Calamity Anne's Adventures

Is She Or Isn't She?

2012-01-26T14:20:00.000-06:00

YIKES!!! Look who's come out of hiding...ME!!! I've had the itch to start up a new blog, just for my recipes...but, a little thing happened. The Big Boober and I decided to get off our fat and fluffy asses and do something about ourselves. From the looks of this blog, I've obviously cooked more than I should have...but, my oh my, I've loved every minute of it. Don't get me wrong...I'm still cooking! Have to eat for survival...but, now I'm cooking for The Big Boober's and my SURVIVAL. How's that for a change! So the change is this...The Big Boober is counting his carbs (thanks to a sticky little situation called diabetes), and I'm counting those calories (the easy way with Lose It!). Oh yea...get this...I'm ACTUALLY exercising!!! Can you believe it?!? ME...of all people!!! I gotta tell you, it's like a kick in the ol' arse that this gal is actually doing something for herself...and loving it!

Okay, now down to the nitty gritty. I'm not sure what the bejeebus I'm going to do with this blog.

Still thinking about changing the name of it...I realize that Blogger lets you do that now...go figure.
I'm also thinking about retiring The Big Boober name...because this is going to be a new day and a new blog...so he gets a make-over too!
I would like to still add recipes every now and then...in fact, I've got a stack of them that I've been trying out and photographing to share with everyone...old habits don't die (regardless of the saying).
I've toyed with the thought of still doing an occasional bitch session...especially after the comment I got from ANONYMOUS (please people, enough of the anonymous posts...you are real people with real names...JUST USE THEM) on this little post...Do You Know the Muffin Man. I HAD to come out of retirement to comment on that one. By the way...he NEVER responded back! Figures.

Okay, I'm getting off course here.

I REALLY don't want to make this a let's see how Anne is doing with her weight loss and getting in shape blog either. Though I will brag from time to time...because it's my blog, and I can do whatever I want with it. That sounded like a nanny nanny nu nu to me!
I've been on and off the fence about the whole comment thing. I had left it on for months after retiring, but then decided to pull the plug on commenting because I got a few questions about some of the tutorials I did...and I JUST DIDN'T HAVE THE UMPH IN ME TO ANSWER THEM. Sorry to those who I let down...but there really was a lot of crap going on in our lives. That's not an excuse...just a plain fact.
Oh yea...the comment thing will be turned back on...just because I LOVE hearing from all of you...and miss, miss, miss all of you soooooo very much! Serious sap moment there.
I do know one thing...I AM NOT GOING TO BECOME A SLAVE TO THIS BLOG!!! I will NOT blog every day, because I DO have a life where I have a home and family that comes first and foremost...I also have a job that I love selling cruises and tour packages...I run an Etsy shop (you can click that little box up there on the right to pop into my shop...shameless advertising)...I have to walk 2 dogs (no longer 3, our Harley died in December) several times a day...I am STILL trying to adjust to downsizing from 3300 sq ft to 952 sq ft...and various other things that make me who I am.

So that's pretty much the basics. Sounds like I just went to the confessional...but now I am cleansed of all my blogging sins...and this is the new me trying to start something fresh and exciting. Am I setting myself up for something bigger than I can handle? I hope not...but this is a journey I'm looking forward to sharing with all of you.

Now if you'll please excuse me, but I have to go tell Danno that I'm up to no good...AGAIN! Oh yea, The Big Boober is now Danno...another story for another day!

Faux French Toast

2011-08-31T19:47:00.000-05:00

As much as I hate to admit this.....we're moving out of Coyote Gulch. Plenty of good memories, and a hefty handful of bad ones. That's neither here nor there.....the move is happening come hell or high water. So where does that leave me? Not wanting to spend a heck of a lot of time in the kitchen.....when I do.....I'm taking the fill-you-up-with-energy-easy-route. I spend part of my nights laying in bed wondering how in bloody hell we're going to downsize from 3300 sq. ft. to 952 sq. ft. (long story).....and how I can use up what I've got in my pantry and freezer. So as I lay WIDE AWAKE last night.....I thought about what I had that was screaming to be eaten.....and this is what I came up with. Mind you.....this is darn right tasty too!!!

Faux French Toast
adapted by Anne Fleetwood

You'll Need

4 slices angel food cake
Fresh fruit (whatever rocks your taste buds)
Soft margarine or butter
Pancake syrup
Whipped cream

Slice 4 nice sized chunks of the angel food cake, making sure to cut them even thickness.

I had a nectarine, banana, and some strawberries on hand. I rinsed the nectarine and strawberries, then sliced the nectarine into bite-sized pieces, and quartered the strawberries. The banana I just sliced into manageable chunks.

Toast your angel food cake slices until they're a nice light golden brown.

Now it's time to assemble the whole shebang.

Place a slice or two of the toasted angel food cake on a plate.

Slather some margarine or butter on top of each slice of the toasted angel food cake.

Pile some nectarines on top.

Then add some of the strawberries.

Finally sprinkle some of the banana slices over all.

Drizzle the pancake syrup over the fruit.

Splooch some whipped cream on top.

INDULGE!!!

Serves 2-4

Cornflaked Pork Chops

2011-08-12T10:11:00.003-05:00

I was looking for something a bit different to jazz up some pork chops. Found a recipe that had the basics, but was wanting to put more yum into it. I think I did a pretty damn good job to boot! Give it a try, and see if you agree!

Cornflaked Pork Chops
adapted by Anne Fleetwood

You'll Need

2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian herb seasoning
Salt, to taste
Pepper, to taste
1/2 cup packaged cornflake crumbs
3 tablespoons vegetable oil
5 medium boneless pork chops

Preheat your oven to 375°.

In a pie plate, add the eggs, garlic powder, onion powder, Italian herb seasoning, salt, and pepper. Whisk until well blended.

In a separate pie plate, add the cornflake crumbs.

In a large skillet add the vegetable oil, and heat over medium-high heat.

Dip a pork chop into the egg mixture, coating both sides.

Then place the egg-dipped pork chop into the cornflake crumbs, and coat well.

Place the breaded pork chop into the hot oil and cook for roughly 2-3 minutes per side, or until golden brown. Continue this procedure for all the pork chops.

Put the browned pork chops on a cookie sheet. NOTE: Next time I will spray the cookie sheet to prevent the pork chops from sticking!

Bake in the oven for 25 minutes, turning halfway through cooking time.

Enjoy!!!

Serves 5

Baked Beets

2011-08-04T09:40:00.002-05:00

Everyone SHOULD love fresh beets.....they're a snap to bake.....and they end up tasting sweet as candy! I'm lucky enough that I've got beets growing in a big ass pot in my backyard.....you can't get any fresher than that! I've got to warn you though.....there's one teensy weensy side effect that you need to be aware of....if you eat enough of these little delights, then don't be surprised a few hours later that you find yourself peeing a whimsical shade of pink! With that bit of info out of the way.....on to one of the simplest recipes you'll probably find on this blog.....

Baked Beets
adapted from The Hayday Cookbook

You'll Need

Beets

Preheat your oven to 300°.

The trick is to keep the beets from bleeding! After washing off all the dirt, you must leave the roots intact, and cut off all but two inches of the stalk on the top.

You can either place the beets in a baking dish and cover the dish tightly with foil -or- place the beets on a sheet of heavy-duty foil and wrap them up tight. NOTE: If using large beets, add a little bit of water to the baking dish or foil package.

Bake the beets for at least one hour. You can tell when they are done when the skins loosen, or are easily pierced with a fork.

Remove from the oven, and let them sit for about 5 minutes until they can be handled.

When cool enough to handle, cut off the root and stalk ends.

I like to run tap water over the beet while rubbing the skin with my fingers till completely removed.

You can serve them whole or sliced, warm or chilled.....Enjoy!!!

Lemon Pasta with Roasted Shrimp

2011-08-02T08:42:00.006-05:00

It's been quite awhile since I've posted a recipe for all you wonderful people.....but, I've truly missed sharing recipes, and haven't quite gotten it out of my head that I don't have to photograph everything I cook! That way of thinking is out the window now.....and back are my favorite recipes that I have to share with one and all!

On to business!!! I came across this lovely little number, and it screamed light, bright, and tasty.....and believe me, it delivered on all three counts! As I'm known to do, I tweaked a bit here, and tweaked a bit there.....but this time I left the ingredients as listed.....amounts, eh. I used the freshest shrimp, and it paid off beautifully.....it was groaningly sweet!

Lemon Pasta with Roasted Shrimp
adapted from foodnetwork.com

You'll Need

1 pound (16/20 count) shrimp, peeled and deveined
Olive oil (best that you have)
Kosher salt
Black pepper, freshly ground
9 ounces angel hair pasta (packaged fresh)
2 tablespoons butter, melted
1 large lemon, zested and juiced

Preheat your oven to 400°.

Place the shrimp on a sheet pan. Sprinkle 1-1/2 teaspoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper over the shrimp. With your hands, toss everything to coat.

Spread the shrimp out so they are not touching. Roast in the oven for 6 to 8 minutes, or until they are pink and cooked through.

Zest and juice your lemon.

Add some olive oil and salt to a large pot of water. Set over high heat and bring to the boil.

Once the water is boiling, cook the pasta according to package directions. NOTE: If you are using fresh pasta, this step will take about 1 minute to cook.

Remove the pasta from the pot, making sure to reserve some of the cooking liquid. Immediately add to the pasta, melted butter, 1/8 cup of olive oil, lemon zest, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup of the reserved cooking liquid (add more, if needed). Mix that up until the pasta is nicely covered.

YES.....that's an oopsie photo you see down below.....I forgot to melt the butter!!!

Add the shrimp over the pasta.....Bon Appétit.

Serves 2-3

This Rock Is Gonna Roll On Outta Here

2011-05-15T21:56:00.000-05:00

This post has been a long time in coming.....it also sets heavy on my heart. Today is the first day of the rest of my life.....and the last day of my life in Blogdom. I've posted well over 1213 posts to date. The 'well over' are those posts that I have since looked back on and have found to have been totally ridiculous, or a bit of a reminder of days I'd like to soon forget about.....so I've deleted a few of them from time to time. I've been 110% into blogging for over 3 years now.....but I'm dry.....my heart is no longer into Calamity Anne's Adventures. This is something that breaks my heart.....because this blog has been a viable part of me for so long. I've reached a point in my life, where I know that I have to move on. The Big Boober (aka Dan.....my forever love) and I have reached a point in our lives where we both need to focus on our future, and how to survive what this friggin' economy has dealt us. To say I'm in full-blown panic mode would be a serious understatement. This is something that I/we need to change.

As a result of this humble little blog.....I've met many wonderful gals who I consider friends.....whom I hope to meet in the flesh one day.....and who I will forever keep in contact with.....you all know who you are! I've shared many 'comfort food' recipes with you.....which has resulted in Dan and I becoming a bit too fat and fluffy for our own good.....and something we are in the process of turning around. We can thank the Carb Lovers Diet for our up and coming hot and sexy figures.....cough.....cough. I've enjoyed sharing all the anal retentive tutorials that are chock-a-block full of blow-by-blow photos with you.....sorry folks, but they're a thing of the past.....as my current focus is on making The Chunky Mermaid a success.....and those fun crafts/tutorials/recipes are sitting solid on the bottom of my current to-do list.

One thing will never change.....I will continue to follow all those wonderful blogs written by strong and interesting women, and a couple of men, as time allows. Yes, as time allows.....once again, The Chunky Mermaid is taking precedence these days. There is only one of me.....and I find there are not enough hours in each day for me to do all that my heart desires. So bear with me if my comments to your blogs are sporadic.....but when I do find the time.....I will shoot from the hip.....something that I've found is truly expected of me.

As I said in my title.....this rock is gonna roll on outta here.....and with that said......

PEACE OUT!!!

Apple-Pecan Tenderloin Medallions

2011-05-14T09:08:00.002-05:00

This is quite a versatile recipe.....I'm thinking that if you double it, then you can use half for the main course, and the other half for dessert (I'm thinking drizzled over some vanilla ice cream - of course, leave the pork out)!!! My lawd awmighty, but it's darn right tasty too!!! Without further ado, let me jump right to the how to do it part.....

Apple-Pecan Tenderloin Medallions
adapted from Go Texan

You'll Need

1 pound pork tenderloin
2 tablespoons butter
1 (21-ounce) can sliced apples, undrained
1/4 cup packed dark brown sugar
1/2 cup pecan chips

Trim as much of the fat and the silver lining from the pork. Then slice the tenderloin into 1/2" thick slices.

