Maximum Cuteness

A Cat Tale

The title of this story is:

Meet Sally

The story began last November... 

Once upon a time there was an adorable couple also known as my mom and dad. They befriended  a cute stray cat that frequently showed up at their back door.  She was very smart and in no time had  adopted them.
They named her "Cat" ...  I know , right.

"Cat" was a pretty white cat with splotches of black.  My parents already have 2 indoor cats so although they didn't let her inside the house they fed her and  made a sheltered sleeping area for her.
It was crystal clear, SHE had claimed them as "hers". ( its a cat thing)

Long story short, it turned out, Miss Cat was a Mama Cat.  My dad found 5 teeny weeny kittens on the side of their house. 

 

Guess who ended up with new kittens???

  Marci and Mike adopted a brother and sister team.  They are silver tabbies. Addie named her little boy "Tom" and Ella named her little girl "Beauty".  

Kayley and Scott adopted a pretty white brother sister team ~ "Winston" and "Samantha".

 BUT
long pause ...
there was yet another kitten.  She was black with perfectly placed white markings.
Did you guess?

We adopted "Sally".  When she is naughty and must be reprimanded her name is Sally Jean.  We love the way she is painted.  She has a white goatee and bib.  White boots and gloves and my very favorite detail is a sassy Marilyn Monroe beauty mark! If we'd noticed it sooner perhaps her name would be Marilyn.

As you might know we already had adopted a brother team when Marci's adopted stray cat "Meow Meow"
(named by Ella who was a toddler at the time) had a litter of ALL white kittens. 

When we brought little Sally home it was NOT 
love at first sight.
Bill and Blanco were not happy campers in the beginning.  
I was even fearful for little Sally Jean at first.

Senior Blanco

Silly Bill

(aren't his eyes cute!)

Such Brotherly Love

My Mom kept saying give them time.  Once again she was right.  They are one big happy family now.  They look so cute when all three are sleeping together especially with Sally in the middle.  They look like a yummy Oreo cookie in reverse.

Blanco is so patient 
and 
check out Sally's beauty mark!

My parents are thrilled with all of the adoption arrangements as now they can visit all the cute cats any time they want! 

Oh!  ....  and they all lived happily ever after♥

~THE END~ 

Author's Note: THAT'S it people.  I don't care who ends up with a stray cat and kittens.  We're good.   REALLY!

k

Happy February

Goodness Gracious is it really February!  

I don't even know where to begin..........

First of all we had the Merriest Christmas ever!   It was so fun to have Mack home nice and safe 

AND he and Cheryl came for a few days for Christmas.

So, here we go, my February 1st ~ Christmas Reflection Post

 Of course Ella and Addie had a baking day with Nana.
I so love these sweeties!

We always have Christmas Eve dinner at my mom's and then open our presents from each other.  

I love these pictures Cheryl took that I stole from Marci :)

Mom's Pretty Table

Mack & Cheryl Joy

The Bros!

Preston opening his present from Nana and Grandad

I was hoping I'd get a new Calendar from the grand babies!

 It was so fun to have everyone together.

On Christmas morning we had brunch at our house.

Ella and Addie at their little table

Thanks Cheryl for taking these pictures ♥ of the morning...

Granddad and Preston are Big Time Buddies

The Dining Room Christmas Eve

The Dining Room Christmas Morning

We're going to need a bigger table!

The Menu for Christmas Eve Dinner at Mom's and Christmas Brunch is at Marci's Menu Blog:

HERE

Note to Self

"Don't throw the candy canes away."

You'll need them in February to 

Make These:

 Remove the cellophane wrapping from the canes and form hearts by placing them hook to hook and tail to tail on a nonstick baking sheet or one lined with parchment paper. Bake at 350°F for 2 to 4 minutes (depending on the canes’ size) or until they stick together when you pinch the ends lightly. Cool thoroughly and remove with a spatula. If you want to make flat hearts with psychedelic stripes, bake for 8 to 10 minutes.

Did you Know...

Shabby Apple 
is having a

Great Sale

Enter coupon code 

winter20 

to receive 20% of your order!

Silent Monks Singing Halleluia‏

My dad sent this to me and I just have to share it!

(Creative high schools students give a great rendition of Halleluia!)

Enjoy!

Concert Season

Last week Hope had two Holiday Concerts.

Thanks to Marci we have the video of the 

Taylor High School Symphony Orchestra Concert.

  Hope's favorite number was the

"Hungarian March, Op. 24"~Hector Berlioz 

Directed by Mr. Bailey

We were amazed that we were listening to High School kids!

Chocolate Covered Marshmallows

 Momma Reiner's

Chocolate Covered Marshmallows

From The Martha Stewart Show, December 2007

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of 

Kimberly Reiner of Momma Reiner's Fudge. 

 

Ingredients

Makes about 30 chocolate-covered marshmallows

• Nonstick cooking spray
• 2 tablespoons plus 1/2 teaspoon unflavored gelatin
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1 cup cornstarch
• Momma Reiner's Chocolate Fudge

Directions

1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6. Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

Cute Cupcake for the Kids!

Sweet T.O.M. Turkeys

via Family Fun 

almost too cute to eat

Just couldn't resist these adorable Thanksgiving Cupcakes from Family Fun Magazine!

Their candy corn plumage and shortbread wings guarantee that these irresistible Treat of the Month Turkeys (T.O.M.s for short) will be gobbled up as soon as they land on the dessert table.

                Ingredients:

• Cupcake
• Chocolate frosting
• 3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread)
• 6 to 10 candy corn pieces

• White icing
• Black decorators' gel
• Red fruit leather (we used strawberry Fruit by the Foot)
  
  
  
  

  

                  Instructions:

  1. Frost the cupcake, then press in a cookie head and 2 cookie wings.
     
  2. Press in a row or two of candy corn tail feathers.
     
  3. To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.
     
  4. For a beak, cut the white tip from a piece of candy corn and press it in place.
     
  5. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
     

Cream-Filled Pumpkin Cupcakes Recipe

via Taste of Home—Ali Johnson, Petersburg, Pennsylvania

Here's a deliciously different use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year.

Ingredients

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder

1 teaspoon ground cinnamon

FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
Whole cloves, optional

Directions

In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Mindful Monday

"I believe we uncover the place of rest deep inside us when we allow a space in our hearts for gratitude, when we open ourselves to the realizations of life's abundance. We are never truly prosperous until we realize that our lives are full of riches that money can't buy."
                                                                                     ~Janene Wolsey Baadsgaard