Humbled but Happy 16


Beyond excited to get the following message from the author of one of my most favorite poems :

I also love your beautiful Fall display and so pleased you could use my poem in your display to bring about the true feeling of Autumn, I feel honored that you chose my poem, and I love your creative artful decorating ideas for my favorite season of the year! By the way , I truly do Love Autumn! Sincerely, Patricia L Cisco

I also love Fall. If you have never read this lovely poem, check out my post here: Sing to Me Autumn 

Friday Favorites #380

This is how the 4th looked at our house! How did it look at your house? Check out the Earl Grey popsicles I featured below and continue that summer fun!IMG_4396

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Have a Very, Berry Happy 4th of July. 

 


Oh the glorious 4th of July is almost upon us! How can you resist all the red, white and blue…especially this Patriotic deliciousness! A perfect mixture of all the best summer has to give. Easy to make and impressive to serve, it will be the highlight of your holiday get together.


Usual cast of characters:

4 cups berries. Any kind! I am using a combination of cherries and blueberries and strawberries

8 tbsp sugar, divided

½ cup All Purpose Flour plus 2 tablespoons of flour to coat berries. This prevents the berry juice from bleeding into the batter.

¾ tsp salt

3 large eggs

1½ cups sour cream

4 tbsp unsalted butter, melted

What you need to do:

1. Wash, trim, and quarter berries as needed.

2. Preheat oven to 400°F.

3. Place eight 1- to 2-inch-deep (8-10 oz) individual baking dishes on a large baking sheet.

4. Coat each baking dish with cooking spray.

5. Toss berries with 1 tablespoon sugar and 2 tablespoons of flour to coat in a medium bowl.

6. Whisk the remaining 7 tablespoons sugar, flour and salt in another medium bowl.

7. Add the eggs and whisk to combine.

8. Whisk in sour cream and butter until combined.

9. Divide the berries among the prepared baking dishes.

10. Top with equal portions of the custard. (Roughly a ⅓ cup for each.)

11. Bake until slightly puffed and just starting to brown, 20 to 25 minutes.

12. Let cool 10 minutes. Serve warm.


The Princess, my hero and I wish you the best vintage holiday, as expressed in my newest addition to my sampler collection!

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