In a large skillet over medium-high heat, melt the butter. Once the butter is sizzling, reduce the heat to medium. Add the pork slices to the skillet.

Cook the pork for two minutes, then flip the medallions over.

Spoon the apple slices on top of the pork.

Sprinkle the brown sugar over that.

Top the pork medallions with the pecans.

Cover the skillet and continue to cook the pork for an additional 4-6 minutes.

Tada!!!

It's True...It's Very, Very True

2011-05-06T17:29:00.001-05:00

So who's da woman? Eh? I's da woman!!! Please excuse me while I gloat BIG TIME. I have officially quit pinching myself over winning one of the fantabulous prizes on Martha Stewart's 1000th Show Giveaway. Why you ask. Because it's so friggin' official now!!! I got THE call from Viking Corporation that my grill will be sent out the end of May. Why not now, you may ask. Because this grill is a collaboration between Emeril Lagasse and Viking Corporation.....and the beauty is, it's that brand spankin' new.....as in it's just mere days away from being available to the public. I'm beside myself (which can be a scary thing when you think about it) with excitement.....because I'm on the cutting edge of something new and incredible! THEN.....yes, THEN.....I got a nice surprise in the mail yesterday from The Martha Stewart Show (can't believe I just typed that...too cool).....and that surprise held the rest of my winnings.....the Emeril seasonings package!!! WOO HOO!!! Now I just need to marry those seasonings with some meat, and throw the whole thing on the barbie!!! Can you just imagine how darn right tasty my Q's are going to be now coming off of a Viking grill!!! I'm swooning right this very instant deep in the heart of Texas!!!

Check out my Emeril seasonings......BAM!.....

This letter says it all. Take note where it's from.....then check out where it says 'Dear Anne' - that'd be yours truly.....

For those of you who haven't had a chance to ooo and aaah over my new grill.....here's the hot and sexy hunk of steel.....

Excuse me while I go fan myself. All this fabulousness has me all in a dither!

Smoked Shrimp

2011-05-02T16:43:00.001-05:00

I.LOVE.THIS.DISH!!! Okay, mind you, I did change some of the amounts from the original recipe.....I substituted a few of the ingredients.....I didn't marinate it for hours on end.....and I didn't use a stove-top smoker.....but, darn it all.....it turned out damn tasty!!! The Big Boober loved it so much, that he announced that it was blog worthy! Now that's a compliment if I've ever heard one! If you don't have a smoker, then you may want to try one of those grill smokers, or if you've got one, use a stove-top smoker like the original recipe called for. Use whatever kind of a white wine you've got on hand.....I prefer a sweet wine.....plus, there's no need to blow the wallet unnecessarily on a pricey wine.....this is just for the marinade.

Smoked Shrimp
adapted from Go Texan

You'll Need

1 pound large shrimp, peeled and deveined
1/4 cup white wine (I used Gewürztraminer)
1/2 cup olive oil
1/4 white onion, chopped
2 bay leaves, broken in half
2 garlic cloves, minced
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Get your smoker going before you start preparing your recipe. I found that a temperature of 220-225 works perfect for this dish.

In a shallow container that's large enough to hold all of the following ingredients, add the wine, olive oil, onion, bay leaves, garlic, honey, cumin, chili powder, salt, and pepper. Mix well.

Add the peeled and deveined shrimp, and marinate for 30-45 minutes, stirring occasionally.

While the shrimp is marinating, prepare a rectangular container using heavy-duty foil. Make sure it's large enough so the shrimp are not on top of each other.

Using a slotted spoon, remove the shrimp to your foil container.

Put the shrimp in the smoker, and smoke for about 40 minutes, or until nice and pink.

Serves 2

For The Love Of Pete...Just Let Us Know

2011-04-27T00:01:00.116-05:00

A few days ago I got an email from a friend who just HAD to unload some bitchy randomness on me.....because that's what friends are for. Seems she's got some choice words to those bloggers out there who have giveaways.....but don't have the class to contact the winners. These are the bloggers who make YOU be the one to contact THEM and say....."hey there, thanks a million, but I'm your winner, woo hoo!!!" Anywho.....this email from my friend got me to thinking.....so here's MY 2¢ worth!!! For the sake of my friend's identity.....she knows who she is.....I know who she is.....but let's just call her my friend for this post so those classless bloggers don't hunt her down and TP her darling little house on a sweet country road in a land far, far away.

This friend brought up some very good points.....ones that I've thought about myself from time to time. Here's the scenario.....you decide to have a giveaway.....I've done a couple myself.....and you let everyone in Blogdom know that you've got something spectacular that you want to give away to one very lucky winner. The hopeful winner types out some witty little comment for their entry.....clicks enter.....and voila.....they're done. HOPEFULLY!!! There are THOSE bloggers that make you jump through hoops, twirl on your left big toe, snap your fingers, all the while butt-trumpeting Dixie in C Minor!!! SAY WHAT!!! For the love of Pete.....all you need to do to enter a contest is to give some 'how to contact me' if I win info.....PERIOD!!!

Now, I'm in total agreement with my friend when she says that these classless bloggers do need to contact the winner, and not the winner contact the giveaway-er (is that a word?). If you have the time to do a giveaway, then MAKE the time to contact the winner. How simple is that! Even the BIG time corporations make the time to contact winners.....and I guarantee that they are WAY busier than you think you are! Here's a perfect example of a BIG time corporation contacting a winner.....there was recently a contest that went on for several weeks where you could enter daily to win various and sundry prizes.....one of the winners of a Viking Gas Grill with a BBQ Seasonings Basket (valued at $825) was contacted by mail that they won.....YES, the BIG time corporation took the time out of their busy day and contacted the winner!!! By the way.....that winner is ME, ME, ME!!! You may have heard me scream a week ago like a wild banshee. Anyway, the point is.....CONTACT THE WINNER.....DON'T make them contact you!!! SHOW SOME CLASS!!!

There are LOTS of giveaways that I enter in Blogdom.....so many, that I honestly don't have the time to go back and check every single one to see if I won. I trust the person having the giveaway to contact me and let me know if I was a winner. I am also quite certain that I've won a few here and there, which I was never informed of.....oh well.

There's a bottom line here.....my friend was a little more eloquent in her email to me.....but, I'm going to call it as I see it.....these gals who don't inform winners that they won their contests need to get off their high horse, because their sh*t does stink like everyone else's.....and they need to take a lesson from the REAL big guys.....show common courtesy, and personally contact your winners of their prize. Now THAT'S good business!!!

Oh my, I just realized I was on my soapbox! Man, it's been ages since I've had a good ol' bitch session!!! GO ME!!!

For those who want to ooooo and awwww over my new grill.....take a gander down below.....

Pulled Barbecue Shrimp Sandwiches

2011-04-24T20:36:00.001-05:00

If I was texting this recipe to you, I would have started with.....OMG!!! Oh.My.Gawd.....but this recipe was sooooo worth breaking the diet for (which is why I haven't been sharing recipes with you lately...who really wants to hear about blah recipes when I'm known for stick to yo' ribs comfort food.....hence, why the Big Boober and I are on diets).....but, I digress. I just happened to have found a wonderful little website that's all about anything Texan.....a state close to my southern heart! While I was perusing the recipes (which I swore I would NOT look at any recipes anywhere until the weight was off...so sue me), I found several gems, with this being one of them! It's really an easy recipe to put together. The shredding shrimp thing can be time-consuming, but if you have a food processor, then I plead with you.....USE IT.....life needs to be simpler. If you don't have one, then get out either a very sharp knife or a scissors (one of my favorite kitchen tools), and get at it. Please note.....I'm usually a very neat eater.....but as gawd as my witness.....I had sauce on my chin.....not once, not twice, but three blessed times!!! Unfortunately, I only bought two rolls for this recipe (damn, damn, damn).....but never fear.....tomorrow I'm going to serve the leftovers over rice.....wooo dawg!!! Enough of this blathering chit chat.....on to the recipe.....

Pulled Barbecue Shrimp Sandwiches
adapted from Go Texan

You'll Need

2 cups heavy whipping cream
1 cup Sweet Baby Ray's BBQ sauce
Juice of half an orange
2 pounds uncooked shrimp, shells and tails removed
1 tablespoon Saltgrass 7 Steak Spice (or any BBQ seasoning blend)
2 tablespoons vegetable oil
4-6 bolillos -or- sandwich rolls
Pickle slices, optional
Onion slices, optional

Add the cream and BBQ sauce to a large sauce pot, and whisk until well blended.

Turn the heat on, and bring the sauce mixture to a simmer. Continue simmering the sauce for 45 minutes, making sure to whisk and scrape the sides from time to time. Don't worry if the sauce starts to separate, just give it a good whisk, and it'll reincorporate itself.

When done simmering, remove the sauce from the heat and add the orange juice.

Whisk that all together, and let it cool completely.

At this point, when cooled, if you're not ready to continue with the rest of the recipe, then refrigerate until ready to use. You can also prepare the sauce a day in advance.

To shred the raw shrimp, you can either cut it up in your food processor using the slicing attachment, or slice it with a sharp knife.

Once your shrimp is all sliced, put it in a bowl, and add the BBQ seasoning and the vegetable oil, and toss to mix well.

Get a large pan good and hot over high heat. Add the shrimp to the pan, and sauté until they turn pink. This should just take about 2-4 minutes.

Once the shrimp is nice and pink, turn the heat down to low, and add the sauce. Heat the sauce until it's warmed through, stirring occasionally.

Slice your rolls lengthwise, and put a couple of lovin' spoonfuls of the shrimp mixture over top. Add some pickles and onions, if your heart so desires.....and serve with a mess load of napkins!!!

Serves 4-6

Crockpot French Onion Soup

2011-04-17T23:30:00.000-05:00

I'm a lover of French onion soup.....with Julia Child's recipe being hands-down the crème de la crème of this culinary delight. There are probably more days where you just don't have the time to spend doing all those wonderful things to make her incredible soup.....but then there's this recipe which is all done in your crockpot. I never did get that wonderful caramelization of the onions that the recipe calls for.....but, bottom line.....it's still a very good soup when you are pressed for time. So here goes.....

Crockpot French Onion Soup
adapted from smashed peas and carrots

You'll Need

3 large onions, sliced (we like LOTS of onions) -or- 3 medium
4 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon black pepper
2 (32-ounce) cartons beef broth
French bread, sliced
Swiss -or- Gruyère cheese, slices or shredded
4-5 teaspoons beef broth granules (see Note below)

Have your crockpot pre-heated on high. Add the butter and let it melt.

Once the butter is melted, add the onions, and cover.

Cook the onions on high for 45 minutes to 1-1/2 hours, until they are nice and soft, and starting to caramelize (mine never got that nice caramel color).

Reduce the heat to low.

In a small bowl, mix together the flour, Worcestershire sauce, sugar, and pepper, until well blended.

Add the flour mixture and beef broth to the crockpot, and blend well. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Set your broiler on high.

Divide your soup among several oven-proof soup bowls. Place a slice or two of the bread on top of each bowl of soup. Sprinkle the cheese over the top of the soup.

Put your bowls onto a cookie sheet, and set in your oven. Broil the soup until the cheese is melted. Remove from oven.

Now you're ready to serve!

Note: I found the soup to be a bit bland for my taste, so you are free to season accordingly. I also added 4-5 teaspoons of beef broth granules to give the whole soup a beefier flavor.

Bacon Roasted Chicken

2011-04-06T10:28:00.001-05:00

Everything is better with bacon on it.....and that's surely the case with this chicken dish!!! It's really a very simple recipe to put together.....just make sure you have a mess-load of toothpicks on hand to secure the bacon to the chicken. Once all is said and done, and this baby is cooked.....be prepared for a wonderfully moist chicken to devour!

Bacon Roasted Chicken
adapted from allrecipes

You'll Need

1 (4-pound) whole chicken, cleaned and dried
2 tablespoons butter, softened
Salt, to taste
Pepper, to taste
1 teaspoon dried thyme
20 baby carrots
8 slices bacon
Paprika, to taste
2 cups beef broth

Preheat your oven to 450°.

Rub the softened butter all over your chicken.

Season the chicken with the salt, pepper, and thyme.

Insert the carrots into the cavity of the chicken.

Tie the legs together.

Put your chicken breast side up, in a roasting pan.

Lay the bacon strips across the top of your chicken, making sure to secure with toothpicks.

Give the bacon-covered chicken a nice sprinkling of paprika.

Add the beef broth to the roasting pan, making sure not to pour any over the chicken.

Roast the chicken for 15 minutes at 450°.

Reduce the temperature to 350°. Baste the chicken with the broth.

