In Our Little Corner of the World…

…this happened!

We welcomed a new class of Midshipmen to the Academy for Plebe summer…

…and my Hero examined about 1000 eyeballs.

    We joined a cavalcade of bicycles and tricycles parading in full glory through the neighborhood…

…and hoped beyond hope that we can ohhhhh and ahhhh as fireworks explode above the Naval Academy…just like last year…the weather does not look good.  

And then this happened…

It can happen for you as well

Classic Patriotic Ice Cream

1 1/2 cups of whole milk

1 1/8 cups of granulated Sugar

3 cups heavy cream

1 1/2 tablespoons vanilla extract

1 cup chopped strawberries

1 cup blueberries

1. Combine milk , cream, sugar and vanilla.  Chill for one hour. 

2. Pour into ice cream maker. Churn for 15 minutes. Add blueberries and strawberries. Churn 15 more minutes. 

3.  Transfer into lidded container and freezer 1-2 hours before serving.  

My keen eye readers will note the lack of blueberries…seems that frozen blueberries and frozen black beans look alike to certain people…go figure 

Let’s Party…

Show and Share. Inspire Me Monday. No Place Like Home. Tuesday at our House. The Scoop

Inspire Me Tuesday. Thrifty and Vintage Finds. The Art of Homemaking. BTTCG at Bernideen’s. Titus 2 Tuesday

Make it Pretty Monday. Monday of Many Blessings. Let’s Talk Vintage. Wow Us Wednesday.  Talk of the Town

Share it. Tuesday With a Twist.  Vintage Bliss. Work it Wednesday. Share Your Cup.  Share Your Style. Home and Garden

Suburban Simplicity. Moonlight and Mason Jars. Inspire Me. Wonderful Wednesday Thursday Favorites

Thoughts of Home.  Rooted in Thyme.  No Rules Weekend.  Vintage Charm Party.  Making Broken Beautiful   

Home Sweet Home.  Feather Nest Friday.  Friday Features.  Your Inspired Design.  Shabbilious Friday.  Olives and Okra

Tada Thursday    Friendship Friday.  Morning Cup of Joe. Home Matters.  Sweet Inspiration 5 Star Fru Fru.  Friday Favorites 

Best of the Weekend.  Peace Love and Link.  Sunday at Home.  Share it One More Time.  Inspiration Monday. Busy Monday

Digging it and Dishing it.  Little House Links.  Finding Silver Pennies Amaze Me Monday. Merry Monday

Inspire Me Monday

In Our Little Corner Of The World…

…this happened!

We honored our newest military officers…

…and we honored those who served before them.

We celebrated our nation’s freedom…

…as Blue Angels thundered right over our house!

We gave thanks for all of God’s bounty and blessings…


…and then this happened! It can happen in your house as well…

The Best Ever Shortcake


2/3 cup sugar

1/4 cup shortening ( I have used butter as well but shortening seems to give the cake a bit more bounce)

1 egg

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 cup milk

1. Preheat oven to 350 degrees

2.Grease and set aside a shortcake pan (or large muffin pan)

3.Measure  flour, salt, and baking powder into a small bowl and set aside.

4.Cream sugar, shortening, egg and vanilla. I use my kitchen aide
5. Add dry ingredients to creamed mixture and mix slowly.

6. Add milk slowly to batter. Combine until just smooth.

7. Spoon into greased pan and bake for 20-25 minutes

8. Cool and remove from pan.

9.Smother cake with fresh strawberries and real whipped cream…you made the effort with the cake, you might as well do the cream right!

10.Enjoy Enjoy Enjoy!

