The Best of the Best

The last of 2011

2012-01-23T11:37:00.000-07:00

The last piece I finished right before 2011 ended was a model that I worked for my old LNS in Virginia - Scarlet Thread. They have now moved entirely online, and they mostly cater to canvaswork-type stitchers, but I used to work models for their store when they did XS as well. Anyway, I'm embarassed to say that I never finished this one - something about the store closing, and then we moved a

Another One Bites the Dust...

2012-01-18T10:39:00.000-07:00

I finally finished "How Does Your Garden Grow" a 12-part sampler by Papillon Creations. Without further ado, here are the pictures...

January Wipocalypse Update

2012-01-09T10:28:00.000-07:00

For the first update, I've been steadily working on Papillon Creations' "How Does Your Garden Grow". As you can see I am nearly done with it. I thought I would have a happy dance for this update, but thought it best to invest a little "kitchen clean-up time" before proceeding. Darn kitchen chores. As you can see, I am just about done with this. I am currently working on section 11 out of 12.

WIPOCALYPSE 2012!

2012-01-01T10:46:00.000-07:00

As I said before, last year I lost my stitching mojo for a while. I got pretty burned out and bored on beading the Mira piece I was working on, and for some time thereafter did not pick up a needle. I got it back though, and managed to finish a number of smaller pieces throughout the end of the year (I even had one last 2011 finish yesterday while at work). Measi has organized a WIPOCALYPSE

OK - REALLY my last finish!

2011-12-27T22:54:00.000-07:00

OK... OK. I promise this is the last one! I finished this up while I've been on my little Christmas staycation. I finished up the 1x1 on the fruit (which I thought would never end), and almost everything through the end of the Celtic Knots yesterday. Today I finished the BS on the Celtic Knots, and then did all of the drawn thread-work and beading today. I thought I would do this as just a

Last Stitching Finishes of 2011

2011-12-24T12:11:00.000-07:00

So, I worked all of Teresa Wentzler's Byzantine Ornaments, plus a few other freebies she has released. My strength is definitely in the stitching, and not so much in the finishing! Well, there is always next year! First: Celtic Sampler Ornament Byzantine Oranament 1: Byzantine Ornament 2: Byzantine Ornament 3: Intermediate White Work Ornament: Peacock Tapestry Ornament: Byzantine

Torta di Mandorle

2011-11-14T10:47:00.000-07:00

Last night I made this for dessert: Torta di Mandorle, which is an almond torte with chocolate chips. Who can go wrong with that? It is DELICIOUS (and of course a little home made whipped cream to top it off doesn't hurt either). You can find this recipe in Lidia Bastianich's "Lidia Cooks from the Heart of Italy" in the section on recipes from Liguria.

Nature's Alphabet - Elizabeth's Designs

2011-11-12T10:43:00.001-07:00

I finally had a stitching finish this year! For a long time this year I lost my stitching mojo. Over the summer I picked up the needle again, and had been working on L&L's Angel of the New Dawn... but then I hit the 1x1 on the face and lost interest (for now anyway). I wanted something I could tick off the WIP list, so I picked up a piece I started many years ago. It actually only took me about

Shooting

2011-10-05T11:18:00.005-06:00

And now without further ado... a video of us off shooting from a few weeks ago! What fun!

THE Birthday Cake

2011-09-26T00:27:00.003-06:00

I know. Its been a while. AND I made my husband a birthday cake that I just had to share with you! As always, hubby requested a traditional Black Forest Cake. It is laden with whipped cream, sour cherry preserves, and kirsche (this is a Cherry Brandy that merely enhances the overall cherry flavor... you otherwise have no idea it is there). The sponge is a dense chocolate torte, and it is a

Barbecue Pork Sandwiches with Blue Cheese Coleslaw

2011-07-09T10:03:00.000-06:00

By popular outcry, here are the recipes for the barbecue pork sandwiches and the Blue Cheese Coleslaw. First the pork: Dry rub: 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons dark brown sugar 2 tablespoons paprika 1/2 tablespoon cayenne 4 pound shoulder pork roast Wet Ingredients: 2 cup apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire 1/2

Corned Beef!