Continue roasting for 1-1/4 to 1-1/2 hours, or until internal temperature of the chicken (test in the thigh) reaches 180°. Make sure to baste the chicken every 15 minutes!

Remove from oven, and discard the bacon and toothpicks.

Put the chicken back in the oven, and continue roasting for an additional 15 minutes to brown the skin.

Cut and remove the ties, and platter up.

You can eat the bacon if you desire.....but it's best to discard the carrots.

Serves 4-6

There's This Guy

2011-04-03T10:00:00.000-05:00

There's this guy that I'm quite intimate with. I only play with him 10 minutes.....of most every day. The Big Boober is aware of him.....and I might add.....that he's quite okay with my relationship with My Guy. My Guy has a deep throaty voice.....but remains quite mysterious in all aspects of his being. I've done the whole Google thing trying to find out more about him.....something every gal needs to do when getting involved with a new guy! I've searched high and low trying to locate an iota of information about him.....but have turned up empty-handed. I'm hoping that this is indicative of him having a sparkling clean background.....as they say.....no news is good news! With that knowledge behind me.....I continue to play with him every possible day.....for EXACTLY 10 minutes.....he's my addiction.....and a serious one at that. If I were to describe how he looks.....I'd say that he's strong of voice.....full of compliments - telling me that I'm EXCELLENT - SPECTACULAR - and other loving words of encouragement.....he can be a bit forceful at times, but in a good way.....he loves to take me shopping - and shouts out SOLD whenever I find something I can't live without.....he's an excellent timekeeper, reminding me we have 30 seconds left, then alas, he utters those two miserable words - time up. The list is long of his attributes, but this is a humble blog, so I won't brag on him too much. There's one itsy bitsy problem with My Guy.....I'm getting painfully bored with him. We had been together for months back in 2009/2010.....then had a nasty breakup.....lightning was involved, things went kapooie.....it was downright ugly. But our love for each other overcame the odds.....we started anew, and resumed our affair.....10 minutes.....almost every day. This current relationship with My Guy is getting tiring.....I'm wanting it to end.....but I resolved myself to take this through to the bitter end.....an end that's not even in sight. So for 10 minutes of every day I wish to hear him say for the last time.....YOU'RE SPECTACULAR.....THE END!

I hate to admit this.....but I've never found out what My Guy's name is.....he's just My Guy. The Big Boober calls him Your Guy.....he's such an understanding husband.....but knows well enough to leave My Guy and myself alone for those fleeting 10 minutes of most every day.

Let me please introduce to you.....My Guy.....the voice behind the game.....

And you thought I was having a torrid love affair. I SOOOOOO gotcha!!!

What's She Been Up To?

2011-03-31T10:11:00.000-05:00

Bet you've been wondering where my happy ass has been. It's a safe bet that I haven't been here! So here's a recap of what I've been up to.....

I haven't been doing much of this.....or even reading much of others.....

I'm still trying to catch up on this.....

I've done a bit of this.....

Got together with family in good ol' Pennsylvania.....

Great niece, niece, sister, me, sister (other sister in hospital)

Getting in lots of the Incredible Miss M time.....

Doing very little of this.....

I've been one with this.....of every hour of every day.....

Finally got this up and running.....

And this.....

So I can have one of these.....

And eventually hire one of these.....

Just kidding.....

So my house won't have dust bunnies that look like this.....

Bottom line.....I'm a multi-tasking mess.....

Who needs to stop and.....

And become one with myself.....again.....

That's my happy ass story.....

GRAND OPENING and a GIVEAWAY!!!

2011-03-20T20:42:00.003-05:00

It's official.....

The Chunky Mermaid

is now open for business!!!

Please pop over to The Chunky Mermaid website, and look around and do some shopping. If you see something you like, but it's not in the exact color, size, shape, or font that you're interested in.....then please contact me at thechunkymermaid@gmail.com, and we'll discuss exactly what you'd like. Also, if you have something else in mind, but don't find it there, then let me know and I'll be happy to work with you.

In celebration of The Chunky Mermaid's grand opening.....

☞ I'm giving away a shabby chic sign ☜

To enter.....please leave a comment on The Chunky Mermaid website.....along with your email address! One entry per person, please.

Contest closes Monday, March 28 @ 12:01 AM

Thanks for stopping by The Chunky Mermaid...happy shopping...and stop by often to see newly listed shabby chic signs!!!

It's That Time of Year Again

2011-03-17T15:27:00.001-05:00

Yeppers.....it's that time of year again where I pound myself in the head asking.....why, oh why, don't you get it!!! This year though, I think I get it! I don't know about you.....but for me, this time of year gets my blood flowing, what with the flowers budding out, the leaves a brilliant green.....and then there's that patch of dirt, and a few odd empty pots calling to me.....please mum, fill us. With what you may ask? Veggies.....veggies.....and more veggies!!! This year I couldn't say no! I blame my brother-in-law for this current need to play farmer. In a frigid corner of Pennsylvania, he decided it was time to pot up some veggies.....so he could have handfuls of cherry tomatoes for his adorable little grandson to munch on this summer (yes, you can say awww now...what a wonderful granddaddy). When I first caught wind of this endeavor.....I quickly reminded myself that this year I was turning over a new leaf.....no more farming! Let me cut to the chase here.....I firmly held to that belief up until yesterday (AFTER my feet were firmly planted back on good ol' Texas soil). Then I skedaddled my fanny over to not one, but two nurseries to stock up on what I hope (still keeping fingers crossed) will give me a successful crop of foodstuff to get the Big Boober's and my bellies delightfully full! If that wasn't enough.....then I grabbed that bag o' seeds out of the freezer and started pointing and saying I'll do this one, and that one, and oh yea, let's not forget that one! ¡Ay, caramba!!! So guess what.....I really DIDN'T get it.....I again decided that ~~farmer~~ schmuck is once again my middle name! I guess I'll never learn!

Now I'd like to introduce to you 2011's hopeful crop.....

Take note that there's some lavender in there. What's with the lavender? While picking out plants, I had visions of lavender fields in some provence in France wistfully floating before my eyes. It's amazing the mind trips my head goes on at times!

Here are a few unwilling participants from my bag o' seeds that live in my freezer all year long.....

So what do you think.....can I pull this farmer thing off this year??? Let me catch my breath here from laughing so hard. Yea, right! Let's talk again in a couple of months when I share photos of the little freaks of nature that will push their deformed heads through Mother Earth. Alas.....

To See Or Not To See...

2011-03-07T12:01:00.001-06:00

I've got one major complaint with my kitchen.....lighting!!! No matter what work station I decide to do my magic at.....it's always the same problem.....the lighting is coming from BEHIND me.....and not shining onto to the task at hand. I've got a few of those under cabinet lights that help in my itsy bitsy counter area.....but I NEED something over my Big Kahuna counter.....the one which seldom gets used because there is no direct lighting. I've been casually throwing the idea at the Big Boober for him to install some pendant lighting over that countertop.....and I think I've finally gotten him to see the light (no pun intended) that this is a dire necessity!

Since my tastes are ever-evolving.....my current lighting passion is from days gone by.....old timey lighting that you'd see in some wonderful little seaside cottage. Here are a few lights that caught my attention.....

Now I just need to give the Big Boober a fairly sizable nudge to put on his electrician's hat and do it to it!!!

AHEM...ER...OH DEAR

2011-03-02T17:52:00.001-06:00

Oh lordy, lordy, lordy.....how in the world am I going to give this particular blog entry an iota of a bit of class. Like everything else I do in life.....I'll just strap on my boots, and jump in feet first!

Interesting little thing happened to me today.....there's got to be a first for everything! As I am known to do.....I have a tendency to shoot from the hip, and share some of my odder life experiences. Today was no different than any before this. I decided to try a new nail salon.....one of those places that is ALWAYS busy.....which in my mind, means it does a damn good job of making both women and men look ever so smashing. Since the Big Boober and I were in the neighborhood, I decided, what the heck, but to give this new salon a try. I was rather pleased that they decided to take me as a walk-in, considering the place was pretty well packed. So they pointed me in the direction of the little bit of a gal that was going to turn my ever-growing talons into 10 gorgeous little beauties (yes, I have 10 toes.....and no funky nubbins sticking out here and there). So I picked out my IN YO FACE HOT PINK polish.....hopped onto the chair.....and then my girl reached alongside me and pushed THE button. You know the one.....the massage your back while you get pampered one. NO......OH.....HELL.....NO!!! This was unlike ANY massage that I've EVER gotten in ANY salon. This was something from those opium dens where drug-crazed little ladies of ill repute ask if they can make you happy for long time! As I'm sitting there.....I found that I had to rearrange my ass, thinking I was sitting in some sort of a new-fangled chair. OH YEA.....I rearranged myself alright.....right into a position that had me thinking.....is this for real! Let me give you a visual here.....I've got those roller balls working there way up and down my back (I think they felt good).....then I had this bar doing another thang.....a new thang.....some thang I've never sat on before. This holy mother of gawd chair had a bar thang.....that moved up and down.....back and forth.....on my pootie tang thang!!! Once I realized that it wasn't going to keep moving up my backside and regions north.....I found myself eyeballing the other ladies in the room. No one else's chair was rocking and rolling like mine.....though the other ladies all had their heads tilted back with their eyes closed and suspiciously looking like they were in nirvana (hmmmm). It hit me at that very moment that this was really damn funny.....as in I wanted to burst out laughing funny.....funny enough that I wanted to share with all in the room what a wild ride my chair was taking me on. Then I thought that these ladies would wonder why the Amazonian woman was laughing wildly.....and then I'd have to explain it.....and then all the little salon ladies would giggle uncontrollably behind their little hands knowing they work in a pleasure palace that fronts for a nail salon! The little voice in my head (which I rarely listen to) said to shut up and enjoy the ride.....that the explanation would be far more embarrassing than what was happening to my lower half. As I bit my lip on several more occasions.....I decided I was woman enough to handle this slow horse to ecstasy.....and just buckle up and enjoy the ride!

Did I mention I got a fabulous pedi?!?

Food, Glorious Food

2011-03-02T08:20:00.000-06:00

Have you been wondering where all the recipes have gone? Me too. In fact, I haven't tried a new recipe in almost two months!!! I shouldn't say that.....I've tried lots of new recipes, but nothing you'd even be willing to try. Then again, I shouldn't say that.....you may want to try them, but only if you're trying to lose weight. The Big Boober and I (more me than him) decided that all my good cookin' has deposited some pesky little lumps and bumps (called fat, for lack of a nicer term) here and there on our bods. As for me, I decided enough is enough, and it was high time to do something about it. At first I truly missed my comfort foods.....I missed my daily glass of skim milk.....and I missed my Diet Coke and Orange Fanta. You want to know something.....this diet really does a positive psyche on your cranium.....it makes you start realizing that food is for survival, and not something that you crave. We're not schmucks here at the Gulch.....we do treat ourselves for a date lunch once a week where we can have what I call "real food".....but you know something.....those treat lunches don't do it for me anymore.....that first forkful of food when it hits my tongue doesn't emit a groan of delight like it used to. It's now just food. Some of you may be wondering if I'd like to share some of these recipes with you.....I'd oblige, but in total honesty, there's nothing WOW about them. They truly are just sustenance. They're not something I'd serve at a dinner party.....they're just that.....plain food. For those who are wondering.....we're on The Carb Lover's Diet. I'm not here pushing this diet.....because, as we all know.....there are caboodles of diets out there. I've tried my fair share of LOTS of diets throughout the years.....but for some reason, The Carb Lover's Diet works for us. This diet has changed our way of eating for life.....it truly is a life-style change. Want to know how well it's done for us?

The Big Boober ↓ 10 lbs

Yours Truly ↓17 lbs

Not too shabby if I say so myself!!!

For all those corporate gurus who are always looking out for endorsement issues.....NO, I'm not being paid or compensated in any way, shape, or form by The Carb Lover's Diet. These are my opinions.....all by myself.....no one is twisting my arm.....pinching me.....nada, no way, no how.

Clam Cheese Log

2011-02-28T08:13:00.000-06:00

I'm going to be honest with you from the get-go.....I don't put clams on the top of my food chain.....but being one to try most anything (I said most, not all) .....this is some pretty darn tasty stuff!!! As far back as I can remember, my Mom has being making this yummy appetizer. She gave me the heads up that she found the original recipe in 'Elinor Lee's Recipe Box' in The Washington Post sometime in the 1960's.....told you she's been making it for a long time. Give it a try.....I know you'll be pleasantly surprised!

