Monday, February 29, 2016

Chasing Abigail

“Sometimes in life our priorities and goals change.” That statement keeps rattling around in my head. “Things change, life changes and our priorities change and you must be ready to go with the flow” my mother would say this all the time when I was a wee lass.
In the last month I have come to believe what my mother said. But what I never grasp was  how difficult change would be. I never knew I could be so resistant to change. There is a good part of being resistant if one can find the good in being pig headed, I am more than willing to make changes that benefits me.
Standing on my patio this morning I realized that while I love my new home it is not the home that I should be in. I want another home and goodness gracious I am not the first person that has done this. Yesterday I toured another home with my real estate agent and now I know that’s supposed to be my home.
It’s not as large as my previous home and not as small as the house I just moved into. This home is just write for me. It is my own perfection. “Sometimes in life our priorities and goals change.”
I never imagined living in a carriage house that is what I am going to do and I am going to love it. Life can change in the blink of an eye and I am ready for that change.

Sunday, February 28, 2016

Reading is Abby's Joy

I love to Read


Saturday, February 27, 2016

Abby's Logo

I have a brand or so I am told.

Double hearts one blue and one pink with my name are the hallmark of the Abigail Madison Chase brand.   My logo was designed for me by AMB Branding and Design a fantastic artist who is both brilliant and talented.

I love my logo it's so me.


Friday, February 26, 2016

Abigail's Moveing

I always think the positive road is the road most travel but least appreciated. I was walking through my new home this morning when I realized how much smaller it is then my old one. I was truly for a moment sad. I really need the extra space yet; in my dotage I don’t want to have to climb stairs or maintain such a large home. I want a simple life of comfort and joy.

For a moment all the positive energy I have had about downsizing, my soul has started to cry out that I am a fool. My positive energy has been assailed with tears of sorrow and tales of woe. I at one time was overjoyed and excited about moving. Now I am on the road most travel, that of appreciation.

I, Abigail Madison Chase wanted to stay in my nice big home and not move to a downsized home two doors from current home. It’s not like I am leaving the community that I have grown to love. I will still be behind that gates of a luxuries community two doors down from where I use to live.

I know with all that I have it is wrong to be miserable, but I am. I want my big house. But the fact is in the next twenty years I really want be able to climb the stairs. Ahh the tragedy of a life of possibilities untold.

So it is with less humility that I move forward and recognize that while the road most traveled is filled with a smooth highway of positive energy it is the road least appreciated that I now take.


Thursday, February 25, 2016

"Who is Abigail Madison Chase."

I often ask myself , "Who is Abigail Madison Chase." Is she a 40something or a helicopter mom still trying to dictate the lives of her two children or the  wife of man she married and divorced twice?

The answer is never very clear.

Although, I think it would be if I spent more time with myself discovering who I am. 

I like being conflict about my identity. I like my life just as it is. A twice divorced, helicopter mom whose identity is tied closely to that of ex-husband who lives with her.

Yet, in someway I don't think we ever truly discover who we are or where we are suppose to go.

I am Abigail Madison Chase and I am...

Tuesday, February 23, 2016

I am back

It been a long two weeks. I am  finally back and ready to blog.

Wednesday, February 17, 2016

Love is Free

I’d love you for free
All I’ll ask is that you sing a love song to me
With my head on you should and my soul in your hands
Will you be my one and only?
I’d love you for free

All I’ll ask is that you sing a love song to me

Tuesday, February 16, 2016

The Dawn of Night

Standing on the cusp of the dawn

I hear the sound of a mothers cry

The earth shivers and trembles.

Weeping endures 

Standing on the cusp of dawn

I hear the proud roar of a lion

Crying out for his mate as he stands and weeps

Standing on the cusp of dawn

I hear the labored breath of the night

Weeping endures

Life springs anew

Renew, release, reward the dawn as it embodies the weeping

Sunday, February 14, 2016

Happy Valentine's Day

Saturday, February 13, 2016

Chicken-Broccoli Cups

Chicken-Broccoli Cups


1/4 cup bottled light ranch salad dressing

1/4 cup chopped pecans or walnuts (optional)

  1. In a small bowl combine yogurt and salad dressing. In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken mixture; toss to coat.
  2. For individual lunches, divide chicken mixture among four plastic cups. Cover and chill for up to 24 hours.

Friday, February 12, 2016

Abigail loves talenti gelato

I love ice cream. Winter, summer, spring or fall you can find me with a big bowl of ice cream.   Back in 2012 a friend began to hype a new ice cream called Talenti Gelato. I am not much for expensive ice cream and Talenti Gelato was at the high end of the spectrum for what I am willing to pay for a delicious bowl of ice cream.  While the name was fancy I was hesitant to be taken tricked in buying an ice cream just because it had buzz.

Yesterday while picking up a gallon of my favorite brand of ice cream I noticed the Talenti Gelato was on sale. It was only a few pennies but I decided to take the plunge and see if Talenti lived up to its reputation.

