annie blog

He’s Not to Be Outdone
Last night, I was called back downstairs after lights out to give out a few more kisses and hugs to my youngest. It seems that he had only had, like, 900 kisses during the day and he thought that he needed a few more before sleeping.

While I was down there, my 2nd oldest demonstrated how well he can do the worm on his bed. He really does a good job with that — maybe more breakdancing is in his future? Anyway, the youngest was not to be outdone. After 2nd oldest had said, “Look, Mom, I can do the worm!”, the youngest promptly got up on all fours and said, “And, look, Mom, I can do the cow!! MOooooooo.”

My Treebread Is Back!

Isn’t this just a lovely little fungus? We had it in our yard 20 months ago. I kept expecting it to come back in the fall, because it usually reappears annually. But, it didn’t come. That is okay with me, I’m just happy that it came back now.

By the way, I do think that it is a little crazy to be so happy to see a fungus return, but, well, there it is. And this is what it looked like last time.

My Treebread Is Back!

Isn’t this just a lovely little fungus? We had it in our yard 20 months ago. I kept expecting it to come back in the fall, because it usually reappears annually. But, it didn’t come. That is okay with me, I’m just happy that it came back now.

By the way, I do think that it is a little crazy to be so happy to see a fungus return, but, well, there it is. And this is what it looked like last time.

My Treebread Is Back!

Isn’t this just a lovely little fungus? We had it in our yard 20 months ago. I kept expecting it to come back in the fall, because it usually reappears annually. But, it didn’t come. That is okay with me, I’m just happy that it came back now.

By the way, I do think that it is a little crazy to be so happy to see a fungus return, but, well, there it is. And this is what it looked like last time.

What I’ve Been Up To…

is baking lots of cinnamon rolls. This is what I do, since I can’t afford teacher appreciation gifts for the 15+ teachers/therapists/aids who help my sons all year long. Maybe if I win the lottery one day I can get them something nicer…..of course, then I’d have to actually play the lottery. I just hope that they know that they are appreciated.

The sweet roll recipe, by the way, is courtesy of Pioneer Woman and her cooking blog. The only change I made is to use less butter in the filling (how she uses so much is truly beyond me, and I am, after all, pro-butter) and to omit the maple flavoring in the icing. So, if you ever need to make like 11 pans of sweet rolls, you know where to go.

What I’ve Been Up To…

is baking lots of cinnamon rolls. This is what I do, since I can’t afford teacher appreciation gifts for the 15+ teachers/therapists/aids who help my sons all year long. Maybe if I win the lottery one day I can get them something nicer…..of course, then I’d have to actually play the lottery. I just hope that they know that they are appreciated.

The sweet roll recipe, by the way, is courtesy of Pioneer Woman and her cooking blog. The only change I made is to use less butter in the filling (how she uses so much is truly beyond me, and I am, after all, pro-butter) and to omit the maple flavoring in the icing. So, if you ever need to make like 11 pans of sweet rolls, you know where to go.

What I’ve Been Up To…

is baking lots of cinnamon rolls. This is what I do, since I can’t afford teacher appreciation gifts for the 15+ teachers/therapists/aids who help my sons all year long. Maybe if I win the lottery one day I can get them something nicer…..of course, then I’d have to actually play the lottery. I just hope that they know that they are appreciated.

The sweet roll recipe, by the way, is courtesy of Pioneer Woman and her cooking blog. The only change I made is to use less butter in the filling (how she uses so much is truly beyond me, and I am, after all, pro-butter) and to omit the maple flavoring in the icing. So, if you ever need to make like 11 pans of sweet rolls, you know where to go.

Southern-Style Baked Beans

I’ve taken these baked beans to many a cookout and picnic. I’ve never brought any home. Usually, I’m not a very brand-conscious cook. With this recipe, however, I would suggest using Bush’s beans. Specifically, I use 2 cans of the Homestyle flavor and one of the Bold and Spicy. Also, most of the time I don’t use any green bell pepper — even though it is yummy if you do. Also, I almost always use Dijon instead of dry mustard but that is also because I usually have Dijon on hand. I also have a preference for cider vinegar — this weekend, however, I’m using distilled — I’m sure that it’ll be good too.

