If Wishes were Horses

Written by Rocky Mountain Woman on July 16, 2014 – 12:34 pm -

horses by the gate

If wishes were horses, beggars would ride

On wild white stallions with fire in their eyes!

Ok, so I made up the second line.

What would you wish for if you were given five wishes?

I think I would wish for:

1. The safety and well being of children everywhere.

2. A house on the Oregon coast! sigh….

3. Sleep. Being able to sleep without chemical intervention would be life changing.

4. Enough money to retire right now!

5. More time to write (see #4).

What’s your top five?

Posted in She Shoots, She Writes | 13 Comments »

Herb Butter Asparagus

Written by Rocky Mountain Woman on July 9, 2014 – 12:08 pm -

asparagus herb butter 3

So easy peasy – the perfect thing for quick summer meals.


1 lb fresh asparagus
2 T olive oil
Kosher salt
Pepper from the mill
3 T butter
1/2 t dried dill
1/2 t dried parsley

Wash the asparagus, trim off the white part on the bottom and dry with paper towels

asparagus herb butter

drizzle with olive oil, salt and pepper, roast in a 425 degree oven for about 10 minutes

mix the butter with the dried seasonings

asparagus herb butter1

put the butter on top of the asparagus to melt as soon as it comes out of the oven

asparagus herb butter 2

move to a serving dish or just eat if off the pan!

asparagus herb butter 4

Print This Recipe Print This Recipe

This post is in honor of the letter “H” and part of Jenny Matlock’s Alphabet Thursday. For more helpful “H” posts, please click here¬†http://jennymatlock.blogspot.com/

Posted in She Cooks | 19 Comments »

Ina’s Pecan Shortbread

Written by Rocky Mountain Woman on July 4, 2014 – 6:44 am -

These are the richest, crumbliest pecan shortbread cookies I’ve ever had.


4.5 from 2 reviews
Ina's Pecan Shortbread
Recipe type: Dessert
Crumbly, rich pecan shortbread cookies
  • ¾ lb unsalted butter at room temperature
  • 1 c sugar
  • 1 t vanilla extract
  • 1 t almond extract
  • 3½ cups all-purpose flour
  • ¼ t salt
  • 1/ ½ cups of small diced pecan, toasted
  1. Toast the pecans on a baking sheet for 8 minutes at 350 degrees before chopping
  2. Mix together the butter and sugar until they are just combined
  3. Add the vanilla & almond extracts
  4. In another bowl sift together the flour and salt then add to the butter/sugar mixture
  5. Add the pecans and mix on low speed until the dough comes together
  6. Dump on to a floured surface and shape into a flat disk
  7. Cover with plastic wrap & chill for 30 minutes
  8. Roll the dough ½ inch thick and cut into 2/12 inch squares or be lazy like me and roll the dough into small balls and then flatten with a fork after you put them on an ungreased baking sheet
  9. Bake 20 minutes or so, until the edges begin to brown


I am joining Ina Fridays this morning – to see what everyone else is contributing, please click on the links below:

More Time at the Table

Moveable Feasts

My Catholic Kitchen

There and Back Again

Bizzy Bakes

Spice Roots

Simple Nourished Living


Just A Girl

Peggy Yarnell


Posted in She Cooks | 9 Comments »