Thursday, May 30, 2019

Listening to My Husband

One thing I don't do well is listen to my husband.  Now, don't tell him I said that or I'll never hear the end of it.  But I do acknowledge this as one of the many very few things about me that probably upsets him.

We were headed out for our first overnight in the COW I was packing a few clothes for the overnight.  Dave said, "Don't forget your camera."

I didn't want to take my camera.  I have taken hundreds of pictures at the spot we were going to go camping at, it was early in the season and there would be nothing to take pictures of.
We pulled into the camping spot and on the partially frozen pond there were hundreds of ducks.  We had never gone to this spot so early and I had no idea that ducks would be here.  I counted to 160 and just stopped because I hadn't even gotten to half of the open water yet.
So I took some lousy pictures with my phone and wished I had listened to my husband.  Again, don't tell him I said that.

3 years ago:  Adventures of Bolty

May 30, 2019  Sunrise 3:38 am  Sunset 12:00 am tomorrow  Temp. H 72/ L 56°F

Friday, May 24, 2019

Egg Salad Stuffed Bacon Cones and the Wrong Birthday Call

O.K. so it wasn't just last Sunday that was tough, it was the whole week.  I guess Monday was alright, I was just stiff and sore from yard work and my fall over the fence.  Tuesday was another story. 

I didn't sleep well Monday night so Tuesday I woke up really tired.  I stumbled down the stairs and let the dogs out, fed them and started my coffee.  Then, I remembered it was the Baby Boy's birthday.  So as my coffee brewed, I called him to wish him a happy day. When he answered the phone he said,
"Oh my gosh, my own mother doesn't remember my birthday."
"I know your birthday, remember, I was there." I said.
"My birthday is the 23." he replied
"I know and today is Thursday, May 23." was my indignant reply.
"Nope, it is Tuesday, May 21."
"I"ll call you in two days." I hastily said and hung up.

I called two days early.  It was going to be a long week.

So I made myself a little treat to get me through.  I love egg salad and I love bacon, so this was the perfect thing for my lunch.  I have cone and cannoli mold so I used those, but you could make your own with aluminum foil.  I made the parts, took them to work in individual containers and stuffed the bacon cones at lunchtime...I did have them for breakfast too, I wanted to take pictures after all!  So, these are good for breakfast, lunch or a little snack.  I think I make bacon cones and stuff them with a cheese for appetizers this summer.

Bacon Cones
6 pieces of bacon, I like to roll them a little flatter and they shape easier that way
6 home made or pre-made cones or tubes

Preheat oven to 375°F.  Wind bacon around molds and place on baking sheet lined with parchment.  Bake for 15-20 minutes until bacon is crispy.  Let cool slightly and then remove from molds.  Cool completely and fill with your favorite egg salad, chicken salad, or cheese.

This makes any week better.

7 years ago:   A Letter to My Hero

May 24, 2019  Sunrise 3:57am  Sunset 11:40 pm   Temp H 65/ L 49°F

Wednesday, May 22, 2019

Poached Garlic Dressing and the Rough Day

I had a really tough day Sunday.

It started out with Mooree face butting me before I fed him. He is always very hungry in the morning so I let them out and feed them right away.  I was reaching down for his bowl and he was looking up to lick me and caught me right under my chin, I have a lovely little bruise and tender spot from his hard head.

I got my coffee and started some meal prep.  I made french toast muffins from Kyndra Holley's cookbook, Craveable Keto, cooked some sausage links and breakfast was prepped for the week.  Then I made some salmon patties and cleaned the kitchen while they baked.  After they came out of the oven and cooled, I stuck them in the freezer. I checked my list and saw that I forgot the artichokes, so I grabbed them out of the fridge, prepped them and popped them into some water to cook.  I went upstairs and got dressed (yes, I cook in my pajamas because Dave was still sleeping when I started), went back to the kitchen and the artichokes were not finished so I decided to go outside and weed a little while they finished.

