Pink Saturday!

This is my 4th Pink Saturday post and I’m still having as much fun as I did with my first Pink Saturday! This was a very busy week for me and I had appointments almost every day. And for some reason I was at the grocery store 4 out of 5 days.

And I am noticing more and more pink where ever I go and have started carrying my camera with me..you just never know when a good pink pic is just around the corner!

As always Pink Saturday is hosted by Miss Beverly of How Sweet the Sound.

My first photo is another of my cupcakes. This recipe is a particular favorite of mine because of the wonderful Feathered Fresh Strawberry Meringue Frosting which is a recipe that I developed. The Strawberry Meringue Frosting is just delicious and perfect with a chocolate cupcake.

Please click on Pinks! for the recipe.

This is my puppy, Archie. This picture was taken not long after I brought him home and he was about 3 months old at the time. Would you look at the tongue on this boy! He’s now over a year old and almost 100 lbs. You can see Eva, Archie’s half sister, sacked out beside him.

From Food Facts and Trivis: Cranberry Beans are known for their creamy texture with a flavor similar to chestnuts. Cranberry beans are rounded with red specks, which disappear on cooking. These beans are a favorite in northern Italy and Spain. You can find them fresh in their pods in Autumn. They also freeze well.

According to the USDA, the American ‘cranberry bean’ is the same bean as the Italian ‘borlotti’ and, as a matter of fact, a large percentage of the ‘borlotti’ beans sold in Italy are actually ‘cranberry beans’ imported from the U.S. Another name for this bean in the U.S. is ‘French horticultural bean’.

My market usuallys stocks Cranberry Beans in the Spring around Easter until about June and they always looks so pretty in the vegetable bins.

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