Spring Springs Whether You Like It or Not.
It's official - the Cold Place has an expected high of 55 today and I think this alledged winter is over. It's supposed to be 65 on Friday and rain this weekend. I briefly considered thinking about yard work. Briefly.
So here is Odessa, in a fashion:
Click here to see Grumperina's gallery of Odessas. Now don't you want to make one? I mean, some people can actually take pictures. Ha.
I'm making this hat for Paul's mom. I know it's spring and all, but I can't control the knitting. The knitting controls me. Also, her husband is in line for a liver transplant soon and this is my token of here-i-made-you-this.
I am in love. And my love is for the pizza shop on the edge of our neighborhood. Now I haven't told Paul, although he was there for my first tryst with the pizza shop last night, but let me tell you... boneless buffalo wings are even more blissful on day 2. Le sigh. We ordered a 12 cut (that's how they do sizing here - cuts) with meatballs and spinach (meatballs are cubed, not rolling around in there) and 20 boneless wings. Oh. My. Goodness. Oh my goodness. My. Goodness.
Last week I did a little test kitchen chemical experimentation on Darby's turkey tetrazzini recipe. I can't tell you what it is or I'd have to kill you, but it turned out great for a take-and-bake-later for the grandparents. Canned soup, shredded chicken, sour cream, secrets, and whole-grain spaghetti. Now I have this absurd urge to make a tuna noodle casserole. And Rhett - yesterday, by sheer coincidence, I did vacuum while wearing my pearls. Isn't that supposed to mean something?
Also last week I fulfilled my southern destiny and made pulled pork barbeque for our turn to cook dinner. Rhett and Rhett's mother pretty much told me exactly what to do, and it worked! It worked out well!! And it was easy!! I just got a pork tenderloin (which had 2 in there, but whatever) and trimmed off some of the icky looking fats, added a spice rub (secret! killings!) and put it in the crock pot with about a cup of water for 4 hours on high. Shred with 2 forks pulling in opposite directions, and adding liberal amounts of barbeque sauce. Preferably some good mustard based sauce, but up here it is all red all the time. :( Serve on hamburger buns. We also had onion rings. :) Every time I talk or write about this barbeque though, it makes me want to make it again!! Ack!! I have to find a cheaper cut of meat to use...
It smells like spring outside. I've been watching retired joggers and mommies with strollers go by all day. The cats want in to sleep and out to play simultaneously. I'm going to go join them!
(I wonder if I can post secrets? This is in white for all you Bloglines addicts such as myself. Just an experiment.)