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Category Archives: baking

Sfogliatelle

09 Saturday Feb 2019

Posted by Julia Monroe in All Sparkled Up, allsparkledup, baking, books, family, Uncategorized

≈ 2 Comments

Tags

baking, cake boss, sfogliatelle

He had me at this statement:
“Unless you are a professional baker and an accomplished one at that, you probably shouldn’t try to make these. I’ve seen grown men brought to the brink of tears trying to make sfogliatelle.”
Thus was the introduction to the Sfogliatelle recipe in Buddy Valastro’s Cake Boss cookbook so I absolutely had to try it. I would be meeting Buddy Valastro at his Cake Boss tour in Raleigh NC, 2011, and wanted to tell him that at least I tried.

My son and I truly enjoyed the intensity of this recipe process. Buddy was right, it’s not for the faint of heart and you need a really BIG table. I covered our wood dining room table with a plastic tablecloth so we would have enough space.

1

Holding the sfogliatelle dough after it went through the pasta machine.

Starting Buddy Valastro’s “The Cake Boss” sfogliatelle dough. We put the sfogliatelle dough through the pasta rollers about a dozen times, sometimes folding it in half, until the texture seemed right.

2

Beginning to stretch the long strip of sfogliatelle dough.

Here we begin to stretch the sfogliatelle dough.

3

Continuing to stretch the sfogliatelle dough.

Stretching the sfogliatelle dough.

4

The dough gets thinner.

Stretching the sfogliatelle dough. The recipe is on page 175 of Buddy Valastro’s “Cake Boss” book.

5

Stretching sfogliatelle dough.

We had to be so very careful to not poke holes through the dough

6

Stretching the thicker edges of the sfogliatelle dough.

Stretching the edges of the sfogliatelle dough.

7

The sfogliatelle dough felt incredible, like cool, soft velvet.

It’s hard to believe this dough was made from just flour and water with a little sea salt. Amazing! It had a cold velvety texture and was super drapey and soft.

8

Checking the thinness of the sfogliatelle dough.

The dough is almost thin enough! We had to take that little strip from the pasta machine and stretch it to 7′ by 2 feet. It hung over the ends of the table.

9

Not too many holes in the dough. Yay!

Sfogliatelle dough, stretched and thin enough with not too many holes. My son Noah and I are elated that we did it.

10

Spreading shortening by hand and rolling the dough.

Beginning to roll the dough. Noah spreads shortening completely across the dough as I roll it.

11

Continuing to roll the sfogliatelle dough.

Continuing to roll the dough. We cut the two foot roll into two pieces and put them on a cookie sheet in the refrigerator to bake the next afternoon.

12

Slicing the long roll of sfogliatelle dough.

The roll of sfogliatelle dough is sliced 3/4″ thick for the beginning of Lobster Tails.

13

Pressing the dough out like a telescope to make the cones for filling.

Pressing the dough out like a telescope, the dough is formed into a cone.

14

Piping the pate a choux pastry into each cone of sfogliatelle dough.

Pate a Choux (Cream Puff dough) is piped into each cone of dough. It was quite a challenge piping filling into all the bent ones. They looked like mummy-strangled popovers, with filling oozing out all the cracks.
The suspense is building, isn’t it? All that flaky goodness is surely going to be something amazing? Well… see the next photo.

15

hahaha our super crispy and flakey sfogliatelle are all wonky!

Ha ha ha ha! All our Lobster Tails burst! They look seriously deformed. We were ROFL over them. But they actually are extraordinarily light and crispy with a blizzard of shattering crumbs with each bite.

16.

A sugar-dusted, crispy, light, amazing Sfogliatelle, recipe from The Cake Boss cookbook.

Sugar-dusted Lobster Tail. Recipe from the Cake Boss cookbook. 3 days to make, 7 luxurious minutes to eat, 8 seconds to lick the fluffy, Italian Cream Custard Filling and last crispy crumb off the plate.

