Justin - 41 inches
Lucy - 20.5 inches
Now the question is how is it that a 19 lb dog has a stomach size that is half the size of 6 ft 3 in man, and a 24 week pregnant women?
Tuesday, August 12, 2008
Week 24
Week 24
The new glider for Jackson's room.
What Justin was doing when I decided I needed my picture taken.
Me and Jackson at week 24.
Me and Jackson at week 24.Monday, August 4, 2008
Sloppy Buffalo Joes
This is a good recipe. I am not a fan of normal sloppy joes, but this version was really good.
Sloppy Buffalo Joes
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
Don't add to much blue cheese to the top, Justin did and he said that it overpowered everything.
Sloppy Buffalo Joes
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
Don't add to much blue cheese to the top, Justin did and he said that it overpowered everything.
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