Holiday Food

Hello Everyone,

Those of you who know me, know that I love to cook......when I have the time.  Here is an excellent potato recipe you can add to your Holiday cooking.  The recipe is called: Crispy Parmesan and Gruyere Potato Gratin.

It tastes just as good as it looks.  A couple of weeks ago I made this dish for company.  The roast and the potatoes came out of the oven at the same time for us to enjoy.  Boy howdy did we enjoy it!

Here's the recipe that will not disappoint if you decide to make it.

Ingredients:

1-1/2 cups of heavy cream  (Remember, during the Holidays, calories don't count)

2 tsp of kosher salt

3 cloves of garlic, minced

1 tbsp of butter

1 small shallot, diced

5 medium Yukon Gold of White potatoes (I left the skins on)

1 cup of grated Gruyere 

1/2 cup of grated Parmesan 

1 tsp of fresh thyme

Directions:

-Preheat the oven to 325 degrees.

-In a small saucepan add the cream, salt, and garlic.  Bring to a simmer on low heat and cook for 5 minutes.  This will allow the garlic flavor to infuse the cream.  Remove from the heat and set to the side.

-Thinly slice the potatoes to 1/8" thickness using a mandolin slicer.

-In a 12" cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.

-Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots.  Pour the garlic infused cream mixture over the top of the potatoes.

-Cover the cast iron pan tightly with a piece of foil.  Place the cast iron pan into the oven and bake for 1 hour and 15 minutes.

-Remove the pan from the oven and turn the oven temperature to broil.

-Cover the potatoes with the grated Gruyere and Parmesan cheeses.  Sprinkle with the thyme.  Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling.

-Remove from the oven and serve warm.  This is also great reheated and served the next day.

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Tonight, we've been invited over to our friend's house for dinner.  I'll be making my go-to cake recipe.   I've posted this recipe a couple of times as it is sooooo good.  I've had my share of baking mishaps over the years, which I blame on our high elevation.  That's my story and I'm sticking to it!  This cake has proven it can stand up to my baking prowess, and the elevation.

Coffee-Orange Fudge Cake

1 pkg. devil’s food cake mix

1 (8 oz) carton sour cream                              
½ cup salad oil                                               
½ cup water                                                               
4 eggs                                                                         
1 (3 oz.) pkg. instant chocolate fudge pudding mix
¼ cup coffee liqueur
2 tablespoons finely-shredded orange peel
1 teaspoon ground cinnamon
12oz. semi-sweet chocolate chips

Powdered sugar (optional)

Directions:

©      Grease and flour a 10-inch fluted tube pan.  In a large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.

©      Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly.  Beat on medium speed for 4 minutes. 
©      Stir in chocolate pieces.  Pour into prepared pan. 
©      Bake in a 350° oven for 60 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack 10 minutes.  Remove from pan and cool on rack.  Sprinkle with powdered sugar, if desired. 
©      Makes 12 to 16 servings.  This recipe is a blue-ribbon cake from Better Homes & Gardens Test Kitchen.  This cake freezes well.  It’s rich and moist.

Okay, I've blogged two days in a row!  I'll try to keep this record going during December.....or at least until Christmas.

Enjoy,

Lynn

Swineapple

Hello Everyone,

 

Have you seen the latest recipe craze on Facebook and Pinterest called Swineapple?  Since I'm going to be gone for a few days, I wanted to fix something special for Mr. Joe to eat while I'm away.  I haven't seen too much of him lately, and he's beginning to think that he's gone back to the life of a bachelor.

 

So here's the deal......you begin with a whole pineapple.  (Note to self.....next time make sure you don't have any paper cuts before you begin because the acid from the pineapple hurts like the dickens!)

 

You shave off the outside first.  Cut off the top and bottom.  Slice it down the middle, then cut out the inside of the pineapple.

The recipe calls for two pounds of boneless, country-style spareribs.  I ask you, how in the H-E-double toothpicks can you get two pounds of meat inside this tiny space?

I sprinkled the meat with some rib rub and garlic spices.  I also sprinkled it liberally with seasoned pepper.

Crammed.....I mean gently placed the meat onto half of the pineapple.  I then placed the other half on top, then wrapped the whole concoction in peppered, applewood smoked bacon.  The top and bottom of the pineapple are only in the picture to make it look attractive.