About an hour and a half later Dave came outside and asked me what I had burned this morning.  
"I didn't burn anything this morning, why?" I asked.
"Something smells like you burned it." he said just as I remembered the artichokes and ran inside.  
Of course, the pan was black, the artichokes burned and hard and the house had started to smell. We grabbed the pan and took it outside to cool and to get the smoke out of the house.  Dave asked if I was serving smoked artichoke dip with dinner.  Very funny.

Then later that morning, we were emptying the greenhouse.  I have several little garden statues for the flower beds and I had two in my hands as I tried to step over the gate that separates the deck from the grass.  We keep the gate shut to keep the dogs off the grass and encourage them to use the dog yard.  Well, I made about three successful trips over the fence but this trip was not so successful.  I ended up on the ground, the statues went flying but I was able to get up on my own (I did have to lay there a little bit though).  I do have some lovely bruises on my legs to show for it (this morning Dave just laughed when he saw them and walked out of the room).

The final straw was when I was making dinner.  I had planned some grilled kabobs and grilled vegetables with this delicious poached garlic dressing.  I poached the garlic the night before and let it cool so all I had to do was give it a quick blend and it would be ready for the beef and veggies.  

Most of the prep was mixing some ground burger with spices and making meatballs to grill on some skewers.  I grabbed my mother-in-laws green bowl (I always laugh to myself and say "I hope this is a good try") put the burger in it and I needed some vinegar.  I reached into the spice cabinet and instead of taking everything in front of it out, I just tried to lift it over everything.  I bumped a glass jar of balsamic vinegar that was sitting at the front and it fell out of the cupboard and hit my green bowl and broke it.  Glass was everywhere...on the counter, on the floor, in the meat.  I saw what I had done and burst into tears.  I had broken June's green bowl because I was trying to cut a corner.  Dave was really kind, and calm. He took the broken bowl and the ruined contents to the garage to throw them away and helped me clean up the mess.  We ended up eating chili from the freezer with hot dogs and brats.  The grilled veggies would wait for another day.

So tonight, barring any accidents, we are going to grill veggies with the poached garlic dressing.  This is so delicious and good for anything, chicken, shrimp, pork, veggies...  I've heard that eating garlic is good for clearing up bruises, good thing because I am one giant walking bruise.

Poached Garlic Dressing
1/2 cup garlic cloves, smashed with the side of a knife and peeled of paper
1/2 cup avocado oil, or oil of choice
2 Tbsp. red wine vinegar
2 Tbsp. fresh thyme leaves
1 tsp. brown sugar substitute, or honey
1/2 tsp. salt
1/2 tsp. ground pepper

In a small saucepan, over medium high heat bring garlic and oil to a simmer, reduce to low and let simmer for 15 minutes until garlic is golden brown.  Remove from heat and let cool (I usually do this the night before I am going to use it, while I cook dinner).
Transfer garlic and oil to a blender, add the rest of the ingredients and blend until smooth.  Use as a dressing, marinade, or basting sauce.

1 year ago:    Seed Crackers
3 years ago:  Ruining the Surprise and Drunken Watermelon Drink of the Week
5 years ago:  Bacon Burgers and the Grilling Season
7 years ago:  Spinach Salad with Warm Mushroom and Bacon Dressing

May 22, 2019  Sunrise 4:04 am  Sunset 11:33 pm  Temp. H 72/ L 52˚F

Thursday, May 9, 2019

Keto Margarita - the drink of Summer

I (try to) limit my adult beverages to one a week, usually a glass of champagne on Friday after work, or a mimosa (hold the orange juice) Sunday morning if we go to brunch.  But last Sunday, I made keto margaritas and they will be my go to for the summer.  They are tart, delicious, full of lime (I love lime - almost as much as I love commas and ( ) marks!) and so refreshing.

Now, some people like a salted rim or they like a blended drink.  I like mine salt free and on the rocks.  You can make yours however you want to, this is how I make mine.

I made them for our Cinco de Mayo dinner and have been craving them ever since.  I hope I can wait until Friday to have another one.  Oh wait, my brother in law is coming home for the summer, I might have to have one tonight to celebrate!

