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Blogosphere

I’m currently missing the BlogHer Conference in Chicago. This conference is courted by Yahoo, AOL, and Google with Typepad and WordPress tech support available – even Butterball is leading a session on The Art of Food Blogging. I think Shorel might have gone just to have breakfast with the Google Experts on day 2.

Reading

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Open Air Well Baby Clinic

Friday evening, a few of us neighbors were standing around talking outside as the sun had set and the heat had settled. Amongst us were 2 middle aged women with their dogs. Yes, that means 2 dogs for Schäfer to view. His excitement is so contagious that I want to buy him a dog! But

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Lasagna

INGREDIENTS

Lasagna Sauce:

2 pound ground beef (2 jin) 1 (28 ounce) can stewed tomatoes and 1 (28 ounce) can crushed tomatoes (3.5 jin fresh tomatoes) 2 yellow onions chopped (or whatever onion is available) 2 green bell peppers chopped 5 cloves garlic chopped 2 tablespoons white sugar 1 tablespoon dried basil 1/2 teaspoon

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Reese’s To The Rescue

On Tuesday, there was an explosion inside our home. One question set it off.

“Is everything with the job going alright?” asked innocent Shorel.

“BOOM!” replied our helper.

Oh my. As Yoda would say, “Naive am I.” Her response was totally unexpected. I thought everything was just fine.

After a very emotional 45 minute conversation

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BBQ Pulled Pork

INGREDIENTS

1 1/2 cups ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar (apple cider vinegar) 2 tablespoons prepared Dijon-style mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast (4 jin lean pork)

DIRECTIONS

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Catching Up on America

A friend from America arrived last week. Though it was amazing to see her, we were also taken aback at how quickly she spoke English. Turbo English. And she’s not really one to chat all the time about nothing. This was just “normal speak” which we found very abnormal. During our visit, we learned some

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