My mother had a cookie jar just like this when I was a girl. Back in the early sixties. Wow! that just made me show my age. I was browsing ebay one day for I don't even remember, and came across this cookie jar. When I saw it I could see it on the kitchen counter full of cookie. Most probably homemade. I don't know how much mom paid for her's, but this little cutie was $100.00. Mom could probably kick herself now for getting rid of it. I have seen this Napco Japan Vintage 1958 "Cookie" cookie jar as high as $ 160.00. So cute, and oh! the memories.
Tuesday, April 19, 2011
Saturday, April 16, 2011
We are so excited about moving into the new church building! God is so good. I'm so glad that I can be apart of all he is doing at Inland Lighthouse Church. Oh! and the things that he is going to do...so exciting!!! Come and join us Easter Sunday for our Easter Services.We go to the best church in town, and we have the best Pastor. You certainly can't leave out Sis. Booker, she's wonderful.
Love my church.
Friday, April 15, 2011
This first house is our home. Someday I want to paint it mellow yellow with the same white trim.
This is how we bought the house, painted gray with the white trim. We put new windows in last year and have some other projects to get done before we can paint.
Here are some of my favorites I have found surfing the web.
I'd love to put a porch on the front as well.
Thursday, April 14, 2011
I just love this stuff, and hubby really loves it. I make the homemade goodness, (I just love the pretty pale yellow color) it's so tangy and sweet all at the same time. Very simple to make. I am giving you the recipe today. Sometimes I will tie a tag on and give it to a friend or shut-in that needs a little lift in everyday life. It always brings a smile. I have severed it here with buttermilk biscuits and devonshire cream.
You can serve this so many ways...biscuits, scones, ice cream topping, in triffles, parfaits, muffins, rolls, waffles, pancakesand furit. The list goes on and on. Let your imagination run wide. Now for the recipe... I got this recipe in the 1997 Taste of Home Country Cooking Recipe Collection magazine on page 61. Zesty Lemon Curd 3 eggs, beaten 2 cups sugar 1/2 pound butter, cut into tablespoon-size pieces 3/4 cup fresh lemon juice (this has to be fresh squeezed lemon juice) Grated peel of 1 lemon In the top of a double boiler, combine all ingredients. Cook and stir over boiling water until thickened like pudding. Remove from heat and cool. *Chill until ready to serve. Keeps well in the refrigerator up to 2 weeks. Yield: 3 cups. *My note: I pour this in the containers or jars I am going to store the lemon curd in before I chill it, because after you chill it, it thickens a little more and is difficult to get into jars. Enjoy!