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Friday, August 26, 2011

Die-cuts of the Past

I had a fabulous post planned for today for National Goat Cheese Month. I thought for sure I would make it just under the wire since August is Goat Cheese Month but, alas, it just isn't going to happen...yet. Hopefully soon...feel free to click to enlarge

When I was reading all of my lovely comments the other day (thanks for that, they really do brighten my day:) I took special note of a comment left by Pattie @ Olla-Podrida. Like so many of you have in the past, she enjoyed seeing one of the die-cut cookbooks from my collection.

Well, it just so happens that in my spare time:) I've been preparing my blog to go out on its own one day with its very own dot.com. My Picasa Albums are a mess and I've been slowly reorganizing. My latest venture has been to weed out the die-cut books posted since October 2007, when I first started blogging, by putting them in their own album. (I'm thinking if I ever move from blogger, I just may have to take them with me:)

Although it's been a bit daunting, slowly but surely it is getting done. While I was at it, I also decided it was probably a good time to make a list of their whereabouts through the years. It seems, in the early days of this blog, I was much more generous about sharing them.

I know why that is. As the years have gone by, (wow, that has much more of an effect in type:) I realized that most of my visitors are quite cooking savvy and recipes and cookbooks from the past may not excite them as much as say, today's food "stars."

It may surprise you know, that I am not much of a cook any more. Oh, I've had my glorious days, many many many of them. Through the years I have become more absorbed with the hidden messages found within the pages of the books more so than the recipes themselves.

They are especially charming when verse is enclosed. Food in Poetry is awfully nourishing; don't you think?:)

Fairy Pie

With visions of childhood come those luscious mince pies
so tender, so juicy, so sweet!
When brought from the oven what aroma would rise
Our tantalized nostrils to greet!

Reflections of the times are forever embedded in many of them. Some, not so honorable such as this Aunt Jemima Pastry and Flour booklet circa 1886.

From 1883 until 1921, The Sleepy Eye Milling Company, used Chief Sleepy Eye's (Ish-Tak-Ha-Ba) portrait in its advertising. The premiums were numerous, including this booklet circa early nineteenth century.

Preserved in acid free slips, and safely bound, I plan on sharing my die-cuts more often...

For they are treasures to be shared...

I would like to once again thank Rochelle from Rochelle's Vintage & Frugal recipes for one of my most cherished RAK. Drop by and say Hi. She doesn't post often but when she does, you just never know what goodie you will be served!

The turnpike road to people's hearts I find Lies through their mouths,
or I mistake mankind.
~Dr. Wolcot~

In the spirit of National Coffee Month which is chugging away, I'd like to share this delicious looking Coffee Ice Cream with Chocolate Almond Pieces that I literally "drooled" over while visiting, Gloria's Canela Kitchen. Gloria was most generous when I asked her if I could let you "drool" too. Be sure and drop by her place for the recipe or just to let her know how darn good it looks:)

Coffee Ice Cream with Chocolate Almond Pieces

I'll be back on Thursday, the first day of September, with a new list of yummy celebrations. To all our friends who are in harms way of Irene, our thoughts and prayers are with you. Stay safe...Louise:)

Saturday, August 20, 2011

Mr. Guest and a Raisin Pie

"Life is a gift to be used every day,
Not to be smothered and hidden away."
Edgar Guest

Meet Mr. Guest.

(courtesy of wikipedia)

Mr. Guest was born, Edgar Albert Guest, on August 20, 1881 in Birmingham England. In 1891, his family settled in Detroit Michigan. When Edgar's father lost his job in 1893, the young Edgar sought employment at the local drug store washing soda fountain glasses. One day, "Eddie" as he was fondly known to his friends, confided to one of the customers, who just happened to be a bookkeeper in the office of the Detroit Free Press, that he had the ambition to be a newspaper reporter one day. In the summer of 1895, the Detroit Free Press was in need of a assistance. The bookkeeper put in a few good words for the ever so dilligent Edgar and he landed a job. Eddie would remain at the Detroit Free Press for almost sixty-five years. To paraphrase the man himself, "I am a newspaperman who writes verse."

...Eddie Guest was 10 when his parents took him to Detroit from England. His first job was jerking sodas. One of his customers was a Free Press bookkeeper, who helped Eddie get a job marking scores on the Free Press's baseball bulletin board. He was soon copy boy in the editorial rooms, graduated to general reporting, to conducting a weekly column called "Blue Monday..."

