Tuesday, January 31, 2006

Julie's 7-Layer Dip

I know...I said I would post this over the weekend and here it is Tuesday. I type slow, what can I say...

I will give you the ingredients in the order they go in, but the amount is up to you.

"Well gee thanks B.D. that helps a lot."

May I continue? Thank you...
The amount, depending on how much dip you want to make, is up to you.

We buy 2 or 3 cans each of everything, so there will be plenty to play with.

Here is the list.

Refried Beans
Bean Dip
Sour Cream
Taco Seasoning
Black Olives (sliced)
Green Chiles (sliced or diced)
Fresh Roma Tomatoes (diced)
Shredded Cheese ( whatever kind you like)

Here are the layers.

Bottom- spread out refried beans
1- spread out bean dip
2- spread out thin layer of mayo
3- spread out sour cream
4- cover with taco seasoning
5- spread out black olives
6- spread out sliced or diced green chiles
7- spread out diced tomatoes
Top with shredded cheese
Chill and Serve with Tortilla Chips

Make this dip in a clear baking dish (9 x 11) for a big crowd or in a 9 in. pie dish for a small crowd. Play with it and make it your own.


Saturday, January 28, 2006

Party Dips

If you're going to watch the Super Bowl at home (like we are) then posted below are some great party dip ideas sent to me courtesy of Henry. I will post Julie's 7-Layer Dip recipe later this weekend. We have enjoyed this dip many times during the "Big Game."

"As always, Henry thank you for the great recipes."


Home Team Guacamole
Home Team Guacamole begins with a party size portion of basic guacamole (4 avocados, salt, lemon or lime juice) - served in the center of a serving tray. Line-up color-coded ingredients around the guacamole in small bowls. Then mix in "add-ins" to personalize and create your own "super" bowl.

4 ripe, large California avocados, peeled, pitted, mashed
1 tsp salt, or to taste
2 Tbsp fresh lime juice

Coarsely mash avocados; do not puree
Stir in lime juice and season to taste.
Prepare "add-ins" as directed below.
Guacamole is best made as close to serving as possible.
For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

To serve, place guacamole in center of serving tray and arrange additional ingredients on platter to surround the guacamole.
Serve with tortilla chips.


Tampa Bay
4 ounces cooked shelled and deveined small shrimp
1/2 cup diced green onion
1/2 cup diced yellow bell pepper
5 - 10 drops red pepper sauce
Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.

2 garlic cloves finely chopped
2/3 cup black beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped tomato
2 pickled jalapeños, chopped
Oakland's signature color black is represented in the black beans. Two jalapenos are added to represent the teams extra spice!

1/2 cup peach preserves or peach salsa
1/2 cup toasted pecans, coarsely chopped

New York
1/2 pound smoked salmon pieces
1/2 cup drained capers (stir in to guacamole base)
(Reduce salt to 1/2 tsp. in base recipe)

8 oz softened cream cheese
2/3 cup chopped black olives

1/2 cup chopped roasted red bell pepper
1/2 cup chopped roasted yellow bell pepper

San Francisco
1/2 pound cooked Dungeness crab, chopped
1/4 cup diced scallions
1/2 tsp. cracked black pepper

1/2 cup sweet white onion, finely chopped
1 cup chunky red salsa

This layered, classic favorite is sure to appease your guests’ palette.

Party Dip

1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chiles, drained
1 envelope (1 1/2 ounces) taco seasoning mix
2 California avocados, seeded and peeled
1 Tbsp lemon juice
taco sauce to taste
1 Cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Cheddar cheese
tortilla chips

In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsely mash together avocados, lemon juice, and taco sauce; spread over bean mixture.
Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all.
Serve with tortilla chips.

Can’t decide on salsa or guacamole?
Have it both ways with this dip that sounds as zesty as it tastes!


2 ripe medium California avocados, peeled, pitted and diced
1 large ripe tomato, diced
¼ Cup finely chopped red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
Juice of 1 large lime
½ tsp ground cumin
¼ tsp freshly ground black pepper
¼ tsp salt

In medium bowl, combine all ingredients.
Toss well and maintain chunky consistency.

(The following is from McCormick Spices)

Guacamole Salsa

2 medium ripe avocados, peeled, pitted and chopped
1 package McCormick Guacamole Seasoning Mix
1 medium tomato, chopped
2 tablespoons chopped red onion
1 tablespoon lime juice

1. Mix avocados, Guacamole Mix, tomato, onion, and lime juice in medium bowl.
2. Refrigerate at least 30 minutes or until ready to serve. Stir before serving.
3. Serve with tortilla chips.

Thursday, January 26, 2006

Honey, something stinks...

