Bonne Annee

                                                                

 

 Bonne Annee mes amis,

I wanted to share with you a few photos of some of the Christmas Cards and Envelopes I made this past Christmas. I truly enjoyed creating them.

Calligraphy is my passion....a new business journey that I'm pursing. 

I love creating Beautiful Words to bless others.

 

                        

                                     

 

   
          For custom orders, such as wedding envelopes, place cards, vows, or that special letter

          I can be reached a pendercalligraphy@gmail.com

 

 

 

 

 

 

 

 

 

 

 

 

My Calligraphy

I love learning this beautiful lost art …of Calligraphy,

"Calligraphy" means beautiful writing.  I have always loved the look of its elegance,  but was intimidated by it because I thought my handwriting wasn’t good.

Little did I know that Calligraphy is broken down into seven different strokes. I have watched every video I can on it.

The script that I’m drawn to is called Copperplate.

Here are a few pictures.  It's very calming to me. It makes me slow down and think about each stroke. I have a lot to learn, But that's the beauty of this journey.

I hope you purse your dreams too!

                                                                    My practice pad

 

french toast made with Challah 

i had a small piece of Challah, so i decided to treat myself this weekend to breakfast in bed. It was cold and snowy, so i indulged myself in this simple pleasure.

i used a small piece of Challah bread i had left over.Challah is an egg enriched bread similar to brioche. It makes the best french toast ...i promise you wont be disappointed. 

 

french toast

*** 

a few slices of Challah

2 eggs beaten 

1/2 c milk or half and half

a splash of vanilla

a teaspoon of grated orange zest this is optional but i personally love the favor it gives

 Melt some butter in a pan. I use butter because it gives the french toast a richer flavor. Why not you're worth it, right!  Add milk to beaten eggs with vanilla and orange zest. Then dip challah into egg mixture and cook in pan with melted butter.

Cook until golden brown. I put whip cream on mind and sprinkle with more orange zest.

It will bring you much joy ..... especially  when served in bed.

 bon appetit

 

O holy night

                                                                            O Holy Night
 

Summer and Lemon Bars

 

 

 

 

 

 

Lemon Bars

 

Summer means so many things to each of us,

 but to me Lemon Bars speak of summer.

These Lemon Bars are almost velvety, bursting with lemon. 

They melt in your mouth.

I love to make these not only for myself but to share  with others.  That's what brings me the most pleasure... It's all about sharing!

I've been using this recipe for many years and they consistently come out great every time.

 

 

                                                                          

Lemon Bars 

Crust:

 2 sticks butter at room temp 

1/2 c. sugar

2 c. flour

1/8 t. salt

 

Filling

6 eggs at room temp crust is a golden

3 c. sugar ( I know that seems like a lot, but trust me you'll be glad you did)

the zest of 4-5 lemons - about 2 Tablespoons

1 c. fresh lemon juice

1 c. flour

 

Directions

For crust: cream butter and sugar until light with a paddle attachment. Don't over beat butter and sugar or it will become to soft. Then combine the flour and salt and add to the creamed butter and sugar mix until it all comes together. Dump mixture into a 9x13 pan, and press dough flat along the bottom and up the sides a bit.  Chill for a few minutes before baking. Bake crust at 350 in a preheated oven, for 15-20 minutes or until crust is lightly brown. 

Let cool about 15 minutes

For Filling: I whisk together the eggs, sugar, lemon zest , lemon juice (I just squeeze the juice from the lemons I zest, so sometimes it not a full cup) and flour in a bowl. 

When combined pour into the crust and bake 30-35 minutes until the filling is set.

You want to let them cool completely before cutting into squares. I promise you'll be glad you did this step before cutting . I dust with confectioner's sugar.

  

 

 

I have even sprinkled them with lavender sugar, when their cool.The lavender gives them a nice subtle favor. It's a fun way to try them.

I hope your summer is full of flavor!

a bientot

Debbie

 

*A French Moment..... the little town of Menton, the Cite des Citrons ( City of Lemons) in the south of France has a Lemon Festival every February. I'd love to go one day.

