|Pet burial vault|
|Pet burial vault|
Mike Piazza, one of my picks
Tad and Steve in front of the tattoo studio in Lancaster
Tad holding the original design created by Steve.
After transferring to Tad's left calf.
Selection of some of inks available for coloring.
Colors selected for the tattoo.
Steve showing me the tattoo tool. Needles fit into the tiny tip at the end.
Steve starts to add ink to the design.
The artist at work.
Adding the violet colors.
Addition of another color.
Final color is added.
Tad looks on as Steve and LDub change places.
And the "Dot" is added.
Final result with the "Dot".
Grandkids Camille and Caden enjoying their new presents.
Carol's Banana-Split Dessert
Using a 9"x13" pan, sprinkle a layer of graham cracker crumbs on the bottom of pan.
Slice enough bananas to cover the graham cracker crumbs.
Cut a 1 1/2 qt. container of vanilla ice cream into 1/2" slices. The recipe actually calls for a half gallon container of ice cream, but since they don't make that size anymore, Carol has altered the recipe to the 1 1/2 qt. size.
Place the slices over the banana layer.
Chop slightly salted peanuts in a small blender.
Spread them over the layer of ice cream. Place the pan in the freezer while you prepare the chocolate topping.
Make the chocolate sauce. Add one stick of real salted butter and one cup of chocolate chips into a pan and melt over medium heat.
Continue to stir as it is melting.
Stir in 2 cups of 10X powdered sugar.
Stir in one 12 oz. can of evaporated milk continuing to stir.
While stirring the mixture, allow it to come to a boil. This will thicken the mixture. This step will take at least 15 to 20 minutes before the mixture will boil. Do not use more than medium temperature heat or the mixture may burn.
Remove from heat and add one teaspoon of vanilla. At this point you must wait until the mixture has cooled to room temperature or if you pour it on the ice cream, the ice cream will melt. The mixture will not harden until placed back in the freezer so you don't have to worry about the chocolate mixture getting too hard.
When cool, pour the mixture over the ice cream.
Now, the best part! Lick the excess chocolate mixture off the spatula you used to cover the ice cream. Place the tray of ingredients, with the chocolate topping on it, back in the freezer until the chocolate mixture has hardened.
After hard, cover the top with a layer (16 oz. container) of Cool Whip topping.
Sprinkle a light layer of graham cracker crumbs of top of Cool Whip.
You can decorate with colored sprinkles, according to the season. Here Carol uses red and green sprinkles. After your dinner, remove from the freezer, cut and serve. Your guests will be delighted!! Tell them LDub said so.
Our Christmas Eve Palm
Looking through the window from outside at night.
Daytime photo of building called "Smoke'N Nannies" which took 1st place
My night photo showing "Smoke'N Nannies" on the left of photo.
2nd place went to "Pretzel's Pub.
Evening shot of "Pretzel's Pub."
3rd place went to "Norfolk Biffins Bakery" which was made from chewing gum and icing.
"Norfolk Biffins Bakery" shot in the evening.
Best Accessory was "Merry Poppins."
2nd place was titled "Bunny Invasion" showing all the bunny rabbits.
And, the 3rd place went to the small pond with boats titled "Ho Ho Ho Your Boat!"
Notice the entrance to the small park with the "RLPS" sign.
Notice the streets which are dark gray icing with the black beans pushed into it.