Thursday, May 31, 2012

All that talk about experience being a great teacher? Turns out it's true.



Several years ago I discovered Luci Swindoll.

Well, I didn't actually discover her I suppose. I mean she's about 80 years old now and the author of umpteen books, a sought-after speaker, and a consummate world-traveler. She's visited places and done things that most people don't even know to dream about.
Her brother Charles (or Chuck as he's more commonly known) is one of the most beloved and influential preachers in the world today.

So, like I said, someone else probably figured out the whole Luci Swindoll thing long before me.

But I'm taking credit.

You're welcome!

I happened upon one of her books a couple of years ago. It was called Doing Life Differently:The Art of Living with Imagination.


She and I immediately became Best Friends Forever.

Now she doesn't know this of course, as we've never met, nor does she have a clue in the world who I am, but trust me... we're tight.

I can promise you, if you read one of her books you'll want to usurp me as her best bud, but don't even try.


The title of Doing Life Differently intrigued me. I've always felt my imagination was pretty healthy, but never really considered using my imagination to be any kind of art or a tool of sorts for living. I was wrong. In her book, Luci shares her lifelong secrets for making every single day an adventure.

Every. single. day. Can you even imagine?
How many of your days in the last couple of weeks would you consider an adventure? In the last year? Do we even realize sometimes there's adventure out there to be had?

Luci rarely goes to bed at night thinking "Wow, I accomplished absolutely nothing today" or " I really should have done more interesting things today".

No. She goes to bed each night exhausted and pleasantly spent from this opportunity that is life. Hers is not a great tale of triumph over tragedy, an underprivileged or abusive childhood, or a struggle with any kind of addiction or affliction. Instead, hers is a story of a dogged determination to capture and savor every single opportunity for adventure and joy that our brief time on earth allows.

I can't encourage you enough to go out and find this book. I'd let you borrow mine, but I joyfully passed it along to a friend after I enjoyed it, and then encouraged my friend to do the same.

Everyone needs to know Luci Swindoll.



Just yesterday I picked up her newest book Simple Secrets to a Happy Life.


I just can't put it down. So easy to read. So practical. In this volume she suggests 50 ways to make the most of every day. Each short chapter has a simple 5 word title. Here's some I've read so far:

Be On Time For Everything


Take Jesus With You Everywhere


Learn To Organize Your Stuff


Make Something With Your Hands


Value The Things You Have


Find Contentment In Doing Without


Engage People in Fun Conversation


I could go on and on but I'd give it all away. I couldn't possibly do justice to her wisdom or wit.

Have you ever met (or read) anyone who's just so engaging and interesting that you want to know more and more about them? What makes them tick or what their secret is? That's Luci.

If you have a chance pick up one of her books today. I know you won't be disappointed.

Lu



Tuesday, May 29, 2012

Because Brief is not Usually My Specialty

Did you have a good weekend? Mine seemed full.

Please join me while I re-cap.


























1. I made bunches of little appetizers and other foods for a wedding shower. They turned out pretty well and are just the ticket for a small bite at any summer-ish celebration.





































2. After the shower I headed to the farm. Before I had even reached the farmhouse I was extended a welcome by Otis. He's very polite.



3. On Saturday we spent a lot of time looking for a cow that had just had a calf. As Weegie will attest, there's a lot of places to look...





















4. After about 2 hours search we spotted them. This particular Mama cow has quite the reputation for being persnickity when it comes to people approaching her calves. She comes from a long line of disagreeable Longhorn stock.
(See Mama to the left?)




































5. While we were in the deepest part of the woods, I had a great time taking pictures of some of the beautiful trees. Many of them are well over 200 years old.

I'm a tree person. Always have been. Have you ever been to Muir Woods in California? You can't leave there without becoming a Tree People too...


























6.  The Chief woke me up really, really early on Sunday to ask me if I wanted to go down and take  a picture of some hogs caught in the trap.

I said "Why yes Chief, thank you. I can't think of anything I'd rather do more than take some pictures of hogs at this hour of almost dark-thirty. I won't even brush my teeth."


























7. Then after the whole big Pig in a Poke thing, I made some scones. The lightest, tastiest ones ever.


I believe it's the civilized way of celebrating such an event.





Hope your weekend was filled with fun stuff.

