Happy Halloween 2018

I’m not very happy.  I am sicker today and so are some of my family members, one actually in the hospital as of this morning.  This is a devilish time of year for us for sure.

I’m sharing various Halloween pictures and images of days gone by.  I never made many of my children’s Halloween Parades due to work but I did try to schedule this off as many years as I could.  You have to be fair to the other mothers you work with.I really miss when kids ran around with fake weapons and no one batted an eyelash until evil started spreading like wildfire.  Also, boys actually could be boys.

One year I took my kids & their friends to a really fun family themed haunted forest in a park nearby.  You walked part of the way and then enjoyed a Hayride back for warm apple cider and donuts!  This was the only picture I took of a Zombie Elvis & his band.  Yes that is a mannequin directly behind him. 

These are some wax horror figures from the Niagara Falls, Canada Louis Tussaud’s Wax Museum from many years ago.

 

Cemeteries in Black and White

Black & white photography really does give a certain “mood” to prints.

It especially gives a cemetery that added “cold as stone” feel.

My best friend took this picture of me many years ago pretending to be “Angelique Collins” from the old Dark Shadows series. We loved that show. Ironically I find I have a number of grandmothers on my French side by that very name, “Angelique!” Had I known this sooner I would have insisted my parents change my name. As you can see I lightened my hair so I could resemble her. (the picture is badly deteriorating and yes, that is a crystal ball!)
Some of my ancestors were burned as witches and I inherited it.

Psych!

Psycho!


Cemetery Photographs in the Fall

Not as Macabre as one might think.

I am not able to name the cemeteries I photographed but know one is simply the gate from Yerkes Cemetery in Northville, Michigan. I believe the other two at the top of the crosses are from a cemetery somewhere around the Traverse City area in Michigan. All the others were taken in a cemetery in or around Calumet, Michigan.  Two of the figures looked terrible the last time I was up and took these shots.  Here’s an example from years before in black and white.

The End

“They’re coming to get you Barbara….they’re coming for you Barbara….they’re coming for you…LOOK, there comes one of them now!!!”

Fall is Fleeting

So hard to believe just another week until November!  Less than a month until Thanksgiving and the Holiday season begins.  Autumn is just not long enough.  Nothing is ever long enough when you love it so.  I sit through the cold winter to welcome spring and then swelter through summer until the welcome autumn chill cools it down again.

That being said, I didn’t forget Halloween.  Though I don’t celebrate it anymore, those around me still do and I still have many fond memories I will share very soon.

Prepare!  Gather your talismans & good luck charms or say your prayers, which ever you think will save you!

The Undeniable Beauty

Of God’s Creations

 

From what was once my own back yard.

A beautiful Maple tree stood just for me.

All photos, art and content were taken, created and owned by Po’ Girl Shines.  No part of this website may be used,  reproduced or transmitted without the sole written consent of the designer and author, Po’ Girl Shines, except for brief quotations for written reviews.  
Please contact me with any questions in the comment section. 

Luscious Autumn

The colors of fall help to awaken the senses to delightful aromas of hot apple cider, cocoa and pumpkin spice that surrounds you no matter how hard you try to escape it at this time of year.

Please enjoy the following fall photos.

 

All photos, art and content were taken, created and owned by Po’ Girl Shines.  No part of this website may be used,  reproduced or transmitted without the sole written consent of the designer and author, Po’ Girl Shines, except for brief quotations for written reviews.  
Please contact me with any questions in the comment section. 

Pumpkin Spice Goodies

Po’ Girl’s Recipe Page Soon to Come

PUMPKINPATCH

It’s pumpkin time!  I love pumpkin anything, almost.  If I get a young, sweet one, I will just eat the flesh with a little butter and salt.  Delicious as any good squash.  Problem is many don’t eat them til they are older so they think the taste is very blah.  It’s OK to eat as a vegetable just as any fresh squash is.  It has never gotten proper consideration on the dinner plate.

