Saturday, October 11, 2008

An Award!


Sarah Mae over at A Warm Cup of Coffee gave me this award on Friday. I have to tell you that she truly reminds me of that warm and comforting feeling you get from a warm cup of coffee. We don't always have the same point of view but I know when I visit her blog, I'll come away with provoking thoughts and happy that I visited. :)
The fun part about this award is, it comes with a questionnaire. Here goes:
1. Do you have the same friends since childhood? I do! I have a group of girlfriends from high school. We are very close but I have also added many friends over the years that I consider family (yeah, I'm talking about you French Fatum).

2. What do you value most about your friends? That we are all different people, have different opinions but love each other to the ends of the earth.

3. Are your friends your sounding boards? My husband is my first sounding board really. Then it's a tie between friends and my mom.

4. What is your favorite activity to share with your friends? Dinner out!


Now I get to pass this award along to four of my bloggy friends. Are you ready? Here's to you!
Mama Dawg at Two Dogs Running
Sue at As Cape Cod Turns
Kristen at La Dolce Vita

13 comments:

BS5 Blogger said...

Cool answers! I took a read of your friend's Blog a few hours ago and it's good stuff.

Candid Carrie said...

I think it is so amazing that you had the power to actually limit it to four. Because I am confident that I am in the top five.






Right?

Reverie said...

Here are my original recipes. Have you ever had any paranormal experiences?
==============================

Hearty Soup

Ingredients

V-8 Juice-lge container
Frozen Stew Vegetables 1 or 2 pkg
Stew Beef 2-3 lbs.
Frozen Italian Green Beans I pkg
Spring Water 2@ 8 oz bottles
Bay Laurel leaves 3

Place frozen vegetables in soup pan and pour in
V-8 juiice with medium
heat onburner. If you wish to add water,
only use Spring water. Trim any marble
from beef andsaute gently in olive oil in fry pan,
stirring to keep from overdoing and only
brown the outside of the meat.
Use just enough oil to keep from
burning and then stir into soup.Add in
Bay leaves, but be sure to remove them before serving.
Warning! Bay leaves are not digestible.!
While soup is simmering stir in 1 tblspb each of basil,
oregano, but use salt and pepper to your taste.
Allow soup mix to simmer for at least 2 hrs., stirring
often to avoid burning.
Depending on size should
serve 4-6 persons. If you aren’t planning to
eat the next day place portions
in freezer bags and freeze until ready.
============================
Pork Chops

Ingredients

Pork Chops, thick sliced, center cut- 4 or 5
Yellow onion- 1- lge
Yellow apple- 1- lge
Celery stalk - 1
Garlic - 1 -wedge
Olive oil
Orange Blossom honey
Apple Cider vinegar
Thyme
Oregano

Trim fat from chops and place in fry pan. Brown chops on outside in olive oil and chopped garlic, along with fat. Do not leave them in the pan, but remove and place in oven pan as soon as browned.

Finely chop onion, apple and celery and spread over chops. Pour 1 cup vinegar into pan,along with thyme and oregano (approx 1 tblsp)
and refridgerate overnight. Never marinate pork except in fridge.

Preheat ovento 275deg. F. Chops will bake slowly while you baste them as you add about tblsp of honey to cover each one. Continue to bake slowly until chops are tender, usually 2-3 hrs
and remember to baste them.
============================
Potato Salad

Use Idaho or equivalent potatoes- 4 lge
Yellow onion 1-lge
Celery (fresh) 1 stalk
Hard boiled eggs 2
Bay Laurel leaves -3
Basil
Paprika
Salt
Black Pepper
Lemon- 1 sm sliced
Mayonnaise
Mild mustard (optional)

I a lrge saucepan fill 3/4 way with water and add bay leaves and lemon slices.
Then boil peeled potatoes until they are still slightly firm, but not hard.
Warning: Bay leaves are not digestible! Make sure the leaves are removed and discarded, as well as the lemon slices.

Chop up boiled eggs and place in mixing bowl

Finely chop onion and celery and add to mixing bowl. Mix in salt, pepper, paprika
and basil to taste.

Cut boiled potatoes into bite sized portions and add to bowl after allowing them to cool for about 10-15 min.

Spoon out enough mayo to cover salad and if you wish stir in I tblsp mustard for extra flavor and creamy color.Then mix it into salad and place bowl into fridge to chill until ready to serve.

Hullaballoo said...

loving your answers, Scargosun.

xx

Tami said...

Congrats on that cute award - you deserve it :)

I love those questions and your answers are great!

Muffy Willowbrook said...

Congrats on the award!

- C - said...

Yea for you!!!

Jen said...

congrats to you!

Margo said...

Congrats!

Sarah Mae said...

Thanks for participating in the questionaire, it's fun to learn more about people, and meet new people via the links you provided! :)

Me said...

I wish my mom could be my sounding board still. She has dementia now and isn't really reachable anymore (she's only 70). Cherish your time because it goes by fast.

Rhea said...

Congrats on your award! That's a sweet one.

Sue said...

An award for you and then for me?!?! Psych! I would send it back to you as well if I could! Thanks! xoxoxoxo