December 1, 2015


It's beginning to look alot like

Miss M is a step ahead....
she began her decorating
with these little precious woodland creatures!
Do I love them?
Of course......

Winter has shown her cold colors here in Texas!

It has been gray, cold and rainy for about four days now. 
I like that....
it's better weather for decorating, don't you agree?

I love seeing the Christmas mug collections from everyone!
I have two of these little darlings and just discovered
a little pitcher to match...just may have to pick that one up!
Time to put away the harvest candles 
exchange them with pine and fresh balsam!

Oh yes...
here's the new Santa!
I fell in love with him while shopping with Miss M and Jenn!

I think we are all loving that touch of tartan plaid!

The little kitchen tree is up and decorated....
that's about it for today!
It's progress....

Now, how about a holiday movie!

I think nothing of featuring this simple casserole at the fanciest of dinners!
I just love this dish!
In many ways, this is the quintessential Southern casserole.
Oh how often I have had this served alongside
congealed salads, hot rolls and ice tea!

2 cups cooked chicken 
3 hard boiled eggs, peeled and chopped
1 small onion, finely chopped
2 celery ribs, finely chopped
1/2 cup toasted sliced almonds
1/2 cup mayonnaise
1 T. lemon juice
Salt and pepper to taste
1 can cream of chicken soup
2 cups crushed soda crackers
2 T. melted butter

Preheat oven to 350 degrees. F.
In a mixing bowl, combine the chicken, eggs. onion, celery and almonds..toss well.
Add the mayonnaise, lemon juice, salt, pepper, and soup and mix thoroughly.
Transfer into a greased baking dish. Top with crushed crackers, drizzle with melted butter.
Bake for 30-35 minutes. 

November 30, 2015


The last time I looked at the's the last day of November, 2015.
Why oh why.....are the Christmas lights up in some houses?
We are finishing up the leftovers...with....
The Thanksgiving sandwiches.....

Poor Robbie.....
the remaining remnants of our Thanksgiving dinner....
but....still so thankful he flew home for a day!

The last of Miss M's pumpkin pie...
she never even had a bite....
it was SO GOOD!

At least it's all been located into one room for packing away 
until next year.....

Mae Mae....
it's back to you and me....

Charlie Brown Christmas comes on tonight...
now the season can begin!
Feeling very blessed for a lovely November,
a very Happy Thanksgiving...
thankful for health and family...
missing Mother and Daddy....

November 29, 2015


“The greatest ethical test that we’re ever going to face is the treatment of those who are at our mercy.”
~Lyn White

I made The Maine House their safe haven.
This is one of God's most beautiful creations...
Love and Compassion is where I choose to live.

November 28, 2015


Day One....

The Duke landed at Love Field at 7:30 PM
along with 
The Divine Miss M and Jay.

Day Two.....

Pictures in the Greenbelt

Running through the falling leaves

The cousins

Dating advice from Papa and Maine Grandma

The cocktail hour 

Day Three.....

Baking Day

The Pumpkin Pie

The Apple Pie

The Orange Cranberry Bread

Out to dinner...thank goodness

Thanksgiving Day

 The appetizers


The host and hostess

The Atlanta Family

Greg and his bride Jenn

Nick and his bride Catherine

Southern Cornbread Dressing

Two fried turkeys

Hot Apple Spiced Cider

Miss Abbie and Catherine

A rainy Thanksgiving Day
the Turkey Masters

The Gathering

The grandchildren's table

Day Five

The youngest landed at 7:30 PM at Love Field
Home for Thanksgiving Leftovers!

November 23, 2015


None of the men in our family (including The Darling) ever cared much for any salad except the tossed greens always served with steak, but I truthfully believe that Southern ladies could eat a salad for lunch everyday of their lives. Why precious, we love serving salad with hot rolls, a relish tray with homemade pickles and iced tea! 

2 cups romaine lettuce, torn
2 cups mixed greens
2 cups cooked chicken
1/4 cup roasted pecans
1/4 cup dried cranberries
1/8 cup crumbled blue cheese
1/2 chopped green apple
1/2 chopped gala apple

The Dressing
2 tablespoons honey
2 tablespoons pomegranate juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste

 For the dressing mix all the ingredients together in a jar and shake well, set aside. 
Take a large serving and lay out the romaine, then top with mixed greens.
Next, place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about 1/4 to 1/3 of the dressing. Refrigerate remaining dressing.

November 22, 2015


The minute I can get my hands on zucchini, 
I start making this light and luscious cake. 
For years it was an often-ordered dessert at my sister's deli. 
~Peggy Linton, Cobourg, Ontario.
Taste of Home 

It's November.....

Thanksgiving will soon be upon us and it's time to dig in to delicious recipes
for our holiday gatherings. This is an elegant cake to serve at your holiday table
with a warm custard sauce! It's the season to behold the best of the best and to.....

Give Thanks

1-3/4 cups sugar
1/2 cup canola oil
1/4 cup butter, softened
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
1/2 cup sliced almonds

1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
3 cups whole milk
3 egg yolks
3 tablespoons butter
1/4 teaspoon almond extract

Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.

For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce. 

A rainy day and a sleepy puppy!