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Monday, December 5, 2011
Friday, December 2, 2011
Monday, November 28, 2011
Baby Pixie
Please help:
Pixie is very sick. After having her for a few days, the doctors discovered that she has Parvo, a life threatening disease to dogs. Pixie is only 6 weeks old and there is no way BARC could let her go so we decided to treat the disease. She is now hospitalized and being treated with IV, etc. They say she has a fighting chance.
Donate at: http://clubbarc.chipin.com/pixie
Pixie is very sick. After having her for a few days, the doctors discovered that she has Parvo, a life threatening disease to dogs. Pixie is only 6 weeks old and there is no way BARC could let her go so we decided to treat the disease. She is now hospitalized and being treated with IV, etc. They say she has a fighting chance.
Donate at: http://clubbarc.chipin.com/pixie
Thursday, November 24, 2011
New Wine
So my "wine Journal" takes up way too much time (translation: I consume too much wine to keep up with documenting what I think of it) so I decided just to blog about it using pictures. I used to keep the name/year, etc. or rip the label and add comments. Now, I can just take a mobile pic and comment here. Blah blah blah! On to the good stuff...
So, I was a sweet wife today (as always), and decided to to hit up The Fresh Market for some goodies on the night before Thanksgiving to cook a great meal for my husband to tell him how thankful i am for him. I went to the wine store and discussed many wines with the sommelier (boy who works there and always tells me what wine to try). He told me to try this
wine with dinner tonight when I told him we were having steak. He described it as a cab but if you were to strip all of the bite off of it. "I'm in", I told him. I ended up with 4 other bottles as well that I will write about later. One of the most surprising was what he suggested for fried turkey, which is what we are eating for Thanksgiving dinner tomorrow.
Speaking of Thanksgiving, I am very thankful for my husband. I am especially thankful for my family. I love them with all of my heart and am lucky to be able to say that my parents are my best friends, I hold hold them nearest and dearest to my heart. I am thankful for my friends. I have a broad arrangement of personalities as friends, and I couldn't love that more. The more friends, the better. I love you, you know who you are.
I am blessed for the Lord who loves me, the family around me and the roof over my head. Last but not least, as silly as it may sound and as silly as some of you think I am, I thankful for my pets. My cat has been through 13 years of my messy life and has seen a lot more than many. I love him for that. And my dogs, Puddin' and Mako, I couldn't ask for more kind souls. They have brought so much joy to my life, I have never met something sweeter. Animals are our best friends, we are everything to them, and they express that on a daily basis.
I'm tired. Thanks for listening. To all a goodnight!!
- Posted using BlogPress from my iPhone
So, I was a sweet wife today (as always), and decided to to hit up The Fresh Market for some goodies on the night before Thanksgiving to cook a great meal for my husband to tell him how thankful i am for him. I went to the wine store and discussed many wines with the sommelier (boy who works there and always tells me what wine to try). He told me to try this
wine with dinner tonight when I told him we were having steak. He described it as a cab but if you were to strip all of the bite off of it. "I'm in", I told him. I ended up with 4 other bottles as well that I will write about later. One of the most surprising was what he suggested for fried turkey, which is what we are eating for Thanksgiving dinner tomorrow.
Speaking of Thanksgiving, I am very thankful for my husband. I am especially thankful for my family. I love them with all of my heart and am lucky to be able to say that my parents are my best friends, I hold hold them nearest and dearest to my heart. I am thankful for my friends. I have a broad arrangement of personalities as friends, and I couldn't love that more. The more friends, the better. I love you, you know who you are.
I am blessed for the Lord who loves me, the family around me and the roof over my head. Last but not least, as silly as it may sound and as silly as some of you think I am, I thankful for my pets. My cat has been through 13 years of my messy life and has seen a lot more than many. I love him for that. And my dogs, Puddin' and Mako, I couldn't ask for more kind souls. They have brought so much joy to my life, I have never met something sweeter. Animals are our best friends, we are everything to them, and they express that on a daily basis.
I'm tired. Thanks for listening. To all a goodnight!!
- Posted using BlogPress from my iPhone
Friday, October 14, 2011
New Phone
I'm writing from my new phone that I'm finally able download apps on. Yay!! So this is a test...
- Posted using BlogPress from my iPhone
- Posted using BlogPress from my iPhone
Friday, August 5, 2011
I'm going to call this Summer Pasta
I'm calling it Summer Pasta because my Summer is almost over and I won't be able to cook this way in the middle of the day still in my PJs for very much longer at all. I do have to say, as I always do, that I didn't get near as much done around the house as I planned to this Summer...but the one thing I did do was cook. I really enjoyed having the time to go to the fresh markets around town for groceries because I actually had the time. It's unbelievable what you can find out there, just if I had this kind of time all the time. :)
So, anyways, I decided to throw a pasta lunch together from things I have on hand for one reason or another. I had mini-pepperoni left from making a pizza dip for a friends party last Sunday and the rest of the stuff are things I usually just have on hand. The pepperoni inspired me to cook something up since I only have one more week of lazy days.
I cut a chunk off a sweet onion and a section of green bell pepper, chopped them up and cooked them down in some Olive Oil. I added S & P, basil, oregeno, garlic powder and parsely. After they were all cooked down and yummy, I added the pepperoni and crisped them up a bit then reduced the mixture with a splash of good quality red wine. I then added a can of basil, oregeno diced tomatoes and a jar of Giada's basil and tomato sauce (thank you Target). I let the sauce simmer for an hour or so.
I cooked up two different pasta noodles; some rotini and penne and topped it with the sauce and shredded parm. It was good, and who doesn't like cooking with wine in the middle of a friday in their PJs????
So, anyways, I decided to throw a pasta lunch together from things I have on hand for one reason or another. I had mini-pepperoni left from making a pizza dip for a friends party last Sunday and the rest of the stuff are things I usually just have on hand. The pepperoni inspired me to cook something up since I only have one more week of lazy days.
I cut a chunk off a sweet onion and a section of green bell pepper, chopped them up and cooked them down in some Olive Oil. I added S & P, basil, oregeno, garlic powder and parsely. After they were all cooked down and yummy, I added the pepperoni and crisped them up a bit then reduced the mixture with a splash of good quality red wine. I then added a can of basil, oregeno diced tomatoes and a jar of Giada's basil and tomato sauce (thank you Target). I let the sauce simmer for an hour or so.
I cooked up two different pasta noodles; some rotini and penne and topped it with the sauce and shredded parm. It was good, and who doesn't like cooking with wine in the middle of a friday in their PJs????
Mmmmm...meatloaf and semi-homemade mac
So this is not my regular meatloaf recipe, I tried something new...but it is EASY, homemade and delicious.
I chopped up 1/3 of a sweet onion (you can do more if you love onion) and added to a bowl of 1.5 lbs. of ground top sirloin. Add about 3 Tbs of ketchup, 2 eggs, and S & P (I just grind right in). Then just rip up 2 pieces of white bread (I used sliced french sandwich bread from the Publix deli) and mix with your hands. I have learned from RR not to over mix meat...just make sure the eggs are all mixed in. The french bread slices added a nice touch because when the meatloaf was cooking, the crust parts of the bread rose to the top due to the juices from the onion, kind of like a strada. Yum.
Throw it in the oven at 350-375 (depending on your oven) for 30 minutes. While that is cooking get a small bowl and mix up 1/4 C ketchup, a Tbs dijon mustard and 2 tsp of brown sugar.
When the meatloaf has cooked for 30 minutes, spread this glaze on the top and cook for 30 more minutes.
That's it!!! Just cut and serve, it's absolutely yummy for not being a lot of work!
This mac recipe is very unlike me but I was lazy this particular night and boxed mac was BOGO at Publix.
I took the Sharp Cheddar Kraft elbow mac (with the gooey cheese) and cooked the noodles al dente. I mixed the cheese in and placed it in a 8X8 glass baking dish sprayed with OO Pam. I then placed shredded cheddar and italian bread crumbs on the top and baked it for a few minutes then broiled the top until the bread crumbs were crispy.
