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!!!!