Saturday, May 28, 2011

Memorial Day Tribute

Memorial Day is not only a holiday weekend that kicks off summer, but a time of rememberance for those who have secured our freedom.   How very grateful that we are protected by such brave men and women.   A special big thank you to those in our family and friends who have served and are serving presently in the military.   We thank God for you
and continue to ask for His
 protection for you and His riches
blessings upon you. 
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Thursday, May 26, 2011

Menus for the Month - June 2011

Menus for the month are completed and I am now ready to do the grocery shopping.  I so look forward to the warmer weather and lighter food choices.  I thought this might be of help to my readers.  If you follow my blog by clicking the "follow" tab on the right or insert your email address, you will get my blog updates automatically.   Please feel free to comment in the "Comment" section of this blog.  I would cherish your thoughts and ideas! 

Household Helps - Grocery List

I have used this grocery list form for many, many years.  I keep it posted on the refrigerator and when we are out of an item, it is written on this list.  I do grocery shop once a month, a habit I got into while living in Central New York.  The weather there often kept us from getting out so a well-stocked pantry was a must.  I do shop more frequently for fresh fruit and vegetables.  I do plan monthly menus and then make my list from my menu planner.  This form was created with MS Excel.  

Wednesday, May 25, 2011

Rhubarb Cream Dessert

Rhubarb Cream Dessert

Smooth and creamy--serve in dessert dishes or as a pie. 

4 cups sliced fresh rhubarb
1/4 cup water
3-oz. pkg. strawberry or raspberry flavor gelatin
3/4 cup sugar
10-oz. pkg grozen strawberries or raspberries
1 pint (2 cups) vanilla ice cream

In saucepan, combine rhubarb and water; bring to boil.  Cover and simmer over medium heat until rhubarb is tender, about 15 minutes.  Remove from heat.  Stir in gelatin and sugar until disolved.  Add frozen strawberries or raspberries and ice cream; allow to thaw stirring occasonally.  Pour into individual serving dishes.  Refrigerate until firm, several hours.  4 servings.

Rhubarb Cream Pie:  Pour mixture into baked 9" pastry shell.  Refrigerate at least 6 hours. 

Monday, May 23, 2011

Book Available: Cornish Family History & Genealogy


Technology is amazing!  I can remember researching years ago from this book at the Syracuse, NY library in their genealogy department.  It was locked up in a designated area of the library and I had to continually keep asking for it to make notes.  Now it is available online at the link below.  Just click on link and enjoy! 
 Our family pages are:
First Generation, Family 1, James Cornish, Page 6
2nd Generation, Family 3, James Cornish (Deacon) #2, Page 8
3rd Generation, Family 7, Jabez Cornish (Lieutenant) #15, Page 14
4th Generation, Family 16, Jabez Cornish #44, Page 24
5th Generation, Family 41, James Cornish #110, Page 50
6th Generation, Family 99, Hiram Cornish Sr. #297, Page 89
 7th Generation, Family 157,  Dier Cornish #582, Family 157 on  page 114;
8th Generation, Family 188, Ora Dewitt #782, Family 188 on page 124.

Mildred Elizabeth (#862) born August 28, 1903 is the only one listed as this book was printed in 1907.
  Esther was born in August 17, 1907;  Robert Lewis was born June 02, 1909; Marjorie Lewis was born August 31, 1913; and Richard Paul (Arthur) was born June 4, 1917.

Tuesday, May 17, 2011

Celtic Music with a Classical Twist from Cornwall

Sue Aston is one of my favorite Cornish musicians.  I love this video with the beautiful landscapes of Cornwall. 

Monday, May 16, 2011

New Gluten-free Low-carb Find!

Found this on Susan Branch's website in her "What's Cooking" tab.  She states that it taste just like wheat pasta and has a couple of recipes using this pasta.  It is available at Whole Foods Markets and Sprouts. 
 I am going to give it a try! 

Learning to Live Gluten-free

While visiting my daughter in New York last summer, she suggested that I go on a gluten-free diet because I was having so many gastro-intestinal complaints.  While I was there my nurse-daughter cooked gluten-free meals and it was so amazing with how well I felt.  Within 2 weeks I had lost 14 pounds with no effort at all.   She suggested that perhaps a permanent gluten-free diet might be in order.  Wise advise! 

What an adventure this has been!  Trial and error and some wonderful new discoveries.  Thanks to all of you gluten-free cooks for the help you have been to me in finding supplies, cookbooks, recipies, and restaurants that serve gluten-free foods. 

