Flag Day



Do you watch Big Bang Theory? If so, you are more than likely familiar with Dr. Sheldon Cooper’s Fun with Flags!  Well, this post isn’t quite like an episode of Fun with Flags, and I certainly won’t be posting a video!

However, since today IS Flag Day, I wanted to share a few facts with you.


Flag day is celebrated on June 14th to commemorate the adoption of the United States flag. This happened on June 14, 1777.

Did you know that the colors of flag represent things?  White is for purity and innocence, Red for hardiness and valor, and Blue for vigilance, perseverance and justice.  I’m sure we were taught that in a history class somewhere along the way, but I didn’t remember it.

Did you know that the number of stripes is intentional?  I think we all know that each of the 50 stars represents a state in our union.  The stripes alternate white and red with seven red stripes and six white stripes.  The stripes represent the original 13 states.

Flag day is also special because it is also the birthday of the United States Army!
God bless the USA!

Thank you for stopping by!



Steak Bites



This recipe had rave reviews, and I was looking for something easy and yummy.  I used sirloin steak because that is what we had in the freezer. In fact, I am glad I found this recipe in my stack of printed recipes so I can make it again soon.

This does take a little planning ahead because the recipe wants you to marinate the meat for at least three hours, but up to twenty four hours.

Tim likes his steak done medium. I prefer rare. I didn’t leave it in the pan very long. Just enough to heat it through. It was really great!

This recipe comes from the Life in the Lofthouse blog.

Steak Bites
1/2 cup soy sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
1 teaspoon minced garlic
2 Tablespoons dried basil
1 Tablespoon dried parsley
1 teaspoon black pepper
1 1/2 lbs flat iron or sirloin steak cut into one inch cubes

Place all ingredients except the steak into a large Ziploc bag. Stir with a spoon to combine (or just seal and mash the bag).
Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at lease three hours or up to twenty four hours.
Heat a large skillet over medium high heat. Heat skillet until it is very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet (I just dumped it all into a colander.) Discard marinade. Cook steak according to your desired temperature.
Serve warm and enjoy!

Lovely as a Tree Sympathy


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I am still working on rebuilding my stash of cards.  Sympathy cards are not something I enjoy making, but I am really not ever in the mood to make them when I need them.

This is not at all how this card was originally going to look, but when I started with my original (Plan A), I didn’t like how it looked.  So this is just a nice mellow sympathy card.

Lovely as a Tree is such a versatile set. It can be used for so many different occasions.  It has always been one of my very favorite sets.


Stampin’ Up! Product:
Stamp Sets: Lovely as a Tree, Hope for Comfort
Card Stock: Chocolate Chip
Ink: Chocolate Chip

Non SU! Product:
Papertrey Ink Vintage Cream card stock, American Crafts brown twine, Notched Corner punch

Thank you for stopping by!

Hello, Hello


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I have been working on replenishing my card supply. Every so often I hear or see a friend post online that they are down. I love to send them bright colored happy mail. Who doesn’t like to get happy mail?

I made two of these and sent them out almost right away!

I have had this stamp for quite a while, but I never used it before. Isn’t it fun? I have so many Prima flowers to use, so I can see myself making a lot more of these using a variety of other colors.

I think it is so cheerful!

Stampin’ Up! Product:
Stamp Set: Hello, Hello
Card Stock: Pink Passion
Other: basic jewels, spring flowers embossing folder

Birthstone Kaleidacolor, Prima flowers, Papertrey Ink white card stock, scallop lace corner punch

Memorial Day & Soldiers Home


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Memorial Day is here. Summer is official now right? No more snow!

There is a great place here in Milwaukee that gets overlooked a lot. The Soldiers Home is located on the VA hospital property. It is a beautiful place, and I can only imagine how much more it was back in the day.

I’ve talked about Wood National Cemetery already. Military personnel from as far back as the Civil War are buried here.

This is also the home of Old Main. What a fabulous building! It needs a LOT of work, but it is going to be so worth it! It was designed to be a place of refuge for Civil War veterans.

Isn’t it beautiful! It is being turned into apartments to house homeless and/or near homeless veterans.

The building is 150 years old. It was a long term care center that was closed down in 1989.

It became a National Historic Landmark in 2011.

You can find more information at http://www.historicmilwaukeeva.com

Be sure to remember our military who gave the ultimate sacrifice for our nation. We are truly blessed.

Chicken & Asparagus Stir Fry


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Asparagus is in season and very present at the local farmers’ markets. The price varies though, so look around! I would rather buy it from the local farmers at the farmers market than in the store.

I found this recipe, and I wanted to make it right away. Thank you to the blog I found this on. http://www.dinneratthezoo.com/chicken-and-asparagus-stir-fry/

Tim and I really liked this. I know Tim did for sure because he had a second helping. I served this with brown rice.

I did not add the salt when cooking the chicken. I rarely add salt to any meal I make. I figured we got enough sodium from the chicken broth and soy sauce.

I did not have any boneless skinless chicken breasts, so I used thighs instead. That worked out quite well.


