Thanksgiving Aftermath

Another Thanksgiving under my belt.  Let the clean-up begin.  As usual the food was great, the company wonderful and the dogs still in their tryptophan stupor.

    

Grandmas are wonderful

This is my Grandma Wedekind.  Boy, do I wish I had those cheekbones. I never really knew she had such beautiful brown hair as sadly, I only remember her with a grey perm.

I have so many wonderful memories of this woman, I can't even begin. Suffice it to say, she was such a fun-loving woman, made the best potato dumplings, was a great traveler, made a mean brandy slush (adjusted for kids, I think...) and knew when to put a spoiled rotten kid (me) in her place.

Oh, how I loved to spend time with her.  She taught me so much about gardening, flowers and nature.   She'd take us for long walks in the woods pointing out the water spring, the names of plants, the deer paths.

Just a great Grandma and friend.

I so miss her.

Happy Birthday to my sweet boy

I can't believe Teiko is seven years old today.  What a good friend.  I remember when we got the little furball and he clung to me like glue.  He still does all these years later.   I see a long walk, treats and lots of love for my pup today!

Third time is a charm...

Brought my Rosemary plants in this weekend.  This is their third year growing crazy in the summer and somehow surviving my limited winter care.  I'm thinking of stringing lights on this one for Christmas.  It's about 3ft tall now.

I would so love to live in a warmer climate that allowed my Rosemary stay outside but in Wisconsin, you do what you have to do....

The Kitchen is sublime....

Wow,  Raine and Ryann are working at the newest restaurant in Madison, simply called the Kitchen.  Todd and I have have the opportunity to eat here twice so far and have left quite delighted with the food and service.  Of course, we might be a bit partial..... So far, the reviews are great - http://www.thedailypage.com/forum/viewtopic.php?f=11&t=50494

Ryann is working a couple of nights a week as a bartender at the Kitchen as well as being a full time student at the University where she's finishing her BA in history.

The restaurant is an off-shoot of the Underground Food Collective, of which Raine has been working with for the past two years on the catering side. She loves the organic, locally sourced farm food and the freedom to create amazing dishes.  As the restaurant opens, all hands on deck.  Raine is working the kitchen as well as a full time student at Madison College in the culinary program.

Mama (and the Daddy) are so proud of these amazingly hard-working girls.

Vote today!

The family that votes together....makes a difference.  Yay for Raine, this is her first time voting.   It was great to share this experience with her!