For Nana

Nana has been on my mind all day today. I have so much to write about during our week out East. Not a day goes by that I don't think of Nana & the many things she taught me , how often she inspired me, given me a much needed kick in the ass, voiced her opinion, listened, her hugs & robust laugh. But the biggest thing is...SHE LOVED...and boy oh boy, do I ever miss her! I found myself wanting to call her today after spinning yarn for the very 1st time...but knew she wouldn't answer. Ken's cousin sang this song at the funeral. It couldn't be more perfect. I love you Nana!!

http://www.youtube.com/watch?v=t9_2yzEHeqk

Goodbye Nana

On Saturday June 13th Nana went to be with Grandpa.....

I will treasure, love & miss her forever. She really was one of the most amazing, funny, outspoken, couragous, kick ass women I have ever had the pleasure of having in my life.

I have a hunch that when Nana passed Grandpa was waiting for his beautiful bride. On the 20th of June is their Anniversary & I have no doubt that they will be dancing in Heaven.

Rhubarb Crisp

I was in a funk on the 28th. It had rained buckets & our roof leaked into the kitchen which in turn sent 2 beloved items to electronic heaven...my cell phone & our new camera....=( So I was not a happy camper so to speak. What to do in times like that??? Go to the garden & harvest rhubarb & make this. Before you know it you'll be in happy land enjoying this scrumptious treat...believe me, I know these things & you really outta make this if you have some rhubarb on your hands.

Rhubarb Crisp


1 cup light brown sugar
1 cup flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp cinnamon

4 cups sliced rhubarb

1 cup granulated sugar
2 tbsp corn starch
1 cup water
1tsp vanilla

Preheat oven to 350 degrees. Grease 8x8 pan

Mix light brown sugar, flour, oats, melted butter & cinnamon in a bowl. Press half of crust mixture into the bottom of the pan.

Pour rhubarb on top of crust

In a saucepan combine granulated sugar, corn starch, water & vanilla. Cook over medium heat until liquid is clear. Pour hot clear liquid over rhubarb. Top with remaining crust mixture.

Bake at 350 degrees for 45 to 55 minutes

Note: My cell phone has since come back to life but the camera is still not up to par....oh and don't forget to top this desert with ice cream....your tummy will thank you oodles!!!!

Homemade frozen pudding pops

Who doesn't love frozen treats on a warm sunny day? Actually who doesn't like frozen treat ANY day? When I ran across a recipe for these homemade pudding pops I knew I had to give it a whirl & it turned out yummalicious!!

Ok, the 1st couple pics are of the process of making the pops...and proof that it's not a boxed pudding mix. Now I would have never even thought pudding could be made any other way & am still quite fond of my boxed pudding.


Mixing the dry ingredients

scalding the milk & mixing the wet with the dry

and waaaalaaaaa! We've got tasty pudding pops ready to put in the freezer to enjoy just as soon as the freezer freezes them....and I can honestly tell you, it couldn't happen soon enough. To get the lil buggers out just dip the mold in hot water & they pop right out. Enjoy...and try not to eat too many...if you can. Here's the recipe:

Homemade pudding pops

¾ cup sugar
1/3 cup cornstarch
½ tsp salt
¼ cup cocoa powder
2 eggs, separated
½ cup cold milk
3 ½ cup milk, scalded
1 tsp vanilla
1 tbsp butter

Combine sugar, cornstarch, salt, cocoa powder. Stir in beaten egg yolks & the cold milk.

Beat chocolate mixture into the hot scalded milk. Heat until mixture thickens on medium heat.
Add vanilla & butter. Fold in beaten egg whites.

Pour mixture into molds or even paper cups with a popsicle stick inserted. Freeze and enjoy.

The pudding also tastes yummalicious warm. I know this kind of stuff…cuz I tried it & you should too!!! =)

Note: for vanilla pudding omit the cocoa powder.