The Edge of Light

 

I asked my MOM

 "I asked my mom if she can pick me up

because I don't like this sleepover

and she said "NO, you're 42 and that's

your husband and kids..." 

Today Is My Favorite

 

Joce's Things

 

Karen's Paintings

 

Happy Birthday in Heaven Nancy

 

It is easy to be grateful when things are going our way. But to exercise the mental discipline to be grateful in the face of setbacks, I have found, is one of the great experiences that give you that resilience and the opportunity to see your life, to see your community and the world much more broadly, and to keep going.

Hillary Clinton

The Beauty of Poetic Words

 

In English, we say: “I miss you.”

But in poetry, we say:

“I trace the shape of your absence in the spaces where your laughter used to linger,

and let the echoes of you fill the hollow hours.”

In English, we say: “I don’t know how to let go.”

But in poetry, we say:

“I carry you in my chest like a stone—

heavy, unyielding, and carved with the sharp edges of what once was.”

In English, we say: “I feel lost.”

But in poetry, we say:

“The compass of my heart spins wildly now,

its needle drawn to places it can no longer call home.”

In English, we say: “I wish it were different.”

But in poetry, we say:

“I water the garden of could-have-beens with tears,

waiting for flowers that refuse to bloom.”

In English, we say: “I hope you’re happy.”

But in poetry, we say:

“May the sun that warms your days

be as kind to you as the first kiss of dew on the dawning light upon the leaves of the laurel that we once made love under”

In English, we say: “You hurt me.”

But in poetry, we say:

“You planted thorns in my chest with hands I once trusted,

and now every breath feels like an apology I shouldn’t owe.”

In English, we say: “I wanted to stay.”

But in poetry, we say:

“I lingered at the edge of your world,

a star burning quietly, unnoticed in your vast, indifferent sky.”

In English, we say: “I’m trying to move on.”

But in poetry, we say:

“I untangle your name from my veins each morning,

only to find it woven into my dreams again at night.”

In English, we say: “I’ll be okay.”

But in poetry, we say:

“I gather the shattered pieces of myself like broken glass,

knowing someday, even scars can catch the light.”

With poetry I write paths through gardens of grace with words in ways my body dare not go as a whole.

The Real Luxuries In Life

 time

health 

a quiet mind

slow mornings

ability to travel

rest without guilt

a good night's sleep

calm and "boring" days

meaningful conversations

home-cooked meals

people you love

people who love you back. 

Fall In Love With Your Life

 Wake up early

make your bed

Enjoy the morning sun

Set intentions for your day

Speak kindly to yourself

 Enjoy your coffee

Go on a walk without your phone

Talk to your friends and family

Learn something new

Fuel yourself with whole foods

Practice gratitude

Surround yourself with people who life you up

March 1, 2025

 Heading to Dallas!

Sunset

\

       Feb. 28 2025 Long Beach California "sunrise"

 

 "May every sunrise hold more promise

 and every sunset hold more peace." Umair Siddiqui

Carnival at SMU

 

 

 

 

 

 

 The Claw

Recipes I Like by Kiley O'Donnell

 Here are some links to good recipes by Kiley O'Donnell. See her Blog for yumminess.

https://www.wellmadebykiley.com/blog

https://www.wellmadebykiley.com/blog/brown-butter-chocolate-chip-cookies#recipe

 

 https://www.wellmadebykiley.com/blog/salted-caramel-gingerbread-streusel-cheesecake

for recipe see below and details on webpage.

 Details:
Biscoff Cookie Crust:
- 46 Biscoff cookies
- 10 tbsp butter, melted
- 2 tbsp granulated sugar
Gingerbread Cheesecake:
- 4, 8oz blocks cream cheese, room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 4 eggs, room temp
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup greek yogurt, room temp
- 1/3 cup heavy cream, room temp
Streusel:
- 6 tbsp butter, softened
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- Pinch of salt

*Salted caramel recipe on my website

Instructions:
Preheat the oven to 350F. Butter a 9” springform pan by; line the bottom with a parchment paper circle. Set aside.
Crust: Pulse the Biscoff cookies in a food processor. Add in the melted butter & sugar; pulse until combined.
Press the crust mixture into the bottom & up the sides of the pan. Bake at 350F for 10-15 mins. Remove & cool to room temp.
Streusel: Mix all of the ingredients together in a medium bowl until you have thick crumbs. Place into the fridge.
Cheesecake batter: In a large bowl, beat together the cream cheese & sugars until creamy.
Add in the molasses; beat to combine.
Add in the eggs, one at a time. Then, beat in the vanilla & spices. Lastly, beat in the greek yogurt & heavy cream until fully incorporated.
Lower the oven temp to 325F.
Wrap the bottom of the cheesecake pan with 4 layers of foil.
Pour the filling into the pan, over the crust. Then sprinkle with the streusel.
Place in the center of a roasting pan & pour boiling water in until it reaches halfway up the cheesecake pan.
Bake at 325F for 90-100 mins, until the edges are set and the middle is still slightly wobbly.
Once done, open the oven door halfway & let cool in the roasting pan in the oven for 1-2 hrs.
Remove & run a knife along the edges of the cheesecake to release from the springform pan.
Cover with foil & place into the fridge for at least 4 hrs or overnight.
Release the cheesecake from the pan & drizzle with the salted caramel.
Slice and serve.
Enjoy!

God Grant Me

 "God grant me the patience 

to work with the unjust systems

I cannot change today, 

the courage to strategically

enact progress when

I know I can, and 

the wisdom to know that.

despite structural oppression,

I can still make a difference."

Amen

Recipe Almond Paste Cake

 Ingredients:

Cake: 4.5 oz. almond paste (a little more than half of 7 oz. tube)

1/2 cup sugar

8 T. unsalted butter , softened

3 eggs

1 tsp. almond extract

1/2 cup all purpose flour  or almond flour

1 tsp. baking powder

1/2 tsp. salt

 

Topping:

2/3 cup. sliced almonds

2 1/2 T. sugar

Powdered sugar for dusting

Instructions:

food processor

grate almond paste before using

Heat oven 350 degrees

Grease 8x8 pan

lined with parchment paper

can use 8" round or springform pan

Pulse almond paste and sugar 3 min.

Add in sliced butter and pulse 2 min.

Add in eggs and extract pulse 2 min til combined

Mix flour, bp and salt together and add to mixture

pulse 3 min. til combines. Scrape sides. Pour into baking pan.

combine almonds and sugar and sprinkle on top

Bake 20-25 minutes. top with powdered sugar.

 

 

 

There Was A Time

 

 

 '' There Was a Time " 2015
Oil / Canvas
( 60 x 40 ) cm
by Richard SAVOIE
Canadian Painter born 1959

Dallas Kids Weekend

 Look who got a new ride

Michael is 5 months old

 

While Sofia's at a sleep over the boys will play...

 

Then the  whole family goes to the Dallas Symphony Hall to hear Motown and Philly Tunes...

 

Girl's Day Out

 

We had a fun Girl's Day Out attending a sunday Matinee at the Long Beach Carpenter Center of Performing Arts.  Today was a wonderful production of "The Jersey Boys" following the music and story of Frankie Valli and the Four Seasons.  Afterwards a great dinner at Bai Plu a fusion Thai/Japanese restaurant.