Sunday, August 7, 2011

The Haunted Bedroom at Littlecote House

 
My son doesn't seem to take the matter at hand with all the seriousness involved! This is the haunted bedroom at Littlecote House in England. The guy on the left did not come to a good end. It probably had something to do with the fact that he threw that newborn baby into the fire to rid himself of the obligation. The life-sized figures were a little off putting once we knew the story.

During the American residence in Littlecote, no one every noticed any ghosts or noises in this particular bedroom. I'm thinking they were welcoming the help from the Americans in order to get done with the war and back to their usual hauntings.
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Quilt Day Production . . .

 

I actually made some inroads in my backlog of quilting projects on Friday. I would have preferred starting on a new idea but did the 'brave' thing and worked on completing the ones taking up space on my fabric shelf.

My daughter mentioned there is going to be a series on PBS in the Fall about quilting's history, it's art, and it's place in the world . . . something to that effect. Sounds interesting. Perhaps, I'll find out exactly where my niche is in this craft . . . or not. I'll probably just keep on keeping on with my own ways mostly.

A chocolate cake is cooling on the counter awaiting it's peanut butter frosting. My husband had to work on a Sunday so I figured he deserved something special for the evening. The chicken is still defrosting and it's outcome, as of right now, remains a mystery to even me, the cook!
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Corn Bread for Sunday Dinner?

Whenever the meat is sparse or the soup a bit thin, corn bread saves the day and has the family thinking they are indeed fortunate and blessed! This is my favorite version. Since it doesn't take long to bake, it works for hot, summer evenings, too.

Corn Bread

2 cups all-purpose flour
2 cup yellow corn meal
1 cup granulated sugar
2 tablespoons baking powder
2 teaspoons salt
2 sticks butter (1 cup)
2 large eggs
2 cups milk

Preheat oven to 350 degrees. Grease one large baking pan or two 8x8" baking pans. Muffin tins will work fine, too!

Cream the butter in a large mixing bowl until fluffy. Add sugar and continue beating until well-incorporated. Add eggs, one at a time, beating between additions. Add flour, corn meal, baking powder and salt. Gently mix in the milk until ingredients are just blended. Pour batter into prepared baking pans and bake for 35 to 40 minutes. Bread should be golden brown. Cool before serving. This corn bread keeps well and is very good the next day for breakfast.

Real butter tastes great on corn bread. If you have the time, a couple of tablespoons of honey mashed into some softened butter is a special spread for dinner.

If you are looking for a more savory version of cornbread, you can easily add a small can of drained, mild chili peppers. For a hotter taste, try JalapeƱo! Remember to reduce the sugar in the recipe from 1 cup to only ¼ cup granulated sugar.

Quote for a Sunday

If man is man and God is God, to live without prayer is not merely an awful thing: it is an infinitely foolish thing.
-Phillips Brooks