“Nowadays, people are so jeezled up. 

If they took some chamomile tea 

and spent more time rocking 
on the porch in the evening 

listening to the liquid song of the hermit thrush, 

they might enjoy life more.” 

~Tasha Tudor

Growing Up

Carrie and Miranda are 1 month old!  

Sugar and Spice...

...and everything nice! :-)

I got to make a baby girl diaper cake this weekend.

Diaper Cake how-tos can be found here.

:::Blueberry Scones:::

If my dream of owning a little farm 
with a bed and breakfast on it 

ever comes true...
these scones WILL be on the breakfast menu. :-)

Blueberry Scones

makes 6 large scones

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sugar

1/2 teaspoon orange zest

1/2 cup butter

1 cup buttermilk

1 cup blueberries

extra butter and sugar for topping

Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  Combine flour, baking powder, baking soda, salt, sugar, and orange zest.  Cut butter into flour mixture until it resembles coarse crumbs.  Add buttermilk and blueberries all at once and stir gently just until combined.  Dust counter with flour and turn out dough.  Shape dough into a circular disk and cut into six wedges.  Place wedges on baking sheet, brush with melted butter and sprinkle with sugar.  Bake 30 minutes or until scones are lightly browned.  Serve immediately and enjoy! 

linked to
Little House Living's Old Fashioned Recipe Exchange

Carrot Cake

Our Easter dinner dessert this year was carrot cake!

With fresh ingredients and a yummy cream cheese frosting.  

Classic Carrot Cake 
16 servings

for cake
2 cups flour
1 1/2 cups sugar
1/4 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
2 cups grated carrot (approximately 1 lb carrots)
1 cup sweetened coconut flakes
1 8 ounce can crushed pineapple, drained (reserve one tablespoon of juice)
1 cup oil
2 teaspoons vanilla
3 eggs
for frosting
1 cup butter, softened
16 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch of salt


Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Whisk together flour, sugars, baking soda, baking powder, salt and spices. In a separate bowl combine carrots, pineapple, and coconut. Add oil, vanilla, eggs one at a time, and reserved pineapple juice. Add wet ingredients to dry ingredients and mix about one minute. Pour cake mix into prepared pans and bake for 35-40 minutes. Allow to cool completely before removing from pans. For frosting, cream butter and cream cheese. Add powdered sugar one cup at a time. Add salt, vanilla and almond extracts. Frost cake and enjoy! 

Happy Easter!

Tasha Tudor

“Life isn't long enough to do all you could accomplish. And what a privilege even to be alive. In spite of all the pollutions and horrors, how beautiful this world is. Supposing you only saw the stars once every year. Think what you would think. The wonder of it!” 

~ Tasha Tudor

photo credit - Mr. H.

a favorite scene on the road to our family's ranch

Adding to the flock!

Introducing "Carrie" 

an Ameraucana.

And "Miranda"

a Silver Laced Wyandotte.

My older girl's egg production will start to taper off
in the next year as they turn two years old.
So I'm adding to the flock now.

The chicks will be indoors for a few weeks
before I move them outside.

My Daisy is curious about this second generation
of baby chicks in the house. :-)

A Girl and Her Pigs

Do you remember Willie and Waylon?

My daughter raised them to show at our county livestock show.

They finished out at 230 and 233 pounds.

She learned a lot about raising swine.

How to check their weight.

How to feed and water them.

How to bathe and clip them.

And how to exercise them.

She also learned how smart they are.

And, that Waylon was as gentle and affectionate as a puppy dog.

She learned how to load them up.

And how to show them in the ring.

And she learned, 

how to say goodbye...

Deep in the Heart

How I love Texas in the springtime!

It is just so beautiful!

I enjoyed all of this beauty tonight,

on just a simple walk down the road.

"Where flowers bloom so does hope." ~Lady Bird Johnson

Lemon Raspberry Muffins

springtime's sweet, fresh raspberries

and sugared lemon zest

~Lemon Raspberry Muffins~

zest of 1 lemon

1/2  cup sugar

1 cup buttermilk

1/3 cup oil

1 egg

1 teaspoon vanilla

1 cup white whole wheat flour

1 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh raspberries

Preheat oven to 400 degrees. 

Line muffin tin with paper liners.  

Combine lemon zest and sugar.  

Add buttermilk, oil, egg and vanilla.  

Mix well.  

Combine flours, baking powder, baking soda and salt.  

Add to buttermilk mixture.  

Mix until just combined.  

Gently fold in raspberries.  

Fill muffin liners.  

Bake for 20-25 minutes.  

Let cool 5 minutes before removing from muffin tin.  

Serve warm and enjoy!

Recipe from Fitness Magazine.