As I’ve said before I work with some pretty talented people! One of them, Aimee Hachigian-Gould. Aimee is a down to earth friendly person. She’s an amazing cook, rancher and on top of that she is an orthopedic doctor. Not only does Aimee run a ranch, her orthopedic practice, compete in numerous competitions she is also our center physician. Wow, some people can do it all! Most recently she competed in the Pillsbury Bake-Off. She wasn’t the grand prize winner, but she was one of the few entrants that actually made something from scratch, using Pillsbury flour versus one of their convenience products.
On March 3, 2010, Aimee was featured in the LIFE section of the Great Falls Tribune. One of her recipes, the Featherlight Cheddar-Ranch Puffs, got my taste buds yearning, for, well, a taste. So I set out to make her puffs. I’m not a baker, no really, I’m not. I keep saying that every time I bake something (it’s my back-up in case I fail). If a recipe calls for yeast, I am usually not interested (unless I use my bread machine). However this recipe didn’t require the usually rise, then punch down, then shape, then rise, then bake and finally eat. So I was optimistic. And oh my, did my optimism pay off. Let’s just say my two most favorite foods are #1 Cheese and #2 Bacon. These puffs had both and plenty of them!
Ingredients
1 pkg (1/4 oz) active dry yeast (2 1/2 tsp)
1/4 c warm water (105° to 115°)
3 cups Pillsbury All Purpose Flour (of course)
1 Tbs baking powder
1/4 tsp baking soda
1 tsp salt
1 package (1 oz) Ranch dressing mix
1/2 cup cold butter, cubed
1/2 c thinly sliced green onions (8 medium 3 large)
2 cups shredded cheddar cheese (8 oz)
1 lb bacon, cooked and crumbled (I used 8 oz because that’s what I had left over from breakfast)
1 1/4 cups buttermilk
cooking spray
Directions
Heat oven to 400°. Line cookie sheets with with cooking parchment paper; spray paper with no-stick cooking spray.
In a small bowl measuring cup, mix yeast and warm water; set aside.
In large bowl, mix flour,
baking powder,
baking soda,
salt,
and ranch dressing.
Lazy me, I mixed it with a used measuring spoon.
Add butter cubes.
Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
Chop the green onions. In small microwavable bowl, place onions.
Cover with microwavable plastic wrap, folding back one side to vent;
microwave on high 30 seconds.
Cool slightly, about 2 minutes.
Grate cheese and crumble cut bacon.
Oh baby, now this is what I’m talking about!
Add the cheese and the bacon.
Toss until well coated.
Stir in yeast mixture, onions
and buttermilk all at once,
mix until soft dough forms.
(note: I had to add a little more buttermilk)
Drop dough by 1/3 cupfuls 2 to 3 inches apart onto cookie sheets.
Bake 14 to 18 minutes or until puffed and light golden brown.
While we wait for them to bake, thought I’d share the wonderful weather Great Falls gets in the spring.
Besides snow, how about some hail…really, this is a great place to live, despite the anomalies of weather.
The timer goes off at 14 minutes, not ready, I add two more minutes then…
Perfection!
How about a closer look?
See the bacon, the cheese, oh my, it’s food-gasmic!
Forgive me, I think I need some time alone with these puffs…
Aimee recommends serving them warm (like they’d have a chance to get cold) with additional butter, if desired.
Hey folks, don’t make too much fun of me….Yes I know Zucchini is spelled wrong in the title…see my spell checker doesn’t check the title, apparently neither does the computer operator. I was “viewing” my post after publishing it and wow! First thing I saw was a painfully obvious spelling error. Okay so no problem, I immediately go back into my editor and change it and update it.
I think to myself, ha, no one reads this anyways so I’m sure I changed it in plenty of time. Much to my frustration, the title changed in my view but each time I visited the site it was still there, mocking me, telling me I am a nimkumpoop, did I spell that right…is that even a word? I’d look it up but I can’t spell.
Please don’t let your children read this, I wouldn’t want them to be influenced. Erase it from your mind and see what it’s supposed to say, please could you do that for me? Thank you kindly, I know you got my back!