I always end up sick of Pumpkin Spice by Fall’s end.  From the creamers in my coffee to any recipe I can cram it in, I will do just that.  Was never a fan of actual Pumpkin Pie, not sure why.  I will eat it if it’s offered to me though.  A small piece smothered in whipped cream is not bad.

Please enjoy the following Pumpkin recipes with this disclaimer:  Results are not guaranteed and be aware that I often use less sugar in my recipes than most conventional recipes contain. 

Pumpkin Muffins

 

1 1/2 C flour (all-purpose or whole wheat)

1/4 C brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

dash of other spices of choice such as

nutmeg, cloves, ginger, turmeric or cardamom

1/3 C oil or melted butter

1 egg

1/4 C vanilla creamer

1/4 C Pumpkin Spice

or any creamer/milk with additional sugar for sweetness

3/4 C Pulp of Pumpkin or Butternut Squash

1/2 C well chopped Walnuts (optional)

1/2 C chocolate chips (optional)

This made a dryer batter with results more like a scone than a muffin when I baked them in muffin top holders. (not pictured)

Bake at 375° for approximately 15 minutes, but keep an eye on them.

Pumpkin Chocolate Chip Cookies

 

2 1/4 C flour of your choice

1/4 C wheat germ

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

dash of nutmeg, cloves, ginger or other spice of choice

1/2 C butter

1/2 C brown sugar

1/4 C sugar

1 tsp vanilla

2 TB Pumpkin Spice Creamer

2 eggs

3/4 C pulp Pumpkin or similar squash

10 oz Chocolate Chips (optional) for plain pumpkin cookies

Chopped nuts (optional)

Mixing & baking identical to making any chocolate chip cookie. The puree & creamer goes in with the wet ingredients, once all incorporated, then the dry, which should have previously been combined and set aside, is mixed in.

Bake at 350° for approx 9 minutes but keep an eye on them.

Cheesecake

 

Ritz Cracker crust

42 crackers (crumbled in food processor till done)

2 TB sugar

4-5 TB melted butter

Mix everything in bowl & press in the bottom of an ungreased 8″ Springform Pan with Parchment paper on the bottom. Please click on areas highlighted for more in depth information on how to easily cover the bottom of your pan if you are not familiar with how to do this.

Place the pan in the freezer while you prepare the Cheesecake filling of:

2 – 8 oz pkgs of cream cheese (OK if one is low fat, have not tried all low fat yet per critics)

3/4 C sugar

1/2 C sour cream

2 TB cornstarch

1 tsp vanilla

2 eggs

Using a mixer, cream the cheese and the sugar, then add the sour cream and additional ingredients mixing til combined for each one, one at a time.

To make this

Pumpkin Spice Cheesecake

you will merely add 3/4 C pumpkin puree & 1/4 C Pumpkin Spice creamer before adding the eggs                                            AND

place 1 tsp cinnamon & dashes of nutmeg & cloves (spices of your choice) to the cornstarch mixture changing up the amount by 1 TB to a total of 3 TB cornstarch.

Once it’s all combined and smooth, take out the crust and pour in the filling. Place in a pre-heated oven of 325° for approximately 45 minutes but please keep an eye on it, especially when you can begin to smell your baking.  One I baked just right, the other slightly over baked but eatable. 

Once it’s out, let it cool for at least an hour or two on the stove before trying to remove the springform band around it. The parchment paper allows it to slide onto the plate very nicely (Parchment will remain under the cake).   Never cut inside any pans if you can avoid it. I have never had to “slide a knife” around the edge as some instructions have advised. You should not ever have to do this.

Place the cheesecake in the fridge for a number of hours to completely chill. Some swear overnight, but I have not had to wait more than a few hours. Make sure it’s completely chilled before cutting.

Great Instant Pot Cheesecake recipe but you will need a special 6″ pan to fit inside the Instant Pot, plus some are not happy with the condensation that drips onto the cake.  Click for more info.

I plan on posting some Instant Pot recipes of my own very soon.

 

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