Daniel in the Lion's Den

painted by: Briton Riviere

I like this very much. I would like it on my wall.

just there for the pickin'

Cranberry-raspberries picked in Chena Alaska. Made into jelly.

salmon

A friend from church took my eldest son "J" to the peninsula fishing and he brought back some gorgeous salmon.

cleaned and in the sink. So pretty!


My son J sealing them up



Finally all sealed. ( this is a photo of some of them- he got more! ) We were able to share some with a needy family. The rest went in the freezer or with us on our camping trip. They were so yummy wrapped in tinfoil over a campfire. What a blessing!

feeling the heat

Sorry if I have been remiss in posting. It's been hot! ( for Alaska ) Yesterday was 74 degrees faranheit. It's 2 pm right now and it is 72. I am hiding in the shade of the house.
The photo above is of turnagain arm, cook inlet anchorage alaska. Not too far from here. Not that we see much sunset right now...

A++ Rhubarb Cobbler

My husband harvested rhubarb. What a blessing! I modified a rhubarb cobbler recipe and it turned out wonderful. We served it warm over ice-cream.

A++ Rhubarb Cobbler

preheat oven to 400 degrees

2 cups succanet
12 cups chopped rhubarb
4 tablespoons corn starch
2 tablespoons cold water


2 cups all-purpose flour
2 tablespoons succanet
3 teaspoons baking powder
1 half-teaspoon salt

1 half- cup shortening
1 half-cup milk
2 eggs beaten

not for dough- for sprinkling over rhubarb in pan
4 tablespoons succanet
cinnamon to taste ( I use liberally)

In large saucepan mix cornstarch with cold water- then mix in 2 cups succanet and the rhubarb. Heat to simmering stirring occasionally until rhubarb is just softened. Grease 9x13 pan. Mix dry ingredients in and shortening together until small clumps. Stir in eggs and milk just until mixed Pour rhubarb in pan. Sprinkled with cinnamon and succanet. Drop teaspoons of dough onto sauce. Bake for 20 minutes or until golden brown. Enjoy.

drop those biscuits!

Buttermilk Drop Biscuits

4 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon succcanet
1 cup chilled vegetable shortening or butter- sliced up
1 cup cold buttermilk ( I use reconstituted powdered buttermilk and it works just fine)


In a large bowl, sift together flour, baking powder, baking soda, succanet and salt. Add butter and smush together until mixture resembles rice clumps.

Add one cup of buttermilk and stir until resembles cookie dough ( don't overstir) if too dry add more buttermilk.

Drop on greased cookie sheet. Bake at 425 degrees.

Bake about 15 minutes, without opening the oven door, until the biscuits are golden brown.

Serve warm with butter, honey, jam, gravy, etc. Enjoy

prayercoverings

scarves I drool over.
Here
If you are worried about slippage here is a good way to combat that:
HERE