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Mar 212014

Stir Fried Brussels Sprouts

Meet Jingles!

Meet Jingles!

First off, let me tell you a little something about the newest member of our family, “Jingles”! We have been wanting another dog for awhile now and were waiting for just the right one to come along. Yesterday we went to check out a dog I had seen on the internet, who was located at a nearby animal shelter and was just what I thought I was looking for, NOT! Apparently the picture they had posted was when the dog was just a pup and he changed drastically since the picture had been posted. Kind of disappointed, we looked around the kennel and didn’t see anything that jumped right out and said “Take me home!”. Then the guy said to hold on a sec as he said that there was one dog who was a little shy and she hadn’t showed her face to us. We said OK and he proceeded to bring her into a room with us so we could meet. We took her out for a walk and found her to be quite loveable and just the right size for us old fogies to handle. She is said to be part Collie but I see more miniature Dobbie with maybe some Pointer but we don’t really care as she has made herself quite at home here out in the woods with us and she is here to stay! I guess I better get busy and make some of those homemade Doggie Treats that I used to make for our other pooch!

And with that, let me get on with some people food……..

All you need is a fork!

All you need is a fork!

The other day I picked up some nice fresh Brussels Sprouts that were on sale at the local market and wanted to pair them up with the chops we were having. Wanting something a little different I thought about adding a little Asian flare to them and the following is what I did:

Stir Fried Brussels Sprouts
  • 6 slices of bacon
  • 2 cups of shredded Brussels sprouts
  • 4 scallions with tops, cut into ¼ inch pieces
  • 1 teas freshly grated ginger root
  • ½ cup of slivered water chestnuts
  • Oyster sauce to taste (I used about 2 tablespoons)
  1. Cook bacon until crisp, remove to paper towels to drain then crumble.
  2. Drain off all but about 2-3 tablespoons of the bacon fat and to this add the Brussels Sprouts, scallions and ginger.
  3. Stir-fry until sprouts are crisp-tender.
  4. Add water chestnuts and sauce and heat just until chestnuts are heated through.


Just simple and tasty, and great with the chops and a nice serving of fluffy rice. Not a bit leftover on our plates as we really enjoyed them and now it’s your turn………….Enjoy and have a nice weekend! Now it’s off to play with Jingles!

Aug 202013

Lemonade Spiced With Fresh Ginger

Today is National Lemonade Day and this is a thirst-quenching beverage just right for the hot summer days and a nice addition to the up-coming holiday weekend. Not too bad with just a little shot of something added to it either, if you get my drift! I would imagine our Labor Day will be on the quiet side this year with a possible 2 day trip in the works for that week. Kenny’s son is going to be in the panhandle of Florida and we hope to drive over to see him and the family. It has been even longer since we’ve seen him, than it had been his daughter and that was about 10 years. Matter of fact, I can’t even remember how long it’s been, around 13 years or so would be my guess! So with that, let’s continue on…..


Lemonade Spiced With Fresh Ginger
  • 1 piece of fresh ginger root, about 3 inches long
  • 1 cup sugar
  • 1 cup water
  • 32 oz chilled club soda
  • 1 cup fresh lemon juice, with the pulp
  • 1 lemon sliced thing
  1. Peel ginger root and crush.
  2. Combine the ginger, water and sugar in a saucepan and bring to a boil to dissolve sugar; reduce heat and simmer until the liquid becomes syrupy and the aroma of the ginger is noticeable, about 10 to 15 minutes.
  3. Remove from heat and let cool; remove ginger and pour liquid into a serving pitcher along with the club soda, lemon juice and sliced lemons.
  4. Chill well before serving over ice.



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