Check out what I pulled out of my garden recently!  Freaky!

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This makes me laugh!

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A friend gave me this hot pepper seedling in the spring, but he wasn’t sure what kind they were.  It grew into a beautiful plant.  Anyone know what kind of peppers they are?

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Clearly I’ve been spending too much time in my garden…

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Here’s a great slow cooker recipe that I like to prepare before I go to work.  Get ready to arrive home to an awesome smelling house!

Nan’s Slow Cooker Ribs (Sweet & Sourish)

2 cups brown sugar (I use 1 cup brown sugar & 1 cup honey)

1/4 cup flour

1/3 cup water

1/2 cup white vinegar

2 tbsp. soy sauce

2 tbsp. ketchup or bbq sauce

1/4 tsp. ground ginger

1 or 2 cloves chopped garlic

3 lbs (2 decent racks) pork back ribs, or you can use beef ribs too!

Mix brown sugar and flour in saucepan.  Add water (& honey if using).  Stir.  Add next 5 ingredients.  Heat & stir until lightly boiling & thickened.

Layer ribs in a 5 quart (5L) slow cooker, spooning sauce over each layer.  Cover & cook on low about 10 hours, or on high about 5 hours until ribs are very tender.  You can shorten the time an hour or two for beef ribs.  ***if you have just one rack of ribs, half the recipe, it works just as well!  

I serve with a rice with peppers & onions dish & spoon the sauce onto the ribs & rice!  Mmmmm!

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There was a moose on the loose in White Lake this morning!  Thanks to Renee for sending in this beautiful photo.  Renee usually hangs out by the water while walking her dog, but stayed clear this morning…good thinking!  The moose eventually waded into the water, swam to the other side of the lake and disappeared into the woods.

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If you love tomatoes and have an abundance of them, this (from my friend Donna) is a perfect dish, and it’s easy!  It’s a cold tomato soup that’s great with a meal, or on its own with fresh bread or bruschetta!

Gazpacho

5 good sized ripe tomatoes chopped fine (or 2 large cans of whole tomatoes)

1 large can tomato juice

1 green pepper finely chopped

5 celery stalks finely chopped

1 cucumber, chopped into bite sized pieces

1/4 cup white vinegar

1/4 cup hot pepper relish (I just chop up a jalapeno fine or some pickled jalapenos)

2 Tbsps olive oil

1 tsp salt & sugar

1/2 tsp garlic powder (I use 1 clove of fresh garlic)

3/4 tsp dry mustard

1/4 tsp pepper

a few drops of tabasco (if you like spicey) and Worchester sauce.

Combine all ingredients, mix well, cover & refrigerate at least 4 hours.

Lasts several days in the fridge!

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I decided to paint the toe nails last night, but I couldn’t decide what colour I wanted so I did one foot green and one foot blue.  My husband likes the green as it reminds him of his fishing lures.  (!?)   

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Receieved an e-mail from Y101 listener Stephanie Young who won the trip to Toronto to see Zac Brown Band last Friday.   Sounds like the concert was fantastic, the crowd was huge & singing along, and Stephanie & her boyfriend even got to go the the “Eat and Greet” before the concert to have dinner with Zac and the band!  How cool!!!!  Here’s a photo from the show:

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I remembered seeing Hunter Hayes at a very young age performing on a talk show years back, so I looked him up on youtube…check out who he performed with on stage when he was just 4 years old!

http://www.youtube.com/watch?v=-P1c3nGyrCg

Hunter is now 20 (21 this Sunday) and opens for Carrie Underwood at Scotiabank Place December 8th!

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