on an extra special meaning to me this year because now I have a son who is a soldier, not that I haven't always been cognizant of the service these young men and women do for our country both today and in the past.



And just look!!! He can make a bed! Now I know for sure, that all that nagging for all those years was not in vain! These will be the last pictures we see for a while now as all their cell phones have been confiscated, but I am very grateful that at least these two got out.



Donny Osmond on Dancing with the Stars makes me smile. I am really enjoying him so very much!! Each week I tune in to see how he does and I am pleased to see the results. He's doing great. The last episode I watched he got 29 out of 30 for points and I was well happy for that! I have always loved the Osmonds, and well . . . in particular Donny . . . It's a teeny bopper thing I guess, but in any case I know he had a rough number of years where he struggled with his career and it's so good to see him happy and successful, and to know that he has done it all and kept his Gospel Standards through the years. Several of his sons have done their missions here in the England South mission. This Wednesday there is going to be a new show on our telly called An Audiance With Donny and Marie. It's supposed to be a variety show based on their Las Vegas stage show and I am really looking foward to it! Back when they were teens and had their variety show, I never missed a week! I have always enjoyed them! It would be lovely to see Donny win Dancing with The Stars, but in the meantime, it's just makes me smile to see him doing so well!



In my church, we have what are known as "callings." Because we don't have a paid ministry, each member of the church is able to do whatever they can to help to keep it and it's wonderful programs running as well as they do. The priesthood pray on every level for members to fill these positions and they are called callings, because you are called to do them, only after a lot of prayer and on the Lord's promptings. My calling right now is as a Home Seminary Teacher. Seminary is a wonderful study program in our church, where teens between the ages of 14 and 18 get to feast on the scriptures and learn valuable lessons through the Word of God that will hold them in good stead throughout their lives. It is a 4 year program and in that time they will be able to feed themselves on all four bodies of scripture in our canon . . . Both the Old and New Testaments, the Book of Mormon and The Doctrine and Covenants. Most of the kids get up very early in the morning and go to their Seminary Classes before they leave for school, which is admirable as, having raised 5 teens myself, I know how very important their sleep is to them, especially on School days! Some of the kids are not able to do the early morning Seminary so they do an evening one and that is the class that I teach. Teaching Seminary is an awesome calling and I just love it, not that I am sure that I am really all that good at it, but I try my best. I am sure that I am learning more than the kids! I got to go to Seminary Training yesterday, which has been a great help to me each month. I have learned new tools to help me teach better in doing so and I have come to gain a testimony of just how inspired and worthwhile this special program is for our teens. By the time they finish their four years in Seminary they will truly be able to "Liken the Scriptures unto themselves." And the best part is . . . so will I!



These darker and cooler evenings mean that I get to canoodle on the sofa with my quilt next to my much beloved Todd. Somehow it's even nicer when the evenings are darker and cool . . . it's all cuddly and warm. I really do love my Todd and he's a great blessing in my life. We are the perfect match for each other. I'm a bit messy and he's uber tidy. I know I drive him nuts at times and he must feel like the pooper scooper in the parade at times, but he never really complains. He just leaves notes around the house, gently urging me to pick things up. I think that's so cute, and sometimes I even pay attention to them! He does the majority of the housework around here, which I really appreciate. I know how very lucky I am to be able to go out to work and to know that when I get home, most of the big stuff around here will have been taken care of by him! He's such a sweetheart. Our 9th wedding anniversary is coming up this week. In some ways it's hard to imagine that it has been 9 years already, and yet at the same time I cannot imagine a time in my life where he wasn't a part of it! I am so very thankful that we are eternal partners, having been sealed together in our Temple for time and all eternity. This is an extra special blessing in my life that I never thought I would be given. The Lord does work in mysterious ways and I am greatful for all that He has done and that He does do for me!



