Monday, November 4, 2013

iPad Air

Today I got my new iPad Air!  I ordered it Friday and was going to get it engraved, but that would have delayed it another week.  I couldn't wait.  Wow!  To finally get a brand new release...  

I bought my first iPad two months before the iPad 2 came out.  No camera, no HD, iOS 5.1.1 that can't be upgraded any more, it started crashing all the time, and was making me mad!  

No more anger.  No more angst.  I'm doing a happy dance!

Saturday, November 2, 2013


WHOA!  It's been two years...count 'em two.years. since I last posted (what a slacker, eh?). 

A couple of weeks ago, I got in the baking mood and decided to make ginger snaps (using Mom's recipe that Shoe posted:  Mom's Ginger Snaps ) and Tollhouse Chocolate chip cookies (I added pecans).  The snack master that I live with loved the Ginger Snaps but asked me to make some chocolate chip cookies without the chocolate chips.  What?!?! He wanted them with just pecans.  To the internet I go to find a pecan cookie recipe.  This is the one I tried and are they ever yummy!  I doubled the recipe because...hey...who wants to make only a dozen cookies (see # 3)?


3/4 chopped toasted pecans (see # 1.)
1/2 cup (1 stick) unsalted butter, room temp.
1/3 cup sugar with more for coating
1 teaspoon vanilla (that you made yourself)
1/8 teaspoon salt
1 cup flour

1.  Preheat oven to 350.  On a baking sheet, toast pecans until fragrant, about 6 minutes.  Let cool completely and chop.

2.  Using your handy dandy KitchenAid mixer, cream the butter (the recipe says electric mixer for a minute so adjust w/KA).  Add the sugar and cream until light, about a minute more.  Beat in the vanilla (I use more vanilla than called for because I LOVE! vanilla), salt and flour, scraping down the sides of the bowl, until the dough comes together.  Fold in pecans. I mixed the pecans in with the KA and it worked just fine.

3.  Separate the dough into 12 pieces, roll into balls, roll in sugar and place 3 inches apart on a baking sheet.

4.  Gently flatten with the bottom of a glass (after the first one, dip the glass in the sugar so the cookies come away from the glass).

5.  Bake until golden brown about 15 minutes.  Cool cookies on a wire rack.

Sit back, grab yourself a cup of your favorite hot brew or a glass of milk and enjoy!

Here's the recipe link. I want to give proper credit to the cook:

Butter Pecan Cookies

Saturday, October 15, 2011


I went to Belen today and brought home . . . Gus! He'll end up with a billion other names!

Meeting Jack:

Tuesday, September 27, 2011

Ms. A's Favorite Band

I found this video ...> 5 minutes long...of a guy dancing to a song of Annette's favorite band, Foster the People.

Amazing Dance

Sunday, April 10, 2011

35 Years With an Aussie

Today I let Rowdy "Bubba" Dog go to see Hank, Sally and Pew....

Romp with joy! Rest in peace.

Saturday, December 25, 2010



Wednesday, September 29, 2010

Oldies! "Red Green Yellow and Blue" by Dickie Lee

Holy Moly! I found this song on YouTube. I think it came out in 1968 and I've been looking for it since then. Something about it stuck in my mind all these years. Ain't the internet great?