Change

Have you ever heard the expression, “the only thing constant is change?”  Who knows this better than women?  Do you ever feel like your life is constantly changing?  About the time we get comfortable in a certain role or place in our lives, something happens to change it.  Some of these changes are wonderful, some are less than desirable.  We are constantly adjusting and adapting to change. 

There have been some big changes in my life lately.  A neighbor with whom I met fairly regularly for tea died very unexpectedly.  She was a bit older than me, a very classy lady, and someone that I always felt like was “in my corner.”  In fact, she was a regular reader and big supporter of this blog.  While we were not real close, we were good friends and neighbors for many years, and I find myself missing her tremendously.  As a result of her death, her husband sold their home and has moved.  The house sits empty, and I feel empty when I walk by.  “Who will move in next?” I wonder.  Will we get along?  Will there be the same neighborliness that I have enjoy over the past 15 years? 

In the last several years since my girls have left home and I have left the work force, I find myself wondering where my place is and how to best use my time.  Oh, I never really run out of things to do, but the tension between being busy with non essentials and being busy making a difference and being a person of influence constantly challenges me.  Can any one relate?

And does anyone else out there struggle with how to parent adult kids?  Especially those of you who have daughters?  It seemed so much simpler when they were younger.  I have four very  strong, very independent, very wonderful grown daughters, but I am continually trying to figure out what to say or not to say, what to do or not do, how to be in their life but not be in their life—know what I mean?

Who among us does not struggle  from time to time with the fact that our life looks differently than we thought it would?  If you are like me, in your mind, A + B would equal C.  When it doesn't, we are often thrown for a loop.   This is where I have had to learn to relinquish my idea of how I thought it would be to my God who has a very different but much better plan for my life.  I am learning to trust that His ideas for me are far superior in the end, though sometimes the process of getting there is painful.

The first part of this year brought a very significant and wonderful change to my life, and I will never be the same for it!  My second daughter, Erin, gave birth to twin baby girls, making me a grandma for the first time.  People kept telling me how great it was to be a grandma.  No Kidding!!!!  As little as they are, they have completely gotten under my skin, and I am so in love all over again.  What is it about these little ones that becomes so all consuming?  I find myself carrying their pictures with me everywhere and bringing them into every conversation.  Will somebody please tell me this is normal?  I am loving this new role in my life.  I am so blessed to have become the grandma to two babies at once.

Because Erin got sick with a condition called H.E.L.L.P.S. Syndrome, the babies were delivered 7 weeks early by emergency C section.  They were in the NICU for almost a month, being born at 3 and 4 pounds, but have done remarkably well over the past couple of months, and are now at 7 and 9 pounds.   Madisyn Blair and Kathryn Naomi have turned my world upside down!  And since no proper grandma would turn down this opportunity to show them off with pictures—here they are!

As I bring this entry to a close, I would encourage you today to embrace the changes in your life.  Change brings new perspective to us.  It causes us to look at things differently.  It grows us, shapes us and makes better people out of us.  Know that you are not alone in your times of change.  God is there with you ready to walk you through it.  Turn to Him, trust Him, and  thank Him.  You can count on the fact that while change is all around us, His love for us never changes.  It is unfailing, unending, and unfathomable.

Please feel free to share the changes with which you are currently dealing.   

RomaLee

Cherry Berry on a Cloud

Every Easter our traditional family dessert is Cherry Berry on a Cloud. It is soooo yummy! Here is the recipe in case you want to try it for your family! 
 Enjoy, and Happy Easter!

Cherry Berry on a Cloud

INGREDIENTS

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• FILLING:
• 2 (3 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 cups miniature marshmallows
• TOPPING:
• 1 (21 ounce) can cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice

DIRECTIONS

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.

 Gradually add sugar, a little at a time, beating on high until stiff peaks form (do not underbeat). 

Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. 

Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Enjoy every delicious bite!  Heavenly!

Panoramic Easter Eggs

PANORAMIC SUGAR EASTER EGGS

This activity takes time and patience, but it is a great memory maker with your kids and grandkids.  The really good thing is that you can wrap them in tissue paper after Easter and store them in a small box.  They will literally keep for years!  In fact I made these with my girls when they were very small, and just took them out the other day to enjoy once again during the Easter Season!

1.  Assemble Supplies:

To make a sugar egg, you will need:

* A large "panoramic egg" candy mold (top left)  (I used a L'eggs Nylon container.