And we return to the original post…
I love zucchini, it seems to have some kind of magical property where it’s like a sponge and absorbs the flavors it’s cooked with. This is a total change of how I felt about it when I was younger. When I was younger the only way to get me to eat zucchini was grated or minced, disguised as something more appealing like lasagne or “banana” bread. I later found out that it was zuccini bread…never made the connection! Which brings me to another point, the versatility of zucchini. It can be made into bread, muffins, cookies, cakes, kebabs, lasagne, pasta, it can be grilled, sauteed, broiled, steamed, pickled, fried, holy moly, you get the picture. Was that a run on sentence? Or was I just running on? So easy to do when zucchini is the topic.
I do apologize for my photos, it was night and I didn’t have any good light, none-the-less, I think you can follow along…okay so follow the bouncing ball….I don’t have a little bouncing ball for you to follow along with. It would be cool if I did. Just having another one of my flashbacks…maybe it is the zucchini/kid topic? Maybe I’m just certifiable! Okay not maybe, definitely; it’s a genetic thing, I can’t help myself.
Because the family loves all things lemony and loves thyme, they are really the star in this show. The zucchini is nearly the host to the lemon and thyme. It’s a good thing that the zucchini has no problem being in the supporting role.
Ingredients
2 medium zucchini
2 shallots
2 Tbs butter
1 Tbs Thyme (cause I love thyme!)
2 tbs lemon juice
Kosher Salt & Fresh Ground Pepper to taste
Directions
Cut zucchini on a diagonal.
Thinly slice the shallots.
Melt the butter over med to med-high heat in a large skillet.
Add the zucchini and the shallots.
Chop the thyme.
When the onion is translucent and the zucchini gets a nice golden color add the thyme and the lemon juice.
Generously salt and pepper.
Serve immediately.
Now I must go and eat my zucchini like a good little girl!
My work center banded together to volunteer for our local NeighborWorks, I personally wasn’t keen on waking up early on a Saturday, but in the end it was a satisfying experience.
NeighborWorks® Great Falls (NWGF) is a non-profit organization with the mission of rebuilding historic Great Falls neighborhoods and creating home ownership opportunities for hard-working families. This mission is achieved through an active partnership of residents, financial institutions, the business community, and governmental and non-profit agencies.
NWGF is a member of the National NeighborWorks® Network and one of over 200 community-based organizations dedicated to creating healthy communities. Led by neighborhood residents, NeighborWorks® organizations work tirelessly to revitalize communities, reclaim abandoned and distressed properties, and promote home ownership.
NWGF builds new houses in historic Great Falls neighborhoods, rehabilitates older homes, and provides loans for owner rehabilitation projects, emergency loans and foreclosure prevention. Homebuyer education is offered monthly for a small charge for materials. One on one housing counseling and homeownership planning are available at no charge. New and rehabilitated homes are sold to low and moderate income families. Loans are available for down payment and closing costs assistance.
NWGF is funded through contributions from community businesses and banks, grants from the City of Great Falls, the Department of Housing and Urban Development and private foundations, and through fees for service.
Nationally, NWGF is recognized for excellence in home ownership services, having assisted more than 1,300 families become homeowners in Great Falls since NWGF was founded in 1980.
What’s so cool about NeighborWorks is that they build/refurb 10 houses at once and the families can’t move in until all the houses are ready. It takes all the neighbors to make a neighborhood.
Here’s a snap shot of what we did.
Here’s the boss.
Team work in action!
Hey CAT driver, can you deliver to my house?
HooRah! It’s takes a manly man to do double duty!
How many people does it take to lay sod? A whole neighborhood!
How do you lay sod? One roll at time baby, one roll at a time…unless you are a manly man!
Couples working together.
There is always time to guide the young ones.
Supervision at it’s best.
Stomp the yard!
Some people worked, some people just said…what the heck.
It’s amazing how a group of people can accomplish anything.
That’s the way to do it…with a smile…obviously I’m not doing it, that’s why I’m smiling!
Ain’t it great to be the designated photographer.
Are you feeling the love? I am.
A lot of time was spent on our (their) knees.
Can you think of better couple time?
That’s right, we are the champions!
Check out the some of the handy work.
And after….
The feeding frenzy begins.
And so does the comraderie.
I love these people!
Thank you for being so kind, so generous, for giving up a Saturday morning, for helping, for being you.
There are as many ways to make chili as there are cooks in the world. Honestly I’m not sure if I ever make it the same way twice. It doesn’t seem to matter, it always turns out good.
In college for my Biology class, we had an extra credit question that asked “What is the perfect dinner?”. At the time we were studyingnutrition, the Krebs cycle etc. so I assumed she was asking what’s the perfect healthy meal. I was not as clever as one of my classmates who answered “A cabin in the woods, dinner by the fire, wine and the perfect woman.” Button (that was my professors name), gave him the extra credit because she couldn’t argue with the response.
