I was out to bingo yes I said BINGO last night and it was so much fun! I did not think that Erich was going to be there but I pulled up right behind his escape. I worked really hard getting all the errands done for the day and my last stop was at Marks lock shop for the side door handle replacement. I tease Jr that he is wearing it out! He knows what I mean!!! Kisses ha! Anyways it's old and I love stopping to see mark anyways. He let me in after hours, ( he closes at 2pm!!! ), so it was really nice of him to do that for me. I just sold him three prints at the October first walk at the tuner dodge mansion. He should be a comic because his dry and crass send of humor always makes me laugh. My houses locks are from the era when you have to go to the locksmith and should last the the houses lifetime and my lady will be 80 years old in 2012.
He told me that the part would be there tomorrow and that I could stop by then. I went home and worked on a clients photo editing until I just could not do anymore. It was early so going to my local pub to play bingo, yes bingo. There is quite a following and what the hell, how often do I get to bingo! Bertlee is under the weather or he would of been with me. He has a toothache.
The week before we brought a whiskey bunT cake down for Deweys birthday. It was gone in about 5 minutes from when it was cut. The recipe is on www.epucurious.com which is my favorite site in the world! Here is the recipe if you want to be a hit at your party and your a whiskey drinker. Easy, easy lemon squizzie.....This Epicurious.com recipe: Lemon-Whiskey Bundt Cake
has been sent to you by a friend.
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/4629?mbid=ipapp
Lemon-Whiskey Bundt Cake
1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)
Bon Appétit
January 1998
-- Post From Little Rayray iPad
Location:Young Ave,Lansing,United States
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