Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Thursday, December 22, 2011


I always make a batch of these at Christmas so we have something besides sugar to snack on.

3 cups each of Wheat, Corn, and Rice Chex
1 1/2 cups small pretzels
1 1/2 cups sesame sticks, (you will find these yummy things where they have bulk foods.  Smiths and Walmart carry them)
1 1/2 cups cheddar cheese crackers
½ tsp. Garlic powder
1 tsp. onion powder
1/4 cup fresh rosemary, no substitutes
1/4 cup fresh oregano, no substitutes (If you have fresh dry Oregano leaves they work fine use 2 generous T.)
1 to 1 1/2 tsp. freshly ground black pepper
Cayenne pepper to taste ¼ tsp. minimum
1/4 cup olive oil and 1/4 cup butter  (can use all of one if desired.
1 lb. mixed nuts, preferably roasted

In a small chopper or by hand, chop the herbs until fine.  Melt the butter and oil together in a saucepan and add the herbs, garlic and onion powder with 2 tsp. water to soften the dry stuff.  Stir and cook for 1 minute to infuse the fat with the herbs.  Let sit to blend the flavors while you mix together Chex and crackers. Pour the herb mixture over the Chex mixture and toss until well combined.  Split chex mix up between two large cookie sheets and bake at 250 degrees for 40 minutes. Stir chex mix every 10 minutes and rotate on the oven shelves.  Add nuts the last 10 minutes.

Use your leftover Chex for a batch of Muddy Buddies