By most accounts, and believe me, there are many, Edgar Guest was a "people person." His philosophy of life gushed freely through his weekly column, which was to become his "key to the city" any city, as he was loved by all who read his prose on the trials and tribulations of every day life. "The People's Poet" they called him and his appeal was universal.

...After a while, the column became a daily Free Press feature, and Guest the wonder of the staff for the ease with which he metamorphosed everyday trifles into folksy copy. When the Guest family put their Oleander out in the spring, it was duly recorded. It made the column again when they brought it in in the autumn. The children (Eddie Jr. & Janet), Mrs. Guest's pickles, a friend's fancy vest, were all grist for the rhymester's mill...(Time Magazine Feb.24, 1936)
Home Cooking. . . . I dine on rare and costly fare
whene'er good fortune lets me,
but there's no meal that can compare
with those the missus gets me.

Edgar A. Guest is credited with with writing over 11,000 poems which were syndicated in over 300 papers throughout the United States. He has twenty books to his credit, including A Heap o’ Livin’ (1916) and Just Folks (1917). He also hosted a weekly Detroit radio show from 1931 until 1942 and a national NBC television series, A Guest in Your House in 1951. He was the first and only Michigan Poet Laureate appointed by a Senate resolution in 1952. "The text of the resolution follows:"

A concurrent resolution designating Edgar A. Guest the Poet Laureate of the state of Michigan. Whereas, Thousands of people in the State of Michigan throughout the years have looked to the poems of Edgar A. Guest for moral support in times of stress and have enjoyed his subtle humor and homespun philosophy; and Whereas, The poems of Edgar A. Guest have depicted the daily lives of the people of the state of Michigan, and have reflected the American principles on which the United States of America is founded, now therefore be it Resolved by the Senate (the House of Representatives concurring), That the members of the Michigan Legislature, convened in the Regular Session of 1952, are proud to bestow on Edgar A. Guest the title of Poet Laureate of the state of Michigan, with the knowledge that Edgar A. Guest at all times will truly reflect in his poems that people of the state of Michigan in their daily lives; and be it further Resolved that a suitable copy of this resolution be transmitted to Edgar A. Guest. The concurrent resolution was considered and adopted. (Journal of the Senate of the State of Michigan, Regular Session of 1952, v. 1, March 25, p. 788.)

The Free Press was a morning paper in those days and Edgar's "poem-a-day column" was filled with motivational messages that greeted his readers with inspiring sentiments and optimistic prose. Edgar Albert Guest never pretended to be a poet. Said he: "I am a newspaperman who writes verse." He was first, last and always a newspaperman. He once said, "I just take simple every day things that happen to me and figure that they probably happen to a lot of other people and I make simple rhymes out of 'em and people seem to like 'em."

The ever effervescent Edith Bunker, from the television sitcom All in the Family, is said to have only quoted one poet in all her years on television. Who was that "master of words" she committed to memory? Eddie Guest of course.

Although Home is one of his most beloved poems, today (actually tonight) I have chosen two of my favorite goodies. First, a poem I shared when I first started blogging in 2007. Since I doubt anyone ever saw it, here it is again with one of my favorite cookie jar die-cut cookbooks.

The Cookie Jar by Edgar A. Guest
Like the love of the mother it shines through our years,
It has soothed all our hurts and has dried away tears;
It has paid us for toiling; in sorrow or joy,
It has always shown kindness to each girl and boy;
And I'm sorry for people, whoever they are,
who live in a house where there's no cookie jar.

Another tasty work of deliciousness by "Eddie Guest" is Raisin Pie. There's also a recipe from the "folks" @ Sun-Maid for your enjoyment:)

Raisin Pie by Edgar Guest
There's a heap of pent-up goodness in the yellow bantam corn,
And I sort o' like to linger round a berry patch at morn;
Oh, the Lord has set our table with a stock o' things to eat
An' there's just enough o' bitter in the blend to cut the sweet,
But I run the whole list over, an' it seems somehow that I
Find the keenest sort o' pleasure in a chunk o' raisin pie.

There are pies that start the water circulatin' in the mouth;
There are pies that wear the flavor of the warm an' sunny south;
Some with oriental spices spur the drowsy appetite
An' just fill a fellow's being with a thrill o' real delight;
But for downright solid goodness that comes drippin' from the sky
There is nothing quite the equal of a chunk o' raisin pie.