Lu

Wednesday, May 23, 2012

What We Ate Last Night

I know. Someone please nominate me for some kind of Creative Post Title Emmy Award.

But I almost ran out of TAB this morning and it was all I could do to come up with this pathetic one so I'm rolling with it.

Please roll with me.

I told my FB friends that I have been, let's say, "coerced" into posting what I cook for dinner (supper) for one week.

Monday was Parmesan Crusted Chicken Breasts, Wild Rice, and Honey Lemon Carrots.

On Tuesday I was feeling uninspired in the most overwhelming kind of way and for a while even entertained the idea of feigning a handy illness of some sort so that The Chief would feel sorry for me and perhaps offer to bring something home. Then I would miraculously recover just in time to chow down on whatever he picked up and also to watch the entire three hours of Dancing With The Stars. But then I decided that was impractical (not to mention just generally wrong) and I got thee to the kitchen.

I had taken two pork chops out of the freezer earlier in the day but didn't have any kind  of pork-related plan. I do that sometimes. Regularly I hold out hope that the pork chops or chicken breasts or ground beef that I take out to thaw will miraculously whip themselves into some kind of gourmet meal while I am busy doing something else, um, really important.


But anyway, the pork chops were just sitting there still looking all kinds of plain and pork chop-ish, and I knew that bottom line, I was going to have to put forth some effort. I pulled out the leftover wild rice from the night before and that kind of made me think Chinese (of course, not necessarily wild rice, but rice generally made me think Chinese)

Like oranges make me think Florida.

I'm glad we cleared that up.


So after a period of thinking some very serious cooking-type thoughts, this is what I did:

FYI - while I decided to put my nose to the grindstone so to speak, and you know, get 'er done and all, I did not have even a fleeting thought about taking pictures of the whole thing because frankly, the chances of success were freakishly low.


Alrighty then:

1. I sliced the two pork chops super thin and sprinkled them generously with salt and pepper.

2. I tossed the pork strips lightly in flour and then pan fried them in a little oil until just cooked through. Remove from pan and let drain on paper towels.

3. I sliced some bell pepper (I had red and yellow) some onion, and carrots really thin then quickly sauteed them in the remaining oil in the skillet.

4. Then I tossed the rice in with the veggies and cooked the whole mixture for another 5 minutes or so.

5. I made a sauce of Garlic Chili Sauce, honey, and some teriyaki sauce.





























I know the teriyaki sauce is missing from the picture, but I used up all I had and one of the over-efficient staffers here at Mudpuddle Inc. got all energetic and put it out in the big garbage can before I could grab it for a picture...

If you've never used the Chili Garlic Sauce in the little bottle you're missing out. Great flavor. But I warn you it's pretty darn hot. About 1/4 cup of it mixed with about 3 T. honey and a little of the teriyaki sauce, though, made an awesome sauce. I put the pork slices in a saucepan, poured the sauce on top and just heated it through before I served the pork and sauce on top of the rice and vegetables.


So good.

It was almost too spicy for me but I muscled through. The Chief gave it a very high rating.

And so, so easy.

Try it.

Lu

Tuesday, May 22, 2012

The Farm Chronicles: Random Photos and Incoherent Musings

My guess is that you would all appreciate this post more if I could weave some kind of logical story together, tell a tale of sorts, or at the very least make some kind of basic sense of these photos from the farm.

It's just not happening, y'all.

I blame my inability to do this on the following:

Friday night at the farm while I was getting ready to go to bed (just before taking a bath and just after spending an inordinate amount of time inspecting the onslaught of gray hairs that have taken over my hairline) I  happened to be brushing my teeth. Now I know in itself this is not remarkable as I have a life-long habit of excellent dental hygiene, but this was different.
Just as I leaned down to (oh please excuse this crude language but I simply can't think of another way to put it...) spit (again, my apologies)  the toothpaste into the sink, a huge and also very awful scorpion chose that exact time and moment in history to crawl up from the drain and enter the bowl of the sink.

In other words: I am now mentally and emotionally scarred  for life.

So.

Here are some pictures in no order whatsoever and some stuff I have to say about them.

























Weegie (see bottom right) was excited to see some of the pelicans out on the lake when we got there. He loves to swim with the pelicans.






















The pelicans, though, don't seem to share the same affinity for The Weegster.

























He consoled himself by rolling in something dead.


