Let’s Party

The Art of Homemaking.    Show and Share.     BTTCG at Bernideen’s.     No Place Like Home.     Tuesday’s at Our House

Tweak it Tuesday.     Inspire Me Monday.     Inspire Me Tuesday.     The Scoop.     Titus 2 Tuesday.     Thrifty and Vintage Finds

Make it Pretty Monday.     Monday of Many Blessings      Let’s Talk Vintage.     Wow Us Wednesday.     Talk of the Town.     Share It.    Elizabeth and Co.     Inspire Me Wednesday.     Work it Wednesday.     Home and Garden Thursday 

Share Your Cup.     Share Your Style.     Thursday Favorites.     Thursday Inspiration.     Suburban Simplicity     

Moonlight and Mason Jars.     Wonderful Wednesday.     Thoughts of Home.     Rooted in Thyme.     No Rules Weekend

Vintage Charm Party.     Making Broken Beautiful.     Home Sweet Home.     Feather Nest Friday.     Friday Favorites

Your Inspired Design.    Shabbilious Friday.     5 Star Fru Fru.     Morning Cup of Joe.     Home Matters.     Friday Favorites

Sweet Inspiration.    Best of the Weekend.     Share it One More Time.     Peace Love and Link.    Anything Blue.   

Friday  Features.     Sunday’s at Home.     Inspiration Monday.     Make Your Heart Sing.     Busy Monday.   Amaze me Monday

Dishing it and Digging it.    Proverbs 31 Wife.     Finding Silver Pennies

A Little Piece of Heaven on a Plate…

…at least my hero seems to think, and honestly I can’t disagree. I am referring to that spongy, buttery bite of goodness that is the Madeleine. The much beloved quintessential French cake that Marcel Proust described as “a little shell of cake, so generously sensual beneath the piety of its stern pleating…”  Sounds like a recipe for romance to me!

Rumor has it,  Louis XV called this tiny pastry “Madeleine” for the first time in 1755 in honor of his father-in-law’s cook Paulmier. His wife introduced them soon afterwards to the court in Versailles and the rest is confectionary history! Quite the pedigree for this deceptively simple mini cake.

What else is one to do on this beautiful Annapolis afternoon? Bake Madeleines of course. My choice today is lemon lavender cake with a lemon vodka glaze…commence drooling.

First, enlist help from a cute baking assistant and have her locate the Madeleine pan…just tell her to find the shell pan…she knows where it is. This recipe will make 24 Madeleines.



Gather your ingredients.  Eggs, butter and lemon zest should be at room temperature and please, gentle with the creaming, it is a delicate cake after all. I don’t use cake flour but I do double sift it with the dry ingredients.  Looking for culinary lavender? I order from here.


1 cup all-purpose flour
2 Tablespoons cornstarch
1 teaspoon baking powder
⅛ teaspoon salt
½ teaspoon dried lavender
½ cup unsalted butter at room temperature
2 large eggs at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract or lemon extract
½ teaspoon lemon zest

Place the flour, cornstarch, baking powder, and salt into a small bowl. Add lavender and stir. Set aside.
Place butter, eggs, sugar, vanilla, and lemon zest in a medium bowl, and mix until thickened and almost double in volume, about 2 minutes.
Add flour mixture to creamed mixture and mix until just combined. Cover and refrigerate for 30 minutes. The batter will thicken as it rests.
Preheat oven to 350 degrees. Spray or oil and butter your Madeleine pan cavities.
Spoon one Tablespoon of batter into each mold. It will not entirely fill the mold but it will spread as it bakes.
Bake for 12 minutes or until puffed and golden brown around the edges. The madeleines will spring back to the touch when done.
Let cool 10 minutes, carefully loosen the edges of each madeleine with a butter knife. Release madeleines to a cooling rack, and let cool completely.

Try not to eat the whole tray there is more to come…

For lemon syrup
1/4 cup water
1/4 cup sugar
1/4 cup vodka
1/4 cup fresh lemon juice

Bring to boil the syrup ingredients and remove from heat. Brush Madeleines with syrup and allow them to harden slightly …

Add a beautiful Annapolis afternoon, a delightful front porch and an exceptional cup of tea ( or glass of wine)  and you have the makings of a perfect, romantic time for two…at least until nap is over!

