Friday Photos

Hello! How was your week? The last week of May. Can you believe it? May, as so many of you have also mentioned, can be quite busy. Good busy. But still busy. As we head into June, I am looking forward to more cozy, regular, ordinary days. Here are some photos of how the last week of May looked around here.

I enjoyed my early morning walks and met a few new friends, too.

Our little Cosmo celebrated his third birthday! He is so very sweet, loving, and funny. We are happy he joined our family!

He loves most everything, except maybe Algebra.

Christopher sent us this sweet photo of Peyton choosing her flowers. Peyton always has the most beautiful garden. 

Mocha and I enjoyed a lot of time on the screened-in porch this week. 

I finished this book out there, and it was good.

I made this breakfast for Flynn before she went to work yesterday. She really enjoys it, and I am so happy for her!

It is strawberry season here, and Madison loves strawberries! She made a delicious Danish dessert that Nicolas' grandmother used to make for him in Denmark. I asked her for the recipe because I think you would love it as much as we do! We call it Danish Strawberry Porridge.

Jordbærgrød |  Makes 5-6 servings

3-4 pints of fresh, local strawberries

zest + juice of half a lemon

1/4 cup granulated sugar + more for topping

2 tablespoons of cornstarch

3 tablespoons of water

heavy cream for topping

1. Wash the berries and slice off the tops, preserving as much of each strawberry as possible.
2. Add strawberries to a pot. Add lemon zest and juice. Add sugar. Note: You may need more or less sugar depending on the berries' sweetness.
3. Stir to combine, then simmer on medium-low heat for 15 minutes, until the strawberries begin to cook down.
4. In a small bowl, mix the cornstarch and water. Add to the strawberry pot and continue simmering for 5 minutes, until the mixture is thick. Note: Feel free to use your spoon to mash the berries some. This is all about personal preference! I typically leave the strawberries somewhat intact for a more rustic porridge.
5. Let cool. Place porridge in the fridge for at least 2 hours.
6. Time to serve! Add a few spoonfuls of the jordbærgrød to a bowl. Add a drizzle of heavy whipping cream and a sprinkle of sugar. Note: This amount of sugar depends on how much you have already added to the porridge as well as the sweetness of the berries. I always try to add less when cooking and add more on top if needed. Lately, I've been using Turbinado sugar for an extra crunch. 

This week's salad was delicious! Just lettuce, cherry tomatoes, feta cheese, hard-boiled egg, leftover corn off the cob, and some leftover steamed shrimp. Leaving you with a few little thoughts of someone who is not me, but which I do agree with wholeheartedly!

Have a wonderful weekend, my friends!

Billie Jo

Things I Like And Things I Don't: Summer Edition

Memorial Day has always signified the unofficial start of the summer season. To commemorate this momentous event, I bring you some things I like about summer and a few I don't! 

During summer, I like...

Late afternoon and early evenings, reading on the beach.

All the summer food, like hot dogs, corn on the cob, garden lettuce, and tomatoes.

Mid-afternoon thunderstorms.

Earlier morning walks.

Eating dinner on the porch.

Shark Week.

After dinner ice cream runs.

Three months of Big Brother.

And dreaming of autumn every single day.

Some things I don't like about summer???

The sun. And the heat. And the sun.

And the heat.

Bugs. Mosquitos, bees, wasps, hornets, moths, and on and on and on.

And crowded beaches.

But that's just me!

Happy Wednesday!

Billie Jo

(Pinterest for the fun.)

Memorial Day Morning Coffee

Good Monday morning on this Memorial Day 2026, my friends. I was up early and got my walk in before loading the dishwasher, making coffee, and drinking a glass of water. I try to do that every day before my coffee because drinking enough water isn't part of my skill set. We have no plans for the day until dinner, where we will have the first of many BLT dinners this summer. Details to follow!

This weekend was lovely, despite the cooler air and intermittent drizzle. We did celebrate the birthday. of one very special young man, our son-in-law Nicolas! Madison hosted us at their beautiful home and decorated it so nicely, using his beloved home country of Denmark as a theme. Nicolas is an amazing man, and we are blessed to have him as part of our family. 

Madison made one of his, and our, favorite meals! Nicolas had it growing up in Denmark, and Madison recreated it perfectly. It is called Ristaffel in Danish, and is basically chicken cooked in a curry sauce and served over rice. Then you have your choice of several different toppings that sound as if they shouldn't go with this meal, but trust me. They do! 