The Chief loves to mow and with the nice spring rains, there's a bumper crop of weeds. In this picture you're looking up the gravel road toward the front part of the farm. I love how the old trees practically form a tunnel.

























Here's another view looking the other direction toward the farmhouse on the left and the barns on the right.

























And then this is the view down the hill toward the lake. In this photo the farmhouse is just to the left. You see the trees way, way over there on the other side of the lake? That's the farm too. But you'd have to swim... Not really you can drive to get there - about 15 miles around the tip of the lake.

























When you go down the hill toward the lake the road branches to the right or left. I suppose that would make sense. Anyhoo, if you turn to the left you go back up a hill and the road branches again (see where the white sign is? you can't see the right fork in the road) if you keep going to the left you go past the donkey and one of the compressor stations. Behind those trees to the back is a huge flat field we call The Big Field Behind The House.

Because we are very fancy.



If you veer to the right at the white sign you'll almost run over this...
























Weegie and I were out in the Mule taking pictures when we happened upon it. It was very, very large. I'd say every bit of six feet.

And fat. A very healthy snake.

I tried to get it to spread itself out so you could see how long it was, but I had almost just accidentally run over it and it was not cooperating. I was also having to hold Weegie in the Mule by the collar lest he jump out and cause all kinds of commotion.


So we drove away and came back a few minutes later and found the snake making his way across the pasture.























The Chief commented later that I should have put something beside the snake (my foot, The Weege, etc...) so we could get a reference as to it's length.

I'll try to remember that next time.


And now I think that's all for today (although I have a lot more pictures). I'm sure you, like myself, are exhausted from all the excitement.


Lu

Wednesday, May 16, 2012

It's A Contest! You Know You Love 'Em!

So I just thought I should let you all know that later this afternoon I'm having a big contest! You don't want to miss it.

I'm trying to find the person with the Most Fabulous and Special Lawn-Mowing Skills! All you have to do to enter is:

1. Show up here at my house. (Make sure you're dressed appropriately for yard work- you want to look the part, of course.)

2. Each contestant will mow a section of my yard and will be judged (by me) on speed, quality and sharpness of "mower lines", efficiency of emptying the bag, and neatness. Everyone will be given the opportunity to mow a large section as I desire to make this contest as fair as possible.

We're on the up and up around here.


3. All contestants will sign a waiver that covers a few minor things like NEVER TELLING THE CHIEF THAT YOU PARTICIPATED IN, OR HAVE KNOWLEDGE OF ANY SUCH CONTEST EVER HAVING TAKEN PLACE.

4. In the case of a tie, we'll break the tie with a contest of weed-eating skills. Call me crazy, but I'm pretty sure there'll be a tie.

I'm prophetic like that.


I'm limiting the participants to just the first 100 to enter.


So please, don't be late.

Lu



Tuesday, May 15, 2012

Really, It's Free. All of it.

I think most of you know by now that I'm not big on giving advice. These are some bits though, some pearls, if you will, of wisdom that I don't feel comfortable keeping to myself.

I'm a giver.


1. Don't buy a baking magazine based purely on the pretty cover photo of cupcakes. The magazine may be from the UK with confusing measurements and terminology.

2. Don't assume that you're smart enough to just do the conversions in your head. You're not.
There are all kinds of nifty conversion charts online.

3. If cupcakes look inherently wrong when still in the batter stage, they will most likely look (and taste) just as wrong when they are baked. Or wronger. (Sorry, but in my head this is SO a word).

4. Don't ever assume your dog is smarter than a skunk.

5. Don't ever assume you're smarter than your dog.

6. No matter what the ads say, the So Slimming Jeans from Chico's will not make you look like you're actually a size 4. They lie.

7. Don't go to the doctor unless you want to hear about all the things that are wrong with you.

8. Don't feel like you need to share all your self-diagnoses with your doctor. He'll pretend to listen, but generally he'll think you're a nut. If you've been going to him for 20 years or more, he'll most likely feel free to share that with you... the nut thing.

9. You can practice every day for years by singing in front of the mirror using a perfume bottle as a microphone and still not sound good. Or even look like you sound good.

10. Be sure to cut off the little strappy-things they put on shirts to hold them on the hangers. If you don't you may:

a. Wear them hanging out of your arm holes all day.

or

b. Wear them hanging out of your arm holes all day and then get one caught on a display rack at a fancy store and subsequently pull the rack over onto the floor.

