Friday, July 18, 2014

Ava Is A Good Sport

I ask her to stick her head in things..

And she does.

Thursday, July 17, 2014

Mount Rushmore

Did you know this:
 Was supposed to look like this:

Turns out midway through Lincoln
the rock shifted and they decided they
had better quit while they were ahead.

Poor guy, he's missing his left ear.

Wednesday, July 16, 2014


If anything could make me open this little 
site back up, those two words can.
And did.
And it has been so long, sadly, since I have been in
Blog mindset, that I didn't take a picture
of the final product.

I hang my head in shame.

But this was sooo stinkin' good
and I put it on grilled cheese sandwiches that
I baked!
With three cheeses!
Including Bree!

I gotta share:

The Jam
1 pound bacon cut into 3/4 inch pieces
1 1/2 cups diced onions
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 T. Dijon mustard

In a large heavy pot, cook the bacon till browned and crisp.
Drain on a paper towel. 
Reserve 1 T. of the grease and cook the onion in it
until soft (about 8 min.)
brown sugar
and Dijon.

Bring to a boil and then reduce to simmer, add the bacon back in 
and cook, stirring occasionally until thickened.
1-2 hours.
Once it's all nice and thick (mine took all of 2 hours!)
break down mixture with food processor or
immersion blender to get it top a spreadable consistency.

You can spread it on a shoe, 
or on toast with a poached egg, 
or on incredible grilled cheese sandwiches.

Here's how to make multiple 
grilled cheese sandwiches at once
have the center get all melty.

Preheat oven to 450 degrees
assemble sandwiches as you would to grill them, 
butter and all, 
place on a cookie sheet
and bake 6 minutes,
cook 6 more minutes and

You are welcome.