I'm admittin' tastes are diff'runt, I'm not settin' up myself
As the judge an' final critic of the good things on the shelf.
I'm sort o' payin' tribute to a simple joy on earth,
Sort o' feebly testifyin' to its lasting charm an' worth,
An' I'll hold to this conclusion till it comes my time to die,
That there's no dessert that's finer than a chunk o' raisin pie.
Old Fashioned Raisin Pie
Ingredients:
2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter or margarine
1 double unbaked pie crust
Directions:
COMBINE raisins and water and boil for 5 minutes. 
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter/margarine. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.
Makes 1 pie (8 servings).

I don't mind saying, I had a difficult time compiling this post for "Eddie Guest Day" (celebrated in Michigan until the mid 50s.) There are nearly as many volumes written about the man as there are published in his name. It was most difficult selecting glimpses of his fertile life within fleeting browses of text and images. Therefore, I leave you with these words about him...

He is the nation's poet of every day life. He is the poet of the household and of the common people. His verses appeal to the best that is in mankind and his admirers are to be found among all kinds and conditions of people. But to no one perhaps does he have a stronger appeal than to the children of the land. His verse is read by lawyers and congressmen, by business men and clerks—and by a host of people who look for and read his poems every day. Recently one of the most cultured of our supreme court judges said that he not only read the poem in the Free Press every morning before he began the day's work, but that he always carried two or three of his favorites in his vest pocket in order that he might resort to them for comfort or for cheer during the day. Many business and professional men carry the soft leather editions in their traveling bags when taking journeys...(Michigan State Board of Library Commissioners-1920)

And by him...

You are the person who has to decide.
Whether you'll do it or toss it aside... 
~Edgar A. Guest~

Resources
1. The Rotarian Dec 1922 @ Google books
2. "Our poets of today" by Howard Willard Cook (1919)
3. Collection of Edgar Guest's Poetry
4. Poems by Edgar A. Guest
5. Eddie Guest-Himself: The Rotarian Sept. 1940
6. Detroit Free Press (website)
7. Baked Brie with California Raisins and Port Wine in Puff Pastry
8. Raisin and Almond Pie with Vanilla Ice Cream and Caramel Sauce
*A special thanks to Jane Sweet Baking Journal for materializing the link for the Detroit Press Food Site. (I couldn't find it for the life of me:)

Sunday, August 14, 2011

Spin Cookery

Quick, what's the first thing you think of when I say the word blender? I'm thinking Chocolate Turtle Cheesecake.

Not your style? What about Fresh Tomato Bisque? recipe below:)

In the early 1920s, for the purpose of making soda fountain drinks, Polish immigrant Stephen J. Poplawski, received a patent for a blender. The Poplawski Blender, with a spinning blade at the bottom of a glass container, was similar to the blenders that are still sold today. Since today is the day Mr. Poplawski was born, I thought it might be the perfect time to revisit the many uses of this handy dandy appliance!

The secret to enjoying your blender reveals itself once you get into the habit of using it more often. Oh I know, you probably have it tucked under the closet or high out of reach. Well, perhaps, today I will be able to coax it down or out!

First, let me tell you about an exciting discovery I made over at Elise's Simply Recipes blog. YOU! are going to love this!

"Did you know that many, if not most, blenders can be used with a standard mason jar, or wide-mouthed mason jar? This is a trick my mother taught me. Apparently 40 years ago or so...manufacturers used to include a mason jar in the box with the blender. Mom recalls even a booklet that listed the many things one could make with the mason jar blender, including ground spices, whipped cream, and peanut butter. We use this trick most often to make whipped cream. The blender whips it right in the jar, so if we have extra, it's already in a jar for storage. And it is easier when it comes to making small quantities."

I took a quick look through some of my vintage appliance cookbooks, and lo and behold, I found two ads for "blend and serve" jars. One is from Your Waring Cookbook © 1976 and the other from the Osterizer Blender Spin Cookery Cookbook © 1974.

Be sure and visit Elise's link above for more insight into using a regular Mason Jar as a blending vessel. There are tons of comments from others who have already successfully tried it. In the mean time, I found you a How To Use Mason Jars With a Blender video.