Keto Margarita

3-4 oz. fresh lime juice, from 3 limes
2 oz. silver tequila
1/2 tsp. orange extract
1 Tbsp. powdered Swerve
6 drops stevia glycerite, more or less to taste
crushed ice

Fill drink shaker with ice, add lime juice, tequila, orange extract, Swerve and stevia glycerite.  Shake until very cold.  Pour over crushed ice. 

Alternatively, pour all drink ingredients into blender with ice and blend.

1 year ago:    Triple Chocolate Cookies and Work Travel
3 years ago:  What a Difference a Week Makes
5 years ago:  Learning to Like Dark Chocolate and Swirled Fruit Bark
7 years ago:  Too Much Dinner and Meatloaf for Two

May 9, 2019  Sunrise  4:49 am  Sunset 10:48 pm  Temp. H61/ L 47°F

Tuesday, May 7, 2019

Mexican Shredded Beef

Mexican Shredded Beef and margaritas - the perfect
Cinco de Mayo combination!

We celebrated Cinco de Mayo at home with Margaritas, tacos, and loaded nachos.  And since it was Sunday and we worked on chores around the house all day (I shampooed carpets), I needed an easy dinner.

I am in full Spring Cleaning mode right now.  Walls are getting washed, curtains washed, windows washed, carpets shampooed...and after HOURS of cleaning I turn around and find a pile of dog hair my dogs shed, it is so discouraging.  But Franklin (my iRobot) still does his afternoon sweep up and I try to ignore the rest.  Sunday was a very productive day and by 5:00 I was tired but still had to get some dinner together.

I love planned left-overs.  Dishes like lasagna where I make two at the same time, because that is so easy, and stick one in the freezer for later. Or pulled pork, because it makes so much that after dinner I portion it and have a couple more meals ready to throw together because the meat just needs to be heated.  And this Mexican Shredded Beef, it makes a ton and I can put containers in the freezer so dinner can be quick and easy.
Loaded nachos - grain free chips

Now I'm being honest here and I made this beef a couple of weeks ago in the crock pot, we had dinner, and I put several meal sized containers in the freezer for later.  It is one of those containers I pulled out and used for dinner on Sunday.  And I know I have dinner for a couple more nights when I come home from work too tired to cook or when I can finally get outside and work in my garden and won't have time to cook, so much healthier (and cheaper) than running across the street to our favorite Mexican restaurant.

So, I hope you had a happy Cinco de Mayo, a productive weekend, and are looking at a fun week.  We are still Spring cleaning, but we are also eating really well.
Dave's Sunshine Salad: greens covered with Mexican Shredded Beef
tomatoes, avocado, cheese, and surrounded by tortilla chips.

Shredded Mexican Beef

5 lb. fresh brisket
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
1 small onion, sliced in half moons
1/2 cup beef bone broth
1 cup tomato sauce
3 pkgs. taco seasoning, or I use this homemade blend X3 plus salt

Spray a 6 quart slow cooker with cooking spray or oil the inside lightly, add the bone broth, sliced peppers and onion.  Cut the brisket, across the grain, in 2-3 inch strips and place in slow cooker.  Mix tomato sauce with taco seasoning and pour over brisket.  Cook on low for 6-8 hours or high for 4 hours.  Remove beef from slow cooker, shred discarding any large areas of fat.  Return beef to slow cooker and stir to mix in the cooking liquid.  Serve.

1 year ago:    30 Days Dairy Free and the First Fail
3 years ago:  Low Propane in the COW and Chicken Marsala
5 years ago:  Strawberry Mousse
7 years ago:  Hiving the Bees and Bee Cupcakes

May 7, 2019  Sunrise 4:56 am  Sunset 10:41 pm  Temp: H 63/ L 28˚F

Tuesday, April 30, 2019

Cheeseburger Casserole

I was hurrying out of the grocery store and rushing to my next errand, trying to get it all done during my lunch break.  I'm deep in thought as I scurry down the row of cars and stop short next to mine.

