Knitting, Singing, the Universe and all....

This is one of the funniest things I've ever seen :) After watching, go buy their books - they are pretty funny as well! I found this through a Ravelry friend in Ontario Canada - see, internet friends are wayyyyyyy cooool :)

Just for those of you who salivate easily, here's some of recent kitchen happiness! Snickerdoodle Muffins - I think these would round out a breakfast with that Candied Bacon from a couple of weeks ago :) As Jon said (halfway through his 4th muffin this morning) "I think this is a keeper!" Another recent just-plain-good-food dinner was Robbin's Oven Stew with Embellished Cornbread . Snickerdoodle Muffins preheat the oven to 350. Cream 2 sticks butter with 1 c. sugar; add 2 eggs, one at a time and blend well. In a separate bowl, stir together 2 c. whole wheat flour (you have to get a little nutrition in something like this!), along with 3/4 tsp. each of the following: baking powder, baking soda, and cream of tarter. You can do without the cream of tarter - but it will give a lift to the rise, and a little tanginess-boost to the flavor. I also liked the addition of about 1/2 tsp freshly ground nutmeg - but I know Stella will leave that out as well :) Add 1/2 the fl

Guess who's been working on The 3rd Annual Vintage on Broadway? I am on several committees: Entertainment, Auction Items, and Planning, and have become a maniac organizer :) I have been gathering lots and lots of Silent and Live Auction items - Here's a 20-year old bottle of wine that we will Live Auction! It got 91 Points the year it was vinted, and has a reputation of being quite fine even at this age! We have several University of Montana Grizzly-Themed items for Silent Auction, including basketballs signed by the Women's and Men's Teams, and this Collegiate Superlight 3.5 golf bag from Sun Mountain Sports: And the most amazing of all.....Leela Autio (Rudy's widow) has donated a signed, limited edition (9/20),lithograph of Rudy Autio's, titled "Piano Jazz" featuring his signature women and horse images. Rudy was a Montanan of Finnish extraction and proud of it. Here's a picture of Rudy - his official web-site is www.rudyautio.com I don't h

Here's how you do it!! Pre-heat your oven to 350 degrees. Prepare a baking sheet: line with foil, go up and over the edges of the pan with the foil. You will thank me when you are done if you carefully do this! Take a pound, +/-, of good, dry cured, thick cut bacon, separate the slices and tuck them against, but not on top of, each other to fill up the pan. Get out your jar of honey. Drizzle the honey thickly over each slice of bacon. Now, grind pepper heavily over the bacon. Place the pan in the oven. After 10 minutes, carefully slide the pan out of the oven, turn the bacon over, (just leave the melted fat in the pan - it will help fry the bacon better!)and again with the honey and ground pepper over all. Put it all in the oven again - maybe 10 minutes later, check it. (it should be smelling like a heavenly fat-sweet-spicey something!)I often leave it in for another 2-3 minutes. When it's "done" it will not be stiff and crunchy, but rather it will be somewhat stiff

It was Jonathan and Stan (his dad)'s birthday week, so we had dinner!! Having smuggled Huo-Guo spices home on the last trip (thanks to our friends in Zhongshan!), we were ready to once again try re-creating this special winter dish at home in Montana. In China, the Guo-guo restaurants might even have a gas burner built into the center of the table - we improvised with a two-burner hot plate. Two pots meant we had both a mild and a spicy version of the broth, and Jon's big "present" this year was his new meat slicer-- he had a great time freezing and then thinly slicing pork and beef that we immersed in the boiling broths and cooked at the table. (Yes, he IS growing his hair out..... discuss!!) Stan and Bev brought several baggies of cut up vegies - in China there would not be so many, but here, we have to accomodate Robbin's vegetable fetish. Friends Boris and Kate appreciated all the different tastes. Each person creates their own version of a dipping sauce from