No February 29th this year ..... so

From Dooooogie's Kitchen

BLUEBERRY CUSTARD PIE INGREDIENTS: 1 store bought pie shell 1/2 cup sour cream 2 eggs 1/4 cup butter 1/3 cup flour 3 cups berries ; use your favorite or what's available. 1 cup sugar; I use fake stuff. 1/2 cup flour 1/2 cup sugar DIRECTIONS: Preheat oven to 350' Place berries in pie shell Beat eggs, than add the sour cream, 1 cup sugar, 1/3 cup flour. Pour over berries. Combine the butter,1/2 cup sugar and 1/2 cup flour. Stir into crumble. Sprinkle over pie. Bake for 50-55 minutes = 4 yums up.

Before & After

Morning Flowers

Please "appreciate" my portfolio

Hello all! I'm building a design portfolio online as a freelance graphic designer. I'd appreciate it if you'd take a few minutes to visit it and "appreciate" your favorites. Thank you!

If you have a moment, please visit my blog too: lizmarieclark.com.

He's just so fun (and he'll be 7 months old tomorrow!)

Seems Like Yesterday

Settling In Nicely

Gene & Ruthie Berkus circa 1943

Somewhere In Time

Super Bowl With Some St Francis Buddies

From Dooogie's garden

February 9th Gathering For Josie & Mimi

Put Your Own Title To This Photo

"Dr. Williams, Wanted In Surgery"

"Spit - Shinning Clean"

They're getting closer.

Another tested winner for Pops & Mimi.

I usually don’t like creamy sauces but the sappron makes it special & delicious. penne with sausage and saffron

Fine sea salt to taste • 1/8 teaspoon crumbled saffron threads • 2 tablespoons extra-virgin olive oil • 1 cup thinly sliced onion (from 1 medium) • 1 tablespoon fresh thyme leaves • 3/4 pound sweet Italian sausage • 1 cup heavy cream • 1 pound penne Instructions Bring a large pot of salted water to a boil. Meanwhile, combine 1 tablespoon water and saffron in a small bowl; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add onion and thyme; cook, stirring frequently, until onion is softened, about 4 minutes, then add sausage and cook, breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 6 minutes. Add cream, saffron mixture and generous pinch salt; bring to a simmer and cook for 2 to 3 minutes. Remove from heat and cover to keep warm. Add pasta to the boiling water and cook until al dente. Drain, then transfer to a large bowl; immediately add cream mixture and toss to combine. Adjust seasoning and serve immediately.

Some of you may already be aware that Sunday we lost one great guy. Carson died in his sleep after a very short illness. He will be missed.