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Contact me at Mom25dogs@gmail.com

Saturday, May 03, 2008

On Our Way To Myrtle Beach 5/3/2008

On our way to Myrtle Beach, I sat in the backseat with the dogs. I tried to make us as comfortable as possible. I read and napped while the dogs napped. Dresden stayed in my lap most of the time. Here is Persephone.

Here is Capo.

But Capo didn't always stay where he was suppose to. He would creep up and jump in Stan's lap! Look at that sneaky look!

Friday, May 02, 2008

2000 Coachman Royal - The After Photos

Stan did a lot of work on the camper to repair the water damage and the leak that caused it. I did a lot of work making it into a functioning nest. We replaced the old carpet with vinyl and our good friends Randall and Beth Gaffney did that for us. Our other friend, Ken Ulmer, helped Stan with the carpentry because we were running out of time. Then Ronnie helped me with putting up little things on the last day before we left. Stan had to put in new insulation, panelling in the living area and then he had to replace the insulation, plywood on the roof. He finished the roof with custom cut stainless steel and sealed everything with calk, tar, sealer where needed. Here are the "During" and "After" photos!

Thursday, May 01, 2008

My Old Toys

My favorite toys when I was a little girl were my Barbie doll and Ken doll. I only had the two and I kept them the whole time I played with Barbies. I still have them too! I remember when my Mom bought me the titian haired Stacey Barbie doll in 1968. She bought my two younger sisters Barbies too and they still have them. We earned our money for our Ken dolls. Our Barbies were bought at the local Kmart.

Here is what my Stacey and Ken looked like:

Strawberries And Fresh Mozzarella With Mint Drizzle

Strawberries And Fresh Mozzarella With Mint Drizzle

Mint Drizzle:
3 cups extra virgin olive oil
1 oz. mint leaves

3 lbs. 12 oz. stemmed and sliced California strawberries
2 oz. sugar

6 lbs. fresh mozzarella cheese slices, 1/2 inch thick
1/4 cup Balsamic vinegar
as needed - mint sprigs

In blender, combine olive oil and mint. Process until smooth. Cover and refrigerate.

In bowl, combine strawberries and sugar, cover and set aside.

For each serving:
Plate 4 ounces mozzarella, overlapping slices. Spoon 1/2 cup sugared strawberries around cheese. Drizzle 2 tablespoons Mint Drizzle and 1/2 teaspoon balsamic vinegar over cheese and strawberries. Garnish with mint sprigs, as desired.

Source: California Strawberry Commission

Classic Strawberry Pie

Classic Strawberry Pie

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk

9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter

2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting

Graham Cracker Crust

Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Nutritional Information per serving: 239 calories; 8 g fat; 1 mg cholesterol; 247 mg sodium; 41 g carbohydrate; 3 g fiber; 3 g protein
Source: California Strawberry Commission

Wednesday, April 30, 2008

Poke Salad

Pokeweed (Phytolacca americana) is a robust perennial potherb native to the eastern United States. It belongs to the pokeweed family (Phytolaccaceae), a small family found mostly in Africa and the New World. Poke is derived from the Algonquian Indian word "pakon" or "puccoon," referring to a dye plant used for staining. It is sometimes spelled polk and the leaves were reportedly worn by enthusiastic supporters during the campaign of James K. Polk, 11th president of the United States. Pokeweed cooked is called Poke Salad or Poke Salet.

Pokeweed may grow to nine feet tall, with large, alternate leaves and a carrotlike taproot. It may become a very invasive weed in southern California gardens and is difficult to eradicate when it becomes well-established. Greenish-white flowers are produced in long clusters (racemes) that droop due to the weight of ripening fruit.

The flattened berries change from green to shiny purplish-black. Ripe berries yield a crimson juice that was used as a substitute for red ink and to enhance the color of pale wines. The coloring of wine with pokeweed berries has been discouraged because they are very poisonous. Early American settlers also made a crimson dye from the berry juice. Indians often used the pokeweed concoctions for a variety of internal and external medicinal applications. The berries, which ripen in fall, are also popular with migrating songbirds, especially robins, towhees, mockingbirds, mourning doves, catbirds and bluebirds. Sometimes the birds get drunk on overly ripe berries and fly into closed windows or sides of buildings. "The roots, berries, seeds and mature stems and leaves of pokeweed are poisonous," says Extension Food Scientist Jean Weese. There are at least three different types of poison in this plant -- phytolaccatoxin, triterpene saponins, an alkaloid, phytolaccin, and histamines. To prepare it, you pick the young leaves and boil them in salted water for about 20 minutes. Drain and discard the water. Boil in fresh water again for 20 minutes. Drain and discard the water. Boil a third time in fresh water and drain. The greens should be ready to eat. Butter is good on them. I don't eat them but once or twice a year butI do love them. A very distinctive flavor. "The boiling process removes some of the toxins but certainly not all of them, I suggest that people avoid this plant no matter how many times your mother or grandmother may have prepared it in the past and no matter how good it tasted. Why would you want to eat something that we know is toxic when there are so many other non-toxic plants out there we can eat?" says Dr. Jean Weese, Food Scientist, Alabama Cooperative Exension System, (334) 844-3269

Warning-Don't let your children or dogs get hold of this plant or it's berries! Do not allow it to grow in your yard where children or animals are unsupervised!

Flowers On The Farm

My sister, Melinda, took these photos of flowers on her farm. They are so beautiful and her new Nikon camera did a fantastic job!


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