Julie called me at work this morning...
(which she never does unless it's important)
"Honey, did you run over a skunk when you left this morning?"


"Because the house stinks..." (oh great, that's all we need)
Seems that we have an unwanted pet on the premises...
Mr. or Mrs. Skunk.

Something pissed Mr. or Mrs. Skunk off, and retaliation was in order. Our house (somehow was caught up in this retaliation...) Lucky us...
This is personal now...

I'm going to call the EPA.
(Eradicate Personal Annoyances)

As Bugs Bunny would say, "This...means war."


Monday, January 23, 2006

Recipes & Such

Here are a few recipes for your Super Bowl Party.
I guess I'll have to root for Seattle since the Colts didn't make it. (My sister lives there, what can I say...)

Maybe next year...


Trawler's Crab Dip

1 can (6 oz) White meat crab (or fresh)
1 cup Mayonnaise
4 Tbsp. French dressing
1 Tbsp. prepared Horseradish
1 cup mild Cheddar cheese, finely grated

Mix all ingredients well.
Chill several hours.
Serve with Club crackers.

Manhattan Meatballs

1 pound ground beef
1 pound mild pork sausage
2 cups bread crumbs
2 eggs
1/2 cup chopped onion
2 tablespoons dry parsley
2 teaspoons salt
1/2 teaspoon garlic salt

1 jar apricot preserves (12 oz)
1/2 cup barbecue sauce

Mix first 8 ingredients together and form meatballs. You may brown in a skillet or in an oven at 450 degrees for 15 minutes. Heat sauce, and pour over meatballs. Bake at 350 degrees for 25 minutes or cook in crock pot. You can serve over rice or as an appetizer with toothpicks.

Baked Buffalo Chicken Wings

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Roasted Red Pepper Dip

You can make this creamy dip more quickly by substituting 2/3 cup of drained jarred roasted red peppers or smoky jarred roasted jalapeño peppers.

2 medium red bell peppers
1 tablespoon minced garlic
1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 cup sour cream
1 tablespoon finely chopped basil
Salt and freshly ground pepper

(If using store bought, skip this step)

Roast the peppers over a gas flame or under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 20 minutes. Discard the skins, cores and seeds. Pat the peppers dry and finely chop them.

In a skillet, cook the garlic in the oil over moderate heat until fragrant, about 30 seconds. Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Refrigerate until chilled. The dip can be refrigerated for up to 2 days.

Orange-Glazed Chicken Wings

1 cup fresh orange juice (from about 2 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings

Heat the oven to 400. In a large bowl, combine the orange juice, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

(This is Julie's recipe for Sausage Pinwheels)

Sausage Pinwheels

1 lb bulk sausage (mild or hot - whichever you prefer)
1 lg pkg cream cheese
Crescent rolls

Preheat oven to 375 degrees.Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels)

Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.

Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)

Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.One pkg of the 8 count crescent rolls makes 16 pinwheels. The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle.

Sunday, January 22, 2006

Steak & Soup

Here are a couple of recipes given to me by the lovely Miss Peggy Sue.

One is for fancy steak (you go girl) and the other is for soup.
I found another version of the soup recipe, so I'll just post both of them.

"Thanks Miss Sue"


Grilled New York Strip with Chocolate Merlot Sauce

2 tablespoons extra-virgin olive oil
1 medium-sized yellow onion, thinly sliced
2 teaspoons minced garlic
1 jalapeno, finely chopped
1 1/2 cups Merlot wine
1 tablespoon onion soup mix
3 ounces bittersweet chocolate, coarsely chopped

2 (1- inch thick) New York strip steaks
1/4 cup taco seasoning mix

In a medium saucepan, heat oil over medium-high heat. Add onions, garlic, and jalapeno, sauté until soft, about 5 minutes. Add Merlot and reduce by half over high heat. Reduce heat to low and stir in soup mix and chocolate. Stir until smooth. Keep warm on very low heat until ready to serve.

Spray pan with cooking spray and preheat grill pan over high heat.
Season steaks with taco seasoning.
Grill to desired doneness.
Serve steaks with chocolate Merlot sauce.

Stuffed Pepper Soup

1 pouch ready-to-serve long grain & wild rice (8.8 ozs.)
1 pound ground beef
2 cups frozen chopped green bell peppers, thawed
1 cup chopped Onion
1 jar chunky tomato pasta sauce (26 oz.)
1 can Italian diced tomatoes, un-drained (14-1/2 oz.) (See note)
1 can beef broth (14 ozs.)