The driver side door is wide open.  Did I forget to shut the door?  I always lock my door by touching the outside lock button so I'm sure I don't lock my keys in the car.  Did I not shut the door and lock it?

I take two steps closer.

Shit!  Who ever broke into my car is still in the driver's seat.  Do I yell, do I walk up and demand they get out and leave my stuff alone?

The person sitting in the driver's seat has totally white hair, is a woman and about 85 years old.

Did she get confused when she saw I left my door open and sat down because she thought it was her car?  Is she hurt?

At this point I rush to the aid of the poor delusional elder.

Crap, I don't own a Jeep, I own an Escape...that isn't my car.

And it's Monday.
So I made this for dinner.   Bacon-Cheeseburger casserole is quick, easy and doesn't care what kind of car you drive or if you remembered to shut the door.  I just hope Tuesday goes a little smoother.
Lots of bacon is needed because someone (cough..Dave..cough)
keeps eating it off the top

I like mine with avocado and tomato, pass the ketchup.

Cheeseburger Casserole
4 slices bacon, diced
1/2 small onion, diced small
1 lb. ground beef, or moose
2 Tbsp. sugar free ketchup
1 Tbsp. mustard
2 cloves garlic, minced
2 Tbsp. cream cheese
1 cup grated cheddar or colby jack cheese

red onion, diced

In a medium frying pan, over medium heat, fry bacon until crisp.  Remove from pan to a paper towel lined plate.  Leaving the fat in the pan, add onion and sauté until translucent, 3-5 minutes.  Add ground meat and cook, breaking up any large clumps.  When browned, add garlic and cook for 1 minute.  Add ketchup, mustard and cream cheese.  Stir until well mixed.  Top with grated cheese and either cover with a lid until cheese is melted or place under the broiler for a few minutes to melt the cheese.  Sprinkle bacon bits over top and serve with desired toppings.  Serves 4

1 year ago:    Chocolate-Cocnut No Bake Cookies and the Texting Fiasco
5 years ago:   Grilled Chicken with Mango and Jicama Salad
7 years ago:   Frog on a Lilly pad

April 30, 2019   Sunrise 5:21am  Sunset 10:17pm  Temp. H 66/ L 37°F

Friday, April 26, 2019

Rhubarb Mimosa

I made this rhubarb cake when I saw all the snow, but I only had frozen rhubarb so I cooked it  and reduced some of the liquid before I added it to the cake, and I saved a little for my Friday night drink of the week.  The Rhubarb Mimosa!  I love it.  It is tart and a little sassy and really brightens up my glass of champagne.

Now, I usually order my mimosa without the orange juice because orange juice is just a waste of space in a champagne glass, but his rhubarb sauce in my champagne might just have to be the Spring drink of the season.

Rhubarb Mimosa

1 Tbsp. rhubarb sauce

Place rhubarb sauce in glass, top with champagne.  Enjoy

How I made my rhubarb sauce
4 cups fresh or frozen rhubarb
1/2 cup granulated sweetener, I used Boca Sweet (more or less sweetener to liking)
2 Tbsp. water, if using fresh rhubarb

In a medium saucepan, over medium high heat, bring rhubarb and sweetener to boil, reduce to simmer and let cook and reduce for 35-40 minutes.  Remove from heat and cool.  Use for topping ice cream, this rhubarb cake, on toast, or in this drink!

1 year ago:    This Sums Up My Week
5 years ago:  Carrot-Ginger Soup
7 years ago:  S'mores S'more ways - One of these boys graduates from high school this year!

April 26, 2019   Sunrise 5:35 am  Sunset 10:03 pm  Temp. H 47/ L 23°F

Wednesday, April 24, 2019

Rhubarb Coffee Cake and the Mean Joke

Mother Nature is a mean trickster (that's not really what I wanted to say, but I'm trying to keep it clean).  Fairbanks had wonderful warm, sunny weather last week while I was stuck in a snowstorm in Minnesota.  I get home and woke up to this...