Chicken and Asparagus Stir Fry

1 tablespoon vegetable oil
1 lb boneless, skinless chicken breasts cut into 1 inch pieces
salt and pepper to taste
1 lb asparagus stalks trimmed and cut into 1 1/2 inch pieces
2 teaspoons minced garlic
1 teaspoon minced ginger
3/4 cup chicken broth
1 1/2 teaspoon sugar
1 Tablespoon soy sauce
2 teaspoons sesame oil
1 Tablespoon cornstarch

Heat the vegetable oil in a pan over medium high heat. Season chicken with salt and pepper to taste. Add the chicken to the pan in a single layer. Cook for 3 – 4 minutes per side or until browned (mine took a little longer). Add the asparagis to the pan and cook cor 3 -4 minutes or until tender. Add the garlic and ginger and cook for 30 seconds.

In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch. Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1 – 2 minutes or until sauce is thickened.


Farmers Market Time


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I love this time of year! I look forward to it!

The farmers’ markets are opening here in Southeast Wisconsin.  I love going to the farmers market to get fresh produce, a nice lunch from the local food truck vendors, and to chat with my friends that are selling their products.

Nothing beats good fresh veggies that were picked from the field that morning.

Early in the season we get fantastic asparagus and rhubarb.

I look forward to fresh sweet corn, so sweet you can eat it right there at the stand without even cooking it.  I can’t wait for fresh spinach, cauliflower, cantaloupe, and strawberries.

In the fall my favorites are butternut and spaghetti squash as well as apples.

Please help support your local farmers.  Shop local.  Enjoy the freshness!

Beautiful Day in Desert Heat


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I love butterfly cards. My dear friend Vikki does not like butterflies. I think of her every time I make a butterfly card, which I am sure you all know is often!

This set is in the Stampin’ Up! Occasions catalog. I believe I was told that it will be in the new catalog that starts in a few weeks. Yay! There is also a large flower image that I cannot wait to use as well.

I picked up a Kaleidacolor ink pad at my friend (and SU! Demonstrator) Barb’s rubber rummage. It is Desert Heat. I was thinking it was mostly fall colors. They are perfect for summer too! The one shade (each pad has five pads) is very close to Stampin’ Up! Strawberry Slush. That worked great for me. For fall, I will try to find an orange that matches.

I made two of this card. One was a birthday card for my dear friend and fellow stamper Lora. The other was for my Mom for Mother’s Day.

I’m sorry the picture is a little dark.

I added pearls to the Modern Label punched piece for my Mom’s card.

I am not good at fussy cutting as you can probably tell, yet I still do it.

The butterfly is embossed onto glossy white card stock. Then I inked up my brayer using the Kaleidacolor ink pad. I left the ink pads separated. I usually only slide them together when stamping an image. I was taught to push the brayer in one direction over the card stock. Going back and forth can get messy. When you are done you can use a dry kleenex to remove the ink from the embossed lines.

Stampin’ Up! Product:
Stamp Sets: Bright Day and Teeny Tiny Wishes
Card Stock: Glossy and Strawberry Slush
Other: Spring Flowers embossing folder, Modern Label punch, Embossing Buddy, Winter White embossing folder

Non-SU!: Papertrey Ink white card stock, Kaleidacolor Desert Heat ink pad

Thank you for stopping by!

Sharon’s Fantabulous Fruit Salad



My ex-sister-in-law Sharon is a great cook. I have always enjoyed meals she has prepared.  She is famous for her fruit salad! She was often asked to bring to family functions.  It is so easy, and it really is super yummy!  With Memorial Day weekend coming up soon, I wanted to share the recipe with you in case you were looking for something different for your cookout. Maybe you just want to make a batch and sit down with a spoon. The thought has crossed my mind. 🙂

Please read through this recipe before you make it.

Please note: for a small batch of fruit salad use 1 can of each, for an XL batch, use 3 cans of each

Sharon’s Fantabulous Fruit Salad
2 large cans sliced cling peaches in heavy syrup (cut each piece into 3)
2 cans pineapple tidbits
2 cans mandarin oranges
2 jars marachino cherries (sometimes I cut them in half)
4-5 small bananas
1 small box cook and serve vanilla pudding

Thoroughly drain fruit, keeping 1 1/2 cups peach juice.
Pour juice into a pan and heat on medium.
Add pudding mix when it starts to get warm. Stir mixture until it comes to a boil and then remove from heat.
Have all of your fruit ready in a bowl, draining any excess juice. Pour the mix over the fruit and stir. Be sure your banana pieces get covered so they don’t brown. Cover and refrigerate.




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Tim and I had a great time a couple of weekends ago. He planned a day trip for us to Chicago. I have driving anxiety issues, so we took the Amtrack down and walked around the city for the day.

We started with some site seeing at the Willis Tower (formerly the Sears Tower). I had not been there since I was in 8th grade! Tim had never been there. It was really neat!

I know it is a really dark picture of us, but you get an idea of the view in the background.

After this we stopped at a very good British influenced restaurant The Elephant and Castle. The food and service were both fantastic.

Then it was on to Millenium Park for a majority of the rest of the day. We really had a great day. The weather was perfect.

We stopped at the Bean. As you can see it is a very popular part of the park.

We also made a stop at the Pritzker Military Museum and Library. They currently have a World War 1 display that is seriously fascinating.

We ended our day with a deep dish Chicago pizza at Giordano’s. You cannot visit Chicago and not try one. We ordered a large so we had plenty to bring home!

Thank you for stopping by!