The big thermometer on the porch reads 68 degrees but the thunderstorm yesterday afternoon has made attaining that warm feeling more difficult today. The flag, at the main entrance has been up for a couple of days now but I forgot to show you.  I haven’t checked the far side of the dome for flowers for two days but I’m sure they are coming right along.  I know that the Sand cherry, Quince, and the Snowball bush have tiny leaves spouting out all over so the tulips are not far behind. 

Speaking of the Quince bush the Baltimore Oriole has been playing hide and seek between it and the Crab apple tree.  I have made it one of my objectives to get a picture of it even if I have to sit out there in a lawn chair with the camera glued to my eye!

During the computer build yesterday my grand daughter tried to help things along by showing me her latest invention. 

It is called the Courtneyvision and is strictly voice activated.  No key board to spill coffee in.  You don’t even have to blow the cookie crumbs out from between the keys.  It works very well because I asked it what 2 times 2 was and it answered 4.  I figure if the new machine didn’t work I would just keep the Courtneyvision instead.  Of course I would save on electricity but I don’t know if feeding her would be cheaper!

Pammie has requested the recipe for the tart I made the other day so here goes.  This was found on the back of a calendar page from Kraft Foods (2007).

                      Free-Form Harvest Apple Tart

  Prep 20 min.              Total 55 min. ( incl. refrigerating)

  1 1/2 C flour                                 2 med. McIntosh apples (about 1 lb.)
  1/2 C (1 stick) butter softened                 unpeeled, cored, & thinly sliced
  1 pkg. (8 oz.) cream cheese, divided         1 tsp. cornstarch
  1 pkg. (4 serving size) Jello-Lemon           1/2 tsp. ground cinnamon
      flavor gelatin, divided                   1/3 C sliced almonds

Place flour, butter, and half of the cream cheese in a food processor; cover.  Process,
using pulsing action, until mixture is well blended and almost forms a ball.
Shape dough into ball; wrap tightly with plastic wrap.  Refrigerate 1 hour or until chilled.

Preheat oven to 400 degrees F.  Place pastry on lightly floured surface; roll out to
14 x8 inch rectangle.  Place on parchment paper-covered baking sheet; set aside.
Mix remaining cream cheese and half of the dry gelatin mix until well blended.
Spread onto pastry to within 2 inches of edge.

Toss apples with remaining dry gelatin mix, cornstarch, and cinnamon.
Spoon evenly over cream cheese filling.  Fold edge of pastry over apples toward
center of tart.  (Apples in center of tart will remain exposed).
Sprinkle top with almonds.  Bake, in lower third of oven, 35 min. or
until crust is golden brown and apples are tender.  Cool.  Store leftover in refrigerator.

Makes 8 servings 1 slice each.

For more brown crust, lightly beat 1 egg yolk with 1 tsp. water. 
Brush over crust; sprinkle with 2 tsp. sugar.

Was it good?  You bet yah!  Hope you try it soon.  Our copy is going in the Tried ‘em—Like ‘em book!