A Snowy Day in Georgia and an Update

Thank you so much for stopping in. First I want to apologize for not visiting you wonderful folks. I have been so tired. I am certain it is a combination of Doug leaving, his daughter and the grandson visiting and the simple fact that I am getting old (not)! As you can see, we finally got our snow in Georgia. The dogs are loving it. My floors not so much. Because of the crazy weather, Doug did not leave for Saudi as planned. It will be next week. I am going to rest this weekend and promise to catch up with my blog reading. I can't wait. Stay warm my blogger friends, forgive my lapse in visiting but know I will be at your 'blog'step, hat in hand any day now.

This is Quite Remarkable

THIS IS QUITE REMARKABLE...
In the middle of the table is a round food tray with five kinds of fruits on it. They are:

A. Apple

B. Banana

C. Strawberry

D. Peach

E. Orange

Which fruit will you choose? Please think VERY carefully and don't rush into it. This is great, I was astounded! Your choice reveals a lot about you! Test results: Please SCROLL DOWN;

If you have chosen:

A. Apple: That means you are a person who loves to eat apples

B. Banana: That means you are a person who loves to eat bananas

C. Strawberry: That means you are a person who loves to eat strawberries

D. Peach: That means you are a person who loves to eat peaches

E. Orange : That means you are a person who loves to eat oranges

Gotcha! I received this in an email this morning and it made me giggle, hope it does you too! Happy Friday! What has made you giggle this Friday Morning? Leave me a comment and let me know.

Meatless Monday - Roasted Vegetables

Thank you so much for stopping in! I partying today with the folks over at Sweet and Savory

for Meatless Monday. I love roasted vegetables, grilled vegetables, steamed vegetables. I just love vegetables. While you can do substitute just about anything, this gives you a starting point. Roasted Vegetables

Ingredients
4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves
Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

I hope you will try this and have a great Meatless Monday
You can check it out here

I treasure each and every comment.
Jeanette

NO WAY!!!

Welcome my fellow blogger friends. I have such an exciting post today. The above picture is my husband and his daughter at a local hockey game. The reason it is exciting is this. She lives in Texas, we live in Georgia. She called me Monday with a wonderful idea. She was going to drive to Georgia and surprise him. Talk about an exciting week. We planned a surprise 50th birthday party and huge visit from her and grandson Remi!

The hardest part was keeping it a secret. Especially when he would say, Jeanette why do you want to do that? It is crazy. It was all worth it when she walked in the door holding the baby. He could only cry and scream NO WAY, NO WAY!

Back to the picture. While they are watching a hockey game, guess what I am doing? YUP. Babysitting Remi. Fun does not begin to describe it. He is so beautiful. I do not know how to do the whole picture thing so this is an old one

When I get the pictures from the party I will post them. But I have a favor to ask. What should he call me? Nanny, Omi, Mannette? (Mannette is a nickname a precious one gave me).

Your opinions count to me, whatcha think?

Jeanette

Are you ready for some football.....food?

Welcome friends, before reading this you must go get a tissue cause you will be drooling.

First is Uncle Doug's Famous Award winning fried turkey. Ingredients:
3 gallons peanut oil for frying, or as
needed
1 (12 pound) whole turkey, neck and
giblets removed
1/4 cup Seasoning Salt

Directions:
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Seasoning Salt over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. Prepare to be amazed.

This summer I planted more pepper plants than ever before. I search the internet for things to do with the jalepanos. I found Pioneer Woman and fell in love with blogs. You can find her here.

These are Stuffed Jalepanos.

Ingredients
20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

And finally Italian shredded sandwiches. I have been making these for years. A lot of our friends don't care for corned beef so I always make this on St. Patrick's day for them.

Servings 8
Ingredients
4 pounds Chuck Roast
1 jar Pepperoncinis
1 bottle Beer
1 can Beef Broth
1 package Good Seasons Zesty Italian Dressing Mix
1 package Hoagie Rolls
8 slices Cheese (monterey Jack, American, Cheddar What Ever You Like)
Preparation Instructions
Place chuck roast in bottom of crock pot.
Add pepperoncinis, bottle of beer, beef broth, Italian dressing mix into crock pot. Cook on low for 8 hours.
Shred beef apart with 2 forks.
Pile beef onto of toasted rolls, top with cheese of choice, then peppers. (You can toast rolls if you like)

So leave a comment and tell me what you are making for Superbowl Sunday!

Thank you for stopping in.

Jeanette

I am so grateful for...........

Cameras, silly huh? I am joining Heidi over at Heart and Home

for Wednesday Gratitude

We are sharing simple things that we are thankful for. I am so grateful for my blogger

friends that come by to visit and email. I decided I wanted to be grateful for a 'thing',

It was fun today looking at things that I am grateful for. I would

decide and then think no I am more grateful for this or that. The one common denominator was that I kept looking for images of whatever I decided

was what I was grateful for that minute. Beautiful images of lovely things.

I have never been the picture taker in the family. As far back as I can remember

I would say, I don't need a picture......I have a memory bank.

Well anyone that is in my age bracket knows that at 50

the withdrawals at the memory bank often come back

marked insuffiecient memory.

I am also grateful that my dear husband would take pictures anyway.

That is why when my memory bank is dry, I have many memory books.

Thank you Doug, I treasure our memories made with a

camera.

Stop for a moment and think of some small silly thing that you are grateful for.

Then go visit Heidi Here

Wait, come on now......before you go check out her blog http://heidi-heartandhome.blogspot.com/

Please leave me a comment telling me what you are grateful for

this Wednesday.

Jeanette

Giveaway update

Hi everyone, remember the giveaway we did a couple of weeks ago? Tammy at Tammy, domestic diva received her goodies and posted them here. Go check them out. It was so much fun.

Jeanette