Changes

Today was a day of many things. I learned at Wal-Mart that along with accessories I will be in charge of Jewelry and shoes....I think it will be a crazy busy job for me!! Hopefully fun most of the time. We will see.

I also had a job interview at a bank. It was a strange experience for me because I haven't had an interview outside of Wal-mart in 8 years!!! You read right...8. Hopefully that went well as well. If I get that job and the pay is right that could mean some big changes for me and hopefully open up a new career path for me. I will hear in about 2 weeks. That means some hard core patience on my part. Several people have asked me how I thought the interview had gone and really I have no idea. Could I have done better? Probably but I did the best I could and I was myself. Hopefully that is enough. I also have some issues with leaving a job I have had for 8 years. It is going to be a really hard decision. I am pretty loyal and I feel like I am betraying my job. There are many things I like about Wal-Mart and like I said- this wont be an easy decision if I get offered the job.

In other news, our garden is up! Everything we planted is coming up and hopefully it continues to grow well. Colton is enjoying watching things come up and helping mom in the garden. He most likes finding the rocks that are in the garden and throwing them :)

I also need a good weed spray that doesnt kill grass....any ideas???

Recipes for Clarissa

Ok, Clarissa.

These are a couple of recipes that I have tried lately and the people who ate them thought they were great. Perhaps you have made something like them? If not, try them....sooo good. Not good for you by any means but good none the less. They are both from Trisha Yearwood's cookbook, Home Cooking with Trisha Yearwood. I like it. Some really good recipes. I want to get her other cookbook now... Anyway.... Also, I know this is a public blog that others can read but I hope you are well my friend...I miss you !! :)

Ok, first recipe.

Asparagus Bundles

2 pounds fresh asparagus, ends trimmed

12 slices bacon

1/2 cup light brown sugar

1/2 cup butter

1 tablespoon soy sauce

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

Preheat oven to 400 degrees.

Divide the asparagus spears into 12 bundles. carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. secure the bacon-wrapped spears with a toothpick. lay the bundles in a low sided casserole dish.

in a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. bring the mixture to a boil. pour the hot sugar mixture over the asparagus bundles. transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked. remove the toothpicks before serving.

I dont have a picture of this one but it is soo good !

Then, the second recipe.

Key Lime Cake

1 3-ounce package lime-flavored gelatin

1 1/3 cups granulated sugar

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1 1/2 cups vegetable oil

3/4 cup orange juice

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

1/2 cup confectioners' sugar

Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and the confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing

1/2 cup butter, room temp

1 8-ounce package cream cheese, room temp

1 1-pound box confectioners' sugar

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

* The cream cheese icing in optional. This cake is beautiful and tastes great with just the glaze poured over it.