Posted on 12/29/2006 6:51:13 AM PST by dutchess
Beautiful rose Beth. Thanks for posting it!
Stay tuned. : )
Now that's one big snowball. I fear for our wolfie :o) !!!
Ah purple. Forgot to wear red today! Plus love the graphics you're posting. Thanks!
Not to worry about wolfie, he ain't done yet. : )
I WUV IT!!! HEHE.
(How MANY days...? Hm?! Hm?!:))
I would say you are both worthy opponents!
Hi meg. Beautiful pictures. Especially like the cats waiting for the snowball fight!!!! (so am I LOL!)
Oops, I thought you knew this was the whole weekend thread. I used the font you changed in the opening and bottom. Thought it was much prettier (although returned it back to blue). Didn't see your email until this morning when I was getting ready to post and was a little afraid to make the changes as billie tested my version last night but made the changes and IT WORKED. With all the problems both in my computer and formatting changes have been a little "intimidated"!!!! Anyway..it's fun working with you again sistah!!!!!
;)I'm grabbing a front row seat..
No action in this house today but the sounds of the back wall going down and new windowa and wall going up..Sassy and Silky are locked up with me..the other 6 in my daughter's room..My Silky is a great escape artist and we really have to watch her.
I have a computer in my room now because of the move out of the family room so I am having a fine time on the computer.
Yes!!!! Maxine! A party wouldn't be a party without her!!!!!
Oh...love that Happy Feet gif!!!! Borrowed and won't use for atleast 2 days!!!! :o)
Neat, dutchess. Now I am getting a clue about your name? I saw that pork and sauerkraut are the Pennsylvania Dutch tradition.
My mother's people were the Pennsylvania Dutch, first arrived in PA from the old country in 1732, then migrated to the Midwest.
Anyway, I get a bunch of collards and wash them well. Then, I take a sharp knife and cut off the stem as well as the middle ridge of the collard leaf... I chop them coarsely.
They go in a big pot, covered with water. Bring to boil, then lower heat. They need to cook at least 30-45 minutes to be tender. Sometimes, I cook chopped onion with them or add sauteed onion. As for seasoning, some people use salt pork or bacon. I use salt, pepper, paprika, olive oil and a dash of vinegar. A pinch of sugar doesn't hurt either. They must be tender to be eaten and the "pot liquor" is good too.
A lot of folks like these with black-eyed peas and cornbread.
((((Nothing personal. it was a collective request to wait to repost 1 or 2 days is all....& not asking anyone to remember who gave it or posted it 1st. Just a slight grace period before reposting on FR. No apologies needed.))))
((((LOL Dutchie!))))
There is still time to wear read today Dutchie!
;oD
Thanks for Your compliment!
You so get my humor!
;oD
Cool! LOL
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