Thursday, July 5, 2012

Busy times,

Well I have been busy as usual crocheting myself away...trying to finish up this order. . This doily is the last of the two bigger ones...I only have one more Tea Bag holder left to make I got all the neck pieces done...just need to make the buttons and I will be done...Phew....
I just love it though, I enjoy crocheting so much. I love being able to share it..You know you can only have so many of your own and I seem to have a ton...and there are so many I want to try to make...
I got some peas from my sweet...first time I have done peas in a long but problem is I had planted two types and I thought I would remember and I
And I picked my first Zucchini yesterday to put into my soup. It's funny how they taste so fresh...I made this Mexican soup called Abondigas, there are many different versions of first husband was Mexican American, and he told me how his mom made it. but we used steak meat...than later I learn they made meat balls with rice inside...I made this one with some pieces of turkey meat...just cause I was lazy...
I have been trying to use Turkey instead of hamburger's better for us rite...and I left the rice out...less calories...I did make the hard boil eggs...I have to say myself I really liked it, either I was hungry or it really tasted spent the 4th at home quietly crocheting..I made a vanilla cake the day before I left Moms it was pretty good...pretty plain but I had made fruit so I thought the cake should be plain...
Here's the recipe if you want to try it out...Scratch Cake

Vanilla Bundt Cake

1 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 egg, at room temperature
2 egg whites, at room temperature
3/4 cup low-fat (1%) milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon grated lemon peel, (optional)
2 teaspoons baking powder
1/4 teaspoon salt
4-1/2 teaspoons powdered sugar

Preheat oven to 350°F. Grease and flour Bundt pan; set aside.
Beat granulated sugar, butter, egg and egg whites in large bowl with electric mixer at medium speed until well blended. Add milk and vanilla; mix well. Add flour, lemon peel (if using), baking powder and salt; beat about 2 minutes or until smooth.
Pour into prepared pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack; cool completely. Sprinkle with powdered sugar. Garnish as desired.
Nutrients per Serving
Calories 178
My picture didn't come out to was pretty yummy though...well we thought Mom and me of course.

Leaving you with the Tea Fairy...wishing you a great evening...I'm off to U.P.S. before they close to pick up my new comforter and my purple you later...with much love Janice


  1. Janice,I love that pink and white doiley,you are so clever with that hook. Yummy,must try that gorgeous cake too. xx

  2. hello janice
    beautiful doiley!!!!
    mmmh and the cake sounds very delicious.thanks for sharing the recipe.
    have a nice weekend,greetings from germany,