I earned an extra credit also, but I answered…you guessed it…a bowl full or red….chili with the works! Seriously, it has protein, carbs, fiber, veggies, and with a dollop of sour cream or some grated cheese on top you’ve got dairy. There’s a reason why those cowboys ate chili on a regular basis. I prattled on about how the acid from the tomatoes breaks down the beans making the protien more digestable, etc. You don’t want to hear all that, she probably didn’t want to hear all that either, but I couldn’t risk losing an extra point…just in case. And since I was not as clever as my classmate I had to be a little more scientific.
Chili is good! Chili is good for you and taste good too. It is also a great crockpot dish. Sometimes I have to work late and I want to make sure the fam is takencare of. This week McGyver is out of town so I’m catering to the Baby boy. I put all of chili fixins together and let them slow cook all day. Chili is even better when all the flavors have time to meld. Shoot, it’s usually best when it’s leftover. The Baby boy can’t wait to have chili dogs with leftover chili.
Note: This is a basic chili recipe, feel free to use a variety of meat, ground beef, chorizo, sausage, ground venison, chopped sirloin, etc. Same with the beans, you can use navy, pinto, kidney, black beans, chili beans, garbanzo beans, you get the picture. As for the diced tomatoes, again, experimentation is all yours. I even like to mix up the chili powder and use a combination on regular chili powder with ancho and chiptole chili powders.
Ingredients
1 to 1 1/2 lbs meat
1 onion, diced
2 bell peppers, diced
1 jalapeno (optional)
3 to 4 cloves garlic, minced
2 cans beans
2 cans diced tomatoes
1 (6 oz) can tomato paste
2 tbs chili powder
2 tsp cumin
2 tsp oregano
1 to 2 cups water
Directions
Dice the onion, garlic, and peppers.
(I skipped the jalapeno since the Baby boy only likes mild spice and the chili powders I’m using are spicey)
Add the garlic, onion and peppers t the meat and continue to cook until the onion is tender.
Meanwhile, open all your cans.
Add them to your crock pot or a large dutch oven.
Add the chili powder.
(I used a combination of regular, ancho and chiptole chili powder)
Add the cumin.
And then the oregano.
How beautiful is that?
Top it off with the meat mixture and stir.
You may need to add up to 2 cups of water to get your desired consistency.
Cook on low (or low heat) 6 to 8 hours.
I made this for the Baby boy because I had to work late. I asked him to take final photos for me since it would be dark by the time I got home.
He took this,
and this, and this, and this.
Isn’t he sweet? He wanted it to be just right. I think I’ll keep him after all.
It’s 4:oo am and I smell a camp fire, but then I hear sirens….close sirens……….really close sirens……… I drag myself out of be and look out my bedroom window and I see smoke billowing out from behind our garage. I grab my hoody, my camera, leave the dog inside and putter out to see, with fingers crossed, what was going on.
It wasn’t a camp fire but it was a camper fire, oh ho ho, I am so funny. Okay, maybe not time for my spectacular wit. I stayed and watched, took photos till the camera wouldn’t take anymore (later on found out it was a dead battery…couldn’t figure that out so early). I counted firemen, there were up to twelve at one time, actually I was checking them out under the ruse that I was counting them.
I spoke to the neighbors a bit, first time ever actually. Nothing like a tragedy to bring you together. They’ve been refurbishing this camper for months! Nothing was plugged in, so who knows the cause? My hearts go out to them, it’s gotta to be tough to watch something of yours literally go up in flames.
A fire in the back of the house seems like good motivation to have a BBQ, I know, I know, not funny! Seriously it’s a coincidence I’ve been planning to post this recipe today for awhile now. This was one of those recipes that just popped into my head. Part of the inspiration came from my daughter who is always posting pictures of her favorite pizza, jalapeno and pineapple. The other part came from my doc at work who said I should come up with a good beef recipe for the state fair competition. Those two thoughts came together and this is what popped out. Not sure if it’s competition worthy but it is delicious. Besides, I was hankering to grill!
The weather has finally turned nice enough to start grilling. With grilling and outdoor eating usually means salad sides. Something about nice weather that makes you want to eat salad. Love, love, love the traditional coleslaw, pasta, and potato salads but I like a variety once in awhile. Even better then that, I like it when it’s nice and easy.
