![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M0TUTzw4-ybHxn9I47d2gObd3wfKV63btwRjDTYScJUoGNMoB7fbf4ElCODBIDf6UHWt4IYYz5buhN5QB4MLmL9OOtpwRKmpHpSM6SEV1uJE4XU_LUBk_gjKFrDHvXKooMkd3EdFogDT/s320/drummyroof.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo70Jqa2AMefcWLhr91snLwvCP2P3k2bdvGkriVsrjNokHepCA_Ch5lC15ShxYLBW5ePKUWUU4RZfk1eLz76dbs7n3qeLO-iRYA74f_P_mPQSUK0H0bj0mXmHwVZfAhacfFa3TUrV11uKs/s320/dogincartwo.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRntRRmLFkzUIhO2OHuO9VL6vA_F-Fc0-ZD04FF8sFmqVcIaIm5AQ8-p4M1aTVGACic57I9BwXnwBS_UdJY9tslIvph9xFeF2mJItNFnakx2FBQlirqwa7XLFWUfx5xcQMKIw1Pf3V4BA/s320/dogincarone.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrOOlKGEzJg2MPljDlDBAnYnxEUPOao-vxKyPm8U22_6JWUxCqMM37Q5QjzWc4rSVikPCat8lntgf4VLBnfa8xAb824BuPRRtVMxTv-yse4tUbiybNAzoGy82-v-sOt0K3_v5AZ3CvNS0/s320/blogtwo.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTctxpv7orTdYGROb5jJSYYS5QB0PgUgoA3Z9b1zazwyT3ju8IMiWTuWVGmuHwzkBymYsqSPm9JlgaXELgie03iJ-OlCux75YoqZ4PI077xTcz7htwuBfmN0Xe74PSj-0VAAi2sBKx6TOJ/s320/blogone.jpg)
Why are animals so goofy? They just are, that's why. I have come across a few goofy animal shots that I'll share with you today. Here's my pal's two cats in Chicago, being badasses. Well, not really. But still, these pictures crack me up. Here's a few dogs in cars. What the heck...here's Drummer on the roof, reconnoitering. No surprise there.
I'm off next weekend to attend a pal's wedding in San Francisco. I'll be staying with my friend Janet. Janet and I used to live in Chicago and now we live out here. She has a killer recipe for rhubarb crisp, which I'll share with you. I love how simple this recipe is. Hardly any ingredients at all. Rhubarb is a hard sell for my meat and potatoes-lovin boyfriend, but a girl can dream. Here it is:
Rhubarb Crisp (Janet's)
2 cups rhubarb
1/4 cup sugar
1/4 cup flour
3 tbs. brown sugar
2 tbs. butter
1/2 tsp. cinnamon
Put first two ingredients in a baking dish. Mix the remaining ingredients up with a pastry cutter. Pour over the top and bake at 350 for 1/2 hour.
Serve with ice cream!
Great picture post Kath.
ReplyDeleteThanks!! ")
ReplyDelete