Saturday, June 21, 2014

Life Leading to Post Retirement

I suppose when one has a blog, it is generally a good idea to occasionally write something in it. It's been a busy year, so far. I found out in January that I was eligible for early retirement from the Air Force. Given the climate in the military these days, I jumped on it. I finally got approved at the end of March and had my retirement ceremony on the 12th of May. In the time between (which there wasn't much of), we managed to sell the house in Fisher, MN, get Liz transferred from the Shopko in East Grand Forks to the Shopko in Eau Claire, WI and get me enrolled in the trucking program at Chippewa Valley Technical College. We are currently homeless, living with my parents. We were attempting to buy a house, but it fell through for various and sundry reasons. We are convinced that there was a reason for it and are moving on. The plan now is to rent for a year or two, pay down some debt and give buying another chance down the road. I have three weeks of a ten week trucking program down and I am hoping to slide right into a job. We should start seeing recruiters come in at any point now in the program. I think that pretty much catches us up for the year's whirlwind of activity.

Friday, June 13, 2014

Rhubarb Cream Cheese Bars


bars Units: US | Metric
1 1/2 cups flour
1/2 cup sugar
3/4 cup butter
Rhubarb Layer
2 cups chopped rhubarb
1/2 cup sugar
2 tablespoons flour
Cream Cheese Filling
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
2/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanillaDirections:


1. Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.

2. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.

3. Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.

4. Mix glaze ingredients and spread over bars as soon as they come out of the oven.

Wednesday, May 28, 2014

GRILLED CORN, AVOCADO AND TOMATO w/ HONEY LIME DRESSING (Please SHARE so it will save to your timeline. You can refer back to recipe later).

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Grilled Corn, Avocado and Tomato Salad

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Honey Lime Dressing

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle

Saturday, March 10, 2012


I love being a military wife and any chance I can get to support fellow spouses I do.  
I recently won a contest on FB from FlyBagz!  I was so excited that I won and ordered my new bag/purse right away.  They were so easy to work with, had ton's of fabric choices & embellishments! Check them out of FB or their website 
Here is a picture of my purse