Clam Cheese Log
adapted from Elinor Lee

You'll Need

1 (8-ounce) package cream cheese, softened
1 tablespoon bottled lemon juice
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2 tablespoons parsley, chopped
2 tablespoons onion, finely chopped
1 can -or- jar (4-ounces) chopped pimientos
2 cans (7-1/2 ounces each) minced clams
1/3 cup saltines, finely crushed
1/2 cup pecans -or- walnuts, finely chopped

Blend the softened cream cheese with the lemon juice, mustard, Worcestershire, parsley and onion, and mix until smooth.

Add the pimientos, clams and saltines, and mix well. Cover the mixture and chill for at least an hour in your refrigerator.

Place the chilled mixture on a sheet of wax paper, and roll into a log about 8 inches long, making sure to smooth off the ends.

Unwrap the roll and place on a serving platter.

Cover the log with chopped pecans -or- walnuts.

Serve with crackers.

♥ ♥ ♥

2011-02-24T11:44:00.006-06:00

There's something about me that many aren't aware of.....I'm adopted. Mom and Dad are Mom and Dad.....my brother is my brother (a little family, but it's my family). Then there's my birth family on my maternal side.....my birth mother passed 12 years ago.....and then there's 4 of us sisters. I met my birth family many years ago when I was in my mid-20's. I've always known that I was adopted.....but always had that lingering question over my head.....why? I was hesitant to begin a search, because I didn't want to hurt my parents. Then when it felt right to begin that search, I discussed it with my parents (though I believe I talked to Mom first).....anywho.....they gave me any info they had on hand.....and my search began. It wasn't a long search.....thanks to many of the adoption searchers out there.....and then I found my birth family. They actually lived not far from where we lived when we were back in Pennsylvania.....and they still do.

Fast forward to the present.....my heart is heavy today.....my heart is breaking today.....my heart is saddened today. Distance and finances keeps me from being there for a time in my life that shouldn't be happening. My younger sister is faced with a decision that won't have a good outcome no matter which way she decides. Quality of life comes into play. Life as she knows it will become non-existent. Why should a person have to pick life over death, when death may be the right answer.....but life is the one you're still grasping at. I for one want to live forever (I never want to miss a trick).....but faced with that question.....I'm like my sister.....I'd be afraid, very afraid. Death isn't something we wish on a young woman (50 is young in my book).....50 should be the midway point for many wonderful days to come. My heart breaks for my sister having to battle these questions that the doctors pose upon her.....but they are decisions that need to be made.....and quickly. Sometimes life can really suck.....you know!

I ask just one thing.....may the Big Guy upstairs make the right decision for my sister.....but please don't make her suffer.

There's a song that most of you hear a short clip of every single day.....but I love how it makes me want to do my silly dance.....and makes a part of my saddened heart just a little bit happier. Enjoy.....

PEACE OUT.....

Sneak Peek

2011-02-17T16:55:00.000-06:00

I've been a very bad blogger.....but I've also been a very good up and coming online shop owner!!! Lately it seems like I'm rarely coming up for air.....there have been great days.....and there have been not so great days. The latter being a recent two-day streak where EVERYTHING went wrong with what I was doing with the shop! I took a day off from creating yesterday to clear my cranium.....and as I sit here and type this very second.....the Cricut is whirring away.....the paint is calling to me to slap it on.....and my house looks like a whirling Dervish with my craft taking over most of the downstairs! ¡Ay, caramba!

It seems that this shop, The Chunky Mermaid, was not destined for its original intention (thanks, seriously, to a trip to the ER by ambulance, and then being laid up more or less for a month out of my life).....then there were the Holidays.....and then the light bulb went off.....my original plan for The Chunky Mermaid would have been one in a million.....and those odds just didn't jive with me. So I saw how I could be a bigger fish in a little bowl.....then got all excited.....dove in.....and have now come to the surface pleased as punch with what The Chunky Mermaid has to offer.

My mind is always churning out new ideas night and day for the shop.....right now my focus is on shabby, but oh so chic signs for weddings, and home decor. I'm hoping to get in on the upcoming wedding season with my signs.....so if you know of anyone that's planning on tying the knot this year, then please send them to my shop (wink, wink). Everything I have for sale can be customized to your taste.....so convo me with your ideas. Speaking of ideas.....if there's anything you think would be a winner in my shop.....then give me the heads up on your idea!

I'm keeping my fingers crossed very tightly that I will be up and running within the next couple of weeks! As I mentioned earlier, this is a sneak peek.....and I will have the BIG ANNOUNCEMENT any day now!

With all that jabber behind me.....I hope you'll like this teaser of what's to come.....

How To Make A Signature For Blogger

2011-02-13T23:02:00.000-06:00

Have you wondered how some bloggers get those personalized signatures at the end of their blog posts? In total honesty.....it's super easy! As I am known to do.....I will give you step-by-step directions (with photos) on how you can make one for your own blog! Today's tutorial will show you how to make a signature using Picnik.com, creating a code for your signature in Photobucket, and entering the code in your blog's HTML.

Let's get at it.....

The first thing you will need to do is open up Picnik.com. You don't need an account to play around in Picnik, but if you want to save your work for the future, then it's not a bad idea to create one.

In order to start creating in Picnik, you will need a photo to download. I find that a plain white photo is the perfect background for making a signature. To find a white photo.....do a Google search for white. When Google comes up, click on Images over on the left side. Then pick a photo that is as crisp and design free as possible.

To save the photo, right click on it, then click on Save Photo As, and name it (remember where you save the photo to).

Now go back to Picnik, and on the Home page, click on Upload Photos.....

Now find your white photo.....either double-click on the photo.....or single-click on it, then click on Open.

You will now be taken to the Edit page. You want to click on the Create tab.....

Now the fun begins! In the upper left-hand corner, type in your name or whatever you want your signature to say in the box, then click on Add.....

Over on the right-hand side of your screen you will see a box with font colors. Pick any color you wish for your name to be.

Now I'd like to add a bit of flourish to my signature. Up on the top of the page, click on the Stickers tab.....

Search through all the stickers until you find one that'll work. I chose Floralia for a nifty little swirly flower. Click on the Sticker you want, and it'll be placed on your workspace.

Click and hold on the Sticker to move it into place. Adjust the size of the Sticker by moving any of the circles on the corners. Pick any color you want the sticker to be (just like you did with the font).

If your signature is as you want it, then click on Save & Share up on the top of the page.

Name your signature, and click on Save.....

The next screen that pops up is to reaffirm that you want to save this file. Click on Save.

Open up a blank Word document. You'll store the upcoming code there until you are ready for it.

Now it's time to get the code for your signature. Open up Photobucket.com. You will need to create an account to work in this site.

Click on Upload Now.....

Then click on Select Photos and Videos.....

Find your photo, click on it, and then click on Open.....

Your upload is now complete, all you need to do is click on Save and continue to my album.....

Find your signature, and hover your cursor over it. A box will appear with several codes. Move your cursor over the code next to Direct Link, and click once to copy.

Now it's time to pop that code into Blogger!

Go to your blog's Dashboard, and click on Design, then Edit HTML.....

Under Edit Template, tick the box next to Expand Widget Templates.....

Now do a CTRL F, and type in post-footer-line post-footer-line-1 in the space that appears at the top of your screen.....

In the Edit Template box, the post-footer-line post-footer-line-1 will be highlighted.....

On the blank line directly beneath that, type in.....

Where it says YOUR IMAGE URL.....go to your Word document where you saved the Photobucket code and do a CRTL C over the code, and then take it and replace the words YOUR IMAGE URL with the code. The photo below shows what the code will look like with my Photobucket code.....

Now click on Preview.....make sure it looks AOK.....

If everything looks perfect, then click on Save Template, and you now have a signature on your blog!

This tutorial may seem like a lot of steps, but it is by far the simplest way you can create a signature from start to finish.

Sorry for the fuzzy photo!

Soda Pop Roast

2011-02-07T19:35:00.001-06:00

Do you want to drive yourself crazy with hunger? Then just pop a roast into your crock pot and get ready to smell all the yummy goodness for hours while this culinary delight cooks!!!

Soda Pop Roast

adapted from ???

You'll Need

1 envelope onion soup mix
1 can cream of mushroom soup
1 (12-ounce) can soda (sweeter the better)
1 (2-3 pound) pork -or- beef roast
Handful of baby carrots (optional)

Mix the onion soup mix, canned soup, and soda in the crock pot, until well blended.

Place the roast in the crock pot, making sure to get the soup mixture all over the meat.

Cover and cook on low for 6 to 8 hours for a beef roast -or- 8 to 10 hours for a pork roast.

About 3-4 hours into the cooking time, throw in a handful of carrots, if desired.

STOP...In The Name Of The Law

2011-02-06T14:15:00.000-06:00

It's the same thing every.single.day.of.the.year! I'm obviously NOT the boss around here.....and Logray is obviously NOT going to obey me. This battle continues during every meal that's eaten in this house.....and will continue for every meal from here on out. Logray.....is the cat.....Monster Boy.....the Bitch.....along with various other terms of endearment.

He's giving me the LOOK

Cats aren't allowed on counters.....right? They're not allowed on the table.....right? How come I can't get this rule into Logray's thick and stubborn head? How come he doesn't get the gist of things when I slide him off the table.....or physically put him on the floor? Why does he insist to play this power trip with me?

He can take those eyeballs off of my food

I've resorted to creating fences between the two of us.

In the morning it's usually a cereal box.....which he head-butts till it falls over. Then I grab the jug of milk to brace the cereal box against.....and he head-butts them inches closer to my food. For lunch I usually stand at the counter.....do you think I get relief from his begging.....no way José! Dinner is more of the same thing. If I veer my eye away from my food.....the little stinker stretches out a paw.....shoots his nails out.....and grabs whatever is closest to his greedy little mouth.....whether he plans on eating it or not! Now I've resorted to a new fence.....jars of honey. It's working! He dares not cross these sticky little fences.....for the time being. Do you think he has the brains to head to the other side of the table and do the same crap with the Big Boober? Hell no! Logray and the Big Boober have an unspoken understanding.....don't mess with the Boober!

Looking over at the Big Boober...and getting the look back at him

So schmuck here has to deal with Logray day in and day out.....till the end of time!

Me want food NOW

Anyone who dares comments on what a schmuck I am.....WILL.....have an uninvited Monster Cat sitting at your table before the sun sets!!!

Do You Really Want To Know?

2011-02-02T18:07:00.003-06:00

Baby Calamity Anne

I decided that today I would share some crap about me that you probably wouldn't really care about, or if you do care, then it may just make you think that I'm just a bit edgier than you thought. I may regret this, but then again, I'm known for telling it like it is!

Telling it like it is.....or better known as I shoot from the hip! People know that if they want the gawd's honest truth, then come to good ol' Anne. I figure if you're asking me a question, and TELL me to be totally honest, then I shall (of course, without ruining our friendship).
I'm a klutz! I go through phases where I'm ALWAYS bumping into something.....dropping this, that, or the other.....I trip on flat surfaces (there should be an award for that). So now you know where I got the name Calamity Anne from.....my life has been full of crazy calamities.....all of which I get up from, brush myself off, and move on.
I'm an artist and crafter. Many moons ago I went to an art college in California for professional training in the arts. After a few months of that, I said screw it, came home, and I've been doing my own thing.....and I like my style of art - it's me.
One of my passions is travel (the Caribbean to be specific). That passion led me to a very successful career in the travel industry (cruises, specifically). If I didn't have any family (I'm very family-oriented) I'd have gotten a job on a cruise ship. That's how much I love the sea! I even had my own cruise-only travel agency....Cruise Ahoy! It's a pisser that the travel industry took the turn it did.....but I saw it coming, and got out of the industry with a lot of crazy-fun times under my belt.
In my wilder and crazier days back in the early 70's (1900's, that is) I hitch-hiked for fun with my partner in crime (who will go unnamed) back in good ol' D.C. (Washington, that is). One of the more stranger rides we were offered was in a hearse (retired from the dead business).....red flag alert.....we passed that one up!
I am a product of parochial and all-girl school education. As a result of going to an all-girl school.....I HATE GREEN.....pale green uniforms in the spring AND dark green uniforms in the winter! Though I still don't understand why the majority of my house is painted green. Then again, I love money, and that's green! Let's think about this for a minute.....I HAVE green walls, but I don't have enough green money.....something's so terribly wrong with that picture.

