Saturday, June 27, 2009
I made dinner recently for some friends. I picked up two watermelons at the store and when I went to cut the first one, I was astonished to find it yellow on the inside instead of red. I have never seen a yellow watermelon!!! At first I thought something was terribly wrong, so I called my husband, who works with a plant breeding company, and he assured me that it was okay. It's just a variety of watermelons. A plant breeder just decided it would be fun to have yellow watermelons. My family tasted it, and it tasted exactly the same as a regular watermelon.
This brought me to a question, when preparing a meal...do you stick with the oridnary or do you offer something new??? I voted not to share the yellow watermelon. It was just a little too weird for me.
More Cards...
I really love making cards. These are some of the latest we made at Tracy's card group. For an end of the year gift for my daughter's teacher, we made her a stack of cards she can keep in her desk. My 3rd grader (almost 4th grader!) has decided she'd like to take a stab at making cards. It is a good activity for us to do together.
Wednesday, June 24, 2009
Okay, okay...
Life has been a flurry of activity and I haven't slowed down enough over the last few weeks to do any blogging. I am so sorry about that!
I am going to get up to speed on my writing tonight! So stay tuned...
I am going to get up to speed on my writing tonight! So stay tuned...
Wednesday, June 3, 2009
Laura's Baby Shower
Pig Cake
Um, are you going to have cereal with your strawberries?
New BBQ Sauce
Paula Deen's Corn Casserole
My friend and neighbor, Melanie brought this to our Memorial Day Weekend Picnic. It was yummmmmmmmmmmmmmmy. And you could taste that stick of butta!
Paula Deen's Corn CasseroleIngredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html
Posting Marathon!
I've been so busy the last few weeks, I haven't had a chance to blog. So I am going on a posting marathon!
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