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I’m back

Oh, boy. I just saw how long it has been since I last posted. I should be disciplined.

What has distracted me so? Well, let’s see. I started in real estate, and … I started in real estate. That should say it all. Nothing has been as whirlwindy[...] read more

tf split pea soup

Split Pea Soup (Bump)

This originally posted in 2011, but a new friend made it and told me so on our Twig and Feather Facebook page. So now I have to make a batch myself. Oh, the power of suggestion …

I’ve been absent all week … too sick to even get online.[...] read more

Little House in the Snowy Woods

Happy first day of winter! Here’s a memory from a few years back. I’m hoping for more of the same this year.

I am living in a snow globe.

Every handful of minutes, the wind visits the alders and maples and evergreens surrounding our house[...] read more

Gingerbread Bars with a Lemon Glaze

Want a bite of Christmas? Here you go.

Gingerbread Bars with a Lemon Glaze

Gingerbread Bars with a Lemon Glaze


  • 1 stick butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • _______________
  • Juice and zest of one lemon OR 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/2 stick butter (1/4 cup)
  • 1/2 cup whipping cream
  • 1 1/3 cup powdered sugar


  1. Gingerbread Bars
  2. In mixer, cream butter and sugars together until fluffy.
  3. Add molasses, vanilla and egg and blend well.
  4. Sift dry ingredients together and add. Mix well.
  5. Press into well-greased 10 x 15 rimmed jellyroll pan. Dough will be stiff and sticky. If needed, wet hands to press dough down evenly.
  6. Bake @ 325 for 16-18 minutes, or until slightly underdone. Do not overbake.
  7. Cool slightly, then cut into squares or diamond shapes.
  8. Top with lemon glaze.
  9. ____________
  10. Lemon Gaze
  11. In saucepan, add lemon juice an zest, sugar and butter. Cook until butter is melted.
  12. Add whipping cream and heat until mixture comes to a boil.
  13. Boil for three minutes, stirring constantly.
  14. Add powdered sugar to the mixture and whisk to incorporate.
  15. Pour over slightly cooled bars.

photo 2 (2)

My New Favorite Sandwich: Cuban Sliders

This was this afternoon’s football fare. Yes. I know they’re ugly and messy.

Layer slider bottoms all over your pan (if you feel squarish, you may use a square pan.

I don’t want to mislead you. These were fabulous in large part to the[...] read more


I’ve always loved Leonard Cohen’s Hallelujah, but now there’s a Christmas version too. I think I like it even better. 🙂

Should any one person be having so much fun?

I absolutely love, love, LOVE what I’m doing.  I’m pretty sure I’ve said that twenty times this week, as everyone I run into asks me the same question, “How do you like real estate?”

What’s not to love? I’m[...] read more

lemon crepe

Crepe Love

If you asked me to describe Paris in one word, I would answer without a split second’s hesitation, “Lemon.” And then you would back away slowly with that, Please don’t hurt me, crazy person look on your face, and I[...] read more



Gage follows me into the bathroom and watches while I put the brush back where it belongs. As we turn to leave, he settles his gaze on the drawer where I keep the bandaids -- the boring ones, and the ones I've collected just for him.

I can see his thoughts.

"Grandma," he begins, "I hurt my nose."

"You did? When did that happen?"

"Just now."

I pull the drawer open to reveal the bounty within. "Would a bandaid help?"

He nods.

I pull out a small, nose-sized Batman bandaid. "How about this one?"


He smiles as I peel the back off and place the caped crusader on the bridge of his nose.

"My arm hurts too."

Iron Man goes there.

"And my other arm."

Here We Go

At heart, I’ve always been a matchmaker.

As I remember, it all started in fifth grade when my best friend set her sights on the boy who sat kitty-corner from her desk. “He’s so CUTE!” she gushed. That was pretty much all the[...] read more

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Taco Cups

I am happy to report that Dave does not have to give up his weekly taco fix. You were worried for him, right?

I was playing around with wonton wrappers the other day (don’t give me that look … you know we all do it) and I came up with a[...] read more

Zuppa Toscana: Take Two

About a year and a half ago, a friend from church taught a group of us how to make a copycat Olive Garden Zuppa Toscana. I loved Lindsey’s version and found it to be a little lighter and probably a whole lot healthier than Olive Garden’s[...] read more

Rotisser-whee! Chicken

Oh, how I love Costco’s rotisserie chicken. I mean it. I never get over how far that little $4.99 chicken will stretch. Here’s what I did with it this week:

I should have taken a picture before I started carving away … next time!

First,[...] read more

French Onion Soup 5

All-Day French Onion Soup

Does the title scare you? I had to be truthful. In the spirit of full disclosure, you need to know that this is a recipe best made on those days when your car has been stolen, or you have a flat tire, or a tree has fallen across the driveway. You know.[...] read more

One Year Bible: Jan 7

To read today’s portion of scripture, follow this link to
or find the following in your Bible:

Genesis 16:1-18:15
Matthew 6:1-24
Psalm 7:1-17
Proverbs 2:1-5

“Do not lay up for yourselves treasures on earth, where moth and rust destroy and where thieves break in and steal; but lay up for yourselves treasures in heaven, where neither moth nor rust destroys and where thieves do not break in and steal. For where your treasure is, there your heart will be also” (Matthew 6:19-21).

When we bought our 13 acres of woods 24 years ago, we were little more[...] read more

Gone Fishin’

Apparently, all Oklahomans fish. It’s not optional. Even new, gangly-legged transplants are expected to pole-up and do their part. Shortly after our move from my home state to his, my new step-father decided the seven year-old me needed[...] read more

Hannah Overton (3)

Part 3 of a series on Hannah Overton and the people in her life.

Hannah Overton (1)  Hannah Overton (2)

The moment Noreen and I settled on the retreat theme, months earlier, my internal debate began. I remember ending that phone call thinking, How[...] read more

Pecan Tassies

A long time ago -- long before I'd begun acquiring my people -- I acquired this fancy little gadget, which my friend ordered from a man in Philadelphia who was handy at carving fancy little gadgets. I think she ordered one for me so I would stop badgering her into baking me batches and batches of my at-the-time most favorite dessert: Pecan Tassies. Lois looked relieved when she shoved her gift across the table toward me. "And here's the recipe," she added. Despite the period at the end of her sentence, I couldn't help but hear the unspoken, "Now, quit bugging me." We're still friends. But I've had to make my own Pecan Tassies ever since.

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