Am I the first one to admit it???

Now that the holidays are over, and everything is packed away, I have decided that I am done with winter. I'm ready for warm sunshine, and spring flowers. Flip flops, capri pants, and short sleeve shirts. I know....we are several months away, but spring fever is hitting me early this year.

I'm already thinking (notice I only said "thinking" let's not get carried away) about spring cleaning.

Already starting to add a little bit of color to the house.

I think I'm just going to ignore the rest of the winter... anyone else with me?

Andrea and David

My good friend, Andrea, had a beautiful fall wedding last month. The reception was held at Oak Farm Vineyards, in this fabulous, old, rustic barn.


It was a perfect backdrop for her colors, brown and green. I love how natural it looked.
This is the dessert table, She had a two tierd cake, chocolate and vanilla cupcakes, and mini lemon cheesecakes. I made the cheesecakes. I was flattered that she wanted them as part of her desserts.

image: Tom Saragoza

Isn't she a beautiful bride? This is one of my favorite pictures.

The professional pictures were all taken by a very talented local photographer, Tom Saragoza, also known as my daughter's boyfriend :)

image: Tom Saragoza

Aren't the grounds beautiful?

image: Tom Saragoza

Awww, the happy couple.

Let Them Eat Cake

Tonight was girl's night at my house. We try to get together as often as we can, but with two weddings being planned, and work, it doesn't happen often enough. Tonight's menu was tacos, spanish rice, and of course chips, guacamole and salsa. For dessert I made mini lemon cheesecakes. I have been making them for several years, but now they have to be perfect. I will be making them for one of the weddings... in less than a month (no pressure). I'm actually flattered that the bride asked me.
These are also delicious with a raspberry, and raspberry sauce on top.

Mini Lemon Cheesecakes

For the crust:

1 cup vanilla wafer crumbs

2 Tbs. sugar

pinch of salt

2 Tbs. unsalted butter, melted

Preheat oven to 350 degrees. Lightly coat 12 cup mini cheesecake pan with cooking spray. Add cookie crumbs, sugar and salt to a small bowl and mix. Add melted butter and mix well. Press into prepared cups. Bake 10 minutes. Cool completely on wire rack. Reduce heat to 300 degrees.

For the filling: At room temp.

16 oz. cream cheese

2 eggs

1/2 cup sugar

pinch of salt

2 Tbs. fresh lemon juice

1 1/2 tsp. lemon zest

Beat cream cheese with paddle attachment, about 5 minutes or more, ( at this point you really can't beat it too much) you want all the lumps out. On medium low, add eggs one at a time. Add lemon and lemon zest, beat 1 minute and scrape down sides of bowl. Add sugar and salt, beat 2 minutes, scrape bowl . Divide batter into 12 mini cups and bake 20 minutes. Cool completely on wire rack. Wrap with plastic wrap and refrigerate over night. When serving I usually place in a foil cupcake liner. They are easier to eat, you don't need a fork, and they travel well.

Sunday drive

murphys ca.

Sunday morning we packed up the car, and the dog, and took a little drive up to the sierra. We spent the day in Murphys, (yes, there is no apostrophe) a little old town that was probably a mining town back in the day. It is now a little touristy town with cute little shops, restaurants, wineries, and Bed and Breakfasts. We had a nice afternoon, it seemed like everyone brought their dogs. Rosie had a blast meeting all of them, there was even another Rosie. We grabbed a couple of sandwiches at a local deli, and had a little picnic in the park. A very relaxing day.