Friday, December 28, 2012

Tuesday, December 25, 2012

360/366 (2012): The Greatest Gift

The greatest gift I ever gave myself was signing up for a
Wordplay Class with Maureen Ryan Griffin in 2003.

Sunday, December 23, 2012

Saturday, December 22, 2012

357/366 (2012): Holly's New Pet

Larry has allergies so I got Holly the perfect pet.
Meet Rudy, Holly's reindeer. We discovered he likes beer, 
particularly Red Nose Winter Ale.

Friday, December 21, 2012

Sunday, December 16, 2012

Saturday, December 15, 2012

350/366 (2012): Until We Dance Again

Dancin' John can be found in many MerleFest Youtube videos doing what he loves best - dancing. He dances with such passion and joy, it's hard not to notice him. That's how I first met him - dancing away at a Donna The Buffalo show. Here he is waiting in line for the Warren Haynes Christmas Jam and he looks like he might break into dance any second.

Friday, December 14, 2012

Thursday, December 13, 2012

348/366 (2012): Art-O-Mat

Remember when you were little and you got a box of Cracker Jack? What was the first thing you did? You looked for the prize, right? Art-O-Mat is the grown up version of Cracker Jack minus the calories.

Click on this link to find an Art-O-Mat near you.

This Art-O-Mat is by ArtBot138.

Wednesday, December 12, 2012

347/366 (2012): Best Recipe Discovery Of The Year

 Cornell Chicken on The Big Green Egg

This recipe was my favorite discovery of the year. Thank you Stevie B. Cornell chicken is to Upstate New York what BBQ is to Carolina. Think: Firehouse and Church fundraisers. I tweaked it from the original recipe I found online because that's what I love to do. Hope it brings joy to your taste buds.

Marinade:
2 cups cider vinegar
1 cup olive oil
1 egg
2 tablespoons salt
1 tablespoon Weber Chicago Steak Seasoning or Pike's Peak Rub
1 tablespoon poultry seasoning
1/2 teaspoon ground black pepper

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

In a medium size bowl, mix marinade ingredients together and whisk briefly.
Pour about 2 cups of marinade over chicken in glass baking dish, cover and refrigerate overnight. Refrigerate the remaining marinade for basting during cooking tomorrow.

Heat up the Big Green Egg (or barbecue) and cook until internal temperature is 180 degrees F. Baste as desired during cooking.

Any leftover chicken makes for an excellent soup base.

Thursday, December 6, 2012

341/366 (2012): Fabric(ated) Memory


I only knew my grandmother through photos and other people's recollections.
Then one day, I discovered this stack of her handmade dish towels. They were stashed in the back of our linen closet, lost and forgotten. I rescued them. But I also think they have rescued me, connecting me to my grandmother in ways otherwise not possible.

Saturday, December 1, 2012

About Me

My photo
I love the 365 project. It allows me the opportunity to be creative every day for a year.