BUTTERFLY BUTTON ELEMENT
Things are both heating up and cooling down at Miles school, with graduation just around the corner. I tutored there last night and was exposed to two grads (hey, its a little center, ok?) and they were pretty excited about it all. One of them, Linda, is a grandmother and she is as nervous as a little bee! It was sweet to listen to an essay she had written for her english course and to encourage her about her provincial exams, coming soon. I can't wait to see her up there on the stage! The feeling is still fresh for me, as I returned to school and graduated a mere 5 years ago! Our daughter graduated from her highschool the very next day - it was such an amazing feeling!
Mum with her Birthday Book!
Mum recieved her birthday book yesterday, in England, and Alicia says there was much 'blubbing' (crying) going on...gosh, I hope the book gets all tear stained! :) I felt like family!
Gina's Lavender Scones
Yesterday was a day for goodies, for me. In preperation for my weekly lunch visit with my friend Alison, a highlight for me, I baked some of Gina's Lavender Scones. They were simply delish! You may visit her blog to find the recipe HERE. I tried to feed one to Miles, but he's not a Lavender type guy, and thought I was trying to poisin him. sigh...
Alison's Homemade Rhubarb Custard Pie
Alison, on the other hand, brought me a sumptuous treat - her homemade Rhubarb Custard Pie - simply mmmm.... heavenly! Miles did not eat this either, not even to be polite. He said for her not to be offended, that even if I baked it and dressed up to the 'nines' and begged him, he would not let one bit of Rhubarb Pie ever pass his lips... She has generously provided her recipe for you:
Alison's Rhubarb Custard Pie
Beat slightly 3 eggs
2 2/3 Tbsp of milk
Mix together and stir in 2 cups sugar
4 Tbsp flour
3/4 tsp of nutmeg
mix in 3-4 cups of cut-up rhubarb
pour into unbaked pie crust
dot filling with 1 Tbsp of butter
cover with a lettuce pastry top.
Temp 400 turn down to 350
Bake for 50-60 min, or until set.
BARB'S TIP # 36
For pastry and scones your recipes require you to cut butter or shortening into your flour. To make this easy and uniform, ensure your butter or shortening is well chilled and then use your cheese grater, on the larger side, to grate the amount in, stirring gently into the dry ingredients.