eatdirt426

Happy Birthday!!!!

Aww! Bubbles is a cute name. I think I'm going to wait a little bit on getting a puppy since my sister's boyfriend dumped his cat on me today and it has health problems and a special expensive diet. I'm upset today, this afternoon I took my youngest son to the Neurosurgeon thinking that he possibly has to have one surgery. Instead I was told that he possibly has to have two, one on his spine that the Neurosurgeon wants to do right away and the other in a year. I was told by his neurologist that he had the one problem not the other, so to find out that he has this other problem called a tethered spine and that it needed surgery first instead of the Chiari scared me. Thankfully he didn't care what the doctor was saying he was more amazed by his MRI images, he thought they were so cool.

You have to eat at Mexican Village on Bagley some of the best Mexican food in the area.

Holy crap! I love the new DGN I don't have to look like an idiot trying to embed things it embeds for me! AWESOME! I just realized I look like an idiot saying all that...

I should make some Frybread.

HIYAS!

I'm feeling eh... I want a puppy.

That I should have drove myself to Fairlane mall for the Flash Mob round dance the other day but it was four hours away and the stupid truck is being stupid! Also thinking that maybe I could organize one for Rivertowne Mall in GR... hmm... what to do, what to do...

I'm ok, I can't complain. WOO! Post #666

I'm thinking I should drive to Big Rapids to see if they have any Twinkies. They are going for a lot right now on Ebay.

Twinkies...

I was about 14 when I read the first issue of Lenore, I fell in love with the clock monster and decided I wanted to make him into a stuffed animal. I bought the fabric, the buttons for the eyes, and pipe cleaners for claws. I had done bead-work before so I kinda had an idea how to sew. So I made him, then my cousin started bugging me to make her barbie clothes and now I make little creatures out of felt for my monsters. I just finished a frankenstein for my oldest and I'm working on the bride for my niece.

A little congested but other than that good.

Crusing Ebay for some games for my NES.

hello!

stressed

new waterproof insulated winter boots

I forgot...

My Rammstein t-shirt that I got at the concert this past May. It has Rammstein on the front and the logo on the back.

Orange Juice

I feel like I need to vent about everything that's been going on for the past two months but I can't... I don't like venting.

Out of the frying pan and into the fryer! Why do all my family members have to go insane right before the holidays and expect me to clean the mess up?

I found this recipe in a food network magazine about three years ago. I make it every Turkey day and I just made this tonight for the coaches and volunteers that teach my sons hockey. I thought since Turkey day is coming up I would share it with everyone. It takes about four hours from start to finish including baking time. The recipe yields only one tart, you can convert it to a pie just use a pie pan instead of a tart pan. ENJOY! Ingredients For the Dough: 1 cup all-purpose flour, plus more for dusting 1/2 cup Dutch-process cocoa powder 1/2 cup confectioners' sugar 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg, beaten For the Filling: 1 1/2 cups pecan halves 10 tablespoons unsalted butter 6 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2/3 cup light corn syrup 1/4 cup packed dark brown sugar 3 large eggs, beaten 3 tablespoons bourbon Directions Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour. Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely. Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.) Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

petting the bossy siamese cat sitting next to me, feeding the pissy grey tabby on the other side of me, and getting ready to lay down and read.

I'm optimistic, and I wasn't surprised by it either.