Special Moments . . .

Life is full of moments, both grand and small. Once in a while I like to just sit and close my eyes, and think about what might have been the most wonderful moment I have lived through . . .



The most wonderful moment in my life . . .



The most wonderful moment in the last year . . .



The most wonderful moment in the last month . . .



The most wonderful moment in the last week . . .



The most wonderful moment in the last day . . .



More often than not it is the little things that fill my heart most of all, simple things and moments. Small and cherished things that probably have no meaning to anyone else but me. It could be something as simple as chancing upon a lost feather caught up in the hedgerow that lines the lane way up to work, or the song of robins heralding me from the rustling branches of the trees that are hanging overhead. It is knowing that I am in the best place possible for me, at the best time possible and in the best way possible.

Dwelling on the most wonderful moments of my life is probably one of the greatest gifts I can give myself. It helps to lift my spirits and feed my soul. It helps me to realize that I am, indeed, very blessed. It helps me to appreciate the here and now and the what has been in a very special way.



Each day is filled with moments. Live each one to the fullest, for it may never come again. Store them in the windmills of your mind, and then . . . remember.

We are off to London to build some more wonderful moments today. We had thought about driving down to the coast and doing a seaside tour for a few days, but, after experiencing the traffic yesterday afternoon just trying to go into the nearest large town to buy a few things, we have changed our minds. Somehow the thought of spending hours in a traffic queue on a motorway has lost it's lustre, and so we are going to take the train into London today and spend the morning just taking in some of it's sights. We'll have a noon picnic in one of the parks, and then this afternoon we are going to go see Les Miserables! I have always wanted to see a West End musical and I am very excited about it! Afterwards we'll treat ourselves to some supper before we head back home. I can't think of a better way to spend my Saturday. Can you?

There were some bananas that needed using up yesterday. (Aren't there always?) I seem to always buy more than we can eat, but really, I don't mind. I am always up for a banana cake, muffins or loaf. Yesterday it was muffins, and I decided to glaze them with a coconut lime glaze. They were decidedly moorish . . .



*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful. When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar
1 large egg, beaten
1/3 cup butter, melted
1 tsp vanilla extract
1/2 tsp lemon extract
GLAZE:
The juice of one lime
1/2 cup sifted icing sugar
2 TBS flaked unsweetened coconut

Pre-heat the oven to 180*C/375*F. Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl. Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract. Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened. Spoon the batter into the muffin cups filling them about 3/4 full. Bake for about 20 minutes or until they test done. A toothpick inserted in the centre should come out clean. Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan. Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.

Enjoy!

I'm off now to make some sandwiches for our picnic today. Happy Saturday everyone! I hope you build some special moments too!

PS - I apologize if this posted prematurely and you have chanced upon it before I have had the chance to fix it. Blogger has done that to me a couple of times this week. Most annoying! Those flowers in my post yesterday were Lupins. I just love them and we have quite a few growing in our garden. Also Great-Granny Grandma to answer your question, it is quite possible to have more than one browser on your computer. We have Firefox and Internet Explorer and we use them simultaneously. It comes in very handy at times, especially if there are problems with one. We like Firefox (Mozilla) because it is very quick and easy to use.

Friday Morning thoughts . . .

So let me live
That when I die
A tear will come
To every eye.

In every heart
There'll be a spot,
An empty place
Where I am not.

So let me live
That when I'm gone
Kind thoughts of me
Will linger on.

And folks will say
With grief inside,
"I sort of wish
She hadn't died."
~Juanita Hale Shears

Life is a pretty amazing thing. What we make of it is our choice to make. There is no point in blaming others for making our lives unhappy or miserable. We are the Captains of our own ships. Each day when we rise we are already setting the tone for the day to come.



Do we begin our days on a positive note and a prayer? Or do we dwell on the negative of days gone by, things we cannot change? Is our glass half full . . . or half empty? Do we make the best of what we have, with the most of the God given grace that we've been given? Do we go about our work with a happy attitude and do whatever we've got to do with a cheerful heart? Do we practice the art of giving instead of always expecting to get? Do we look for the good in others instead of always seeking out the bad? Do we remember to be grateful? Do we make our actions and words loving and kind?



These are only small things, but they go a long way towards making a better life for ourselves. Life is not about what we have or where we live so much as it's about the person we choose to be and the love we choose to share . . .