Prepare rice according to package directions.
Meanwhile, in a large saucepan, cook the beef, green bell peppers and onions until beef is no longer pink; drain off fat. Stir in the pasta sauce, tomatoes, broth and prepared rice.
Stirring every so often until heated through.
Yield: (about 2 quarts)
Note: Italian Ro-Tel (10 oz.) can be used instead.

Stuffed Pepper Soup

2 pounds ground beef
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, un-drained
2 cups cooked converted or long grain white rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper

In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.

Weekend Report

I'm kind of late posting the Weekend Report.

I was busy making a batch of chili yesterday.
And today it's kind of storming around here, so I won't be on line long...

I have some great recipes for you to look at, and I'll post them in a day or two. Sorry I can't stay longer, but lighting and computers don't mix well....


Thursday, January 19, 2006

Tonight's Menu

The menu for tonight was Pork Tenderloin (done in the oven)
Fried Okra & Julie's gravity defying mashed potatoes.
Lovely...and yummy (I might add)

The weather around here has gone full tilt... "Nuts."
Nobody has the same forecast, because nobody knows what's going to happen next! Tennessee weather...if you don't like it, hang around... it'll change.


Tuesday, January 17, 2006

Let it Snow...

Yes, we have snow...
It started raining about 7 o'clock last night, and rained all night, and all day today.
Now we have snow, the temp. went from 55 to 35 in a matter of a few hours.

You know, the world seems different when it snows.
It seems to be at peace.
It is...wonderful and silent.

Peace and silence.
Let it snow...


Monday, January 16, 2006

Happy B-day Robyn

Today is the birthday of the little girl that came into our world four years ago. "Happy Birthday Robyn"
As the old saying goes "Let them eat cake" Woo-Hoo!!!

On a sad note...
My boys lost yesterday.
I had a feeling the Colts would get knocked out of the playoffs. (sigh...)
But so did New England, so no 'three in a row' for them.

On the brighter side...
I got to see "my girls" last night, it's always a pleasure to see these lovely ladies.

What's on for today? I might go and see if I can find another Dogwood, and plant it before the rain comes in.

Enjoy your day!!!

Sunday, January 15, 2006

Unusual BBQ Sauce

Here is an unusual bbq sauce recipe that you might want to play with.


Watermelon BBQ Sauce Recipe

1/2 cup watermelon juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons red pepper flakes

Stir all ingredients together. Pour enough sauce over vegetables, chicken, pork, fish or shellfish to marinate. Cover and refrigerate several hours or overnight. Baste with additional sauce while grilling or broiling. Sauce not used for marinating or basting can be spooned over cooked vegetables and meats.

(And a more normal sauce recipe)
Budweiser BBQ Sauce

1/2 cup molasses
1/4 cup mustard (not dry)
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Budweiser

Good for ribs or chicken

Combine all ingredients except meat in a small saucepan and bring to a rolling simmer. Reduce heat to low simmer for 15 minutes. Cook meat on grill, basting liberally with sauce.

Saturday, January 14, 2006

Weekend Report

It is just plain cold & windy today, Thursday was nice, 60 degrees. I grilled some thick cut pork chops that night.

Friday it rained, and rained, and rained some more, then it got cold. Cold enough to get a dusting of snow.

Today, I tell you that wind is whipping through here.
I'll just stay inside today and watch Sponge Bob I guess.
Or maybe do some work...


Sponge Bob sounds good to me...(G)

Enjoy your day!!!

Party Dip & Grilled Shrimp

Nacho Cheese/Queso Sauce

1 pound pasteurized cheese (Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or Chipotle (or other) ground Chile pepper

Combine all ingredients in a double boiler and stir until melted and well blended. Pour into a bowl and serve with chips.

Grilled Shrimp with Horseradish Dipping Sauce

1 1/2 pounds jumbo shrimp, about 20 shrimp,
de-veined, peel intact

1 teaspoon coarse salt
3 tablespoons butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup prepared horseradish
1/2 cup half-and-half or light cream
1/2 teaspoon salt
1 teaspoon cayenne pepper sauce (or)
1/4 teaspoon cayenne pepper 1 cup sour cream

2 tablespoons chopped parsley, for garnish
4 leaves Romaine hearts

Preheat a grill to medium high heat.

Loosen shells of shrimp and butterfly them cutting down the de-vein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.

In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into small bowls on individual plates or a dip bowl in the center or 1 large platter.

Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

Friday, January 13, 2006

Friday (the bad day)

Today is...well I don't have to tell you the date...
What's so bad about this day?

Many reasons are given about this day, some are taboo, some are superstition, and some are just plain dumb. Does this day bother me? Hell no...it's Friday, Woo-Hoo!!!

Start the weekend...

And speaking of the weekend, it's going to be cold and windy around here this weekend. Oh well, that's par for January.