Madison had pineapple, raisins, tomatoes, bananas, cucumbers, oranges, and peanuts, along with some delicious mango chutney to choose from! It was delicious! If you want to try, just search for a curry chicken recipe and enjoy!

I enjoyed visiting with Madison and her dog, Draper, while she was cooking. In other news, I am continuing my current obsession with salads, and I decorated a bit for summer!

Have a lovely Memorial Day! See you back here on Wednesday!

Billie Jo

Answers to some questions last week:

Stacy- This bird is a Red-winged Blackbird. I had to look it up, as it was unfamiliar to me. It is beautiful!

Ginny- Yes! Flynn actually gets one smoothie or an acai bowl for free every shift!

Robin- I would love to share the fudge recipe! It is easy, but so good!

Our Favorite Fudge

• 1 (12 oz) bag semisweet chocolate chips
• 1 (12 oz) bag milk chocolate chips
• 1 (14 oz) can sweetened condensed milk, divided
• 2 tablespoons whole milk, divided
• 2 teaspoons vanilla extract, divided

Directions

• Prepare the Pan: Line a 9-inch square baking pan with aluminum foil, ensuring the foil extends over the edges for easy removal. Lightly spray the foil with cooking spray to prevent sticking.
• Make Semisweet Layer: In a medium saucepan over low heat, combine the semisweet chocolate chips, ⅔ cup (about 9 oz) of the sweetened condensed milk, 1 tablespoon milk, and 1 teaspoon vanilla extract. Stir constantly until the mixture is smooth and fully melted, about 3–5 minutes. Pour into the prepared pan and spread evenly with a spatula. Place in the refrigerator to set slightly while preparing the next layer.
• Make Milk Chocolate Layer: In the same saucepan (cleaned) or a new one, combine the milk chocolate chips, the remaining sweetened condensed milk (about 5 oz), 1 tablespoon milk, and 1 teaspoon vanilla extract. Melt over low heat, stirring constantly until smooth, about 3–5 minutes. Carefully pour over the semisweet layer, spreading evenly.
• Chill: Cover the pan and refrigerate for at least 2 hours, or until the fudge is firm.
• Cut and Serve: Lift the fudge from the pan using the foil overhang. Peel off the foil and place the fudge on a cutting board. Using a sharp knife, cut into 1-inch squares (or desired size). Serve at room temperature or chilled.
• Store: Store fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Layer with wax paper to prevent sticking.

*I cut this recipe out of a magazine from the checkout counter. It is our favorite,  and Rhett used to have it for his birthday!

All The Things This Week

Happy Friday, my friends! And can you believe it? This is Memorial Day Weekend! We have no plans for the weekend, and I am happy as can be about that. This week has been beautiful here in Maryland, allowing for early morning walks and even homeschooling on the porch. I felt a little like Snow White while I was walking, with so many creatures stopping to say hello. 

Totally not an actual image of me on my walk. 

Actual images of all the creatures I met this week.

In other news, Flynn started her very first job this week! She is so excited to be working at a local smoothie restaurant, and after her first day, she came home so happy! I am proud of her and look forward to watching her learn, grow, and make new friends. 

This is another reason I love homeschooling. We can work around her job and even do afternoon school on the porch. Porches aren't for iced coffee breaks anymore! But I highly recommend it.

And lastly, we celebrated Rhett's birthday this week! The one who brought Tonka trucks and endless laughter to our family turned twenty-four. Rhett is such an amazing young man. He is such a sensitive, fun, hardworking, and caring person, and brings so much joy to our family. I am so thankful God chose me to be his mom.

I surprised him with fudge, like I used to when he was little. 

He requested smashburgers and Madison's macaroni and cheese for dinner...

And his very favorite...Sara Lee All Butter Pound Cake with strawberries and vanilla ice cream for dessert.

We laughed because the pound cake looked so funny with the candles!

Well, time to get going. I am going to have some breakfast and get going with my day. I have laundry, homeschooling, and some vacuuming to do today. If it rains all day, I may sneak in an afternoon nap, too. Have a wonderful weekend, my friends. Thank you for visiting. I always apprecoate when you.

Billie Jo