I understand that there has been an issue with blogger and Internet Explorer and I noticed that yesterday I had very few visits. I hope this issue gets resolved soon. I know that yesterday when I tried to read a lot of the blogs on my reading list I kept getting shut out. When I switched my browser to Mozilla though, I was ok. Just a thought. I find that I use Mozilla most of the time these days anyways. Not only is it quicker but there are far fewer browsing problems. I apologize to anyone who was having problems and I hope that you'll continue to visit me.



I was quite tired yesterday, as you can imagine. I even had a nap in the middle of the afternoon, which is sooo not like me! I made us a simple supper of chili and rice and then for dessert I made these quick and tasty fruit tarts. I don't know about you, but when I'm tired I have absolutely no willpower at all, and dessert is essential. ☺

Besides I had some berries that needed using up . . .



*Quick Blueberry and Raspberry Tarts*
Makes 8
Printable Recipe

These are best made just before serving. They're quick, easy and very delicious! I like to serve mine with a dollop of low fat creme fraiche on top, but vanilla ice cream is very good as well. Don't skip lining your pan with baking paper. These will run a bit and clean up is alot easier if you have lined your pan.

8 TBS butter, chilled and cut into bits
one 17 ounce package frozen puff pastry, defrosted
3/4 cup sugar
4 cups fresh blueberries
1 cup fresh raspberries



Preheat the oven to 200*C/400*F. Line a baking sheet with some baking paper and then lightly butter the paper. Set aside.

Unroll the pastry sheets flat. Cut each sheet into quarters and then transfer them to the baking sheet. Turn up the edges of each piece about half an inch all the way around to form a raised edge. Sprinkle the bottom of each with about 1 tsp of sugar.

In a large bowl combine the berries with 1/3 cup of the remaining sugar. Toss gently to coat. Divide the berries up and spoon the mixture equally over each pastry shell. Scatter 1 TBS of the butter over each tart. Sprinkle the remaining sugar equally over each tart.

Bake in the centre of the pre-heated oven for 17 to 20 minutes, until the pastry is golden brown and the fruit is softened and bubbling. Serve immediately.

My life is but a weaving . . .

My life is but a weaving
Between my God and me
I let Him choose the colours
He worketh subtlety.

Oft times He worketh sorrow
and I within my heart
Forget He sees the pattern
While I see only the part.

The dark threads were as needful
In the weaver's skilful hand,
As the threads of gold and silver,
In the pattern He had planned.

Not till the room is silent,
And the shuttle ceases to fly,
Shall God unroll the canvas,
And explain the reason why.
~Author Unknown

I have a dear friend who gives me things like this lovely poem from time to time. She knows that I really like things like this, and I appreciate her thinking of me so very much. I just loved the words in this poem. They really touched my heart and I wanted to share it with you, my readers, as well. I have long taken this stance on life and it's ebbs and flows . . . Life is hard, really hard. It has it's good points and it's low points, but you can turn the ebbs and low points to your advantage, simply by approaching them with a positive attitude and using them as teaching/learning experiences.



It was not easy to lose my home, family and friends. When I made the choice to join the church that I belong to, many of them no longer wanted to have anything to do with me any longer. It was probably one of the most heartbreaking times of my life. Even now, some eleven years later I sometimes question why, when I had made the right choice, this had to happen. My heart still aches from time to time. It probably always will. I didn't understand it then, and I don't understand it now. I have faith though, that one day when the time is right, I'll know all the reasons why. I trust in my Heavenly Father, and in His son Jesus Christ, and while I may not always understand their ways, I know that all my life's experiences, both the good and the bad have helped to shape me into the person that I am, and I love that person, and who she is.

"Faith is putting all your eggs in God's basket and counting your blessings before they've hatched."
~Unknown



My Todd does love him some pork chops from time to time. I am always trying out different ways of cooking them. The secret to a tasty pork chops is not to over cook them and dry them out. In the old days people tended to cook all the moisture and flavour out of pork because they were afraid of getting trichinosis. It's not really necessary to do that nowadays. Whilst I would not eat them pink, you no longer have to cook them to death!





