Friday, March 28, 2008
I know it's not much, and it's a little old.....But it's mine and I love it.
And now it is FINALLY Fixed.
I would love to sit here and write a post, but like a junkie needing a fix, I think I need to go toodle around town in my FIXED car for a bit.
Have a great day all!
Tuesday, March 25, 2008
This is what broke in my car.
One week ago, I was coming back from taking Ashley to school and in the middle of a major road, this stupid thing broke.
What happened you ask? The car died. It wasn't a horrible death, it was a very quiet, everything just was working then it wasn't, kind of death.
And then came THE MECHANIC.
You would think, that since this is a guy thing, it would be a quick fix. It wasn't. A week later, I still don't have my car.
The Belt led to the oil leak that caused the belt to break, which was a seal that had to be replaced. Which led to the discovery that the pulleys are bad and they may not need to be replaced now, but they may not last long, to a family emergency which prevented the mechanic from working on the car....ENOUGH!
I WANT MY CAR BACK!
You'd think the problem was this:
I think this may be who is working on my car:
You all pray and maybe I'll get my car back this year sometime!
Wednesday, March 19, 2008
Allen and I are proud to announce that we are going to be Auntie and Uncle AGAIN!
For those of you that don't know, this is my best friend and my first "niece"
Isn't she GORGEOUS?????????
(yes I mean the baby not the beautiful 6 ft blond (who is now a red head).
Alexia (Lexi) is walking and talking up the storm. The new Baby is due in November and I say it's a boy.........what say you?
I am taking bets!
Allen and I are so thrilled for our friends. It appears that Kyle is done with going to Iraq for awhile, and Monica is working very hard towards her accounting degree (God help us all, another one of me in the world).
In your prayers, please include them, so this pregnancy goes well and we have a healthy, happy........boy or girl!
Thursday, March 6, 2008
I promised Fried Okra a few weeks back that I would post my Collard greens recipe.
I have been so busy, but I always keep a promise.
Two large healthy heads of Collard Greens
5 slices of thick sliced bacon. (slab bacon is best...don't worry, I took out the calories and cholesterol)
1-2 smoked ham hocks (if they're big use one, small, use two)...you may substitute a large smoked turkey leg.
2 tablespoons minced garlic
1 tablespoon red wine vinegar
Hot pepper sauce
2 tablespoons butter
Fresh grated nutmeg
In a very large pot, lay the bacon slices so that they will cook evenly. Cook over medium heat until browned. Once the bacon is browned, remove from pot but to not discard the bacon fat.
Tackle the collards.
As an aside, collards are a HUGE veggie, they can be intimidating. You will have to touch every leaf. NO SHORTCUTS! Cut the bottom stem off the collards and wash the leaves, lay them in between paper towels to dry. Discard yellow or rotten leaves.
Fold each leaf in half along the stem. With a very sharp knife, cut the complete stem away from the leaf (stems are bitter and shortcutting this step will ruin it). Put the leaves in a colander. There will be a HUGE amount.
In the pot that you fried the bacon in, start putting in the greens. You will think there is no way that you will fit all those greens in one pot, but you will just have to trust me.
in between, add the butter and maybe a 1/4 cup water. Work the greens so that as they sautée, you are pressing them down into the pot.
Once you have all the greens in the pot, add the hot pepper sauce, vinegar, fresh grated nutmeg (not more than one or two passes over the grater), garlic and ham hocks.
Cook on low for 1-2 hrs stirring frequently.
When the greens are wilted and the aroma tickles your nostrils they are almost done. Crumble the bacon and stir in. You will also need to extract the meat from the ham hocks (or turkey leg) and add it to the collards.
Taste them, add more pepper sauce to taste, and THEN..........................
Use your best storage, I prefer pyrex with tops. Put them in the fridge and let them sit overnight.
Reheat in microwave or over low heat when you are ready to serve.
Serve with cornbread (or jalapeno cornbread) and enjoy.
IT'S A SOUTHERN THANG (but huge in vitamins an iron)
When I see these birds in my blue skies every day, I feel such pride.
When you come across military personnel, Take the time to stop, thank them for their service. If you can, buy them lunch. Talk to them.
They give so much, their families give so much. Express your gratitude.
ARMY, NAVY, AIR FORCE, MARINES (and yes COAST GUARD)
For every member serving there is a father, a son, a mother, a daughter, a nephew, a niece...............
Thank them when you see them.