- Here it is 2 days, now day 4 into my 80th birthday week. I stop and go, trying to get this going. Excuse all the photos I take a lot and these below dont come near the thousands I take. I am so happy and blessed that I made it this far so many of my family and friends weren't as lucky.. Thank you Jesus for blessing me with almost perfect health Especially into these very sad times with this corona virus taking the lives of so many around us. Over the past few months I have taken many photo's so on with the picture sharing.. I'm sure if you follow me you have seen many of them because that's what I do take photo's and add recipes to my recipe page and now occasionally my Instagram. scroll all the way down for my recipe share I try to add at least one to every blogg I do.
I didn't take this one but its one of my favorites that I wanted to start with a big bang and since we just finished with the 4th I thought why not..
In the spring I was fighting aa pair of ducks in our pool, they loved it but I didn't. It took me 3 weeks to finally get rid of them they weren't giving up with out a battle.
This one I borrowed from the family I didn't take,
I like it because the munchkin is in it and though how cute.
Just a few shares of the neighborhood in the Villages.
I try to visit the Polo Ponies when they are around
they dont stay in the same place they move them around.
The monkey squirrels are very rare, so I was super excited to be able to spot one.
Yes that was the actual reading.
Lizzy showing off her new bed.
I had to add one of Lizzy I almost forgot.
Wearing my mask I have several thanks to Cindy and Brittney for sending them to me.
The Ladies on the board that run and organize our activities in our community that we live in, two are missing and one sweet Lady who was our leader has passed away and she is missed by everyone.
Church service out side because of the covid 19 virus..
Very sad and scary times, people all over the world are going thru.
The new golf, cart we love it..
My orchids did well this time.
I take a lot of sun rise and sun sets above is one of thousands I've taken.
Pete passed away May 20 2021
we were teen s in love and reconnected after 40 some years.
he was my first love we were reconnected 10 years
we lived together 8 years before he passed away.
we met and dated 4 in high school. It was meant to be.
Pete and I, we took this picture above so we could send it to his son Frank.
Chicago in winter driving by Lake Michigan.
Changed the look a little.
I think that's all for this time.
Recipe share coming up.
Piña Colada Cheesecake Bars
INGREDIENTS
FOR THE CRUST
1 1/2 c.
finely ground graham cracker crumbs (from 12 graham crackers)
1/4 c.
granulated sugar
6 tbsp.
butter, melted
1/4 tsp.
kosher salt
FOR THE FILLING
2
(8-oz.) blocks cream cheese, room temperature
1/2 c.
granulated sugar
1 c.
coconut milk, from 1 (13.66-oz.)
3
large eggs
1/4 tsp.
kosher salt
3/4 c.
untoasted sweetened coconut flakes
FOR THE PINEAPPLE FILLING
1 c.
granulated sugar
9
large egg yolks
1 c.
canned pineapple juice
1/4 tsp.
kosher salt
10 tbsp.
butter, cut into 1/2" pieces
FOR SERVING
2 c.
whipped cream topping
3/4 c.
toasted sweetened coconut flakes
16
maraschino cherries with stems
DIRECTIONS
Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides.
Make crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust. Bake until lightly golden, about 12 minutes. Let cool on a wire rack while making the filling.
Make filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Stir in coconut flakes.
Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat.
Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes. Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl. Refrigerate until very cold, at least 1 hour.
Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.
Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.
Thanks for looking
Have a happy healthy Year
Until next time:
