Oh it's the randomest!

I finally uploaded all my photos to an web album.  Finally I can sleep better at night.  My laptop has come 'unseated' as of late and my IT nerves are shot just thinking about all the life that could be lost if that motherboard not only got unseated but just walked on outta here.  You know it costs at least $500 to reseat that thing???  But that is why they required us to have a gazillion computer courses throughout my pre-collegiate school career.  Oh wait, they made me take one in college, too.  Yes so now I am going to uncrew some screws and tell that mother to just SIT.  TIGHT.  or else.

Also can I just share how annoying it is to have restricted use of even one opposable thumb?  Really ridiculous.  I feel so sorry for all the mammals out there without thumbs.  At least they don't have to unload a dishwasher or change a diaper  *sigh*.  I still smell like butt paste.  You may be wondering what I actually did to my thumb and I wish I could tell you.  My best guess is I pulled my 'crab' muscle.  I was trying to teach a friend's child how to do the crab walk and I'm guessing that's when I overextended my crab muscle in my right hand.  It is the muscle that connects my opposable pincer to my wrist.  Ouchie.

I am really excited about Conference tomorrow.  Don't know about you, but I could really use some words from our Prophet right now.  Tell it to me, Preesident Monson!  Tell me what. is. up.  Amen.

Right this second, however, I am super psyched about Fringe.  My life has gotten immeasurably better since summer TV has been killed off and replaced with the creative geniuses that happen to know exactly what best entertains me has released the beast that is Fall TV.  Not since TGIF have I been so psyched.  Is that bad?

FALL IS HERE, PEOPLE!  Go outside and shout to the brilliant blue sky how happy you are to bid the humidity farewell!  Whisper to the trees how grateful you are for the free color therapy (not to mention cleaner, crisper air)!  Smile to those passersby so they know they are not the only ones succumbing to autumn's delightful delirium.  Yes, share those good vibes that can be attributed to another well-thought out plan by our Heavenly Father.  Just when you thought you were going to explode from 99degree heat and 140% humidity....whew....

I got my Temple dress the other day and it fits perfectly  (I'd like to give a shout out to Sister K for hooking me UP).  T minus 3 months and two weeks.  I finally put the family photos up on the wall, too.  Thanks, Life: SemiCrunchy, for the beautiful frame.  We find ourselves staring at it frequently.

And do you want to know the phrase that always plagues me when I trying my best to wallow and wail in a deep dark hole?  -OR-  The one that makes me smile knowingly when things are just riding right along and I have time to hand surf out of the passenger window?  (Yes, it's the same phrase.  Ironic, huh?)

"You never know, Catherine, you  just never know..."

I like to think of this when I can't hold on to an actual good reason to wallow or feel awesome (because despite being highly creative, I seek logic like the sun seeks the horizon).

Happy Conferencing!

A New Crock Pot Sensation wowzas!

This is so yummy I could just kiss myself.
It is based off of a recipe called, 'Tijuana Trainwreck'.
I just fiddled with the ingredients a bit and this is what happened.

You need some flour tortillas, at least 6.  You  need some shredded cheese.  Chopped onions.  Also 1 can of black beans, 1 can of diced tomatoes (or the equivalent freshies), 1 can of corn, and 1 1/2 lbs of ground chuck and/or sausage.  I used 1lb of burger with some Jimmy Dean Sage Sausage I had in the freezer.  Last but not least, you will need one can of enchilada sauce.

Brown that meat with onions *I am assuming you assumed you must mush and mash the burger and sausage together until it becomes one*!  And add salt and pepper to taste.  My secret ingredient was one packet of Sazon Goya, the orange package.  Drain and set aside.  Grease or oil the crock pot and place one tortilla on the bottom.  Put a layer of your browned meat on top of that and pour some of the enchilada sauce over it.  I think I ended up with two meat layers so you can pour about half of the sauce on this layer.  Then sprinkle some cheese and add another tortilla layer.  Next, add the veggies that you have mixed together in a bowl.  It looks so pretty and you're doing great!  Sprinkle with cheese.  Continue to layer with tortillas and meat (don't forget yer sauce) and cheese and veggies.  I ended with a tortilla sprinkled with cheese and cilantro.  Put the lid on and cook on High for two hours or Low for a bit longer.  I forgot I had sour cream and I bet that would just be suburb as a topper.  Prepare to get fat.

Love! 

It's almost autumn!

Every time I fall down, I get up and realize that I'm standing more firmly and taller!  After so m any years of standing up only to bump my head on a ceiling...well this new feeling is just plain AH-MAY-ZEEENG.

Some things I've been doing with my new found stance include painting (slowly but surely), hanging with my homies, volunteering for church activites, and cooking new recipes.  Kinda sounds like small potatoes to me but the better half of my self knows these to be very important steps.  These are the steps I take that keep the ball of inspiration rolling!

Here's a recipe I tried out tonight with much success.  I dedicate it to the lovely people, Amanda Lyn and Charles Franklin (I think) that I met at WalMart.  They are an artist and executive chef, respectively.  I hope our paths can cross again in the future.

Italian Turkey Burgers/sliders:

I started with about 1lb of ground turkey, the lean Jennie-O brand.  I dumped it in a mixing bowl and added grated Parmesan cheese, oregano, basil, and thyme, with a dash of salt and pepper.  I also added finely chopped onions to the mix, hoping my anti-onion husband wouldn't see them and just try the dang thing.  I mushed it together but refrained from squishing too long.  My hands were freezing from the cold meat and my finger bones started to ache.  I had preheated the oven to 350 degrees.  I greased a baking sheet and patted out six burgers (you will have more if you want sliders, duh).  I baked mine for 20 mins.  Depending on the thickness of your patties you may want to take them out and flip them when they are almost done.  There will probably be juices flowing around so be careful when you take the sheet out.  While they are baking, you get to make the sauce that truly makes these things super yummy!  The recipe I scammed called for slightly different ingredients which I, of course, did not have so there was some improvisation on my part.  I used 3/4 cup Real Mayo, 1/3 cup regular yellow mustard, and 1/3 cup Honey Mustard dressing.  I added a dash of pepper and nutmeg.  Slather it on some toasted buns, slive some tomato and you're ready to eat!  I would have taken a picture but we ate them too fast.  Here's a generic pic I Googled: