Tuesday, June 27, 2017

My Beautiful Tango :(

She crossed the Rainbow Bridge yesterday. My heart is shattered into a million pieces. She would have been 15 on July 7. She started life as a feral, I found her by a dumpster behind a salon I worked at. She was so tiny fit in the palm of my hand. She stayed tiny all her life.
She was so loved and will be missed dearly!! She really thought I was the Mama!!


Monday, June 26, 2017

So I learned a new trick!!!

Wow you can teach an old dog new tricks!!!
Thank you Gene for showing me how to do this right from the PC!!


Testing Flickr

Photobucket has way too many ads and popups. So seeing how Flickr works on here!


Edited to add I like it!! Can also resize your photos really easy!!

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Tuesday, June 20, 2017


Campfire Potatoes
 1½ lb New Red Potatoes
 1 large Onion
 1 tbsp Minced Garlic
 4 tbsp Butter
1-2 tbsp Worchestershire Sauce
 ⅛ tsp Cayenne Pepper
Salt and Pepper to taste
Slice potatoes and onion into ⅛ - ¼" slices. Place on piece of aluminum foil large enough to fold over and to be able to roll up edges. Top with garlic, butter, Worchestershire and cayenne. Fold packet over and roll edges to close. Leave on medium grill for 30 minutes or in 350 oven (in a pan to avoid messes) for 35-40 minutes.

 I left out the Worchestershire sauce

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Sunday, June 18, 2017

Played with Scraps

Found this pattern that was not a pattern just followed the design. Had fun!!

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Monday, April 10, 2017

Grilled Vegetable Pesto Pizza

So I made this happen!! So glad I did!! I used yellow squash, baby bella mushrooms, onion, red and green peppers.

Got the idea from COOKINCANUCK

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Tuesday, February 7, 2017


From The Chunky Chef

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp dried minced onion
  • 1/2 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp lemon juice
  • Tbsp enough olive oil to make a paste about 1
  • 2 Tbsp Olive oil
  • 1 link of andouille sausage sliced into 1/4" slices
  • 4 bone-in skin on chicken thighs
  • 1 medium yellow onion diced
  • 1 jalapeno pepper seeded and diced
  • 2 celery stalks diced
  • 1/4 tsp cayenne pepper
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 cup DRY long-grain rice
  • 2 1/4 cup chicken stock or broth
  • Sliced green onions for garnish
  • Minced fresh parsley for garnish

  • Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.Preheat oven to 350 degrees F.Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.Add cayenne, red pepper flakes and salt and pepper and stir.Add rice and chicken stock, give it a stir, and let simmer for 1 minute.Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.Bake at 350 degrees for 35 minutes (covered).Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice Garnish with sliced green onions and minced parsley!

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