Meet Jack

This is Jack (short for Jackson). He's the newest member of our little furry family. A few months ago my best friend Sandra's dog had puppies and although I told myself I WOULD NOT take one when I met this little guy I couldn't resist, and at the time I really needed something to cheer me up.
He's about 10 weeks old in this picture and about 15 weeks old now. He's growing like a weed!
We still have his brother, JD. JD was supposed to be a present for Melia and we're bummed out about it but her landlords aren't too happy about her having a puppy so I'm currently looking for a home for JD. I THINK I have one lined up but until I get the money in my hands I'm not holding my breath and unfortunately if the man doesn't get back to me soon I'm going to have to bring him to the No-Kill shelter. He will make a great pet for someone I'm sure but he's just too much for me to handle, especially already having 2 cats and 2 other dogs.
It took a little bit for Quagmire to warm up to them but he's hanging in there. He's not quite sure how to play with them because he's been an only dog for so long so he kinda just stands there and barks at them while they're rolling around on the floor. Right now having both puppies they entertain themselves so I'm hoping when JD is gone Jack can find his place in the family and that him and Quagmire become good friends.
So yes, he's my newest fur-baby and I just love him to death. (Gary is even falling for him, although he won't admit it! LOL).

Yeah Lisa, I said RUMP ROAST!

The rump roast recipe I used yesterday turned out DELICIOUS so as promised here is what I did.

First off, it's very important to use a rump roast or the texture is just not going to be the same. They're a little more pricey than a pot roast so yeah. I used a 2.75 lb one for just Gary and I and there was enough left over for leftovers for a person or 2.

In a small bowl mix the following:
1/2 Tablespoon of black pepper
1 Tablespoon of paprika
2 teaspoons of chili powder
1/2 teaspoon of garlic salt
1/2 teaspoon of onion powder
1/4 teaspoon of mustard powder

Rub it all over the rump roast and throw it in your crock pot with 1/2 a cup of water.
Cook on low for 8 to 10 hours. (I did 8 hours with the size that I had and it was perfect)

When it's done you have a delicious rump roast. Strain out the juices and you have a great Au Jus. :)

Enjoy!!!

(sorry, no pics this time)

It's summer time: Pedicures and Cooking!

So, once again it got pretty dusty in here but it's been a pretty ... traumatic year to say the least.
By now most of you know that Gary asked for a divorce last August and after putting me through absolute hell for the better part of 8 months he decided that he really wants to work things out and I've decided that I'm willing to do this (again) but this will be the last time. Obviously there are a lot of stories and details that I'm leaving out but I'd rather just move on. :)

I have a new pain doctor. I started seeing him about 2 months ago for my fibro and I'm in love with him. He told me that the hip pain and the lower back pain that I have is NOT related to my fibro but .. well he explained with a bunch of medical jargon and talked so fast I barely remember what it was but it boils down to the fact that a few injections in my hips (every 3 to 6 months) and in my back (ever 12 to 18 months) will wipe the pain out. So far I've had the hip ones done and he's right. It's amazing. I"m having the back ones done in about an hour and I'm looking forward to being able to sit or stand for long periods of time without the dull ache I always have in my back.

I had a chest Xray in December to clear me for the surgery I had then (tubes tied and a cyst removed). During the xray my doctor found some lung "nodules". She went ahead and cleared me for the surgery but wanted a follow up Chest CT 3 months later. It appears they are growing. She isn't 100% sure that they are growing or if this CT was at a slightly different angle. I panicked from the initial phone call til I actually saw her a few days ago. She isn't too worried and said she'll deal with a follow up CT in 3 months (July) and we'll go from there.

As far as all my health goes I think that's it for now.

So, I've pretty much been busy hanging out with my best friends/sisters Melia and Sandra. Taking care of the house and Gary and the zoo we have acquired here (2 new puppies, however one of them is leaving soon). Playing WoW in my downtime and a little bit of reading. Also a LOT of cooking.
I'm trying a new rump roast recipe tonight and if it doesn't turn out like absolute dog poo then I'll post it tomorrow!

Love you guys and thanks for being patient and understanding with me. :)

I'm here.