*Egg base candy mold (top right, optional but recommended)

*Pastry bags and tips for decorating the egg (bottom)

*1 egg white

*Optional food coloring

*3-5 Cups granulated sugar

*1/2 cup powdered sugar

*Royal Icing

*Royal icing flowers or other candy decorations

*Optional toys or pictures to display inside the egg

                                                  * Coconut tinted green or Easter grass to put inside in the eggs

2.  Make Sugar Mixture: 
 

1.  Whisk the egg white until it is frothy.  If you would like to color your egg, add the food coloring to the egg white and mix well.  It is much easier to evenly distribute the color when it is first added to liquid.  Note that you will be adding a lot of sugar to the egg white, so it's a good idea to dye the white a darker color than your desired final product.

2.  In a large bowl, whisk together the granulated and powdered sugars so they are evenly mixed.

3.  Pour the egg white into the sugars and begin stirring.  At first it will seem like there's not enough liquid, but keep stirring!  Gradually the sugar will become more moist.

4.  Eventually the sugar will have the consistency of damp sand.  You want the sugar to clump together if you squeeze it in your hand, but avoid adding additional liquid and making it too wet-that will just increase the drying time.

3.  Fill the Egg Molds

Once your sugar mixture is ready, start filling your egg mold.  Scoop the sugar into the hollows of the mold and pat firmly down, packing it in.  You want the egg to be smooth, so press down on the sugar to prevent any small gaps or cracks from forming.  If you have excess sugar and want to make more eggs, keep it in a bowl and place a damp paper towel directly over the sugar to prevent it from drying out.  If you are using an egg base mold, fill it at this time.

4.  Even Out the Top of the Edges

Use a bench scraper, metal spatula or the top of a large knife to carefully scrape across the top of the mold, removing any excess sugar.  Your eggs should have a smooth, even top that is the same level as the mold when you are finished.  Do the same for your egg base, if you are using one.

5.  Turn Eggs Out of the Molds

Place a stiff piece of cardboard directly on the top of the mold.  Bracing one hand on the cardboard and the other underneath the mold, quickly flip it upside-down so that the egg halves are now resting on the cardboard.  Quickly remove the mold.  You now have two beautiful sugar egg halves.  Do the same with another piece of cardboard and your egg base, if you are using one.

At this point, the egg halves need to dry out a little before you can use them.  You can let them sit at room temperature for about an hour, or you can put them in a very low oven.  I recommend setting your oven to 200 degrees and leaving them in for about 25 minutes.

6.  Hollow Out the Eggs

Once the eggs have started to set, they need to be hollowed out. It is important to do this when the outside is set enough to hold up, but the insides are still soft.  Once the egg has fully set, it cannot be reshaped!

1.  Pick up the egg half without the flat panoramic panel.  Hold it in the palm of one hand and use a spoon to scrape out the moist sugar.  If you are saving your sugar to make another egg, you can add this sugar to the bowl and re-use it~just make sure to cover the bowl with a moist paper towel whenever you're not using it.

2.  Continue to scrape the interior of the egg until you have a sugar shell that is about 1/2 inch thick.  You want it to be as thin as possible, while still being sturdy enough to hold together.

3.  Scrape out the interior of the other egg half.  Assuming you have a "panoramic" egg mold, you will have a flat panel on the front that should be removed entirely.  Use a small, sharp knife (a paring knife works well) and carefully poke a hole through the front.  Be careful not to apply too much pressure and cause the egg to collapse or be structurally unsound in any way.

4.  Continue to gently whittle away to front of the egg until you have removed all of the sugar from the flat portion.  You will be left with one egg half that is completely round, and one egg half that has a "window" cut into the side.

Noet that if you do not have a panoramic egg mold you can still creaste this effect by freehendedly carving a window into one of your halves~I recommend drawing a circle onto the egg to guide your knife.

At this point the eggs need to dry out further before they can be completed.  You can leave them for another 2-3 hours at room temperature, or place them back in the 200 degree oven for about 45 minutes.  Place them on their backs this time to let the inside portion dry.

7.  Decorate the Inside of the Eggs

Royal Icing

Ingredients:

3 egg whites

4 cups powdered sugar

1/2 tsp cream of tartar

food coloring (optional)

1.  Make sure the egg whites are at room temperature before beginning.

2.   In the clean, dry bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar.  Using the whisk attachment beat all together on low speed until combined.  You can use a hand mixer if you desire, but it may take longer for the icing to reach the right consistency.

3.  Stop the mixer and scrape down the sides of the bowl.  Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white.  This should take about 7-10 minutes.

