OCTOBER

OCTOBER

May 10, 2012

Splish! Splash!

Well.....I am finding it hard to stay focused on unpacking boxes. This is the new veranda at the Texas house! WOW! We are loving this! I feel like we are on vacation somewhere, as this is so new to Darling and me. What a magnificent destressor, to walk out the back door, sit by the pool and listen to the water bubbling in the spa and discuss our day. Then we gently slide into the pool and swim for about an hour before dinner.

Hey! The Maine House Adirondacks look rather good up there!
 
My little summer Valarie Par Hill Basket...Home at Last!


A beautiful shade of lavender

Yellow daylilies....Love, Love, Love!

We have not made our way out to tend to the garden as of yet, but perhaps this will be our goal for Saturday. If we could only stay out of the pool for any length of time....chores await you know...mowing trimming and planting...the stuff our dreams are made of!! Here are two must have weekend recipes to enjoy while your enjoying the outdoors in May!


Raspberry Lemonade

1 12-oz can frozen raspberry lemonade concentrate
3 cups water
3/4 tsp lime juice
1 12-oz can lemon lime soda
1 cup crushed ice
1 cup fresh raspberries, for garnish
18 mint leaves, for garnish


In a large punch bowl, combine raspberry lemonade concentrate, water, and lime juice. Stir in lemon lime soda and crushed ice. Garnish each glass with fresh raspberries and a mint leaf! I simply love the look of a large beverage decanter filled with a beautiful punch and fresh fruit floating inside! Simply inviting!



Peanut Butter Dream Bars

20 (about 2 cups) peanut butter sandwich cookies, finely crushed
3 Tbsp melted butter
1-1/4 cup lightly salted dry roasted peanuts, chopped
1-1/2 cup semi-sweet chocolate chips
1 cup flaked coconut
1 14-oz can sweetened condensed milk

Preheat oven to 350°F. Combine cookie crumbs and melted butter in a small bowl. Press into the bottom of a greased 13'' x 9'' baking pan. Layer peanuts, chocolate chips, and coconut over crumb mixture. Drizzle sweetened condensed milk evenly over top. Bake for about 20-25 minutes until coconut is golden brown. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen bars.






3 comments:

  1. So pretty Betsy! You will spend many happy times in this back yard just like you did in Maine. Home is where the heart is and you've put down your roots once again. Love the Valerie Parr Hill basket and that peanut butter bar recipe... you are a dangerous woman!

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  2. Love your new house! My grand daughter was looking at your pictures and she said nannie I want to live there! :)

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  3. Thank you for these kind comments. It takes time to make a house a home. but celebrating special moments move us toward that goal. Life in the country is probably the best life has to offer, so I marvel at your home Miss Kim. Yes, I better look toward more low fat recipes since it's bathing suit weather....yikes!!

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