If it’s a beautiful day out, who wants to be inside? Okay, me, I’d still be inside to cook or make jewelry, but normal people want to be outside as much as possible when the weather is nice. I have to admit, on the first early days when it’s nice, I too crave to be outdoors. Dinner al fresco is the best.
Here’s a simple slaw recipe that takes no time in the kitchen, 5 minutes if you have the dressing made or you use store bought. Perfect for a beautiful day that you’d rather be spending out then in.
I never ever buy teriyaki marinade or sauce at the grocery store. 1) it is so easy to make 2) the homemade version tastes way better 3) I know exactly what’s in it 4) it’s definitely cheaper 5) it uses standard pantry items 6) it is so easy to make…wait I said that already. It is so easy to make, it is easier then going to the store and buying it!
I use the marinade for several recipes , it’s a natural with chicken, pork, steak and even my Maui Wowie burgers. To turn it into a sauce just add some cornstarch, heat it up and like magic, it is transformed! I promise you’ll use this recipe over and over.
Ingredients
1 cup pineapple juice, I used the juice from a can of pineapple rings (I have plans for them later….)
1 cup soy sauce (low sodium is fine if you prefer)
1/2 c packed brown sugar (or other sweetener like Agave, adjust amount accordingly)
1 tsp garlic powder
1 tsp ground ginger
1 to 2 tbs cornstarch if you want to make a sauce
Directions
In a 2 or more cup measuring cup, add the pineapple juice. I was just shy of one cup using the pineapple ring juice.
If you buy canned pineapple juice you can always use the leftover to mix it with some coconut rum for a tropical drink.
Hmmm, I think I’m regretting buying the rings now.
Add the soy sauce.
Then the brown sugar.
Next the garlic powder (fresh garlic can be used but I prefer granulated garlic for this)
Finally add the ground ginger (again you could use fresh if you wanted too)
Stir it up and there you have it!
Teriyaki marinade in a snap! 1 cup will marinade about 1 to 1 1/2 lbs of meat.
To make it into a sauce, pour it into a small sauce pan.
Add 1 tbs for every cup of marinade.
I am only converting one cup into a sauce and leaving the other cup for a marinade.
On medium high heat bring it to boil, boil for one minute. Stir constantly when you are at this point.
Say Abracadabra!
And magically it has turned into a teriyaki marinade that you glaze with or whatever else your little heart desires!
See the difference in viscosity? It just clings to the spoon,
I’m the head cook in the family, but that doesn’t mean I’m the only cook. When McGyver and I were dating, he was a self-sustaining bachelor. I don’t mean he would pick up pre-made dishes or do take out, he could actually cook. Not gourmet but well enough. My all time favorite recipe of his, is a manly one, his jerky.
Through trial and error he has tweaked, and tweaked his marinade and come out with a winner. It is hands down the best ever! It’s so good that we have to ration it out or it’ll disappear in an instant! Something about that carnivorous food that makes you crave it every waking moment. You want just a small piece of that salty, chewy, slightly spicy, jerky to tie you over. Then the flavor in your mouth starts to dissipate and you go back for just one more small piece of that salty, chewy, slightly spicy, jerky to tie you over.
It’s addictive, I’m just warning you!
Ingredients
4 – 5 lbs Rouladen style beef (also known as minute steak)
As you can tell I like to buy mine when it is reduced for quick sale. We keep it in the freezer until we have enough.
Luckily it doesn’t seem to matter if the meat is a teensy bit freezer burned (some was buried in the deep freeze for an unknown amount of time).
2 1/2 tbs ground ginger
1 tsp black pepper
2 1/2 tbs curry powder
2 tsp salt
4-6 cloves of garlic
2 tbs tomato paste (not in photo again!)
10 tbs Worcestershire sauce
8 tbs soy sauce
8 tbs hot sauce of your choice
1 bottle Malta (can be found in Hispanic section of the grocery store)
If you can’t find Malta, a beer or coke will do just fine.
Directions
Let’s start off with the dry ingredients. As you know McGyver brought me some whole dried ginger so we start with that.
We like to mix everything in the largest measuring cup/bowl with a spout that we can.
I’ve had this one for about 20 years!
Next the black pepper. We use some pre-ground coarse pepper, it’s easier and fresh ground doesn’t really make a huge difference for this recipe.
Next the curry powder.
