Tuesday, December 2, 2014

Holiday festivities

This coastal city has a light display and beginning this weekend a Boat parade. Gotta love the Holidays.


Friday, August 22, 2014


I participate in a summer art fair and one of the other artists brings in fresh flowers every morning for the ladies restroom. They are refreshing and pretty.

Saturday, August 16, 2014

Etsy shop

I do have an Etsy shop and I have updated it for the coming Fall and Winter seasons...https://www.etsy.com/shop/bypond24642?ref=search_shop_redirect


Friday, June 13, 2014

Wednesday, May 21, 2014


Every year, we get a coupon from Gulliver's http://www.gulliversrestaurant.com/   in Irvine, CA. for prime rib dinner. Usually, "buy one, get one" or "buy one, get one half off". Something fanatastic. If we go to lunch, the meal is just as good, smaller portion and less money. We went for my birthday this year. It was awesome as usual. The decor is Old English and the food is meat and potatoes cooked to perfection. They serve delicious creamed corn, too. Sourdough bread. MMMMM.
If you are ever arounf the John Wayne Airport in Irvine, stop in at Gulliver's. Great bathrooms, too.

Sunday, May 18, 2014

Bruschetta humor.

another giggly sentence in an otherwise regular recipe for Bruschetta. Read and find the giggly sentence:




Units: US | Metric

6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese


Whisk together chopped garlic, vinegar, salt, pepper, and basil.
When combined slowly drizzle in oil.
Add tomatoes and let sit for 20 minutes at room temp.
Meanwhile back at the bat cave, toast the bread.
This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture.
Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
Serve immediately.
The tomato mixture also makes a wonderful vinegrette for an antipasto salad.