Charley is...

a big boy. I have often been told that he is "the biggest Weimaraner I have ever seen!" by many people at the park. Last September, our vet told me some bad news. She said that "Charley needed to lose some weight." Ouch. Sorry Dude. She offered to test his thyroid and even gave me a card for some prescription dog food, but I told her that we would tackle this matter on our own. She gave me a look that said, "I've heard this before-and I don't believe you."
Charley weighed in at 102lbs!! Yikes, that DID seem like a lot.

So, i made a few changes. First of which was his food. He and his sister, Dakota, were now officially on a diet. This is what they eat now.


The good news is that he is down to 85lbs!! I cannot wait to show him off at the vet!! He has an appt in two weeks!

Detroit BBQ Pulled Pork

Being a country girl growing up outside Detroit has had it's perks. (really?!) Yes. I was fortunate enough to be handed this recipe for BBQ Sauce from my Aunt and Father- and decided to take it to a new level.

Pulled Pork Recipe (place all contents in crockpot and cook on low for 8 hours)
note: this is also how I cook spareribs
Pork Tenderloin
Garlic
Onion, rough chopped
Beer, whichever you like, and however enough to cover the meat entirely
Jar of Pepperocini's (click HERE if you don't know what these are) be sure to include the juice.
remove from crockpot and shred with two forks, it'll be very easy.

Deeeeeeeetroit BBQ Sauce:
Juice from one fresh lemon
1 stick of butter
two teaspoons of fresh ginger (i use the paste in a jar)
two teaspoons of minced garlic
1/2 cup brown sugar
1/2 cup worcestershire sauce
salt and pepper to taste
melt butter and above contents together on medium heat
last, fold in two cups of Ketchup, bring to a low boil to thicken sauce.

Volia!
This sauce is very sweet, but it's a fun place to start. I have been known to cook a jalapeno in the sauce and remove it before adding to whatever it is I'm cooking, in order to give it some heat.

I use the AMAZING Hawaiian Sweet Rolls to make bite size sliders. YUM.

Lemon Curd Obsession

My Obsession with Lemons started early in January when I began hoping that winter would end sooner then later. I found this great, and easy, recipe for lemon curd HERE.
I have used it to stuff french toast with, make tarts and spread on croissants. It's always delicous!

Red Velvet Frustration.

I found this amazing-looking recipe at Bakerella (love her!) just a few days ago, and I couldn't wait for the weekend to get here to give it a try.
They turned out cute, love the frosting- but the cake is missing something. Like Boyf said, something just doesn't taste right.
They turned out cute looking, but I found myself over frosting them in order to make up for the lack of flavor. Oh, and I clearly didn't use enough red food coloring.

Meet The Man Behind it all!

This is Charley. He is my sous chef because he is my shadow in the kitchen. Always close to his Mom, just in case I drop something.