 

Sprinkle more seasoning on top, and it's ready for the oven.  Now this is where it gets a little dicey.  You are supposed to smoke this over mesquite wood for 4 to 5 hours in a smoker.  By my way of thinking, if it tastes good in the oven, it will taste GREAT on the smoker.  No matter what, we started salivating after it was in the oven for only 30 minutes at 325 degrees. (2-1/2 hours total cooking time.) You are supposed to spray it with apple juice every 30 minutes if it's in the smoker.  Since I didn't have any apple juice in the house, and I was too lazy tired to drive to the store after wrestling with it, I'm sprayed it with Cran-Apple juice whenever I thought about it.  Let me tell you it's hard not to think about it when you are breathing in just about the best aroma on the planet!

I first saw this recipe on Facebook.  Everyone, EVERYONE is re-posting the same exact pictures of it, but I haven't read if anyone but the author ever made it. That is why I documented my whole process.  Next time I would tie the whole thing together with string instead of using only toothpicks.  I had to do some repair work midway through the cooking.  The bacon shriveled up to almost nothing and I had to add more to cover the bald spots.

 

 

 

So how did it taste?? Mr. Joe is never, EVER going to forget he has a wife who shows her love for him by fixing Swineapple. (Of course he may go into cardiac arrest after eating the bacon.) We pigged out.  Oink, oink!  The combination of the pineapple, pork and bacon was wonderful.  I put a little of each on my fork and savored every mouthful.

 

Off to Marysville and Yuba City this morning for a guild lecture tonight and workshop tomorrow.  I'll be wearing eau de swineapple as my fragrance.

 

Soon,

Lynn

P.S. The recipe also suggested using boneless chicken thighs.  I'm going to try that next time on the smoker.  There would be much less grease.  If you make it with pork, make sure you place it on a rack. 

 

Strawberry Cheesecake Casserole

Hello Everyone,

 

I only have time for a quick post this morning before I head off to the shop.  I want to share this recipe with you for Strawberry Cheesecake Casserole.....DELICIOUS!!



 

Melissa, the owner of In Between Stitches told me about this recipe she found on Pinterest HERE. You can assemble it the night before, and pop it in the oven in the morning.  While it's cooking, you can whip up the strawberry syrup in about two minutes.  This recipe is going to become my "go to" brunch recipe!

Our whiffle ball game was cut short by the rain yesterday.  Rain in California??  I didn't get my at bat, so I didn't have to make my run to 1st base.  Hope you had a wonderful Easter.  We did, and we enjoyed every drop of rain.

Soon,
Lynn

Stuffed Pork Chops

Hello Everyone,

 

Add this recipe to your "must make for company" file.  Stuffed Pork Chops will make your home smell so good on a chilly Autumn evening. You can make them ahead, quilt the rest of the day, then pop them in the oven.  Your family will think you are a genius! (I know this looks like a cinnamon roll....but it's not!)

 

STUFFED PORK CHOPS

1/4 pound ground Italian sausage
1 cup (4 ounces) shredded Muenster cheese, divided
1/2 cup minced fresh mushrooms
2 tablespoons minced onion
1/2 teaspoon seasoned pepper
4 extra thick pork chops with bone, cut a pocket in the side
4 slices bacon
1/2 cup milk
1 tablespoon flour
2 tablespoons dry white wine
1/4 teaspoon garlic salt

-Brown sausage in a small skillet, stirring until it crumbles and is no longer pink; drain
-Combine sausage, mushrooms, onion, and seasoned pepper and lightly sauté
-Add 1/2 cup cheese and stuff about 2 tablespoons sausage mixture into each pork chop pocket
-Wrap 1 slice of bacon around the edge of each chop, and secure with wooden toothpicks
-Sprinkle seasoned pepper evenly over chops
-Bake at 350 degrees for 40-45 minutes.  Test with a meat thermometer

-Combine milk and remaining 3 ingredients in a saucepan; cook over medium heat 3 minutes, stirring constantly
-Add remaining 1/2 cup Muenster cheese, stirring until cheese melts
-Serve pork chops with cheese sauce

Serve this along with baked potatoes and a salad and collect the compliments!

Soon,
Lynn

 

Miscellaneous Musings

Hello Everyone,

 

While I'm sequestered away at the cabin, writing my Quilting Math reference manual, I'm also stopping to eat.

 

Yesterday I made this oven pancake with fresh berries.  It was good! 

 

Oven Pancake with Berries

2-1/2 tablespoons unsalted butter
1-1/4 cups milk
3/4 cup flour
3 eggs
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
powdered sugar, fresh berries, maple syrup (heated)

-Preheat oven to 400 degrees. Place butter in a 9" glass pie pan and melt in oven. 
-In a blender or food processor, combine milk, flour, eggs, sugar, salt and vanilla and process until smooth.
-Remove pie pan from oven and increase oven temperature to 425 degrees.  Pour batter into pie pan and return to oven.  Bake for 20 minutes.
-Reduce oven temperature to 325 degrees and bake an additional 8-10 minutes.
-Invert on serving platter.  Sprinkle with powdered sugar and berries.  Maple syrup is optional.

