"Some people complain because roses have thorns - I'm thankful that thorns have roses."

As a send off to summer, I'd like to share some of the roses from my garden who are now at the end of their season and making room for the mums :-)

[caption id="attachment_284" align="alignnone" width="150" caption="Antiqued rose"][/caption]

[caption id="attachment_286" align="alignnone" width="112" caption="Red rosebud"][/caption]

[caption id="attachment_285" align="alignnone" width="150" caption="Morning dew"][/caption]

[caption id="attachment_287" align="alignnone" width="150" caption="a beauty"][/caption]

Day 1 - Thankful for surprise candy

The lady who sits next to me at work came over and slipped me a stash of my favorite candy just a few minutes before I joined in on the "thankful" posts. It was a sign! So today I'm thankful for my job where I work with wonderful people who occasionally bring me delicious snacks :-)

Banana LaffyTaffy

Since this is LaffyTaffy after all, I'll share some of the corny gems on the labels:  How come the Buffalo Bills went to the bank? To get their quarter back! hahaha! Why did the orange use suntan lotion? Because he started to peel! Bah! Why is a lost dalmatian easily found? Because he's always spotted! Hardee har har...aren't these awesome?!

 

Being Thankful

One of my most favorite bloggers, Miranda, over at http://fatbridesmaid.com/ has inspired us to participate in a challenge. We're a little behind, it's the 5th already, but everyday til the end of the month we'll be posting a picture and a quick line of what we're thankful for. This is such an awesome idea - even when you're having a crappy day, there's always one bright spot and this is a perfect way of focusing on the positive.

Aspiring Photogs!

So right now, I'm taking some initiative.  To those of you who read this blog back when it was nothing but a white page with some words on it, and a poorly thought through random photo of roses at the top, I thank you.  There is so much more that we want to do with this little bloggy, and I can't wait to start.  So I'm starting now.  Call me a crazy kook if you want...that's just how I roll. 

Rosie and I both LOVE LOVE LOVE photography.  It's no secret.  It's a good thing we have each other, or we'd probably annoy the heck out of other human beings who don't love it as much.  Now, I'm not saying we are professionals by any means...but we've taken some pretty darn good pictures in our time.  Some of them have been on trips together, and some of them have been on separate endeavors.  I think that photography is wonderful because not only do you find something and capture it all time, I believe that it lets you find yourself as well.  Lord knows we can all relate to that, ya'll!

So with no further ado, I give you the first photo posted on Rosebuds & Buttercups.  Rosie came down to visit me a few weeks ago and along with my lovely roommate, we drove up to the mountains to do some gem mining (you heard me), and some general sightseeing.  We like to ooo and aaah over scenery.  It's true.  And how could you not ooo and ahh over this?

Rose and I have recently become obsessed with photoshop and subsequently, the actions that you can use within that program.  My favorite actions are the free ones that you can find on The Pioneer Woman's blog - she is fantastic, really!  All I did on this one was use the "Boost" action - pretty sure God did the rest!!

**Check out the next post - this is day one of our Thankful Blog.  I'm thankful for THIS blog today.  Feeling very very blessed!!

Hot Spiced Apple Cider

This morning it was rainy and cold and it’s clear that the blustery days of fall are certainly upon us. It was so hard to get out of bed – I just wanted to snuggle up in my PJs and fluffy slippers and watch movies all day. Nothing makes this better than filling the house with the smell of hot apple cider and some yummy baked goods (oh how I wish I had this with some of Jenny’s pumpkin roll!) Curl up with a blanket and try this out if you are feeling the chill of winter creeping in…

1 half-gallon of your favorite apple cider

2 cinnamon sticks

1 teaspoon nutmeg

zest of one orange

2 whole cloves

2 tablespoons light brown sugar

Place the apple cider in a saucepan over medium heat. Put the cinnamon sticks, nutmeg, orange zest, and cloves in cheesecloth and make a cute little pouch. At a simmer, add the brown sugar and your spice bouquet and then let it cook for about 20 minutes. When you are ready to serve it, remove the pouch of spices and pour the cider into fancy glass cider mugs.

Buffalo Chicken Dip II

While I realize that there is already a Buffalo Chicken Dip recipe on this website, this is a slightly different and oven-style version.  My parents are coming down this week to visit (!!!) and I'm making this for my mom, who was hinting around that she really wanted some.  So here goes - a hit at every party, and a slightly different option than the first one on this site - both are WONDERFUL choices to serve at a party or for your guests.  Or just for yourself.  Let's be honest.

1 and a half pounds cooked chicken breast, chopped or shredded

15 ounces cream cheese, softened

2 cups cheddar cheese, shredded

8 ounces ranch dressing

6 ounces hot sauce

Mix all ingredients together in a large bowl until everything is blended together well.  Spread mixture evenly in a pie plate or a shallow baking dish.  Bake at 325 degrees for 30 to 35 minutes, until the mixture is bubbly.  Serve with tortilla chips or crackers.

Basil Pesto

This post is for my lovely Rose :)  Apparently, Rose and her very green-thumbed and wonderful mother have a crop of basil that would make any Italian jealous.  So my BFF called me up and asked me for my family's pesto recipe...and I figured it was good enough to share.  This is my sister Gina's version, which I think is the best.  It's yummy, fresh, and garlic-y...and here's a little tip:  you don't have to put this on pasta.  My favorite is using it with steak...it's so delicious and it just kicks up the flavor of the steak in a way that's phenomenal.  Last time I had it, I swear my tastebuds threw a party.

1 and a half cups basil leaves, packed

half cup parsley

2 cloves garlic

1/4 cup olive oil (most likely less)

1/4 cup grated parmesan cheese

Make sure that when you measure the 1 and a half cups of basil, that you are packing the leaves down tightly to fit as much in as possible (kind of like you would with brown sugar).  Add the basil, parsley, and garlic cloves to a food processor.  Put the lid on and leave the top open (you know, the way they do it on the Food Network) and add the olive oil gradually as the pesto is blended.  The pesto should be thick - not runny!  You will most likely use less than the 1/4 cup of olive oil.   When the pesto is just blended together enough to stick together, stop blending and stop adding the olive oil.  Put the pesto in a bowl and stir in the parmesan cheese separately.

The great thing about this pesto is that you do NOT ever cook it.  If you want to heat it up, add a smidge of the hot pasta water.  Or just hot water from a tea kettle if you're not using pasta at all.   Buckle up for deliciousness!