2011-03-16T00:40:00.000-06:00

I know. It's a lazy picture. That being said, the great thing about the corned beef project last month is that it was so hands off. I've been working a ton of overtime, and have had little energy to do much of anything.The corned beef is delicious, and my husband has been making corned beef sandwiches with homemade Carroway Beer Mustard (also from the Charcuterie book), and a lovely pile of

Pancetta and Carbonara

2011-02-13T01:38:00.001-07:00

Yeah, I know. Crappy picture. Wah. My pancetta finished a week ago, but, due to my work schedule and various things going on, was only able to use it today. I decided that the best way to use it was in a carbonara, of sorts. And by the way? I was a little nervous about my Pancetta. Since we are in Utah, and the air is so dry, I was worried that it would be Pancetta Jerky instead. Although my

Duck Prosciutto

2011-02-01T10:04:00.000-07:00

Again, apologies for the crappy picture.This is my first experiment with Charcuterie at home. I'm so pleased! I was really concerned with how the dry air of Utah would affect the outcome, and as you can see the bottom side did dry out a little more than I think it was supposed to. Also, I was really nervous to eat this. I know I know - a week of a full salt cure took care of any risk of botulism

Challah Bread from Scratch

2011-01-26T09:53:00.001-07:00

So my husband and I have this joke. When I am out of the house and I call him, when he picks up I say "Challah!" (Pronouced Holla) and he replies "bread". Get the joke?! Yeah, we're nerds. We always laugh, even if you don't. Per Michael Ruhlman's month of bread, I just tried the recipe posted for Challah. It was so easy to make, AND so rewarding in the taste department. For those of you who

Why We Should Eat Local

2011-01-23T02:48:00.001-07:00

I'm pretty pleased. My work schedule, for the first time in a long time, has become "normal", as in I have my weekends free. Caputo's hosts a locavore market during the winters (I think it runs until March) wherein local farmers bring their wares downtown, and we shop gleefully. :-) Since my schedule just shifted to "normal", albeit temporarily, my first order of business was to attend the

Ciabatta Bread from Scratch!

2011-01-11T18:39:00.000-07:00

On Michael Ruhlman's blog, he is dedicating this month to bread making from scratch. A recipe was posted here for a fabulous recipe from Two Sisters Bakery up in Homer, Alaska for Ciabatta bread from scratch. The pictures were mouth-watering, and I just knew I had to try my hand at it. It was a great success! The process is a bit fussy, but I think alot of that was my lack of confidence that I

Hazlenut Truffles

2011-01-11T12:12:00.001-07:00

I regularly make truffles - not always this kind - but I just finished these last night. Delish! Edited to add: In my haste to get back to my Ciabatta bread, I neglected to put the recipe for the truffles on here. 3.5 oz of good bittersweet chocolate 3.5 oz of good semi-sweet chocolate (don't use chips - they have stabilizers in them which will ruin the whole thing.) 1/2 cup of heavy cream 1 1/

I don't know what to call this except for a fish stew.

2011-01-11T12:09:00.000-07:00

First, I have to apologize for the lame pictures. Unfortunately my camera died (permanently), so until I can afford to replace it with a lovely DSLR camera, you will have to deal with the crappy cell phone pictures. :-)This recipe came from "Lidia Cooks from the Heart of Italy". I think I've said it before, but, buy this book! It's filled with fabulous recipes, and I find myself cooking from it

Charcutepalooza - Let There Be Meat!

2011-01-07T11:05:00.000-07:00

I think I am going to participate in Charcutepalooza... stay tuned. I'm really intimidated but excited for the learning process. :-)

My 2011 Resolutions

2011-01-01T03:10:00.000-07:00

How cliche. A New Year's post about one's New Year's resolutions. Generally I try to refrain from such activities, but I really feel that, especially this year, putting the energy "out there" for things you hope to really and truly accomplish, can never hurt. For those who know me, 2010 was a less than stellar year. It feels like things really can't get any more challenging than this past year.

