Apologies Poured into a Glass
Bitter-sweet irony washes away the burn of your words with each swallow of my pride.
This glass is neither half empty nor half full. It overflows with your disgust, resentment and on the rocks. Ice in suspended animation, slowly diluting the contents. Much like love and the sickness which destroys it.
Your guilt appears in the form of deafening silence which, lends a moment to gather myself.
Rinses down the lump in my throat.
Your lips move but, selective hearing prevents anything audible from emerging.
Each subsequent drink:
Temporary immunity to your madness makes you so much more attractive And let’s me love you again.
Hitting rock-bottom from my addiction to you, I place a hand over the rim of my glass and say, “I’ve had enough!”
1st Sobering Truth:
It’s been easier to quit drinking than to quit you.
2nd Sobering Truth:
Each day that passes is another day I’ve grown stronger.
3rd Sobering Truth:
All the kindness given me and the enormous amount of laughter I’ve experienced since leaving is more powerful than the pain of missing you.
1 – 4 lb bag frozen wings and drummies
2 pk McCormick’s Original Buffalo Wings Seasoning
You may follow the directions on the McCormick’s Original Buffalo Wings Seasoning package but, this is how we make ours. Btw- we love ours very browned. I’ll give directions for our version and a golden brown version.
Preheat oven to 325 degrees
Line entire surface of large cookie sheet with parchment paper.
In large bowl place frozen wings and both packages of McCormick’s Original Buffalo Wing Seasoning mix. Toss with hands until chicken is completely covered. Place wings in a single layer on lined cookie sheet. With remaining mix left in bowl, sprinkle over wings.
For golden brown wings bake 2 hours. Do not turn wings.
For dark golden brown bake 3 hours.
Serve with celery sticks and Kraft’s Roka Blue Cheese Dressing
1 pkg Bear Creek Chili mix – do not prepare as directed
1 pkg Bear Creek Tortilla Soup mix – do not prepare as directed
1 pkg Ortega Taco Seasoning
13 c water
2 pkg Kielbasa Ring Sausage roughly chopped
5 lrg peeled, roughly chopped potatoes
3 lrg celery stalks roughly chopped
1 lrg onion roughly chopped
3 cloves garlic finely minced
Directions: Bring 13 cups of water to boil in large stock pot. While stirring with whisk slowly add chili mix, tortilla soup mix and taco seasoning. Carefully add remaining ingredients. Bring to boil. Reduce heat to lowest setting and simmer 3 hours.
Serve with shredded cheddar cheese, sour cream and tortilla chips.
A Christmas Present for my Hunny Bunny :) This afghan took me from July of last year to almost Christmas to complete. It is worked in a revised reversible stitch pattern which, is the equivalent of making two identical afghans and quilting every single stitch together to create one heavy blanket. However, it is only worked as one piece.
The skeins of yarn it took to complete: 32
Red Heart Heather 12- 5 oz. skeins
Red Heart Black 10- 7 oz. skeins
Red Heart Burgany 10- 7 oz. skeins
180 rows by 281 stitches times 2!
The number of stitches involved: 101,160
It weighs approximately 15 lbs and is half an inch thick!
How’s that.. to beat the frigid and brutal temps of a Minnesota winter???!!!
It even fits perfectly in the washer when set in length-side down!
3 lr green bell peppers
1 sm omion, diced
1/2 tbls minced garlic
lb ground hamburger
Prepared Spanish rice
1 cup shredded mozzarella/Parmesan chesse
Chop one green pepper. Set aside 1/4 c for stuffed pepper mixture. Refrigerate remaining chopped green pepper for another meal.
Remove stems of remaining peppers. Lay peppers on side and slice in half. Remove seeds and ribs. Place peppers cut-side-up on plate.
Cook hamburger until almost done. Add chopped onion, 1/4 c chopped pepper and minced garlic. Continue cooking until hamburger is no long pink. Set aside and let cool until warm to the touch.
Prepare any Spanish rice or use 15 oz can of heat and serve Spanish rice. Set aside and let cool until warm to the touch. Mix hamburger, rice and 1/2 c shredded cheese.
