Saturday, March 22, 2014

New Hairdo - Every second year I cut my hair.

I'm a big fan of recycling and giving back to my community.
 I grow my hair long to donate it to  Evelyn's Wig Sales & Service.
My hair will help children, young adults and women of all ages living with cancer or Alopecia Areata who are having financial difficulties. My last big snip was April 2012.
A most excellent day!  Have a super duper weekend all!

Wednesday, March 5, 2014

My dark pink hibiscus is blooming.

This was started from a slip last summer.
See my reflection with the camera in the mirror.
I just adore flowering plants.  Enjoy the day.

Sunday, March 2, 2014

Raspberry Crumb Coffee Cake Recipe

 Crumble Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)
Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth.
Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). 
 Look how stiff this batter is, the fork stands up straight in it.
Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
Spread the batter into the prepared pan and sprinkle with the crumble topping. 
Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Enjoy...bon appétit!