Sleeeeeep

This is the most amazingly awesome true to life fairy tale bed I've ever seen. By Shawn Lovell Metalworks. Beautiful.


And then there's my bed. MY BED. I seriously want this to have forever and ever:

:D

Not-So-Weekly Recipe

I've been adventurous since moving to Alaska. I mean, I grew out my bangs, for goodness sake! Who does that?!
So really, it's only been a matter of time before I came across something so alaskan, so outta my norm, it would throw me for a loop.
And folks, that was the other day.

I. Ate. Deer.

Deer meat. Little baby Bambi.

Ok, ok...I know that's not really a big deal. Lots of people have eaten deer. (It even has a name...venison. Right?) Well, I never have - and it freaked me out. Can you blame me? I even cooked it.
A couple Joe and I know gave us the meat (the wife hit the deer with their new truck. So essentially, it was road kill. Not only did I eat deer, I ate road kill. Who does this happen to? Seriously.) It was ground up, packaged, and frozen. And sitting in our freezer for awhile.

[I should mention that I hateHATEhate to grocery shop. So we run out of food frequently.]

I wanted to make a lasagna, but didn't have any meat to add into the sauce. Nada. Well, except for the deer. I thought about it. I couldn't bring myself to do it. Until I talked to Joe, and he told me I was a huge wuss. Which I am, but that's beside the point. I caved in, and cooked it up. Venison (or this one specifically, because I've never had the honor of pan frying multiple antlered animals) has an almost sweet smell to it while it cooks - very different from ground beef. After it browned, I couldn't bring myself to taste it. The dogs liked what I gave them, though. Nevertheless, the meat was added to the lasagna, the lasagna cooked up, served.

It wasn't that bad.
I had to leave my body as I ate, so I wouldn't think about the cute little deer I see on the side of the road while driving into town...
But it wasn't bad at all.


Road-Kill Lasagna

Eh. You know how to make a lasagna. The recipe comes right on the side of the noodle box. I did layer in spinach leaves; that was gooood. And of course the deer meat. But please feel free to use whatever you have on hand.

Enjoy!

Eww

You know what's not so fun...the stench of bleach on your fingertips that lasts all day. Does anyone know how to get rid of it? Besides uber-abrasion. (Even then, I don't think it'd work.)

Maybe wearing rubber gloves the next time, huh? Or having a maid...hmm... Or possibly just letting the bathtub rot out. Whichever.

::Squeal of Delight::

There's nothing like waking up to a snowfall. Already a bunch on the ground, and big fluffy flakes still coming down. I felt like I was 5 years old on Christmas.

Mmm

Holy crap! You know what's good? The apple pie milkshake from McDonald's. Seriously.


(but i wouldn't get anything bigger than a small...)

Wedded Bliss

The other day, our dogs decide to run through the house with muddy paws. I break out the scrub brush and bucket to clean the floors.

Me, scrubscrubscrub scrub scrub scrubscrub

Joe, calling down from his writing corner upstairs: That sure does sound like a lot of sexy scrubbin goin on down there.

Me: Uhh. I don't know exactly how sexy it is. (pushing stray hairs out of my face with the back of my hand)

Joe: Well, you're on your knees, aren't you?

I could hear the smile in his voice.

Me: Uh-huh. But you know what would be even sexier? If you came down here and helped me.

Joe: Really? Because I was thinking it'd be sexier with you in a french maid outfit.

Me, heavy sigh. scrubscrubscrub

Introducing my very own, all mine, totally grown-up, china cabinet

I'm in love.




She's a beauty. (a little bare at the moment, but i'll be dressing her up as the week goes on.) I bought the cabinet from the base exchange. It was on lay-away, so I've been making payments and dreaming about having it home for months. Now here it is.

Yea!

Because it's just too cute

mini-us on my computer

Weekly Recipe - catch up

Sorry for the delay...I know everyone waits on pins and needles each week...

Here's a quick recipe, that's delicious (and mildly good for you).



German Chocolate Cake

Buy the prepackaged cake mix and frosting. Make cake according to box directions, but instead of using oil, use apple sauce. Really. Can't tell the difference when it's made. I promise. Garnish with sliced almonds, and you have a dessert you don't have to feel guilty about eating.

Enjoy!

Heavy Sigh

I fell in love yesterday.

I noticed an online ad for the new store a few days back, and requested a catalogue. As soon as I got it out of the mailbox, I knew I was in trouble. Brocade is everything I want my home to be. Ok, well, maybe not everything (I could do without most of those lamps they have...), but everything else. I even love how the photos were set up.
Now...there's still the thing about the prices...

