Quick Note About the “Crafting Links” Page


It would appear, that for some unknown reason, my patterns cannot be accessed from smartphones.  Links to other crafters appear to be ok, but for some reason, the patterns I wrote are not working.  Fortunately, they can still be accessed from a laptop and I assume this also applies to desktops.  If you have difficulties with this, let me know and I’ll see what I can do; maybe if I send you a direct link?

If anyone out there knows what the issue is, please let me know.  Until then, we will do our best.

See you in the funny pages!



When growing up I remember all tomatoes were red, all lettuce was iceberg, Oscar Meyer bologna was king, and white bread, enriched with vitamins and minerals, was good for you.  Then in the 80’s, we started hearing about cholesterol, both high and low-density lipoproteins, saturated, polyunsaturated and monounsaturated fats, (no, trans-fat wasn’t in the public consciousness yet!) and carbohydrates.  There were other buzzwords circulating at that time, but I won’t belabor my point….too much.  If you all remember, carbs were king and feeling the “burn” while you exercised was the only way to go.


Love this house! I think it’s somewhere in Arizona.


He always knew how to make use of his – ahem – less than attractive face.

I’ve used the title “Sleeper“, a great Woody Allen movie, because the nutrition information seemed to jive with what is happening today.  The main character is, without his consent or knowledge, put in cryogenic sleep because something went wrong during a routine surgery he was having, and wakes up to a dystopian world 200 years in the future.  He is awakened to find cream pies, cigars and cigarettes are considered to be healthful.  In one scene, Woody is panicking because he’s been told the reason why he was thawed (you have to see the movie!) and one of the doctors who was responsible for bringing him out of the freeze, lights a cigarette and hands it to him, telling him to take the smoke deep into his lungs.  Hahaha!

My point?  Eat what YOU want, exercise in a way that makes YOU feel good and get all the sleep YOU need.  Just be certain to maintain a weight and state of health that makes YOU feel good.  You’ll know you’ve hit the spot if you aren’t prescribed a crapload of maintenance drugs to stay alive because you’re overweight and don’t exercise.  Oh, wait – that sounds like me.

Excuse me, I think I’ll go make myself a bologna sandwich on white bread…


I was surprised by the winter storm warning in March, yet pleased that I was able to

A yarn swift

A yarn swift

wear my Lioness Cowl this season!  I then ran off to the yarn shop and purchased a manual yarn ball spinner/winder…and found out later on through my FB page and all my helpful peeps that I most likely will need a yarn swift – a medieval torture looking device that I am assured will make my life easier if I plan to use the winder.  Why couldn’t it be just a simple purchase?!

Showing off my Lioness Cowl!  The link is in the text.

Showing off my Lioness Cowl! The link is also in the text.

Ladies and Gentlemen, once again, Julia Child


I think I must have used every pot in the kitchen!

I did warn in an earlier blog that I may be reviewing recipes in Julia’s famous “Mastering the Art of French Cooking” cookbook and posting my results, and here we are.  I made Daube de Boeuf several weeks ago, but haven’t got around to blogging because I just finished cleaning up the kitchen after making it -!  (joke)

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No shortcut here!

First, I was surprised that the beef was marinated.  I don’t know what to expect of French cuisine, but for some reason, I thought marinating was more of an American thing.  But what are most Americans today but displaced peoples from other countries?  Of course, there was much chopping, slicing and prepping and I realized later on that I could have taken a short cut with the tomatoes, but as always, I wanted to be true to the recipe and blanched, peeled and seeded the tomatoes.

 Now I shall contradict myself.  Julia Child seems to like boiling her bacon first.  In all the recipes I have made that use bacon, she always wants you to boil it for at least 10 minutes before using.  Does anyone know why?  I have never done that and I’ve always been very happy with the results.  I know that when I lived in England, their bacon was thicker and, well, more flavorful than the garden variety one finds at  American stores.  (I do miss that!)  Is French bacon saltier or something?  Anyone?  So I don’t always stay true to the recipe.  sigh

I also did not lard the meat because she didn’t insist, but the option was there.  She describes this term as inserting larding pork or blanched bacon (there we are again!) through each piece of meat.  Considering that it’s a casserole, and the beef is cut into 2 1/2″ pieces, larding would have taken way too long.  Probably why she didn’t insist on it!

This recipe didn’t seem so long to prepare as other main dishes from this book, only about two hours.  That’s not including the marinading time, which was at least three hours.  However, the amount of cookware involved in the prep seemed to be right on target with everything else I have made!  It truly did take awhile to clean up, and that’s even counting the clean as you go system.  So total time spent on this wonderful casserole was probably about five hours.  I cannot begin to imagine cooking from this book every night and working a full-time job such as Julie Powell did.  I am a stay at home goddess, and I find my occasional forays challenging enough!

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After cooking in the oven for three hours, the aroma suffused the house with savory deliciousness!

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Close up! I can remember the taste by looking at this….yummm.

After having said all that, I did not get any pictures of this delicious dish being plated.  I did get a few in the pot just before I started gobbling it down, but no pretty ones.  boo-hoo  Oh, well, we’ll catch it next time!   As Julia Child would say, “Bon appetit!”

Hi, everyone!

Never mind the mess in the background!

Never mind the mess in the background!

I’ve noticed that when I follow other blogs, some people are welcoming me.  I have not been doing this, not because I’m rude, but I lack netiquette knowledge, at least when it comes to blogging on WordPress.  And I’m lazy.  So, if you’re thinking I’ve been blowing you off, I’ve actually just been wallowing in ignorance and sloth.  I will definitely attempt to be more religious in my acknowledgements, because now, since I know, it will be rude.  What pressure!  LOL

See you in the funny pages!

10 Words That You’ve Probably Been Misusing

10 Words That You’ve Probably Been Misusing.

In all honesty, I have been misusing 2, perhaps 3 in my daily speechifying(!), but come on…this is how a language develops!  Actually, I do try to be so careful about knowing the words I use on a daily basis.  This is very amusing – read it!  Enjoy!

en·joy  [en-joi]

verb (used with object)

1.  to experience with joy; take pleasure in: He enjoys Chinese food.

2.  to have and use with satisfaction; have the benefit of: He enjoys an excellent income from his trust funds.

3.  to find or experience pleasure for (oneself): She seems to enjoy herself at everything she does.

4.  to undergo (an improvement): Automobile manufacturers have enjoyed a six-percent rise in sales over the past month.

5.  to have intercourse with.    .….huh?  I did not know that (think of Johnny Carson here)