The Big 22

Yesterday was my 22nd birthday and it was absolutely fabulous! I spent the weekend with family in Ohio and came back to hang out with my family more! Although, I must say, birthdays are kind of different now...there is no longer something to really look forward to, because now I am just truly getting older. Anyway, THANKS to all of those that made my day so wonderful!

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Free Puppy

This little guys needs a home. He is a short hair teacup chihuahua and completely free! He will be a grand total of 4lbs when he is full grown and I am told he is a sweetie! One of my best friends is his foster parent at the moment, and is looking for a home for him. I have found one possibility for a future home, but no final decision yet. Let me know if you are interested!!

The Daily Show

I love The Daily Show with John Stewart. I always forget how much I love it until I see it again. I hadn't watched it for a long time, and I watched it this morning and couldn't stop laughing!

Bangs?

I used to have bangs, and part of me really wants them back...and part of me doesn't. I just get so bored with my hair...

I Heart Rachel Ray

Chicago Dog Salad Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Beans and Franks

Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs. 1/4 cup yellow mustard 2 tablespoons vinegar, eyeball it 1 rounded teaspoon sugar 4 tablespoons vegetable oil 1/2 medium red onion, thinly sliced 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads 1 romaine heart, shredded 2 vine ripe tomatoes, diced 3 large half sour or garlic pickles, chopped Salt and pepper 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angleIn the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain. Mound up the salad on plates, top with seared dogs, and serve. *I can't wait to make this!*

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