Friday 5

from www.friday5.org


1. What’s so ugly it’s kind of cute? Crocs shoes

2. What’s the ugliest article of clothing in your wardrobe? Crocs shoes

3. What’s the ugliest car on the streets today? The Cube (Nissian?)

4. Under what circumstances are you most likely to whip out your ugliest behavior? When I don't get my way. I can't help it. I am the baby in the family and was spoiled rotten.

5. Which of the United States of America has the ugliest shape? Deleware. For sure.

Check out this blog...

She is giving away these crates:







Link-Peanut Petunia
Her blog is filled with great stuff. I love all her decorating ideas!


The Lettered Cottage mentioned the blog on her site and I am now going to do my classic "read all the back entries". I love new blogs to read!

Kitchen Essentials (part 1)

Some cooks and bakers have special ingredients, tools and methods that they prefer. Whether it be a certain brand of spice, using only organic, special knives, using it because their mother did/does, etc. I have certain items in my arsenal that I must use in order for me to function (not really, but you get it). This is one of them:

This one falls under the "using it because my mother does" qualification. And it also just tastes better than any other pumpkin I have tried. This product seems to be regional to the mid west area. We couldn't get it in Washington, Texas or Mississippi. Every summer, when we vacationed in North Dakota at the grandparents houses we would buy and bring back 6-10 cans or so. These cans would be used for pumpkin bars and pumpkin pies. Since I no longer live with or near my parents, and I also don't get back to North Dakota every summer, I order it online, by the case. Since I have so much of it, I make pumpkin bread. It is insanely delicious and moist. It tastes like the pumpkin loaf from Starbucks (before they added the nuts or seeds at the top of it-yuck). I will share the recipe soon since it's getting closer to fall and I make about 6 batches of it.

Family Farm

I just want to share this stunning picture my father took at our old family farm in North Dakota. My great-grandparents lived in this modest home while working the land around them. My great-grandfather was once the owner of Divide County's largest barn. He sold it at one point, and the new owners took it to their farm, just outside Crosby, ND. We drive by it every time we go back. It is an impressive barn, holding up all this time. The new owner cut off 8 or 12 feet off the bottom when he bought it, and even so it's still quite large.

My family no longer owns the land, but everyone in North Dakota is so friendly, they wouldn't mind us coming on the land for nostalgia. I love it up there. It's truly one of my very favorite places to go.

Go here, now

The Pioneer Woman (source of all inspiration for me) launched a new website called Tasty Kitchen. After she announced it, I became a member and salivated daily. I had ISSUES with my Windows Live log in for awhile on there so I could not submit recipes, but now I finally have. I made this over the weekend for a company party. Rave reviews all around, but not a camera to be found. When I make it again, I will add a picture. Please visit, make it and review and comment.

I love that this recipe comes from some folks in North Dakota, where my people settled once in America. I also love how versatile it is.

Also, a word to the wise: do not get on a 1 person jet ski with another person. You will tip over. Not once but twice I had to learn this lesson the hard way. And oh, yes, in FRONT OF EVERYONE I WORK WITH.

The Best Chocolate Chip Cookies EVER

I made these cookie from an old family recipe that I changed just a bit to suit what I had on hand. I didn't take the time to refrigerate overnight, which I think produces tastier cookies, but you can keep that in mind.

Chocolate Chip Cookies

1 stick unsalted butter - softened

1 stick salted butter - softened

1 scant c. sugar

1⅛ c. packed brown sugar

2 large eggs (I used extra large)

1½ c. + 1 T. cake flour

1½ c. flour

½ t. salt

1 t. baking powder

1 t. baking soda

2 t. pure vanilla extract

1 lb. chocolate chips (I used semi-sweet)

*Preheat oven to 350°

*Line baking sheet with parchment paper or silpat

*Sift flours, soda, powder and salt together and set aside

*Cream butter and sugars in an electric mixer, until fluffy

*Add eggs, one at a time, then vanilla

*Add flour mixture in batches

*Stir in chocolate chips

Using a 1" scoop, overfill and set on baking sheet, 2" apart. Bake until golden brown, about 18 minutes. Cool slightly, then transfer to wire rack.

Enjoy and revel in the fact that you just made the best Chocolate Chip Cookies EVERRRRR!

Here also