"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw
"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn
Thursday, March 23, 2023
Feline Friday! March 24, 2023
Wednesday, March 22, 2023
Thankful Thursday!! March 23, 2023
Sunday, March 19, 2023
Awww Monday! March 20, 2023
Friday, March 17, 2023
Feline Friday March 17, 2023
Thursday, March 16, 2023
Tuesday, March 14, 2023
Wordless Wednesday! March 15, 2023
Monday, March 13, 2023
Sunday, March 12, 2023
Awww Monday March 13, 2023
Thursday, March 09, 2023
Feline Friday March 10, 2023
Thankful Thursday! March 9, 2023
Lovely cathedral in the center of town.
We are so thankful for being able to finally return to one of our favorite places in Mexico! And many thanks to Brian!
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Tuesday, March 07, 2023
Sunday, March 05, 2023
Happy Tuesday March 7, 2023
Saturday, March 04, 2023
Awww Monday! March 6, 2023
Thursday, March 02, 2023
Feline Friday March 3, 2023
Wednesday, March 01, 2023
Wordless Wednesday!! March 1, 2023
Monday, February 27, 2023
Sunday, February 26, 2023
Awww Monday! February 27, 2023
The Portland, Oregon and Vancouver, Washington area hasn’t seen this much snow all at once in 80 years. “This is a big deal,” said Tonja Fransen, a meteorologist at the local National Weather Service office. Portland International Airport recorded 10.8 inches Wednesday, beating out the 9.3 inches that fell on a January day in 1956. Since snowfall record-keeping at the airport began in 1939, the greatest snow accumulation over a day was 14.4 inches in 1943.
Thursday, February 23, 2023
Feline Friday! February 24, 2023
Wednesday, February 22, 2023
Thankful Thursday February 23, 2023
Tuesday, February 21, 2023
Happy Tuesday February 21, 2023
Sunday, February 19, 2023
Monday, February 13, 2023
Sunday, February 12, 2023
Awww Monday! February 13, 2023
Thursday, February 09, 2023
Feline Friday February 9, 2023
All about Ocelots!
We watched this youtube movie about an ocelot- fascinating! It is definitely worth watching !!
Tuesday, February 07, 2023
Wordless Wednesday February 8, 2023
Happy Tuesday! February 7, 2023
Sunday, February 05, 2023
Awww Monday February 6, 2023
Wednesday, January 25, 2023
Thankful Thursday January 26, 2023
As I promised in yesterday's blog post that I would share the Butternut Squash Gnocci recipe and so here it is! Butternut Squash Gnocci
Ingredients:
1 butternut squash about 1.5 pounds equaling 2 cups cooked 2 large eggs beaten, 1/2 tsp salt, black pepper and 1.5 cups flour. I use unbleached all purpose flour and 2 large eggs beaten 1 stick of unsalted butter, 12-18 fresh sage leaves, and grated Parmesan cheese.
Pre-heat oven to 350F, cut in half lengthwise, place the squash on parchment paper with just a bit of olive oiled brushed on squash. Bake for approximately 60 minutes. I usually check after 45 minutes to see if the squash is done. If a fork can easily penetrate it is ready. Let the squash cool enough so that you can handle it easily. Scoop out the seeds and then scoop out all of the squash and place in a mixing bowl. Using a fork smash the squash until it is smooth with no lumps, stir into the squash the 2 eggs. Once that is well mixed stir in the salt and pepper and then the flour. Once that is done using a large pan such a Dutch Baby and fill with enough water to use for poaching the gnoccis. Bring the salted water to a boil and spooning about a tablespoon or a bit more of the squash mixture and using your fingers scoop it into the boiling water. Continue scooping the mixture in until the pan is full- about 10-15 gnoccis at a time. Once the water is boiling again and the gnoccis rise to to the surface then poach exactly for 2 minutes and remove them carefully one at time- I use a small strainer. Place the gnoccis on a cooling rack. Continue poaching the rest of the mixture until all gnoccis have been poached. Let them cool and drain. I usually put a folded dish cloth under the rack to keep things tidy. Meanwhile melt the butter in a good size frying pan, brown it just a bit and add then the fresh sage leaves turning them often until they are crisp but not burnt! Remove them from the pan and once the gnoccis have cooled down and aren't wet- only damp- then place the gnoccis in the pan with the brown butter and turning when they are browned. Once they are browned on both sides, place them in everyone's pasta bowls with the sage leaves and parmesan!
Many many thanks to Brian for Thankful Thursday!
Buon appetito!
Tuesday, January 24, 2023
Wordless Wednesday January 25, 2023
Friday, January 20, 2023
Awww Monday! January 23, 2023