Thursday, December 31, 2009
Saturday, December 26, 2009
Friday, December 18, 2009
Our favorite family tradition at Christmas - reading "The First Christmas Stocking" written by my husband’s Grandfather in the early 1900's
Here’s an excerpt of what Meakin’s Dad told us about Christmas when he was a boy in 1919 and about the story his father wrote - “The First Christmas Stocking.”
“Many times in the last twenty years that my Dad has been gone I have wished I could tell him of some of the wonderful things I’ve seen or done or just lived through. This is one of those times. Now, thanks to Meakin and Sam, here it is. If not for all the world to see, at least for me and my children, their wives and husbands, their children and their children’s children.” James J. Hoffer,
I apologize for the change in print size and the spacing. For some reason Blogger had a mind of its own today and gave me fits with this post and I've re-done it several times with equally strange results. Do you ever have this problem? It's very frustrating. Oh well or c'est la vie as the French say.
Happy holidays, Merry Christmas and Joyeux Noel everyone.
Tuesday, December 15, 2009
Friday, December 11, 2009
A Bay Leaf Wreath – one of our favorite holiday decorations & perfect for the hard to please person on your list
It's Pink Saturday and Beverly of How Sweet the Sound, our hostess for Pink Saturday, has asked us to post about our favorite holiday decoration and to tell why it is special.
Tuesday, December 8, 2009
Friday, December 4, 2009
Tuesday, December 1, 2009
Wednesday, November 25, 2009
Saturday, November 14, 2009
You’ve heard the old adage “you can’t judge a book by its cover”. Well you can’t judge a restaurant by the building it’s in either. Caffé Rel is a perfect example. Located in downtown Franklin in the Hot Spot, a busy gas station on East Main Street, you’ll find Caffé Rel, one of the finest bistros in the mountains of western North Carolina. Don’t let the gas station location fool you because Chef and owner Richard E. Long (hence the name Rel) apprenticed at the highly selective Greenbrier Resort in White Sulphur Springs, West Virginia and went on to enjoy a prestigious career running elite restaurants in Pennsylvania. He serves a variety of upscale dishes with complex sauces that you would normally expect to find only in a fancy, pretentious restaurant. Chef Long says at heart he’s a saucier and can make a sauce out of anything. Just have one taste of the Louisiana crawfish tails in a leek cream sauce fired with a fine French cognac and you’ll realize he knows his sauces.