Was it delicious? It was okay, far from homemade, but good enough to throw on the plate with the meatloaf and a salad. :)
I chopped up 1/3 of a sweet onion (you can do more if you love onion) and added to a bowl of 1.5 lbs. of ground top sirloin. Add about 3 Tbs of ketchup, 2 eggs, and S & P (I just grind right in). Then just rip up 2 pieces of white bread (I used sliced french sandwich bread from the Publix deli) and mix with your hands. I have learned from RR not to over mix meat...just make sure the eggs are all mixed in. The french bread slices added a nice touch because when the meatloaf was cooking, the crust parts of the bread rose to the top due to the juices from the onion, kind of like a strada. Yum.
Throw it in the oven at 350-375 (depending on your oven) for 30 minutes. While that is cooking get a small bowl and mix up 1/4 C ketchup, a Tbs dijon mustard and 2 tsp of brown sugar.
When the meatloaf has cooked for 30 minutes, spread this glaze on the top and cook for 30 more minutes.
That's it!!! Just cut and serve, it's absolutely yummy for not being a lot of work!
This mac recipe is very unlike me but I was lazy this particular night and boxed mac was BOGO at Publix.
I took the Sharp Cheddar Kraft elbow mac (with the gooey cheese) and cooked the noodles al dente. I mixed the cheese in and placed it in a 8X8 glass baking dish sprayed with OO Pam. I then placed shredded cheddar and italian bread crumbs on the top and baked it for a few minutes then broiled the top until the bread crumbs were crispy.
Was it delicious? It was okay, far from homemade, but good enough to throw on the plate with the meatloaf and a salad. :)
Saturday, June 25, 2011
Reynolds/Weir Rehearsal
What a fantastic couple. Capturing great people in front my lens makes for a great experience. This is why I love photography. Thanks Kim and Walt for choosing Buffy Dowdell Photography to be a part of this awesome weekend!
Just Precious, aren't they?
Wednesday, June 22, 2011
Yayyyy... So it worked
Unbelievable all the gadgets we have this day in age...blogging from mobile devices...that could be whole other post... So anyway, totally made up another recipe today. I have been baking a lot so far this summer but made up a dinner out of nowhere tonight and those always turn out the best for some reason...
I will post the "recipe" tomorrow & the reason I use quotations is that I'll admit right now... I'm organized about a lot of things, but NOT cooking. So if you decide to follow/read any of my recipes, they will most likely be all over the place and I apologize in advance, but it's not going to change, it's the way I cook. I don't have a method or a process, I don't measure and I just add things. So, if you choose to actually make any of the recipes I post, please DON'T stress, it doesn't matter if you goof up and add a little too much or not quite enough, because chances are, I did too. EXCEPT for baking, as anyone knows...baking should be pretty precise. Matter of fact, I'm currently working up my very own cupcake batters this summer. Whether I share or not will be the question :) :) :)
Night y'all
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I will post the "recipe" tomorrow & the reason I use quotations is that I'll admit right now... I'm organized about a lot of things, but NOT cooking. So if you decide to follow/read any of my recipes, they will most likely be all over the place and I apologize in advance, but it's not going to change, it's the way I cook. I don't have a method or a process, I don't measure and I just add things. So, if you choose to actually make any of the recipes I post, please DON'T stress, it doesn't matter if you goof up and add a little too much or not quite enough, because chances are, I did too. EXCEPT for baking, as anyone knows...baking should be pretty precise. Matter of fact, I'm currently working up my very own cupcake batters this summer. Whether I share or not will be the question :) :) :)
Night y'all
- Posted using BlogPress from my iPad
Test
Okay, so I'm trying mobile blogging for the SECOND time, just seeing if it works...
- Posted using BlogPress from my iPad
Wednesday, January 12, 2011
Georgia on my Mind
Spending the New Year in Georgia is another one of my favorite trips. It's complete down time with the family. Driving around on roads to nowhere with landscapes and sunsets that take your breathe away, long walks, playgrounds, reading, sparklers, fires, hunting...just doing nothing with family with no time schedule, what could be better???
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