11. Don't even bother trying to explain to the distraught salesperson how 10(b) happened. They will not appreciate your story.



I'm all about making your life easier.

Lu

Wednesday, May 9, 2012

Red and Yella Kill a Fella

So yesterday after dinner The Chief asked if I wanted to go for a little walk. He had either been sitting in a desk chair or a vehicle all day and he felt like he needed to stretch his legs a bit. And since I usually love to go for a little walk with The Chief and The Weege I pretended to be all rarin' to go.

Well, as rarin' as one can be after just eating a pulled pork slider with the best grilled potato salad ever. And if truth be told probably consuming the equivalent of close to an entire additional pig while I was pulling said pork. I'm sorry. I'm very weak.

And as rarin' as one could be to go out and walk in 140% humidity with hair that is way past critical haircut time. It's long and stringy and in my eyes. I hate it.

And not to mention I was wearing jeans but already had on my walking shoes and just couldn't bear the thought of having to pull off the shoes to then remove the jeans just to replace them with proper walking shorts. Because it was humid and I was already sweaty from the house being about 150 degrees because of the stupid pulled pork cooking all day long.

And then I'd have to put the shoes back on again.

And everyone knows that there is nothing worse than trying to remove jeans when you're sweaty and have eaten pulled pork also with a side of a heavily mayonaised salad.

Of course, I suppose it would have been worse to have to remove a pair of Spanx if I had been wearing them under my jeans. But if I had been wearing Spanx under my crummy jeans while cooking a pork butt all day and also making lemon blueberry muffins then I would officially be CRAZY AS A LOON.

And we all know that is so far from the case.


So anyway, I just decided to go like I was and grin and bear it.

I also stuck some plastic bags in my pocket as Weegie makes a game out of pooping in front of as many people and cars as possible, forcing me to pick up the stuff every 5 minutes so people don't think I'm a bad neighbor. But don't tell anyone - if he poops in the woods and no one sees?

If a tree falls in the woods and no one hears?


And I think this is the appropriate place to mention that it's funny now that I think about it - The Chief never does the picking up. Never. He also never did the cleaning up after the boys threw up as kids. Is it just a terminal Mom job? I shall think on this today.


OK then, off we go. It was hot and humid and my jeans were tight and sticking to me and my bangs were in my eyes and it was, as you would expect, JUST A DELIGHT.


But y'all. Good things happen. They do. Up near the pond Weegie got really interested in sniffing something near a clump of flowers and lo and behold if I didn't find a dead snake. And not only was it a dead snake, it was a dead coral snake! And if y'all have never seen a coral snake, they're small and red, yellow, and black striped and quite poisonous.

Quite.

And I assure you I am smart enough not to mess with a live coral snake, but this one was dead people and I wanted to bring it home. So I picked it up and started walking with it.

And then The Chief, who finds my habit of looking at bugs and snakes and stuff with such interest a little, well, wacky, asked

"Lu, why are you carrying that snake? What are you going to do with it?"

"I don't know Chief, it's just neat! Maybe I will take a picture of it for the blog and then put it in a jar."

TC: "But why?"


Well I ignored him for a while, but then I began to notice that people were kind of staring at me. And in their defense I did have a dead snake in one hand and a bag of dog poop in the other.

And of course there was the sweat and droopy hair and jeans that were sticking uncomfortably to my thighs.

I might have been "a sight".

So after about a half mile or so I pried my sweaty fingers from the skin of the snake and placed it gently in a secret place where I can go back and get it if I so choose.

Please keep your hands off it.

Lu








Monday, May 7, 2012

You've Got to Have Versatile Buns. Really.




Disclaimer: This picture does not show the muffins that I talk about in this recipe. This picture shows some other muffins that I made and we ate before they ever made it to the ladies event. I am appropriately embarrassed, if that helps. But I needed a picture.

A week or so ago I cooked for a ladies event at my church. Along with some other things, we had a variety of tasty muffins. I was surprised when many of the attendees shared with me that they never, ever make their own muffins at home - they either use a mix or just buy pre-made ones at the store.

To that I say "Stop it right this minute!"

Sorry, I didn't mean to yell.

But here's the thing. Nothing could be easier to make at home than muffins. They're quick, they mostly use ingredients that you very likely already have in your pantry and nothing could be more adaptable. A little tweak here, a little tweak there, and you have your own original muffin creation!

