Ho-Ho-Holiday Heap!

HOLIDAY HEAP

December 4 from 10am-5pm

St. John's Church

2640 Saint Paul Street, Baltimore, MD

Shop handmade and have fun while doing so at the Charm City Craft Mafia's 4th Annual DIY indie arts and craft show. There are over 45 super talented, crafty vendors showing off apparel, jewelry, accessories, ceramics, paper goods and so much more. The illegible ink family will be on hand to unveil a whole new line just in time for Baby illegible ink's arrival in early January!

Ours... to fight for

The Four Freedoms or Four Essential Human Freedoms is a series of 1943 oil paintings by one my favorite American artists, Norman Rockwell. The Four Freedoms theme was derived from the U.S. President Franklin Roosevelt's 1941 State of the Union Address. During the speech he identified four essential human rights (Freedom of Speech, Freedom of Worship, Freedom From Want and Freedom From Fear) that should be universally protected and serve as a reminder of the American motivation for fighting in World War II. Roosevelt's message was: "In the future days which we seek to make secure, we look forward to a world founded upon four essential human freedoms."

Thank you should be said every day to our military service members, both active and veteran, for your dedication, courage and sacrifices to protect our freedom.

It's been 30 'Berry Nice Years!

When I realized it has been 30 years since Strawberry Shortcake made her debut, I couldn't help thinking about the small plastic dolls I had when I was younger: Strawberry Shortcake, Lemon Meringue, Blueberry Muffin, Orange Blossom, Lime Chiffon and Apple Dumplin. (Wow, I wonder why I am suddenly hungry for desserts and a cup of tea?)

So, cheers to Strawberry Shortcake and her pink cat, Custard! They are still two of my favorite desserts and since strawberries are currently out of season, I think I'll have to celebrate tonight with my own vanilla custard. Enjoy!

Ingredients:
3/4 cup sugar
3 tbsp cornstarch
3 cups milk
4 beaten egg yolks
1 tbsp butter
1 1/2 tsp vanilla

Directions:
Combine sugar and cornstarch in a saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 additional minutes. (Really focus on the stirring. When I would help my mom with this recipe as a child, I was notorious for forgetting to stir and then we'd have "burned bottom custard." Yuck.) Remove pan from heat. Gradually stir in 1 cup of the milk mixture into egg yolks. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil and then reduce heat. Cook and stir again for 2 additional minutes. Remove pan from heat. Stir in butter and vanilla. Pour your pudding or custard into a bowl or dessert dishes. Cover surface of pudding with plastic wrap. You can serve this custard warm or cold. (Makes 4 servings.)