I am married to my wonderful husband Rob and we have two fur kids named Molly and Olivia. I love all things primitive. I have a need for making primitive stuff, shopping for junktiques and hooking rugs.
Please go to her page and like it and then re-post it to your page. The more it gets shared, the more people will see it and we can her home to her family!!
If you don't have Facebook here is her story, you can share it with anyone you think might be able to help!
On October 19, Emilee
flew on American Airlines from Wichita, KS to Dallas, TX and then to
London Heathrow Airport. She then flew on British Airways to Hamburg,
Germany arriving on October 20. She was to return to Wichita on October
26. Unfortunately, Emilee did not board her scheduled return flight and
she has not rebooked on a later flight.
Her cell phone has been off
she departed Dallas, TX on the
19th, and all attempts to contact her via email, Facebook, etc. have
failed. It is possible that she visited Trier University, University of
Hanover, or Bielefeld University in Germany. She has been listed as a
Missing Person with the NCIC registry. The American Citizen’s Service
Unit of the US Embassy in Berlin has notified the police in Hamburg that
she is missing and her family is concerned about her welfare. The
police in Hamburg have in-turn notified other police departments across
Germany. There is also information regarding Emilee on German radio. If
Emilee spoke to you regarding this trip, has made contact with you, or
you have any information that may prove beneficial, please contact local
law enforcement or the US Department of State at (202) 647-4000 and ask
to be transferred to the Duty Officer in Berlin. If you are overseas,
please contact the German police or contact the local US Embassy. Please
“share” this group with your friends, and anyone you know in Germany or
may have contacts in Germany. As her family, we are extremely concerned
about her welfare and just want to bring her home.
Today I am giving you a little doodle I drew up, feel free to do what you like with it. It is a little late in the season this year, but you will have it for next year!
I thought I would share with you this fun container. My friend Sherry had a oatmeal container and is going to send it to here niece for Halloween with goodies in it. So we decided to cover it in scrapbook paper, didn't it turn out darling!!
This picture is just showing you to top of the container, we cut out a circle to put on top.
your favorite pizza dough and use
a rolling pin to roll out dough in a circle, the dough should be
about 1/2 inch thick. Place on pizza stone or baking sheet which has
been lightly oiled with extra virgin olive oil and sprinkled with
coarse cornmeal. (the cornmeal adds a delicious flavor and helps
ensure the pizza dough will not stick to pan.)
2 tbsp extra virgin olive oil 1
red onion, 1/2 chopped, 1/2 sliced 1/2
bell pepper, chopped 2
cloves garlic, minced 2
cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie
leaves fresh sage 1
tsp fresh thyme 1-2
pinches red pepper flakes sea
olive oil in medium sized saucepan. add the chopped onion, bell
pepper, garlic and a pinch of sea salt and sauté until vegetables
are tender, approx 10 minutes. Add pumpkin puree, sage, thyme and
pepper flakes, cook over medium heat for 10 minutes. Place mixture in
food processor and process until smooth. Add another pinch of sea salt and one of black pepper.
Taste and adjust seasonings. Set aside
get your toppings ready!
cup fresh corn, from 1 ear (or organic frozen corn, thawed) 1
cup black beans, rinsedthe
sliced red onions from pumpkin sauce recipe Mozzarella cheese
oven to 500*. Spoon as much of the spicy pumpkin sauce over top of prepared
pizza dough as you like. Leaving a 1 inch of space around edge of
dough. Sprinkle corn, black beans, the
sliced red onions and cheese over sauce. Place in your preheated oven and bake for 12-15 minutes
or until crust is golden brown and cheese is bubbling. Slice and
tube crescent rolls 6 oz. softened cream cheese 1/2 cup
pumpkin 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/4
teaspoon nutmeg 1 teaspoon vanilla 2 tablespoons all purpose
glaze- 2/3 cup powdered sugar 4 tablespoons heavy cream or 1
tablespoon milk splash vanilla
oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin,
sugar, spices, flour and vanilla. Set aside. Pop open crescent
roll dough and unroll, leaving crescents in rectangles. On an
ungreased baking sheet or silpat, lay the crescent roll rectangles
together, lining them up width wise. Dough should be almost the
entire length of a half sheet pan.Press edges together to even out
edges and seal any holes. Cut 1/2 inch diagonal strips up each side
of the dough. Carefully spread cream cheese filling down the center
of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces
up over filling alternating sides to get a braided pattern. You may
have excess dough once you reach the end of the danish, so fold them
in as best as you can. Bake for 15-20 minutes or until filling is set
and crescent dough is golden in color. Cool before removing from
baking sheet. Once danish has cooled, remove to serving platter.
In a small bowl, mix together powdered sugar, vanilla and cream to
create icing. You may need to add more cream to get the desired
consistency. Drizzle icing over danish. Cut into pieces and serve.
Can you believe the month of October is half over!! I sure have had fun with the Days Of Pumpkins! So today for fun, I thought I would share some of my favorite photos of pumpkins from the web along with some pumpkin facts!
Isn't this a great decorating idea!
Simple and Sweet!
I am loving this tablescape!
Did you know the top pumpkin production states are Illinois, Ohio, Pennsylvania and California.
Pumpkins are grown primarily for processing with a small percentage
grown for ornamental sales through you-pick farms, farmers' market and
Pumpkins are 90 percent water.
Pumpkins are fruit.
In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
The name pumpkin originated from "pepon" – the Greek word for "large melon."
Place the heavy cream in a microwave safe cup and heat for 30 seconds. Stir and heat again for 30 seconds. Stir in the instant coffee granules and set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add the cold butter and cut in until the butter is in small pieces. Create a well in the dry ingredients and pour in the cream mixture, egg, pumpkin and vanilla. Stir just until combined. Spoon 9 spoonfuls onto baking sheet and press down to flatten slightly. Bake at 400 degrees for 18-20 minutes. Let cool.
Stir together powdered sugar and cooled coffee and drizzle over scones. Sprinkle with mini chocolate chips immediately or they won't stick.
2 (9-ounce) packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
3/4 cup canned pure pumpkin puree (not pumpkin pie filling)
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly ground black pepper
Chopped fresh Sage, for garnish (optional)
Bring a large pot of salted water to a boil. Add the tortellini and
cook according to label directions. Reserve 1/2 cup of cooking water,
then drain the pasta.
Meanwhile, heat the butter in a skillet over medium high heat. Add
the shallot and cook, stirring, until slightly softened, about 2
minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute.
Stir in the cream and bring to a low boil. Reduce the heat to medium low
and simmer, stirring, until slightly thickened, about 5 minutes. Stir
in the cheese and cook until thick, about 1 minute more. Season to taste
with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding the
reserved cooking water to loosen the sauce if necessary. Divide among
four bowls and top with more cheese and the sage. Serve!
This recipe is for Butternut Squash and Black Bean Chili in Pumpkin Bowls! This was so yummy I had to share it with you. I hope you will go to the recipe and check it out. Even if you don't want to use the pumpkins as serving bowls, the chili is worth making on its own. Healthy and Delicious!!!
I am combining day 8 and 9 Of Pumpkins because I am going to be gone tomorrow and
won't be home to do one. However, this is an exciting day for me, as this is my
100th post on my blog. So why not "Celebrate" by doing a GIVEAWAY. I am giving away the stuff in the picture, it includes a 1/4 yard total of pumpkin colored wool, a bag of mini pumpkins and some yummy pumpkin candy. To enter, leave a comment below telling me your favorite Halloween candy. Then I will pick a name at random on Wednesday, then post the winner!!
We will continue celebrating with this YUMMY Pumpkin Cake Martini! It was really yummy!! Take your martini glass and dip the rim in some honey and then dip it in graham cracker crumbs. In a shaker combine 4 oz. Cake Vodka, 4 oz. of the Pumpkin Pie Liqueur and 2 oz. of half and half. Shake with ice in the shaker and pour into glasses.
Since I didn't want to drink alone, I invited my friend Sherry and her mom Marilyn (who is visiting from Kansas) over to enjoy a cocktail with me! Why don't you do the same, they are too yummy to keep to yourself!!
eggs 1/2 cup canned pumpkin 2 tablespoons dry milk 1/4
teaspoon sea salt 2 1/2 cups brown rice flour * 1 teaspoon
dried parsley (optional)
oven to 350.
large bowl, whisk together eggs and pumpkin to smooth. Stir in dry
milk, sea salt, and dried parsley (if using, optional). Add brown
rice flour gradually, combining with spatula or hands to form a
stiff, dry dough. Turn out onto lightly floured surface (can use the
brown rice flour) and if dough is still rough, briefly knead and
press to combine.
dough between 1/4 – 1/2″ – depending on your dog’s chew
preferences, ask first – and use biscuit or other shape cutter to
punch shapes, gathering and re-rolling scraps as you go. Place shapes
on cookie sheet, no greasing or paper necessary. If desired, press
fork pattern on biscuits before baking, a quick up-and-down movement
with fork, lightly pressing down halfway through dough. Bake 20
minutes. Remove from oven and carefully turn biscuits over, then bake
additional 20 minutes. Allow to cool completely on rack before
feeding to dog.
Brown rice flour gives the biscuits crunch and promotes better dog
digestion. Many dogs have touchy stomachs or allergies, and do not,
like many people I know, tolerate wheat.
up to 75 small (1″) biscuits or 50 medium biscuits
Snickerdoodle Cookies Ingredients: 1
stick (1/2 cup) margarine 1/2 cup shortening 1 cup white
sugar 1/2 cup light brown sugar 3/4 cup unsweetened pumpkin
puree 1 large egg 3 1/4 cups flour 2 tsp baking powder 1
tsp baking soda 1/2 tsp salt 1/2 tsp
cinnamon Directions: Preheat
oven to 400 degrees. Mix together the margarine, shortening,
sugars, pumpkin, and egg, beat well. Add in the flour, baking powder,
baking soda, salt, and cinnamon and mix until well-blended. Chill
dough for about 30 minutes (or cheat like me and throw it in the
freezer for about 10 minutes). Roll into balls the size of small
walnuts. In a separate bowl, mix 1/2
tsp ground ginger
(more or less depending on how you like it). Roll dough balls in
sugar mixture until completely covered. Place dough balls about 2"
apart on ungreased cookie sheet. Bake 7-9 minutes until lightly
browned, but still soft. Makes about 4-5 dozen cookies.
Today's pumpkin is a pumpkin pillow I hooked with Anita White at Green Lake workshop back in 2005. If you look at the vine of the tall pumpkin, it says 2005. It was done on a hookable backing, that was sewn to a fabric backing and then the edges were fringed.