Valentine's Day has come and gone. My Hubby brought me a beautiful bouquet of flowers, and I wanted everyone to see what my friend, Renee sent to me from France. This is a friend, I just recently got acquainted with through our Blogs. She hand made the Valentine and cross stitched an initial "B" on it for me, the bookmark is also cross stitched with another "B" on it. This bookmark I have placed in my Bible and use it daily. The free kit is a DMC kit, called The Sloe Fairy with Aida fabric, DMC threads, needle, chart and picture mount all included. Thank You so very much Renee.
The other photo is a table runner I quilted for my dining room table last week. My friend, Marie, who recently had by-pass heart surgery, was a guest in our home last week and it was easier for me to quilt this table runner, rather than work on my cross stitch. I love patrotic items, and sunflowers! By the way, Marie, is doing very well.
The weather here has turned to Spring! It was in the upper 60's today and suppose to stay this way until Saturday, when it drops down into the 30's again.
The stitching group, for the love of stitching, is doing a SAL of the Beatrix Potter Quaker Sampler. I am stitching on 18 count Antique Ivory fabric with DMC thread 815. A lovely lady, Roberta from Florida is leading this SAL. I have been trying to stitch on mine each Saturday at 3 p.m. and several in the group join together to stitch and have a cup of tea or coffee.
Today, when I came home the mail brought me the wonderful package of goodies I had ordered from Down Sunshine Lane, a great online cross stitch shop. I will share my goodies with you tomorrow.
I want to share this recipe with you today. It is a Paula Deen recipe. Enjoy!
35 Saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces
Preheat over to 400 degrees.
Line a 15 by 10 x 1 inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.
There is no better exercise for strengthening the heart than reaching down and lifting up another.