Things have been kinda of hectic lately. Nanny has a suspicious spot in her chest that they are going to have to test for cancer. I hope she doesn’t have it for a 3rd time.
I started playing an Alliance character on a PvP realm and it’s been great fun. The guild is great and so very helpful. They are a great group of guys even if Vent sometimes seems like being in a locker room heh. All the high levels have left Kamikaze Runners and joined up with Circle of Nine. I don’t know how I feel about it really. Yes I wanted our guild more active, but not necessarily wanting to be in a guild that huge.
Mav gave me a Tickbird Hatchling yesterday and I heard it sing this morning. *smiles* I love the baby murlock warble. Even though I don’t understand making a bird make that noise, I am not going to complain.
I started a cooking blog http://www.375-degrees.com I haven’t been in a cooking mood lately though.
It’s stormy today…I just wanna go sleep…
Chicken in the glaze
The bubbling glaze
The chicken before tossing it in the glaze
One of my most used seasoning blends lately
Will post details later 
Thats what I made for dinner tonight but too tired to post details yet. Came out very good considering the ribs and the potatoes were me experimenting. My grandma enjoyed it so much she didn’t gripe about how late it got done.
I bought 2 packs of beef short ribs. Each one had 5-6 ribs. I bought a cast iron dutch oven, heated just enough olive oil to cover the bottom over medium heat. It takes a while. I dredged them in flour seasoned with salt, pepper, garlic & herb no salt seasoning and garlic powder. I shook off the excess flour and browned the ribs on all sides in small batches. After all the ribs were browned and out of the pot I added 1 large chopped white onion and cooked it till soft. I added the ribs back in and then I deglazed the pan with 1 box of College Inn Bold Beef Sirloin stock and scraped up all the brown bits in the pot. I turned it up slightly and got it bubbling, then put it back on medium and let it simmer for about 2 hrs. I tasted it and added a little more seasoning to the liquid. KEEP this leftover liquid. It makes an awesome pot of soup.
I poured some maple syrup into a small nonstick skillet and cooked it down till it was slightly thickened. I stirred in some salted butter, tasted it..added a little more butter, some nutmeg, a pinch of salt, some vanilla and some rum flavoring. While I was doing this I also peeled and cubed 2 sweet potatoes, then I steamed them about 15 mins. You have to watch them, you just want them to be soft. It does not take long. Once they were soft I put them in a bowl and used a hand mixer to beat them with the maple-butter as the liquid (Don’t over beat…it will become goop). I didn’t quite concentrate the maple syrup enough so I added some brown sugar, a bit of molasses (not much) and cinnamon to the potatoes as well. I also adjust the salt.
We also had steamed baby veggies. It was a mix of baby corn kernels, green beans and sweet peas.