These are some of my favorite gluten-free websites and books: (great non gluten-free recipes also)  See links at the right.

"The Gluten-Free Kitchen" by Roben Ryberg
"The Gluten-Free Gourmet" and "More from the Gluten-Free Gourmet" by Bette Hagman
Your local library is a great resource for Gluten-Free Cookbooks.

All of these have been so helpful to me.  I will keep posting recipes that I have tried and update you on the new websites that I find.  Please feel free to share with me your finds, recipes and ideas.

Gluten-Free Chocolate-Peanut Butter Brownies

Sweet rice flour for dusting pan
1/2 cup unsalted butter, cut into large chunks
6 ounces unsweetened chocolate
1/3 cup oat flour
1/3 cup sweet rice flour
1 tsp. xanthan gum
1 tsp. baking powder
1/8 tsp. salt
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/4 cup peanut butter, heated in microwave 30 seconds to soften

  1. Preheat oven to 350 degrees.  Grease an 8-inch square baking pan with oil.  Dust with sweet rice flour.
  2. Set a large pot of water over medium heat and bring to a gentle boil.  Place a metal bowl on top of it.  Place butter and chocolate in metal bowl.  Cook, stirring with a rubber spatuala, until melted.  Remove bowl from heat.  Let cool to room temperature.
  3. Sift oat four, sweet rice flour and xanthan gum together into a large bowl.  Stir in baking powder and salt.
  4. Whisk sugar into chocolate mixture.  Whisk in eggs and vanilla.  Stir in dry ingredients until mixture is just combined.
  5. Pour batter intgo prepared pan.  Dollop peanut butter onto tip of batter.  Gently swirl peanut butter into batter with a spoon.  Smooth top of batter.  Bake 25 minutes, or until a knife inserted into the middle of the pan comes out clean.  Let cool completely before slicing into 16 squares.  Serves 16
This recipe is from  It can also be found along with many other gluten-free recipes on the blog,  The baking time did take a little longer than 25 minutes.  Also I made my own oat flour by grinding whole oats in a coffee grinder.  This recipe is absolutely delicious and could not tell that is was gluten-free.  Yumm!

Friday, May 13, 2011

Thankful for the Good Years!

Loved him then, love him still, always have, always will. 
On May 13, 1967, I married my best friend and high-school sweetheart.
 I am so thankful for our 44 years of togetherness...
to have and to hold, to honor, to treasure, in sorrow and in joy,
 in the good times, and in the bad, and to love and cherish always.

We pomised each other this from the depths of our hearts, for all the days of our lives.
I dedicate the  song "Thank You" in the playlist below to my beloved partner. 

Monday, May 9, 2011

Traditional Cornish Pasty


"In olden days, the Cornish Pasty was marked with the initial of its would-be consumer, since the contents varied, and still vary today, to suit all tastes--port, rabbit, fish, eggs, vegetables and even jam or fruit.  The initial end was always eaten last so that, should the pasty not be finished, it could be reclaimed by its owner."
  (from Cornish Recipes Old and New by Ann Pascoe)
4 c. flour
1 tsp. salt
1 1/2 c. cold lard--cut up
8-10 tbs. ice water (more if needed)

Make pastry as usual.  Chill.  Roll 1/4" thick, cut into 6" rounds.

1 c. coarsely chopped turnips
2 c. finely diced boneless beef
1 c. finely chopped onions
2 c. sliced potatoes
1 tsp. each salt and pepper

Mix well.  Place 1/4 cup in each circle.  Moisten edges with cold water, fold in half and press and crimp seams with fork.  Cut slits in top.  Brush tops with one lightly beaten whole egg.  Bake in middle of the oven at 400 degrees  for 15 minutes.  Reduce oven to 350 degrees and bake 30 minutes or until golden brown.  Serve hot or room temperature.   I like mine with a little horsey sauce. 

How A Pasty Should Be Et----

Well, you take 'n h'out of the h'oven with lovin' care.  Pick 'n up in both 'ands.  Start from the corner and work in.  'Tissn't nawthin' to 'oller 'bout until you get 'bout alf way or more.  That good old juice is layin' there, restin' comfortable in its bed of taters, h'onions and meat.  It's waitin' there to run all over your face, behind your ears and in your 'air--if 'n you got any.  It gets better with every bite until it runs down your shirt.  It's 'ot 'n full of meat 'n taters--right down to the last bite.  And that is eatin' a great pasty as it should be et.  (Taken from "The Kiddlywink",  A Worldwide Newsletter Dedicated to the Cornish Family)

Simply Scrumptious Cornish Pasties!

