Photos from Calvin’s Archery Tournament… This was his first tournament. Over 1000 shooters and it went extremely smooth and quick. Fun event to watch him participate in.

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So I went out with my camera and tripod to snap a few shots of our Christmas lights, last night, in the DARK, and COLD. I had fun jumping in a few and making some blurred exposures. Play, everyday!

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I thoroughly enjoyed the Homes Tour in Germantown yesterday afternoon. The homes are absoultely fablous! Each one preserving a time in Nashville’s history. I am thankful to each of these gracious homeowner’s for opening their homes…

I was able to get some photos of a few of the homes on the tour before it got dark. Some of the color is off due to the low light.

Look what a great sport Santa is!

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Yesterday I was in total domestic diva mode! Pork tenderloin is on sale at Publix for a low low price, so I bought 2. Had the butcher cut them up for me, leaving me with lots and lots of chops, 2 rib roasts, 4 chop steakes, and several cuts for pork strips (great for pork fried rice and other delish Chinese dishes)…  SO I got busy putting some investment cooking lessons in action… I even got to use my very own home grown oregano! I made a Jerk dry rub, Teriyaki marinade, and a Cuban marinade… and let them all marniade over-night.. Today I just bagged and labled them all. The trick is to pack the baggies so the meat is flat, resulting in a thin baggie to store in the freezer. Stack them flat on a cookie sheet and put in freezer… 

Jerk Rub- 1 T. onion powder, 1 1/2 t. ground allspice, 1 t.  ground thyme, 1/2 t. ground ginger, 1/2 t. cinnamon, 1/2 t. cayenne, 1/4 t. freshly ground nutmeg, 1/4 t. garlic powder.

Teriyaki Marinade-  1/2 c. salad oil, 1/2 c. cider vinegar, 1c. soy sauce, 1 lg. garlic clove minced, 4 T. brown sugar, 2 t. ginger

Cuban Marinade- 1/4 c. fresh orange juice, 1/8 c. fresh lime juice, 1/4 c. fresh lime juice, 1/4 c. dried sherry, 1 sm. onion sliced thickly, 1 T. pressed garlic, 1 1/2 t. oregano, 1/2 t. cumin.   In a small bowl and using a fork, mix together garlic, oregano and cumin to form a paste. Prick meat all over with fork or tip of knife (I use a Pampered Chef tenderizer-see photo(ha)}. Slather garlic mixture over meat. Place in nonreactive bowl (no metal). Cover with juices and sherry. Add onion. Turn meat in marinade occassionally.

All marinades are good for pork, beef, & chicken. Teriyaki good for shrimp too.. Marinade at least 2-4 hours or over-night…

Hummm, wonder when boneless, skinless chicken is going on sale?

bowling alley with friends…

It’s really all about the Icee’s!

Here are a few shots from our afternoon bowling with friends. Always a lot of fun… Nothing say’s bowling for this group

like, ICEE…

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