Wowza! Imagine the possibilities! Just think, no more fiddling with the blender after whizzing up a nutritious on the go breakfast drink or smoothie. Now, not only can you grind, grate, puree and liquify in seconds but you can store any one or all of your concoctions in its very own blending vessel with it's very own lid. Isn't that cool? You can whirl whipped cream, fresh condiments, nuts, seeds, bread crumbs, herb mixes, dressings, and coffee beans in their own serving containers. The blender whips it right in the jar! Didn't I tell you you were gonna love this! Hurry, run to the kitchen, drag out that blender, dust it off and see if your blender base will snuggle up with it's very own mason jar.

By the 1950s, blender and small appliance cookbooks had blender recipes for everything from soups to nuts. A few even included gelatin desserts and molded salads. This recipe for Tarragon "French" Dressing was found in the Complete Small Appliance Cookbook by John and Marie Roberson. (As a side note, I must tell you, with the exception of the bump up in the corner, this book is in excellent condition. I mention it because it was published in 1953 and it has less wrinkles than I do:) Which of us do you think has been around longer? On second thought, don't answer that:) I've scanned the back of the book so you can see the assortment of kitchen gadgets toted in the 50s.

Tarragon "French" Dressing
1/3 cup tarragon vinegar
1/3 cup olive oil
1 tsp. dry mustard
1/2 tsp salt
1/2 tsp. freshly ground pepper
1/2 tsp. paprika
1 tsp sugar
Dash Tabasco Sauce
Combine all ingredients in blender in order given. Cover and blend at high speed for 30 to 40 seconds or until completely blended and slightly thickened. This dressing is especially good served with meat and fish salads. Makes 1 cup. Complete Small Appliance Cookbook © 1953. (a "modern" version of this recipe, which also uses a blender, can be found here. )
The Blender Cookbook by Ann Seranne & Eileen Gaden © 1961 promised to revolutionize America's cooking habits with "exciting new ideas, short cuts, and magic recipes that will take the drudgery out of cooking and make it a pleasure."
"Soon you will find that you will use your blender many times every day in the preparation of your daily meals, to grind, grate, crumb, puree, chop, aerate, and homogenize. Your entire cooking habits will become revolutionized almost over-night. You'll find yourself relating much of your obsolete, old-fashioned kitchen equipment to the that top shelf!"

So who invented the blender? According to the folks at the Blender Expert website, "We wouldn't even be talking about food blender history if it wasn't for the existence of a small electric motor invented in 1910" by Chester Beach.

Two Racine, Wisconsin engineers, Chester Beach and Frederick Osius, and a master marketer, Louis Hamilton, made household appliance history by inventing a small motor than ran on either AC or DC electrical power. The first Hamilton Beach product, an electric hand-held massager, was produced in 1910. The same year, Hamilton Beach Manufacturing Company was founded for the sole purpose of developing more "universal" motor-driven appliances. (source)

By most accounts, Stephen Poplawski goes down in history as the inventor of the blender simply because he received his patent before anyone else did. But, as with most early inventions, many people had their hands in the process. Speaking of food processors, at first, it appeared the blender may have gone by the way of extinction until home makers realized for certain tasks, the blender was still tops for whizzing up tasty creations such as these that I found in a Dairy Association recipe leaflet.

Did you know you can make cheesecake in the blender? I can't tell you how many last minute cheesecake creations were whirled together at our house when I was a kid. If memory serves me correctly, my mother had a cheesecake blender recipe that relatives exclaimed "was out of this world!" I don't have that particular recipe handy but, I did find this recipe for No-Cook Cheesecake at Lynne's Country Kitchen.

When you think about, there are many ways to make the most out of your blender even in today's gadget laden world. I recently came across a book titled Blender Baby Food which looks promising. Jessica Seinfeld, in her book Deceptively Delicious ©2007, uses all kinds of purees in her innovative approach to getting her family to eating healthier, especially the kids. My grandson, Noah, acclaimed chicken nugget prince, loves her recipe for Chicken Nuggets. I must admit, when I tasted them at Michele's last year, I was indeed impressed.

Look what Mary over @ One Perfect Bite gorgeously whirled together; Watermelon and Strawberries Sorbet two ways!!!

Here's the recipe for Fresh Tomato Bisque pictured above as found in The Best of Bon Appetit ©1979.
Fresh Tomato Bisque
2 lbs. ripe tomatoes (about 6)
1 medium onion, sliced thin
1 tbs. butter
1 bay leaf
1 heaping tbs. brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp black pepper
2 tsps. finelu chopped gresh basil
1 pint light cream
1 cup milk
6 large croutons
butter
2 tbs. chopped chives
Directions:
Skin and seed tomatoes. Saute onion in butter and add the tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper, and basil. Simmer stirring occasionally, until tomatoes are thoroughly cooked-about 25 minutes. Remove bay leaf and cloves and transfer to blender to puree (or strain through a coarse sieve). Add cream and milk and heat thoroughly. Serve topped with toasted buttered croutons and sprinkle with chopped chives.