Crumb Cake

2010-12-16T11:10:00.000-07:00

Growing up in NYC had alot of perks. Can you imagine that it wouldn't? Anyway, my dad is entirely German, with a teeny touch of Swiss thrown in. His family has always lived in predominantly German areas of Brooklyn and Queens after they immigrated from the Black Forest region of Germany back in the early 1800's. In these areas there are fabulous German bakeries. We even had one 5 blocks from my

Vanilla Crescent Cookies

2010-12-08T23:02:00.000-07:00

I wanted to give this recipe for Vanilla Crescent Cookies a whirl tonight. In my mind they would come out beautifully, and I would package them prettily for Christmas gifts. I don't know if it is because the air is so dry here in Utah or what, but I just couldn't get the dough to come together. It was just a big mess of nothingness. I guess I need to find a different recipe, but I am feeling

A few new things

2010-11-25T20:51:00.000-07:00

Forgive me public, for I have sinned. It has been nearly 8 months since my last blog post... Anyway, here are a few recipes that were requested, and I apologize for not having pictures for all, but there it is. As always, using real ingredients rather than their cheap and tasteless mass-produced counterparts always, ALWAYS makes a huge difference. First off, roasted chicken. It's an easy one

A fresh food rant.

2010-03-23T00:39:00.000-06:00

I was just reading Michael Ruhlman's post about Americans being too stupid to cook, which is a reflection of this article from the NY Times about appliances that are appearing with one touch buttons (ie; expanding the idea of the "popcorn" button on microwaves to other kinds of foods). Michael implies that it is insulting to the average American for appliance people to put these features into

My first 2010 Finish!

2010-03-14T18:05:00.000-06:00

This is the Grateful Heart Band Sampler from Jan-Apr 2009 Just Cross Stitch, stitched on 28 count hand dyed Jobelan "Clay" and worked with Gentle Art Sampler Threads and Gentle Art Simply Shaker Threads.

Herb Roasted Leg of Lamb and Chicken Roll Ups

2010-03-13T22:12:00.000-07:00

I think it has been a while since I last blogged. I've started a new part time job, and now I am sick, and well... you know... life just happens right? I don't know about anyone else out there, but we are being teased with spring here. I'm so done with the lack of available tasty produce. I definitely prefer a warm weather diet... I like light and bright flavors in my food, so this whole

Parmesan Chicken

2010-03-01T19:28:00.000-07:00

Another recipe from the Barefoot Contessa (Ina Garten). This was delicious, and I used arugula instead of the mesclun mix that Ina's recipe called for. I would also urge you to definitely beat your chicken breasts, because it does affect your cooking time. Since you are coating the meat, it will burn if you cook it as long as you need to cook it through without beating it. 4 to 6 boneless,

Cream of Wild Mushroom Soup

2010-03-01T19:23:00.000-07:00

This is a recipe from The Barefoot Contessa (Ina Garten). I can't eat mushrooms, but my husband's reaction was "WOW". Also, you will need a solid 2 hours to make this soup, although it definitely makes for leftovers. 5 ounces fresh shiitake mushrooms 5 ounces fresh portobello mushrooms 5 ounces fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon

Cinnamon Buns with Mascarpone Cheese frosting

2010-03-01T19:20:00.000-07:00

This recipe was adapted from a recipe by Giada DiLaurentiis. We always enjoy these in our home! 3 tablespoons butter, melted 1/3 cup hazelnuts, toasted and coarsely chopped (optional) 1/2 cup packed dark brown sugar 4 tablespoons sugar 2 teaspoon ground cinnamon 1 (1-pound) loaf purchased frozen white bread dough, thawed in the fridge 1.5 cup powdered sugar 6 tablespoons mascarpone cheese 2

Days 1 and 2 of the Great Week of Eating In

2010-02-23T18:17:00.002-07:00

I was a bit too tired to post anything about my lack of exciting cooking yesterday (but really... who can say that they make all out meals every day?), but yesterday was grocery shopping day and it was exhausting as it usually is. On top of that, we live in a third floor walkup, and had already brought up a gratuitous number of non-perishables from Sam's Club the previous day (Relay style. It

My kitchen favorites

2010-02-22T17:27:00.002-07:00

This week is The Week of Eating In influenced by Cathy Erway of "Not Eating Out in New York" who did not eat out for 2 years, and blogged about her experience. The idea is that by not eating out, or at least by eating out less, you are creating less waste, and ultimately spending less money. We're participating, so I'll be blogging about everything we are eating. Honestly, we're pretty broke

Baked Rigatoni with Bechamel Sauce

2010-02-15T13:38:00.002-07:00

This is like Gourmet Mac & Cheese. Definitely comfort food for a cold winter's day. Also this sauce is a great sauce to know how to make - great for using in other combinations. Best part? It couldn't be much easier. This recipe is courtesy of Giada De Laurentiis. 1 stick unsalted butter (4 ounces) 1/2 cup and 2 tablespoons all-purpose flour 1 quart whole milk, at room temperature Pinch