Christmas is coming! I was able to get my Christmas Cake baked this past week and it is now ripening in readiness for Christmas. I will decorate it closer to the day! I just love these weeks in the run up to Christmas and everything that goes along with them . . . the picking out of gifts for my loved ones and the wrapping of them. The Christmas Cards . . . the food preparations. It's all so special to me. Celebrating the birth of our Saviour has always been one of my favourite occasions during the year and I just relish every single aspect of the season. I love going through my grocery store and looking at all the Christmas goodies that are appearing on the shelves, and I love to sit and plan our Christmas dinner etc. I just love Christmas full stop!



I have sold quite a few copies of my cookery book in these past few weeks and some of you have mailed me to tell me how very much you are enjoying it. That really makes me smile. This book was a real labour of love for me. I worked really hard on it for three years and to know that there are people out there who appreciate it really does my heart good. I wish that I could have had it professionally published, because then it would have been a lot cheaper for people to buy and it would have been set out a lot better. (I am no editor, but I did my best!) I am so very grateful that, despite my failings as an editor and the not so cheap cost of the book, that there are people out there who have had enough faith in me to have purchased it, and that they have taken the time to let me know how much they love it. This truly means the world to me. I thank each one of them from the bottom of my heart! (Clicking on the book takes you to a page where you can see a special preview of it.)

There you have it, my Sunday Six. There was ever so many more things to smile about this week, like getting to put together my newsletter, putting together parcels of my cards ready to mail out, enjoying the autumn leaves, bonfire night, fireworks . . . etc., but I have to stop somewhere. Just know that I am blessed and that each and every one of you, and your faithfulness in reading and the lovely comments you leave, are all a part of those blessings that I receive each and every day! I love and appreciate you all so very much!



I had a couple of cookbooks in my bag that I was looking through on my train trip to Orpington yesterday morning. One of them was just jammed with recipes that I flagged to try out. When I got home yesterday I made this lovely Chicken Casserole from out of it. I had to change it around a bit, because we don't have all the ingredients available over here that they used, but the premise is the same. It was delicious, absolutely delicious, but then again, I am not surprised! Comfort food usually is delicious!!!



*Chicken and Rice Casserole*
Serves 8
Printable Recipe

A delicious chicken casserole which makes good use of leftover cooked chicken (or turkey if that is what you have.) You can even purchase a rotisserie chicken to use in this if you are so inclined. Family friendly and very popular at pot lucks!

1 TBS butter
1 medium onion, peeled and chopped
2 stalks celery, chopped
2 cups cooked rice
3 cups of chopped cooked chicken
1 1/2 cups frozen petite peas
1 1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
1 (10 3/4 ounce) tin of condensed cream of chicken soup, undiluted
1 roasted pepper, chopped
3 cups coarsely crushed potato chips



Preheat the oven to 180*C/350*F. Lightly grease a large shallow baking dish. Set aside.

Place the onion, celery and butter in a microwaveable dish. Cover with cling film. Cook for 2 minutes on high.



Combine this with the rice, chicken, peas, cheese, mayonnaise, soup and the roasted pepper in a large bowl. Scrape into the greased baking dish. Smooth over and then crumble the potato chips over top.

Bake for 20 to 25 minutes until bubbly. Serve hot.



For dessert, I made Todd some tasty Date Slices. You can find them over on The English Kitchen.

Happy Sabbath everyone!

Standing Tall . . .

One day this past week, when the sun shone, it was time to get busy with the garden and do all the little chores that need doing this time of year. We just couldn't put it off any longer, for winter will soon be here and by then . . . it will be too late.



You know the types of things I am talking about . . . pulling out and getting rid of dead flower heads, turn over the beds, mulching the more delicate plants in preparation for the winter's cold . . . raking the leaves, etc. It took most of a day and near the end of all our hard work, I stood there gazing at the garden and was inclined to wonder . . . just for a moment . . . if it was really worth the trouble of all our efforts. It doesn't even really belong to us and we could have to leave it at any time at all . . . should the whim hit us or hit our employers . . .



