Well, I’d planned for this post to be an announcement of Del City Farm re-opening; however, because of the COVID 19 pandemic, I’ve decided to stay temporarily closed to help prevent the spread of the virus. ☹️😷🦠 That said, I’m happy to announce that I’m healthy enough that I was ready to re-open and that’s something that makes me very happy. 🥳 I know I haven’t spoken much about my health issues online. 😬 It hasn’t been a secret but I just never formally announced anything. 🙃 Since last September, I’ve been having treatment for and healing from early stage breast cancer. I’m happy to report that I’m, according to all three of my oncologists, cancer free. 🤩 My breast cancer was caught solely due to having an annual mammogram, as neither I nor my doctor could physically find the tiny lump that the mammogram found. 😳 I was truly blessed to find it at the earliest stage and every test and treatment was best case scenario throughout my journey to now. 🥰 I hope sharing this information with you will encourage the females to get annual mammograms and everyone, regardless of sex, to do monthly self-examinations. 🙏 If you want/need to discuss anything with me, I’m an open book. 📖 Just PM me on social media (Facebook, Twitter, Instagram) or email me via my contact page. 💌 I’m happy to share or listen to you. Knowledge truly is power. 💪 All of that said, I will be around testing new recipes (see teaser pic 😏😂), making more apple butter, etc., so I look forward to at least being able to interact with you guys again. 😍 Take care and be safe! XOXO 😚

Hi, everyone! 👋 I hope you are all celebrating love today…love for yourself, love for the family and friends in your life, and love for the world around you! 😍 I just wanted to stop in and wish you a Happy Valentine’s Day and let you know that I am doing well. 😊 With the generous labor help of my husband, I was even able to try out some new cookie recipes that I have been mentally working on for months. 👩‍🍳👨‍🍳 I thought I would tease you with pictures but no flavor names for now! 😏 I’m mean that way! 😂 I hope to be back up and running in March and want to thank you all for your continued patience and support thru the health journey I have been on since last September. ☺️ It really has meant so very much to me! 🤩 Have a truly fantastic day! 💖

I know we are already a couple of weeks into 2020 but I wanted to take a moment to thank everyone who made the 2nd year of my business such a success! 😍 (Yes! 😬 I oopsied and missed my own 2nd anniversary in November! 😅) I can’t wait to see what 2020 holds for me and hope that your 2020 is going amazingly well so far! 🤩 Thanks so much for sticking with me thru my health issues over the past few months and in advance for your continued support! 😊 I am so excited/impatient for the day to come, when I am able announce my return to baking for you! 🥰 (By the way, I am doing great and continuing to heal and build my strength back. 😊) Have a fantastic day! 😃

Happy New Year! 🤩🥳🍾🥂🎉💖

Even though we’re temporarily closed right now, I just wanted to reach out and wish you and yours a very Happy Thanksgiving! 🥰 My mother-in-law’s pumpkin pie recipe is deliciously famous in our tight-knit family and was passed down to my husband. For a few years now, it has been a staple on our own Thanksgiving table. 🤩🥧 Here’s the easy, yummy recipe for you to try… a gift from my table to yours! 🤗

Mama’s Pumpkin Pie

Ingredients:
1 15-oz can pumpkin
2 tsp ground cinnamon
1/2 tsp each of ground ginger, nutmeg, and salt
1/4 tsp ground cloves
1/2 cup whipping cream (not whipped!)
1/2 cup whole milk
3 lightly beaten eggs
2/3 cup sugar

Directions:
Mix all ingredients in blender. Pour into raw pie crust lined 9 inch pie plate (can make own crust or use store bought). Bake in 425° preheated oven for 15 minutes. Leaving pie in oven, lower temperature to 325° and bake for an additional 45 minutes. Let cool and enjoy!