Then the salt. McGyver is using sea salt, but any salt will do. There is a lot of sodium in the recipe, but you need it to help preserve and dry the meat.
Lots of pressed fresh garlic. If you like mild garlic flavor, lightly crush the whole clove and use in the marinade. Mincing it also works.
Here’s that durn tomato paste that we also forget to invite to the photo shoot.
Now for the liquids, some Worcestershire sauce.
Some Soy Sauce.
And hot sauce. McGyver used Tabasco and Frank’s Red Hot, because we didn’t have enough Tabasco.
As you can tell this is not exactly an exact science.
Lastly, McGyver likes to rinse out all the measuring devices with the Malta. Add to the rest of the ingredients and mix.
Pour into a gallon sealable bag.
While meat is partially frozen slice it up.
Use your big man hands and grab a giant handful of the sliced meat at one time and shove it into the bag.
Repeat until it’s all in there.
Next mix it around. McGyver recommend doing this over a sink in case it isn’t sealed properly.
Make sure to do it over the pan soaking in the sink so everyone can see that you haven’t finished the breakfast dishes yet, sheesh!
Place it in a pan (just in case of leakage) and refrigerate over night.
Next morning, in your comfy sweats or PJs, layer the marinated meat in the dehydrator. Make sure there is space between the pieces so the air can circulate.
If you don’t have a dehydrator you can use the oven method.
We like to park ours outside since it’s noisy and smells so good that we would be constantly hungry.
Set your dehydrator for 145 degrees.
And wait 4-6 hours.
Does that smell good Summer puppy. Too bad it’s not for you.
After 4 hours we checked on it, as demonstrated by McGyver, it’s still a little soft.
We waited another hour and, perfection.
Can you see the fibers of the meat? See the difference in color?
We package about 5 per snack bag. Then store in the freezer.
Then after that, I dusted off my riding boots for the first time this year.
McGyver was waiting to take me on nice (late) afternoon ride.
Drove 20 miles out of town to Belt, and stopped for a cold one.
Then we headed back, the sun and/or wind caused my eyes to tear up, I lost my Sturgis head bandana, we turned around but couldn’t find it, then made it home.
I am a fortunate person. I work with many talented people. We may be a plasma donation center but the people who work there have talents that you wouldn’t expect to find. For example we have great cooks (besides me…), one of our staffers, even made it to the Pillsbury cook-off! We have people that quilt, that are amazing at scrap booking, singers, painters, ranchers, athletes, musicians (and a member of the Great Falls Symphony, thank you very much….that’s not me), hunters, jewelry designers, and the list goes on.
It simply amazes me how diverse and complex people are. Not one to let talents get wasted, I tapped into my available resourses and had a very talented artist draw up some logos for my site. Svetlana Pinocci is originally from Russia, but fell in love with an American, so she left to come live in the US and raise a family. She works as our playroom attendant, this is where she shares her talent with children. She draws just for fun, she’s never accepted a penny for the work she’s done, she does it just for pleasure. And let me tell you, it is a pleasure to have her create.
Svetlana would take take money so I’ve showered her with gifts. Okay not showered, just brought her some of my tiramisu and a pretty stained glass box filled with huckleberry fudge. You know how it is, it would be rude to refuse a gift. I’m so sneaky, not really, she totally knew what I was up to. Just as I expected, she accepted graciously anyways.
Now if I’d just stop rambling I could show you her beautiful work!
What I wanted, obviously a witch, but not a scary ugly ol’ witch, but a hot sexy red headed witch (this is the wanna-be part for me). I asked Sveltlana to represent the fact that I’m a cook, that I love a bit of glam and deep down inside I’m a biker w(b)itch too. That’s what she had to go with and this is what she came up with. I am always in awe of truly talented people.
I’ve picked one to be my main logo, but I’d love to hear from anyone on which one you like. What’s your opinion?
Now, if I could only figure out how to put it on my site as a logo….does anyone have a clue how to do that kind of stuff?
At 5:00 am the wind blew so hard that it woke me up. I lounged in bed thinking “wow, the wind doesn’t usually wake me up”. Great Falls is typically on the top 10 list of most windy places and I guess I’ve acclimatized because it doesn’t wake me up. But not today. I tried going back to sleep, after all it really is too early to get up, at least this week.
