“Pain alone is not the enemy: the real enemy is fear, and resistance.”~The Buddha
This is the month of gratitude so thank you for being a part of my life.
(if by chance this is your first visit)
I just recently celebrated a fourth year of blogging and realized that when I first began I knew just a few of you. Over the years as I got to know you better I learned that you are Smart, Lovely, Fashion Oriented, Garden Inspired, Spirit filled readers…😘
During that first year I posted “Getting To Know You” today I’d like to take a moment and re-introduce myself.
This is one of my favorite tea cups. Six years ago a student gave it to me at the end of the school year.
my last year of teaching
A few years later on November 1, 2013 I started a blog called Marcia’s cottage.
Back then I chatted mostly about life…
(actually still do)
in a Southern California 1920’s cottage.
Since then I have moved to the Oregon coast
created a new blog life chatting about…(life still)
living in a 1946 beach cottage…
and here we are!
This photo was taken in March, 2014. I had asked (dragged) my sweet husband Joe to take a photo (who thank goodness is patient, kind, confident and adoring) he told me that he gets nervous whenever I ask him to take photos. I said “why?” he replied that he thinks I’m a perfectionist. Ha! Ha! Ha!
oh… btw… when I saw the first photo I thought…
okay better take a selfie.
So alright… I am a perfectionist…
a nice one
with that being said… Here’s the new and improved investigative journalism scoop on me and since I want to be open and honest with you…
I’d like to begin with I’m quite a contradiction.
1. I like the smell of something new
2. I LOVE really old things that look like they’re ready to fall apart (and often do)
3. I didn’t enjoy school studying
4. I earned a Bachelors of Science in Child Development, California Elementary teaching credential, & Masters Degree in Education
5. I really wanted to be a 👩✈️ Flight Attendant
6. I am afraid of heights
7. I never wanted to be a teacher
8. I taught elementary school for 40 years oops… typo meant 30
felt like 100 (just kidding)
9. I am a little of OCD
10. I lied… Seriously OCD
11. I tend to be a little picky
12. Sorry I lied again I’m terribly picky and please forgive me for not being honest. (I will try to do better next time)
13. I love fashion
14. I think I never have anything to wear
15. I love the smell of meat on the barbecue
16. I am a vegetarian
17. I love Paris in the Springtime
18. I would travel to Paris anytime
19. I love to host Tea Parties
20. I prefer coffee over tea
I’m thinking this might be a good place to insert one of my fun recipes for the week since (the music most likely has stopped) and this list is beginning to look a bit Craig~zie (crazy?)
Okay just have to say one more thing~y
#21. I thought I might enjoy Blogging
#22. I love Blogging!
605 posts l.a.t.e.r
how’s about a little scoop about you?
Here’s that fun recipe I mentioned earlier
PECAN CARAMEL BARS
1 tablespoon butter
60 club crackers
2 (11 oz.) bags caramels, melted according to package directions (*you can also use caramel ice cream topping)
confession: I ate several caramels while preparing
10 oz. pecan halves, chopped
1 (11.5 oz.) bag semi-sweet chocolate chips
Line a 9×13 pan with foil. Butter foil.
Arrange half of the crackers in the bottom of buttered pan in a flat layer.
Pour 1/3 of the melted caramel over crackers in pan and spread caramel into an even layer. Sprinkle half of pecans on top of caramel and then top pecans with 1/3 more of the caramel on top. Top caramel layer with the remaining crackers. Pour remaining caramel on top of crackers and spread caramel into an even layer.
In medium sized microwave safe bowl, microwave chocolate chips uncovered for 2 minutes, stirring every 30 seconds, until melted and smooth.
Pour over caramel & spread evenly. Top with remaining pecans. Let cool until chocolate has hardened, about 1 hour in the fridge. Cut into bars and serve! (If you cool these in the fridge to speed up the process, they will be hard to cut right out of the fridge because the caramel will be really hard. Let them warm up a little before attempting to cut them & then they will cut easily with a sharp knife. These can be stored in an airtight container for up to one week.
*I suggest using the caramel ice cream topping as opposed to melting the caramels. The caramels became extremely hard (as in really hard) I’m thinking that the softer filling will be much better.