I took a small container filled with the best of the sfogliatelle to Buddy Valastro’s show. He was so charming and entertaining and awesome! A genuine good-hearted soul. After his show, we stood in line for our chance to meet Buddy and get a picture taken with him. The line moved fairly quickly.
As soon as it was our turn to meet Buddy, I opened my bin to show him my attempt at Sfogliatelle. The first thing he said was “Those smell good!” He picked one up and held it and studied it and said “It’s so light!” I was so happy! I asked him what we did wrong to make them all burst at the seams and he told me we rolled the dough too thin, to keep it thicker next time and to not push the cone out too much so there was more overlap of the strips. I got the impression that he would have loved to talk a lot longer about making good sfogliatelle but other guests were waiting in line for their photo with him. I would have loved to talk for hours about pastry! We got our picture and I walked out feeling so encouraged. It was a fantastic experience.

Meeting Buddy Valastro after his Cake Boss show in Raleigh NC 2011.

For years I kept one sfogliatelle in the freezer because “That’s the sfogliatelle that was touched and blessed by Buddy Valastro!” haha That was the only time I’ve ever made sfogliatelle but I’m thinking of giving it another go.

I raise a toast to the true Cake Boss.

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The little cake she decorated

29 Tuesday May 2018

Posted by Julia Monroe in All Sparkled Up, allsparkledup, baking, birthday, cake decorating, family, food

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birthday party, cake, cake decorating

She turned 10 and had fun putting the royal icing fantasy flowers on her little cake at her party.

She even broke some petals from the flowers and used them so creatively. I love her style!

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Christmas at Sea Tablescape

23 Saturday Dec 2017

Posted by Julia Monroe in All Sparkled Up, baking, Christmas, crafts, DIY, family, holiday, home, home decor, Uncategorized

≈ 4 Comments

Tags

Christmas table, home decor, lunch, tablescape, toy ship

I hosted a Christmas Lunch for two of my daughters-in-law. The tablescape was Christmas at Sea, which featured an old ship that belonged to my dear father-in-law. I love the Christmas song “I Saw Three Ships Come Sailing in on Christmas Day” and that was the original inspiration for the table. I would need smaller ships to fit three on the table though so one ship was big enough. One of my daughters-in-law used to work on a cruise ship so the theme was all the more fun.
1 Christmas at Sea tablescape-0474
The ship was placed on a piece of fluffy white batting in the center of the table. Small glass balls in white and wintery shades of gray were scattered like bubbles around the ship.
2 Christmas at Sea tablescape-0476
Small crocheted snowflakes were hung from the ship’s sails.
3 Christmas at Sea tablescape-0490
I also hung several glass balls and glass icicles and chandelier prisms from the ship to add to the wintery icy effect.
4 Christmas at Sea tablescape-0487
The napkins were made from Vintage Christmas Carol sheet music fabric from Spoonflower. I had the design printed on Linen Cotton Canvas and it made lovely napkins.
5 Christmas at Sea tablescape-0483
On each napkin I placed a sugar cookie snowflake. They turned out pretty but are so fragile that I broke the royal icing on several even before the lunch! But I adore snowflakes so I’ll probably make these again, even if they do break easily.
6 Christmas at Sea tablescape-0485
Several of the smaller snowflake cookies were placed around the ship.
7 Christmas at Sea tablescape-0486
To light the ship, I used three strands of tiny, battery operated lights. The battery boxes fit perfectly under the ship and were hidden under the white batting.
8 Christmas at Sea tablescape-0484
Lunch was Potato Bacon Chowder, Ham Barbecue Rolls, Spinach Salad, and Cranberry Cheesecake Pie for dessert. We were sad that one of the girls couldn’t make it due to a sore throat. But now I have a good excuse to host again. It was too fun to only do once. Instead of Christmas at Sea, it will be Winter at Sea!
9 Christmas at Sea tablescape-0480
I wish we had a fireplace mantel in the living room. I’d love to style ships like this on a mantel. If you do, please post in the comments and share. I’d love to see it!
10 Christmas at Sea tablescape-0489

 

 

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Sweet & Sparkling Specialty Sugars for tea and coffee and sprinkling

31 Saturday Dec 2016

Posted by Julia Monroe in All Sparkled Up, allsparkledup, baking, cooking, crafts, DIY, food, recipe, sparkling, tea time, tutorial, Uncategorized

≈ 2 Comments

Tags

allsparkledup, crafts, DIY, food

So happy she loved the gift I made for her! Specialty Sugars for her tea and coffee and sprinkling on toast, cereal or anything else that needs a little sweet sparkle.

