A Slower Pace

Gina and Rollie were out and about early taking the pooches for a walk and at 8am we all set off for our morning walk.  Gina took lots and lots of photos—our friend Jim’s horses were down by the fence looking for attention which Gina and Rollie gave them.

When we got back to the house I told Rollie if he could wait 45 minutes I would fix him a breakfast treat.  I made a Cinnamon Nut Ring, more commonly called monkey bread and we almost ate the whole thing while enjoying a beautiful morning out on the deck. 

Zoey, one of their pooches was in need of a bath so our mud room sink was pressed into action and poor Zoey even got a haircut after the bath.  Tomorrow it is Angel’s turn!  Emmi is starting to look worried!

I quilted until about 1pm then began to get our late lunch together.  Rollie and Gina supplied buffalo burger and Louisiana sausages.  Nat came up and joined us and it was pleasant enough to eat out on the deck.

More quilting after lunch, Michael napped and I think Gina and Rollie did too although they did get in a short four wheeler ride.  We took another drive this evening going up Elk Creek and a ways up the East Boulder.

Gina supplied our evening treat, pie and ice cream—delicious.  Everyone has retired to their respective homes including the dogs.  A perfect day in Montana.

One of Gina and Rollie’s readers suggested that if Rollie was going to continue to talk about that pound cake then the least he could do was provide the recipe.  Well, here it is:

Cream Cheese Pound Cake

1 ½ cups butter softened
1 (8oz) cream cheese softened
3 cups of sugar
6 large eggs
3 cups all purpose flour
1/8 tsp. salt
1 Tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar beating well.  Add eggs, 1 at a time beating until combined. 

Combine flour and salt; gradually add to butter mixture, beating at low speed until just blended after each addition.  Stir in vanilla.  Pour batter into a greased and floured 10-inch bundt pan.

Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10-15 minutes; remove from pan, and let cool completely on wire rack.