Tuesday, June 8, 2010
All I Asked
Dance 2010



Tiny Dancer's 2nd year of dance.
I love freckles.
It's a good thing I do because we are all covered with them.
Shelby has started to be self conscious of hers because everyone mentions them.
Last Days Of School
Monday, June 7, 2010
Oh My
What To Do
Saturday, June 5, 2010
Sunday Stills
Wings of Mackinac.
A beautiful butterfly conservatory located on
historic Mackinac Island, Michigan.
To join us or to view other Sunday Stills click here.
Saturday~Photo~Hunt
Friday, June 4, 2010
Baby Collin 7 Months
Thursday, June 3, 2010
Just Sayin
Wednesday, June 2, 2010
Tuesday, June 1, 2010
When Your Cable Goes Out
And your tween~age niece is staying with you
and you still have electricity
be sure you let her pick a DVD to watch
when it is already close to 11:00 p.m.
And hope she picks
"My Big Fat Greek Wedding."
And try really hard not to wake the dogs and the Sweetheart
as you are laughing so hard at her laughing so hard
that you nearly pee your pants.
Makes for a fun sleepover.
That's A Big Ugh!
The season officially starts today June 1, 2010 and will end on November 30, 2010.
On Thursday, NOAA released its annual hurricane season outlook in a press release. Like other U.S. weather forecasters, NOAA is calling for a very active 2010 hurricane season, and one that could be the most intense since the 2005 season, that produced 28 storms including Hurricane Katrina.
Monday, May 31, 2010
Tasty Tuesday
My very favorite thing to eat at the Olive Garden
is the Chicken Scampi!
I order it every time I go!
So I was really happy when one of my favorite food blogs,
Prudence Pennywise
featured her mother's copy cat recipe for the Chicken Scampi a few weeks ago.
As soon as I had a chance I tried the recipe.
I had a few changes of my own but it was wonderful!
So please go here and check out her step
by step pictured directions, you won't be sorry!
Prudy's Mom's Copy Cat Chicken Scampi
Slightly Adapted to make it easier, by Prudy
Estimated Cost: $10.00
8 tablespoons butter, divided use
1 tablespoon minced garlic
1 large red onion, thinly sliced
2 bell peppers, green and red, cored and thinly sliced
1 lbs chicken tenders, pounded flat
2 tablespoons butter
1 lb angel hair pasta
1 cup chicken broth
freshly grated parmesan
chopped parsley
Heat skillet over medium high heat. Add 1 tablespoon butter. Cook garlic until fragrant, remove with slotted spoon. Cook onion and bell pepper until crisp-tender, about 7 minutes. Remove peppers and onions to plate. Add chicken and brown on both sides in another tablespoon of butter. Boil pasta according to package directions. Drain and return to pot. Add remaining butter and slowly stir in chicken broth. Season to taste with salt and pepper. Serve pasta, chicken and peppers on serving dish. Sprinkle liberally with parmesan and parsley.
Thanks Prudy for sharing another prize winning recipe!

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