That's me in the middle sitting on the tailgate wearing the spring uniform

I was born in Pennsylvania.....spent my youth in Maryland.....moved to Texas in my late teens.....had a short stint in California.....and have been in Texas ever since! I still call myself a Yankee, but am a Texan through and through!
My first marriage I was married to Satan. Through the grapevine I've heard that he's had a long string of bad relationships (DUH), he's spent time in prison (YEA), he was going bald (double YEA - chrome domes don't turn me on), and he's STILL a total loser (he's so deserving of that title).
I met the Big Boober (my forever love) on the internet! Yes, internet dating DOES work! A co-worker dared me to put a profile on AOL's Love Connection (or whatever they call it).....that night I had a few drinks, did the posting deed, and by morning I had several interested chaps wanting to know more about LadyLongLegs (it's a visual). My description of myself was.....legs that go up and make a total ass of themselves (I told you I shoot from the hip)! So one night the Big Boober read my wanna meet me post and decided to IM me (we were both online at the same time). Long story short.....boy asked girl on date.....girl said yes.....boy and girl started dating.....boy and girl went on cruise (there's the cruiser in me again).....boy proposed to girl while chest deep in the Caribbean (my fav place).....girl said yes.....boy and girl got married.....boy and girl moved into new house with his and her kiddos.....boy and girl got lots of dogs + cat + fish.....and boy and girl lived happily every after.

Moments after girl said YES!!!

Does anyone remember the Ranger Hal Show? I managed to be one of the mini dweebs on that show. All I remember about my stint at stardom, was eating a cupcake (because we were told to), and Ranger Hal told me to stop eating it to do the next thing, whatever that was.....hey, I was doing as I was told for cripes sake! Aside from Ranger Hal, I've been on the local news twice.....still looked and rattled on like a dweeb!

Ranger Hal

During my wilder and crazier teenage years.....I waded in the Reflection Pool in the shadow of the Washington Monument. Some woman saw us being uber hippies and asked if she could take our photo for posterity's sake. Somewhere in this land some descendant of this woman is probably wondering why grandma has a picture of some crazy hippie honkies wading in the Reflection Pool.

Hippie me in fantasitc coat

Hippie me during my curly hair stage

Hippie me back when I was skinny...alas

2004 was the year from hell for us.....car crashed through our back fence, went airborne, and ended up a couple of inches from the house (landing dangerously close to a gas line).....our daughter, Amanda, was murdered (still unsolved).....the Big Boober had a stroke from grief and stress.....my father died.....life really sucked big time in 2004.

Amanda and I

I'm left-handed. Everyone is born right-handed, only a few of us are able to overcome the handicap!
My dogs fart ALOT.....every day! As I type this, it STINKS in here, because Emily just laid one on!
I HATE going over tall bridges!
I fear drowning.....and you wonder why I love the sea. Some things we need not make sense of.
I'll go ballistic if you close the door and turn off the lights while I'm in a closet. YES.....you WILL get body slapped!
I freak when I see frogs, chameleons, snakes.....and I HATE rats!!!
I'm 5'10".....born strawberry blond.....been bottle blond since I was 16 when unnamed hitchhiking friend's mom dyed my hair for the first time. Good times!
I LOVE power tools.....and am not afraid to use them! The Big Boober still proudly talks about how I came into the marriage with my OWN power tools! Gotta love a woman who has power!
I'm adopted. Have met my birth-mother, half-sisters, niece, nephews, and hope to meet my cousins some day soon that I am in contact with. I understand my birth-father was tall, dark, and handsome.....and already had a bunch of little rodents before I came along.....then he had a bunch more after me. It was a good thing I moved from Pennsylvania.....the odds were for me meeting and dating a half-sibling. YUCK, YUCK, and TRIPLE YUCK!!!

So there's a handful of ~~crap~~ stuff about me that you can either toss over your shoulder, or store it in your cranium to chuckle over from time to time.

Peace out!!!

Baked Apricot Chicken

2011-01-31T16:55:00.000-06:00

What can I say about this recipe?

Simple
4 ingredients
Quick
Delicious

How's that for keeping it simple and sweet!

Baked Apricot Chicken
adapted from allrecipes

You'll Need

6 chicken thighs, boneless, skinless
1/2 cup apricot preserves
1/2 cup French dressing
1/2 (of a 1-ounce) package dry onion soup mix

Preheat your oven to 350°.

In a medium bowl add the apricot preserves, French dressing, and the onion soup mix, and blend well.

Arrange the chicken thighs in a 7"x11" baking dish.

Pour the apricot mixture over the chicken.

Bake uncovered for 30-35 minutes

Serves 3-6

Creamed Chipped Beef on Toast

2011-01-26T00:01:00.041-06:00

I don't care what anyone says.....I LOVE Creamed Chipped Beef on Toast!!! Hands down it's one of the best comfort foods that is served at my table! We love it for breakfast.....we love it for dinner.....any day.....any year!!! Some of you may know this delectable dish as "Sh*t On A Shingle".....which is a bloody shame.....because there's nothing but goodness sitting on your plate with this dish. Okay.....looks like I had a mini rant.....now onto the recipe.....

Creamed Chipped Beef on Toast
adapted from My Mom

4 tablespoons butter
Worcestershire, to taste
4 tablespoons flour
2 cups milk (I use skim milk, and still get a thick sauce)
White pepper, to taste
2 packages Buddig beef, thinly sliced (I like lots of beef, so I use 3 packages)
4 slices toasted bread

Melt butter in a medium saucepan over medium-low heat.

Add a few drops of Worcestershire to the butter, and blend well.

Add the flour to the butter mixture and continue cooking, stirring constantly, until a thick roux develops (about 1 minute).

Slowly add the milk and continue cooking over medium heat, stirring constantly, until nice and thick.

Once thickened, turn the heat down to a simmer. Add a dash of white pepper, and give it a good stir.

Add the meat and continue cooking until heated through.

Serve over toast.

Serves 4

Yea, Yea...I Know

2011-01-24T00:01:00.010-06:00

I seriously would understand if you'd all like to whip me with a wet noodle and hang me out to dry!!! I've been a bad blogger.....a VERY bad blogger! I can assure you that I have not flown off to some gorgeous island in the lower reaches of the Caribbean.....regardless of how enticing that would be right about now. No, dear friends.....I've been here.....in H-town.....doing stuff! I believe I turned the blogging button off located at the back of my head.....as I found multi-tasking this past week to be a rather daunting task. You see.....I've been working on The Chunky Mermaid.....day in and day out.....trying to get that shop up and running. When I first decided to open this shop late last year, I thought that I could just come up with the idea, buy the stock, and be good to go.....yea right! I forgot one teensy weensy little thing.....legalities! One night as I was laying wide-eyed awake that bit of info slapped me upside the head.....and because of that little bit of info.....I've been covering my ass making sure that I do this shop right! Besides working on the shop.....the Big Boober and I have been dieting our fat asses off.....so cooking has been of the bland variety.....NOT blog sharable! I've still got a handful of recipes that I did PRE-diet that I'll be sharing with you in the coming days. Aside from all that.....it's the same ol' crap and more crap!

Peace Out.....The Overly Multi-Tasked Anne!

Zuppa Toscana

2011-01-19T00:01:00.063-06:00

Yes, yes, yes!!! This soup is sooooo delicious! Plus, it's really not at all labor-intensive to make. This is an ideal soup for one of those cold days (or not) to enjoy with either a nice plain salad, or a big ol' chunk of garlic bread. However you want to serve it.....all I ask is that you enjoy it! Buon appetito!

Since it's just the Big Boober and I at the casa.....I halved the recipe to accommodate the two of us. You can certainly double the amounts if you have a larger family.....or if you'd like to have yummy leftovers.

Zuppa Toscana
adapted from allrecipes

You'll Need

1/2 pound mild Italian sausage
1/2 teaspoon crushed red pepper flakes
5 slices bacon, cut into 1/2 inch pieces (this amount I didn't halve...I added an extra slice)
1/2 large onion, diced
1-1/2 teaspoons garlic, minced
3 (13.75 ounce) cans chicken broth
2-3 baking potatoes, cut in half length-wise, then thinly sliced
1/2 cup heavy cream
Handful of fresh spinach, tough stems removed
Shredded Parmesan (optional)

In a large pot over medium-high heat, cook the sausage and red pepper flakes, until the sausage is browned and crumbly, roughly 10 minutes.

Drain and set aside.

Add the bacon to the same pot, and cook over medium heat until nice and crispy, about 10 minutes. You'll need to make sure to have a few tablespoons of drippings left in the pot (if there's too much, then drain off some of it).

Add the onions and garlic to the pot, and cook over medium heat until the onions are translucent, about 5 minutes.

Pour in the chicken broth, and bring to a boil over high heat.

Add the potatoes, and boil over medium-high heat until fork tender, roughly 15-20 minutes.

Reduce the heat to medium, and add the heavy cream, blending well.

Add the reserved sausage, and continue cooking until heated through.

Just before serving, add the spinach and give it all a good stir.

Sprinkle some fresh Parmesan over the top, if you so desire.

Serves 3

Unlimited Credit Would Be A Good Thing...

2011-01-16T20:50:00.000-06:00

Wouldn't that be nice.....unlimited credit!!! I can't tell you how often I say, "when we're fat again, we need to get this...or we need to get that." My lawd awmighty, when that day happens, I am soooo ready to head out with a wallet waiting to get burned.....and shop, shop, shop!!! I've kind of tossed around in my cranium what my style is.....part of me is modern.....another is danish inspiration...then there's a serious wallop of Shaker-style. In layman's terms.....my style is mass confusion.....a little bit of this.....and a whole lot of that! I also wonder what room I'll start with.....should it be going for modern dining room furniture, and push the dining room into the 21st century....or should I head into the great room and replace the leather furniture that has rips in it from three monster dogs, and go for sensible comfort. Anywho.....to wet my palette, I started doing a little bit of online window shopping over at CSN Stores, and here's some eye candy that made my heart skip a beat or two.....

What I'm diggin' about this set are the nice clean lines and the simpleness.....

I'm loving the black and white theme.....very clean.....

I've ALWAYS been intrigued by a round table.....great for conversations.....and no more neck straining to hear what so-and-so is saying waaaaay down the other end of the table.....

This set is so sexy.....definitely a piece of art.....

So many decisions.....but I've certainly got the time!

How To Link Up To A Linky Party

2011-01-14T00:00:00.005-06:00

I remember my first Linky Party that I did ages upon ages ago.....and yes, it came across as quite intimidating.....but, once you've done a couple of them, you'll start wondering why you ever thought it was so darn difficult. Enough of my chattering.....something I love to do, by the way.....and let's get to this tutorial! Oops.....before I forget.....when you link up to a Linky Party, take the time to thank the hostess for hosting the party.....that's just a nice touch on your part!

How To Link Up To A Linky Party

There are two types of Linky Parties that you’ll come across. The first one is a Basic Linky, where you have just the title of your project, and the link back to your post. The second one, which in my opinion is the snazziest, is the Thumbnail Linky, where there are a collection of thumbnail photos along with the project name. For today’s tutorial, I’m giving you the directions on how to do a Thumbnail Linky (the Basic Linky is the same process, except it lacks a photo).

The first thing you need to do is to have your project that you want to link up already posted on your blog. Here's an example of the project that I'm going to link up for you today.

So now you’re wanting to join a Linky Party and link up your project. As an example, here’s the party that I’d like to link the Ornament Wreath up to. At the bottom of the Linky Party post, you will find “You are next… Click here to enter.” Click on Click here to enter…

You are now taken to the page below where you will sign up your project for the Linky Party…

Line 1 is where you will link up your project. To find the information to enter into Line 1, you will need to go back to your blog, and click on the post’s title for your project. In the example below, I need to click on where it says Ornament Wreath (the title of my project)…

Once you’ve clicked on the post’s title, a new screen pops up with the URL for your project. The URL is found at the top of your page. All you need to do is right-click on the URL and click on copy…

Take the copied URL and paste it (CTRL V) into Line 1…

On Line 2, all you need to do here is give your project a title. Please notice the amount of character spaces you have available. This particular linky party only allows 25 characters maximum. I decided to name my project Ornament Wreath…

Line 3, asks for your email address. Adding it is strictly optional…..but it’s nice to include it so the Linky Party hostess/host can contact you if they so desire.

Now you can add a photo of your project on Line 4. You are given two options where to locate your photo…..From File (which is stored on your computer)…..or From Web (which would be from your blog). Personally, I choose to locate a photo From Web, because I find the clarity of the photo much sharper (but that’s a personal opinion). For this tutorial, I am selecting From Web. Click on From Web…

The screen that pops up shows all the photos you used for your project post. The one that I want to use for the Linky Party is of the wreath itself. Click on your photo…

Depending on the Linky Party, you may be asked if you want to crop your photo or not. I suggest always taking the opportunity to crop the photo, so it looks exactly the way you want it (we’ve all seen those photos that make you go hmmm, because they didn’t crop it properly). Please get in the habit of cropping…..you’ll be very pleased in the long run!

