
Our team is RED HOT... your team is SO NOT!
I'm in a high school frame of mind today... been contacting alumni for the past 2 days. But still managed to scrap the above **HOT** layout featuring KI Color Theory papers in my dd's fave color GREEN...

From our recent adventures in Central Oregon... the girls loved exploring the summit at Mt. Bachelor, especially the ride on the chair lift (I, however, was white-knuckled on the descent). Our trip was filled with new experiences for them - river "rafting" (well, okay it was technically a CREEK - and there was mostly floating happening) - the chair lift ride - hiking at the top of a mountain - playing in the snow in summertime - golfing on real turf - swimming every day - and Riley learning how to swim *underwater* (with her face fully submerged).





1 can pork and beans
1 can lima beans, drained
1 can kidney beans, drained
4 slices bacon
1 medium onion, chopped
1/2 c. brown sugar
1/3 c. ketchup
2 tbsp Worchestershire sauce
1/4 lb cheddar cheese, cubed
Parmesan cheese (grated)
Cook bacon until very crisp; saute onion with bacon. Drain fat from bacon and onion mixture. Crumble bacon into small pieces. Mix all ingredients (except Parmesan). Pour into casserole dish; sprinkle Parmesan cheese over top. Cook for 3 hours at 300.
For smaller family: use above proportions and cook in a smaller baking dish so beans will stay moist.
For party size: double or triple recipe above and use 9x13 baking dish. You may want to make extra sauce (ketchup, brown sugar, and Worchestershire sauce) to add halfway through baking if beans look a little dry.


Yes, ladies and gentlemen, katydids and katydads... in a landmark performance as Monarch Butterfly #5... our own redheaded sweetheart.

There's a Scrapbooking Idol contest at Picket Fence Designs... and what do I do? Sign up!!





Spring is here... and while opening our barbecue tonight to throw some chicken on the grill for the first time this season... I found MOSS growing inside the barbecue. *gasp*
We had baked chicken instead.