It was a little tricky inverting this whole pancake on to the serving platter.  I could have baked mine a little less.  I never know how my baking is going to turn out in the high altitudes.  I've had my share of complete failures.....however, this was NOT one of them!

This is what we see every morning, the smoke from the Rim fire.  We are about 50 miles away from the fire, but we have smoke every morning and ash on the deck.  This fire has now become the 5th largest fire in the history of California.  Thankfully no lives have been lost, and not too many structures have burned.  There are over 4,000 firefighters battling this blaze, along with countless air tankers and helicopters.

 

This is what one of our neighbors saw Wednesday about a block from our cabin.  I sent this picture to Quilt Sue yesterday and I could hear her hollers from across the pond!  Sue will be arriving from England on the 24th of September for a visit. We'll spend the first part of her visit in Livermore and the second part of her stay will be spent in the mountains.  I suggested we curtail our afternoon walks while she's with us at the cabin.  So folks, you had better sign up for Sue's class at Quilting in the Garden at Alden Lane Nursery while you can.  (I promise I'll take good care of her while she's under my wing.... I just need to be able to run faster!)

Soon,
Lynn

Life is Uncertain.....Eat Dessert First

Hello Everyone,

 

I know tomorrow is going to be a busy and fun day, so I thought I would post pictures and recipes of a couple of the things I made today.  I know this is going to be a quilting retreat, but with an emphasis on eating!

 



Strawberry Pizza

1 cup butter, softened

1/3 cup powdered sugar

1 cup flour

©      Mix well and pat onto 14” pizza pan.
©      Bake 7-10 minutes at 400°

Mix the following:

 

9 ounce Cool Whip

1 ½ ounce cream cheese, softened
1 cup powdered sugar

©      Beat well and smooth on top of cooled crust

 Slice 1 quart large strawberries and place on top in a circle.  Chill and serve.

 ---------------------------------------------------------------------------------

Coffee-Orange Fudge Cake

1 pkg. devil’s food cake mix                                     

1 (8 oz) carton sour cream                              
½ cup salad oil                                               
½ cup water                                                               
4 eggs                                                                         
1 (3 oz.) pkg. instant chocolate fudge pudding mix
¼ cup coffee liqueur
2 tablespoons finely-shredded orange peel
1 teaspoon ground cinnamon
12oz. semi-sweet chocolate chips

Powdered sugar (optional)

©      Grease and flour a 10-inch fluted tube pan.  In a large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.

©      Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly.  Beat on medium speed for 4 minutes. 
©      Stir in chocolate pieces.  Pour into prepared pan. 
©      Bake in a 350° oven for 60 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack 10 minutes.  Remove from pan and cool on rack.  Sprinkle with powdered sugar, if desired. 
©      Makes 12 to 16 servings.  This recipe is a blue-ribbon cake from Better Homes & Gardens Test Kitchen.  This cake freezes well.  It’s rich and moist.

 

NOTE SO SELF:  Next time I make this, don't forget to add the chocolate chips.  They don't taste as good just sitting on the counter!  I won't tell anyone if you don't.

More recipes and quilting pictures tomorrow. 

Soon,
Lynn

 

Savory Baked Chicken

 

Hello Everyone,

 

I love to cook almost as much as I love to quilt.  This chicken recipe is easy to prepare and your house is going to smell sooooo good while this is baking and you are quilting.

 

Savory Baked Chicken

10 garlic cloves
1-1/2 tsp. salt divided
1 cup plain low-fat yogurt
1 Tbsp. grated lime rind
1 (4-1/2 lb.) whole chicken
3 fresh cilantro sprigs
Vegetable cooking spray
1/2 tsp. coarsely ground pepper

- Process garlic and 1 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed.  Remove and reserve 1 Tbsp. garlic mixture.  Stir together remaining garlic mixture, yogurt, and lime rind.

- Remove giblets from chicken, and reserve for another use or toss them outside for the critters.  Rinse chicken, and pat dry.  Loosen and lift skin from chicken with fingers (do not detach skin); spread reserved 1 Tbsp. garlic mixture evenly underneath the skin. (Use disposable plastic gloves if you are squeamish.)  Place cilantro sprigs underneath skin.  Carefully replace skin, and secure with wooden toothpicks.  Spread yogurt mixture over chicken and inside cavity. 