I am not amused.  The house was cold and Dave hasn't been building a morning fire since it has been so warm, so there was no wood in the house.  I was cold, tired and irritated.  So I baked.  I made this rhubarb coffee cake from All Day I Dream About Food.

In the real world, rhubarb is a spring thing, but in Fairbanks where we get 3 inches of snow in mid April, rhubarb hasn't even started to wake up yet.  I love rhubarb and have a plant in my yard so I freeze 4 cup batches and I can have it all year. 

Rhubarb is not something Dave enjoys, so when I use it I eat it all...or I share with my co-workers, which is what I did this time.  Everyone enjoyed it, even the regular sugar and flour eaters.  I was even asked to make it again, soon!

So, I hope you enjoy it and I hope you don't wake up to snow any time soon.

Rhubarb Cake
All Day I Dream About Food

I had frozen rhubarb so I cooked it, reduced it and then added the rhubarb sauce to the cake.  If you add frozen rhubarb it makes the middle of the cake mushy because of all the liquid it releases.  This gave me a little extra rhubarb sauce to use in my drink of the week...details on Friday!

1 year ago:    Chocolate Waffles
5 years ago:  Stitches and the Practicing Doctor
7 years ago:  Blueberry Muffins and a Lot of Snow

April 24, 2019  Sunrise 5:43 am  Sunset 9:57 pm  Temp. H 39/ L 25° and snow

Tuesday, April 16, 2019

Update on the Truck and Cheese Wrapped Hotdogs

Dave has been working hard on the truck.  I've been helping the day or two I'm home between trips.  The last weekend I was home we got the last couple bolts out, both front fenders off, and the radiator drained and out.  Thanks to the hippy boy for helping! 

So, with all this work we needed lunch that was fast, filling and delicious.  I have been craving hot-dogs, something about spring and summer just scream hot-dogs to me, so I planned cheese covered hot dogs and these don't disappoint.
Notice the gate across the garage door, so the dogs don't come "help"

Draining the radiator

Pieces and parts, and a bird's nest from the neighbor

An old bird's next the neighbor cleaned off his window top. 
I collect them and put them in my greenhouse.

Heat your hotdogs thoroughly.

Use two pieces of cheese for each hotdog.
Fry your cheese; colby jack for me, pepper jack for Dave.
Add your desired toppings, I like mustard.

Once the cheese is crispy on one side, roll the hotdog to cover.

I used an offset spatula to help with the rolling.

Continue to fry until cheese is crispy and golden brown.

Dave chose to have kielbasa along with his hotdog.
Cheese Wrapped Hotdogs
hot dogs, kielbasa, and/or smoked sausage
two slices of cheese per hotdog, I like Sargento
mustard, ketchup or relish, optional

Heat skillet or griddle to med-high heat, I heated my griddle to 350°F.  Heat hotdogs until warmed through. Move to one side of the griddle.  Place two slices of cheese on griddle - overlapping edges a bit.  Heat until bottom of cheese is browned.  Place hotdog on cheese and lift edge of cheese with a knife of offset spatula.  Using spatula to help, roll hotdog with cheese to fully circle it.  Continue to cook cheese wrapped hotdog until all sides are golden brown.  Serve with condiments.

1 year ago:   Treats for My Neighbor - Raspberry Cream Cheese Brownies
3 years ago:  Smoked Paprika Rubbed Pork Tenderloin and the Fall 
5 years ago:  Tips from the Road and Getting Tired, Grumpy and Forgetful
7 years ago:  Anita's Green Drink and Throwing Sausages and My Mother in Law

April 16, 2019  Sunrise 6:12 am  Sunset 9:31 pm  Temp. H 49/ L 27°F

Monday, April 8, 2019

Brownie Bark for the Road

I'm home for the weekend, just long enough for Dave to do my laundry, work on the truck a bit, and make a treat I can take with me.  I'm back on an airplane tonight for another week of work on the road.