*Sage and Balsamic Pork Chops*
Serves 4
Printable Recipe

Sage and Pork is such a wonderful combination. It's one of my favourites. This is one of Todd's favourite pork chop dishes. I usually serve it with some mashed potatoes
and sometimes even colcanon. (An Irish potato dish containing cabbage and spring onion)

3 TBS olive oil
2 TBS balsamic vinegar
5 fresh sage leaves, chopped
a handful of fresh flat leaf parsley, chopped
1 fat clove of garlic, peeled and crushed
sea salt and freshly ground black pepper to taste
4 (1 1/2 inch) thick boneless pork loin chops



Preheat the oven to 180*C/375*F. Place the chopped parsley, sage, garlic, vinegar and 1 TBS of the olive oil in a shallow dish large enough to hold all the pork chops in a single layer. Mix well. Add the chops, turning them to coat well in the mixture. Let sit for about 15 minutes, turning every few minutes.

Heat the remaining olive oil in a large oven-proof skillet. Add the chops and sear them well on both sides, until they begin to caramelize. Transfer the pan to the heated oven. (If your pan is not oven proof and has a plastic handle, cover this with some foil to protect it.) Roast the chops for about 8 minutes longer, just until the chops are cooked through and the juices run clear. Try not to over-cook them. The meat should be just firm to the touch.

Serve hot with any pan juices that may have accumulated spooned over top.

The Gift of Time . . .

Take time to think, it is
the source of power.
Take time to play, it is the secret of perpetual
youth.
Take time to read, it is
the fountain of wisdom.
Take time to pray, it is
the greatest power on
earth.
Take time to love, to be
loved, it is God's given
privilege.
Take time to laugh, it is
the music of the soul.
Take time to give, it is
too short a day to be
selfish.
Take time to work, it is
the price of success."
~author unknown

I thought the above poem was very fitting this morning because time is something I am very short on. I have to work all night tonight and wouldn't you know, last night I could not sleep. I think I got a total of about 3 hours! It was so annoying, and the more I thought about it the worse it got! So I am up quite late this morning and must be off to work shortly. I'll surely need some help from above to get through the next 24 hours! Don't worry if you don't see a post from me until very late tommorrow, I shall hopefully be getting a well earned kip! In the mean time I want to leave you with two treats.



My newest piece of art that can be seen in it's entirety HERE. It's called "The Apology."

And . . . Peanut Butter Toffee Brownies! Moist brownies chock full of peanut butter taste and topped with a peanut butter drizzle icing, chopped chocolate coated toffee bits and chopped peanuts. What's not to like about these!!! (I know, I'm sooooo bad!)



*Peanut Butter Toffee Brownies*
Makes about 24 three inch bars
Printable Recipe

If you love peanut butter as much as I love peanut butter, you're going to love these tasty bars!

BROWNIES:
1 1/2 cups butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, at room temperature
2 TBS vanilla
3 cups self rising flour
TOPPING:
1 TBS smooth peanut butter
1 TBS butter, softened
2 cups icing sugar
milk
4 coarsely chopped Dime toffee bars (Heath or Skor work as well)
(About 1 cups worth)
1/2 cup coarsely chopped peanuts



Pre-heat the oven to 160*C/325*F. Butter and line a 12 by 18 inch jelly roll pan with parchment paper. Butter the paper. Set aside.

Cream the butter and peanut butter together in a large bowl, until fluffy. Beat in the sugar, beating until smooth. Beat in the eggs and vanilla
until well combined. Stir in the flour. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out with moist crumbs attached.
Do not over bake. Remove from the oven and cool to room temperature.

To make the topping, cream the peanut butter and butter together with an electric mixer. Beat in the icing sugar and just enough milk to make a drizzable glaze. Drizzle this decoratively over top of the cooled brownies. Sprinkle with the chopped toffee bars and peanuts. Allow to rest until the icing sets up before cutting into squares. Store in an airtight container.

We likes what we likes and that's all what we likes . . .

Welcome to Tuesdays with Dorie, the wonderful online baking group that is baking their way through the delicious baking book, "Baking, from my home to yours," by the lovely Dorie Greenspan, one delicious recipe at a time. Each week a different member of the group gets to pick one recipe and then we all bake it. It's really a lot of fun and I really enjoy being a member.

This week Kelly of Baking with the Boys selected Fresh Mango Bread on page 45. I have a confession to make. I made this recipe way back when I first got my book, way before I even know the Tuesdays With Dorie group existed, and whilst I love, Love, LOVE mangoes! I did not love this bread. (Sorry Dorie!!) I hunted back through my food pictures this morning and was able to find one that I took of it.