Eh.

Happiest October. My neighbors have had halloween decorations up for over a week now. Jump the gun much?

I've been slack this past week. But I did have my first non-family member sale on my etsy site. Woot. Very exciting.

...Blogger hasn't let me post photos recently either. I'll make sure to look into that soon.

Maybe.

Go Fug Yourself

When you've got nothing nice to say, go read this blog. Super-fun celebrity bashing at its best. Totally clever; I always get a smile from Jessica and Heather's writing. How can you not like statements like:
Actually, I guess I can call you "Janet," since I don't really blame you for this monstrosity. I mean, you didn't style the shoot. And I'm sure you didn't arrive on set, all, "I KNOW! I've lost a lot of weight in the last nine months. Let's do it AEROBICS STYLE, like an homage to Olivia Newton John's 'Let's Get Physical' video! Except with a BIG OLD BELT! And fingerless gloves, like the kind I wore in Fame! Come on! Put away those gowns! We're going to listen to my body talk!"

And lovelovelove their photo conversation captions.

Brilliant!

It's official

I'm old. I couldn't hear the new ringtone on a tv commercial. You know the one...the one that only kids and teens can hear. I heard about it awhile back, and always thought 'Hey, I bet I could hear that still.'

Nope.

It brought me thisclose to tears. Sad.

Weekly Recipe

Here's a mexican twist on the basic chicken and rice staple:

Arroz con Pollo y Frijoles

ingredients

3-6 pieces of chicken breast
garlic salt
pepper
long-grain rice (not instant)
2 cans diced tomatoes & chilies
1 can chicken broth
1 can refried beans
1/2 shredded cheese, monterey jack or cheddar

directions

Season chicken with pepper and garlic salt. Spray large skillet with non-stick cooking spray. Place chicken into pan, and cook 7 minutes on each side (or until they're golden brown). Remove chicken from pan, and pour in rice. Brown in pan over medium heat for 2 minutes (I added in a little bit of water, to keep the rice from sticking.) Add in tomatoes and chicken broth; blend well. Place chicken on top of rice mixture, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. It'll look soupy...no worries. Then remove chicken (yes, again) and keep warm (placing it in the microwave is good for keeping it warm). Spoon beans into rice mixture, and sprinkle with cheese. Heat an additional 5 minutes, or until beans are hot and cheese in melted. Serve with chicken.

This meal is delicious, even though it doesn't necessarily look it. Give it a try...you won't be sorry. Enjoy!

Lights, camera, action

The Guardian is coming soon! I know everyone's going to go see it, right? You never know, you might see me in the movie ;D

There was an advanced showing on base Saturday night; unfortunately I wasn't able to see it (Joe and I had to attend a Kodiak Thank-You dinner for the Coast Guard. We did win an official "Guardian" baseball hat among other, various door prizes). Hopefully though, it's a good film. I can't wait to see what they made Kodiak look like, since they only shot 4 days worth of footage up here...oh well. Movie magic!

Weekly Recipe

You want a little something to satisfy your sweet tooth, but there's nothing in the kitchen, except for the bag of rhubarb in the freezer. I don't know about you, but this happens to me all the time. And I have just the recipe to make it work...

Rhubarb Crunch

ingredients
4 cups diced rhubarb
1 cup sugar (brown or white)
1 egg
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter

directions

Preheat oven to 375*. Lightly grease 9x13 inch baking pan (I used 8x8...the smaller the pan, the thicker the bars). In a large mixing bowl combine rhubarb, sugar, egg, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In another bowl, combine brown sugar, oats, and 1 1/2 cups flour. Stir well, and then cut in butter until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake for 30-40 minutes, until the edges get bubbly.

A dessert that's made from vegetables? Sweet!

Math *is* fun!

Indexed: a cheeky little site that's worth a look. Maybe you'll find a graph to fit your life.

Here's mine...

One of each, please

If I ever came across a magic lamp with a genie who would grant me three wishes...I would wish for everything from Anthropologie. Everything. Maybe I should wish for world peace or the end of hunger, but I mean, have you seen this stuff? It's gorgeous, and I want it all. Sigh.

The jewelry...

The shoes...


Home goods and decorations...

The tops...


and the dresses...ooh, the dresses...

WXPN ROX!

Can I just say...NPR's World Cafe rocks my week days. It's the only thing on the radio that I look forward to, and occasionally plan my day around.

But - that might not be saying much seeing as how the radio stations here are unbearably lame. All three of them. I can't even tell you the last time I heard a decent song from this decade. Oh well.

You have my heart David Dye...I'm yours forever.