One of the things I do on the road is organize and run teacher job fairs for Alaska School districts. I contract with hotels, order the rooms, order the food, advertise, and then make sure everything is going as it should during the event.  These people are looking for teachers for their schools and children and spend a couple months on the road, they often don't get to go home for the weekend, like I do.  This is a tough job, and with the national teacher shortage (did you know that?), it gets harder and harder each year.  The one thing I can do is to make sure they are well fed.  So, I make sure there is a nice breakfast, delicious lunch, and a sweet treat/snack in the afternoon.  The only problem is I sit there looking at and smelling the sweet treat.  Now, I've told everyone I don't eat grains so there is a little accountability on my part, and I know if I indulge in a cookie my stomach will hurt and I'll be rushing to the ladies room, so it really isn't worth it, but sugar smells so good.

Now, I always take a "safe" treat with me in my suitcase, usually Lily's chocolate.  But that last trip I was really craving brownies.  I figured I could make and take some with me (I also always pack safe crackers) so while everyone else indulges in cookies and brownies I can have something too.

I had to make this recipe twice.  I really notice an aftertaste, or after feel with Swerve (erythritol has a "cooling effect" for some people) when I get more than about 1/2 cup in any recipe.  I took the first batch over to my neighbor and she loved them, erythritol doesn't bother her.  The second time I made the recipe I used Boca Sweet, which is kabocha extract.  This gave me the taste I craved, but it did not crisp up so they are like eating the edges, which is my favorite part anyway, so a win-win!

These are delicious, like every Carolyn Ketchum recipe I've tried.  They are chocolatey, delicious and the perfect little bite with an afternoon cup of coffee or tea.  I won't care what anyone else is eating, I'll be having this.

Brownie Bark
All Day I Dream about Food
link for original recipe is here: All Day I Dream About Food

1 year ago:    Almond Bread for Avocado Toast
3 years ago:  Peanut Butter Chocolate Bars and the Lost Work Key
5 years ago:  Lessons from the Road - The Lost Diamond Bracelett
7 years ago:  French Onion Soup for a Stressful Week

April 8, 2019   Sunrise 6:41 am  Sunset 9:05 pm  Temp. H 50/ L 27˚F

Saturday, March 30, 2019

RumChata Black Russian - Drink of the Week

I'm home for the weekend, just enough time for Dave to do my laundry, repack and leave again on Monday morning for another week on the road.  Dave told me I haven't been home one weekend this month, until now.  And while I love my job, what I do and all the benefits I get from the travel (seeing Gman often), I do get tired at the end of travel season.  So, I'm not doing much this weekend but making some crackers to take with me and having a drink of the week.

I still have this large bottle of RumChata in the fridge from this Christmas drink and decided I should try to use it up before it goes bad.  So, it's Saturday evening, some friends are coming over for a visit and we are having RumChata Black Russians.

RumChata Black Russians

1 oz vodka
1 oz Kahlua, I use this
1 oz. RumChata

Fill shaker with ice, add vodka, Kahlua and RumChata, shake until ver cold, strain into glass, enjoy.

3 years ago:   Carrots in the Spring
5 years ago:   Everyday an Adventure
7 years ago:   Wedding Bells

March 30, 2019  Sunrise 7:14am  Sunset 8:37pm  Temp. H 41/ L 24˚F

Thursday, March 21, 2019

Bacon Jam - Keto Remakes of Old Favorites

I've been eating Keto for a little over two years now.  I'm pretty happy with this way of eating and there isn't anything that I miss so much that I want to "cheat" so I can have it.  There are enough substitutions that work for me that I'm good.

We do have some favorite dishes that I am working on making them Keto so they fit into our new eating habits.  The first one I tackled was this shrimp and tomatoes with feta.  This is one of Dave's favorites and one of the few ways that I will eat shrimp, and I really love bacon jam but this recipe is full of things I no longer eat.  So I've been planning on making it Keto compliant.