I hope I have nudged you a bit to break out that blender of yours. It just may become your new best friend. And you know what they say about friends, "make new friends and keep the old." Not only do I use a percolator for coffee, I've also been known to make use of a very good friend; my vintage Waring Blender!

Resources
1. Healthy Blender Recipes
2. Banana Cottage Cheese Tofu Pie
3. Barbeque Sauce
4. How to Make Smoothies, Soups, Frozen Raspberry Sorbet, Sweet Potato Soup, Garlic Hummus, & Strawberry Applesauce

Wednesday, August 10, 2011

Happy S'more's Day!

Remember the other day when we went meandering through the flower garden for Friendship Day?


I told you I bought a new gazebo for when the kids came to visit. Well, I also bought my first ever gas grill too!!! Oh it isn't like I haven't barbecued before. I have. When I lived in Westhampton, I use to barbecue on the beach all the time with a charcoal grill. Since moving to PA, I thought it was high time I try my luck at cooking on a gas grill. The verdict is still out...
In the more than capable hands of my daughter and grandchildren, I recieved my very first gas grilling lesson; S'mores!
The origin of S'mores dates back to the 1920's. It's believed the recipe was first discovered by Girl Scouts. S'more folklore suggests that the S'more got its name right by the campfire. After eating one, young kids chanted "gimme some more!" The first recorded version of the recipe can be found in the Girl Scout Handbook of 1927. Girl Scouts of Kentucky

Let's face it, some people just don't warm up to S'mores the way others do. Take Noah for instance. That grandson of mine would rather play with his water gun than partake in an over the top toasted marshmallow sandwich.

I have a sneaky suspicion he would reconsider after feasting his big brown eyes on one of these Marguerites. Any peanut butter and Marshmallow Fluff fans out there? I know of one at least. His name begins with a T.

As I was preparing these for a picture, Marion wandered into the kitchen for an ice cream cone. When she took a look at what I was concocting, she did away with the ice cream and patiently waited in the kitchen with me until we "burned" a few marshmallows. She decided she wanted an Andes chocolate hidden inside hers "just for fun." It's the one in the middle: They may not look appetizing but they sure make up for it once you get a mouth full of that gooey marshmallow, salty Ritz and the smooth warm taste of the peanut butter. The hint of peppermint from the Andes leaves a surprising after taste. She said she was happy with her decision:) I, on the other hand, did not like it at all!
"...A forerunner of S'mores, called Marguerites, was one dainty sweet suitable for ladies' luncheons or teas [1930s] Although recipes varied, the basic Marguerite was a graham cracker or crisp cookie topped with a marshmallow, which was then put under the broiler for a few minutes until the marshmallow softened and browned. These were even more appealing if a bit of candied cherry was placed in the center of each as they came from the oven...Sylvia Lovegren Fashionable Food p. 42.

Let me back track for a moment for those of you who may never have "met" a S'more. Thanks to the "magic" of wiki, I have a tantalizing image for you to oogle.
S'mores

"...If you're not familiar with s'mores, they are made by sandwiching a toasted marshmallow and a piece of chocolate in between two graham crackers. The name of the treat comes from the two words "some more," clearly combined because people often wanted to have at least a second serving after having one s'more. The treat was developed by campers in the early part of the 20th century, making use of the fairly new mass-produced marshmallows. Marshmallows were easy to transport, as were candy bars and graham crackers, and the marshmallows could be warmed easily over a fire to make a delicious treat in a situation where other types of sweets would have been difficult to come by..." (The history of... s'mores @ Slashfood )

Personally, I think of S'mores as a gooey state of mind. The perfect retreat to carefree childhood days of yore smothered in marshmallow goodness. Although the ingredients remain the same, graham crackers, chocolate and marshmallows, the versatility of the combination are many. I've left a few recipe link variations below.