Delicious and beautiful flavored sugars in jars.

Delicious and beautiful flavored sugars in jars.


I bought the decorative knobs and glass jars at Hobby Lobby. It was easy drilling a hole in the corks, using a hack saw to shorten the knob bolt and gluing them together with a few beads.
1-specialty-sugars-s-5648
~ Lavender Sugar ~
I ground up culinary lavender with a mortar and pestle, then put the lavender and sugar in a food processor. The lavender sugar was then layered with crystal sugar in the jar.
2-specialty-sugars-spice-sugar-and-lavender-sugar
~ Lemon Orange Sugar ~
Lemon and Orange zest were placed in a food processor with sugar and ground medium fine. I’ve been making this mixture for years for use in cheesecake because it makes a very fine textured cheesecake. To fill the jar, I spooned in a layer of Lemon Orange Sugar then used tongs to place white sugar cubes against the side of the jar. Then I spooned in more sugar and repeated the layers. Next time I’ll add more orange zest for a darker orange colored sugar.
3-specialty-sugars-lemon-orange-5636
3-specialty-sugars-lemon-orange-5638
3-specialty-sugars-lemon-orange
~ Vanilla Bean Sugar ~
I scraped the seeds from two vanilla beans and ground the seeds with sugar in a food processor. I used one half of each vanilla bean, split lengthwise, to place in the jar. I spooned in about 1″ of Vanilla Sugar in the bottom of the jar. Then I used tongs and a wood skewer to position each vanilla bean against the side of the jar before adding the rest of the Vanilla Sugar.
4-specialty-sugars-vanilla-bean-s-5669
~ Pumpkin Spice Sugar ~
This recipe is something one of my sons and I made up, based on the spice ratio I use in my Pumpkin Pies. We keep this sugar blend on hand to make Pumpkin Spice Lattes, which everyone knows don’t have any pumpkin in them anyway. haha. Still, the flavor is very close to my pumpkin pies, sans pumpkin. To fill this jar, I used a small spoon and a tiny funnel I made from two straws. I can’t explain how I did the design but if you look up “sand art in a bottle” on youtube, you’ll get the idea. The white layer is Vanilla Bean Sugar. The dark brown “spots” in the white layer are pieces of cinnamon stick. I wanted to position the cinnamon stick pieces to look like hearts but the white sugar kept filling in the spaces so it didn’t work out.
5-specialty-sugars-pumpkin-spice-s-5665

“Necessity is the mother of invention,” it is said. So true. I couldn’t access my precut wood pieces or run a saw so I ended up using the only wood on hand, a 30 year old piece of Sassafrass root from my parents property. It’s been in my tea collection for decades and still has a beautiful scent. I used a small craft saw to cut thin slices of the wood to make the tags. I wrote on them with permanent marker. Now I wonder if I had wood-burned the words in… could the slice of sassafrass be steeped in boiling water to flavor tea? What fun that would be! I’ll have to try it out.

6-specialty-sugars-lavender-sugar-s-5666

7-specialty-sugars-lemon-orange-sugar-s-5668
For each of the flavored sugars, I used one cup of granulated sugar plus the flavoring agent. That was plenty to fill the jar, with a little left over.
8-specialty-sugars-s-5671

9-specialty-sugars-s-5658
I hope you all have a wonderful Christmas! We sure had a jolly time.

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Croque Monsieur

12 Wednesday Oct 2016

Posted by Julia Monroe in baking, food, recipe

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Tags

food, recipe, sandwich

It’s the most luscious Ham & Cheese sandwich ever! Definitely our favorite. The guys loved them for lunch.
Don’t these ingredients look yummy?

Ingredients for Croque Monsieur. Sliced homemade bread, sliced ham, gruyere cheese, Herbs de Provence, mustard bechemel.

Ingredients for Croque Monsieur. Sliced homemade bread, sliced ham, gruyere cheese, Herbs de Provence, mustard béchemel.

I followed Bon Appetit’s recipe for Croque Monsieur. So delicious!
I baked a loaf of bread the day before but the guys cut into it so I had to make the Croque Monsieur slices a little thinner. The mustard béchemel turned out perfect. The only mustard I had on hand had horseradish in it but that was great with the ham and gruyere. The herbs were from Penzey’s, Herb de Provence.
Four slices of bread were spread with the prepared béchemel.