But then I thought about how beautiful it all looks in the middle of the summer, when the lavender is blooming, and the rose bushes are heavy with their blooms and when the heady scent of honeysuckle fills the air . . . and the hedgerow fairly vibrates with birdlife. I thought about all the happy hours we spend out there in the warmth of the summer sunshine enjoying an afternoon together as a family, amidst all it's quiet and splendour . . .

and then . . . I remembered this quote from Eugene Delacroix:

"To feel that you have done what should be done, raises you in your own eyes."



With that thought, it didn't matter that this was a garden that didn't really belong to us, or that we could choose to, or be asked to leave at any time . . . we'd done what should be done, and in doing so . . . we had earned the right to stand a little taller.



I had the time to do a little painting yesterday afternoon. Here's a little peek at my results. If you'd like to see the whole thing you can over on my Blossom Times Blog. I think she's quite sweet, don't you?

It has sure been chilly these past few days. I expect it won't be long now before we see a frost or two or three . . . I love sunny, frosty mornings when the air is brisk and everything has a certain bright clarity about it. Chilly, frosty days call for warmth in the kitchen and this lovely soup certainly fits the bill on that front!



*Herby Meatball Risotto Soup*
Serves 4
Printable Recipe

This delicious one pot wonder will warm up your innards on a chilly day. It's hearty and full of lovely Italian Flavours. Very quick to put together, it's lovely served with some crusty bread on the side.

For the meatballs:
1 pound of very lean ground beef
1 clove of garlic, peeled and minced
1 small onion, finely grated
salt and black pepper to taste
1/4 cup finely grated Parmesan cheese
1 TBS olive oil
For the soup:
1 large onion, peeled and chopped
1 clove of garlic, peeled and chopped
250g Arborio rice
1/2 litres of vegetable stock
1 400g tin of chopped tomatoes, undrained
1 tsp dried basil
salt and freshly ground black pepper to taste
50g freshly grated Parmesan cheese, plus more to sprinkle on top of the soup for serving

First make the meatballs. Put the meat into a bowl along with the minced garlic, grated onion, Parmesan cheese, and season to taste with some salt and pepper. Mix all together well with your hands and then shape the mixture into twelve evenly shaped meatballs.

Place a large deep skillet on top of the stove and heat over medium high heat. Add the oil and once it begins to shimmer, add the meatballs and brown them evenly on all sides. Remove to a bowl with a slotted spoon and keep warm.

Reduce the heat to medium and add the onions and garlic to the pan. Cook,stirring over medium and add the onions and garlic to the pan. Cook, stirring over medium heat for about five minutes until softened. Add the rice and cook, stirring until well coated with the pan juices for about one minute. Add the stock and the tin of tomatoes, along with the basil and oregano. Bring the mixture to the boil, then cover and reduce the heat to a simmer. Simmer for about 15 minutes. Add the meatballs and simmer for another five minutes. You may need to add a bit more stock if it isn't soupy enough. Season to taste with salt and freshly ground black pepper.

Stir in the Parmesan Cheese and serve in heated bowls with some more grated Parmesan for sprinkling on top.



I've been toying with my celery over on The English Kitchen. Why not pop on over to see what I've been up to!

Friday Ramblings . . . .

I set the table full of food
And here they come, my hungry brood,
All flocking down with eager haste,
And not a morsel goes to waste.
A blue tit, swift on dancing wing
Is first to find the peanut string,
And then a robin, bold and bright
Is quick to feed . . . and quick to fight!
More mannerly, a song thrust calls
To glean the fruit and fat that falls
While finches swoop with joyful speed
At any sight of sunflower seed.
A blackbird's choice is apples, sweet
Yet sparrows care not what they eat
But gorge as long as food is there
Then fly away without a care.
No "thankyou" ever comes my way
For all the meals I set each day,
But my reward is in their song . . .
I'm serenaded, all year long!
~Margaret Ingall

Oh how I love to feed the birds. We have several feeders out in out garden and we keep them filled all year long. I do believe they are the best fed birds in the UK! They get all our stale bread and baking, plus we put out several different types of seed and nuts each day.



