Friday, March 30, 2012

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I was off from work yesterday. But had a 4:30 haircut & a 6:00 color here at the house. I took out a boston butt from the freezer. Popped it in the oven around 5:30. Smelled so good!!! Here the recipe
Boston Butt Roast With Gravy

For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions.
Prep: 20 min.; Bake: 3 hrs., 30 min.; Stand: 10 min.; Cook: 15 min.
YIELD: Makes 6 to 8 servings COURSE: Main Dishes
YIELD: Makes 6 to 8 servings
COURSE: Main Dishes

1 (5- to 6-pound) Boston butt pork roast, trimmed
1 1/2 tablespoons salt
1/2 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon pepper
6 tablespoons all-purpose flour, divided
2 cups water
1/4 cup white vinegar
1 onion, chopped
4 garlic cloves
1/4 cup hot sauce
2 tablespoons butter or margarine
1 cup low-sodium beef broth
1/4 cup red wine
1/2 teaspoon Italian seasoning
Salt and pepper to taste

Place roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.

Bake at 375° for 3 1/2 hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.

Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.

Southern Living APRIL 2005

Thursday, March 29, 2012

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I signed up for Red Robins Birthday club & you get a free burger the month of your birthday!! YAY!!! So I went & got mine today!!! It's huge!! I ate half for lunch & saving the half for dinner!!! I signed up for Ruby Tuesday's too!!! It expires soon so I want to get it maybe tomorrow!!


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Lady Banks Rose has bloomed!! It's so beautiful!!!


Tuesday, March 27, 2012

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About once a month I meet my Mom & a friend of hers for pizza!! NOM!! Her friend watches her grandson, he's 6 months old this month. Gosh I so love getting my baby fix!! He's so good & sweet, I love it!!!


Monday, March 26, 2012

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Thanks for all the birthday wishes!! Warmed my heart for all the heartfelt messages!! I made a flat iron steak on the grill & saute scallops & crashed potatoes, shared with my roommate. Was a good time!!

So at work I was sitting on the bench outside & I got a picture of Ronald McDonald's Mom!! How cool!!


Sunday, March 25, 2012

YAY!!! It's my birthday today!!!

Last year was a blur & I don't remember what I did for my birthday. So this year I have no idea what I'm doing but it's gonna be fun!!!


Saturday, March 24, 2012

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So after work I was feeling weird & didn't want to go home??!! My emotions are all over the place! Just missing Johnny so much I can't stand it!! I feel like my whole life has been rattled & rolled so much I don't know if I'm coming or going!!
So I phoned a friend & we walked thru Fresh Market LOL yak yak yak thru all the isles not picking up anything to buy cause its so expensive!! But this struck my funny bone!!


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LOL so I go into work this morning & find that my boss has decorated my station for my birthday!! YAY she knows I love Hello Kitty!! Yay!!


Just look at that lunch box!!! I love it!!


Friday, March 23, 2012

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This boat & RV were hogging the road on my way to work, going 30 in a 55??!!!


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I bought a small butternut squash yummmm marinaded it over night because I ran out gas for the grill(gasp)than after I went to get a refill I was too lazy to cook!! LOL. I found the recipe HERE

BBQ Grail's Grilled Butternut Squash

1 butternut squash
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
1 tablespoon fresh rosemary, thyme or oregano
5 cloves of garlic, roughly chopped
Slice the butternut squash in half and remove the pulp and seeds from the bulb end. Slice the squash into 1/2 slices. Cut the bulb end slices in half. Combine the oil, vinegar, honey and herb in a bowl and mix well. Place the squash in a plastic zip bag and pour in the oil mixture. Remove as much air from the bag as possible and seal it. Place the bag in the refrigerator for at least two hours.
Heat your grill to medium hot. Remove the squash slices from the bag, retaining as much oil mixture as possible. Season the squash slices with a little bit of kosher salt. Grill the slices about 5 minutes per side. Remove squash from the grill and drizzle with oil mixture. Cover with foil and let rest for 12 minutes. Serve.
If you love butternut squash you must try this recipe!!! It's a keeper!!

In the bag

After the grilling, NOM I ate it for breakfast!! LOL


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Mom stopped by my work & brought me this yummy fabric & pattern!! YAY!! LOVE IT!!


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I had a half a head of cabbage left over from the fried cabbage. So I made cabbage roll casserole.
Here it is just getting started!


Tuesday, March 20, 2012

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My Bosses hubby leaving the shop on his Harley!! Was a beautiful day to ride!!


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YAY!! First rosebud of the year!!!!


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There are 4 of those monster size Formosa Azaleas in my front yard. 3 look like this after they got their cuts. The one in post before this one has a bird nest in in & I don't want to disturb it!


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Monster size Formosa azalea with humming bird vine coming out the top.


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A few lavenders have opened. This picture does not due it justice!!


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Lavender Azalea ready to pop!


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Chives, NOM!!


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Formosa Azalea


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Coral Azalea


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Look at all those buds!!!


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Pink and White Azaleas,white is about to POP!!