crazy weather

We have been having some crazy weather around here. I don't think it has stopped raining all week! My kids are going a little crazy... Hopefully the weather gets better before my house guests arrive tomorrow.

friendly flag football

It seems like with kids "someone always gets hurt." More often than not, in our family that person is Tanner (I probably come a close second.. ) I have had over a dozen calls from the school nurse around the 12:30-1:00 hour, that Tan is in the office injured. I have probably gone to school to pick him up at least 5 times THIS YEAR.. Last week he thought he broke his tail bone and said that "there is just no way he could sit in his chair for the rest of the day." This picture is very fitting, seeing that he is injured once again. Tanner needs to remember to "turn it off", or at least down as we say around here. Hopefully his competitiveness will serve him well later in life. He has recently taken up Ping Pong, and has a few big wins under his belt, including beating me, ouch!

sugar over laod

Now that this is done...

I have been busy making these....

and these...

and this. ( I can't stop eating this!!!)

Hear is the recipe. The link is on the side bar. Orangette.. So good...

Caramel Corn with Salted Peanuts
Adapted from DamGoodSweet, by David Guas and Raquel Pelzel

A few notes to help you along:

- The original version of this recipe calls for microwave popcorn. I used Newman’s Own brand microwave popcorn in the “natural” flavor. However, I don’t see any reason why you couldn’t use stovetop or air-popped popcorn, if you’d like. You’ll need 10 cups of it, and you’ll probably want to salt it lightly, since almost all microwave popcorns have at least a little bit of added salt.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
- If you plan to give this popcorn as a gift, know that it looks very handsome, and keeps nicely, in a Mason jar.

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.

If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Store in an airtight container for up to 5 days (or thereabouts).

Yield: about 10 cups

this month we have been...

training the dog, Ry and Tan have been adding a few new birds to their life lists, and I have been picking out paint! (and wondering if I should get Nestle' groomed?)

Looking for a little inspiration. I really love this bed....

A little peek at the remodel..

A few Halloween pics.....