Wednesday, June 29, 2011
Nearly 15 Months
At nearly 15 months, Tucker is about 115 pounds and very tall...
Tucker vs Boxers
Shortly after tossing a pair of old boxers needing to find a home in the trash on Tucker's bed in the living room, I hear an outburst of laughter. What do I find?
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Can I Go?
Andrew was cleaning out his truck (read: throwing away his daily diet coke and putting his white coat back inside) and Tucker went out to assist. I am told that while delivering a load of goods to the trash can, Andrew returned to find this...
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Someone was ready for to go for a ride...And yes we know, he doesn't fit back there anymore.
Tuesday, June 28, 2011
Yep, They Know Us
Just called the vet's office to ask about a new heartworm shot deal...no Tucker is not sick...just regular maintenance, like an oil change, right?
Anyway - I said, "This is Gray Ouzts and I have a..." but before I could finish the girl said, "Oh, how's Tucker? Did he hurt himself again?"
I could not contain my laughter...it is true...they know us at the vet's office so well that I only have to say my name and they immediately know it is Tucker's mom. One better - they know to ask if he has hurt himself again.
Anyway - I said, "This is Gray Ouzts and I have a..." but before I could finish the girl said, "Oh, how's Tucker? Did he hurt himself again?"
I could not contain my laughter...it is true...they know us at the vet's office so well that I only have to say my name and they immediately know it is Tucker's mom. One better - they know to ask if he has hurt himself again.
Monday, June 27, 2011
Grilled Balsamic Chicken and Peaches
Recipe from: What's Cooking America/Betty Crocker
1 cup commercial-grade balsamic vinegar (I used "cheaper" balsamic rather than the $14/bottle stuff)
1/4 cup molasses
2 tablespoon coarsely-ground black pepper
1/2 cup roughly-chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh peaches, skinned, halved, and pitted
In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.
Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.
Just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches. Grill until they are lightly browned, approximately 2 minutes. turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
Remove from chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.
****I used one chicken breast, cut in half, then pounded to make it an even thickness. I reduced the sauce/rub by half. I reserved 1/3rd of the balsamic glaze for peaches only so no worries of cross contamination. Andrew said, "we need to use every last drop." so he put a final spoonful in the pit when we put them on our plates.
1 cup commercial-grade balsamic vinegar (I used "cheaper" balsamic rather than the $14/bottle stuff)
1/4 cup molasses
2 tablespoon coarsely-ground black pepper
1/2 cup roughly-chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh peaches, skinned, halved, and pitted
In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.
Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.
Just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches. Grill until they are lightly browned, approximately 2 minutes. turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
Remove from chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.
****I used one chicken breast, cut in half, then pounded to make it an even thickness. I reduced the sauce/rub by half. I reserved 1/3rd of the balsamic glaze for peaches only so no worries of cross contamination. Andrew said, "we need to use every last drop." so he put a final spoonful in the pit when we put them on our plates.
Thursday, June 23, 2011
"Breaking, Shocking" News
Okay folks this is being reported as breaking and shocking news..."Potato Chips Will Make You Fat." Seriously...this is breaking and shocking news...
http://www.ajc.com/health/potato-chips-are-piling-984759.html
http://www.ajc.com/health/potato-chips-are-piling-984759.html
Wednesday, June 22, 2011
A Few Matters
1) We, like most in the South, have had a very hot, dry spring. But guess what?? It's raining! And it rained a lot yesterday! We might actually not have to water the yard for a week!
2) I promised pictures of food - but we eat it before I can get pictures usually, but I did manage this one of our grilled basil and balsamic chicken and peaches...they were super yummy.
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3) Our dog...he is funny...he pouts when Andrew is at work and he is stuck at home with me...
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4) If you see these in a store/restaurant don't pass them up - I swear they are like drinking cotton candy
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but ignore the calories...
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The End...
2) I promised pictures of food - but we eat it before I can get pictures usually, but I did manage this one of our grilled basil and balsamic chicken and peaches...they were super yummy.
3) Our dog...he is funny...he pouts when Andrew is at work and he is stuck at home with me...
but ignore the calories...
Saturday, June 18, 2011
Boys, Part 2
A sampling of the things said at our house tonight...
"Really, that is my ear. I don't need it pierced."