Irish Soda Bread

2010-02-15T13:31:00.001-07:00

Traditionally for St. Patrick's Day my mother would make Corned Beef with Cabbage and Irish Soda Bread. So what if St. Patrick's Day is still a month away and I'm not Irish? I was in the mood so I whipped up some Irish Soda Bread. It's easy and delicious. This recipe is adapted from the Barefoot Contessa (Ina Garten). Oh... mom used to put in Carroway Seeds which I left out because I don't like

formspring.me

2010-02-15T13:11:00.001-07:00

Ask me anything http://formspring.me/tommysprincess

Memories of Food/Food of Memories

2010-02-15T12:32:00.000-07:00

On Saturday I was watching Lidia Bastianich's show on PBS. Her show this week was on a particular town in Umbria (in Italy) that has an abundance of truffles. This made me think of something my chef friend said to me once, about how there are several factors creating an experience when you use truffles. They are expensive, so they aren't used en masse usually. Sometimes the chef will sprinkle

And now for something completely personal.

2010-02-11T19:04:00.000-07:00

For those of you who read this, you might look around and say "well there isn't much here". Honestly I've had other blogs before that were cathartic for their purpose, but I feel ran their course so I deleted them and started over. I've also recently been reluctant to share much of anything personal for fear that it will backfire on me once again. But now I am going to share something personal.

Garlic Roast Chicken

2010-02-11T12:15:00.000-07:00

Another great way to make chicken. We eat a lot of it in our house since it is locally slaughtered and it isn't expensive. I love this particular recipe because everything is done at once and in one dish. It had a delicate roasted garlic taste to it which was delightful. This recipe is courtesy of the Barefoot Contessa. Preheat your oven to 425. Halve two whole heads of garlic, and quarter one

Step by Step Basic Risotto

2010-02-05T13:35:00.000-07:00

I love Risotto. I really do. There is something so magical about the way simple ingredients transform the way they do. There is also a meditative aspect from the rhythm of stirring the rice as you do. The best part is that you can make it as a side dish, or you can make it as a main dish as I do when I am too lazy to do anything else! Once you know how to make a basic Risotto, you are set. You

Easy and Delicious Pork Loin

2010-02-01T13:51:00.001-07:00

I made this as a challenge for my husband. Generally, for one reason or another, my husband has not really been a fan of Pork Loin. I said "I bet that I can make you a fan of this, and if, at the end of dinner, you still don't like it, I will never make it again". I win. Since it was just the two of us for dinner, I purchased one package of Pork Loin, containing two loins (appx 2 lbs), which

Castles in the Sky Sampler

2010-01-30T14:13:00.000-07:00

Here it is, completed through part 8. One third down, two thirds to go!

Chicken, Broccoli, and an Easy, Delicious, Elegant, French Dessert

2010-01-29T10:47:00.000-07:00

I'm sure, like me, you all eat quite a bit of chicken, but are always looking for new ways to make it so it doesn't become tiresome. Here are my recipes from last night's dinner, for a new way to serve roast chicken, a new take on broccoli, and then the best part - an uber-simple, ultra-delicious, traditional French country dessert: Pear Clafouti. The best part is that all of these ingredients

Chocolate Chip Scones

2010-01-22T12:15:00.002-07:00

I have a great picture to show you how lovely the scones came out, but for some reason my computer won't recognize the picture on my camera. Le Sigh. In any event, I was reminiscing about these great Chocolate Chip Scones that I used to get from Yura's, right next door to my ballet studio (many moons ago). And by the way the scones are not the only thing that they make so fabulously - it's a

The Reed Shirtdress

2010-01-16T11:28:00.000-07:00

Not too many months ago Anthropologie carried this fabulous shirt dress. It reeks of "Donna Reed", and the reviews were overwhelmingly positive, insomuch as that is universally flattering. Hmm... Ironically (or not so?) it is called the Reed Shirtdress. I popped over to their site this morning to see their new wares for spring, and what to my wondering eyes should appear but this very same

A Martha Stewart Recipe - No Go

2010-01-14T10:18:00.000-07:00

As I was recently at my mother in law's house I noticed a few recipes in Martha Stewart Living that I thought I would give a try. The first one, Chicken Paillards with Lemon-Butter Sauce was quite delicious. I could eat this all day long. Inspired by my first experience, I decided to try the second, Pork Paillards with Sour Cream-Paprika Sauce. The picture looked great (which I suppose is the

Terry Border

2010-01-12T11:35:00.001-07:00

(Caribbean Jerk) I just got an e-mail from Huffington Post this morning highlighting the Bent Art of Terry Border. It's pretty amusing stuff, and I would totally consider buying his book based on what I saw in the slideshow. Take a look!

