Gwen was being so cute during the Olympic Ice Dancing Monday night. Here are a few short clips of her dancing and singing and laughing. We sure enjoyed her.
Thursday, February 25, 2010
Saturday, February 20, 2010
Grandma's Baptism
One of the happiest days of our lives was last Saturday, Feb, 13, 2009. Roland's mom was baptized and we were so happy to be there to support her.
Gwen again!
So cute, Gwen learning how to talk on the phone! She says "ello" really well, even though the video doesn't show how well.
Gwen is looking at my mom through most of the video. She had a lot of fun eating at that fancy plate and holding the handle. Applebees needs to make that cute plate a little more baby friendly, like out of plastic. I was worried it would break if she threw it or dropped it. I particularly like the "peek-a-boo" game she starts to play as she covers her face.
Thursday, February 18, 2010
Camo Jugglers (Bean Bags)
Friday, February 12, 2010
One Year Old
Monday, February 8, 2010
Carolina BBQ
*this recipe was found in the owner's manual for my crock pot.
2 onions, quartered
2 Tablespoons brown sugar
1 Tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1 (4-6 pound) roast, pork butt or shoulder, bone in or out, just remove bone when done roasting.
3/4 cup cider vinegar
4 teaspoons worsteschire sauce
1 1/2 teaspoon red pepper flakes
1 1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (optional)
buns for sandwiches
Place onionsi n crock pot. Combine brown sugar, paprika, salt and pepper. Rub over roast. Place roast on onions.
Combine vinegar, worstechire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne. (I use one of those 2 cup shakers from Tupperware) Drizzle 1/3 mixture over roast. Refridgerate remaining sauce.
Cook on low 10-12 hours. Drizzle 1/3 of remaining sauce over and cook 30 minutes more. Remove from pot. Chop and shred. Serve on buns or plates with remaining sauce.
*** can cook in Dutch oven @ 250 degrees for 5-6 hours.
Slow roasting is the key to this tender pulled pork . We love it and I hope that you will too.
2 onions, quartered
2 Tablespoons brown sugar
1 Tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1 (4-6 pound) roast, pork butt or shoulder, bone in or out, just remove bone when done roasting.
3/4 cup cider vinegar
4 teaspoons worsteschire sauce
1 1/2 teaspoon red pepper flakes
1 1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (optional)
buns for sandwiches
Place onionsi n crock pot. Combine brown sugar, paprika, salt and pepper. Rub over roast. Place roast on onions.
Combine vinegar, worstechire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne. (I use one of those 2 cup shakers from Tupperware) Drizzle 1/3 mixture over roast. Refridgerate remaining sauce.
Cook on low 10-12 hours. Drizzle 1/3 of remaining sauce over and cook 30 minutes more. Remove from pot. Chop and shred. Serve on buns or plates with remaining sauce.
*** can cook in Dutch oven @ 250 degrees for 5-6 hours.
Slow roasting is the key to this tender pulled pork . We love it and I hope that you will too.
Wednesday, February 3, 2010
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