Tear two round ham slices in half to fit a square piece of bread.

Note: Tear two round ham slices in half to fit a square piece of bread.

Half of the cheese sprinkled over the ham.

Half of the cheese sprinkled over the ham.

The remaining four slices of bread had more mustard béchemel spread on and placed on the sandwiches.

The remaining four slices of bread were spread with more mustard béchemel and placed on the sandwiches.

The remaining cheese was scattered on top of the sandwiches.

The remaining cheese was scattered on top of the sandwiches.

Herbes de Provence sprinkled over tops of the sandwiches.

Herbes de Provence sprinkled over tops of the sandwiches.

 

Baked for about 18 minutes at 425.

Baked for about 18 minutes at 425 F.

Croque Monsieur

Croque Monsieur

The smell coming from the oven was sooo good… The cheese! The toasty bread! The herbes!

Oh I wish you could taste this Croque Monsieur hot from the oven!

Oh I wish you could taste this Croque Monsieur hot from the oven!

The middle was all melty and soft and the bottom crusts with dripping cheese had a great crunch. Oh so delicous!
Please comment if you’ve ever had a Croque Monsieur sandwich. Did you like it? This will be our go-to sandwich when we have tomato or bean soup this winter.

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In Lieu of Luke’s Diner – Sugar Crusted Orange Ginger Muffins

05 Wednesday Oct 2016

Posted by Julia Monroe in All Sparkled Up, allsparkledup, baking, family, food, recipe, tea time

≈ 1 Comment

Tags

baking, food, Gilmore Girls, Luke's Diner, muffins, recipe

The plan was to get a free cup of hot coffee from “Luke’s Diner” in town. Commemorating the 16th anniversary of Gilmore Girls, and to celebrate the upcoming debut of a Gilmore Girls mini series, Netflix sponsored pop-up “Luke’s Diner” in coffee shops all over the country. Oh my goodness, I love that show!

I had every intention of going and really looked forward to it. In fact, I even walked toward the line and snapped a picture. What a special event in town!

"Luke's Diner" pop-up at one of the local coffee shops

“Luke’s Diner” pop-up at one of the local coffee shops

But then I started to miss my own “Rory” so much that I had to leave. If I had stayed, I feared I would have started to cry and end up blubbering something like “Will you please be my daughter? I miss my daughter! Anyone in this line, can I please be your Lorelai because my daughter lives halfway to China and I’m missing her so much and we watched Gilmore Girls together when she was going to college and HOW can I possibly get a cup of coffee that we would have shared but can’t because she’s halfway to China??” If I had stayed, I totally would have done that. 0_0

So I left without coffee, immediately went home and did a Sookie thing – I whipped up some Sugar Crusted Orange Ginger Muffins and cried the entire time. I sure did.

Sugar Crusted Orange Ginger Muffin

Sugar Crusted Orange Ginger Muffin

I made up this recipe years ago, just because I needed a batter that fit in the big, new muffin tins. I still use my favorite batter-scooping spoon, even though the handle is broken.

Scooping the muffin batter with the broken spoon, just because it's the perfect size and shape for scooping.

Scooping the muffin batter with the broken spoon, just because it’s the perfect size and shape for scooping.

Sugar Crusted Orange Ginger Muffins

Sift together in a large bowl:
3 1/2 cups all purpose flour
1/4 cup sugar
5 tsp baking powder
1/4 tsp salt
1 tsp ginger
1/2 tsp cardamom

Mix together in another bowl:
2 eggs
1 1/2 cups milk
1/2 cup oil
3 Tbsp unsalted butter, melted
1 tsp grated orange rind

Mix together in another bowl:
3/4 cup raisins (I like golden best but any raisin will do)
3/4 cup candied ginger cut up into little pieces (I never buy the precut ginger because it has too much sugar sprinkled on it. All that extra sugar changes the texture of the recipe. It’s better to buy candied, sliced ginger and cut it up yourself with scissors.)

Dump the egg mixture into the flour mixture and quickly stir with a whisk or wooden spoon about 5 or 6 strokes. Mixture will be lumpy and NOT mixed together.