Here's a basic and yummy recipe that I used for the delicious Vanilla-Citrus Muffins that I served at the ladies breakfast. It uses sour cream which makes an airy and light muffin. The best thing about it is what you can do with the toppings to switch it up a bit..


Sour Cream Breakfast Buns (Original Recipe from Magnolia Bakery)

Ingredients:

3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. unsalted butter, softened (I used salted 'cause that's what I had)
1 1/2 c. sugar
3 large eggs (room temperature)
1 1/2 tsp. vanilla extract
1 1/2 c. sour cream


** Now this makes a bajillion muffins. Well, approximately 48 of the miniature size. I think one day I just halved the recipe and got exactly 12 regular size.

Preheat oven to 350. Grease muffin tins.

In a bowl combine (or "sift," if you're into that) flour, baking powder and baking soda.  Set aside.

In a large bowl cream the butter and sugar on low speed for about 3 minutes, or until fluffy.  Add the eggs, one at a time, beating after each addition.  Beat in the vanilla.  Add the dry ingredients and mix until just combined.  Mix in the sour cream.  Spoon the batter into muffin cups.

Bake about 10-12 minutes for miniatures and 20-25 minutes for regular size

See. How easy is that???




Probably the most important and fancy advice I can give for muffin-making is DO NOT FOR ANY REASON OVERMIX THE BATTER. The muffins will be tough. And no one needs that.

Topping options: After the muffins have cooled slightly, drizzle with:

1. A glaze made with 1 1/2 cups powdered sugar combined with enough lemon juice to make it drizzle-able. (Bam.) (Add a couple of drops of almond extract!)

2. Or use lime or orange juice. Or a combination! That's what I did!

3. A glaze made with 1 1/2 cups powdered sugar combined with enough warm coffee to drizzle- can I get a YUM?

4. Add a little cocoa powder to the coffee thing above.

5. A glaze made with powdered sugar, strawberry (or any flavor) jam (heated until liquid-y) and lemon juice.

6. Be creative.



Here's another picture of the other muffins...

I know. I should be ashamed.

Lu






Thursday, May 3, 2012

All Are Welcome In Banana Nirvana

























On more than one occasion The Chief has declared my kitchen the "place where bananas go to die".  I'm so ashamed. I keep throwing out the bad bananas and the next week they come back. It's like Groundhog Day. Or Boomerang Banana Day.

Or something.

I have such good intentions when I buy them.

I have Grand Banana Plans.

I will make banana bread and banana cream pie and Bananas Foster and bananas flambe'. We will eat bananas on our cereal and put them in our yogurt. I will dip them in chocolate and freeze them. We'll have banana smoothies.

We will eat them in the morning and we will eat them in the night.

I will give myself a facial with bananas. 

Oh the plans, they are grand.

But I always let the bananas die. And I know in my heart it is wrong.


So today I made a vow. I will be kind to the banana. They will not die a slow, black death here.

No more suffering, no more pain.

From now on my kitchen shall be known as Banana Nirvana.


And to prove it, I would rescue the bananas currently on my counter.

I would make them into muffins. These aren't one of the muffins that I served at the Ladies event on Saturday...I know I'm supposed to be posting those recipes but this was a matter of BANANA LIFE OR DEATH so I know you'll excuse me, and allow me to post this one before I get around to the ones from Saturday.

I did the bananas proud. This recipe deserves some kind of award. (I am, of course, totally unbiased)

A trophy perhaps. Or a ribbon.

Blue. Yes. A blue ribbon.

It's that good.


Here's the recipe, but don't stop there-a fun step-by-step follows! You know you love 'em!



Lifesaver Banana Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • heaping 1/4  teaspoon salt
  • 2 cups mashed bananas (about 2)
  • 1 large egg
  •  1 stick  butter, melted
  • 1/4 cup whole milk
  • 1 cup chocolate chips
  • about 1/3 cup honey roasted sunflower seeds

Directions

Preheat the oven to 350 degrees F.
In a large bowl, mix the flour, sugar, baking powder and salt.
In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
Stir the chocolate chips into the dry ingredients just until coated, then add the banana mixture to the dry ingredients and stir until just combined.
Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Sprinkle a full teaspoon of sunflower seeds on the top of each.
Bake about 28 minutes. Just until lightly golden.


