I’m not sure if
everyone’s mother gets tipsy at their granddaughter’s wedding rehearsal dinner…but
I know mine does!In fact, she and I had
the entire patio dining crowd at the restaurant across from our hotel cheering.She started a conga line and I
jumped in with her.Clearly our line
wasn’t all that long with just the two of us, but we did what we could to
entertain the crowd.
On our way to the
wedding, we stopped for lunch at a diner in Perry, Oklahoma.It was in experience which involved all of us
eating too much, my parents saying, “country cooking” far too many times and my
mom informing the restaurant that the white gravy was going to give her
explosive diarrhea.My partner, Tiffany,
just watches all this sort of crazy stuff go down...which, I think, is a sure sign
that you found a keeper.This is her
posing with my parents outside the diner (please note my dad’s perfectly
coordinated outfit with knee high socks pulled all the way up with dress
2 pounds pork baby back
ribs (leave membrane on the ribs to hold them together)
1 cup barbecue sauce
In a small bowl, mix
together paprika, brown sugar, cayenne, salt and pepper.Rub this mixture all over both sides of the
ribs well.Arrange ribs in the slow
cooker by standing them up against the wall of the stoneware pot, thicker side
down and meaty side against the pot.Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.
n a large bowl,
combine the coleslaw and onion.Set
aside.In a separate bowl, combine with
a whisk the Splenda, salt, pepper, celery seed, mayo, whipping cream, vinegar
and lemon juice.Pour over the coleslaw
mix, stir gently. Refrigerate for at least one hour.
Today we are making
the 12-hour drive back home. We’ve
really missed our jacked up and crazy animals.
I’m also really excited to get my creepy doll back home! My friend gave me this doll as a joke (thanks, JeNN). She knows I hate creepy dolls and thought it
would be funny. It totally was
funny. I’m really enjoying taking
bizarre pictures of the doll (her name is Bo Ginger Snap Pop or Sybil for
short). I’m setting a high
standard for myself and attempting to take 100 different pictures of her. Wish me luck.
I also plan to make
this recipe really soon! Perhaps Bo
Ginger Snap Pop or Sybil for short will help!
1 package (16 oz)
Johnsonville Italian All Natural Ground Sausage
1 loaf frozen white
bread dough, thawed
4 ounces cream cheese,
1 garlic clove, minced
1 jar (7 ounces)
roasted red peppers, well drained and sliced
1/3 cup Kalamata
olives, pitted and sliced
2 cups (8 ounces)
Swiss cheese, shredded
1 teaspoon poppy seeds
In a skillet, brown
sausage until no longer pink; drain. On
a lightly floured surface, roll bread dough to a 16 x 12 inch rectangle. Transfer dough to a greased baking sheet.
Combine cream cheese
and garlic, spread lengthwise over center third of dough and top with the
sausage, peppers, olives and cheese.
Fold dough over filling, pinching seam to seal.
Make slits across the
top of the dough every 2 inches. Brush
lightly with water and sprinkle with poppy seeds. Bake at 400 degrees for 20 to 25 minutes or
until golden brown. Let stand 10 minutes
before slicing. Recipe Source
Yesterday was a big
day for our family. My niece married a
wonderful guy. It was a beautiful
service and an awesome reception. It was
classy, fun and very typically my niece.
I was a junior in high school when she was born. I will never forget the first time I held her,
the first time she made me proud, or the first time she made me laugh with her
splendidly sharp wit. We share a love of
murder mysteries (somebody please solve the JonBenét Ramsey
murder!), Russian royalty,
Brussels sprouts and sense of humor. I absolutely
adore her and wish her and her husband a lifetime of joy and happiness. If I used the gauge of how much she has
enriched my life, I have no doubt that their happiness will be abundant.