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Tuesday, September 23, 2014

Rosemary Lemon Basil Marinade recipe

Rosemary Lemon Marinade


• 2 garlic cloves, minced
• 1/2 cup(s) lemon juice
• 2 teaspoon(s) grated lemon peel
• 2 tablespoon(s) olive oil 
• 1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon(s) dried basil
• 1/8 teaspoon(s) lemon-pepper seasoning


1. In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add your meat. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally.

2.  Grill your choice of meat as you normally would.

Monday, September 22, 2014

Our Elephant Child

Eight years ago Himself and I sponsored a little elephant through the David Sheldrick Wildlife Trust ( ).   

  He had been rescued at the age of about 2 months old from an open pit ruby mine he'd fallen into.  The photo is from his rescue being prepped for the trip to Nairobi.  The two guys on the right are elephant keepers from the Sheldrick Trust.

A year after that, as part of our Kenya trip we were able to 'meet' Zurura at the rescue center.  He was about a year old at the time and just cutting his tusks.

He's so dirty because he just finished a good romp in the mud bath.  

Anyone can visit the Sheldrick Trust and watch the babies playtime.  However, sponsors can come later in the day and have one-on-one time with their elephant as they come in for bedtime.

Since 2006 our baby has become all grown up.  He was moved out to the Tsavo location where the young elephants learn to be wild again... under the mentorship of both other ex-orphans and wild elephants.  It's an incredible process.

Here's a photo of our boy this year.  Yes, we still sponsor him and receive regular updates on his progress.  He is now fully in the wild but still makes visits to see his old human friends at his old home.

Today is "Elephant Appreciation Day".  Might you consider sponsoring an elephant to help continue the fantastic work Dame Sheldrick is doing in Kenya?  It's only $50 a year to be a part of something incredible.

Sunday, September 21, 2014

State Fair: What's a Fair Without a Midway? (Part 6)

Last but not least is the carny at the fair.  

Well, I guess it was "least" for us since the midway didn't open until that night.  HUMPH!

Mirror, mirror... whose the FAIREST of them all?

Waiting for the crowds of evening.

Prizes to be won?  Or money to be lost?

I love the fast spinning rides.  Himself does not.

I'm always about a carousel too.

Oh well, maybe next year...

Saturday, September 20, 2014

Improv Cooking: Amaretto Cherry Twirls (recipe)

Everyone knows that I am always up for a good challenge... and cooking is one of my favorite challenges of all.  So I was quite excited to find 'Improv Cooking' Challenge.  Each month we are given a pair of ingredients and are to make-up a recipe using those two ingredients.

I was finally (BARELY!) able to join in with the challenge of "Milk and Honey".  This is what I created:

Amaretto Cherry Twirls

1 can of Pillsbury "Big and Buttery" crescent rolls
1/2 cup dried cherries, chopped
amaretto to cover cherries for soaking
1/3 cup semi-sweet chocolate chips
approx 1/4 cup honey (less if to your taste)

1 cup powdered sugar
1 teaspoon almond extract
1-2 tablespoon milk

Chop the dried cherries and cover with amaretto for at least 6 hours.

After cherries have soaked, roll out crescent rolls into one long sheet.  Make sure you get all the pieces well sealed.

Evenly cover surface with first the cherries, then with the chocolate chips.

Drizzle with honey all along the sheet.  I did big zig-zag motions.

Slowly and carefully roll the entire sheet from the short end.  If the seams open as you roll, pinch them closed.

Once rolled into a log, cut into 8 slices with a wide blade knife.  Let the slice fall onto the blade to help you transfer them to the baking sheet.

Pull open the slice a bit to make it look nice.

(Tip:  Use an air bake sheet as the honey caramelizes really fast.  I would also use parchment to make clean-up easier!)

Bake at 350* for 12-15 minutes.  (start keeping an eye on them at about 10 minutes)

Bake until golden brown.  Remove from baking sheet to cool.

When cool, mix up glaze and drizzle over the twirls.

Then enjoy and wish you'd made more!

Linked up at:

Friday, September 19, 2014

State Fair: Get Informed! (Part 5)

Another fun thing about going to the fair are all the great demonstrations and educational displays.

At this booth the ladies were tatting (a form of lace making).  Some sweetheart in their group made a huge pile of tiny little owls, butterflies, and clovers to give away to the spectators who stopped by.

I picked up a cute little orange owl that I will do something with for my Little Bird.

There was a group demonstrating spinning...

...and weaving.

Not sure why the train was set up, but Little Hoss would have loved it!

Now this girl was going above and beyond in educating the public!

Why you might ask?  

Look under her...

That cutie is only a few hours old!

While his sibling hasn't yet made his arrival!

This display on the amount of sugar in canned drinks has put me off sodas for a while!  Nineteen teaspoons is a little more than a THIRD OF A CUP!!


There were also a several displays on upcycling and repurposing, with a special event being hosted by a very famous repurposer.  Mike Wolfe of the TV show "Antique Archeology" had a special event for kids to bring in something and they would be shown ways to repurpose it.

OK, so it felt good to be a 'kid' again being that we came in on a 'seniors' freebie day!

Car hood and parts into a BBQ grill.

Himself chilling out on a cool bench.  That would be SO easy to make.

This was a fun idea.

I wish she would have been doing the stamping making they advertised.  I would have done that but I wasn't interested in the tile coasters.

Here's a few other things she would explain how to make.

I was really pleased to see the emphasis on recycling and repurposing.