The view from a 1912 house in Belfast Maine- the family, the parties, the repairs, the recipes!!!
Tuesday, December 30, 2008
Sorry for the delay
Thursday, December 25, 2008
Saturday, December 20, 2008
Dining with the cutest boy ever!!
He loves his Auntie Mo Mo!!!! And loves to break glasses!
Friday, December 19, 2008
Katie's Winter Wonderland....
Annual Christmas Stitching
Polly loved her snowman made by Barbara.
Hart unwraps her choice.
Cheers.....
Michelle, Polly and Barbara toast before we dig in.
Donna, Heather and Deb join in the toast.
The spread.
Hart's house always looks beautiful but especially at the Christmas stitching she outdoes herself. Some of us bring little gifts for eveyone and leave them at each place setting around the table. Donna gave each of us mugs with very appropriate saying on each one! Magazine subscriptions from Hart- Coastal Living here I come. And I gave a sampling of Martha Stewart's Texas Spice Rub.
Michelle and the appetizer table.
A very gorgeous pair- Barbara and Polly.
This is why you smile when the camera is pointed at you. Deb looks great.
Merry Christmas to all and to all a good night....
Thursday, December 18, 2008
Holiday Gift Exchange at the Carlyle
Monday, December 15, 2008
Making friends in the post office line....
Saturday, December 13, 2008
Pickles and Mustard- A Christmas Tradition
Refrigerator Pickles
3 hothouse cucumbers
1/1/4 tsp salt
1 large green pepper, seeded and chopped
1 large onion sliced thin
1 cup white vinegar
1 1/4 cup sugar
2 tsp celery seed
Slice the cucumbers in 1/4 inch slices - Mix the slices in a colander in the sink - sprinkle salt over all and let stand 2 hours.
Drain well and place in a large bowl. Stir in the peppers and onions. Stir the vinegar sugar and celery seed in a separate bowl and wisk until sugar is dissolved.
Pour over the vegetables. Put into jars and refrigerate for at least 24 hours before serving. These pickles may be refrigerated for up to 4 months.
Mustard
1 cup dry Coleman's mustard
1 cup malt vinegar
combine and let soak 1 hour or overnight
1/2 cup sugar
2 eggs
combine and wisk on top of double boiler
Mix in mustard mixture - cook 10 minutes until thickened - stirring constantly - after thickened cook 2 more minutes and pour into small jars. Refrigerate.