Company Is Coming!!!

If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart. Cesar Chaviz

Hello, sweet friends….

Recently our friends mentioned they would be driving down to the coast from Eugene…

and wondered if they could stop by for a visit…

Needless to say we were excited since we haven’t had company for over a year…

With that being said…

I thought this would be a perfect opportunity to brush up on my hosting skills…

by serving lunch upon their arrival…

Here is a favorite recipe that I’ve used for years whenever I hosted a tea gathering in California…it’s a sure winner for any occasion!

What’s Cooking…


(recipe from Martin Oaks Bed & BreakfastDundas, Minnesota)

“9” unbaked pie shell

10-oz package frozen chopped spinach

1 medium minced onion

5 separated eggs

1 cup milk or half-and-half cream

8-oz package cream cheese at room temperature

3/4 cup bread crumbs

1 cup grated Parmesan cheese

1/4 cup butter

1 large can mushroom pieces and stems

1 teaspoon tarragon leaves

Salt and pepper to taste

Preheat oven to 400 degrees. Have unbaked pie shell ready before beginning to prepare quiche batter. Cook spinach according to package directions; drain well. Saute onion in butter until translucent.

Beat egg yolks until light. Add milk, cream cheese, bread crumbs, and Parmesan cheese, and beat well.

Add cooked spinach, onion, mushrooms, tarragon leaves, salt, and pepper. Wash beaters, then beat egg whites until firm.

Fold egg whites into above mixture and pour into pie shell.

Bake until top is brown (about 15-20 minutes). Reduce heat to 350 degrees and bake until a knife blade inserted in center comes out clean (about 45 minutes – 1 hour)

 Serves 6-8

Posted in Coastal Living, What’s Cooking? | 5 Comments

A Room Of One’s Own…

Do what you can, with what you have, where you are at
Theodore Roosevelt

Hello, sweet friend…

No doubt the biggest difference between an
old house and the newer ones…

is the change where the kitchen is the center of the house and almost all daytime space revolves around the kitchen.. I am one of those who actually enjoys working in the kitchen alone… (I see it as somewhat of my sanctuary)

This time of quarantine has taught me…

now more than ever the importance of having a room to escape to…

the proverbial room of one’s own…(We all need physical space to stay balanced)

That being said I recently defined separate living areas between two rooms (living room and dining alcove) simply by sewing curtains for the French doors…

The results make a happier statement within our home and somehow enhance moments of the day by creating a space in which we can enjoy & celebrate specific activities…

Posted in A Quarantined Life, Coastal Living | 10 Comments

Home…All Set For Easter & Coconut cupcakes

Welcome is what reflects God’s spirit of love, joy and happiness.
-Emilie Barnes

Hello, sweet friends…

Happy Easter!!!

Home has never been so important…

Ours has become a special way for me to experience contentment and express creativity.

I feel fortunate that my husband supports…


and most importantly…

appreciates my ongoing efforts in creating a home for us.

That being said this past week I had so much delight creating an Easter tablescape…

sewing a small table cover and napkins which matched the dining alcove curtains…

I think it all came together quite beautifully…

What’s Cooking?

This year instead of my usual bunny cake I thought it would be fun to bring it up a notch…and so I chose to bake Ina Garten’s delight. Oh my goodness!!! What made this dessert great was Joe loves coconut and I love cupcakes…perfect pairing!



3/4 pound unsalted butter at room temperature

2 cups sugar

5 extra-large eggs at room temperature

1-1/2 teaspoons pure vanilla extract

1-1/2 teaspoons pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

Cream Cheese Icing (see recipe)

Preheat the oven to 325 degrees.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing (For 18 to 20 Large Cupcakes)

1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1-1/2 pounds confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Posted in A Quarantined Life, Coastal Living, Our Cottage, What’s Cooking? | 4 Comments

My Spring Cleaning Break…❤️

Spring is nature’s way of saying ‘let’s party.’