So here’s your opportunity to crop your photo. Don’t worry about all the crap off to the left side…..just concern yourself with the photo. Either click and hold on top of the photo, or click and hold on one of the little boxes that are in each of the corners of the photo…..then move the box up or down to capture exactly what you want to show of your project. Easy, isn’t it!

Here’s the end result of cropping my photo. I like how the wreath is centered…with that done, then click on OK…

You will now be taken back to the Linky Party, and you will now see your link up. (For those of you with an eagle eye...yes, I renamed the project to Holiday Ornament Wreath.....sometimes a gal's gotta do, what a gal's gotta do)!

Just for grins…..here’s the Linky Party with several projects shown…

That’s it…..easy as can be!!!

If you have any questions, please feel free to contact me at calamityanne@gmail.com.

How To Make A Blog Button With Text Code In Blogger

2011-01-12T19:55:00.001-06:00

Have you seen those buttons on blogs where there's some text beneath it.....then you grab that text and enter it onto your blog.....and VOILA.....you've got a button for people to click on to get back to that particular blog? Have you ever wondered how to do that? Well, dear friends, that wait is now officially over! Today I'm going to share with you not only how to make that button with the text code.....BUT.....also how to make a simple button of your very own! Once you get the gist of making a button, then you're free and clear to dive in and make more buttons that you can doody up with gorgeous flourishes and whimsical swirly-ma-jigs! With that said.....clear your cranium.....get your butt all comfy in your seat.....and let's get to work!

How To Make A Button With Text Code In Blogger
adapted by Me

You'll Need

Computer (duh)
Picnik
Photobucket
Creativeness
Patience

The first thing you're going to need to do is make a blog button. I've tried a couple of different ways of making them, and find that the following is the simplest and quickest one.

You need to have a photo or picture in mind for the background of your button before you can start creating. I decided for the button I'm making today, to capture a small part of the background of the blog this button will be going on.....wanted to keep it all matchy-matchy. So here's the background I'm using for the blog button...

Pull up picnik.com.....you can create an account if you want to (it's free), but it's not necessary (though you can't save your work on their site without one). Under the Library tab, click on Edit Photos...

On the screen that pops up, click on Upload Photos...

Here's where you need to upload the photo or picture you chose for your blog button background. Once you find the photo, click on it, and then click on Open...

First thing you'll want to do is resize the photo. Click on the Edit tab, and then click the Resize tab...

Unclick Keep Proportions (you want your photo to be a perfect square). Then change the dimensions to 150 x 150 in the New dimensions tabs. Then click on OK...

Here's where the fun begins! Click on the Create tab...

For my blog button, I just want to add some text.....though you can also add stickers, frames, effects, or whatever you desire to create your one-of-a-kind button!

Click on the Text tab...

You can now start typing in what you want on your button (the norm is your blog name). I prefer to type in one word at a time and work with that word only, which gives me more leeway for arranging everything in such a small space. Once I've got all my words typed in, then I can choose the font, color, and arrangement.

If you're satisfied with your button, then click on Save & Share...

The only thing left to do is click on Save Photo, and you're good to go! Remember what you named your button and where you saved it!

Now it's time to head over to Photobucket.com. If you have an account, then just sign in, if not, then you'll need to create one (it's free). Once you are signed in, click on Upload Now...

Then click on Select photos and videos...

Find the photo of the button you created on Picnik, and click to open. Once the upload is complete, click on Save and continue to my album...

The next step is where you are going to get the necessary code to create the blog button with text code. First thing you need to do is open up a blank Word document, so you have a place to store this code until you need it.

Click on the photo of the button, and you'll be brought to a screen where there are four (4) codes. You're only interested in the Direct Link, so click on the code in that box (which will instantly copy the code for you)...

Now paste that code in your blank Word document. Close Photobucket.

Head on over to your blog, and on the Dashboard, click on Design for the blog that you want this button to be applied to...

Then click on Add a Gadget. My blog is set up for several places to add a gadget.....you just need to select a spot that works for your blog.

Click on HTML/JavaScript...

Where it says Title, you can add whatever you want. I chose Grab My Button.

In the Content box, you will need to add the following code. Just copy and paste...

Now we need to replace some of the information to the above code. Where it says, http://YOUR WEB ADDRESS/, replace that with your blogs' web address (there are two places where you'll enter that information). Then where it says, BLOG TITLE, put in your blogs' name (there are two places where you'll enter that information). Next you'll need to go to your Word document where you saved your Photobucket code.....copy that code, and then pop it in where it says http://IMAGE WEB ADDRESS (there are two places where you'll enter that information). When entering both your web and image addresses.....make sure you only have ONE http:// showing. All words in black will remain as is.

This is what the code should look like.....of course, it'll have your info in it. If everything looks great.....then click on Save.

Once you've saved the code, then click on Preview and you'll get your first chance to view how your button will look like once it's on your blog. If everything is purdy and perfect, then click on Save...

Here's how the button will look when it's on your blog. Notice that you now have the code beneath the button so everyone can grab it and put your button on their blogs!

This is what your button will look like on someone's blog who grabbed your code. When anyone clicks on it, they will be taken right back to where it all began!

Go ahead and click on the button.....you'll be taken to my new shop which I hope to open very soon!!!

I hope I explained this as simply as possible.....but, if there's anything at all that you need clarification on, then please comment below and I'll answer back to you as quickly as possible!

I hope you enjoy your new buttons!!!

Armchair Rubbernecker

2011-01-12T00:01:00.050-06:00

I know for a fact that just about every one of you have played the role of roadway rubbernecker.....you know what I mean.....you see the flashing lights ahead or the squeal of the siren, and you just have to slow down to see what blood, gore and mayhem awaits! Right here.....guilty as charged! I've taken rubbernecking to a whole new level.....I can now rubberneck from the virtual safety of my armchair! Our little corner of H-town has blown and grown to astounding levels.....four-lane roadways on three sides of us.....2 MAJOR hospitals between us and the freeway.....soon to be lots of medical facilities behind our neighborhood, along with the prerequisite restaurants, shops, and stop-and-robs. What does this all mean.....sirens.....as in LOTS of sirens.....day and night sirens.....every single day of the year sirens!!! I especially don't like sirens when I hear them nearing our neighborhood.....that usually isn't a good thing.....sirens mean someone, somewhere is having a bad day.....I should know.....I've had a few bad days myself where the sirens were coming for l'il ol' me.....another reason for my name.....Calamity Anne! Up until recently, whenever I hear sirens that are just a tad bit too close, I've pulled up this nifty site where I can see if I need to throw myself into protection mode and batten down the hatches (we have had some dicey misadventures in our little neighborhood). Well, thanks to the world of Twitter on my phone.....I've discovered I can now check what all that blaring of sirens is about from wherever I please (except NOT on the toilet...remember THAT post). Anywho.....one evening as I was piddling on my phone, I did a Google search for something or other.....and after perusing what had popped up on my screen.....I discovered the holy grail of rubbernecking.....Twitter has the scanner for our lovely city's active incidents! Holy crap-a-doodle-doo.....now I can be anywhere in this blessed city and just tap, tap, tap on my phone.....and there's a description of all the blood, gore, and mayhem that awaits me.....if I so choose to seek it out.....which I don't.....because I have an issue with getting all light-headed and woozie, and have been prone to faint when something assaults my eyeballs or ears that will no sooner have me flat on my back on some hard surface (I once fainted head first into a bathtub after hearing how someone broke their leg.....yea, I know.....serious panty-weight here). Geez.....I'm getting off track now.....so back to my story.....you too can probably play armchair rubbernecker by doing a bit of Googling.....and you too may find your hometown's scanner on Twitter! It's sometimes the little things in life that rocks our boat!

Over and out!

Crock Pot Pulled Pork

2011-01-10T10:29:00.001-06:00

Oh dear lawd awmighty, but this is some gooood stuff!!! Just to give you a heads up.....I'm going to show the cooking times from the original recipe AND give you the times that I used! My crock pot cooks way faster than most recipes call for.....so please take that into consideration when you make it in your crock pot.

Crock Pot Pulled Pork
adapted from food.com

You'll Need

4 pounds bone-in pork butt roast
2 large onions
1 (12-ounce) bottle Mountain Dew
1 (18-ounce) bottle BBQ sauce (I used Sweet Baby Ray's)

Hamburger Buns

Before I start the recipe, I wanted you to see what the control panel on my crock pot looks like.....so you can get a better feel where I'm getting my times and temps from. You know your crock pot better than I do, so time it accordingly.

Slice one onion, and arrange the slices on the bottom of your crock pot.

Place the roast on top of the onions.

Slice the second onion, and arrange the slices over the top of the roast.

Pour the Mountain Dew all over the meat and onions.

Cover and cook on high for 6 hours (the recipe called for cooking on low for 12 hours).

Remove the roast and place in a large bowl. Discard the bone and any visible fat. Using a couple of forks, start shredding the meat.

Strain the onions, and set aside. Discard the liquid.

Return the shredded meat and onions back into the crock pot.

Pour the BBQ sauce over the top of the meat and onions.

Give it a good stir to blend well.

Cover and continue to cook on low for 1-1/2 to 2 hours (the recipe called for cooking on low for 4-6 hours, which in my humble opinion would be waaay too much).

Serve on a hamburger bun.....add some cheese, pickles, or whatever your little heart desires! ENJOY!!!

Serves 4

Where For Art Thou, Annie-O?

2011-01-06T08:52:00.000-06:00

Where have I been.....I've been here.....just don't have my blogging cap on this week. I'm beginning to feel quite overwhelmed with all the "gotta-do's" that are facing me.....thinking about the "should-do's".....and wondering if I can put off the "might-do's" for the time being. I keep hearing about all the resolutions that a lot of people want to tackle in the new year.....and I think to myself....."self, resolutions are made to be broken, you've made more than your fair share of them in the past, and it's a total waste of brain energy coming up with so many resolutions that you already put before yourself day in and day out." So once again, I'm NOT making myself ANY resolutions.....what I AM doing is looking at that ever-growing internal list that I've got going, and prioritizing it. So here's my priorities for 2011.....get The Chunky Mermaid up and running.....first and foremost!!! When I decided to open this business, I honestly thought that it'd all happen in a New York minute.....needless to say, there's a lot more to put into this business that I didn't even fathom to begin to think of. I got to admit, it's coming along.....but not all the way yet! What I need to do.....is let the house get dusty, let the dust bunnies quadruple in size, and just let everything sit while I make this business happen! It's going to be a part of our income, for cripes sake! The next order of business is this cookbook. I've had "Calamity Anne's Adventures in the Kitchen" in my head for several years now.....and I so want to pass on this cooking legacy of mine to everyone in the land.....but this too is a BIG project! I've researched the you know what on companies that will print out cookbooks without having to order a billion and one copies.....I'm down to a handful of probables. So to all of you who tell me you'd buy one of my cookbooks.....don't despair, because it just may be a 2011 gotta-do that gets done. There's also the job thang.....the thang that's just not happening. My ego has taken a whoopin' with the realization that prospective employers are just not running out hiring 53-year old women who've been out of the workforce for 8 years! Does that put me into a minority? Recently, I honestly felt that I was tailor-made for the perfect job for an out-of-work perfectionist who works well with others, and is a team player.....I guess I'm not their kind of team player. So I keep on looking.....applying.....wishing.....waiting.....and moving on. That's another HUGE reason why I've got to get The Chunky Mermaid up and running! So those are the BIGGIES of gotta-do's for 2011.....there are lots of other items that it'd be nice if they get done, but if not, then the world will merrily continue on.....and I'll be no worse for it!

Peace out!!!

