Since the lilac tree out front is now blooming as are some of the bushes, I thought I'd share some pics with you all.
Particularly worthy of notice is that ALL of the river rock (which was around the entire house!) has been taken and mulch has been laid in front.
The back yard is now ready for some late Spring/Summer perennial planting! I must have flowers, and lots of them.
Check out our back fence....we got the idea to decorate it from our next door neighbors who've created such a cute backdrop to their flower bed. Soon we hope to have a lattice privacy panel in place on one side of our deck, which will give me more places to hang "treasures" I find.
I hope everyone had a wonderful Easter and that you are all enjoying beautiful Spring weather in your neck of the woods!
Tuesday, April 10, 2012
Sunday, April 8, 2012
Tuesday, April 3, 2012
Saw these in this month's issue and felt the need to share. I don't know how many calories they have and I. don't. care. These will be a reward for me when I accomplish my work-out goals this summer!
If you get a chance to try these before I do, make sure to comment here and let the rest of us know how you liked them!
Tex-Mex Bacon Cheeseburgers
12 slices good-quality smoky bacon, 4 slices finely chopped and 8 left whole
1 1/4 lbs. 80% lean ground beef
3-4 tsp. grated onion
2 cloves garlic, finely chopped or minced
2 Tbsp. pureed chipotle in adobo sauce
2 Tbsp. worcestershire sauce
Salt and pepper
Vegetable oil, or extra virgin olive oil, for drizzling
3 Tbsp. butter
2 Tbso. flour
1 C milk
1 1/2 C shredded cheddar cheese
1 can (14 oz.) diced tomatoes with green chilies, well drained
Rolls and Toppings
4 soft burger rolls, split
Crisp yellow tortilla chips
Chopped onion, tomato, cilantro and pickled jalapeno
1. Arrange the 8 whole bacon slices on a broiler pan and bake at 375 degrees until crisp, 10 to 12 minutes.
2. Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chipotle puree and worsestershire; season with salt and pepper. Form into 4 patties (thinner at the center); drizzle with oil. Grill the burgers for 5 minutes on each side for medium done.
3. Make the queso sauce: in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes.
4. Place the burgers on the bun botms and top with the queso sauce, criss-crossed bacon strips, corn chips, remaining toppings and bun tops. Serve extra sauce on the side.
Serves 4, obviously.