Soon McGyver was up (he’s an early bird), he went to let the dogs out and was welcomed with this:
He came into the bedroom where I was starting to drift off back to sleep and announces, a tree has fallen on our house. Let me tell you, that’ll wake you right up. I hopped out of bed, looked out the bedroom window and what to my wandering eyes, should appear? Wrong time of year for Santa, darn, no, I saw a tree hanging down over our house. No surprises, we were also with out power. No buried lines here as you can see from the photo. More time without power, I wasn’t looking forward to it.
We lost power the night before, it wasn’t too bad. Just a side note here, our power loss wasn’t from the weather, evidently somebody decided to torch a power pole. A cold dinner (left over manicotti) and a board game of Life by flashlight, then a few hours later the power was back on. I made my post (which meant I was up a little late) and went to bed with no worries. It’s amazing how life can change just that quick.
After a quick assessment/planning, McGyver and I both called off work (hello, no shower, no workie). We woke up the baby boy by telling him a tree fell on the house. Amazingly the teenager got right up to check it out. If anyone has a teenager, they know how difficult it is to wake them up, but drama, it seemed to work. I am trying to devise other “drama” I could announce in the morning to get him to rise. I welcome any ideas.
Lucky for us, our bosses were very understanding so we set out to do something about the crisis. It started with McGyver calling the power company since the branches were hanging on the lines. I acted fast and texted my next door neighbor to let her know what was going on, cause she didn’t seem to have power either. She had to go to work so we assured her we would take care of everything. I know, I know, what good Samaritans we are. Actually we thought it might be one of her trees, there are so many in our neighborhood and they are close together and at 0′dark thirty it’s had to tell. I was concerned about her, and it was just too exciting tragic not too share.
The power company said they would be right out. Baby boy took a shower (the water wasn’t cold yet) and McGyver took him to school, no fallen tree day off for him. Not that he would want to stick around with no power and the possibility of having to shovel the walk way and do damage control. For once school seemed like the fun choice for the day.
McGyver is getting ready to clean off the snow.
Believe it or not, the power company came out and our power was right back up. But then they saw the branches and took our power line down until it was fixed.
So, no power until it’s fixed.
Meanwhile coffee was desperately needed. Sure we could have gone out and bought some but no shower no leave the house!
Time to do some house camping.
A sterno stove and water to boil. We have a French Press so we were set. Well we were set because your truly was smart enough to grind coffee beans the 5 minutes we had power.
We surveyed the damage…
The power line, my power. No lights, no computer, no TV, worse yet, no hair dryer or curling iron.
These are tough times my friend.
McGyver is a consummate Boy Scout, he is the epitome of “Be Prepared”.
This comes in handy (it is also how he got his nick-name).
Awhile back unbeknownst to me, he had purchased a branch trimmer attachment for our Ryobi.
He read the instructions, fueled the Ryobi and set out to be my hero.
He worked and worked.
Mostly I stayed close by to make sure he was okay, well mostly I stayed around to take pictures.
I also made breakfast because that’s my job. He works the manly job and I make sure he gets enough calories to keep him going so I don’t have to take over.
House camping meal: toast and cheese.
Look at me, little McGyverette.
All in all, not a bad spread.
Back to work for McGyver.
I have a secret to tell you, shhhh, don’t let McGyver know.
Ready….McGyver is afraid of heights. That’s right folks, he’s an Air Force retired helicopter pilot and he’s afraid of heights.
Guess what my poor hero had to do?
Yep, climb on a snowy, slippery slope of a roof to take care of what turned out not to be an actual tree but a bunch of branches.
We’re trying to clear the lines honey!
Actually, I am so proud of McGyver. He’s really never ever done this before and he just stepped up and took care of business.
It’s so hot when a man is doing manly work. I’m just saying…
Can’t wait to warm him up….
While we, er, I mean Mcgyver was clearing the place up, my bosses husband stopped by to see if we needed anything.
Really? How great is that, other then I nearly slipped and fell on my ass trying to walk up to the back gate to great him, it was such a nice gesture. Ha, he also got to see me do the little slip-n-slide dance on the snow.
Ready to provide entertainment at a moments notice!
I was also contacted by numerous co-workers to see if everything was okay. Welcome to the last best place to live!
This is what we are left with:
By 2:00 pm all was cleared and the power company came back out, hooked up the power line and I got a HOT shower.
I would like to take up a line here and say that Northwestern Energy really came through for us. They responding quickly, were helpful and friendly.
Those guys had been working all night trying to clear up issue just like this around the city. Thank You power people for letting me have my hair dryer and curling iron back.
