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Wednesday, August 3, 2011

Gutters, Short Legs and the Fishpond

It's the hind feet that have me perplexed.
If Bubba's legs were longer, would they eventually touch the floor? How much weight would he have to lose in order for the toes to touch the floor at his current height?

Mikey has been obsessed with putting gutters on the DWT. There are certain things in his world that are givens - pancakes are for breakfast only, comfortable undies are a God given right, and all house he owns shall have gutters. So that's what we did last weekend.
One long 40' run on the back side. We wanted it to drain the other direction, but the house is leaning so much that we couldn't slope it properly.

Front right side. Pretty exciting.

A gutter and Christmas lights to boot. Free lights with home purchase.

I've been obsessed with removing the "fishpond" out front. We'll never have little fishies in there, and all it has been so far is a death trap for the lizards with blue armpits. Unfortunately, I forgot to tell Mikey that I've been obsessed with removing it, and sort of sprang it on him that I wanted to remove it. Right then. If he didn't mind. Which he did, but he is such a good sport that he indulged me anyway.

The edge was covered with rocks so we didn't really know what was under there.

Oh, Look! It is a jetted tub! This is just the kind of project I can see myself doing. Really. Only I'd put plants in it.

Pike pole + testosterone + perseverance = Goodbye fishpond!  We'll just add it to the garbage pile down by the stable.

It is really good to be the wifey of a great guy. Thanks, Mikey.


Project Inspector H.

Project Inspectors H and M.


And the final project for this weekend - a way to dry clothes! Hooray!


If the place weren't so pretty, I'd just give up now. But look at the view. It keeps bringing us back.

Cheesecake for Regular People

The best second breakfast in the entire world.

I love cheesecake. But not the overpriced, dry, New York style cheesecake. I like creamy, smooth, regular old cheesecake. My recipe comes from a 40 year old blender cookbook, and it is still the best one I've ever tasted. No, it isn't made with homemade crust in a springform pan, it doesn't have sliced kiwi and berries for garnish or chocolate drizzled over it. It is just plain wonderful, and wonderful plain. (The blueberries are just for the aesthetics of photography, doncha know.)

And when Austin asked me yesterday why I was making it when we still had cream cheese cookies in the fridge, I mumbled something about those being his birthday cookies, which was true. But it also had to do with the creaminess of this cheesecake, which the cookies, although incredibly delicious,  lack.

HOW TO

Bring 2 - 8 oz. packages of cream cheese to room temperature (by whatever means necessary - if you skip this step, you will have little ugly zits in your cake) - regular cream cheese, not low fat, no fat or Neufchatel - I've tried them and they don't make smooth cheesecake.

Cream the cheese with 3/4 cup of (evil) white  sugar.

Add 1 tablespoon of real vanilla extract. There is no substitute. (For someone who doesn't cook well, I certainly am opinionated.)

Beat in 2 eggs.

Add 12 oz. sour cream and 2 tablespoons melted butter.  Beat really well until smooth.

Pour into a Keebler family size graham cracker crust. (The one for 2 extra servings.)

Bake at 325° for 40 minutes. Gently touch the center to test for doneness. If it is firm (your finger comes away clean) and jiggly, it is done. (The filling will be very soft. If you like it a little drier, bake for a few extra minutes, but watch for browning, which is bad.) Cool at room temperature for 2 hours, then put in refrigerator for at least 4 hours before serving.

Yum-o.