-Robin Williams

Hello, sweet friend…

This week I attempted a bit of spring cleaning…

However I kept getting distracted…

(Oddly only while cleaning) inevitably something would pop up…

and before I knew it…

I’d find myself questioning my priorities…

I decided that the distractions had to be a sign from the universe…

and we all know that when she speaks…

you must listen…


Sausage Egg & Cheese Breakfast Puffs – only 4 ingredients! Super easy to make and tastes great! Puff pastry, eggs, sausage, and cheese. You can assemble ahead of time and freeze for a quick meal later…perfect for when you need a break!



1 (17.3-oz) package puff pastry, thawed

7 large eggs

18 uncooked breakfast sausage links (I substitute veggie sausage)

1 cup shredded cheddar cheese

1 egg, beaten

1 Tbsp water

Preheat oven to 400ºF degrees. Line baking sheets with parchment paper.

In a skillet, scramble the 7 eggs. Set aside.

Unfold both pastry sheets. Cut each sheet into 9 squares. You will have a total of 18 squares.

Place scrambled eggs diagonal down center of the pastry square. Place one sausage link on top of each pastry square. Top with cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on the prepared baking sheet.

Combine 1 egg and water. Brush each pastry with egg wash. Sprinkle with parsley.

Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.

And…now join me for a spring cleaning break!

Posted in 2020, A Quarantined Life, Our Cottage, What’s Cooking? | 1 Comment

Spring…Decor…and a “Sinful” Delight🥰

“When we do the best we can, we never know what miracle is wrought in our life, or in the life of another.”

-Helen Keller

Hello, sweet friend…

Happy Spring!!!

This past week the sun was shining…

daffodils were blooming…

and I gathered up my spring decor…

to do the jig a bit of decorating magic…

turning shamrocks…

into small rabbits…

with bright colored garland….

just a few changes…

makes all the difference…

to celebrate

the arrival of Spring…

bringing lightjoy…and hope into our home…


For years I’ve attended a women’s retreat at Sacred Heart Retreat House located in Alhambra, California. Due to the Pandemic I was not able to attend this past year…however, recently they hosted a Zoom baking class where the Carmelite nun’s taught how to prepare a decadent delight…and today I share it with you!


Below is the actual message & recipe from the retreat houseEnjoy!

“ May God bless you and we look forward to spending time with you soon!” The Carmelite Sisters at Sacred Heart Retreat House

Carmelite Delight (Yields 6-10 servings…depending on how many you eat �)
• Small box of Saltine Crackers (enough to cover your cookie tray)
• 2 cups Semi-Sweet Chocolate Chips
• 1 cup Brown Sugar
• 1 cup Salted Butter
• Crushed pecans/walnuts (optional)
• 1 cookie tray (approximately as 17” x 12”)
• Aluminum foil
• Cooking spray
• 1 medium saucepan
• Rubber/silicone spatula, mixing spoon, metal spatula

Preheat oven to 400 degrees F. (375 for convectional oven)

Line the cookie tray with aluminum foil and spray with cooking spray.

Arrange saltines with the salted side up on the cookie tray so it looks like one sheet
(no spaces between each cracker).

In a saucepan, place the butter in and allow it to melt a little. Add the brown sugar
and bring it to a boil. Cook for about 3 minutes or until the butter and sugar are
completely blended. Stir CONSTANTLY!

Carefully pour the butter and brown sugar mixture over the saltine crackers and
spread evenly over each cracker with the rubber spatula.

Bake for 5-7 minutes until you see it bubble.

Carefully remove the tray from the oven and evenly sprinkle the chocolate chips.
Wait a few minutes and watch until the chocolate chips look like they have softened
and melted a bit.

Use a metal spatula to spread the chocolate evenly across the crackers. If desired,
sprinkle the top with the chopped nuts.

Set aside to cool in the pan in a cool place or in the refrigerator.

In a couple of hours, break it into pieces and voila! Carmelite Delight! Bon Appetit!

Posted in My Style, Our Cottage, What’s Cooking? | 2 Comments