What Was That???


You know, when you are young, you can run, laugh and enjoy life’s pleasures.  But guess what, you can do it when you are older too!

We are at a point where we enjoy what we call “grandparent mode”.  We have our grandkids over and have a fun time.  Warm muffins, snow, bonfires, snowmobile rides and hot chocolate. Kids running all around!  That’s enough for us!  But sometimes things get weird up here…

OK. we look at our wildlife camera and we see strange lights.  Glen calls to me “Toni, come and see this!”
Bright lights that can only be described as “Orbs”…  Large lights that moved as the camera picks them up.  Not up in the sky, but almost at eye level.  We just stared at the picture.

OK, this is not some late night sitcom, my name is not “Snuffy” and I have all my teeth.   I can honestly say I don’t know what the *&%#$ it was, I do know that WE DID SEE IT! 

So, we go over to one of our friend’s house and he casually mentions after about an hour or so that there was some strange light shining in his window and he thought it was snowing.  He also saw the lights.

Well now this is gonna get really weird.  I am talking to our daughter and I mention the lights.  She responds as if she has already seen them.  I told her “you don’t know what we mean”.  She says, “but you told me about them”.  My response was that “this is the first time we spoke since we saw them, so how can you know”?  She then said that she can “see them exactly as we see them”.  I rubbed my head and Glen sent her an email of it.  She said that is what she was talking about.  We both rubbed our heads. 

So here is a pic of it.  If you have seen it, we can rub our heads together!

Toni's Roast Beef Dinner

This is one of my favorite comfort foods.  Try this on one of the remaining cold winter nights.
Please note.  I do not normally use measurements.  This is a close approximation to what I use.

3 to 3 1/2 lb of Boneless Rump Roast
3 cloves of garlic cut in medium sized pieces
Salt and pepper
1 medium onion, 1/2 inch slices
½ Green Pepper, sliced
4-5 small red potatoes with skin on
1 cup sliced mushrooms
1 cup Red Wine
1 can Beef Broth
Thyme sprig
3 carrots, cut in medium slices

Preheat your oven to 375°F.  If roast is too fatty cut most of it off, but not all    Position roast at room temperature, with fat side up in roasting pan.  This will allow the roast to have its juices melt into the roast.

Poke knife cuts into meat with a knife. Sprinkle with salt and pepper and stick pieces of garlic inside cuts.  Add remaining ingredients

Cover and cook roast at 375°F.  It should take about 2 to 3 hours, depending on the size of the roast.  Check periodically to baste roast and veggies in the juice.  As it cooks, it will thicken and form a delicious gravy.  Use a meat thermometer to verify it is done in the center.  The meat will need to be about 135° to 140°F to ensure it is done.  If liquid not cooking down enough, cook uncovered for 20 minutes or stir in a little cornstarch.

Goes great with with warm buttered rolls.  You can also omit the potatoes from the recipe and serve with mashed potatoes.

Serve with the remaining wine used in the recipe to add a delectable flavor to the entire meal.

My Birthday Post

It’s about 90 minutes before I turn 49.  I am feeling repetitive asking where the years have gone, so I am not going to.  Man, what a dumb question!  It’s not like I was born at 45!

The funny thing is that I don’t feel old.  I never really have, except for after a surgery, but that hasn’t even stopped me.  Each decade, each year has been filled with love and support from my family and especially my love of forever Glen.

Can’t say much about turning ten, probably was a dorky kid, trying to figure out this kooky world and having no luck at all.  Twenty was great, married and mother of a beautiful little girl that even to this day, besides Glen, is one of the only people I can bare my soul to.  At thirty, I was a corporate woman and mother of two, on my way up the ladder; walking around in the concrete jungle, looking for a rope to swing onto and get the heck out of there.

Forty was fun!  I had reached the state of “I don’t give a &@$! and it was wonderful.  I don’t think I have changed much since then.  I do wish I knew what I knew at ten that I know now.  But then, maybe not; no one likes a smart%@* know-it-all.

So as 48 turns to 49 and the next decade of my live grows even closer, I will raise a glass and look forward to seeing what it holds, who I meet and all the wonderful experiences this world holds.  I think it’s gonna be fun!

Feel free to sing happy birthday to me!