Indian Butter Chicken

2011-01-04T00:01:00.184-06:00

The actual recipe name is EASY Indian Butter Chicken.....and it would be EASY if I didn't have a booger of a time trying to find two of the spices! After searching high and low for garam masala (which I found after 3 tries) and tandoori masala (which I never did find).....I said screw it, and decided to make BOTH spices from scratch. After a bit of Googling, I finally found 2 recipes that I had most of the herbs and spices on hand.....yep, I still had to hit the pavement and find a few others. The tandoori masala called for fenugreek (which I've seen, but can't remember where).....after three stores I still couldn't find fenugreek.....so as I was standing at the last store looking totally defeated, I gave it one last chance and pulled out my cell and starting Googling the fenugreek. Turns out fenugreek can be found in the pharmacy section.....but I was finally lucky enough that the Big Boober located a store employee who REALLY wanted to help me (go figure)! I even had the guy looking at my Google results.....and after finding no fenugreek.....I offered some other names that fenugreek goes by.....one of them being methi. Holy cock-a-doodle-doo.....but the boy was Pakistani and knows all about methi!!! So off to the Indian section we went AGAIN.....and yes, there they were in seed form! Heads up.....you MUST grind these babies up with either a mortar and pestle or in a high speed blender (which I used).....otherwise you'll be guaranteed to break a tooth on these hard little guys! So now that you've heard my tale of woe.....here's the recipe.....oh yea.....this dish is absolutely DELICIOUS.....the chicken is soooo tender.....makes great leftovers.....and there's plenty of extra sauce to freeze for another meal!!!

Indian Butter Chicken
adapted from allrecipes

You'll Need

1 cup butter, divided
1 onion, minced
1 tablespoon garlic, minced
1 (15-ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala (recipe below)
1-1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala (recipe below)

Preheat your oven to 375 degrees.

In a medium skillet, melt 3 tablespoons of the butter over medium heat.

Once the butter has melted, add the onion and garlic, and cook slowly until everything is caramelized to a dark brown. This step should take about 15 minutes.

In a large, deep-sided skillet, melt the remaining butter over medium-high heat. Once the butter is melted, add the tomato sauce, heavy cream, salt, cayenne pepper, and the garam masala. Whisk together well. Bring to the simmer, then reduce the heat to medium-low, cover askew, and simmer for 30 minutes, making sure to stir occasionally. Keep an eye on the sauce, because it has a tendency to boil over!

Add the caramelized onions to the sauce, and give it a good stir.

While the sauce is simmering, toss the cubed chicken with the vegetable oil in a bowl until well coated.

Season with the tandoori masala, and toss well to coat.

Place the chicken onto a baking sheet, making sure to spread it out.

Bake the chicken for 12 minutes, or until no longer pink in the center.

Once the chicken is done, add it to the sauce, and let simmer for 5 minutes.

Serves 4

Easy Garam Masala
adapted from allrecipes

You'll Need

1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
3/4 teaspoon ground mace
1-1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

In a small bowl, mix the cumin, coriander, mace, pepper, cinnamon, cloves, and nutmeg, until well blended.

Place the mixture in an airtight container, and store in a cool, dry place.

Tandoori Masala
adapted from food.com

You'll Need

1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon mace
1-1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon ground fenugreek (if using methi seeds, grind to a powder)
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon red food coloring

In a small container, mix all of the above ingredients, until well blended.

Happy New Year

2010-12-31T17:26:00.003-06:00

It’s that time of year where I sit back and reflect on the past 365 days…..most were uneventful…..but then there were those few which made me sit back and go hmmm! More than anything that’s happened to the Big Boober (aka Dan) and I this past year…..the one thing I’m most thankful for is that we have each other…..something I never take lightly! He’s the one I look forward to starting each day with…..he’s the one I enjoy walking hand-in-hand on this journey called life with…..and he’s the one I’m looking forward to growing old with!

I’m forever thankful for my wonderful son and daughter-in-law, Justin and Sara. I enjoy sitting back and watching them create a life that is full of love and happiness. I welcome their future and what it holds!

I dare not forget my sweet mother, Anne (my namesake), who amazes me every day with a social life that puts me to shame, an unending love, and the constant reminder that this woman is 85 years young…..and note the emphasis on YOUNG! She’s been there during some pretty tough times, and I only hope that I can find a way to repay her for all she’s done for us.

I’m also thankful for my brother, Ted…..my step-daughters, Danielle, Misti, and Sunni…..my sisters, Kathy, Rosie, and Mary Claire…..my dear sister-friends, Kathy and Heather…..my awesome irie friend, Val…..my family of friends…..all my Texas ~~out-laws~~ in-laws.....my Yankee relatives…..ALL my blogging family…..and lest I forget…..

The brightest star in my life…..the one who ALWAYS puts a smile on my face…..she makes all the troubles in the world stop existing…..the one who knows me as Bopbop…..the one that’s making my heart sing as I type this…..my granddaughter, McKenna…..thank you, for just being you!

I LOVE YOU ALL!!!

Truffle Mashed Potatoes

2010-12-31T00:01:00.051-06:00

Now don't go and get your panties in a knot thinking that ol' Anne has gone off her rocker and is now insisting that you try this recipe that will cost an arm and a leg.....oh goodness sakes, I'd never do that to you! Just last week I did something I try not to do when I'm at HEB.....go up to the in-store chef cooking his or her little heart away with some wonderful treat.....it's usually a calorie-laden danger zone! This time my good little angel tapped me on the shoulder, and whispered, "go on Anne, you won't regret it." So I gave in to the yummy smells and my persistent good angel and stood there waiting for what I hoped would be a pleasant surprise.....and pleasant it was.....in fact.....it was darn right DELICIOUS!!! Though there was one item on this plate that just screamed at me.....the Truffle Mashed Potatoes!!! The truffles aren't the uber-expensive kind that some pig off in France has to snuff up.....but the kind that comes in a bottle.....AND can be bought right here in the Great U S of A!!! I hear ya'.....shut up, Anne, and let's get to the recipe!

Heads up.....I adjusted the amounts just a teensy tiny bit, and added in, instead of sprinkled on.....the result.....INCREDIBLE!!!

Truffle Mashed Potatoes
adapted from HEB

You'll Need

6 medium gold potatoes, peeled
1-1/2 teaspoons Adam's Reserve Truffle Salt (see note)
1 stick salted butter, softened
1/2 cup heavy whipping cream

In a large pot, boil the potatoes in either water or chicken broth, and cook until tender.

Drain the potatoes, and transfer to a large bowl.

Mash the potatoes.

Add in the butter and cream, and blend until nice and smooth.

Add the truffle salt, and mix until well incorporated.

Serves 4

NOTE: I purchased the Adam's Reserve Truffle Salt at HEB for $12.00 for a 4.74-ounce bottle

Case Closed.....aka Rant Du Jour

2010-12-29T00:01:00.057-06:00

The mystery of where the lightning struck our house has been solved.....and much by accident, I might add!!! For those of you who aren't savvy about Coyote Gulch taking a direct hit from the gods above.....then click here for the low down! Anywho.....as I was doing all the outside Holiday decorating, I decided to flip the coach light on that's next to our garage.....the one we never put on, because it's a pain in the royal ass to have to go into the garage just to flip the switch. Needless to say.....it stays off for the mass majority of the year.....that is until I decided it would help the house look oh so festive by illuminating the front. So I got all the lights up.....turned on the porch lights.....and then went all.the.way.into.the.garage to flip the switch for the other coach light.....THEN.....I walked all the way back through the house (you'd think we lived in a palatial mansion the way I'm drawing this whole scenario out).....headed out the front door to see how festive everything looked.....when BAM.....no light was creating a festive atmosphere from the soon to be damned garage coach light. Then I said....."crap, crap, crap".....went BACK to the garage.....flipped the switch off.....got the step stool.....2 replacement bulbs.....and headed outside to the damn garage coach light. I climbed up on the step stool.....unscrewed the lid.....yanked it apart.....dropped the finial.....went searching for the finial.....found it.....dropped the top of the coach light.....grabbed it.....set everything down.....THEN.....started to replace the light bulbs!!! Oh no.....that's not how it was going to happen....I unscrewed.....and unscrewed.....and tried again.....but all I got was a bulb that was hanging on for dear life by two wire threads. Thoroughly pissed off now.....I beckoned the Big Boober....."oh Big Boober, honey dearest, come hither and aide your poor damsel in distress of a wife, pretty please" (I can be such a suck up at times). So the Big Boober comes out.....listens to my poor pity party of a tale.....and then he too tries to unscrew said light bulb. HA!!! It wouldn't work for him either.....as in the damn bulb is now one with the coach light.....it wasn't going anywhere! That's when I noticed a nice little hole in the lid (the one I dropped).....a nice BURNED little hole.....and then I spied a long dent on the lid.....and then the Big Boober saw a BIG burned hole in the downspout (which is right next to the coach light). Some serious ah ha moments started happening.....the mystery of where the lightning struck our home was solved. From what we can gather on that fateful day.....and this can be proved 100% only if the Big Boober gets the kahunas and climbs to the steepest peak of the roof (ain't happenin').....and see the exact spot where the lightning hit the roof.....then traveled down the downspout (isn't that just nuts).....arched over to the coach light.....and said, "hello, looks like I've found electricity".....then there was this huge explosion.....my ears rang.....the dogs freaked.....my heart leapt out of my chest.....and then everything electrical went dead!!!

If you're having a hard time believing my heart-thumping, fantastical tale.....then here's a photo blow-by-blow of the whole hairy mess.....

The End

Sautéed Mushrooms

2010-12-28T00:01:00.021-06:00

I'm always on the search for the ultimate sautéed mushrooms recipe.....you know the kind.....deep, rich, and robust!!! I'm still looking for it.....and I KNOW it's out there.....but for the time being, I came across this interesting recipe. This is quite different from what I know and love, but in all actuality it's pretty darn right tasty. This is another one that's quick to put together.....a snap to cook.....and creates delicious moments at the table!

Sautéed Mushrooms
adapted from allrecipes

You'll Need

2 tablespoons butter
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar (only the best)
1 clove garlic, minced
1/8 teaspoon dried oregano
1 slice of onion, chopped
1 pound mushrooms, sliced

In a large skillet, melt the butter along with the oil over medium heat.

Once the butter has melted, add the balsamic vinegar, garlic, oregano, onion, and mushrooms, and mix well.

Reduce the heat to low, cover, and sauté for roughly 15 minutes, or until the mushrooms are tender.

Serves 4

A Tradition Is Born

2010-12-27T00:01:00.104-06:00

She may be only a wee bit of a thing.....but she can don an apron and get baking with the best of them!!! Thanks to my dear sister-friend, Kathy.....a new tradition has begun with my granddaughter, McKenna.....Christmas cookie baking!!! A few days before Christmas a package arrived with all sorts of wonderful baking gifts for the little one!!! So the date was set.....Thursday, December 23.....and the scene was set.....now onto the creating.....

WARNING.....Be afraid.....very afraid.....I'm in a few of these photos!!!

Intently checking out the wrapping paper.....not realizing that there's more within.....

Okay.....this is looking quite promising.....

Oh my my my.....how stinkin' cute is this ladybug apron.....

Here's the Incredible Miss M's cheesiest smile.....

She's ready to start doing some damage in the kitchen.....

The dough's a spinnin'.....

She rollin', rollin', rollin'.....though the streams are swollin'.....keep them doggies rollin', rawhide! Sorry, the moment got away from me!

More rollin'.....

The BEST cookie cutter in the land.....

Bopbop showing the most wonderful granddaughter in the whole wide world how to take the dough out of the cookie cutter.....

More cuttin'.....

This is really fun, Bopbop.....

All set to go into the oven.....

In the meantime.....uh oh.....Pops has introduced her to the fine art of eating raw cookie dough.....

Cookies are out of the oven.....now it's time to get to decorating.....

We can blame Pops for showing her how tasty sprinkles are.....

Our cookie canvas.....

Almost done.....

The holy schmoly of cookiedom.....

THE END!!!

Merry Christmas To One And All

2010-12-21T00:01:00.003-06:00

It's that time of year again where we're all crazy busy.....myself included!!! My brain is so focused on the Holidays and planning special times with family and friends.....so much so.....that I'm giving myself the best of presents by taking the rest of the week off from my humble l'il blog!

With that said.....

May You All Have A

VERY MERRY CHRISTMAS!!!

Ornament Wreath

2010-12-19T21:21:00.017-06:00

Yes, I know.....this was ALL the rage last year when Eddie Ross came out with his wreath! Then everywhere you looked, someone was blogging about their own creation. Well, I may be slow to climb on board the bandwagon.....but there's a damn good reason for that.....$$$. You see, I was the smart one.....I'm the one who waited until AFTER Christmas to buy her ornaments.....I'm the one who got them for a STEAL!!! Now I'm the one who's doing HER wreath a year later! I'm also the one who LOVES, LOVES, LOVES her new wreath.....I love how cheery and bright it is.....and I love how it makes my heart sing!

So here's MY rendition of Eddie Ross' wreath.....because I did mine without the wire hanger (no wire hangers, ever.....name that movie).