Firmly pack rice mixture into peppers enough to create slight mound above cut edge of peppers. Place stuffed peppers in preheated grill off coals and cook with lid on for approximately 15-20 minutes. Top with remaining cheese and heat until cheese is melted.
Remove from heat and let rest about 5 minutes before serving.
My oldest boy, Jordan and my new daughter-n-law, Amanda!
You made my heart skip a beat, Kid! Thank you!
No words.. just thankful!
Check out Peter, self-taught guitarist tearing it up for all his fans!!
Guitar Pickin’ Pete
Need a project to help induce summer into your blood? Make these tasty refrigerator pickles :)
2 lrg cucumbers sliced to desired thickness
1 lrg onion thinly sliced
1-2 tbls minced garlic
2 tbls salt
2 tbls dill seed
1 tsp red pepper flakes
2 c white vinegar
1 c boiling water
Dissolve salt in boiling water. Set aside to cool. Mix cucumbers, onions, garlic, dill seed and red pepper flakes in a large bowl. Pack mixture into 2-2 quart jars. Combine water and vinegar together. Pour equal amounts into both jars. Liquid should just cover the tops of the cucumbers and onions. If it doesn’t, add enough additional water to cover completely. Place lids on jars and give a little shake to incorporate well. Place in frig for at least 24 hours before serving.
The time between seconds stands still.
Heightened sensory chokes a person
with it’s absorption of otherwise,
the invisible and mundane until one
is consumed. Weighted down by an
overpowering need to express
the important, the not so important.
Gravitational forces steal others away
from their regular lives and bring them home again.
For a moment. It’s not the ugliness
that kills us. It’s the over-
whelming beauty blinding us with
it’s light even through the shadows.
It leaves a craving and an ache so deep
other vices will not fill the void; an addiction
with no relief, no cure and no solace
except to surrender to it’s awesomeness. Sharing
in the delight of others and appreciating
the impact they make, hoping you’re just as
important. Reminiscing of the past leads to the road
of now. And now, will be yesterday, tomorrow.
For my soon to be (in 1 week) daughter-n-law on her wedding day. Still a work in progress but close to finished. No pattern.. just winging it ;)
9 oz package frozen spinach, thawed, rinsed and drained
14 oz can artichoke hearts, drained and roughly chopped
4 green onions, chopped
8 oz cream cheese, room temperature
1 tbls minced garlic
2 c parmesan cheese
1/3 c mayo
1 c sour cream
Cream together the cream cheese, mayo, sour cream and cheese. Mix in remaining ingredients and place in baking dish. Bake in preheated over @ 425 degrees for 20 minutes. Serve with tortilla chips or crackers. Enjoy :)
You know you’re from Minnesota when the only spray that comes in contact with your skin is sunscreen or Deep Woods Off!
Summer is finally here and today I did not feel like firing up the oven or the grill! So, today was the perfect day to enjoy some delicious and healthy pinwheels.
My Hunny Bunny called them delicious and refreshing!
4, 12 in. flour tortillas or flavor of your choice
8 oz. cream cheese, room temperature
1-2 tsp of Webber’s New Orleans Cajun Seasoning
20 slices thinly sliced roast beef
20 slices thinly sliced smoked turkey
4 slices Kraft American cheese, cut in half
1 cup shredded lettuce
1 lrg tomato thinly sliced
4 green onions very thinly sliced
Salt and pepper to taste
Prep: mix cream cheese, seasoning and green onions. Split evenly by four and spread on tortillas. Layer remaining ingredients on the four tortillas. Be careful to not over fill. Lightly salt and pepper. Tightly roll tortillas. Cover with wrap and refrigerate for 1 hour. Remove wrap, slice into 1-1 1/2 inch pieces. Place on serving plate, sliced side facing. Serve immediately or cover and refrigerate until ready to serve.
11/16/14 Pattern writing/instructional errors have been corrected. New row by row illustration provided and helpful tips with additional images for better visual instruction.
The Perfect Poncho is my interpretation of Doni’s Seraphine Shawl but in poncho form. I made this years ago when the Seraphina was in it’s prime and ponchos came back in style. This is by far one my most favorite creations.