After dinner I decided to try my new ice cream and boy was I surprised. The hype was right. Layer upon layer of double dark chocolate, smooth and creamy gelato delighted my taste buds. This is the most delicious ice cream I’d ever had. While I want disowns my favorite brand I will splurge when the price is right on Talenti.

Thursday, February 11, 2016

Be My Valentine Abigail

Valentine’s Day is one of my favorite holidays followed closely by Christmas. This year I plan to make my on gifts for those whom will be my Valentine.


Wednesday, February 10, 2016

Valentienes Day 2016

Valentines Day is Sunday and I have yet to began that all important journey of buying or making the best Valentines Gift EVER.

Love my be 365 days a year, yet its nice to set aside a special day to show that someone special that you love them most of all. I always sigh at this who laminate the commercialism of Valentines Day, because despite what they say, they often fail to shower their special someone with love each and everyday of the year.

Tuesday, February 9, 2016

Book Premiere

Monday, February 8, 2016


There are days when the only thing you can do is leap over the obstacles and head toward the finish line with your hands in the air.


Sunday, February 7, 2016

Working on My book today

Saturday, February 6, 2016

Everything I Learned at 49 I'll Still Know Next Year At 50

I have a book coming out this summer. It 's a tribute to my coming of age next year when I turn 50.

Ahh the joys of receiving my AARP card will not  escape me.

Everything I Learned at 49 I'll Still Know Next Year At 50 will be my  humors take on my life thus far.


Friday, February 5, 2016

Abigail's Long Week

It's been a very long week and I actually accomplished a lot of things yesterday.  I made several steps towards getting my book published, I outlined the foundation of my book trailer  and I complete a paper for my doctorate. In my estimation I have achieve nirvana.

This weekend I plan to tackle the task of Valentines Day for Ayden whose 19months. The weary workings of a rebellious mother never end.


Thursday, February 4, 2016

Abigail Flirts With Deadlines

I never seem to be able to meet deadlines. This year my plan was to use my phone, planner and a giant office calendar to keep me on schedule. Thus far, I have forgotten half the things I was suppose to do. The "good part" if it can be said to be a "good part" is  that I have written down all my doctors appointments and I have made all my doctors appointments on time and on the right day of the week!


Wednesday, February 3, 2016

Abigail's Found LOVE with a French Almond Cookie Cake with Apricot Cream Cheese Glaze

A really good friend is spending time in the kitchen and I and her family are reaping the benefits. The other day while I was out shopping I received a call from Diana asking me to stop by and pick up cookie cake.

I have to admit I've never been a big fan of cookie cakes. But, given the fact I'd just bought a pint of ice cream I thought I would give the cookie cake a shot since it was not chocolate chip (I hate chocolate chips).

OMG! French Almond Cookie Cake with Apricot Cream Cheese Glaze is heavens favor ambrosia. I am in love with this cookie cake and I found the recipe. While I want be able to duplicate it, I hope others will.



3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted slivered almonds, optional for sprinkling (I did not use)
Apricot Cream Cheese Glaze
3/4 to 1 cup apricot-peach jam (or a pineapple, peach, apricot or favorite jam)
1/4 cup cream cheese, softened
1 tablespoon almond extract


  1. Cake - Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
  3. Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
  4. Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
  5. Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
  6. Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (don't not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days. I refrigerated it because of the cream cheese, glaze but if omitting or using another kind of glaze, cake can be stored at airtight at room temperature for up to 5 days.

Tuesday, February 2, 2016

Abigail Loves Sweet Soft Cherry Bread with Cherry-Almond Glaze

I had coffee with a friend the other day and she served the most delicious Sweet Soft Cherry Bread with Cherry-Almond Glaze. This bread is incredible. I don’t think my taste buds have had such a grand party in months of Sundays or since the holidays ended. 

I am soo excited about this bread.

Cherry Bread
one 10-ounce jar maraschino cherries, divided
2 tablespoons all-purpose flour
1 3/4 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
2 large eggs
1/2 cup canola or vegetable oil
cherry juice, reserve 1/4 cup
1 teaspoon almond extract
1 teaspoon vanilla extract
Cherry-Almond Glaze
1/4 cup reserved cherry juice
1 teaspoon almond extract
about 1 1/2 cups+ confectioners' sugar


  1. Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. Recipe may be baked in one 9x5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.
  2. Cherry Bread - Remove cherries from jar and place on a cutting board. Roughly chop them.
  3. Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.
  4. In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
  5. In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
  6. Pour wet mixture over dry ingredients and stir to combine; don't overmix. Batter will be very thick.
  7. Lightly fold in the chopped cherries.
  8. Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.
  9. Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
  10. Cherry-Almond Glaze - In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners' sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long term.

Monday, February 1, 2016

Welcome February

Welcome February

Amour begins today, February1, 2016. Pink, red, roses and champagne are the hallmark of lovers and February.
© Abigail Madison Chase

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