No Kidding!

You all will not believe this story!  The grown baby squirrel just tried to get back into the birdhouse.  When he stuck his head into the hole, the sparrow who has been working so hard on his “condo”, came dive bombing down off of the tree and hit the squirrel  in the head.  The squirrel fell, of course!  Since I have been sitting at my computer, the squirrel has not returned.  “Who says, you can’t go home?”

Rock Garden Wonders

It speaks for itself.

Late Spring on Riverside

It appears to be a dreary day without rain again, but I still took time to slip outside and photograph a few of our

glorious early blooms!

Scrapbooking in April

Four of us enjoyed a wonderful day at Kim’s house on Saturday.  Kelley brought her mom, Angie and Kim, Pam and I brought ourselves!  We accomplished so much.  I finished 6 pages of the  New England book from the trip my mother and I shared last October.   Six pages doesn’t sound like much, but “all the detail” takes a bit!!!!  We shared a lot of laughs and as usual, my friends were inspirational in talent.

Kelley and her mom, Angie
Kelley and her mom, Angie
Kelley at Work
Kelley at Work
Pam working her magic with paper
Pam working her magic with paper
Kim - a colorful two-page masterpiece
Kim - a colorful two-page masterpiece

TK’s Pinto Beans

BG is under-the-weather today, so I thought I would make him some good old-fashioned pinto beans for when he returns to good health:

TK’s Pinto Beans                                                                                                                                                                                                         

1 4-lb. bag of dried pinto beans

1 jar of Roasted Red Peppers, chopped

1/2 large onion, chopped

1 small can Rotel

1/8 tsp. garlic powder ( or 1 clove of garlic)



1.  Wash and sort to remove any bad beans or rocks.

2.  Add enough water to a heavy kettle to cover 3 times greater than the amount of beans.

3.  Add 2 tsp. salt per pound of beans. ( I shortened this)

4.  Boil beans for 2 minutes.

5.  Cover and remove from heat for 1 hour.

6.  Return to heat and add embellishments.  I added 1/2 large onion chopped, one bottle red roasted red peppers chopped, one small can of rotel, and 1/8 tsp. of garlic powder.  You could add ham hock or bacon or chicken broth, if you prefer.

7.  Bring to a boil.

8.  Reduce heat and simmer covered for 1-1/2 to 2 hours or until tender.

Serve in a bowl, adding shredded cheese , plain yogurt and pepper, with a tortilla—yummy!

After the first meal, you can just use these beans for a base for ANYTHING & EVERYTHING!!!!


Dancing in the Moonlight

No one  can compete with  Billy Grosvenor when it comes to romance (at least with me!)  After sipping wine amidst the lit candles on the porch, we waltzed on Riverside tonight; under a clear midnight blue sky, singing                                   “Old flames Can’t Hold a Candle To You!!