"Bring it, big dog. Come on."
"What? I am whipping your a$$."
"You just headbutted me...I can headbutt you too."
"See that doesn't feel too good does it."
"I've got a hard head too. I can win this game."
"Is that all you got? You don't have anything more than that?"
"That's my ear dumas."
"Stop nibbling on my shirt. Ah...that's my shirt."
"Booo...you got jaw-jacked."
And Tucker says,
"rummmm, grrrrr, huhuuh"
Then it ends with both sitting on Tucker's bed loving on each other.
Wednesday, June 15, 2011
Southern Sayings
Okay I have been inspired...here are a few of my favorite (and frequently used) sayings...feel free to add some to the list...
1) It's so cold in here, we could hang meat.
2) Give me a little sugar.
3) It's hot as hades.
4) It's cold as a witches titty in a brass bra.
5) I will wring your neck.
6) Get off your high horse.
7) Hug your neck.
8) Where's your partner in crime
9) Frog strangler
10) I want a coke - Diet Dr. Pepper
11) 'till the cows come home
12) mash the button
13) make like a...
14) stuck like a fly on poop
15) take out an' eat now
and I can't leave out these pronunciations courtesy of Grandmomma and Granddaddy:
15) door - doe
16) seven - sevum
17) dinner - dunner
18) fresh - fursh
19) ruined - rurnt
20) sauce - saus
21) four - foe
1) It's so cold in here, we could hang meat.
2) Give me a little sugar.
3) It's hot as hades.
4) It's cold as a witches titty in a brass bra.
5) I will wring your neck.
6) Get off your high horse.
7) Hug your neck.
8) Where's your partner in crime
9) Frog strangler
10) I want a coke - Diet Dr. Pepper
11) 'till the cows come home
12) mash the button
13) make like a...
14) stuck like a fly on poop
15) take out an' eat now
and I can't leave out these pronunciations courtesy of Grandmomma and Granddaddy:
15) door - doe
16) seven - sevum
17) dinner - dunner
18) fresh - fursh
19) ruined - rurnt
20) sauce - saus
21) four - foe
The Bounty
Andrew took a quick trip to Georgia to play in golf tournament with Gary and I took advantage of his trip to order a bounty of Georgia goodies. Here is what he came home with:
1) 12ish Peach County, GA peaches (folks, these are the real deal - there is nothing better)
2) 18 Sweetwater Blue Beers
3) 12 Jones Cream Soda (made with real cane sugar...also known as liquid cotton candy)
4) at least 12 vidalia onions (the real ones...you know Georgia has a trademark on Vidalia onions...its like bourbon, they have to come from one of the 14 counties in Georgia to be called Vidalia).
and the following from his parents' garden:
1) 6ish roma tomatoes
2) 3 slicing tomatoes
3) 3 jalapenos
4) 4 squash
5) 2 beautiful green bell peppers
6) rosemary
7) basil
8) parsley
9) cilantro
Last night for dinner we had grilled coconut honey lime shrimp with fresh cilantro and used a peach to top my ice cream. Tonight we are having grilled balsamic, basil chicken and peaches. Tomorrow we are going to have steaks with a rosemary rub and vidalia onion topping and squash. I will also be whipping up peach freezer jam, peach cobbler, peach ice cream, fresh salsa, and fresh bruschetta.
Company is always welcome - just bring your own meat and drinks, I don't share my Jones' or Sweetwater.
1) 12ish Peach County, GA peaches (folks, these are the real deal - there is nothing better)
2) 18 Sweetwater Blue Beers
3) 12 Jones Cream Soda (made with real cane sugar...also known as liquid cotton candy)
4) at least 12 vidalia onions (the real ones...you know Georgia has a trademark on Vidalia onions...its like bourbon, they have to come from one of the 14 counties in Georgia to be called Vidalia).
and the following from his parents' garden:
1) 6ish roma tomatoes
2) 3 slicing tomatoes
3) 3 jalapenos
4) 4 squash
5) 2 beautiful green bell peppers
6) rosemary
7) basil
8) parsley
9) cilantro
Last night for dinner we had grilled coconut honey lime shrimp with fresh cilantro and used a peach to top my ice cream. Tonight we are having grilled balsamic, basil chicken and peaches. Tomorrow we are going to have steaks with a rosemary rub and vidalia onion topping and squash. I will also be whipping up peach freezer jam, peach cobbler, peach ice cream, fresh salsa, and fresh bruschetta.