-Cover and chill for 8 hours.

-Preheat oven to 375 degrees.  Wipe excess yogurt mixture from the outside of the chicken with a paper towel.  Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler or jelly-roll pan.  Coat chicken with cooking spray, and sprinkle with pepper and remaining 1/2 tsp. salt.

-Bake at 375 degrees for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165 degrees.  Let chicken stand 10 minutes before slicing.  ENJOY!

Yogurt acts as a marinade to tenderize the chicken and make it moist, and this chicken is MOIST.  Yogurt prevents browning, so be sure to wipe excess yogurt from the skin and coat with the cooking spray.  Also, make sure that you bake it on a rack so the chicken doesn't lounge around in the drippings.  The flavors go right to the meat and not just on the skin.

This is a great recipe to fix before you head out for a day of quilting.  Pop it in the oven when you get home and amaze and delight your family.  They will think you've been cooking all day!

Soon,
Lynn

Recipe Time

 

Hello Everyone,

 

I haven't been quilting much, but a girl's got to eat!  We had lots of good family time over the weekend....no time for quilting.

 

Last night I fixed a new recipe for dinner that is worth sharing. 

 



 

Pasta with Pancetta and Arugula

1/2 lb. orchiette pasta
1 (3 oz.) package diced pancetta
2 medium shallots, peeled and thinly sliced
1/4 cup chopped garlic
1/4 cup butter
1/3 cup chopped, smoked, sun-dried tomatoes
3 cups coarsely chopped arugula
1-1/2 cups shredded Parmesan cheese
2 tbsp. pine nuts, toasted
Salt and pepper to taste

Cook pasta according to package directions.  While pasta is cooking, saute pancetta, shallots, and garlic in a skillet over medium heat for about 10 minutes.  Remove from skillet and keep warm.

Melt butter in same skillet over medium heat.  When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.  Add pancetta mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.  Season to taste with salt and pepper.

Stir in arugula, cheese and pine nuts and toss lightly.  We loved the flavor of all the special ingredients from the pine nuts to the smoked, sun-dried tomatoes.

A loaf of bread and a glass of wine......and you're good!  I figured my greens were in the pasta so I didn't need to make a salad.

I did straighten up my sewing room.  It gets to the point that I can't find anything and my workspace was getting buried.....so......clean up time for me.  Back to quilting this week.

Soon,

Lynn

P.S. Go Giants....one more time!

Raspberry Shortbread

Hello Everyone,

It's blast from the past....a.k.a. rerun day. My to-do list is pretty full, so I'm going to just concentrate on it for the next several days.  This recipe for raspberry shortbread is delicious.  Any recipe that calls for almond extract and raspberry jams gets my full attention very quickly!  Hope you all have a wonderful day.  --Lynn

Raspberry Shortbread
1 cup butter, softened
2/3 cup sugar
2 ½ cups all-purpose flour
1 (10-ounce) jar seedless raspberry or blackberry jam divided

1 ½ cups powdered sugar
3 ½ tablespoons water
½ teaspoon almond extract

-Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour; beating at low speed until blended.

-Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. Place strips on lightly greased baking sheets.

-Make a ½ inch-wide by ¼ inch-deep indentation down center of strips using the handle of a wooden spoon. Spoon half of jam evenly into indentations.

-Bake at 350 degrees for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.

-Whisk together powdered sugar, water, add almond extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.

-Yield: 6 dozen

Source: Southern Living 1999 Annual RecipesI used both blackberry and raspberry. We almost like the blackberry jam better. I made a double batch so I could keep some for us and pass some on to friends for an early Christmas indulgence.

Form your logs first.
Make the indentation in the log with a wooden spoon.

Fill them to the rim with the seedless jam.

Flaky, tasty, pretty....what more can I say other than make a batch to share.

Butter Rolls

Good Morning Everyone,

Rerun time today. This is a post from last November that is worth re-posting for those of you new to my blog. I'm asked for this recipe everytime I make these butter rolls which have become a Wilder Family favorite!  Make up a batch this Thanksgiving....you too will be adding this to your favorites.  Enjoy! --Lynn

Today is another page from the Wilder Family Cookbook. This is probably the most requested recipe in the entire book. I have been known to "hide" a few just so we have one or two to savor the day after I've made them. Now you have to plan ahead with this recipe. Make the dough the night before the event and finish the process in the morning.

This dough is easy to work with and you will love the texture. Watch them carefully in the oven so they stay golden. Here I go with the butter again!







