Tuesday, May 29, 2012

Tasty Tuesday

Sausage Stuffed Peppers

2 medium bell peppers
8 oz of pork sausage
1/3 cup chopped onion
10 oz pasta sauce
3/4 cup minute rice, uncooked
2 T Worcestershire sauce
salt and pepper
1 cup shredded mozzarella cheese

Cut tops off peppers. Remove seeds and lightly salt and pepper inside pepper. Brown and crumble sausage in skillet. Add onion, pasta sauce, Worcestershire sauce and salt and pepper to taste. Cover and simmer about 5 minutes. Stand pepper upright in sprayed baking dish. Stuff pepper with meat mixture and replace tops. Bake uncovered at 350 for 30 minutes. Take tops off and add cheese. Bake additional 5 minutes.

I served with garlic bread and watermelon

Monday, May 28, 2012

Day in the life of Opie and Jax

Disclaimer: If you don't find pictures of dogs humping funny, you may not like this post!

They hump

They relaxThey clean each other's ears

They sleep

They hump again


In January, I cut 12 inches off my hair in search of the perfect cut. I was not 100% in love with the original cut but after a few weeks, I figured out how to style it and started to like it.  I also got a lot of compliments, which helped.  I went back to the same guy for a second cut in March and again was not in love but after a few weeks, when it grew out a little, it looked ok.

I was not convinced about this guy or the cut.  This was my first experience getting my haircut at a salon (I usually go to Great Clips) but since I was getting so much cut and I was looking for a style, I thought I would splurge.  I wanted to bring a picture of what I want and I expected the professional to tell me how what I want and what I am going to get are different, advise me on how to style my new do, offer their opinion about styles that would work and why, and lastly, I expected to get somewhat close to the picture. None of that really happened. Since I had never had the salon experience, I decided I expected to much.

I knew come May, another haircut would be in order, so I began searching for the next style and stylist. My sister recommended the salon, Dolce Lusso in Stonecrest, she has gone twice and the Juno stylist rate is $38.00. Last Friday about 1:00pm, I decided it was time and called the salon and they had one opening that night at 7:00pm with Christine.

The picture below is a friend whose style I loved. Christine told me about the differences between Brooke's hair and mine-texture, weight, thickness, etc. she advised me that because of those differences that it would not look exactly like that but we could get close.  My current style was shorter in the front and longer in the back with a lot of layers. The new style is shorter in the back and longer in the front and no layers. She advised me that it would take a few months and a few cuts to get there but we could do it. She worked with me and told me about products and how to use them (without being pushy) and walked me through the blow out process and made suggestions on a round brush to buy.

This was the salon experience I was looking for, and by far the BEST haircut I have ever had. Its shorter than I have ever had it and that was a little scary at first but in the end, I love it.

Please ignore the close up self portrait,  do realize my face looks HUGE, no one else was around when I need to take picture, so here it is.

Saturday, May 26, 2012

Tasty Tuesday (a few days late)

Greek Skillet Supper: Serves 2

1/2 pound ground beef
1/4 c onion, chopped
1 t oregano 1/2 t cinnamon, sprinkle of garlic salt
14 oz can beef broth
14 oz can diced tomatoes, drained
1 T tomato paste
3/4 c egg noddles, uncooked
3/4 c frozen spinach, thawed and drained
1/2 c feta cheese, divided

Side item: 1/2 loaf french bread and butter, garlic salt, parmesan cheese

In large saucepan, brown ground beef and onion over medium heat. Add oregano, cinnamonm garlic salt, broth, tomatoes, tomato paste and noodles.  Cover and cook until noodles are nearly tender, about 10 minutes.  Stir in spinach and 1/4 c feta cheese.  Cover and cook until heated through.  Spinkle with remaining feta cheese.

On baking sheet, slice french bread in half lengthwise.  Spread each half with with buttter.  Season wth garlic salt and desired about of parmesan cheese.  Bake at 400 for 10 minutes, or until crispy.

The Dirty Thirty

I know this is a little late, I have gotten lazy in my old age.

On Saturday, May 12th I turned 30. Mark and I hosted a party at our new house to celebrate. We had about 30 or so friends and family over, Mark grilled hamburgers and hotdogs, we had cornhole and ladder golf set up outside and there were kids running around everywhere! For my birthday I wanted to be roasted, so I asked some of my friends to participate. Mike, my brother, was the Roast Master. The Roasters were Meredith, Tommy, and Scott.

All the Roast participants, myself included, were pretty nervous about gettng up in front of everyone with our jokes and tried to put it off so we could build up our liquid courage. Finally the time came, and it was on! It was hilarious and everyone did a great job. Everyone laughed, some cried and  I think, I peed!

Check out video, this was part of Mike's roast:

Thanks to everyone who came and helped me celebrate, 30 was best birthday so far!

If you werent able to guess, I love my birthday, its one day a year I can gather all my friends from every different circle and have them all in one place.

When  woke up the next morning,  I realized I did not take one picture the whole night. Bummer, I really loved my outfit and had so many friends there. Three days later, I got a text from my friend Chris.  Apparently one picture was taken.

Sunday, May 6, 2012


Our backyard should be paradise to our two dogs. It's big and full of grass to run and play. But what to they do? Dig holes until they find dirt an try to sneak out!