Look what I just got in the mail!
November 8th, 2009 - 1:01 pm KY Time
Howllo Fellow Basset Hound and Nephew Lovers! For some reason I do talk (aka brag) about my nephew Henry too much. I opened a letter my sister sent with some fun items. Look at this!
My Nephew takes Mandarin Chinese and is making an A+! Nin or Henry, if you see this blog posting, what does this say? That has got to be one hard subject. Plus, Henry is in the drum line.
One thing I know for sure is those Southern States take their drum lines very seriously.
Just as seriously as hounds wanting to sleep with boys when they visit. Hope to see you soon Henry…..
Love, Cat, Chaps and Emma (in her glory)!
More glory moments later…..
Comments(4)
Cat,
What a lovely surprise for an A+ Aunt! Having been a “band geek” all through HS and Morehead, I KNOW about drumlines!
also want to know more about how you sear that hamburger! Sounds yummy and I am sure that Chaps and Emma agree!
I know Paula – It was great. I just don’t get to see my nephews who live in Atlanta that much. They grow up so fast.
I was making Lasagna and I was searing the ground beef in Chardonnay. OMG! The smell is so good. Then I add it to my sauce which as more Chardonnay!
I had to LOL at how I spelled worship. Warship! Twitter won’t let you fix it. You just have to delete it. Who cares! LOL
Cat
What are the poportions you use in this magical concoction? Chardonnay and Basset…..you are speaking my language! 😉 I’m sure the mayor and first lady agree too!
What I do is set a very hot skillet with ground beef in it. I buy the Laura’s Lean which is very low fat so it starts to sear very fast. I break it up as it is browning and add a very small amount of Chardonnay to keep it from burning. You have to stay right on it. You can get a great crispy sear. I also drain it half way through and throw the meat back on the hot skillet. Add a bit more Chad and then add to your sauce. It all depends on the amount of meat you are cooking. My trick is having a pan that holds the meat in a flat area.
Hehe
I use Chardonnay for all of my cooking. Even when I heating up left overs. Splash on a bit of wine and everything is fine!
hehe
Cat