Monday, July 13, 2020

Who Loves Robins?

So who loves robins?  
Love to have you check out my

Wednesday, July 8, 2020


The heat is on in Missouri now but I 
slipped out this morning for a little
"Tea In The Garden":

Yesterday I baked some Strawberry
Cream Tarts and I will be sharing that
recipe which I think you would love.

This morning by 10:00 am it was
already 92 degrees with 50% humidity
so I did this teatime as quickly as
I could.  This year we have little
Carolina Wrens nesting in the
birdhouse on the wall of our little
porch entry area.  It really wasn't
intended to be "used" by birds so
they were most unhappy this morning
with me scooting by with  things I brought out
the  front door nearby.

During the Corona Virus we have spent
time on many projects at home and also
in the garden.  Several long term
garden projects are done including mulching
all the flower beds front, sides and back.

So let's sit and enjoy
 these sweet little
Strawberry Tarts!

My recipe called for a quart of strawberries
but I only had a pint of them and it still
worked fine to make a 2 by 9 inch oblong tart
 and 3 small round 3 1/2" tarts too!

Here is the recipe for a Strawberry Cream Tart:
Ingredients for the Pastry:  1/2 Cup Butter,
 1/3 cup of sugar, 1/4 tsp vanilla and 1 cup flour

This pastry makes what taste like a shortbread 
cookie and is delicious!  In a small bowl, cream
the butter and sugar, vanilla and add flour. 
 Press this onto the sides and bottom of your
 tart pan with a removable bottom (2 x 9")
 Make the cream cheese filling next. 

Ingredients for the Filling:
1 8 oz cream cheese at room temperature
1/4 cup of sugar, 1 egg and 1/2 tsp vanilla

In a small bowl, mix all this and set aside while you preheat the oven to 450 degrees.  You are going to spread the filling over the pastry and bake it at
 450 degrees for 8 minutes - reduce heat to 
350 degrees and bake 8-10 more minutes.

Now cool this tart shell.

Ingredients for strawberry topping:
1 pint - 1 quart strawberries, Reserve 1 cup of strawberries sliced for final top and chop the rest putting them in a sauce pan with 1 cup of sugar,
1/4 tsp salt, 1/4 cup water and 3 Tb cornstarch
Bring all this to a boil until it thickens - cool!

When your strawberry topping is cooled it is ready to pour over the cream cheese base.  It is nice to have sliced fresh berries to fill in across the top.

This recipe is really very easy to do and once
you make it once - even easier the next time!

You may have noticed the hummingbird feeders
are no longer on the deck.  We caught one
raccoon in a cage and a friend relocated him for
 us but unfortunately we seem to have an
 abundance of them and they are not afraid
 of us.  I was refilling the hummingbird feeders
 every day which is a lot
of work.  Yes, they drank it all.

If you make the tarts - I think 
you will love them!  

I hope you find ways to enjoy each day this summer! 

Sunday, June 14, 2020


Hope you find time for
 tea during this
concerning times:

Friday, June 12, 2020


I have been having fun 
making some collages:

Right now our springtime blooms
 have ended and we are 
moving on to summertime....

When not in the garden - I am busy sewing!

Sunday, June 7, 2020


Well, it was nice to have spring for a while but
now the heat is officially on!

My stand of hollyhocks by the mail box
is getting taller every day.

I know I shall miss the backyard foxgloves which
only do well when it is cooler.  

Miss Tabitha and Jeremy Fisher
are sad to see the foxgloves go
but these daisies are sure
making them happy.

I found another Campania birdbath on a
local online auction:

I hope you are enjoying your soon to
be arriving summertime!