Our reward is in the watching. Todd and I both love to watch them at the feeders. Some can be quite aggressive, like surprisingly the robins, and other's are almost shy, just flitting in and then out again.

We get nuthatches, sparrows (of course) finches, robins, blackbirds, wagtails, thrushes, tits, amongst others. They're so much fun to watch. I think last year we clocked 18 different species of birds in our garden all told.



Some are annoying . . . like the Starlings, that come in and empty your feeders in short time . . . I have to remind myself each time that they are God's creatures too and have a right to be fed as well . . . they're just so greedy and aggressive, both with each other and with the other birds.

And then there are the squirrels . . . they are quite ingenuous in their drive to empty feeders. We have had great fun figuring out ways to keep them off, and I think we finally have that nut cracked as we have not had any in a while. But there have been times when we've found them quite entertaining to watch.



Nature is so beautiful, and watching the birds is something that Todd and I have had in common from the start. The reward is in the watching, and in the lovely birdsong that we get to listen to each day. It's so wonderful to be able to have something that you love so much that you can enjoy doing together. It's like the icing on the cake!

I have to go to the Dentist today for a rather big treatment. I had been going to another Dentist, and he had made a mistake with a filling in one of my back teeth, and so now I am having to go to a new Dentist to have his mistake undone. Most annoying, but really . . . what can you do? It's expensive too, but I will be glad to have it sorted once and for all. I hate going to the Dentist. I don't mind the check ups, but I hate having to have any work done at all. It makes me incredibly nervous and anxious. I hate needles and I hate drills and I hate the vulnerable feeling that I feel when I am laying back in their chair . . . it must be difficult to be a Dentist in some ways I should think . . . and have people dislike coming to you, viewing you as one of the necessary evils in life. Fingers crossed today's visit all goes well . . .



I'm not a big fan of store bought cookies, well . . . unless you are talking about Digestive biscuits . . . those I find completely moreish, oh . . . and Tunnocks Tea Cakes, they're pretty scrummy as well. I do like homemade biscuits and cookies the best of all though. I make a lot of chocolate chip at work as well as oatmeal. They go down a real treat. I like the old fashioned kinds of cookies best of all. My mom always makes a tin of old fashioned rolled out Molasses cookies for me when I go home and they taste so good, especially with a tall glass of cold milk. I love these molasses cookies here today as well. They are old fashioned, spicy and soft. They kind of remind me of little gingerbreads. You don't have to ice them, but I like to and then I add a sprinkle of sultana raisins on top . . . just because. You could also sprinkle them with chopped nuts, or even both! Or you could just be lazy and stir them into the batter before baking. They're delicious any way you choose to do it.



*Soft Molasses Drop Cookies*
Makes about 36
Printable Recipe

These are everything a good molasses cookie should be in my opinion. Crisp on the outside and meltingly tender on the inside and faintly spicy. These smell wonderful when they are cooking. I always ice mine and top with a few sultana raisins. You don't have to do this if you don't want. They are quite lovely without it. You may also stir in a couple handfuls of raisins and chopped nuts if you wish as well.

3/4 cup shortening
1 cup white sugar
1/2 cup molasses
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground powdered ginger
1/2 tsp freshly grated nutmeg
1 tsp salt
3 1/2 cups flour
1 tsp baking soda
1/2 to 3/4 cup milk
Optional Topping:
Vanilla butter cream icing and sultanas



Pre-heat the oven to 180*C/350*F. Line several baking sheets with parchment paper and set aside.

Cream the shortening and the sugar together, until fluffy. Beat in the egg, vanilla and molasses. Whisk the flour, soda, cinnamon, ginger, nutmeg and salt together and beat this iinto the creamed mixture alternately with the milk, only adding enough milk to give you a good dropping consistency. You don't want it too wet.

