A bunch of nothing much

Master said I can get my hair cut. *blinkblinkblink* Not much, just a trim of the dry ends and some layers, but…

w00t!

I need to dye it, too. With the amount of gray I have, I’m looking the grandma part all too well.

Speaking of grandma. *happy sighs* Srsly? Best. Thing. Ever. And Grandpa is one smitten man. *beams*

Jes has been doing amazingly well at the mommy thing. So much better than any of us expected. She dotes on that baby something ridiculously adorable. Diapers, bottles, staying up all night.. she’s just enjoying it all.

So far. ;-)

She’s even talking about her school options. In spite of the circumstances, I’m really proud of her. If she keeps on going as she has been, she’s gonna make it just fine.

I get grandma time with Anna most mornings. After Master leaves for work, I usually take Anna and tell Jes to catch a couple of hours of uninterrupted sleep. I am so thoroughly enjoying those early mornings with the baby. I feed her, change her, rock her a bit until she falls asleep. It’s just heavenly.

For sure, grandparenting should come first. It’s way more fun than parenting.

~~*~~

I took some pictures of my bucket garden. It’s growing okay but not spectacularly. But the weather here has really been non-conducive to gardening. Green as it all looks, nothing is really producing.

Check out that sand. That’s what they call “dirt” up here. ;)

I have one each of green pepper, green beans, lettuce (that needs to be cut and used today), cucumber, pumpkin, watermelon and cantalope. Either the pumpkin or watermelon (I can’t remember where I planted what. Hee.) started to come up and then the little sprouts turned black on the tops and died. *shrug*

The hanging tomatoes. They look terrific. Now if only they’ll start growing tomatoes before the snow flies.

We have wild blueberry bushes ALL over our yard. They’re not quite ready but they’re close! I dunno what I’m going to do with them all but I’ll think of something.

I tried to zoom in and catch a dragonfly on this wild flower but it flew away. But I liked how it shows the “prairie” look to our place, though. I just love it. We have the immediate area that surrounds the house as grass and the semi-neat yard look (semi-neat because I am so not into fertilizer or caring how the grass grows), but the rest of the property just grows wild.

A couple of time I’ve been walking around outside and seen deer walking through the yard. They stop and stare at me for a long long time. It’s kinda scary, especially when they start stamping and blowing.

And the cats, jeez, they have the most fun out there. I took a video of the black cat pouncing through the tall grass, chasing rocks that Master was tossing. It was too cute. You’d lose him in the grass and then he’d hop up in the air toward where the rock landed. Way fun for them.

~~*~~

I posted this on the Domestic Servitude Blog awhile ago but I don’t think I posted it here. I made this again last night and it’s just SO yummy that I decided to share it here, too.

It’s a chicken marinade for grilling boneless, skinless chicken breasts. This makes about 4 cups of marinade, or enough for 8 to 10 pieces of chicken boob.

1 1/2 cups vegetable or olive oil (I generall do a mixture of the two)
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar (apple cider vinegar works as a substitute)
1/3 cup lemon juice
2 tablespoons dry mustard
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

I’ve left out the lemon juice when I didn’t have any and not noticed any difference. Same with the dry mustard. Though really, it’s perfect with everything in it.

Mix all ingredients together, and add the meat. The longer it can marinade the better but I’ve had as little as 30 minutes and still had terrific results.

How I grill them: Turn the grill to high and let it get super hot. Then turn the burners down to between medium and low. Put the chicken on. For the first turn, because the grill was really hot, sear both sides for about 3 minutes per side. Then I let them cook for 5 to 7 minutes per side, with the lid closed between flips, for about another 20 minutes or until juices are clear. Once removed, let them sit for another 5 minutes before cutting.

The chicken always comes out moist and flavorful. Even the kids gobble it up and they’re about as picky as they come.

~~*~~

I guess that’s it.

Wednesdays are boring.

~cunt

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