Ribbons Of HeartSong by Ribbons10 on Etsy.
I found pretty pretty jewelry on Etsy 🙂
We were driving through New Mexico, on a road we’d traveled many times before. This time
was different, because this time we pulled off the road to see sites you can’t see from the road.
In Hondo, you can pull over and buy Organic Honey, Fruit, and all sorts of things.
One particular little road went off the edge and disappeared steeply down into a small
valley. My husband wasn’t in a hurry so he pulled off the main highway onto this little
road. What we found was an oasis, a garden befitting a queen, a brilliant butterfly
habitat that I didn’t want to leave! These photos are from that day, last year, 2014, in
Hondo, New Mexico. Next time you’re on your way to Ruidoso, pull over in Hondo
so you can Stop….and smell the Iris’s!
http://www.northernhorse.com/bechthold/index.htm
Our original stallion, “Roan Command”, carried the pedigree of Joe Hancock,
Driftwood, and King.
In our local area of Northern Alberta, the Roan Command horses have a reputation
of being long-term ranch horses. They have been described as the horses that
“take a lickin’ and keep on tickin’”. They are the type of horses that can be used
all week on the ranch and then hit the jackpots on the weekend. They are solid
horses with good dispositions, that don’t breakdown.
New foals this 2015 Spring:
Over the last ten years we have increased our herd, but have maintained the
reputation for raising horses that are strong and willing. Our new stallions carry
the bloodlines of:
Driftwood, Joe Hancock, King, Top Deck, Doc Bar, King Leo Bar, Jewel’s Leo Bars,
Blue Valentine, Zan Parr Bar, Two Eyed Jack, Otoe, JB King, and Skipper W. Many
of our mares carry on the Roan Command pedigree.
Armadillo eggs recipe | Homesick Texan.
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Armadillo eggs
Ingredients:
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing
Method:
Preheat the oven to 375 and lightly grease a baking sheet.
Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.
Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.
Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.
Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.
Serve with buttermilk dressing, queso or salsa.
Yield: 24 armadillo eggs
Past Charities Of The Month
April 2015 – The Parker Lee Project
March 2015 – The FEED Foundation
February 2015 – The American Heart Association
January 2015 – Autism Society
December 2014 – Operation Gratitude
November 2014 – St. Jude’s Children’s Research Hospital
https://www.facebook.com/BrendaYoungWildTreeRep/timeline
1 bottle Simple Sangria Mixer, frozen in an ice cube tray
½ 750ml bottle white wine
½ cup frozen cranberries
Puree frozen Simple Sangria Mixer ice cubes,
white wine, and frozen cranberries in a blender.
If desired, sugar the rim of each glass by dipping
in lime juice or water then sugar. Serve with lime
and orange wedges if desired also.
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