Happy Memorial Day weekend, y’all!

8 slices bacon, cut into 1-inch pieces
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 oz. each) baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 t. dry mustard or 2 T. Dijon

Adjust oven rack to lower-middle position. Heat oven to 325. In a large pan, fry bacon until it is medium crispy. Discard all but about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onion and bell pepper to pan and cook in drippings until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there isn’t room enough in the pan, just heat the beans to a simmer, transfer to a large bowl and stir in remaining ingredients.)

Pour flavored beans into a greased 9 X 13 ovenproof pan (I use a large wide casserole pan). Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup (the fake kind, you know, in other words, thicker than pure maple syrup), 45 minutes-2 hours, depending on the “juiciness” of the brand of beans you use.

Let stand to thicken slightly. Serve warm.

Serves 18.

This recipe is easily increased or decreased. Use a 28 oz. can of beans (and appropriate ratios of other ingredients) for every six guests.

Southern-Style Baked Beans

I’ve taken these baked beans to many a cookout and picnic. I’ve never brought any home. Usually, I’m not a very brand-conscious cook. With this recipe, however, I would suggest using Bush’s beans. Specifically, I use 2 cans of the Homestyle flavor and one of the Bold and Spicy. Also, most of the time I don’t use any green bell pepper — even though it is yummy if you do. Also, I almost always use Dijon instead of dry mustard but that is also because I usually have Dijon on hand. I also have a preference for cider vinegar — this weekend, however, I’m using distilled — I’m sure that it’ll be good too.

Happy Memorial Day weekend, y’all!

8 slices bacon, cut into 1-inch pieces
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 oz. each) baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 t. dry mustard or 2 T. Dijon

Adjust oven rack to lower-middle position. Heat oven to 325. In a large pan, fry bacon until it is medium crispy. Discard all but about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onion and bell pepper to pan and cook in drippings until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there isn’t room enough in the pan, just heat the beans to a simmer, transfer to a large bowl and stir in remaining ingredients.)

Pour flavored beans into a greased 9 X 13 ovenproof pan (I use a large wide casserole pan). Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup (the fake kind, you know, in other words, thicker than pure maple syrup), 45 minutes-2 hours, depending on the “juiciness” of the brand of beans you use.

Let stand to thicken slightly. Serve warm.

Serves 18.

This recipe is easily increased or decreased. Use a 28 oz. can of beans (and appropriate ratios of other ingredients) for every six guests.

Southern-Style Baked Beans

I’ve taken these baked beans to many a cookout and picnic. I’ve never brought any home. Usually, I’m not a very brand-conscious cook. With this recipe, however, I would suggest using Bush’s beans. Specifically, I use 2 cans of the Homestyle flavor and one of the Bold and Spicy. Also, most of the time I don’t use any green bell pepper — even though it is yummy if you do. Also, I almost always use Dijon instead of dry mustard but that is also because I usually have Dijon on hand. I also have a preference for cider vinegar — this weekend, however, I’m using distilled — I’m sure that it’ll be good too.

Happy Memorial Day weekend, y’all!

8 slices bacon, cut into 1-inch pieces
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 oz. each) baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 t. dry mustard or 2 T. Dijon

Adjust oven rack to lower-middle position. Heat oven to 325. In a large pan, fry bacon until it is medium crispy. Discard all but about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onion and bell pepper to pan and cook in drippings until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there isn’t room enough in the pan, just heat the beans to a simmer, transfer to a large bowl and stir in remaining ingredients.)

Pour flavored beans into a greased 9 X 13 ovenproof pan (I use a large wide casserole pan). Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup (the fake kind, you know, in other words, thicker than pure maple syrup), 45 minutes-2 hours, depending on the “juiciness” of the brand of beans you use.

Let stand to thicken slightly. Serve warm.

Serves 18.

This recipe is easily increased or decreased. Use a 28 oz. can of beans (and appropriate ratios of other ingredients) for every six guests.