Drop by rounded spoonfuls onto the parchment lined baking sheets. Bake for 10 to 12 minutes, until lightly browned on the bottoms and set on the tops. Remove from the oven to wire racks to cool completely before icing if desired.



No, it's not some wierd alien creature, it's Cauliflower Cheese Pot Pie! A little whimsey of mine, showing today on The English Kitchen.

PS - for those of you who asked, I'll be posting my chocolate whoopie pie recipe soon!!

An Autumn Dance . . .

Come said the wind to
the leaves one day,
come o're the meadows
and we will play.
Put on your dresses
Scarlet and gold,
For summer is gone
And the days grow cold.
~A Children's Song of the 1880's

This morning, I thought I'd share a few photos of the area around my house taken this past week. The colours are so very beautiful. The leaves are falling fast now and soon all the trees will be bare. I hope you enjoy this little glimpse of my heaven on earth in all it's autumn splendour.

Make a slide show, scrapbook or ecard

I have long been a fan of twice baked jacket potatoes and the other day I thought to myself . . . hmmm . . . why not stuff a butternut squash. This turned out to be a wonderfully delicious experiment in taste, that I hope you will find the time to make and enjoy for yourself! To serve, just spoon out the filling onto your plates and serve along side of some steamed Basamati Rice and a lovely mixed salad. Enjoy!



*Twice Baked Butternut Squash*
Serves 2
Printable Recipe

A delicious recipe which is written for two, but will very easily multiply to feed more. Just use a larger squash, increase the initial baking time and double the stuffing ingredients!
This is a real winner!

one butternut squash, about 2 pounds in weight
1/2 cup of frozen spinach, thawed and squeezed completely dry
1 TBS butter
1/2 tsp salt
1/4 tsp white pepper
1 tsp fresh thyme leaves, chopped
1/2 cup toasted walnut halves, toasted and coarsely chopped
3 ounces of gruyere cheese, grated
olive oil to drizzle

Pre-heat the oven to 180*C/350*F. Cut the butternut squash in half lengthwise, and scoop out all the seeds and fibrous bits and discard them. Place the two halves onto a baking sheet and bake in the oven until quite tender, approximately 1/2 hour to 45 minutes. Remove from the oven and set aside for a few minutes, until cool enough to handle.

With a metal spoon, carefully scrape out the flesh of the squash, leaving about 1/4 inch border around one of the halves. (You will only be stuffing the one half. Discard the skin from the other half.) Mash the flesh until fairly smooth, along with the 1 TBS of butter.

Squeeze as much water as you can from the spinach leaves, and then chop them coarsely. Stir them into the squash along with the seasonings, thyme, walnut pieces and the gruyere cheese. Pile this stuffing into the remaining squash half.

Increase the oven temperature to 200*C.400*F. Place the stuffed squash half onto a shallow baking tray and pop it back into the oven. Bake it for about 15 to 20 minutes until the filling is completely heated through, and starting to brown a bit on the top. Remove from the oven, drizzle with a little bit of olive oil and serve.

I usually serve this with some steamed Basamati rice and a mixed salad on the side. It truly is delicious!



There are even more warming treats for Bonfire Night over on The English Kitchen this morning! A delicious Cabbage Soup with Cheese, and some taste tempting Cheddar and Chive Scones!

Happy Bonfire Night everyone!!

Thoughts for Today . . .

Yesterday has gone forever . . .
Forget it, let it be.
Who knows what tomorrow holds?
Today's for you and me.
Another chance to start afresh
And leave the past behind,
Accomplish those unfinished tasks,
And seek some peace of mind.
A time to write or make a call,
Encourage someone's schemes;
And then a time for being you . . .
To nourish all your dreams.
A time to reap, a time to sow,
And every hope renew,
And celebrate this gift of life . . .
Today's for me and you.
~Iris Hesselden

Today truly is the first day of the rest of your life. Make it count. Make it a blessing. Make it better than yesterday and full of hope for tomorrow. Dot all your "i's" and cross all your "T's". Discover every blessing that lays hidden in the mundane. Love all your loves and pray for all that are not so "lovely." Hope, dream, celebrate, grab the joy that is yours in the here and the now . . . Do the best that you can, and leave the rest up to the Lord.

