Thinking of Mother

My darling mother's birthday is today. I cannot leave the day without paying tribute to her style, beauty and wit. She taught, entertained, dressed and lived with style. She taught me the finest manners, gourmet baking skills, integrity, and the joy that come from service. She was my example in all things good and noteworthy. From her I learned to be a mother myself, work past the point of exhaustion , and find beauty in making my home a place I want to be. She taught through example and unconditional love.

M

Although she has been gone for almost four years, her legacy to all who knew and loved her lives on and inspires us to want to be more like her.

 Mother, Dad and my sister Denise . Three of the finest people I know.

In March the year before her death, I spent my birthday with her. This photograph of me shows the love in my heart for her as she was telling what she loved about me during the birthday celebration. I recall the words and her loving heart as she spoke. I miss her so much and continue to yearn to be the kind of woman she was. 

 

 

 

 

 

 

 

 

Happy Birthday, sweet Mother of mine.

Father's Day Cheesecake for Two!

After a busy day with Church responsiblities, my darling husband and I sat down to a private dinner for two as we like to call it! I miss the large family dinners we sometimes have with extended family far away, but for tonight, it was a quiet dinner with just us.

Fred's Sundays are filled from 9:00a.m. till about 5:00 or 6:00p.m. and tonight it was later than usual. I love that this service is so much a part of his life and that he is a good man with integrity and a love for The Lord. He is honest in his relationships and a man to be admired for all that he does for his family and friends. He is the supreme example to me of selflessness. I want to be more like him. All who know him love and admire his work ethic and supportive nature to my venture in Black-eyed Susan. I love this man.

Meanwhile, I tried a new recipe of flank steak with a molasses and cracked pepper glaze. It was pretty good...except for the heat over the grill in 95 degree Philadelphia heat. Baby red potatoes and roasted fresh corn completed our easy meal.

This favorite dessert topped the evening! It is one that my darling mother made for us for the last 50 years, and happens to by my father's personal favorite dessert. Look how cute it is for two! It is a frozen cheesecake (not for those faint of heart when using raw eggs!). YUM! It's fast and easy...a bit fattening to be sure.

3 eggs, separated

1 cup sugar

1/2 tsp salt

2 tsp pure vanilla extract

1 cup heavy whipping cream

1 brick cream cheese

graham cracker crumbs

Separate the eggs. Cream the sugar, salt and cream cheese together till fluffy. Add the vanilla. Beat the egg yolks in, one at a time until well beaten. In separate bowls, whip the egg whites until stiff (not too stiff, but will hold a peak). Whip the whipping cream. Fold in alternately the egg whites and whipping cream, being gentle so as to incorporate the air,but be thourough.

I like to use a double recipe for a normal spring form pan, but a single recipe fits nicely in this cute small, deep one. Line the bottom of the pan with graham cracker crumbs, then fill the pan with the mixture. Top with additional graham cracker crumbs and freeze. Make the night before serving. Enjoy!

It's a family favorite! My mother would be proud.

Another Charlotte Jane Keeper!

As promised, here is the recipe for the delicious lemon bread that I made for our third day of our grand opening of the Design Center! It's been a great week so far, introducing my retail friends to the resources now available to them . Combining our retail and interior division is an exciting new adventure and truly does take me back to my roots.


My first little retail store was only 400 sq. feet! The historic stone cottage on Stony Hill Road in Lower Makefield was my first venture into retail. My interior design business had exisited many years prior to opening my cute store. So many people have asked me how I came to name my store! I wanted my name to be part of it. I also opened with about 75% of my inventory being floral related. In addition to these factors, I wanted a name that could be any kind of store I wanted it to be! I thought maybe someday I would want it to be a boutique for jewelry or clothing. Black-eyed Susan could be vintage collectables! Maybe I would want a shoe store someday! (I'm sure my daughters are getting scared about now wondering if I am planning on even more adventures!) Black-eyed Susan. I like it.

I hope you will come in and take advantage of the new resources that have been added. If I personally am not available, one of my assistants will be. I can be found at the retail store now any time that I am not out with a design client. We will be offering instore consultations and design for a reduced rate from the custom full service interior design rate.


Here is the recipe for the lemon bread that was served today. Try it, it's great and not difficult.

6 tablespoons butter

3/4 cup sugar

2 eggs

3 Tablespoons lemon juice

2 teaspoons fresh lemon zest

1 1/2 cups flour, sifted

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

3 tablespoons lemon juice

1/2 cup sugar



1 large loaf, or 3 mini loaves


Cream the butter and 3/4 cup sugar until fluffy. Beat in the eggs one at a time. Beat in 3 tablespoons lemon juice and the lemon zest. Combine sifted flour, baking powder and salt. To the butter mixture, add the flour mixture aternately with the milk, beating just enough to blend. Line the bottom of the pan with waxed paper. Spray the pan with Pam. Turn the batter into the pan. Bang pan down hard on the work surface to settle the batter evenly. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Blend the remaining 3 tablespoons of lemon juice and 1/2 cup sugar. Pour this mixture slowly over the hot bread. Let the bread remain in the pan until the glaze is absorbed, at least 15 minutes. Remove from pan, leaving on the wax paper. Let stand on rack until completely cooled. Remoe waxed paper; wrap bread in foil and let sit for 24 hours before slicing.

Note: I made mini loaves and baked them for about 20-25 minutes.

Enjoy! I hope to see you soon.

Tomorrow, I'll be serving mini coconut cream tarts! Watch for the recipe as well.