Damn Stockings!

I'm refusing to go back to the BBD stocking- don't even remember which one it was nor where I left off on it. I made myself 5 minutes late for work this morning by grabbing fabric (and cutting!) & floss for this:

I started it at S & B tonight. I was late for that because Em took Axe on a 3 hour galloping trail ride yesterday and the poor horse was ouchy sore today. So I had to go up after work to poultice her front legs. Hopefully that will help. Poor girl!

Jeanne made this for our snack:  PW Chocolate Peanut Butter Pie

If you haven't tried this, you're totally missing out: it was so smooth & creamy & peanut-buttery & cool & summery! Best cream pie I've ever had! And Jeanne said it was easy (as pie!)(I'm so funny!) to make. Can't beat it with a stick.

Wonderful Wednesday Wrecipes

Quick & easy today:

Fruit Kebabs with Honey Lime Vanilla Yogurt Sauce

• Assorted fruits such as watermelon, strawberries, honeydew melon, cantaloupe, pineapple, cultured blueberries, etc.
• bamboo skewers

Cut fruits in ¾” pieces and assemble on skewers

Refrigerate until serving time

Honey Lime Vanilla Yogurt Sauce:

• 2 cups vanilla yogurt (low fat or fat free as desired)
• 2 TBSP honey
• zest & juice from one lime

Stir all sauce ingredients together in a small bowl and refrigerate at least 8 hours to combine flavors. Serve with fruit kebabs.

And In Not-So-Disturbing News...

A finish! So remarkable they even held fireworks to celebrate!

Christmas Spot Sampler by Ewe & Eye & Friends

on 28ct Jobelan "Watercress" with recommended GAST threads

Mother Nature At Work

A new franchise of I*Hop has opened:

Mr. Hawk attended the grand opening of the All-You-Can-Eat Bunny Breakfast Buffet. Two days in a row.

 

*SNIFF* WAAAAAHHHHH!!!!!!

So Close!

Quaker Christmas Spot Sampler:

Almost done!

Garden Grew:

Not so much.

I rode the Axester today for the first time since May (!)

She was good for me, thankfully. It was nice to be able to give her a bath when we were done.

Then I mowed the lawn and almost had a baby bunny massacre. As I was mowing, all of a sudden I saw brown blobs scampering away from almost under the mower and realized it was 2 baby bunnies. I shooed them further away, and 2 or 3 more poured out of a hole in the ground, right where I had just mowed. Then I had to keep a lookout for them as they had bounced off into the grass that was yet to be done. I caught up to 2 of them next to the bushes in front of the house, and shooed them further in. Hopefully their parents taught them where the emergency hatch is!

Happy Independence Day!

Jeesh!

That sombrero would have come in handy today! Here's what tomorrow looks like:

Thu

74° 63°

This was what today's weather was like, too. Not much fun driving home in, what with all the yahoos heading to the Cape for the long weekend. (Yes- holiday weekend migrations start on Wednesday!)

Wonderful Wednesday Recipes

I remembered this week! So away we go:

Just in time for getting cozy with your grill this weekend:

Marinated Steak Tips

• 2-3 lbs. Steak tips
• ½ tsp salt
• ¼ tsp black pepper
• 1 clove garlic, minced
• ½ cup oil, either olive or canola or a combination
• ½ cup red wine vinegar (I’ve also used rice vinegar or dry white vermouth)
• 2 TBSP ketchup
• 2 TBSP molasses
• hot sauce

Measure oil into 2 cup measuring cup. Add vinegar (or vermouth).

Add salt, pepper, garlic, ketchup and molasses. Add a couple of dashes of hot sauce.

Whisk everything together with a fork.

Place steak tips in a gallon size Ziploc bag.

Place bag inside a baking dish (in case bag leaks). Re-whisk marinade once more & pour on top of steak.

Smoosh everything together to make sure all meat is covered, close bag tight and arrange so that meat lays in a single layer within bag, inside dish.

Marinade for at least 8 hours, turning over every so often. I’ve let it go for as long as 2 days and it wasn’t too strong.

Preheat grill according to manufacturer’s directions (how’s that for a legal disclaimer!) Remove meat from marinade & discard (the marinade, that is). Grill meat to desired doneness, and serve.

I ended up marinating these ones from Friday night until Monday night. They were extremely flavorful, and the meat was very tender. This last picture, however, was taken of cold leftovers on Tuesday morning because I forgot to take that last plated picture before I sat down to eat - oops! So these may appear to be a little dry looking, but they were actually cold. If I knew how to stage a food a photo (and had the equipment) I could have sprayed them with some oil or water to make them look moist. Oh well.