Visiting Maids

01/18/2025

05/29/2024

Rosie the Maid will save the day!

05/01/2023

Yes, please!

09/18/2021

Good to know! ❤️

The History of 'APRONS'

I don't think most kids today know what an apron is. The principle use of Mom's or Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids..

And when the weather was cold, she wrapped it around her arms.

Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, she walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.

Send this to those who would know (and love) the story about aprons.

REMEMBER:

Mom's and Grandma's used to set hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.

They would go crazy now trying to figure out how many germs were on that apron.

I don't think I ever caught anything from an apron - but love

09/03/2021

Recipe of the Week: Black Forest Cake
by Sylvia Reynoso Gala

For the cake:

1 cup softened Magnolia Gold butter
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
4 eggs
1-1/4 cups breakfast cocoa
1-1/2 cups Magnolia fresh milk, cold
2-1/2 cups all-purpose flour

For the icing:

1 tall can condensed milk
1/4 cup Magnolia Gold butter
1/2 cup chocolate chips

reheat oven 350°F or 175°C.

Line two 9 inch pan with waxed paper.

For the cake:

Beat in a big bowl at high speed with a hand mixer the butter, granulated sugar, salt, baking powder, baking soda, and vanilla. When mixture is creamy, add eggs, one at a time, and beat until blended.

Turn mixer to low speed and add the cocoa, cold milk, and flour.

When mixture is almost blended, raise speed to high and beat for two more minutes.

Pour into prepared pans and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center of cake comes out clean. Cool. Remove from pan.

For the icing:

Put in a pressure cooker the can of condensed milk with enough water to cover the top of the can. Be sure to peel the paper label to avoid staining the insides of the pressure cooker. Cook for 20 minutes. Cool the pressure cooker before opening. Let the can cool down before opening.

Melt over low fire the butter and chocolate chips. Put in a bowl with the cooked condensed milk. Beat until creamy. Drizzle or spread over top of cake(s).

Top with cherries and dark chocolate shavings. Optional - sprinkle sifted powder sugar on top.

01/25/2021

Love your work...whatever it is!

Maituturing na isang nakakabilib na success story ang buhay ng OFW na si Marvin Aguda dahil bago siya naging may-ari ng isang pizzeria sa Milan, Italy, nagsi...

11/17/2020

Jesus Christ, my Lord, my Savior!