Wine ~ Chocolate ~ Art

190427 - Choc and Wine

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Salsa Meets Salmon

 

 

Our favorite way to make salmon has always been with Caribbean Jerk, and we really thought there was no way to improve on it until we added Angelo’s Gourmet Firehouse Pineapple Habanero Salsa to the top.  CRAZY GOOD!!!

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Angelo ~ you’re a genius!

What’s The Buzz?

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March 15th – the buzzards return to Hinkley, OH.  Every year.  How do they know?  These particular buzzards decided to move along from Hinkley to the lake.  Guess they’re beach buzzards.   

A few years ago on March 15th, we got up before dawn, made our way to Hinkley and stood in the cold around a campfire-in-a-can (50 gallon drum), drinking coffee and hot chocolate, kibitzing with the dozens and dozens of other people who had done the same while we waited…and waited…and waited.

We saw the sunrise before we saw a buzzard.  Eventually, the cold got to us so we went home.  And what do you think we saw as we rounded the bend for home?  If you guessed buzzards, then you are absolutely correct.

 

Fire and Ice

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This idea came to me from my friend, Joani, who watched her mom do this nifty bit of trickery many times ~

If you just can’t seem to get that stubborn candle nub out from your favorite glass candle holder, just put it in the freezer for about 20 minutes or so….or if you’re like me, a couple days until you remember where you put it after you’ve looked for it for the original 20 minutes.  But I digress.

When you take it out of the freezer, just run a knife around the edge of the candle and it will pop right out!

I do recommend waiting until the glass has come to room temp or run it under hot water before lighting the new candle in it.