Strangers and Pilgrims on Earth
No Place Like Home@Rose Chintz Cottage
BTTCG@Bernadeen’s Blog
Show and Share@Coastal Charm
Tweak it Tuesday@Cozy Little House
Tuesday at our House@Our Home Away from Home
Inspire Me Monday@Sand and Sisal
The Scoop@Cedarhill Farmhouse
Inspire Me Tuesday@AStroll Thru Life
Titus 2 Tuesday@Cornerstone Confessions
Be Inspired@Elizabeth and Co
Wow us Wednesday@Savvy Southern Style
Talk of the Town@Beyond the Picket Fence
Inspire Me Wednesday@Adventures of Mel
Welcome Home Wednesday@Suburban Simplicity
Work it Wednesday@The Blissful Bee
Home and Garden Thursday@A Delightsome Life
Share Your Cup@Have a Daily Cup of Mrs Olson
Thursday Favorites@My Cozy Corner
Share Your Style@Essence of Home
Thursday Inspiration@In The New House
Thoughts of Home@At Home with Jemma
Simple and Sweet Friday@Rooted in Thyme
McCall Manor
No Rules Weekend @Sincerely Paula
Home Sweet Home@The Charm of Home
Feathered Nest Friday@French Country Cottage
Shabbilicious Friday@Shabby Art Boutique
Friday Features Linky Party
Home Matters@Life with Loralee
Friday Favorites@Simply Sweet Home
5 Star Fru Fru@A Tray of Bliss 
Morning Cup of Joe@The Cottage Market
Tea in the Garden@Bernadeen’s Blog
Repurposing Junkie
Anything Blue Friday@The Dedicated House
Share it One More Time@Shabby Fru Fru
Peace Love and Link@Twenty something
Inspiration Monday@Our Southern Home
Busy Monday@Pinch of Joy
Amaze Me Monday@Dwellings
Dishing it/Digging it@Rustic and Refined
Living Proverbs 31@Proverbs 31 Wife
Wonderful Wednesday@Oh My Heartsie Girl
Make it Pretty Monday@The Dedicated House
Grace at Home
                                                   Brag About it

Risotto for Sissies…

imageI had the huge blessing to live in Italy for almost five years. I ate like a queen thanks to my landlord’s wife who found it sad and strange that I was living alone without a husband. Thinking that my cooking skills might be impeding that life situation from righting itself, she  bravely offered to teach me “basic wife cooking”. Now my idea of basic cooking does not involve several days and 10’s of steps , but I did master most sauces and baked pasta dishes.  My one failure…one of my failures…was Risotto.  It should be smooth, creamy and slightly hard to the teeth…al dente…not sticky, mushy and glue like.  This particular dish is one of my favorites so I tried and tried and tried…no go Risotto.

Imagine my surprise and delight to discover The Barefoot Contessa’s no fail BAKED risotto…heaven on a plate and absolutely no fail…Princess in the basket approved! Even my Italian Mama would be impressed!

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas


Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot



Let’s Party…

Show us Your Life@Kelly’s Korner

Busy Monday Morning@Pinch of Joy

Amaze Me Monday@Dwellings

Tuesday at my House@Our Home Away From Home

Tweak it Tuesday@Cozy Little House

Inspire Me Monday@Sand and Sisal

The Scoop@Stonegable blog

Bernideen’s Tea Party@ Bernideen’s Blog

Talk of the Town@Knick of Time

Wow us Wednesday@Savvy Southern Style

Work it Wednesday@The Blissful Bee

Home and Garden Thursday@ A Delightsome Life

Share Your Cup@Have a Daily Cup of Mrs Olson

Share Your Style@Essence of Home

Home Sweet Home@Charm of Home

Thoughts of Home@Poofing the Pillows

Feather Nest Friday@French Country Cottage

Friday Favorites@Oh My Heartsie Girl

Friday Favorites@Home Sweet Home

Share it One More Time@Shabby Fru Fru

Shabbilicious Friday@ Shabby Art Boutique

Sundays At Home@Thoughts From Alice

Busy Monday@Pinch of Joy

In The New House Designs