Easter Blessings,......

Another happy Easter day wish to all, and here is another view of my very simple eggs from many years ago. Pretty amazing how royal icing will hold up! I did learn how to make both sweet peas and roses in my one cake decorating class from back then, but for some reason I only put silk or plastic flowers on these eggs.

Panorama Eggs--

Here is the view inside one of my eggs. I put in a tiny oval mirror, to look like a little pond. The creatures are plastic, I have no idea where I found them. I had so much fun making these eggs. Our next door neighbor lady when I was a kid, was very creative, and a great baker. She made these. She had this very oversized magazine (from the south) that had lovely photos of eggs, and instructions. I asked for a copy. I wish I knew of Mrs. Billie Martin was still out there somewhere, to show her how long I have hung onto these eggs!

Happy Easter!

Hope it is full of relaxation and love for all!

Here are two of the 4 sugar panorama eggs I made when I was 15 (33 years ago!). I have been carefully moving them from house to house in the same old cardboard box, all this time. I took one cake decorating class, and went a bit crazy making things! I do wish I had photos of all of the cakes I made.

SALE!!!!!!!!!!!! I just reduced the price of my snowflakes in my shop to $10 each, from $12- it's the end of winter sale! Time to shop for decorating and for gifts for next December!
Go to: SeasonsOfJoy.Etsy.com
Thanks,
and Happy Shopping!

Up close and personal- I love the macro setting on my camera! Burgundy ones are from out front, pink are outside my kitchen eating area- if i took off the screen, I could pick them!

One set of my hollyhocks, in the front yard, facing east. Seond one from the right has 2 blooms of burgundy now! More pics to come as they all open.

Nancy's Old-fashioned Chicken Noodle Soup

Makes a BIG crock-pot full!

Ingredients:

16 cups canned chicken broth

rotisserie chicken, all skinned, boned, and cut-up, OR: 4 raw, boneless, skinless chicken breasts

1/2C chopped onion

4 or more sliced carrots

3 --4 sliced celery stalks

2 Tbsp. butter

1 C or 8 oz. sliced fresh mushrooms

1 Tbsp. fresh lemon juice

8 oz. dried pasta, or 1 pkg. frozen noddles

other veggies are optional

Combine broth & veggies, and chicken. In stock pot- simmer for hours. In crock pot- turn to high until raw chicken is cooked, then take it out and cut it into chunks, return it to soup.

After veggies are tender and chicken is cooked:

Melt butter in a skillet over med-high heat. Add mushrooms and saute until they are beginning to brown (about 5 minutes). Stir in lemon juice (if you don't have this, do not worry about it).

Add mushrooms to soup, stir in uncooked noodles. Cook until noodles are done. If soup gets too thick, add another can of broth. Season to taste with salt and pepper. YUM! Can keep this simmering in crock pot on warm for a long, long, time!

Enjoy anytime- but especially on a cold, cloudy day, with a good book, or good buddy!

Happy April!

I am starting to make these gingerbread houses, and have listed one so far on my Etsy shop. These are such fun to make- and they have given me a new reason to look at homes, as I gather ideas as I am driving places and see interesting achitecture. So far these have just come from my imagination, there are not houses like these in Arizona, at least not close to my house!

I also made just a few crosses, for Easter, and for Christmas, or really they could be displayed anytime!