 

 

I Wonder What The Day Will Bring

Let's  try waking up smiling and say "I wonder what the day will bring".....

think of all the possibilities out there in life.

When Life Pauses

Even in the midst of this uncertain time of Pause ....

I need to challenge myself to still create, laugh more, learn something new. Go for walks, and really see the beauty that has surrounded me.

 When I stop and pay attention to the birds, I realize they're not worried about food, or stressed about toilet paper. They're still singing!

God is teaching me a lot from these tiny little wonders.
I need to be more like them.

The beach is my very favorite place in the whole world. I was raised by the beach so, I love sitting on the sand watching, listening to the
waves crash. They remind me of how powerful our God is.

A picture I took last summer while walking

Manhattan Beach, California

Nice, France

Thank you for letting me share my heart today.

a bientot

     Debbie

The Beauty of Spring

I just wanted to share a picture I took recently.

While at the market buying groceries last week, these caught my eye, I knew I had to buy them. They bring a sign of hope that spring is coming. They make me happy.....

 I hope this brightens your day.

 

My time in Provence

My time in Provence last fall was more than I had hoped for...

I had the privilege of staying in the home of a dear family living there. Their names are Francisca and Jean-Pierre. 

They not only opened up their home and the way they live, But they made me feel like part of their family,

 and fed me like a king.

Being able to experience what its like to live there was a "Dream Come True,".... a memory I will cherish forever.

 After a long train ride, they picked me up at the train station, and brought me to their enchanting home in the country side of Provence. Their home is and old farmhouse they had restored.

 After I got settled 

 we sat down outside on their patio to eat one of the most wonderful, unexpected, best meals of my life...

 First they brought out a vegetable lasagna which  Francisca had prepared using fresh vegetables from their garden along with a whole grain bread that Jean-Pierre had made. So when we finished the lasagna, she brought out the salad, after that, a cheese platter with all kinds of delicious cheeses from their region, and a basket filled with fresh figs, quinces and pears all from their fruit trees. And of course a carafe of wine.

 To finish 

off that amazing meal, Francisca served the best Mousse au chocolat I have ever had.

j'adore mousse au chocolat…..

All our meals except breakfast were eaten outside, which I loved. We walked along the Rhone in the morning seeing a flock of white swans. They would walk their dogs along it every morning.

Their fruit trees, their  garden, the blue shutters that they would close at night, the smell of them cooking outside in the evening, the wine....their simple but pure living is what this world needs more of...

Even though my French wasn't very good and Francisca's English wasn't good, there was no language barrier between two mother's hearts.

I was truly blessed to experience it. And I pray you can too.

Don't ever stop believing.

                           the table we ate our evening meals

roof tops of homes in Provence

                                     Chateauneuf de Pape 

Squash soup Francisca made

                                      L'lsle Sur la Sorgue

                                               Avignon 

                                         their driveway 

a view from Chateauneuf de Pape

Dessert Table

A beautiful dessert table

I had the privilege of making desserts for a dear friends wedding reception.  

 I'm blessed to be traveling to Provence soon....I"ll be sharing pictures and recipes

a bientot

   

 

Pavlova's

Pavlova's

 

 

 

 

 

 

 

 

I made these recently for a child's afternoon Tea Party.

They're one of my favorites.

 

These delicate meringue-based beauties are named after 

the famous Russian ballerina Anna Pavlova. It was said, "She does not dance; she soars as though on wings."  The meringue was made in resemblance of her Tutu.

They're a meringue dessert with a crisp crust,soft and light on the inside, topped with fruit and 

whipped cream.

They'll melt in your mouth...the perfect summer dessert.

A toute a l'heure!

        

     Paris temp 70

 

Pendeur's Menu

just a few of my specialties

 

                   Cinnamon Rolls with cream cheese icing

made fresh the morning of

   Cookies

   chocolate chip every one's favorite  

       oatmeal with raisin or cranberries

Scones

  lemon and blueberries, 

chocolate chip espresso


"Live Event" Crepe Bar 

Strawberry Crepe

                                                                     
                                                                           
                                                                                                                       Paris Temp 43