Unique Items

2010-01-11T22:28:00.001-07:00

Does everyone love Anthropologie as much as I do? If I could, I would buy the entire contents of their website (at least all of the home goods) at once! Maybe their items are all made in China (God I hope not!) but they all have such an artisanal, and at times antique-ish quality that I just love. Something that I might find in one of the antique mills in upstate NY. I would love to have these

Things I Love in the Kitchen

2010-01-11T22:15:00.001-07:00

As anyone who knows me can attest, I love kitchen things. I love to cook well, and I like to have tools that help my cook. A few Christmases ago, my husband was lovely enough to get me a three-piece Global knife set. They are super sharp and I very much enjoy using them. I would love to expand my knife set at some point, and I would love to do so with some of these lovely Shun knives from Sur La

Pork Spare Ribs - Venetian Style

2010-01-08T12:11:00.006-07:00

The other day I happened to catch a show on PBS called "Gourmet's Adventures with Ruth", wherein Ruth Riechl of Gourmet Mag fame visited Venice with Dianne Wiest to take some cooking classes with Enrica Rocca. Apparently I am late to the game since this was an episode from Season 1, and I think they are now in Season 3... BUT ANYWAY! Being a glutton for Venice since our trip there, I decided to

Poultry Soup Recipe

2010-01-06T10:42:00.004-07:00

I only say "Poultry" soup because typically I make this with whatever bird carcasses (Carcii?) that I have laying around. Yes, I have bird carcasses stashed in my freezer. Every time I make a chicken, or duck, combined with the turkey carcasses I abscond from my in-laws after Thanksgiving (or Christmas) I wrap them in foil and shove them in the freezer for *just* the right moment. Everyone

Pictures from our drive Part 2

2009-12-29T23:49:00.001-07:00

Pictures from our drive

2009-12-29T23:47:00.001-07:00

Castles in the Air - Part 3

2009-12-15T12:52:00.001-07:00

Part 3 completed of Castles in the Air by Papillon Creations

Castles in the Air Part 2

2009-12-07T16:28:00.001-07:00

An overview of the same-sex marrage debate... hilarious!

2009-12-03T11:50:00.002-07:00

http://scienceblogs.com/pharyngula/upload/2009/12/the_same-sex_marriage_debate_g/samesexmarriage.php

Part One - Castles in the Air

2009-11-27T10:03:00.002-07:00

23 parts to go! This is a freebie mystery sampler by Papillon Creations. Actually, it's $1 for the first part, and then you receive all subsequent parts of the pattern for free. You are given certain colors to work with, and then you choose the remaining colors. The beading is not complete in this section - I will add those at the very end.

Art for Thought

2009-09-16T12:38:00.005-06:00

I've been fortunate enough to grow up in the Art capitol of the country. I've seen the Masters, and I've seen Modern Art. There are a few pieces that I can think of that really left a mark, and I thought I would share them with you. Keep in mind that both of these installations I saw at very young ages. Under 10. The first one I always think of is "The State Hospital" by Edward Kienholz. I don't

I made cookies

2009-08-14T22:55:00.001-06:00

Raspberry Chocolate French Macaroons, recipe from Gourmet Magazine.

Our new car! (Yes, it's a Cadillac STS - fully loaded)

2009-08-01T01:34:00.001-06:00

I made dinner...

2009-07-28T20:47:00.001-06:00

Roasted Sea Bass with Olives (Courtesy of Tastes of Italia - Holiday 2006) 8 boneless, skinless sea bass fillets (I used tuna - you can really make this with any fish you prefer, and for any number of guests just adjust cooking time and amount of fish accordingly) 1/2 cup Kalamata olives, pitted and sliced 1/2 lb grape or cherry tomatoes 1/2 cup dry white wine 1/2 cup fresh squeezed lemon

I am a sad panda...

2009-07-02T16:08:00.000-06:00

Insurance says it is a total. :-(

Saturday, Here in the Park...