Just a quickie this morning because I am running late. I actually slept in an hour longer than I usually do!! I musta needed it, but boy I wish I hadn't! Just enough time now to give you my tasty recipe for today and then I am off!

I found a recipe the other day for what looked to be a delicious Chocolate Croissant Bread Pudding, but as you know, we don't really do chocolate here at Oak Cottage. I thought what a shame . . . and I had some stale croissants that needed using up as well. Then I spied a recipe for a Banana Bread Pudding that also looked delicious and I thought . . . what if I took the best elements of both recipes and combined them to make one that suited us in every way. This is what I came up with, and let me tell you from the outset . . . this . . . is . . . just . . . wonderful!!! Best bread pudding I have ever tasted, full stop!!



*Caramelized Banana Croissant Bread Pudding*
Serves 4 to 6
Printable Recipe

Do you like Banana bread? Do you like Caramel?? Got some stale croissants that need using up??? There are only three words to describe this. OH MY GOODNESS! Yes, this is the scrummiest bread pudding ever!

Cooking spray
2 TBS butter
1/2 cup soft light brown sugar, packed
2 large ripe bananas, peeled
6 stale, large sized french croissants
3 large eggs
1 cup cream
1 cup whole milk
1/4 cup white sugar
1 TBS vanilla extract
1 tsp rum flavouring
1/2 tsp salt



Lightly spray a 9 inch square baking dish with cooking spray. Set aside.

Place a large skillet over medium heat. Add the butter to the pan and allow it to melt. Add the brown sugar and stir to moisten it all. Cook and stir, until the sugar melts and begins to bubble. Slice the bananas into the skillet, cutting them about 3/4 of an inch thich. Stir them around in the brown sugar mixture to coat them. Remove from the heat and set aside.

Tear the croissants into 1/2 inch chunks. Place them in to the prepared baking dish. Pour the banana mixture over top of the torn croissants and then fold it into them with a rubber spatula until they are well combined.

Whisk together the eggs, cream, milk, sugar, vanilla, rum flavouring and salt until well mixed, and until the sugar is dissolved. Pour this mixture over top of the banana and croissant cubes, making sure you cover them equally. Press it down a bit to make sure it is all well coated. Let sit for 30 minutes at room temperature.



Pre-heat the oven to 180*C/350*F. Place the filled baking dish on top of a baking sheet and place on the centre rack of youroven. Bake for 50 to 60 minutes, until puffed and golden brown and just set in the middle. Remove from the oven and allow to cool for 10 minutes before cutting into squares to serve.



And to really get your taste buds tingling . . . there's an Orchard Fruit Crumble on offer over on The English Kitchen this morning!

A Christmas for Emily

Emily is ready and waiting for Christmas, all dressed in her best Christmas dress, complete with a pretty red net crinoline underneath.



She's holding a lovely brown felt teddy bear, which is completely jointed with moveable arms and legs,button trim and adorned with a red satin bow.



Her hair is hand styled and composed of brown worsted yarn, and tied into pigtails with torn fabric bows which match her dress.



The dress is made of Tilda Fabrics, 100% cotton in a pretty red and white print, with lace trim around the edge of the skirt, hand gathered to create a ruched and scalloped hemline, which showcases the underskirt.



The neckline is graced with a hand crocheted lace collar and a pretty white pearlized and red button cameo adornment.



She has red and white striped ticking legs and black painted shoes, as well as white onasberg pantaloons beneath her slip.



Her pretty little face is hand blushed with beautiful hand painted blue eyes and black lashes.



Completely hand sewn of superior materials she would make a beautiful decoration and collectable. She is not intended as a play toy.

The asking price is £30.00. Please contact me on MarieAliceJoan at aol dot com if you are interested. Will ship first class, and insured to anywhere in the world upon receipt of payment.