More updates

Hope everyone had a wonderful Memorial Day weekend, but it's back to the grindstone! We've been busy around the house lately. I've finished putting up the cedar skirting.

I've moved on to the inside and starting sheet rocking. I find it fun, I know lot's of people hate it, don't really know why.

It's getting hot and the snakes are out, the cat is bringing his toys in the house now. Have I mentioned I really don't like cats, this does not help their cause. Gary walked in on the cat playing with this snake in the living room floor. Did I mention I don't like snakes either?

The garden is doing very well this year, we have a bumper crops of carrots!

Gary happy...

and very proud.

I cooked chicken with these carrots, here is the very simple but VERY tasty recipe  for Aunt Teresa's Thighs

Ingredients

• 4 chicken thighs
• 1 green bell pepper, sliced
• 2 carrots, shredded
• 1 large onion, sliced
• 2 (10.75 ounce) cans condensed cream of mushroom soup 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.