Ann seems to be reacting to a tall story - possibly one that Dwight toldl????
Love this picture - it's so wonderful to still be able to laugh - even if it's at ourselves!
Louise looking very thoughtful and states'woman' like. After all, this meeting was at her house.
Another good round laugh. We've read that a good laugh every day is good medicine. If so, the four of us will feel well after this get-together for a long time. Louise's house did prove to be a sort of central place for us.
A rose by Louise's front door I cheerfully went to the Utah Guild Quilt Show with my sisters in Layton, which was a better proposition from Ann than a 4 sq. ft. garden, for which Liz was the only one who "bit", but I did draw the line when the words "fabric store" were uttered. Quilts were amazing. Most of them are on Facebook, so you need to go there to see them. If you're not on Facebook, let Ann, Louise, Judy, or me know, and you will be invited to be a "friend." Sorry I did not get photos of Liz's quilts. Just far, far, far easier to post 58 photos on Facebook than piddle around all day waiting for Blogspot photos to dither and then finally post. P.S. Judy announced several months ago she was consolidating the labels for Penrose Mornings so we would not have 2,000 of them?
Don't have time for a photo - so much to do, so little time to do it. Have you tried freezing tomatoes? I really don't want to get out the pressure cooker so am trying this recipe. If you have already tried something like this, were you pleased with the results?
Teresa's Freezer Tomato Sauce
16 medium to large ripe, but firm, heirloom (or whatever) tomatoes
1/2 cup torn fresh basil leaves
6 to 8 garlic cloves, thickly sliced
2 tablespoons white balsamic or red wine vinegar
1 teaspoon sea salt
Coarsely ground black pepper
1. Preheat oven to 375degrees F. Cover baking sheet with parchment paper
2. Cut an X in the bottom of each tomato and place on parchment with X side up.
3. Roast tomatoes 20 - 30 minutes, until skin begins to pull away at the X. Remove pan from oven and let tomatoes cool.
4. When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
5. Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
6. Label clean glass jars, freezer boxes or bags. Fill containers two-thirds full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
(Recipe by Teresa Blackburn, Relish Food Stylist)
Per (1-cup) serving: 45 calories, 0.5g fat, 0mg chol., 2g prot., 10g carbs., 3g fiber, 170 mg sodium.
Was this chair once red? Mother must have liked blue, because she painted this chair and it's larger companion blue - and who has the larger chair? Note the little rubber feet, placed there to save the hardwood floor at Penrose. Lots of children have enjoyed this chair - Who sat in this chair to read? It is a real treasure, but I don't know the complete history of it. I hope for some help in the matter.
Unfortunately, these are all the photos I had a chance to take at Gail's son's wedding. Gorgeous yard, beautiful bride, handsome groom, Sorensens all looked great. Mark cornered us so didn't have much of a chance to visit with the others.