Tuesday, July 12, 2016


Just a little tidbit to let you know, I'm still here!  How are you?

I'll write more later.  Thanks for stopping by...


Wednesday, March 23, 2016



I didn't do much specifically for Easter, but more for Spring (which will take the house to Summer).  I need a clean palette in my home and very little clutter!  I call it breathing room.  Can you relate?

I did do a little color on the front porch and it calms me when I sit in my rocking chair and watch the world drive by!

And then, because the deck is so visible from the living room, I did the lantern on the table outside too...

I hope your SPRING  is welcoming warmer weather and a wonderful change of the seasons.

Thanks for stopping by one more time...
Blessings to Everyone


Tuesday, February 23, 2016


Did you think I'd forgotten about my blog?  I considered it, but then decided to just post when inspiration hit.

Sometimes the whole social media idea seems like a lot of bragging and I never intended my blog to reflect that.  Someone asked me when I first started the blog what my reason for creating it was.  I've pondered that questions for years.  I realize my motive was to share ideas and inspiration so that a reader would feel empowered to create a comforting home for themselves.  

Now, on to pictures...

I took down Valentine's hearts last week (you can see previous year's here and here) and I had to clear out my living room so new curtain panels could be hung, only to be told the rods I thought were readily available were on backorder for a two weeks!  Argh!

I knew I wasn't going to leave the living room disrupted (because we actually use it daily) for two weeks and began putting things back, in slightly different places (cause that's what I always do), when I stumbled on this arrangement for the mantle.  I stood back and looked and knew it was a comforting misplacement!  Worth moving furniture and bric-a-brac!

The greenery makes me feel like Spring can't be far away!

Yes, that silver "candle holder" is a wine bottle holder!

Thanks for reading, especially after such a long absence...


Thursday, October 29, 2015


If you follow what my book club reads, I just realized I did not updated the book tab at the beginning of this year!  I was a little sick at the beginning of the year and lots of things got tossed to the side during that time.  So, to make it up to you, I've added 2015's list and 2016's list!  Double your pleasure.  The list is available at the top of this page, just click on it and voila!  Twelve years worth of reading lists.  Just thought I'd let you know.  

And this week, I got the paints out and did my annual Santa painting for the Hope Mennonite Church annual bazaar.  It will be November 14 at 868 N. Maize Road, Wichita, Kansas.  Every penny of profit goes to local charities!  The bake sale alone is worth coming, but then add the vendors and the lunch served, and oh my....a little bit of heaven!

 The original painting

 Hmmm...I took this picture to show you the details BUT
I kind of like this view better....
Maybe I need to paint this version too!

I know we haven't even had Halloween yet, but for those planning Christmas, we do it all year long!

Thanks for reading...

Tuesday, October 20, 2015


I like to cook, especially desserts, and last week I had a fun afternoon making this cake for a special group of friends that were coming to dinner...

 It is a Pumpkin Crunch Cake.  I would strongly encourage you to look at the original recipe HERE as the chef that developed this recipe deserves all of the credit.  It is also on my "Cake" Pinterest board.

This is a 4-layer cake with a crunch layer baked onto each layer and then frosted with a wonderful cream cheese frosting.  Here is a picture of the crunch layer before frosting is added...

The crunch layer is a wonderful concoction of pecans, crushed vanilla wafers, brown sugar and butter.  The recipe makes more than enough of this layer and you might have enough left over for some delicious cupcakes too.  Here is the final cake...

And, of course, what kind of hostess would I be if I didn't offer you a slice...

The frosting recipe yields a big bowl of frosting, but I did add a generous layer of it between the cake layers.

Here's the recipe (it's a long one, but ohhhh so worth it)...


Crunch Topping
3 cups pecans, finely chopped
3 cups vanilla wafers (small box)
3 cups brown sugar
8 oz butter

Pumpkin Cake
1¼ cup sugar
6 oz softened butter
1 16 oz can solid pack pumpkin
2½ cups flour
½ cup Greek yogurt
1 tablespoon pure vanilla
1 tablespoon pumpkin pie spice
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon (2.5) Salt
4 large eggs

Cream Cheese Frosting
24 oz cream cheese
8 oz softened butter
2 cups confectioners sugar
1 tablespoon pure vanilla

Crunch Topping Directions
  • Melt butter
  • In a food processor, pulse cookies to a fine crumb
  • Then pulse walnuts to a fine chop
  • Add brown sugar and mix well
  • Add melted butter and blend together
  • Divide mixture into 4 coated cake pans (One very full cup per pan) pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture that will be baked to use on the sides of the cake.
  • Set pans aside and begin cake
  • Preheat oven to 350 degrees

Pumpkin Cake Directions
  • In a mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently
  • Add pumpkin and the rest of the ingredients, except the eggs. Mix just until blended.
  • Add in the eggs, one at a time just until blended.
  • Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
  • Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
  • Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.
  • Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
  • Break up the extra crunch mix to very small bits to use to decorate the cake with.
  • Whip the cream cheese and butter till very smooth and creamy
  • Slowly add in the confectioners sugar while mixer is on low setting
  • Add in vanilla and mix well. Set aside till needed.

  • After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
  • When you have assembled all the layers with a generous amount of frosting between them, start to spread the remaining frosting on the sides and top.
  • When finished frosting, coat sides and top with the extra crunch mixture.

Chill the cake for a couple of hours before serving.  Serve small slices, as it is a rich cake.  Enjoy.

Thanks for reading even though I am posting more irregularly than ever before!  Leave a comment if you make the cake, as I'd love to hear from you.  Til next time...