Friday, October 20, 2017

my garbage pickles from this years less than bountiful cucumber harvest have found their purpose:::

diced up in the tuna/mayo mix!

to die for.

if i had some good bread, i'd make a sandwich and take a picture of it.
as it is, i'll eat it out of the bowl with my fork and right along side my Aldi Original Shells and Cheese. ... *slight anticipatory drool*

Picked Jalapenos


So easy. So spicy... you won't know what hit you!
Yield: 1 pint sized jar
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 25 minutes


15 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt


In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.

LES MISERABLES 10th Anniversary Dream Cast with Lyrics

'shay with a gauge and vanilla with a nine' ... did we really used to listen to this?!?

The Pretenders - Stop Your Sobbing

Glorious sunshine Friday morning phone already ringing, business to attend to, wants, needs, priorities, ...

Beautiful Savior~
Thank You for reminding me this morning what is important - that the 'what' is really 'who'.
All praise to You - Father, Son, Spirit!

Thursday, October 19, 2017

Good morning, Holy Spirit!
Fall afresh on us to-day; come, come, come...
More of You, less of me, More of Christ the world to see
Spirit of the Living God, fall afresh on us
Come, come, come


Wednesday, October 18, 2017

Pizza Monday, pizza yestreday, and blimey if it don't look like pizza again to-day

Tuesday, October 3, 2017

Warmer to-day, but the temps have been quite comfortable at night. With the windows open, I have been hearing coyotes way closer than I would like to think, and me without my .22LR to assist. The chipmunk eats the safflower but I have not actually seen him in the feeders for many moons. The pumpkin is not getting any larger or oranger so I will harvest him soon. Pork tenderloin on the grill tonight, pizza tomorrow, and perhaps chili with Moni on Thursday.

Friday, September 15, 2017


It is Friday close to the end of the work day and I am full of Jimmy Johns. Freaky fast is appropriate. It's almost as if I just hung up and I hear the nice young lady climbing the stairs to bring me my protein/produce/carbohydrate treat. I can devour them pretty fast, too. Very tasty, with the unknown white sauce and white cheese.
I am reminded right now of The Galley sub sandwiches, who provided us many lunches as undergrads right off campus in Kalamazoo MI. Their subs were big, and included pickles. I remember they had a menu on the wall with all the different choices that you could ponder while you waited your turn to order. I am sure I rarely (if ever) visited The Galley my first two years at WMU, as I had the unlimited pleasure of all-you-can-eat cafeteria plans those two years. From 6 in the am to 7 in the pm, I could sit in that large room and make myself fat with entrees, eggs or burgers cooked to order, a sandwich buffet open every day during lunch hours, soft-serve ice cream, fountain soda, coffee (went so well with my Marlboros), fruit and salad bar, and a desert table. We would often make a big sandwich, wrap it in a napkin, and slyly pack it in a backpack, to be taken up to the room for that late night snack. Evey night right before bedtime the halls were typically filled with the aroma of cannabis and toaster oven.
We would go to the cafeteria and play euchre while smoking and indulging in our favorite beverages. And the only thing that would keep us out of there was the free rental pool table in the 'game room'.
Near the front desk where we would trade our student ID for a rack of balls, it was also located off the stairwell that led to the cafeteria. So we got to see the entire dorm population coming and going to the cafeteria while we were earning the 'poolsharks' label so often yelled at us at parties.

'Hi, I'm David'
'You live in Eicher Hall?'
'Yeah, how'd you...'
'You guys are the poolsharks'
'Oh yeah **sheepish smile**'

We rarely played for money (few of us had much at all) but we sure got pretty good at bank shots.

Tuesday, September 5, 2017

Now Thank We All Our God

1. Now thank we all our God
With heart and hands and voices,
Who wondrous things hath done,
In whom His world rejoices;
Who from our mother's arms
Hath blessed us on our way
With countless gifts of love,
And still is ours today.

2. Oh, may this bounteous God
Through all our life be near us,
With ever joyful hearts
And blessed peace to cheer us;
And keep us in His grace
And guide us when perplexed
And free us from all ills
In this world and the next.

3. All praise and thanks to God
The Father now be given,
The Son, and Him who reigns
With them in highest heaven:
The one eternal God,
Whom earth and heaven adore!
For thus it was, is now,
And shall be evermore.

The Lutheran Hymnal
Hymn #36

by Martin Rinckart, 1586-1649
Text: Ecclus.50:22-24
Author: Martin Rinckart, 1636
Translated by: Catherine Winkworth, 1858
Titled: "Nun danket alle Gott"
Composer: Johann Crueger, 1648
Tune: "Nun danket alle Gott"

Thursday, August 31, 2017

Antoine de Saint-Exupery

It is only with the heart that one can see rightly. What is essential is invisible to the eye.

Thursday, August 24, 2017

Sunrise over Lake Huron this morning; from Dad and Mom, on holiday