What Cornishman wouldn't enjoy a  simply scrumptious Cornish Pasty! The Cornish Pasty Company is one of our favorite stops when we're in Mesa, AZ.   Today my Cornish man and I  sat on the breezy cool patio and enjoyed a leisurely lunch of Cornish Pasties...for him, the Cheese Steak Pasty, and for me, the Reuben Pasty.   Check out their website with great photos and menu at  Tis somethin' to 'oller' bout!
 What is a Cornish Pasty?  It is a wonderful meat-and-vegetable pie made by Cornish miners' wives to be eaten as a hardy, self-contained lunch by their husbands.  With hot tea, they were the mainstay of the miners' diet.  Coming up next, "How A Pasty Should Be 'Et."

Friday, May 6, 2011

Children - Handle With Love (A Mother's Day Reflection)

How do we impart love to our children?   They may want toys, games, clothes, or latest techo gadget, but what do they really NEED.    They need to see and feel our love.  I hope that you will agree with me that the following ten ingredients are a good way to say "I love you."
  1. Love them by establishing boundaries.  Be the mean old mom and give them rules to live by.
  2. Love them by enjoying them.  Do fun things with them.
  3. Love them by showing our human-ness to them.  Let them know that we make mistakes.  Apologize and ask for their forgivness when we need to.   Be real, show your emotions...happy, sad, sorrow, etc.
  4. Love them by explaining our reasons for the decisions we make.  Not because "We said so."
  5. Love them by exchanging ideas with them.  Let them know their opinion counts.  Don't be closed-minded.
  6. Love them by encouraging them.  Be their greatest fan.  Often because of negative peer pressure, they fail to see their own potential.
  7. Love them by expanding their horizons.  Not just exposure to the arts, music, travel, etc., but also directing them toward a vision in life using the gifts and talents they have been given.
  8. Love them by expressing physically what is in our hearts.  Give them lots of hugs and kisses.
  9. Love them by examining our own lives regularly.  Love our spouses and keep our lives clean before the Lord. 
  10. Love them by exercising great patience with them. 
Our children grow up way too fast and we have such little time in life to influence them and mold them into men and women of God.  May God help us!

Fruit to Give Away

Our helpful grandson really enjoyed picking the lemons from our lemon tree this spring.  He counted them as he placed them in the overloaded baskets.  How willing he was to share his luscious lemon harvest.  It reminded me of the work of the Holy Spirit in our lives.  These are the characteristics God wants to produce in our lives as we yield to the Holy Spirit's control for the ultimate benefit of others.
Hope you enjoy the chart I put together to help us in our fruit inspection.
 What are we producing....fruit for self-glory which is fleshly or fruit for God's glory?

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Wednesday, May 4, 2011

Mom Cornish's Chocolate Dessert

This has to be my all time favorite recipe from Mom Cornish.  When I was a high schooler dating her son, I would so enjoy chatting with her while she cooked...such wonderful memories.  This is a great make-ahead dessert to keep in the freezer.  You just might want to double this recipe!

  1. Mix 1/4 c. plus 1 tbs. butter with 2 c. crushed vanilla wafers.
  2. Cream  1/2 c. butter, 1 1/4 c. confectioners' sugar, 1 1/2 squares unswseetened chocolate, melted, 2 beaten egg yolks (or equivalent in egg beaters), 1/2 c. chopped walnuts.
  3.  Fold in  2 egg whites (or equivalent in pasteurized egg whites), beaten stiff, but not dry and 1/2 container of cool whip.

Line 8" square ungreased pan with crumbs reserving about 1/4 c. for topping.  Layer the chocolate mixture on top of crumbs, then dress with the remaining cool whip and sprinkle with topping.  I like to top each piece with a maraschino cherry.  Freeze.  Serves 8-10


Sunday, May 1, 2011

Revival of the Cornish Language

Want to demonstrate your Cornishness to others? Proper Job!

Henry Jenner, pivotal Cornish revivalist, said, "Why should Cornishmen learn Cornish? ... Because they are Cornishmen."

Try BBC Cornwall’s easy course of simple Cornish phrases. There are twelve easy to follow lessons which take you through everyday situations.

Have a go at all twelve and you'll be able to chat to other Cornish speakers - whichever country they live in!

Ominglot has a wonderful site also with some Cornish phrases.  You'll be speaking "Kernewek" in no time at all.
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