Here's the recipe:

• Homemade Butter Rolls
  
  2 (1/4 ounce) envelopes active dry yeast
  1 cup sugar, divided
  2 cups warm water (100° to 110°)
  1 cup butter or margarine, melted
  6 large eggs, lightly beaten
  1 ½ teaspoons salt
  8 ½ to 9 ½ cups all-purpose flour
  
  - Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let mixture stand 5 minutes.
  - Stir together yeast mixture, remaining sugar, and butter in a large bowl. Stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.
  - Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; roll into a 12-inch circle.
  - Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point.)
  - Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
  - Bake at 400° for 10 minutes or until golden. Yield 4 dozen.

Note: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Bake as directed.
(They aren't quite as good if you do this step.....we prefer them if they haven't been frozen first.)

Source: Southern Living 2001 Annual Recipes – page 21


I have made these without a mixer.....but it's so much easier if you have a mixer with a dough hook to work in the 9 cups of flour.



This is what the dough looks like before you tuck it in the fridge for the night.


This is what you will see in the morning. (I'm glad I don't double in size every night! )


Divide the dough into (4) equal sections. Pat the first section of dough into a small circle then roll into a 12" circle. I always do this on my Hoosier. The dough never sticks and I feel like a part of history when I'm using this old enamel work surface. (I'm not old enough to be considered an historic landmark just yet....but my sister is!)


Cut the circle into (12) wedges and start rolling at the widest part of the wedge.




Lightly grease a baking sheet and put the rolls in a warm spot to rise for about 2 hours.

Voila! Here are your rolls just ready to hop into the oven.


My grandson Austin, holds the record by eating SIX of the rolls at one meal. I now send him home with his own leftover bag.

Have a glorious day everyone.

As always,
Lynn

Holidays Recipe....YUM

Hello Everyone,

Here is my most requested recipe ever!  It is Marinated Cheese.  Your guests will be begging you for this recipe before the first course gets to the table.  It is colorful, tasty and easy to make.

 INGREDIENTS

½ cup olive oil
½ cup seasoned rice vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
1 (2-ounce) jar diced pimiento, drained
1 (8-ounce) block sharp Cheddar cheese, chilled
1 (8-ounce) package cream cheese, chilled
Garnish: fresh parsley sprigs

• Combine first 10 ingredients in a jar; cover tightly, and shake vigorously. Set marinade aside.
• Cut block of Cheddar cheese in half lengthwise. Cut crosswise into ¼-inch thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in a shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
• Serve with assorted crackers. Yield: 16 appetizer servings

I prepared this the other night when we went over to a friend's house for dinner.  It was a big hit!  With the Holidays approaching, I'll be posting more and more of my favorites.  This recipe is the best!

As always,

Lynn

Happy Easter Everyone

Good Morning,

I hope everyone has a wonderful Easter.

We celebrated our Easter yesterday with all of my favorite little bunnies. All of the girls brought a dish to share and we had a wonderful buffet brunch followed by "Minute To Win It" games. There were times we laughed until we cried!

Here's a recipe for the best bread pudding I've ever tasted! I should have taken a picture, but we dove right into it as soon as it came out of the oven. (Remember, calories don't count on Holidays!)

Peach-Amaretto Bread Pudding

1 (16-ounce) loaf French or Italian bread, torn into pieces. I used a Dutch Crunch loaf of bread.
1 quart half-and-half
3 large eggs, lightly beaten
1-1/2 cups sugar
2 tablespoons almond extract
3 medium-size fresh peaches, peeled and thinly slices
1 cup sliced almonds
1 cup fresh raspberries

Combine torn bread and half-and-half in a large bowl. In another bowl combine eggs, sugar, and almond extract; stir well. Add egg mixture to bread mixture, stirring gently. Carefully fold in peaches and almonds. Pour into a lightly greased 13 x 9 x 2-inch baking dish, cover and let stand in the refrigerator overnight. Bake, uncovered at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with Amaretto Sauce. Yield: 12 servings.

Amaretto Sauce
(Make this in the morning while the bread pudding is baking)

1/2 cup unsalted butter
1 cup sifted powdered sugar
1 large egg, lightly beaten
1/4 cup amaretto

Combine butter and sugar in a small saucepan; cook, stirring constantly, until butter melts and sugar dissolves. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and stir in amaretto. Pour over the bread pudding, sprinkle with fresh raspberries and enjoy!

Recipe is from the Quilters Guild of Indianapolis Cookbook

This is easy to make the night before making for an enjoyable, stress-free breakfast.

It sounds like it is going to be a stormy day in California. Hope it is pleasant where you live.

As always,
Lynn