14 September 2015

Week in review

Sunday September 6th

He made me breakfast. Fruit loops. 

He organized the silverware drawer. 

Monday September 7th. Last day of summer. 

Did my hair and make up for once. 

Me being silly. Was a day for selfies I guess. 

Tuesday September 8th 


But it didn't feel like it. It was hot as hell. 

I remembered my water. But not my cooler. Duh! 

Wednesday September 9th

Rick sends me a pic of Tristan every day. 

Thursday September 10th 

Also known as another day in hell. 

This is no joke. 

My it's hot as fuck on this bus face. 

Don't believe me? This was hour 5-6 on the bus. 

Friday September 11th 

Yup the weather is as moody as I am lately. 

This guy scared me. 


Take the bus where? To the end of this road and see what's there? If there's a turn around. I think not. But I do as I'm told. 

Saturday September 12th

Rick and Tristan apparently watched all the Star Wars and Tristan was Darth Vader here. 

That's my week in review. Hope you had a good week too!

13 September 2015


What a messy messy thing. I don't even believe in it. Well I didn't use to. Until two people just grow apart and can't be happy anymore. Then I don't believe in living unhappy anymore. So I guess it's a needed them. Like I wanted this to happen. I tried to fix it. I did. He will say I didn't. But we both made mistakes. No one is perfect. No matter how perfect he thinks he is. 

I wish I could say this was easy since it was my choice. But it's not. I ride a roller coaster daily. Up, down, round, and round I go. I have manic highs and manic lows. 

For now for circumstances I don't want to explain he has custody of our 6 almost 7 year old son, Tristan. This kills me most. Sure he sends me pics and I am lucky enough to see him. It still wrecks havoc on me and my emotions. 

I also have a super long route on a bus with no a/c. 8 hours a day. 8 schools a day. 180 miles a day. 210 students. Makes a girl tired. But this job change was a blessing and for the best. 

So for now I find comfort in the lord and the small things.  

19 January 2015

Olive Garden Pasta Fagioli Slow Cooker

Pasta Fagioli slow cooker crock pot version... just like Olive Garden

  1. 2 lbs ground beef
  2. 1 onion, chopped
  3. 3 carrots, chopped
  4. 4 stalks celery, chopped
  5. 2 (28 ounce) cans diced tomatoes, undrained
  6. 1 (16 ounce) can red kidney beans, drained
  7. 1 (16 ounce) can white kidney beans, drained
  8. 3 (10 ounce) cans beef stock
  9. 3 teaspoons oregano
  10. 2 teaspoons pepper
  11. 5 teaspoons parsley
  12. 1 teaspoon Tabasco sauce (optional)
  13. 1 (20 ounce) jar spaghetti sauce
  14. 8 ounces pasta
  15. Directions:

  16. 1
  17. Brown beef in a skillet.
  18. 2
  19. Drain fat from beef and add to crock pot with everything except pasta.
  20. 3
  1. Cook on low 7-8 hours or high 4-5 hours.
  2. 4
  3. During last 30 min on high or 1 hour on low, add pasta after you cook it 

Carrot Cake Jam

Still on my canning kick.


Makes about 6 (8 oz) half pints
Sweetened with crushed pineapple and spices, this sunny fall jam tastes just like carrot cake. It makes a perfect gift for any occasion.


Waterbath Canning



  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
  2. COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. 
  3. ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 
  4. LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I love this simple sweet jam. The spices knock it out of the park. 

Candied JalapeƱos aka Cowboy Candy

I'm on a canning kick. 


I love the spicy, sweet, tangy mix of this recipe. The sauce is also a winner to put on a glazed ham or pork bbq. It's a very Carolina heat sauce flavor. 


  • 3 pounds Firm, Fresh Jalapeno Peppers, Washed
  • 2 cups Cider Vinegar
  • 6 cups White Granulated Sugar
  • ½ teaspoons Turmeric
  • ½ teaspoons Celery Seed
  • 3 teaspoons Granulated Garlic
  • 1 teaspoon Ground Cayenne Pepper

Preparation Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!

To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!