Happy Thanksgiving!! (Part 2)

So...That was the recipe...Now it's time for the update. So I recently was brave and dyed my hair...(For the first time mind you) And it turned out really, really cool...I'm not going to say how or what it looks like in case I actually run into you and you get to see it for yourself. But suffice it to say that I'm pleasantly happy with it...And love it...(as much as anyone can love their hair color...)

I'm off of work for the next two weeks whilst my left hand heals up. Originally, we thought it was a sprain, but with all the wyrd stuff that my hand's been doing...Now, I'm not so sure. I'm gonna have a friend look at it and then decide if I should re-visit the doctor (not the one I originally saw..that was a fiasco and I don't want to repeat the experience) and see about getting some x-rays. So, while I'm happy about not working...(Hey, you would be too!! I've got tons of homework and projects to spend the next couple of weeks on and now I have the time to actually DO them!!) I'm not happy about the circumstances that brought it about.

And, can I say on a side note, that it's really, really difficult to post and type one-handed??!! I never really realized how much I use my left hand until I stopped being allowed to use it!! It's aweful! And everyone breathes down my neck: "DON'T USE YOUR LEFT HAND OR I'LL TIE YOUR ARM BEHIND YOUR BACK...Or something....!" *Ominous music plays*

But seriously, all in good fun, that whole "You never know what you've got till it's gone" thing totally applies!! And, since this whole experience has amused me to the point of absurdity, I thought I'd "pass it along." So, in all seriousness... Happy Thanksgiving!!

Happy Thanksgiving!! (Part 1)

So this year, I decided to post a recipe. It's not exactly something that I regularly do...(And we don't normally make it for Thanksgiving - The reason for that being that we don't write down our recipes - but I thought it'd be nice to give you a recipe and then update about meonsie.)

So...The recipe!! It's a dessert: which means yay sugar! And it's totally gluten free!! So people like me can eat to our hearts content without worrying about dying later...(And I mean it literally)

Baked Pears
- serves 8

8 while pears
1/2 cup lemon juice
1 cup red wine (I don't personally use this)
1/2 cup honey or maple syrup (or sucanat - which is what I use)
1/2 cup sweet cream (optional)

Combine lemon juice, wine and honey or syrup in a small pan. Bring to a simmer. Peel pears and core from the bottom end. Set on sides in a buttered pyrex dish and pour the wine mixture over them. Bake at 350 degrees for about 1/2 hour, turning and basting frequently. Carefully remove pears to a bowl and chill well. Meanwhile, pour syrup into a small saucepan and boil down until it thicken. Let cool.

To serve, place pears on individual plates and spoon sauce over.