Dump in the raisins and ginger.

Stir quickly and thoroughly but briefly using a wood spoon or whisk. Mixture will be lumpy. Make sure you scrape the dry ingredients off the bottom of the bowl while mixing. If the batter gets rubbery and stretchy, you mixed it too long and the muffins might be tough. Anyway, drop spoonfuls of batter into greased, large muffin tins.

Sprinkle tops with coarse sugar crystals.

BAKE at 400F for 20-25 minutes.

Makes 12 large muffins.

Spicy bits of crystalized ginger and raisins stud this ginger & cardamom muffin.

Spicy bits of crystalized ginger and raisins stud this ginger & cardamom muffin.


After I had two cups of good strong coffee and a muffin, I felt better. But since I miss my daughter so much, I’m declaring it Official Wallowing Day. Truly. At least once a year I just need a good wallow.

I miss you and love you, Heather. <3
And Texas just seems like half-way to China. ;)

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Figs and Barquettes part 1

03 Saturday Oct 2015

Posted by Julia Monroe in baking, food, nature

≈ 2 Comments

Tags

figs, food, goat cheese, harvest

It started with the figs last week. I’ve heard fresh figs are very hard to find in the market and very expensive. Now that we have two fig trees, I can see why. Ripe figs are quite perishable, being in perfect form for just a day after picking. They can be kept in the fridge a week but do get softer. Like bananas, figs can be eaten when super ripe but they turn winey.

Every year I tend to give away our little fig harvest.

The entire first harvest of figs.

The entire first harvest of figs.

I love sharing and I’m just in the right place at the right time and there are people to give figs to. But this year, there was no one. So to do the figs justice, I determined to celebrate each and every glorious one. Such richness, oh my. Figs are liquid gold, honey that grows on a tree, a king’s dessert!

The fig trees nearly died two years ago from the cold winter. I’m so thankful we have figs again on one of the trees.

We rarely get a second harvest of figs, which usually freezes before it has time to ripen.

We rarely get a second harvest of figs, which usually freezes before it has time to ripen.

We were out of town so I missed the peak ripeness of some of them and several had already dropped. I picked all the ripe figs from the tree.
3 2015 Figs
Look at this basket of amazingness! I wish they weren’t so perishable.

Ripe figs in a basket.

Ripe figs in a basket.

Like honeycomb dripping with honey, the plump figs ooze with sweetness.

Like honeycomb dripping with honey, the plump figs ooze with sweetness.

A month ago I found a new favorite goat cheese, Julianna from Capriole.

Julianna Goat Cheese from Capriole

Julianna Goat Cheese from Capriole

My entire breakfast that day centered around the first ripe fig with Julianna cheese. (posted on Instagram)

Ripe fig with goat cheese, plum, omelet, biscuit and honey

Ripe fig with goat cheese, plum, omelet, biscuit and honey

But still, there truly is nothing finer than just one perfect fig.

Figs, 2015

Figs, 2015

If you only have one fig, enjoy it slowly, plain, with nothing else at all.

One Perfect Fig

One Perfect Fig

But if you have more figs, then it’s fun to go further. Which started my search for the perfect compliment, a flaky barquette to cradle a fig and other flavors.

…to be continued…

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It’s a BFN Day! Yay!

27 Monday Jul 2015

Posted by Julia Monroe in All Sparkled Up, baking, Baking for Neighbors, BFN, community, food

≈ 2 Comments

Tags

baking, Baking for Neighbors, BFN, bread, community, food, Sourdough Grain Bread

You can read more about Baking for Neighbors Day on this post. Today was BFN for the 4th neighbor and I sure enjoyed it!

It has been a long time since I baked for neighbors. I got a bit derailed when we got an anonymous note in the mailbox over a year ago. An anonymous neighbor put a pretty blue envelope in our mailbox. Inside was a cute card with dogs on the front. And inside the card was written “Keep your #$%&* dog out of our yard. We’re tired of it dragging your recycled beer bottles into our yard too. You’ll be glad to know that we’re moving because of you. #*#%@ “… etc.