I was making the menu for dinner this week and noticed the  high for Thursday was supposed to be in the 40's...that is 40 above and I am so excited!  Spring is really here, everything is melting, puddles are everywhere, the sun is shining and I am ready to grill.  I thought I would start easy and just planned burgers for dinner.  I like to make a big batch of them, form them, freeze them and then I just have to pull out the number I need for dinner.  It is also a very easy dinner if someone drops by unexpectedly, burgers are always good and homemade, pre-made makes it easy and delicious.

Well, I was really craving some bacon jam for my burger.  I decided it was time to see what I could do to keto-ize it and make it "safe" for me to eat again.  I had to practice a bit, so we have been eating a lot of bacon jam.  Good thing it is delicious on everything; eggs at breakfast, keto bagels with cream cheese, almond bread, chicken, pork chops, sautéd cabbage, green beans, maple keto ice cream...the list goes on!

I'll be keeping batches of this in my freezer for quick additions to meals.  I love it on my burger too.  This was a total success.
My grilled burger with cheese, avocado and bacon jam.

Sugar Free Bacon Jam
2 lbs. bacon, diced
1 small yellow onion
2 cloves garlic, minced
1 cup strong brewed coffee
1/2 cup apple cider vinegar
zest of one orange
4 Tbsp. brown sugar substitute, I like Sukrin gold
1/2 tsp. maple extract
1/4 tsp. ground ginger
1/4 cup bourbon

In a frying pan over medium heat, fry bacon until crisp.  Remove bacon with a slotted spoon to a paper towel lined plate.  Remove all but 3 Tbsp. bacon fat from pan, saving it for another use.  Sauté onions in bacon fat for 3-5 minutes until translucent.  Add garlic and stir for 1 minutes.  Add coffee apple cider vinegar, orange zest, brown sugar substitute, maple extract, ground ginger and bourbon and add bacon back into the pan.  Stirring often and over low heat,let mixture reduce until thick and syrupy, about 30 minutes or so.  Carefully transfer mixture to your blender or food processor and pulse until finely chopped.  Return to pan (if needed) to further reduce.  It should be the consisitency of slightly chunky jam.  Place in jars and refrigerate for 5 days or freeze for future use.

3 years ago:   Strawberry-Kiwi Sangria and Spring Snow
5 years ago:   Bahn Mi for a Quick Dinner
7 years ago:   Protein Balls and Fairbanks Fit Body Bootcamp

March 21, 2019  Sunrise 7:47am  Sunset 8:09 pm  Temp. H 48/ L 30°F

Monday, March 18, 2019

Happy Anniversary!

This guy.

20 years ago today we stood on a beach in Hawaii, said "I do", and smushed our two families together.  Joining 5 kids as a family, some of them kicking and screaming, was a feat of balance, negotiations and sheer determination.  I think back to those early days and I just feel tired, I don't know how we did it but we were younger and had more energy I guess.

He is my adventure partner, even when it is all my idea.  His idea of fun is a 4-wheeler, some sun and a beer.  Mine involves way more planning than he likes, but he goes along with me and pretends to enjoy the experience.

He will hold still so I can get the picture of things like a bee on his hand, and he doesn't try to kill the spiders, he just removes them from my sight and puts them outside.
He is patient (and goofy) when I need pictures for my blog.

He goes on adventures I like, like hiking, even though it is not his favorite (or anything he would ever do otherwise).

He is a kind, fun, considerate role model for our kids and our grandson.

He is a great dog-dad, even to my giant dog that is a little spastic.

He has been my rock, my calm in the storm. He held me as I cried when I lost a student, a grandparent, a friend and a breast. He fights with me (someone has to keep me in line), he encourages me when I try and fail and try and succeeded.  He makes me laugh every single day.
I am his and he is mine and that is just the way it should be.

March 18, 2019  Sunrise 8:22 am  Sunset 4:02 pm  Temp H 46/ L 26˚F

1 year ago:    Keto Asiago Muffins and Meditation
3 years ago:  Breaking the House Rules
5 years ago:  Birthday Cake
7 years ago:  Microwave Popcorn and the Confession