S'mores are fun too! They're fun to make, fun to eat and IMHO the very best way to heat up S'more Love. (not to mention a pretty simple way to get introduced to gas grilling:) Don't you worry though, charcoal grills and broilers work just as well:)

Michele and the kids have returned home since my gas grilling lesson and I have been left to fend for myself:( Not to worry though, I bought a new gadget for the gas grill; a rotisserie! Brave soul aren't I? I can definitely see a rotisserie post in my future. For now, you will have to take my word (and image) for it.



I've been living it up for National Coffee Month! That "baby" above is my very first attempt at two things, cooking with a rotisserie and using ground coffee and spices as the ingredient rub. (oh I used a bit of brown sugar too:) There just so happens to be a story connected with this meal, which for now is going to have to sit on the back burner. And as for my gas grill, well let me tell you, we have become best "buds."

Believe me, I know how much some of you want a nibble at that pork roast, and believe me, you have every reason to. However, this post is in celebration of National S'more Day and S'mores it is.
S'mores on a Stick

Just in case you're still recuperating from celebrating National Rice Pudding Day yesterday, consider saving this next recipe for National Marshmallow Toasting Day which just so happens to be August 30th. August may not have many goodies to celebrate but boy oh boy, it sure is full of fluff!!! Enjoy S'mores Day Everyone!!!
S'more Muffins

As for me, I'm fixed on celebrating National S'more's Day with one of these beauties provided my none other than Janet from Dying for Chocolate!


Resources
1. S'moremania and the Magic of Marshmallows
2. S'mores: Candy Bars & Truffles
3. S’mores Ice Cream Terrine
4. S'mores Biscotti
5. S'more Cookie Bars @ One Crazy Cookie

Sunday, August 7, 2011

Friendship in a Cup

A Ceremony of Friendship
"Come over for a cup of coffee," we say to our friends. What we really mean is, "Let's spend some time together talking." An invitation for coffee is synonymous with an offer of friendship; it means we want to take the time to get to know each other better. In our culture, drinking coffee together has somehow become one of friendship's building blocks, a small and casual ceremony that brings us closer to each other."
(Coffee Talk by Ellyn Sanna © 1999)

Good morning everyone. Let me be the first to wish you a Happy Friendship Day:)

I hope you don't mind, but I need to ramble a bit today. I've been spending the mornings sipping my coffee under the new gazebo I bought while the kids were here. Won't you join me? I'm not usually hungry in the morning but if you like, I brought along, what I believe, is the perfect cake for such an occasion, Sock-It-To-Me-Cake.
What a thing friendship is, world without end!
How it gives the heart and soul a stir-up!
~Robert Browning~

And what would a Kaffeeklatsch be without any flowers? I chose Gladiolus for today since they are one of the birthday flowers associated with the month of August.
We Have Another Guest; Hummer

Another is the Poppy.

Let's meander through the garden while we chat. There are so many gifts from nature I would like to share with you. Remember those Nasturtiums that were just about peeking over the edge of the planter in May? It was "iffy" for a while there but... (Nasturtiums don't transplant well)

Look at them now!
The heart is a garden
That always has room
For the flowers of kindness
And friendship that blooms!

The beauty of friendship -
As every friend knows -
Is the loveliest blossom
In the heart where it grows!
author unknown

I asked Marion to join us. I persuaded her to pose under the sunflowers:)
Peek-aBoo

Unlike Marion, the Sunflowers seem to grow by the second:)
"The only reason for being a bee is to make honey.
And the only reason for making honey is so I can eat it.

Winnie the Pooh; Ambassador of Friendship

"Time for a little smackerel of something."

I invited a few other friends to join us. Can you see them? There's "Filly" the groundhog hiding under the rainbow pinwheel in the back. "Chippy" is under the pink one in the front and of course "hummer" is perching guard:) I was actually taking a picture of the hummingbird here. It wasn't until I downloaded the picture that I noticed the other two guests. And that was only because the kids pointed them out to me when I showed them on the computer:)
Filly, Chipper & Hummer

Thank you for sharing Friendship Day with me. It is sometimes difficult for me to acknowledge the online world of "invisible friends." I do hope you all realize how often I think about you and how much I appreciate your words. Now, won't you take a bouquet of Phlox before you go?
A Scent of Phlox for You
"In your chain of friendship consider me a link:)"
author unknown

Resources
1. Sock-it-to-me-Cake Recipe (previous post scroll down)
2. Frogs & Ladybugs Recipe from Favorite Brand Name Incredibly Easy Silly Snacks
3. Land O' Lakes Cinnamon Butter Spread & A Giveaway!