My Morning Run

Here are some photos from my morning run. The weather in Texas is

just fantastic right now. The high will be about 73 today. Lows have been

in the 40's.

We live in a masterplanned community in a suburb of Fort Worth. They

have done a nice job of leaving plenty of green area with

nice pathways for running, biking, etc.

Ther is a lot of undeveloped land around the path I take. I hope

to catch some wildlife or some cattle in this

area soon.

I cannot wait until the leaves start to turn.

Texas State Fair

My husband and I went to the State Fair today. Here are some photos.

We actually went down this slide...it was fun!

My camera was not cooperating. I took several shots of the Ferris Wheel and I could

not hold still. They were all blurry so I put a watercolor effect on this one. I think it

looks pretty cool.

One of the permanent structures at Fair Park.

Cabo Sun

To me there is just something special about the Western coast sun.

This was a view of the sunrise from our balcony. We could actually lay in bed and see this view.

It would be nice to wake up to this each morning.

You know the questions "Do you like sunrise or sunset better?"

I have always been a sunset girl. Guess it goes along with my night owl nature.

The sun would hide behind here each evening.

Also, the colors in a sunset have a more heavenly feel. In Texas we get

beautiful pinks and purples, etc. I will have to catch one for you!

I am having fun learning PhotoShop

I was bored one night and decided to take some of my random photos and play around

with my PhotoShop software. This inspired piece came from the photo below.

I took this picture of this tiny pink flower at my Mema's house. She lives in South Texas
where the Mesquite trees and brown grass take over everything.
She spread some flower seeds on her front lawn and watered it like crazy...this little guy was
the fruit of her hard work.

As I see it...8 hours a day

I work at a desk all day. I do enjoy my work but it can be repetitive at times.

My office needs a makeover.

I work with numbers a lot. The ten key is my friend.

The two hole punch...ask anyone I work with how crazy it makes me when
someone bumps it against something and makes it punch the hole 1/4 of an inch off. I check
it each time I use it.



My new calculator. The old one bit the dust after a co-worker knocked a
soda over on it and then a few weeks later I did the same with my latte.

Recipe for previous Post

This is especially for Merisi


Mary Ann Cake with Mascarpone and Berries

Mascarpone is a soft fresh Italian cheese made from cream, with a texture reminiscent of sour cream. Delicate in flavor, this rich cheese pairs deliciously with fresh fruit.

For the cake:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
1 cup milk

For the topping:
2 cups mixed berries, such as blueberries, raspberries and sliced strawberries
4 Tbs. granulated sugar
6 oz. mascarpone cheese, at room temperature
1/3 cup sour cream, at room temperature
1/4 tsp. vanilla extract
1/2 cup chilled heavy cream, beaten to soft peaks
Confectioners’ sugar for dusting (optional)
Preheat an oven to 350°F. Grease and flour a Mary Ann cake pan.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.

Just before serving, prepare the topping: In a nonreactive bowl, combine the berries and 2 Tbs. of the granulated sugar and stir until well blended. Set aside.

In a small bowl, using a rubber spatula, gently combine the mascarpone, sour cream, vanilla and the remaining 2 Tbs. granulated sugar. Fold in the whipped cream. Spoon the mascarpone mixture into the well of the cake, spreading it to the edges. Arrange the berries on top of the mascarpone mixture. Dust the cake with confectioners’ sugar. Serves 12 to 16.

Williams-Sonoma Kitchen.