My PC Kindle Cloud Reader

I'm reading the new book release, MRS. KENNEDY AND ME, on my laptop.  

I downloaded a free application to my PC; it's called a Kindle Cloud Reader.  It allows me to read Kindle books on my Windows PC using a Google Chrome web browser which I downloaded especially for that purpose.  Although, I will have to pay for the books, I didn't have to purchase a Kindle.    

I must be awfully lazy because I love the fact that I can read no-handed!  With my PC on my lap, I don't have to hold a book or even a Kindle.  When I want to go to the next page, I do have to push the down arrow key, but I think I can manage that!

I normally get my books from the library so I've resisted buying a Kindle or other electronic reader, but I was so anxious to get my hands on the new release, MRS. KENNEDY AND ME, I didn't want to wait for a library copy.  With Kindle Cloud, I didn't have to wait.

Need I say more?  Yes, I do!  I'm in reading heaven.    

I'm Making Potato Salad. Wanna Help?

Come on into my kitchen.  Don't look while I go through my disorganized mess of recipes.  I know it's here somewhere.  I'm sure it's in this stack.  Come on, come on.  Where did it go?  Phew, here it is!  My favorite recipe for today's project:  Linda's Potato Salad.  

I grocery shopped yesterday so you missed that fun.  Let's gather the ingredients we'll be using.  If you'd be so kind as to set them on the counter, I'll take the pictures.  Of course, everyone knows what potatoes, eggs, onions, and all the rest look like, but humor me.  I get a kick out of picture taking and posting them.

 




Let's put the eggs and



the potatoes on the stove to boil.

While that's going on in the background, I'll chop up the onion.

Would you put the mayo, mustard, salt and pepper in a mixing bowl?  Thank you.  Let's hustle these ingredients into the refrigerator.

I think we've earned a bit of a break and some wine to go with it.  We have a few minutes longer to wait for the eggs and potatoes to cook. 

Perfect timing.  Our wine glasses are empty.  We can drain the water from both pots and let the potatoes and eggs cool.

Now's a great time for a walk.  Let's go.     

 


After enjoying the fresh air and sunshine, we're back and the potatoes and eggs have cooled.  I'll cut the potatoes into small pieces (leaving the peeling on) and you can remove the egg shells and slice the eggs.  Don't worry.  When I'm done, I'll help you with the eggs.  Getting the shell off can be a pain.

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Here's a small bowl of the finished dish after we added the onion and mayo mixture.

 Voila!  Mission accomplished.  

Shall we?  Since you're company, you get the first bite. 

The Things of Spring

I love the beautiful color of this proud robin's breast.  He has a handsome profile too, don't you think? 

See those long things hanging on our river birch?

They eventually get tired of hanging around and drop. 

Maple trees work hard to reproduce too.  These beautiful lime green casings hold precious seeds.

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Tons of these maple seedlings are growing in our front yard.  After another mowing or two, they should be gone.  I feel bad that I can't allow them to grow and thrive. 

Look at these cute Crimson King maple leaves.

Nature works her wonders in creating life while we go about ours. 

Here's a twig that didn't survive this past winter.  Strong winds sweep the lifeless out to make room for the new growth.

Happy day!  I love it.  Look who joined me at ground level!


P.S.  I love comments of all kinds.  It's SO fun to know who's paid me a visit!  Even a simple HI is nice.

Disappearing Corn Crunch Clusters



Here they are.  Get a good look because they will soon vanish.

If you want some, you'll need 3 and a half cups of these,  

half a cup of butter, real butter,

2/3 cup of this,

1 tablespoon of corn syrup and

1/4 teaspoon of this.


Melt butter in 3-quart saucepan over low heat, stirring constantly (2 to 3 minutes).  Stir in brown sugar and corn syrup.  Increase heat to medium.  Cook, stirring constantly, until mixture comes to a full boil (1 to 2  minutes).  Boil 1 minute.  Remove from heat.  Stir in vanilla.  Add cereal and gently stir until well coated. 

Drop mixture by rounded tablespoonfuls onto wax paper.  Cool completely.

BEWARE!  I sent a batch of these with Lon to work.  He and Jared ate all of them before lunch.

Travel Channel Sand Wars Airing Again April 1st

In December of last year, the Travel Channel's SAND WARS competition was filmed over a period of 3 or 4 days on the beach where we were vacationing.  (That's yours truly posing in her bare feet on the beautiful white sand used by the sand sculptors to create their works of art).

 Previously here on my blog, I posted several photos that I took during our many visits to the public beach to observe the Sand Wars activities on Crescent Beach, Siesta Key, Florida.  You can see them if you go to my blog archives listed on the left of this page.  Scroll down and click on "January."  Scroll down the blog archive list on that page and click on "Sand Wars on Siesta Key."  You'll see 24 close-up shots of the artists at work.    

The initial presentation of the Travel Channel Sand Wars episodes was aired yesterday, March 29th. They will air again on Sunday, April 1st at 7:00PM, CDT. 

(We watched last night's two-hour presentation.   I spotted Lon and myself among a group of spectators in the final minutes of the show.  That was fun!)

       

Ground Venison Burritos



Thanks to my son, I have several packages of ground venison in my freezer.  I browned one package of it and added my own combination of ingredients including:  ketchup, worcestershire sauce, a bit of taco seasoning, some chunky salsa and, of course, a splash of Major Peters Hot & Spicy Bloody Mary Mix!  (I withheld the vodka).  

We wrapped the spiced up ground venison in these tortillas.

We added a generous sprinkling of these four shredded cheeses as a topping inside our burritos.

Finally, a dollop of sour cream completed the filling inside the tortillas.  In my opinion, no burrito is worth eating without sour cream.

With refried beans on the side, we had a satisfying and very enjoyable dinner.

Unfortunately, I didn't take a photo of our ready-to-eat burritos.  When dinner was ready, I was hungry and this blog post slipped down a notch on my priority list.  I apologize. 

In case you're wondering, ground venison tastes exactly like ground beef but is lower in fat.  I've also used it in spaghetti sauce and my chili recipe.

Have you used venison in any of your favorite dishes?    

I Like Brie, Do You?

I'm in the mood to try different cheeses rather than limiting myself to the mundane kinds I normally buy.

A dear friend of mine, Sarie, used brie in one of her recipes recently.  It reminded me that the one time I bought myself some many, many years ago, I'd liked it.

Sarie recommended a brand with the Eiffel Tower on it but I haven't found that one yet.  I bought some in Florida earlier this month (I can't remember the brand name) and then this package today here in town.

I know it has a lot of fat (9 grams in a one inch cube) so I plan to eat only a small amount at a time, perhaps with a cracker in a lawn chair on the deck or screen porch.

Do you like the white rind that surrounds the block of cheese?  I know it's edible, but sometimes I remove it.  Does it have its own taste or is it my imagination?

I plan to try gouda next.