Taste the Rainbow...

We are all skittleheads now thanks to Manic Panic's Classic Cream Formula.



(Amy's redo in Shocking Blue)


(Molly's teal-mix of Lizard Green and Shocking Blue)


(Ryan, just blond for now, will be Lizard Green on the spots)


(Sarah's Hot Hot Pink, over her natural coppery red)

CRRROOOOOAK!!!

Blackberry Pickin'

Last week the teens in our homeschool group went north to pick strawberries at McPeak Orchards. There were four families represented with seven kids. We had a great time and came home with about 15 quarts of delicious, fresh red strawberries. I put up 7ish quarts and we ate the rest within a day or so. I wish I had taken pictures of the outing but all I've got is one of our two baskets to show you...







We didn't quite get our fill of picking berries so one of our MOT(mom of teen) offered to let us pick from her dad's dewberry patch not far from us. Again, I did not take pictures but that's a GOOD thing! It was 92 degrees, sunny, and windy. None of the kids picked for more than 5 minutes so it was just us hot, sweaty, windblown moms doing the dirty work. And it was DIRTY! I came away with just under five pounds but we are going back next week for more. I froze three quarts and made a "scone cake" with the rest(what was left after the girls had munched them anyway)...



(before butter)


(now that's better)

Blackberry Chocolate Chip Scone Cake

(it is important to note that the measurements are extremely approximate!)

2-2.5ish cups of flour(I use half white, half whole wheat)
1.25tsp baking powder
1/4tsp salt
1 loose cup(about 2/3 cup packed) light brown sugar
1 heaping cup of blackberries or dewberries
2/3 cup semi-sweet chocolate chips
enough milk to make a think batter
3 tablespoons melted butter
1 egg
(I did NOT add any vanilla or cinnamon but both would have worked-I just plain forgot)
Preheat oven to 425F.

Combine dry ingredients and toss to mix and break up sugar. Add berries, chips, milk and egg and mix well. Pour into a buttered 9x9 or 9x13 pan(mine was a 9-inch straight sided round stoneware tart pan). Bake for about 20 minutes, testing at about 15-16 minutes with a cake tester. It might take longer than 20 minutes, I was facebooking and didn't pay attention. The edges were slightly pulled away and browned when they were done if that helps. Let them cool a bit and cut into serving sized pieces. Eat buttered with plenty of coffee!! Enjoy!

Painting is DONE!!

We have hemmed and hawed for months and months about painting our dining room and kitchen. I just could NOT find the right color even though I knew what I wanted. Lowe's started carrying a new line called Creative Ideas with Color and **Finally** I found the perfect match! Its called Gecko and boy is it ever green! Like the new growth on our holly bushes or newly leafed out oak trees. GREEN! We need to add some artwork and I really want a pot rack. I'll just bask in the green-ness for now though!

Rainbow Clouds...

An explanation of rainbow clouds.

And pictures of the one that occurred for a few minutes above our park day this afternoon(not nearly as spectacular as the one in the link) but still pretty cool huh?

Comfort Food...

Today we took the boat out to Gilmer Lake for a test run to see how the motor would be. We had a not-so-great day fishing(we didn't catch anything, sunburn, lost lures, fought winds, and had so-so luck with the motor-but it could have been worse). Plus Mark has come down with the nasty sore throat I had a few weeks ago and tomorrow is his birthday. When we came home I was scrounging for some dinner that wasn't a frozen burrito or eggroll or leftover spaghetti. I spied the half-eaten bag of Doritos we took on the boat and had an instant craving for Dorito Casserole.

My mom's sister Donna introduced us to this awesome, tasty dish when I was a little girl. It had Rotel tomatoes, cream of mushroom and chicken soups, ground beef, and lots of cheese. My mom made it very occasionally and I've made it a few times now and then(like every 2-3 years). It is sooooo good and sooooo bad for you at the same time, the perfect comfort food! Once you get a craving for something like this, nothing else will do though so I was disappointed to think I couldn't make this tonight... or so I thought.

There was a new block of extra sharp cheddar in the fridge along with a couple leftover chicken leg quarters I'd baked on Thursday, some sour cream, and a jar of green chili salsa. In the pantry was a jar of roasted red pepper alfredo sauce. Oh my gooosh this was good!!!! It didn't make much but it was just enough for the four of us to have one serving(Ryan is camping with friends and missed out- bummer).

Southern Comfort Chicken Dorito Casserole

(all measurements very approximate)

3/4 cup sour cream
1 jar roasted red pepper alfredo sauce(use 3/4 of it)
3 cups Doritos(not crushed), I used spicy salsa flavor
3 cups cut up chicken(cooked)
2/3 cup green chili salsa, I used Herdez brand
1 teaspoon cumin
1/2 teaspoon onion powder(or cook up an onion if you have time)
1 cup grated cheddar cheese

Combine all ingredients well in a large mixing bowl. Transfer to a greased 8x8 casserole dish or 9x5x3 loaf pan(I used my Pampered Chef stoneware loaf pan). Bake for 25-30 minutes at 350. Serve hot with cut up veggies such as baby carrots and cucumbers. This will serve 2 very hungry people or 4 very tired people who need something to eat.

Some video...

Mark finally loaded the software for Amy's video camera. Here's some of our goofy animals and our record setting SNOW from mid-February.