new mexico

One of my favorite places to visit is Santa Fe, where the mysticism of Native American culture, the influence of old west Spanish, and exuberant colors collide. My latest stay had an unexpected visit with a medicine man and the purchase of a beautiful bracelet from a Navajo craftsman. My work will be available for purchase again on my Etsy link. Also, check out the fabulous cowboy boots (understated) at http://www.backattheranch.com/

you're a fruit

I've never had much interest in still-life photography. I rather like the spontaneity of a photo taken than "making" it. However, when you have two kiddos and are a domestic goddess, you don't always get out to capture life. So, I resort to playing around with objects in my home. Here's my most recent work. I call it the "fruit series" and it will be available for purchase as note cards or photo box from my Etsy store. To check out my store, visit: http://www.onesweetpickle.etsy.com/

chef for a day....if only in my head

I love to cook. On occasion if I make a food that is delicious and simple, I may post it. No worries, I have no intention of turning this site into a cooking blog. I call this Pear Puff. Now, here's the deal. There may be an exact recipe out there like this. I'm not saying I invented this dessert, nor will I be going on tour to promote it. When I did a Google recipe search, I wasn't finding what I had in mind, so I compromised and came up with this.

ingredients:

1 Pepperidge Farm puff pastry sheet (thaw for 40 min. on non-stick cooking sheet)

2 pears, sliced (I like Bosc pears....ripe, but not mushy)

1/4 c. raisins (optional)

2 T. butter

3 T. honey

cinnamon sprinkle mix (1 t. cinn. w/2 T. sugar)

1 egg w/1 T. water)

Preheat oven to 400*. In a 9" fry pan, melt butter w/honey. Place sliced pears and raisins in pan and saute for 5 min. On pastry sheet, arrange pears slightly overlapping - leaving a 2" edge around square puff. Turn up edge to form a barrier. Brush edge of crust with egg batter. Sprinkle cinnamon mix on entire dessert, not forgetting edge and just enough to lightly cover all.

Place in oven on middle shelf and cook for 25 minutes.

This is great warm with a scoop of vanilla ice-cream, but even more delicious the next day for breakfast w/coffee!

eye candy

Ian on his daddy's chest. I am so lucky! Or, is it blessed? Whatever the word, if I could bottle the feeling and sell it, I'd make millions.

it's a first

Here's Emma on her first birthday. Beautiful blue eyes, rosy cheeks and one serious little chick! I could not get her to smile. Still, what a doll!

photo tinting

One of my favorite things to do is photo tinting, and thank you Photoshop! I remember the days of hand-tinting black and white photos using paints and a brush. It's way easier using Photoshop, although still tedious. This photo of my daughter from yesterday's hike offered itself as a perfect opportunity. The walking stick she holds had just the right design and amount of color screaming to be tinted.

lick'n good!

When I was a little girl, I loved the days my mom would bake. I would hang around the kitchen for what seemed to be for hours "helping" her, just to get the chance to lick the cake batter from the bowl. However, my brother (the only boy of eight kids) would always manage to make it into the kitchen just in time for the licking to begin, and take most of it.

Well, Riley's solo bowl-licking days are numbered. Ian's not ready to lick the bowl yet, but he thinks he will be ready soon.