Some Good News
Thank you all for the support during the clean up from the lighting strike. Just when we got most of our devices and cables replaced, we received another scare when the power pole went crashing down. You kind of feel like "what next?"
Not just in my own eventful days of late, but in the world as well.
You never know what you will hear about next on the news. To be honest, it gets hard to listen to another awful event. Hurricanes, fires, war and shootings.
Our family had many a discussion this week.
Courage, dear heart ... that was the main focus ... have courage.
Monday left me feeling strange and reminding me, enjoy each day you have.
Taking the quote from my dad "Have the Best Day Ever" ... we reminded our boys we have to continue on. We honestly do not know what will happen. We have to be brave, love and press on, shine on with light.
Sharing GOOD news and happy times .... take a look at this ....
My dad, who suffered a heart attack April 11th.
He has pressed on this 2017 with many changes. His heart attack and the decision to leave dairy farming. With his positive attitude and deciding to "Have the Best Day Ever" he keeps going.
Here he is helping with cranberry harvest at my sister's cranberry farm, Copper River Cranberries.
Having a sister who has a cranberry farm makes me lucky to get as many cranberries as I want. We do love cranberries. I am sharing our very favorite Cranberry Cake recipe. This cake makes a perfect breakfast cake or a dessert.
Cranberry Cake
3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon almond extract
2 cups flour
2 cups fresh or frozen cranberries, thawed
In a mixing bowl, beat eggs with
sugar until slightly thickened and light in color, about 5 minutes. Add
butter and extract, beat 2 minutes. Stir in flour. Stir in cranberries.
Spread into a greased 13in. x 9in. x 2in. baking pan.
Bake at 350 degrees for 45 to 50 minutes or until wooden pick inserted near the center comes out clean.
Enjoy
My son Atticus loves this cake! It is his very favorite.