My Guardian Angel Shadow Boxes are perfect, fast and easy to frame my angels. You can see in the video two of the 5” angels framed and hanging in my downstairs hallway.
We are running a special on these shadow boxes to help you get acquainted with them. Order one or more, either the 7″ or 8″ Guardian Angel Shadow Box, and we will ship one FREE. One free shadow box per order. This is a limited time offer until the end of September.
I changed my favorite banana bread recipe after I returned home from a trip to New Zealand. It is so fun to experience food in another culture and bring new recipes home or use the experience to give your old recipes an update.
The food in New Zealand was really tasty and well prepared even in the little road side cafes when we were traveling. Their pastries were home made and banana muffins were a staple. They were a lighter version of our banana bread except for the addition of delicious chunks of dark chocolate.
Also when we had dinner at a friend’s house I was surprised that traditional banana bread was served like a cake and frosted with chocolate frosting – so good.
When I got home I added dark chocolate chunks to my banana bread along with doubling the amount of walnuts called for in my recipe. Well the result was not only reminiscent of my New Zealand eating experiences but mouth watering – just plain delicious!
This is a sweet twist on our American classic banana bread.
Use your favorite recipe — double the walnuts and add 3/4 cup of dark chocolate chunks. I like the chunks better than chips, but dark chocolate chips work too.
It’s also quite lovely baked in a small angel food pan for a special occasion. No need for frosting this cake with the chocolate chunks inside.
Just in time for Easter I wanted to share my delicious egg recipe. This is a favorite for our Easter dinner! I also like to serve this all year round – it’s great for a cold summer lunches, with dinner, and for brunch.
6 Large Organic Free Range Eggs
Gray Celtic Sea Salt & Fresh Ground Pepper
3 Spring Onions, sliced very thin
¼ cup chopped Fresh Dill
Grated fresh Horseradish Root – fresh is milder than prepared
This is such a simple recipe so it is important to have the best ingredients and not over cook the boiled eggs.
Bring refrigerator-cold eggs to a boil, immediately turn off the heat and let them cook for 8 minutes in the hot water. The yolks will be cooked but still very moist. After the eggs are cool cut in half and arrange on a serving plate.
Salt and pepper the eggs.
Add a small dollop of Crème Fraiche to each egg half.
Sprinkle the sliced Spring Onions on top.
Sprinkle the Fresh Dill.
Grate the fresh Horseradish to taste directly on the eggs as the final layer – I use a micro plane.
Miniature boxwood wreaths dress up an old, iron candelabra for festive Christmas entertaining. For small wreaths and garlands, boxwood is the ideal broadleaf evergreen to use. Its tiny dark green leaves are adorable, shiny and stay green for a long time inside.
I love using greens from my own garden to decorate my home for the holidays. It is so satisfying to grow your own, to use live decorations and to “shop” in your back yard.
To make each wreath I used single branches about 3” long. I wired each one to the previous one until I had a garland about 7” long. I then overlapped the ends and wired them together to form the wreath.
It is important to use soft clippings – no woody stems – so the garland is flexible enough to form a small circle.
Boxwood loves to be pruned any time of year to let the light in, so don’t be shy about gathering lots of boxwood clippings for wreaths of any size, garlands and green arrangements.
Margaret Furlong is an artist and designer who has had a presence in the gift and home décor world for over 30 years. Whether it be design, nature, faith or family—Margaret wants to carefully savor the details.