Steve of Ole Smokey's BBQ (one of my links) sent this joke to me, and I thought I would share it with you. "Thanks Ole Smokey"

Try to stay warm...
( I got my gas bill today...I could throw one hell of a keg party for that price)


A husband was in big trouble when he forgot his wife's birthday. His wife told him, "Tomorrow there'd better be something in the driveway for me that goes zero to 200 in 2 seconds flat."

The next morning the wife found a small package on the driveway...When she opened the package, she found a brand new bathroom scale.

Funeral arrangements for the husband have been set for Saturday.

Thursday, January 12, 2006

Super Bowl Party

What are you going to fix for that Super Bowl party?

I think I'll do some grilled Hot Wings, maybe some grilled Poppers, and some Smoked Baby Back Ribs.

"Oh yeah babe."

If you would email me your favorite Super Bowl party fixings, I'll post it for all of my readers of the Grill to enjoy.

Life is good...
Beer is better...


Tuesday, January 10, 2006

Words and a Prayer

Words are the common link in life.
Jesus said...

My words are simple.
My words are truth.
My words express hope.
My words come from wisdom.
My words tell all.
My words speak volumes.
My words teach.
My words reveal my heart.
My words are written in the passages of time itself.
My words heal.
My words are a prayer.
My life is my word...


Words of Wisdom

President Kennedy said: "Our problems are man-made, therefore they may be solved by man. No problem of human destiny is beyond human beings."


Sunday, January 08, 2006

Recipes & Such

Here are some good recipes to add to your collection.


Arkansas Slow-Smoked Ham

One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use Hickory or Pecan chips)

Sauce Directions: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a hot simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ham Directions: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.

Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals(use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling.

Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.

*Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Armadillo Eggs

1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)

Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water. Knead until still dough is formed.

Stuff each pepper with remaining cheese. Pinch pepper together to seal.
Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick. Place stuffed pepper in middle and roll in hand to form egg shape.

Roll each ball in beaten egg and then in Shake and Bake.
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, and then re-heated.)

Campfire Beans

2 slices bacon, cut into 1/4-inch pieces
1 medium Vidalia onion, finely chopped
1/4 cup molasses
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1 pound dried small white beans, rinsed and picked through
9 cups chicken stock
1 teaspoon apple cider vinegar
Coarse salt and freshly ground black pepper

Using a crock pot set on low heat, combine bacon, onion, molasses, brown sugar, mustard, beans, chicken stock and vinegar. Cover pot and bake beans, stirring occasionally, until tender, about 4 to 6 hours. Season with salt and pepper.

Saturday, January 07, 2006

Weekend Report

Question: How do you get rid of a tree that you didn't want to get rid of ?

Answer: Have an out of control vehicle plow through your yard and mow it down. Yes that's right, that's what happened Friday.

Luckily no one was hurt (except my poor Dogwood Tree)

What happened was someone had a seizure while driving and hit the ditch coming into the neighborhood veering wide right, going through Lot #1 proceeding toward Lot #2, which at this point they hit the sidewalk of Lot #2 (fortunately for us) and continued on through Lot #3 (our house), now why I said fortunately for us is because if they had not hit the raised sidewalk causing them to veer left, they would have hit our house close to the front door.

But by veering left they just took out my Dogwood and proceeded through the next yard, and the next yard, (messing up freshly laid Sod) and finally coming to rest (on its side) after clipping a guide wire from a power pole and taking out another poor defenseless tree.

The driver was taken by Life Flight to the hospital and the State Trooper said they were OK but didn't remember anything.

In the mean time, my poor Dogwood lost its life...
It will be a sad day today.


Thursday, January 05, 2006

B.D. goes for broke

At this time - this is Mrs. B.D. reporting and bringing you news of what B.D. did Wednesday night, bowling night. He started out bad with 3 splits in a row but recovered nicely and shot a 194. The second game he paid more attention to what he was doing and shot a 259. He had about 7 strikes in a row to finish that game off. Then he comes back the 3rd game and strikes all the way up to the last ball in the 10th frame and he throws it just a wee bit high and leaves the 4 pin to bowl a 299. Woo hoo!!!!!!!!!!!!!! Kudos to you B.D.!!!!!!! My hero!!!!! What a bowling machine!!!! (when he's got enough beer in him!)

Just thought the readers of the Grill would like to know.

Have a great day and drink one for B.D.

Mrs. B.D.

Wednesday, January 04, 2006

Mid - Week Report

I hope everyone has recovered from the beginning of the new year. If not, that must have been some party. We treated it like any other day (or night)

We didn't party, we just hung out and watched TV.
I'm not the party animal I once was...(sigh)

Life is good...