Friday, July 31, 2015

July 31



There are about twenty persimmon trees in my new backyard that need to be dug out.  The huge pecan tree looks much better after a few branches were trimmed.  There's one other tree that I need to identify and determine if we want it in the yard.

Wednesday, July 29, 2015

July 29



at The Philbrook Museum of Art
Tulsa, Oklahoma

Tuesday, July 28, 2015

Monday, July 27, 2015

Sunday, July 26, 2015

July 26



The Roadside Cafe, c. 1950
oil on canvas
Kees van Dongen 1877 - 1968

The Philbrook Museum of Art
Tulsa, Oklahoma

Saturday, July 25, 2015

July 25



Salvador Dalí. Spanish, 1904–1989. Célise Receives Germeuil’s Letter , 1968. 
From the series “The Marquis de Sade”.

The Philbrook Museum of Art
Tulsa, Oklahoma

Friday, July 24, 2015

July 24



The Philbrook Museum of Art
Tulsa, Oklahoma

Thursday, July 23, 2015

July 23



The Philbrook Museum of Art
Tulsa, Oklahoma

Wednesday, July 22, 2015

July 22



Nice, le Baie des Anges, 1927 ~ Raoul Dufy

oil on canvas

The Philbrook Museum of Art, Tulsa, Oklahoma

Tuesday, July 21, 2015

July 21




Lemon-Ginger Bundt Cake                serves 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners' sugar, for dusting


STEP 1
Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.

STEP 2
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.

STEP 3
With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

STEP 4
Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners' sugar before serving.



Friday, July 17, 2015

July 17



The lot is staked.

Thursday, July 16, 2015

July 16



A photo edit of my new tervis 16oz. insulated tumbler ~ perfect for sipping a margarita.

Wednesday, July 15, 2015

July 15



Happy to find this turquoise bed skirt on sale at Dillard's.
Adding more color to the guest room.

Monday, July 13, 2015

Sunday, July 12, 2015

Saturday, July 11, 2015

July 11


This large pecan tree sits about ten feet inside our property.


Here's a view of our lot from the back of the property looking towards the street.



This photo in January before we purchased the lot.

Friday, July 10, 2015

July 10



Margarita made with Herradura Anejo Tequila, Grand Marnier, lime juice, orange juice, agave nectar and water over crushed ice.

Thursday, July 9, 2015

July 9



New quilt to brighten up the guest room.

Tuesday, July 7, 2015

Monday, July 6, 2015

Sunday, July 5, 2015

July 5



I'm sure Flash is relieved the 4th of July holiday is over.  She manages her fear of the loud booms much better than when we first adopted her.  She knows she is safe indoors.

Saturday, July 4, 2015

Friday, July 3, 2015

July 3



... and then we build.

Thursday, July 2, 2015

July 2



crepe myrtle

Wednesday, July 1, 2015

July 1



from a recent Parade of Homes tour ... I am loving the tile selection for the wall of this bathroom.