Sunday, October 13, 2013

Keep your eye on the Ball

got to watch this cutie play BB 

coach pep talk

he has that catcher stance

and maybe the swagger

at the ready


got it

and this one

and that one

now off to first

stealing 2nd

and third 

attempt to steal homw

and he is safe!!

with a win 15 to 7? I think

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Friday, October 11, 2013

The Job of being a Mom

...over my 29 year career of being a mom-- i have had 19 "other jobs" some  felt very fulfilling knowing i was helping others -other ones i can barely remember and know none remembers the magazine I delivered, the gas prices i polled, the product i demonstrated, the music or cookware I sold them -  maybe they remember something i taught them- A family portrait I took-- a fundraising goal I helped them accomplish or a way to stretch their body to do more --but maybe they don't---All of these things are a means to an end  -- i hope those who find fulfilling work can not feel tortured-tried and pulled every day --         ----- I do know My adult children know I love them and remember happy times --sad times and sometimes not  enough time-- But the hours- days and years spent making pictures in the clouds-- reading piles of library books--baking cookies--building snowmen--building towers of blocks --building school projects --chaperoning dances--being a room mom--memorizing scriptures-spelling words and  poems --collecting scouting for food---groundings---hiking- making mistakes---painting--drawing- cub scouting-up after midnight waiting for them to get home safe--gymnastics--bike rides--FHE-going to church--driving --were not forgotten --they were building character --building senses of humor-building- good citizens --building brilliant ,lovely, kind, imperfect adults who will be better parents than we were-- If you read this far I hope you enjoy all your jobs-and please know being a Mom is the hardest job you will ever love-and the most  important-

Thursday, September 06, 2012

The menacing skies of Florida

We went to Universal studios in Orlando Florida and there was a  lot of clowning around

My daughter said we were not in the sunshine state but the looks like rain state, the storms were so menacing looking 

clowning was not a word I would use for these skies

but I had to grab a few shot before I duck inside

wondering how many storms we can have in one day( 8 was the  last count) 

darted inside the clown

there was a storm(of sorts) on the inside as well

and as quickly as it rolled in it was rolling out once  again

Monday, September 03, 2012

Farmers Market in Connecticut Ruby Tuesday

These top few pics are from a sidewalk grocery

they also had tummy jams and maple cream
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Sunday, February 26, 2012

Kirstie Alley's Green Soup

Recipe created by Kirstie Alley and Sean Prenter  | February 25, 2010


Kirstie Alley's Green Soup
Recipe created by Kirstie Alley and Sean Prenter
In her quest to lose weight, the actress eats this green soup made with as many organic vegetables as possible.
Servings: Makes 23 cups
·                               6 to 8 big chunks shallots
·                               8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
·                               1/3 cup organic olive oil
·                               2 big bunches asparagus (cut the hard ends off about 3 inches)
·                               3 big bunches broccoli (cut the stems off halfway up the shafts)
·                               2 big bunches spinach (cut off the tiny part of the dirty ends)
·                               6 containers (32 ounces each) organic chicken broth (for vegetarians, use vegetable broth)
·                               Sea salt (at least 3 tablespoons of coarse grain)
·                               Pepper , to taste
Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high. Put the shallots into the oil and sweat the shallots. "Sweating" means to cook the vegetables to tenderize them without browning them. Adjust heat as necessary to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating. Cut the leeks into thin slices and toss them into the oil with the shallots. Sweat the leeks along with the shallots. Chop the asparagus into small bits and then add them to the mixture and sweat them, along with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the broccoli into small chunks and throw them into the soup pot. (If the shallots, leeks and asparagus combo gets too dry before they are tender, just add small amounts of chicken broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You want the broccoli to be tender, but not overcooked, and you want the color of soup to always remain a nice, bright green.) Add all the spinach and cook for an additional 3 to 5 minutes. Turn the flame off the mixture and season to taste with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the pureed soup mixture into one big pot. Then taste and season it to your liking. Only season with salt and pepper. If you desire any other seasoning, create an individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or for storage. Cool the soup before refrigerating and/or freezing.
You are basically adding the vegetables in order of their hardness. The spinach is so soft, you would never want to add it too early. If you do, it can make the soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62 calories per cup.
This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy for an entire week. Make sure your cooking pot is big, or you can halve the recipe.

Monday, February 13, 2012




2 cups sugar
1/2 cup butter (1 stick)
2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 crushed bananas
1 teaspoon vanilla
2 egg whites, beaten
Combine the sugar and butter and beat on low speed until completely combined.Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients. Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry/When you’re done, you should have a nice, soft, fluffy batter. Now mash the bananas and add them to the batter. Add the vanilla and beat until combined. Whip the egg whites until they form stiff peaks, but not so much you dry them out. Carefully fold the egg whites into the batter, trying not to deflate them too much.Pour the batter into three greased and floured round pans. Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.FOR Cupcakes I baked for 15 minutes
Peanut Butter Icing:
1 c. powdered sugar                                                   ¾ tsp. vanilla
1 c. creamy peanut butter                                          ¼ tsp. salt
5 TBS unsalted butter, room temp.                            1/3 c. heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.