FOR TODAY … 31 March, 2009
Outside My Window… Slowly greening grass, clouds, optimistic robins.
I am thinking… that it should surely be warmer for one week into Spring already!
I am thankful for… no flooding or blizzards. Poor Fargo!
From the kitchen… leftover homemade pizza casserole.
I am wearing… teal/tan striped shirt, tan khakis, Born clogs.
I am creating… quilting my heart out on my sampler quilt; still practicing crochet.
I am going… to stop at the drugstore on my way home.
I am reading… Keep Yourselves in God’s Love
I am hoping… that the traffic isn’t bad on my way home tonight.
I am hearing… cars outside, and someone around here clicking their ballpoint. Argh!
Around the house… one more load of laundry.
One of my favorite things… a clean desk, like the one I just achieved after a hectic two days here. 😀
A Few Plans For The Rest Of The Week… getting together with an old friend to make Mexican stuff and to watch Star Trek: The Next Generation DVDs. 🙂
My Picture Thought … our weather Sunday evening; this is from our side door. We still had ice and a bit of snow on the north side of our property this morning.
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April's Atelier 
Mexican food and STNG…sounds like a winner to me!
Oh, how I hate pen clickers…and gum poppers…and pencil tappers. I’m sure you have thought of 50 different ways to end their misery, eh lol?
::besos::
Penny \IiiI
Pizza casserole? Are you going to share your recipe?
HEY! We went to go see Knowing in the theatres and guess what is coming out? Star Trek…with Kirk’s son!
I actually knew about the movie but have no idea when it’ll be released! Summertime, do you think?
The pizza thingie… starts with a double box of those Chef-Boy-Ardee (sp?) pizza kits. We use that crust mix, completely lining a casserole dish with the dough(after buttering it well.) Then we press Boars Head pre-sliced pepperonis into the dough along the sides and bottom, and pour in the sauce that comes in the kit. Add one half pound of Muenster and a whole pound or more of mozzarella, freshly shredded. The bagged shredded stuff doesn’t melt right. One final layer of pepperoni slices, top with the Parmesan in the kit (or fresh, if you have it), and bake for 20-25 minutes at 425F.
We call it our 10-pound pizza, and I’ll leave it to your imagination as to whether that refers to the pan or our weight gain. 😉 We’ve been making it and refining it for over 10 years, but this version seems the best so far. We’re thinking about adding seasoned ground beef, etc.
Ohhh…Italian sausage! and onions. and mushrooms. and..and…and.