I am catching up this evening.  First a favorite family photo.  If you went though the zillions of photos on our phones and computers, about 10% of them are of this scene.  Layla is a champion napper, and she loves nothing better than making herself comfortable on our bed.  As Greg said recently, if she had thumbs, she would have the covers tucked around her.

Now for a studio update.  I have an idea to jazz up my display.  Here is another before picture, without table cover:

And here are the evil door scratching, non-removable, and not very level brackets that hold the doors up:

And here is the work in progress:

I have some issue to work out with the hardware I am using (I can't get the brackets on the bottom tight enough to hold everything up) and I need to decide if I will cut down the pole across the top.  Once I fix my hardware issues, I plan to hang frames to display my jewelry from the pole.  I would love to get far enough along that I can sew the fabric I use to cover the table into a fitted table cloth.  We'll see :-)

It must be from living in Texas, or because Emma was born there it's just in her genes, but we love us some pulled pork. I was hunting round for a crock pot recipe the other day, but the best sounding ones called for slow roasting in the oven, so I gave it a shot.  I am not a fan of recipes with 100 ingredients - I want quick, easy and done.  So what follows is simplified version of several recipes I found.  By the way, put some of this over Cheesy Shells and dribble BBQ sauce over it = HEAVEN (and just like the Pork Mac Noodles & Co used to have.)

Elisabeth's Slow Roasted Pulled Pork

1 pork loin (as big as you like - leftovers freeze well)
1-2 onions, sliced
Brown Sugar
Seasoned Salt (like Lawry's)
Roasted Garlic and Bell Pepper Seasoning (or anything else that strikes your fancy)

Coat a roasting pan that will fit the size of your chosen pork loin with cooking spray.  Arrange onion slices in bottom of pan and place pork loin on top.  Sprinkle and rub in a generous amount of brown sugar, and sprinkle with the seasoned salt and other seasonings.  Cover with foil and put into 300 degree oven for approximately 6 hours.  Thickest part of loin should have an internal temperature of 170 degrees.  The pork meat should pull apart easily and all be deeee-lish :-)

Lately orange seems to be a fave color.  Maybe because it's the antithesis of my Air Force uniform.  And I guess it's not a recent thing when you take a look at this halloween picture from 2003.  Emma asked to be an M&M, and when I asked what color, she said orange. Don't you jut love Michael's expression?  We were in Newport, RI, and it was very cold.  Maybe he was thinking, "What!?! We are going outside?"

See more great color here:

This summer, I got to go to the International Society of Glass Beadmakers annual conference "The Gathering" in Houston and it was awesome.  How many conferences have "open torch time" and the local fire chief wandering around the room?

The 2015 conference is in Albuquerque, New Mexico, so I am hatching up a plan to show my kids "the west."  As a kid, I moved from Washington, DC, to Oxnard, CA, to Syracuse, NY in the course of 2 years.  My parents used the trip out west and back as an opportunity to show us the great national parks (Mt Rushmore, Yellowstone, Yosemite) and many other wonders - and I haven't had a chance to do that same for my own kids.  Living on the East Coast, I'm not sure if I want to drive the entire way, but I think flying in to Denver (where we have family) and heading southwest via Albuquerque to Tucson (where my Mom lives) will hit a lot of the highlights.

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