I'm just going thru some stuff in my life that I'd rather not plaster all over the internet. Those who need to know do know and that's the way it's going to be for now. :)

Reposting this from Facebook

This is one of my mom's recipes that I've always loved and I never make because the only thing in here Gary would eat is the potatoes and salt probably but whatever. I made this Thursday evening and it will be gone by Monday morning. I've had it for breakfast, lunch and dinner.. lol.

Summer Italian Salad

You're going to need:
- 5 cups cooked potatoes (big cubes)
- 1.5 cups celery chopped
- 1 cup diced Provalone
- 3/4 cups Summer Sausage
- 1/4 cup pepperchinis (save the juice)
- 1/2 cup chopped onion
- 1.5 cups sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon oregeno (I use Italian Seasonings instead)
- bunch of cherry tomatoes (I usually cut these in half for salads but I left them whole this time... luhhhazy)


Directions:
1.Toss together the potatoes, cheese, celery, sausage, onion and pepperchinis.

2. Blend together sour cream, pepperchini juice, oregeno and salt

3. Mix the dressing into the potato mixture.

4. Fold in half of the tomatoes and chill for several hours.

5. Top with the remaining tomatoes.

- I use the whole stick of summer sausage because I just do.. no reason.
- I'm not really sure HOW much pepperchini juice to use measurement wise. I just pour it in until the dressing is thin enough to coat everything in the salad.
- I used 2 cups of sour cream instead of 1.5. I HATE dry salads.
- I used double the banana pepper rings too.

Lisa's Blueberry Crisp

Ok, the first time I saw this recipe I was convinced that my pregnant sister had lost her ever loving mind and would just eat blueberries even if they were covered in kerosene or something. WRONG!
I made this twice before today. I just had to make sure it was perfect before posting it of course. Then since I ate the other two I had to make it again for pictures... see? I'm good at these excuses things.



Lisa's Blueberry Crisp.

4 cups of fresh blueberries
1 cup of all purpose flour
3/4's cups of sugar
1/2 teaspoon of cinnamon
1/2 cup of mayonnaise

1. Preheat the oven to 350 (175 Celcius)
2. Put the blueberries into an 8 inch square baking dish.
3. Stir together the flour, sugar, cinnamon. Stir in the mayonnaise until the mixture resembles course crumbs. Sprinkle this over top of the blueberries.
4. Bake for 35 to 40 minutes in the oven until the top is lightly browned.



EAT IT!!!



Substitutions:
1. you can use frozen berries. Lightly dust them in flour to help with the moisture problem.
2. I like EXTRA crumble and there is only 2 of us so I use half the berries but the entire crumble mixture.
3. The recipe calls for mayonnaise NOT MIRACLE WHIP DO NOT USE THAT DISGUSTING STUFF!!!!!!!!

Caesar Chicken Pasta Salad

So I got up early this morning and pulled out my crockpot. I threw in 3 chicken breasts and a cup of water with a chicken Oxo cube. Have I ever mentioned just how much I LOVE OXO? They're probably the best bouillon cubes in the world and if any of you would like to try some just holler and I'll send you a few boxes.
So anyway, 4.5 hours later I pull the lid off the crockpot and dive in with 2 forks and shred all this delicious juicy chicken to bits and pieces. I now have a tupperware full of shredded chicken. Why? Because I'm making 2 pasta salads this week that need chicken.

Here's the first one.



Caesar Chicken Pasta Salad

* 1/2 cup Caesar Dressing
* 3 cups pre-cooked chicken breast, skinned and shredded
* 3 cups hot cooked penne pasta
* 1 1/2 cups cherry tomatoes, halved
* 1/2 cup fresh basil, thinly sliced
* 1/2 cup green onions, chopped
* 1/4 cup carrots, shredded
* 1/4 cup fresh parsley
* 1 (4 ounce) package feta cheese, crumbled
* 1 garlic clove, minced

Put it all in a big freaking bowl ... mix and chill.. and EAT IT ...

Substitutions:
1. I didn't feel like making a Caesar dressing so I used Marzetti Supreme Caesar Dressing. I also used well over half a cup. I don't like dry pasta salad.
2. I didn't shred my carrots, I used my Pampered Chef chopper and chopped the hell outta them.
3. I couldn't find fresh basil anywhere so I used a bunch of dried basil. Probably a good 3 tablespoons.
4. I doubled the garlic. I really love garlic.