The World Bread Day post is up!
The World Bread Day post is up!
So if humans only have 10 – 15 years before the ice caps melt what should we do?
It would seem it is a little late to do anything but move to higher ground.
I might just stay put and in a few years have ocean front property?
The baby steps I have been taking are certainly not enough.
I recently put up a clothes line to stop so much dryer usage but have yet failed to remember to use the thing.
I drive a little less and stay home a little more.
I don’t travel extensively and no longer book air flights ( that is no big deal for me though as I hate to fly).
What does SOGWPOHB stand for? Silly Old Grandma With Pictures On Her Blog.
Kingston & Xavier
Scott at Sugar and Lard tagged me for this Meme-
INSTRUCTIONS: Remove the blog in the top spot from the following list
and bump everyone up one place. Then add your blog to the bottom slot,
1. Blair’s Boys
2. Harmonia’s Cuppa Tea
3. Vaguetarian Tea Room
4. Sugar and Lard
5. Coffee & Cornbread
Wasn’t that fun? Do I really expect meme responces? Take a guess.
I am so sick of reading opinions about foie gra bans, let’s just ban eating and be done with it!
(Note added later– Some take this as meaning I think we should ban foie gras- I meant lets ban all eating all together. My sarcastic nature once again bites me in the butt. Why do I try to blog?)
What were you doing 10 years ago?
Running a B&B from my home.
What were you doing 1 year ago?
Caring for my sick, elderly, home bound Aunt.
Five snacks you enjoy:
Penrose Hot Sausages
Cheez-It Crackers (Get Your Own Box!)
Any kind of cheese
Five songs that you know all the lyrics to:
Any five Beatle tunes
Five things you would do if you were a millionaire:
Have hubby retire, hook up our camper and take off
Help the Hospice Home my Aunt is now living in
Donate to No-Kill policy Animal Shelters (theres a big difference in raising an animal as a pet, than as food)
College Fund for my twin grandsons
Give toward World Hunger
Five bad habits:
Still getting up at 5 AM after retiring
Allowing our dogs to shed all over the house and furniture
Forgetting to floss
Snacking after 8 PM
Going too long without a leg shave in the winter months
Five things you like doing:
Watersking & Kneeboarding
Five things you would never wear again:
blue colored contacts
blue colored nail polish (to match the contacts)
huge shoulder pads in clothing
Platform shoes (I might fall off and break a hip)
Five favorite toys:
Our convertable PT Cruiser
My old collection of Food and Wine, and Gourmet Magazines..
oooopps that is six! Too hard to decide as there are many more.
Here is a picture of a little guy I found munching around our house this morning.
I named him Soup because the first thing I thought was Turtle Soup.
I have never tasted Turtle Soup and I’m not sure I want to. I am open to new things however.
Soup will not be turned into soup as I only put him in a dish with fresh water and garden lettuce until I can show him to my husband. Soup doesn’t seem to want to eat the lettuce and, for the time being, will only hide under it.
My gosh! Soup is only an inch long!
After hubby sees him he will be turned back into the wild near one of our ponds.
We do have some ugly huge turtles worthy of soup in those ponds.
I snagged a turtle soup recipe from the internet and am storing it here for future reference, just in case I ever catch one of those huge turtle pond monsters.
The ugly huge turtles are one of the reasons I quit swimming in our ponds. As they sometimes say…Pay backs are hell.
Snag Link- Turtle Soup
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Announcement done with free software from Scrapbook Flair.
how be it not very well on my part..lol
We at Coffee & Cornbread have the honor of hosting Weekend Herb Blogging next week, January 8-14.
It is a bit risky on my older PC and slow connection to get the job done, but I’m up to the challenge if you are.
So send your WHB URL’s for January 8-14 to –
pondsbb AT yahoo DOT com
We look forward to hearing from you.
I have stumbled on a gold mine in Path To Freedom blog/journal.
They are journaling their path toward self sufficiency! What a find, check it out!
I always lean toward being self sufficient. That is why I love to can and freeze and garden.
That feeling of…hey we did it ourselves!
We didn’t pick it up at the supermarket or even the farmers market. We grew it, cooked it, canned it.
We know every ingredient within it. What a great feeling.
Now we haven’t gotten as sufficient as this great journal, but my mouth waters just to read it.
And to think they only have 1/5 of an acre! How in the world!
We own 42 acres.