Archive for August, 2014

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ny foodcart

Bucket List #483 Eat off of Food Cart

I never really thought I would mark number 483 off of my bucket list, but I did and lived to tell the tale. I’ve wanted to try a food cart munchies for a long time. They don’t have this type of thing in my neck of the woods. I saw a cart yesterday morning and decided to live dangerously. It was just breakfast but still baby steps. Who knows what daring thing I might try next.

I haven’t mentioned the plane ride. It was a proper size plane, three seats on each side. I of course was stuck in the middle. It was a newer plane with drop down TVs and an in-flight movie.

I noticed a safety hazard that should be reported to the FAA. We were packed so tight you couldn’t fart. I’m serious this is both a personal health hazard and a safety concern. Imagine … The flight has ended. Everyone jumps up simultaneously and boom fart gas erupts under high pressure. Then the windows blow out.


I’m telling you, it could happen. 


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32 (10)

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If I can make it here, I can make it anywhere.

My first day in New York City. 

I took to the streets, walking to the office, I immediately noticed New Yorkers don’t adhere to the three foot rule. If you get to within three feet of a person, you smile and greet them. I scared me some New Yorkers.

The Empire State Building was lit in green and blue tonight.

It’s up to you New York, New York.

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2 (10)

Don’t look at me, that cow was an overachiever. 

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1 (10)

Fantasy, Sci-Fi, Future, or Past. You tell me?

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10 (14)

Sorry no snappy repartee, Just pretty…

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4 (3)

Damn Gecko.



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I can’t imagine why a Reindeer Pot Roast recipe is included in my family archives . Was Santa on someone s**t list? Was one of my ancestors going to show Mr. Claus what when you leave a stocking full of oranges instead of candy? I can;t tell you for sure.

But I can give you a jist of the recipe.

Wipe down the roast with LARD, preferably salted pork lard. (You can tell the age of a recipe by the term used to reference fat. This one’s old.)

Roll roast in flour, salt, and pepper.

Fry the roast in more salted pork LARD (1/2 pound) in a “kettle”. (Yeah, this is an old recipe.)

Brown flour in “Kettle”. (Okay, she was confused about kettles, but hey, she could write, so get over it.)

Place roast on rack in bottom of kettle. (Because hey don’t forget the LARD is still in there. Add water, seasonings (not getting too fancy because the only seasoning is one bay leaf) , cover and simmer.

Add carrots, onions, potatoes and turnips. (Haven’t heard that one in a recipe in a long time.)

If you don’t have enough meat for everyone make dumplings.

And so my Foodie Friends, add that one to your cookbook!

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