Ornament Wreath

You'll Need

8 Boxes Large Ornaments (8 ornaments per box)
5 Boxes Small Ornaments (10 ornaments per box)
4 Tubes Small Ornaments (8 ornaments per tube)
18" Styrofoam Wreath Form
Hot Glue Gun
Glue Sticks (lots)
Ribbon

The first thing you'll want to do is to remove the wire hangers from the ornaments. Place a needle nose pliers or tweezers on the hanger, and while holding the cap on the ornament with your other hand, pull gently.

You can chunk the hanger, since you won't need it for this project. Some of the caps may be a little loose, if that's the case, then put a small amount of hot glue on the ornament tip, and place cap back on.

Set your wreath form on your work surface. Make sure it's protected from any hot glue that ~~may~~ will drop onto it. I discovered if your wreath does get glued to your work surface, then gently twist the wreath back and forth until the glue unsticks itself.

Starting with your large ornaments, eyeball how you want to place your ornament on the inside of the wreath form. I prefer the cap facing down and toward the wreath form. Once you've got it eyeballed, then place a good blob of hot glue on the part of the ornament that will be against the wreath. Continue gluing your ornaments to the inside of the wreath form until filled.

It just so happened that I had enough of a space leftover after gluing my ornaments to the inside of the wreath form that was too small for another large ornament, but just perfect for a small one. Don't despair.....once you've got your wreath completed, you'll never notice this!

Time to start gluing the large ornaments to the outside of the wreath form. Do the same as in the previous step.....cap down and toward wreath. Continue doing that till the outside is covered with ornaments.

Now you want to start gluing the large ornaments to the top of the wreath form.

Continue gluing ornaments on till there is no space left on the top of the wreath form.

It's fill-in time! Here's where you'll need to do a lot of eyeballing. Start filling in the voids with the small ornaments, making sure to test where it'll fit, because you ONLY want to put glue on the ornament where it'll touch other ornaments. Again, keep the cap facing down.

Fill.....fill.....fill.....

Keep on filling until you run out of ornaments. I know I could have added another bunch more, but there's got to be a point where you just have to say STOP!!!

I was so tickled that I found a ribbon that whimsically complemented the wreath!

Use your ribbon as the hanger for the wreath. I did a bit of jigger-rigging, and took a small scrap of wood from the Big Boober's shop.....painted it the same color as the wall (let it dry).....looped the ribbon around the wreath.....wrapped the ends of the ribbon around the scrap wood.....staple-gunned the ribbon in place (on the side it won't show).....had the Big Boober screw the whole dang thing to the window casing. I know.....terribly anal on my part.....but that's the perfectionist in me coming out!

There you go.....my fabulous ornament wreath!!!

Check out more craftiness.....

Polly Want A Crafter...

How To Change The Look Of Your Display Name

2010-12-16T11:35:00.000-06:00

I've been asked every now and then how I got my Display Name to show up so doodified.....something that's really quite simple (that's it up above). Your Display Name will show up whenever someone wants to check out your Profile, or even when you comment on someone's blog. This is your opportunity to be just a tad bit different than most everyone else in Blogdom.

Here's how your Display Name looks when you or someone else pulls up your profile.....

Here's how it looks when you comment on someone's blog.....

You certainly don't need a degree in Geekeze to pull this simple change off.....the only thing you need is a bit of patience, and when all is said and done.....you've got something that's just you to show off!

If you're ready.....then let's get at it!

First thing you'll need to do is pull up Facebook Symbols in a separate window.....don't worry, these symbols WILL work on your blog or website.

There are 4 tabs at the top of this page. For our purposes, you're only interested in Cool Characters and All Symbols.

Dive into those tabs and just start looking around for any symbols that you'd like to use in your Display Name. Make sure you keep this page open.

I was interested in a couple of pointing hands and my name in circled letters.....

Once you've found exactly what you want to make your Display Name unique.....then you need to head over to your blog.....and pull up the Dashboard. Once you're at your Dashboard, then click on Edit Profile.....or you can also click on Edit Photo (you can make the change in both sections).

On the Edit Profile page, you need to cursor down until you find the header, Identity.....and from there, you'll see Display Name just three lines below that. This is where your new Display Name will go (you probably already have a name in there, but we're going to change that). If you have a name in there, then delete it. Make sure you keep this page open.

Now go back to the Facebook symbols page and locate the first symbol you want for your new Display Name. Once you've located it, highlight the symbol, and then do a Ctrl C (to copy).

Head back to the Edit Profile page, and place your cursor in the box where your new Display Name will go. Do a Ctrl V (insert).....and now your first symbol has been entered.

Continue doing this until you have all your symbols entered. Note: Some symbols may not show up very well, so you may have to do some experimenting until you find exactly what works for you!

If you're 100% satisfied with your new Display Name, then cursor down to the bottom of the Edit Profile page, and click on Save Profile.

VOILA!!! You now have a unique Display Name!!!

Yorkshire Pudding

2010-12-14T00:01:00.043-06:00

This dish is the perfect accompaniment to a beef roast...why you may ask...because you need beef drippings to put it all together! Time it where it's coming out of the oven just when you're ready to serve your meal.....so it's nice and hot. Be prepared.....it's delish!!!

Yorkshire Pudding
adapted from allrecipes

You'll Need

1-1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup milk, room temperature
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings

In a medium bowl, mix together the flour and salt until well incorporated.

Make a well in the middle of the flour mixture.

Add the milk to the well.

Whisk until thoroughly blended.

Add the eggs, and beat well.

Add the water, and beat the mixture until light and frothy.

Set the batter aside for an hour to rest.

Preheat your oven to 400°.

When the roast comes out of the oven, pour off the drippings, making sure to save 1/2 cup.

Pour the drippings into a 9"x12" baking dish, and put into the oven until the drippings begin to sizzle.

When the drippings are sizzling, add the batter to the baking dish.

Cook for 30 minutes, or until the sides have risen and are golden brown.

Serve immediately.

Serves 8

Welcome To Our Decked Out Home...

2010-12-13T00:01:00.008-06:00

First thing you're going to notice about Christmas here at Coyote Gulch.....is there's no theme.....never has been, never will be! I've been collecting Christmas for 30 some odd years now (yes, since I was a ~~babe~~ teen).....and even though my tastes have evolved greatly over that time.....every single item is precious to me in one way or another. The Big Boober does my grunt work.....but all the decorating and foo-fah'ing is my doing.....I couldn't and wouldn't trust another soul to do it just the way I envision it.

So sit back and welcome to my magical little world.....

Welcome to our humble abode

Kissing ball in front entry

Garland coming down the stairs...take a peek at my bear and reindeer collection

Dining Room table centerpiece...yes, that's a deer antler

Some of my angels...poor gal on the left is looking awfully tired

Used some antique spindles to display a few Santas

A few of my hubba hubba snowmen with the Chunky Mermaid

Moved the floor cloth I made a bazillion years ago onto the wall...it works

The glitter houses I've been busting my butt over for several weeks now.
Check out the Best Buy gift card Christmas tree the Big Boober made me...(their value - a BIG FAT ZERO)

I love the strand of beads under the cheese dome...and the ball ornaments in the big glass bowl

Some of my favorite Santas

This jolly ol' soul came from Bloomingdale's forever and a day ago

When in Texas...you MUST have a Texas Santa

A couple of deer languishing on the mantle

Loved how this turned out...so simple

A sweeping view of the whole dang mantle...serious Texas theme happening

My lodge-look wreath

Even the lighting doesn't escape my decorating

Buffet in the breakfast room...serious cloche and cheese dome usage

Big ol' Texas Santa from my sweet son

I LOVE his curly hair and beard

These guys sit on top of my fridge with the BIG Freekin' Cheekin

The Big Boober painted the Nutcracker for me last year...who knew he could paint

Pen-guarding elf

My Mom painted that little picture for me last year...she was just about 80 when she realized that she could paint

Old metal tool tote now toting a bunch of ornies

Alas, this is all you're going to see on my booze-free bar...but I love it anyway

I LOVE this guy...yes, he's a Fitz & Floyd

Sweet Belsnickle Santa

The 13' Monster Tree

Looking down...down...down

Looking up...up...up

A wee bit of a very large collection of ornies

Every tree has to have a lucky pickle hidden deep within its branches

Thanks for stopping by!!!

Please check out these other sites to

tour more Holiday homes.....

Nesting Place
Kelly's Korner
The Shabby Chic Cottage
No Minimalist Here
Hooked on Houses

It's Beginning To Sound A Lot Like Christmas

2010-12-12T11:01:00.000-06:00

For all those techno-geeks out there.....and those who are geekishly-challenged.....be amazed by the following.....

What The.....Pink Flamingos???

2010-12-11T16:08:00.002-06:00

If you've ever wondered if we're truly THAT family.....well, this should put that argument to rest! Some may call this kind of decorating white trash.....we call it special! How many people do you know that have Flamingo Santa and his eight tiny Flamingo Deer roosting in their tree? HA.....now you know ONE!

This is the beginning of my Holiday decorating extravaganza!!! I'll be back Monday with more Christmas appropriate decorations!

This Ain't No Charlie Brown Tree

2010-12-10T00:01:00.002-06:00

Big Boober's not so happy look!

There's this tree.....this monster of a tree that is the bane of the Big Boober's existence. This particular tree will kick just about anyone's butt.....but unfortunately, it kicks the Big Boober's butt the most! This monster of a tree is up.....thanks to the Big Boober.....and now it's my turn to turn it into an oooo aaaah moment. That'll happen later on today.....for the whole live long day! Following is this tree's journey where it lives like a lonely goat in the French Room's closet (la de dah) to where X marks the spot!

Grab a hot cocoa with baby marshmallows.....scrunch your butt just so to get all comfy.....and feast your eyes upon this.....

Poor Big Boober.....man-handling box 1 of 2 out of the French Room (la de dah).....

The Big Boober finds that lugging a 2-ton box through the second story, down the stairs, and to where X marks the spot is a whole lot easier when he takes the sections out of the box. He's looking at the box thinking "how in hell's name did this become MY job???"

This is the Big Boober giving me one of those "yea, I'm a smart ass" looks.....

Please notice that I'm NOT in any of the next few pictures! It's best (from past experience) for me to stay far, far away from the Big Boober when he's assembling.....

Do you notice that scowl creeping across his face? That's as a result of my doing a dumb ass move last year by unplugging ALL the cords (that's no longer my job either).....

Okay.....this is moments before he said "f*ck it, I'm dealing with this tomorrow." He can have such a potty mouth at times!!! Take note of Demon Dog just to the Big Boober's left butt cheek.....

The next day.....and I'm keeping my fingers crossed I've not created any more screw-ups for Big Boober's 11th Annual Holiday Tree Assembly Project!

So far so good.....

The top is on.....now time to keep the fingers crossed.....

VOILA.....

A happy Big Boober is a happy Mrs. Big Boober.....and there I was biting the bullet for nothing!

YIKES!!!

Next week.....I'm not committing to any one particular day.....but I'd like to share with all of you my festively decorated home.....HO HO HO!!!

RANT ALERT!!!

2010-12-09T00:01:00.025-06:00

⇩ INSERT PHOTO HERE ⇩

Something very interesting happened last night while I was working on a blog entry that was supposed to happen, but didn't. I ran out of storage space for photos!!! SAY WHAT!!!

Let me do a run-down of my emotions at the time.....disbelief.....anger.....used.....pissed! After I forked out the $5.00 charge for 20 GB of extra memory.....I know that's a drop in the bucket.....but as the Big Boober says.....Google is free, and somewhere along the line it's going to end up costing you. Along the line is now.....free is no longer in my blog's vocabulary! I momentarily thought about jumping ship to one of the other blogging sites, but there you go.....$$$. So I will remain faithful to Blogger.....but right now I am NOT a happy blogger.....not one stinkin' bit!

I'm curious.....has anyone ever had this problem pop up??? Were the brakes put on your download to be told nanny nanny noo noo.....now fork over the moola?

I can't believe that in 2-1/2 years I've actually downloaded 1 GB of photos to this humble little blog. Good gravy Marie!!!

Tomorrow I WILL do the blasted post that I've been trying to do ALL.WEEK.LONG.....gawd willing!

P.S. It takes up to 24 bloody hours for the blippity blip 20 GB's to hit my account!!! ARG!!!

Those Crazy Fleetwoods

2010-12-08T00:01:00.016-06:00

You'd think I have plenty of time on my hands.....which I don't.....but sometimes I just need a little extra humor in my life.....and to see the Big Boober and our merry band of pups join yours truly in a little dance.....well, let's just say that here's another reason why we're THAT family!

Personalize funny videos and birthday eCards at JibJab!