May 30, 2010


This morning we got up at 5:30 to go fishing at Heidecke Lake State Fish and Wildlife Area. We had alot of fun out on the boat. I caught 5 Crappies and Jon caught only 1.

{Boys in the Boat:}

Last night we went and picked up our boat to go fishing in the morning. We thought that we should first try and see what the boys did in the boat before we took them actually out on the water. Shooter was a little freaked out.

May 27, 2010


{Isis' last day:}

Tonight Isis is getting picked up by her papa... Hank will miss his play buddy! Shooter on the other hand will be glad that she is gone. Silly puppies.

{Jon's photography Part 2:}

{Jon's photography:}

Jon took my camera around the yard and took some photos. He was hoping he would see a bug or a toad to take a photo of but no success. He did a great job though!

May 26, 2010

{The puppies:}

Dinner Time.
Hanky Panky
Isis do you want to go for a walk???


{brew pub pork chops:}

This is what Jon and I had for dinner tonight:

brew pub pork chops:
By: Kraft

1 cup beer
1 cup water
2 Tbsp. sugar
1 Tbsp. salt
4 bone-in pork chops (1-1/2 lb.)
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/2 tsp. chopped fresh rosemary

make it!

MIX first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.

MEANWHILE, mix remaining ingredients.

HEAT grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.


Jon and I are going to be putting in some rocks next to our patio and grass this weekend. We thought that this would help all the mulch that was there not be washed away when it rains. I think this will work out and will be a nice in the backyard.

May 22, 2010

{Jon and I:}


Last night after dinner Jon and I had a bondfire.

May 20, 2010

{My Bread:}

I finially finished my bread... Only thing is I left it too long in the fridge and it did not rise as much as it should have. I will try again tomorrow. I think bread making is more for the weekends.

{Jon's new project:}

Jon recently bought is Dad's old 49' pan-shovel. Jon modeled his first bike after this one. When Jon brought his Dad's bike home I thought that it was his other one.

{Jon and I:}

{Isis at the front door:}

{Dog Sitting:}

This week we will be dog sitting Jon's sister's dog Isis while they are in Florida.

{The Simplest White Bread Ever}

I found this bread recipe and I thought I should try it.

The Simplest White Bread Ever

By: Donna Currie
Her Website:


1 tablespoon white sugar
2 1/2 teaspoons (1 package) yeast
1 cup lukewarm water
2 1/2 cups (11 1/4 oz) all purpose flour
1 teaspoon salt
2 tablespoons olive oil


1. Add the sugar and yeast to the water in your measuring cup and stir to combine. If you're using anything except and instant yeast, let it sit for 5 to 10 minutes, or until the mixture is lively and bubbly. If it's instant yeast, you can continue without proofing, or let it proof to ease your mind that the yeast is alive—your choice.

2. Put the flour and salt into a medium bowl, and stir to distribute salt.

3. Add the water/yeast mixture to the the bowl with the flour, and stir to combine all the ingredients.

4. Sprinkle some flour on your countertop and dump the dough mixture onto the counter. Knead for a minute or two, adding flour as necessary to keep it from sticking. You don't need to knead until the dough is stretchy and elastic - just knead until it's a nice cohesive mixture and not a lumpy, sticky, blobby mess. Form it into a ball.

5. Drizzle the olive oil into a zip-top bag and plop the dough into the bag. Make sure the dough is completely coated with olive oil, zip the top, and stash it in the refrigerator overnight.

6. The next day, take the bag out of the fridge and massage it a bit, still in the bag, to mash out all the bubbles in the dough. You may need to open the bag to let the air out, but reseal it after.

7. Leave the bag on the countertop until the dough has come to room temperature, about an hour. It will rise and expand a bit during that time.

8. Preheat the oven to 350°F. Sprinkle some cornmeal on the bottom of a loaf pan.

9. Sprinkle some flour on your countertop, and dump the dough onto the counter. You don't need to squeeze every bit of olive oil out of the bag, but don't try to hold it back, either.

10. Knead and fold it a bit to incorporate the olive oil into the dough, then form the dough into a log that will fit into your loaf pan.

11. Put the loaf into the pan, cover the pan with plastic wrap, and let it rise until it has at least doubled in size. I used an 8 1/2-by-4 1/2 pan and let it rise until it was slightly higher than the pan.

12. Remove the plastic wrap, slash the top, and bake at 350 degrees for 35 to 40 minutes, until the bread is golden brown and the loaf sounds hollow when tapped.

13. Let it cool completely on a rack before slicing.

May 17, 2010

{May 16th:}

On Sunday we finished our garden. We put up a fence with a gate for me to enter and planted our plants! I cannot wait to see them grow!

{May 15:}

Over the weekend Jon Raced at Sycamore Speedway. He got 3rd place in the heat and 3rd place in the feature!

May 9, 2010

{Pozniak Family Photo:}


{Hank & Isis:}

It's my bowl!

{The boys and Grandpa:}

We went up north for Mother's Day today. Shooter and Hank were so excited to see Grandma and Grandpa! Here is they with Grandpa!

May 8, 2010

May 4, 2010

{My Boys:}

{Taco Tuesday:}

Tonight Kenny came over for Taco Tuesday... He also, came down with one of his dirt bikes for Jon to help him with:

{Jon working on his bike:}

{Fence for my Garden:}

Jon and I will be building this hopefully this weekend. Since Hank cannot be trusted and keep out of my garden.
We built this fun and functional fence with everyday supplies from a home center. In just one weekend, we transformed a blah garden plot into a protected patch bursting with veggies and blooms.
Here's what you need:
  • 4x8 preassembled wood fence panel
  • 4x4 fence post
  • 1x4 lumber, 8-foot
  • 1x1 furring strips
  • Metal post holders
  • Deck screws
  • 25-inch chicken wire
  • Exterior primer
  • Exterior paint
    From Your Toolbox:
  • 4x8 preassembled wood fence panel
  • 4x4 fence post
  • 1x4 lumber, 8-foot
  • 1x1 furring strips
  • Metal post holders
  • Deck screws
  • 25-inch chicken wire
  • Exterior primer
  • Exterior paint

May 3, 2010

{Grilled Chicken Sandwich w/ Apricot Sauce:}

Here is what Jon and I will be having tonight:

Grilled Chicken Sandwich w/ Apricot Sauce:
By: The Pioneer Woman

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy
Servings: 2

* 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
* Sliced Sourdough Or Other Crusty Bread
* Apricot Preserves
* Mayonnaise
* Dijon Mustard
* Cayenne Pepper (Optional)
* Baby Spinach
* Red Onion, Sliced Thinly

Preparation Instructions:

Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.