If that neighbor knew us, they would have known that we’ve never owned a dog. They would know that we don’t drink and we do our own recycling so there are no bins of bottles. If our neighbor knew us, they would have known that I broke my back and was doing a great job of recovering. And they would have known how much I love to bake.

So instead of being discouraged and scared of meeting that anonymous neighbor that hates us, I decided to keep going with Baking for Neighbors. Today I handed the fourth neighbor a loaf of steaming hot, fresh from the oven, Sourdough Grain Bread.

Sourdough Grain Bread

Sourdough Grain Bread

When I handed her the foil-wrapped bundle, she was surprised and delighted. That made me so happy! I guess she’s not the neighbor who put that note in our mailbox.

All wrapped in napkins and foil, tied with string - a big loaf of Sourdough Grain Bread fresh from the oven for neighbor 4.

All wrapped in napkins and foil, tied with string – a big loaf of Sourdough Grain Bread fresh from the oven for neighbor 4.

I’m all encouraged now to keep going with BFN Day! Four neighbors down, 67 to go. ::big smile::

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Meringue Breakfast Buns again

17 Tuesday Feb 2015

Posted by Julia Monroe in baking, food, recipe

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baking, breakfast, brunch, eggs, food, meringue, Meringue Breakfast Buns, recipe

While it was freezing outside, this was going on in my oven this morning.

Savory Meringue Breakfast Buns in the oven

Savory Meringue Breakfast Buns in the oven


I posted about this before and you can find the recipe on my blog here.
They were soooo delicious. Oh the crunch! Oh the creamy! Something magical happens when you bake cheese on top of meringue. Please try it!
Meringue Breakfast Buns, served with banana drizzled with Tomato Marmalade.

Meringue Breakfast Buns, served with banana drizzled with Tomato Marmalade.

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More Christmas

26 Friday Dec 2014

Posted by Julia Monroe in baking, Christmas, family, food, sparkling, Uncategorized

≈ 1 Comment

Tags

baking, candy, Christmas, Christmas tree, cookies

I will be away for a bit but want to leave you with a couple photos. I’ll post more when I return.

Making gingerbread.

Making gingerbread.


Gingerbread snowmen with wood pick arms and raisin buttons.

Gingerbread snowmen with wood pick arms and raisin buttons.


Decorating gingerbread.

Decorating gingerbread.


The fun part of making cookies.

The fun part of making cookies.


Christmas 2014 7676
Christmas 2014 7681
Lots of sprinkles!

Lots of sprinkles!


Italian Sienese Nougat Candy

Italian Sienese Nougat Candy


Wrapping each little square of Sienese Nougat Candy in cellophane. Washi tape worked great.

Wrapping each little square of Sienese Nougat Candy in cellophane. Washi tape worked great.


Springerli. The rolling pin and cookie mold are from House on the Hill http://houseonthehill.net/index.php?p=home

Springerli. The rolling pin and cookie mold are from House on the Hill http://houseonthehill.net/index.php?p=home


The first cookie tray for the company office.

The first cookie tray for the company office.


Christmas 2014 7797
Christmas 2014 7798
My mom made the miniature tree under the cloche. I have several small forests of trees; this one is on top of the tall dining room book shelf.

My mom made the miniature tree under the cloche. I have several small forests of trees; this one is on top of the tall dining room book shelf.


We never see our tree lit until Christmas Eve. Every light in the house is turned off and the house is very dark. The light sets are turned on one by one according to the scripture. Here is the very first set, lighting the star at the top of the tree over the manger scene down below.

We never see our tree lit until Christmas Eve. Every light in the house is turned off and the house is very dark. The light sets are turned on one by one according to the scripture. Here is the very first set, lighting the star at the top of the tree over the manger scene down below.


With a completely fused spine, I'm unable to get down to floor level to look through my camera lens so focus is hit or miss. But I love this photo and I can identify with a clueless sheep. Yet my Lord still watches over me tenderly.

With a completely fused spine, I’m unable to get down to floor level to look through my camera lens so focus is hit or miss. But I love this photo and I can identify with a clueless sheep. Yet my Lord still watches over me tenderly.


The tree completely lit about 40 minutes later, Christmas Eve.

The tree completely lit later Christmas Eve. We didn’t have time to put the ornaments on so there are very few. But the lights make the tree lovely!

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