Monday, June 20, 2016

emergency info on your phone

In an emergency the fastest way for emergency personnel 
to find out who you are is by checking your wallet or cell phone 
but what  if your phone is locked? 

photo credit:

Emergency contacts can be viewed on Android and iPhones 
even if the screen is locked but you have to set it up ahead of time. 
You can find an app, but your phone already will be equipped. 

For an iPhone go to the Health app on the home screen

Click “medical ID” in the lower right corner. 
If you’ve never gone into this app, you’ll see the 
Medical ID screen and need to click “create medical ID.” 

You can add other information, but the key is to 
scroll to “add emergency contact.” 
Pick the contact’s phone number. 
Click “done.” Click “edit.” 

Make sure “show locked screen” is on (green is showing). 

Lock your screen by clicking the power button on the side. 

Slide to the keypad. Click “emergency” in the lower left. 

Click “medical ID” in the lower left.

Your emergency contacts will be displayed

Information taken from an article in our 
Democrat and Chronicle newspaper

Monday, June 13, 2016

three little four leaf clovers

Red hair and blue eyes is the rarest combination in the world

The majority of natural redheads have brown eyes, with others likely to have hazel or green shades.

But like red hair, blue eye colour is a recessive trait, meaning that both parents must carry the gene for a child to be blessed with it. This makes those with red hair and blue eyes the rarest minority in the world, with only 1% having both.
So, each one is about as rare as a four-leaf clover.

Here we are with our three little four leaf clovers


Selah likes when Cedar and Ezra do whoo voices for her.

Monday, June 6, 2016

buffalo classic caesar

During our recent trip to British Columbia 
we discovered one of Canada’s favorite cocktails
 A Classic Caesar

Mott’s Clamato Rimmer
1 oz. vodka
4 dashes worcestershire sauce
2 dashes hot sauce
4 oz. Mott’s Clamato cocktail
3 dashes freshly ground salt and pepper

Rim a glass with lime and Mott’s Clamato Rimmer
Fill the glass with ice, add all ingredients and mix thoroughly. 
Garnish with fresh celery and lime.

Photo credit: Appetite by Random House The Classic Caesar

Upon returning home we didn’t have all the ingredients
so we invented a new version

Buffalo Classic Caesar

Fill a glass with ice
Add a dash of Buffalo Wing Sauce

Add five dashes of Bragg’s Liquid Aminos

A shot of vodka is next

Pour in ¾ cup Clamato Juice

Garnish with a lime wedge

Add a dash of celery salt

Our family loves all things Buffalo Wing flavored
so this is a perfect fit

Monday, May 23, 2016

apron shirts

While visiting the kids in British Columbia
I came across a fun sewing project at their local farmer's market.

They are aprons made from thrift store shirts.

I made several for our little ones.

Mine are made from men's small dress shirts
 but a child's large may be better {shorter}

It was fun playing with sleeve pockets 
and transferring labels to the front.

You may find the directions on this blog helpful
if you want to try making some

Here are two photos from Liz's blog showing cutting instructions

 photo credit {}

photo credit {}

This is the back view of one showing the 
collar and folded under edges.

Monday, May 16, 2016

rich full-flavored indulgence

At my son's house they drink Chock full o' Nuts coffee,
It is the least expensive coffee at their local Price Chopper.

While at the store I thought I would splurge 
and buy Eight O'Clock coffee for them.

With these two kinds of coffee to compare
I knew which one I would like better.

I was wrong . . . 

The clear winner was Chock full o' Nuts.
"Rich full-flavored indulgence" indeed.

Sunday, May 8, 2016

cinco de mayo baby

Selah Kiri
arrived in time for mother's day

Cedar and Ezra are amazed

falling in love once again

[the story behind her name]

Saturday, April 30, 2016

key lime poke cake

Key Lime Poke Cake
Serves: 12

Cake Ingredients
1  15.25 oz. yellow cake mix
1  3.4 oz package instant lemon pudding
1  c. water
1  c. canola oil
4  large eggs
2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients
1  c. confectioners' sugar
2  tbsp. fresh lime juice

Frosting Ingredients
8 oz.  cream cheese (room temperature)
1/4 c. unsalted butter (room temperature)
2 c.    confectioners' sugar
1 tsp.  lime zest
1 tsp.  lime juice
1/2 c.  graham crackers (lightly crushed)

Heat oven to 350 degrees F.
Zest and then juice two limes.
Lightly coat a 9-by 13" glass pan with cooking spray.
In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.


Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}

Saturday, April 23, 2016

carrot tops

My carrot-top grandchildren
like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft
{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 
and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar
and refrigerate for a few hours

these are also a nice addition to a relish tray

Tuesday, April 19, 2016


This political season has troubled me in so many ways
but the right to vote is a privilege.
Sigh . . .