2009-06-06T22:36:00.001-06:00

Lunch

2009-06-04T21:15:00.002-06:00

Since Tom is now home all day, every day, he has to make lunch for himself. For that one time in his life that he slaved over various Tiramisu recipes to come up with the most perfect one, a chef he is not.I think he could avoid starving to death - that much is for sure. At least he could live on sunnyside up eggs, and maybe some hot dogs. And Kraft Mac & Cheese.So I recommended a few (easy)

A 2.5 hour walk Pt 3

2009-05-30T21:01:00.001-06:00

A 2.5 hour walk Pt 2.

2009-05-30T21:00:00.001-06:00

A 2.5 hour walk...

2009-05-30T20:59:00.001-06:00

Ring Ring Assist...

2009-05-27T20:34:00.003-06:00

Don't you just hate those moments in life where you feel like you made a colossal fuck up? I'm sorry - there's just no better way of putting it than that. Yeah, welcome to our lives.

Violets

2009-04-27T20:49:00.000-06:00

Spring Gardening

2009-04-19T12:15:00.001-06:00

I'm so excited! When I went to check on my seeds, I found that my Sweet Basil and my Oregano were starting to sprout!! I noticed a few other things starting to sprout too, but nothing worth taking a picture of. :-D What an intensely gratifying moment to know that I am completely capable of not killing a plant. AND to know how much tastiness these little things will give to our food!

Playing with Saturation Pt. 1

2009-04-18T08:21:00.002-06:00

Seed Starting

2009-04-11T20:26:00.004-06:00

So today I got some of my seeds underway. Eventually (meaning after Memorial Day) whatever I have will be transferred to the plot of land at my parent's house, but for now I planted seeds. Most of what I grow this year will be straight from seed and right into the ground, rather than as starters. I'm very excited though! I started a whole bunch of herbs: Lemon Basil, Sweet Basil, Chives, Thyme,

A few signs of spring...

2009-04-10T16:36:00.001-06:00

Antique Finds

2009-04-06T20:51:00.002-06:00

I fell in love with this candy jar quite a few weeks ago when I had no money. Luckily for me, things don't move very fast at the Mill! I went back and got it two weekends ago. Don't have any place to put it at the moment, but now that we have a house to move into I know just the place! I also found these four glasses... I thought they were Carnival glass (because of the iridescence) but realized

A few randoms

2009-04-03T21:48:00.001-06:00

The weather here is steadily improving. My only complaint is the constant rain... but at least it isn't snow. And the temperatures are much warmer, thank goodness. Hopefully my pictures will be more colorful soon, since the trees and plants are starting to bud. Now to get rid of the overcast skies!

They're growing!

2009-03-30T20:30:00.001-06:00

Not that I had any doubt, but whatever this is, it's growing! It's fun to capture it's progress.

Study in Black and White

2009-03-30T20:26:00.001-06:00

These are a few pictures that I took of a landscape I've shot before. Changing the filter and cropping them often makes a totally different picture. Some of these would look awesome stretched on a canvas.

Little Falls

2009-03-24T20:00:00.001-06:00

Spring in the Mohawk Valley

2009-03-19T15:58:00.001-06:00

It is always so exciting to see the first green pushing up through the ground. I will be interested to see what blooms here. :-)

Sunset in the Mohawk Valley

2009-03-15T17:31:00.001-06:00

Fort Klock Pt. 2

2009-03-12T20:37:00.001-06:00

Fort Klock

2009-03-12T20:36:00.001-06:00

2009-03-10T16:08:00.001-06:00

On a particularly stormy day...

2009-03-09T20:21:00.001-06:00

On a particularly stormy day here in the Mohawk Valley... with the warmer temps and resulting snow melt AND all the rain we've had in the last few days, the water levels have been really high. I have this thing with taking pictures of running water. But I really have been entranced by this cemetary too. Morbid, I know, but these old cemetaries are just so beautiful in their own way. Also, I

One more from St. Johnsville

2009-03-03T16:52:00.001-07:00

St. Johnsville area. And our kitties.

2009-03-03T16:51:00.001-07:00

Out and About in the Mohawk and Kuyahoora Valleys Part II

2009-02-27T05:42:00.001-07:00

Out and About in the Mohawk and Kuyahoora Valleys

2009-02-27T05:39:00.001-07:00