I think I would have liked it better if the mango had been pureed and then folded into the batter. I was not overly fond of the chunks of mango in it. It's a texture thing I guess. I didn't like the feeling of it in my mouth and we all know how that goes. But, if you are a person that doesn't have a problem with that sort of thing, I am sure you will love it, because all of Dorie's recipes are quite tasty and delicious, for the most part. If you wanted to take a look at the recipe then pop on over to Kelly's page and have a gander and don't forget to check out the Dorie Blog Roll as well. I am sure there were lots of ladies that loved this and did a really great job of baking it!

We don't always like everything that is put in front of us to eat. We all have different tastes and issues with food. As a child I could not stand the texture of hamburger meat mixed in with anything else. Just the feeling of it in my mouth made me gag. The meat was all chewy and then whatever was with it . . . pasta . . . potatoes, whatever . . . that would be soft and mushy. The two together just grossed me out. On top of that my mom only ever bought really cheap hamburger, so there was always bits of bone and gristle in it, and that made me gag even worse. I used to have to endure hours of sitting at the table staring at cold, congealing ground beef because I just wouldn't eat it. Of course, having it sit there for hours did nothing to make it taste any better or more appealing. I tried hiding it.

Under the plate . . . not a good idea because it is discovered as soon as your mom moves your plate.

Under the dining room carpet . . . also not a good idea because your mom discovers it as soon as she hoovers the dining room.

Down the cold air vent in the corner of the dining room floor . . . great idea. Works a charm as your mom NEVER discovers it and you can get away with it for years. ☺

I am at the point today where I do enjoy a hamburger from time to time and the texture no longer bothers me for the most part. I can eat it as meatloaf, and as burgers, and I can even eat it sometimes mixed in with pasta. I only ever buy the extra extra lean though and if I get a particularly rubbery piece in my mouth that still does it for me and I can't eat any more of it, but thankfully there's nobody in this house that's going to make me sit and the table and stare at it for hours until I finish it. (Praise God!)

That's one thing I didn't do with my kids. I never forced them to eat anything they didn't like, which meant of course that, by the time I had my fifth child, it was really hard to find something for him to eat that he did like. (unfortunately he took on board his four siblings dislikes and then a few of his own!) I thought he would go to his grave eating nothing but mashed potatoes, corn, rice and white bread, no butter please. I just didn't want my kids to grow up with food issues. Thankfully now my youngest will eat just about anything, but it was touch and go for a number of years.

So no, this week there is no mango bread sitting on my counter tempting me to eat it for breakfast . . .

There's chocolate chip muffins.



*Chocolate Chip Muffins*
Makes 12 to 19
Printable Recipe

We love these muffins in this house. A beautifully dense and buttery muffin just filled to the brim with delicious chunks of chocolate. Try to use the best chocolate you can afford to buy. You can also use ordinary chocolate chips if you wish. I like to use a combination of semi sweet and milk when I use chocolate chips. We prefer the chunks though. These are incredibly moreish, just so you know.

2 cups flour
1/3 cup soft light brown sugar, packed
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 tsp vanilla
200 grams good quality milk chocolate, cut into small bits
(I use Green and Black's organic milk chocolate)
1/2 cup chopped toasted nuts, pecans or walnuts (optional)



Pre-heat the oven to 200*C/400*F. Generously grease 12 to 18 muffin cups, or line with paper liners. Set aside.

Sift the flour, baking powder and salt into a large bowl. Whisk in the sugars, until the mixture is well blended.

In another bowl, stir together the milk, eggs, butter and vanilla. Blend together well.

Make a well in the dry ingredients and then add the milk mixture all at once. Stir together just to combine. It doesn't matter if the batter it lumpy. All you want is the dry ingredients to be moistened. Fold in the chocolate pieces and the nuts, if using. Spoon batter into the prepared muffin cups, filling them 2/3 full. Bake for 15 to 20 minutes, until well risen and a toothpick inserted in the centre of one comes out clean. Remove from the oven and let sit for 5 minutes before removing the muffins from the tin to a wire rack to finish cooling. Serve warm.

These also freeze very well. To re-heat from frozen just pop the frozen muffin into the microwave on a piece of paper toweling and zap it for about 30 seconds.