OK, here goes...

Mix the flour, sugar, baking powder, and salt. Use a whisk to get them all nice and combined.
























Mash up the bananas with a fork

























Add the egg, melted butter, and milk, then mix well with the whisk.

















































Stir the chocolate chips into the dry ingredients until just coated.

























Now add the banana mixture and stir until just combined. Do not overmix or the muffins will be tough!
























Now, with an ice cream scoop fill 12 regular size muffin cups (sprayed with baking spray) about 3/4 full. Then sprinkle a full teaspoon of the sunflower seeds over each.

























Bake at 350 about 28 minutes until just brown.

























Only Happy Bananas here!

Enjoy!

























Let me know what you think!

Lu

Tuesday, May 1, 2012

All In. All Done.



I've been a little busy.

I baked muffins. Hundreds of them.

I made Fresh Fruit Salad with a Honey Lemon Vinaigrette. Tons of it.

I prepared quiches. Ten.

Then I promptly dropped one of them on the floor where it splattered into the exact shape of the Milky Way Galaxy. Really. What are the chances?

I cried.

Thankfully, everything was a success. And even after the Cosmic Quiche Explosion there turned out to be plenty for everyone.

So score.

I do so love cooking for large events but it's always a relief when it's over, the dishes are washed and put away, the floors are mopped and quiche-free, and I have some time to sit with Weegie and tell him how smart and handsome he is. And how tall. He likes to be told he is tall.


In other words, when I'm All In. All Done.


Don't you just love it when the auctioneer says that?

All In, All done?





(You may be thinking this is the classic bait and switch where I start out talking about pie plates and cooking and suddenly begin some diatribe about auctions. Well, you'd call it that if I was mentally coordinated enough to pull-off something as technically complex as a bait and switch. What we're really dealing with here is a complete inability on my part to follow a train of thought.)

But just for simplicity's sake I suppose you can consider yourself baited and switched.

Bam.


I do love myself an auction. Any kind of auction. My favorite type though, is the kind where at the end I take home something like a Vacation to the Lovely Italian Countryside or a strand of pearls first owned and worn by the First Lady of Pearls herself, Mrs. Barbara Bush.

Or a Longhorn Bull.

Now I should mention in the spirit of full disclosure, that neither of those first two things has actually ever come home with me after an auction.

But, the third thing? The Longhorn Bull?

Um. Yes. And it wasn't even a cattle auction.


We named him Blue by the way.


But let's get back to the lovely vacation and the pearls. I didn't win them. But Sweet Mercy Moses it's most certainly not from lack of trying on my part. It's tough trying to keep up with the bidding, give my opposition the Evil Eye at all the appropriate times AND try to dodge The Chief's efforts to snatch the little bidding paddle out of my hand.

It's a multi-tasking nightmare so to speak.


Anyway, we've been to lots of auctions over the years and I'm one of those (surprise!) that gets all wound up and wants to bid on every single solitary item offered like the horse-riding equipment that's currently in my attic or a year's supply of Lemon Scented Toilet Bowl Cleaner.

I know.


"But Chief, all the money goes to a good cause. You can't think about it as a saddle and a whip for a horse that we don't own...or a bunch of stinky toilet cleaner. It's the cause, Chief!"

It's all about the cause!


But nevermind the prize. My very, very favorite thing about an auction is the auctioneer and the spotters. Good ones make the whole experience worth it. Good ones are why you don't mind driving home with a 500 pound bull in the backseat of your SUV.

I kid. I'm a kidder.

We had to go get a trailer.

I was wearing a long, ball-length gown.

Not one of my most glamorous moments.



The truth is, the auctioneer and his assistants (spotters or ring people) are the ones that make or break an auction. They can have the uncanny ability (and quite honestly, almost the criminal ability) to make you excited!! about parting with your money!

A bidding frenzy.

"Yes, Yes!!! I want to bid thousands and thousands of dollars on that!

"Um, excuse me? What exactly is that?"

All In All Done.


(Now please hold on to your haunches while I attempt to pull this train back in to the original station...)



I'm finished (All In!! All Done!!) with a big cooking job and I'm glad to say I'll be sharing the quiche and muffin recipes with you in the next few days.

Maybe it will make up for what you just read.

Please forget you know me.

Lu