Friday, January 18, 2013

My Father's Passing.

Today marks four years since my father passed away.

I love this pic of him wearing a wig. Getting ready for Carnival. He made my Mother and I so happy. We miss him so much.

My father was a Surgeon. When he had time he loved to make model cars. My Mom thinks this photo was taken before I was born. He made them all his life. My Dad loved vintage cars and he owned a '55 Chevy. I have to find the pictures. It was a great car.

I have more pictures to share, but I thought I'd spread them out a bit.  I'm emotional, also. Time to rest and reflect.

Rest in Peace, Papa. I love you!

Playing Catch Up.


 I wanted to post a few things I would have posted at the end December and early January.

Celtic Tree Month

Birch Moon: December 24 - January 20


http://www.blingcheese.com/image/code/142/white%20trees.htm


December Full Moon- The Cold Moon/Full Long Night's Moon

 http://fineartamerica.com/featured/december-full-cold-moon-robin-samiljan.html


 http://images.fineartamerica.com/images-medium-large/1-cold-moon-rising-karen-slagle.jpg

Happy New Year!

Happy Epiphany!

Happy Carnival Season!

Wednesday, December 26, 2012

Happy Christmastide.


Decadent Orange Chocolate Truffles by Jennifer


Decadent orange chocolate truffles – they are dangerously good!
Author: 
Recipe type: Candy
Serves: 25-30
Ingredients
  • ⅓ cup heavy cream
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 cups high quality semi-sweet chocolate, chips or chopped
  • ¾ teaspoon orange extract
  • 1 – 2 cups pecans, finely chopped
Instructions
  1. In a small saucepan over medium-low heat, bring the heavy cream to a simmer. Do not boil! Add the unsalted butter, stir until melted. Add the semi-sweet chocolate and stir until mixture is smooth and glossy. Remove from heat and whisk in orange extract. Pour mixture into a large, shallow bowl. Let cool, then refrigerate for at least 2 hours.
  2. Once mixture is properly chilled, it is time to roll! Place pecan pieces in a bowl. Line a baking sheet with parchment paper. Using a cookie scoop or melon baller, scrape the chocolate mixture until you get a one inch ball. Roll each ball into the pecan pieces until coated. Place on baking sheet. Repeat until all of the chocolate mixture has been used.
Notes
Lightly adapted from Ghirardelli


 Ghost Stories for Christmas with Christopher Lee 

Happy New Year's Eve!     Picture found on vk,com.