Do you see what I see?

As I was watering my tomatoes tonight, I found a new friend. Do you see him?


Meet Frank!


September 4, 2009... Note to self: When the doc said to drink more fluids, I don't think she meant wine.

Madison, WI

So I didn’t fly for the first 28 years of my life, but I’ve flown three times in the last year with the more recent being a short visit to Wisconsin to visit Anna and Jimmy. And two of those, I’ve been solo… Go Me!

I got up at 3:45 am (yes, you read that correctly). I was at the airport by 5:15 am and on the plane by 6:15 am. My “brave hat” was on, but not nearly as tight this time. And by 11-ish, I was in Wisconsin.

Although many people associate Wisconsin and cheese, this time I associated Wisconsin for the cherries. I had cherry ice cream, cherry soda, cherries (both tart and sweet), and was slightly tempted by a pork tenderloin with a cherry reduction for dinner one night. (Note: no cherry pepto was needed).

Here’s a short recap of the trip:

Walked around Madison

Hiked around Devil’s Lake

Visited a Zoo

Rode on a Duck

Ate cherries

August 27, 2009… Note to self: Going to Walmart is almost never a fun experience.

So what have I been up to...

Over the past several weeks....

I've been to the beach.


Worked.



Saw The Proposal.... too funny!


Saw Julie and Julia.... good, but have lingering questions.


August 16, 2009... Note to self: Step away from the chocolate!

Pretty Tasty

I haven't been cooking much lately and cereal was starting to get old. Here's a new recipe. It came from Kraft and I've posted Kraft's recipe below with what I did differently. It's a nice summer dish too.

Greek Isles Pasta Salad

3 cups farfalle (bow-tie pasta), uncooked

2 cups baby spinach leaves

1 cup Kraft Natural Mediterranean Style Cheese Crumbles (I used Feta instead)

1 cup cherry tomatoes, halved (I used a normal tomato, peeled and sliced)

3/4 cup drained canned chickpeas (garbanzo beans), rinsed

1/2 cup Kraft Greek Vinaigrette Dressing

Cook pasta as directed on package; drain. Place in large bowl.

Add remaining ingredients; mix lightly.

Serve immediately or cover and refrigerate until ready to serve.

(http://www.kraftfoods.com/kf/recipes/greek-isles-pasta-salad-106259.aspx)

YUM!

My first really big tomato.

Some pics

Here are some recent pictures. Here's Bruno and his new pool.
Keith and me at his birthday dinner.

Keith and me at the airport.


July 9, 2009... Note to self: When weed eating, wear pants.

My cup runneth over...

with zucchini. So I made about 18 zucchini muffins and a loaf of bread. Grand total is now 1 yellow squash, 7 zucchinis and 2 cherry tomatoes.



Here's the recipe just in case:

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans. Or line muffin pan with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil, sugar, zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts.
Divide the batter into prepared pans.
Bake loaves for approx. 55 minutes or until a tester comes out clean. Bake muffins for approximately 18 minutes.