New Layout

I got tired of my old layout so I chose an another. I think I like this one better actually. Weather has been good although we did get snow last week which was not nice, luckily it only stayed for a day and did not come back. Garden seems to be doing ok, never did get any carrots showing, perhaps I started them too late. Other things are doing well though. In school things are rolling along and I am doing well in my current Flash class, its alright its not the only one I will do. There is another more advanced class I will take at some point. In sad news my Grandmas second husband passed away. Bill Tate had been ill for awhile. They had 10 good years together. He lived a remarkable life, a fighter pilot, a POW, a construction equipment inventor, many things. He will be missed, I am glad I can say that I got to know him a little, being down in St George I didnt get to go there alot but I did go a couple times and I am glad for that.

May...

Been working in the yard lately, got some tomatoes, carrots, lettuce, peas and beets in. I have beans which are doing amazing inside to transfer. I plan to start alot of things indoors first then plant them outside. I am hoping all will do well. I have been giving them a plant food treatment every 2 weeks. We now have two fruit trees, an apricot and a cherry. The hyathinths are coming to the end of their season. I have enjoyed them. School going as usual- just got 2 A's in my last 2 classes :) This module Simon and I have the same teacher! Not often that happens. Simon is doing well also in school. He is still at the call center but he is hoping to get out of it and into a different job soon.

April comes in like...

Well we are into April now, we have planted a few things, a tree ( more to come) some tulips and daffodils , a bleeding heart which will grow up tall if allowed to grow well. We have also planted a rose and few pansies in addition to my garden. I am waiting a little to put in my tomatoes I have grown inside since March. The snow keeps wanting to come back though and I am quite ready for it to go away. I am tired of it being cold, I am ready to wear lighter clothes and enjoy the sunshine. School is going well, classes are going well. I am pleased how I am doing.

New Uses for Everyday items

Using rocks as bookends
A Hanger for keeping your ribbons and trimmings neat
A Tissue Box as a plastic bag dispenser
A dryer sheet as a pan cleaner
A sponge as a pet hair lifter
A toothbrush as a corn on the cob prepper
A clean, empty ketchup bottle as a pan cake dispenser
Using a Lifesaver as a birthday candle holder
Rubber bands for egg- dying
Old Crocs for hanging plant holders

Pasta with Bacon and Cauliflower

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

• 12 ounces spaghetti (3/4 box)
• 6 slices bacon
• 1/3 cup fresh sage leaves
• 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
• kosher salt and black pepper
• 3/4 cup grated pecorino (3 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
3. Add the sage to the bacon drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes; transfer to the paper towel–lined plate.
4. Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the bacon drippings in the skillet and cook, covered, for 2 minutes. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
5. Add the reserved pasta water and ½ cup of the pecorino to the pasta and toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with the remaining ¼ cup of pecorino.

By Kate Merker, Real Simple Magazine- March 2010

New Month/ Reflections on the past

January has finally passed. Classes go on as usual. I have never gone through so much information so fast. Back at BYUH I had a few months time to get though classes. Now I only have a month with 1-2 classes. I am actually going to graduate- 2012. I never got to finish BYUH, looking back I wish I had. I would of gotten closer anyhow if I didnt leave when I did. I was there through the lucky circumstance that my father worked for the government and that is were he had gotten his next chosen assignment. Its been a good while since I have been there- and I have to say I loved with a captial L those 5 yrs. It wasnt just the sunny days, the beaches, the activities at school.
It was the people many who I still know, and are still my friends that I met. After I left I went to UVU for a month- what a cold contrast! It was cold a) because it was winter anyways b) the people had the people they hung out with already- kinda like English school which I have also experienced. My only "friend" was a guy who never shut up it seemed and that was just in Archeology class. Now at my current school I dont have alot of friends because I am online but my life is now different anyways. I will celebrate with Simon 7 yrs of marriage this year. It has been a packed 7 yrs, from being in England- London for 2 yrs, getting deathly ill due to ignorant doctors, coming back to the USA Simon getting through immigration, moving, getting deathly ill again ignorant doctors ( no way would I do what they did to me) moving again, coming to live with my grandfather- he passing away- going back to school... yeah pretty packed. In 2010 I still have health problems but not like before, no hospitals this time and I plan to keep it that way.

Simon has decided to go to campus and then on to work each day- he was online like I am now.
I prefer as long as I can to be online giving me time to do everything else- run the house basically. He worries about having free time. I know it will be less but he will get it.
If he stays the course he will be able to leave the call center which is so-so and into a good job.

Birthdays celebrated last month:
Blake my nephew turned 9
My dad- turned 62.
This month my sister in law and my aunt will have birthdays.

Oven Fried Chicken

Ingredients

nocoupons

• Cooking spray
• 1 1/3 cups crispy rice cereal
• 2 1/4 cups bagel chips or Melba toasts
• 5 teaspoons extra-virgin olive oil
• 3/4 teaspoon hot paprika
• Kosher salt and freshly ground pepper
• 1 1/2 cups plain Greek yogurt (2%)
• 1 teaspoon dijon mustard
• 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
• 2 bunches scallions
• Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.

Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.

Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.

Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.

Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.