Company is always welcome - just bring your own meat and drinks, I don't share my Jones' or Sweetwater.
Sunday, June 12, 2011
Fresh Veggie Pasta
Got a wild hair to pick up some asparagus, broccoli, and yellow squash from the farmer's market yesterday to toss with pasta. I should note that this is more of a "chick" meal because well of course it didn't contain any protein...but it was wonderful.
If you want a quick, easy meal or side dish...here you go:
Veggies of choice, chopped (bite size pieces)
1 tablespoon margarine, divided
teaspoon of garlic powder (or minced garlic if you have it some)
salt and pepper to taste
juice of one lemon
dash of nutmeg (optional)
Put on a pot of pasta adding a squeeze of lemon in with the water, then melt1/2 tablespoon of margarine and toss in veggies with garlic, salt and pepper. Stir the veggies then add lemon juice and nutmeg. Cook over low heat for about 3 minutes, then turn off the eye but leave the pan over the hot eye. Veggies should be just getting soft and browned but still have a crunch. Drain the pasta and add remaining butter, then pour in with veggies. If desired sprinkle with parmesan cheese. Serve hot.
I basically just tossed the veggies to add some flavor and "take the chill off." Mine were still crunchy and had lots of raw veggie flavor. It would be the saute version of par-boiling. I used ten spears of asparagus, a single head of broccoli, and one yellow squash - and ended up with about two servings.
If you want a quick, easy meal or side dish...here you go:
Veggies of choice, chopped (bite size pieces)
1 tablespoon margarine, divided
teaspoon of garlic powder (or minced garlic if you have it some)
salt and pepper to taste
juice of one lemon
dash of nutmeg (optional)
Put on a pot of pasta adding a squeeze of lemon in with the water, then melt1/2 tablespoon of margarine and toss in veggies with garlic, salt and pepper. Stir the veggies then add lemon juice and nutmeg. Cook over low heat for about 3 minutes, then turn off the eye but leave the pan over the hot eye. Veggies should be just getting soft and browned but still have a crunch. Drain the pasta and add remaining butter, then pour in with veggies. If desired sprinkle with parmesan cheese. Serve hot.
I basically just tossed the veggies to add some flavor and "take the chill off." Mine were still crunchy and had lots of raw veggie flavor. It would be the saute version of par-boiling. I used ten spears of asparagus, a single head of broccoli, and one yellow squash - and ended up with about two servings.
Saturday, June 11, 2011
Tee Time - 6:58am
One way to beat the heat - request the earliest tee time at the moment that the tee times open for the next week...and get the joy and honor of teeing off at 6:58am the come home and enjoy a lazy afternoon with a lazy dog wanting nothing more than to sleep on his bed under the fan and in the air conditioning...
Wednesday, June 8, 2011
It Is Finally Done..
For those of you that have heard that my City of Jackson, Highway 80 project was never ending and tried its best to do away with me - has waved the white flag...it is done! I called the City today to come pick up all 25 copies of the "door stop" and can't wait for them to arrive...in fact, I might just carry them out to their car for them...and if they don't come tomorrow, I will drive it to City Hall.
Now, I am going to the house to find an adult beverage to enjoy!
Now, I am going to the house to find an adult beverage to enjoy!
Sunday, June 5, 2011
Thanks, City of Flowood
We thoroughly enjoyed the free Tracey Lawrence concert last night even through it was 100 degrees...and yes I had a Bop's M&M Concrete (same as a blizzard) and Andrew had a funnel cake!
Vet...Again...
So it seems Tucker can't stand to go a month without visiting the vet. Andrew was at home with him on Thursday afternoon when he decided to jump into the bushes and came out with a deep cut on the top, inside of a back foot. Of course I get the "uh-honey Tucker cut his foot and I think it needs stitches" call. Luckily I was already headed to the house so I got there, picked Drew-fus and dufus, and off to the vet we went. We came home with a purple polka dot bandage and a staple...with instructions for staple removal at home in 7 days and frequent (nightly) 10 minutes flushes with running water...oh and another round of antibiotics...
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