4.  Check the texture to enure that it is suitable for your needs.  If you require a stiffer icing, add a little more powdered sugar at this point.

5.  If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed.  If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.

6.  Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made.  To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl.  It is very important to keep the icing covered!  Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip.

7.  Depending on the temperature, humidity, and amount of icing used, royal icing should harden within 15-60 minutes of application.  Do not refrigerate products hardened with royal icing, as the icing can become soft and sticky.

One of the appeals of panoramic eggs is the beautiful miniature scenes contained within the egg. To   make the inside scene:

1.  Pipe a small amount of royal icing into the bottom portion of the intact egg half.  This is to anchor everything else you add.

2.  Add a layer of green-tinted coconut or Easter grass, if desired, and press gently to adhere it to the frosting.

3.  Begin to add toys, pictures, smal candies, or sugar decorations.  It is easiest to add a dab of royal icing to the back or bottom of your decorations to help them stick.

4.  Continue to add decorations until your egg is complete.

8.  Glue Egg Halves Together:

 Now it is time to glue the two halves of the egg together:

1.  Pipe a thin line of royal icing around the lip of the bottom half of the egg.

2.  Press the top half down onto the bottom, making sure that they line up evenly.  Run your finger around the seam where the egges meet to remove any excess frosting.  You want to do this right away so that it will not begin to harden into unsightly shapes.  Allow the egg to sit for about 30 minutes, until the frosting has hardened enough to move the egg without damaging it. 

9.  Decorate the Outside of the Egg:

Time to put the finishing touches on your egg!

1.  Pipe a decorative border around the seams where the two egg halves were joined together.  I also like to pipe a border around the opening of the window, to better frame the scene inside and to hide any uneven edges.  I usually do not pipe a boarder on the bery bottom of the egg, as this is where it will rest in the egg holder.  If you are not using an egg holder or have alternate display plans for your egg, decorate the entire thing.

2.  If you have frosting flowers or other decorations, now is the time to put them on the outside.  Use a small dab of royal frosting to secure them to the egg.  Add leaves, stems or any other decorative touches you desire.

10.  The Finishing Touches

1.  If you are using an egg base, pipe some royal icing into the base to secure the egg.

2.  Place the egg in the base and prop it against a wall or other straight object to balance it until the icing is firm enough to hold it.

3.  Once the outer icing is set, your egg is complete!  Display your sugar egg during the Easter season.  To save it wrap it carefully in paper or plastic and store it in a box in a safe place.  Do not refrigerate the egg and do not attempt to eat it.  Stored properly, your egg can be saved  and enjoyed for many years!

Gluten Free & Green Smoothies

Wow!  Is it already half way through January?  I know we have not been as consistent with our blog posts the past couple of months, but we all know how busy the holidays can be and our lives are super busy just like yours! 

On top of that, my dear sister RomaLee found out that she is going to be a grandmother for the first time! Now this family has always been know for greatness.  Not only is she going to be a grandma, but a grandmother of TWIN GIRLS!  We are all super excited to say the least.  I'm sure you will be hearing all about it from her in the days ahead.

I personally have been having some health challenges for a while, so I have been put on restriction.  That is always a fun way to start out the new year!  I could call it a resolution, but it took me a while to resolve to do it.  I have been gluten free, sugar free, dairy free and coffee free for 3 months now.  While it has been a bit challenging, it has also opened up a whole new lifestyle for me.  I am actually enjoying learning how to cook without.  Without wheat, without milk, without sugar, without butter, you get my drift.  I didn't know that you could actually do that and enjoy the taste of food!  I will be sharing many healthy recipes with you in the upcoming months.

My latest venture has been green smoothies.  I have several friends that have been making green smoothies for a while, so I thought, why not?  I'll try anything once.  Well I have found that once you get the right ingredients (too much celery definitely does not taste good) that they actually taste great and are so full of nutrients that you truly do feel great.  I am now adding one green smoothie a day to my meal plans, and actually enjoying it.   You can take any fruit of your choice and add greens (spinach, kale, mustard greens, you name it) to your food processor.  Blend them all together, with a cup full of water or 100% juice and you have yourself a green smoothie.  I had no idea how many different types of greens there were, and that they have so many great nutrients in them.  It's all a learning a growing process, but if you are brave enough to give it a try, I'm sure you will feel the difference!

We look forward to sharing many adventures with you in 2012! 

We hope you will share your adventures with us as well!

Janna