You Don't Say !

This is soooooo cute, I had to share it!

Source: facebook.com via Janet on Pinterest

.......He looked at her bewildered and asked, 'What happened here today?' She again smiled and answered, 'You know every day when you come home from work and you ask me what in the world do I do all day?... ''Yes," was his incredulous reply.. She answered, 'Well, today I didn't do it.'

LOL! Happy Sunday, pallies!

Iain Blake's Stone Footprints

Three in a Bed

If you haven't already seen this charming series of  stone footprints by Scottish photographer Iain Blake on Pinterest, scroll down for a dose of cuteness!

Follow the Leader

United Colors

Leave only Footprints

Family Circle

YingYang Feet

Paw Prints

Spot the Difference

Step Forward

Misala Handmade

Tell me you are not smitten by these adorable coin purses handmade by Michelle Chan from Dubai !! Originally from Hong Kong, Michelle moved to Dubai with her husband when he was based in the UAE. Each purse is hand-crafted and designed in Michelle's home studio in Dubai.

Pork Chops

There’s something so comforting about a skillet of golden pork chops sizzling away on the stove. This recipe brings together a few pantry favorites—ranch dressing, Progresso breadcrumbs with parmesan, and a creamy mushroom sauce—for a dish that feels both homestyle and a little indulgent. The chops fry up with a crisp crust, while the sauce adds that cozy, creamy finish. It’s the kind of meal that makes the kitchen smell wonderful and gathers everyone around the table.

Pan-Fried Ranch Parmesan Pork Chops

Ingredients

4 pork chops (bone-in or boneless, about ¾ inch thick)

½ cup ranch dressing

1 cup Progresso breadcrumbs with parmesan

1 can (10.5 oz) cream of mushroom soup

2 tablespoons oil or butter, for frying

Salt and freshly ground black pepper, to taste

Instructions

Season the pork chops lightly with salt and pepper.

Brush each pork chop evenly with the ranch dressing.

In a shallow dish, combine the Italian-style breadcrumbs and grated Parmesan cheese. Press each pork chop into the mixture, coating both sides well.

Heat the oil or butter in a large skillet over medium heat. Pan-fry the pork chops for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Meanwhile, warm the cream of mushroom soup in a small saucepan, adding a splash of milk or water to reach your desired consistency.

Serve the pork chops topped with the creamy mushroom sauce, or serve the sauce on the side for dipping.

Optional

For extra flavor, sauté a handful of sliced mushrooms in the same skillet after frying the pork chops, then stir them into the mushroom sauce. Garnish with freshly chopped parsley or chives before serving

Charlotte Mann

British  artist Charlotte Mann turns blank walls into detailed life-sized murals using only a black marker. Her dizzying creations are like wallpaper adorning the boring walls of basements, lofts and even museums.

Another Blogging Hiatus

Sorry pallies, for slacking in the blog department. Don't know why but I seem to lack the inspiration or motivation to blog these days. Blame it on the lousy weather we're experiencing - the heat just sucks out whatever energy that's left in you or maybe it's this turning 50 thing - you wake up one day and realize that you don't want to squander away whatever that's left of your mortality though you haven't the faintest idea what you wanna do. But  I missed you, my dear online buddies! I really don't have anything to blog about so I took a couple of pics of Oreo, our pet guinea pig just to get my blog going.
Isn't  she adorable?

 

It took quite an effort to persuade Josh to stand in front of the camera. It was so much easier when they were kids!