Thursday, June 15, 2006

GRADUATION IS NEARING!





BUTTERFLY BUTTON ELEMENT

download

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

Chill!

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.

4 comments:

  1. I'm so glad she liked the book! (How could she not? LOL) I've never tried a lavendar anything for food; might have to try those. And I think I have been forgetting to say thank you for your awesome tips! Several of them have come in handy, like the dish soap in the bottle with the spout. This one is excellent as well. I now come to your blog for the tips rather than the freebies! (Though I do pick up the occasional freebie now and then.) Thank you!

    ReplyDelete
  2. Thank you for the lovely butterfly button. Have to admit I'm wth Miles on the Lavendar scones but the rhubarb tart looks delish!! :)

    ReplyDelete
  3. AnonymousJune 15, 2006

    Thank you for the button and the pie recipe ... since we have rhubarb in the backyard I will try and see what the kids say. TY Valerie

    ReplyDelete
  4. thanks for the recipe

    ReplyDelete

Your comments are a blessing to me!

Follow by Email

Total Pageviews

Popular Posts