Stupid comments...

I have no idea whats going on with my comments. 

If I completely delete the Intense Debate set-up... 

I end up with NOTHING. No comments at ALL.

I'm so damn confused.

I have no idea how to go about even trying to solve this. I would really like to go back to just blogger comments, but I don't know how ...uuuuugh. 

This is giving me a headache.

But I Thiiiink I might have figured it out WHILE I was writing this post. So I went and clicked a couple buttons, & now I'm crossing my fingers and hoping that the comment link will show up!

If it does PLEEAASSE leave me some love..

I miss you all so much. :(

This sucks.

on to other points for today:

It's Thirsty Thursday!!

As an avid Food Network Magazine reader, I agree that

February 

 is the month of Chocolate

So in tune with that theme, I give you:

The Food Network's
Smores Martini

via

Ingredients

For the cinnamon-vanilla vodka:

• 1 bottle (750 ml) vanilla-flavored vodka
• 9 cinnamon sticks

For the martini:

• Marshmallow cream, for the glass
• Fine graham cracker crumbs, for the glass
• Cocoa powder, for the glass
• 1 ounce Drambuie (honey-flavored scotch)
• 1 ounce chocolate liqueur (preferably Godiva)
• Dash of chocolate bitters
• 2 ounces heavy cream
• 1 teaspoon honey
• Toasted marshmallow, for garnish (optional)

Directions

Make the cinnamon-vanilla vodka: 

Pour the vodka into a jar; add the cinnamon sticks and cover. Store in a cool, dark place, shaking the jar every day or so, for 1 week. Strain; discard the cinnamon sticks.

Make the martini:

Coat the rim of a martini glass with marshmallow cream (if it's too thick for rimming the glass, mix with some water). Sprinkle some graham cracker crumbs and cocoa powder on the marshmallow cream. Lightly toast the marshmallow rim with a kitchen torch. 

Put 1 ounce of the cinnamon-vanilla vodka, the Drambuie, chocolate liqueur and chocolate bitters in a cocktail shaker filled with ice; shake until frothy. Strain into the prepared martini glass. Rinse out the shaker and refill with ice. Add the heavy cream and honey and shake vigorously (without the ice) until slightly thick. Spoon the heavy cream mixture over the cocktail. Garnish with a toasted marshmallow.

Enjoy!

Don't forget to check out 366 Pages

1 picture & 1 simple thought for each day this year.

Today's photo:

Pumpkin Spice Hot Chocolate

<a href="http://legosinmypocket.blogspot.com/search/label/Thirsty%20Thursday " target="_blank"><img src="http://i141.photobucket.com/albums/r70/VICKT80/tt.jpg" border="0" alt="Legos In My Pocket" /></a>

So apparently on my little hiatus, For The Love Of Blogs changed things up... QUITE a bit. So much that now I don't really know how to navigate it, & I'm not sure where a few of the link-ups went. Like Thirsty Thursday... that was one of my favorites! 

So until I figure out how to link back up with them, I'm going to keep that one going...

Show me yours!

Pumpkin Spice Hot Chocolate

via

• 2 1/2 cups milk
• 1/3 cup hot cocoa mix (no marshmallows)
• 1/4 cup canned pumpkin
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. vanilla
• pinch of salt
• whipped cream or marshmallows optional

          ~~~~~~~~~~~~~~~~~~~

1. In a medium sauce pan over medium low heat whisk together milk and hot cocoa mix.
2. Add your canned pumpkin and pumpkin pie spice.
3. Heat until desired temperature is reached.
4. Pour into glasses and top with whipped cream and/or marshmallows and a sprinkle of pumpkin pie spice.

Don't forget to check out 366 Pages

1 picture & 1 simple thought for each day this year.

Today's photo:

Page 12 of 366 - Gonna play Where's Waldo with my left ovary.

Sweet Sweet Apples...

That's right! It's that time again...

Time for something delicious!

(via The Tampopo Post)

Ginger Apple & Burbon
 Fresh cider, super-gingery ginger ale (I recommend Bundaberg if you can find it), and Kentucky bourbon in a 2:2:1 ratio. It's got a little something for everyone, perfect for autumn, and so tasty.

That one will definitely warm your bones 
on a brisk, autumn eve!

Also, don't forget to jump in on the twitter party!
You can find me at:
@MrsJLRussell
and
@MyFamilyIsCRZY

Don't forget to check out this month's MFB!
 Have you joined in on the postcard swap?? Click the button to hop in!!

...Round & Round & Round...

 Niecie was over yesterday, gotta love that little pumpkin! :) She's Speedy-crawl-zalas now, & has those bottom two front chompers coming in! 

  Today Ryan is home with me, (it's his Saturday.) but there is no rest for the wicked as I'm making him get up & run around getting errands done that I couldn't do till this morning. This is what our morning looks like: 1. Head to bank to deposit my Checks. 2. Head to Seattle to pick up adjudication for tickets.3. Take them back to the Kent DOL & re-instate License.4. Head to Covington DMV to finally put the Camry in our name.5. Also pick up Tabs for Camry while we are there.6. Head to Schucks to get an oil change for Camry7. Head down to apt garage to bring Sam (Honda) up to house.
and that's JUST today!!  Here is my choice for

Pioneer Woman'sPerfect Iced Coffee 

 

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

  (Click HERE to see original post) Enjoy!    

 Don't forget to check out the newest MFB feature!  

Pomegranate-Champagne Punch

Ingredients

• 1 1/2 cups pomegranate juice
• 1 cup pear nectar
• 1/4 cup orange-flavored liqueur, such as Grand Marnier
• 1 bottle (750 ml) Champagne

Directions

1. In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
   

Cook's Note

We used Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive and just as good.

Via Martha Stewart

Don't forget to check out the newest MFB feature!  Have you shown us YOUR love??? Click the button to join in!!

 Have you joined in on the postcard swap?? Click the button to hop in!!

I'm Thiiirsty....

Since its Ryan's Friday.. we're going to sit back, relax, & enjoy not having ANYTHING to do. 

*Ahhhhhhh...That's nice.*

& what better to compliment a lazy day? 

None other than:

Here's what We're having!

 Recipe & Pix compliments of Make it & Love it

"Simply Lemonade brand lemonade (real lemon juice, not from concentrate, seriously delicious), frozen unsweetened raspberries, and ice.  Okay, and a little sugar if desired." 

That's all you need!

• Blend up some of the juice with the ice.
• Add frozen raspberries. 
• Blend that all up again. 
•  Add some sugar to taste.
• Then pour and serve.

 Wah-Lah! Delicious summer refreshment... 

Enjoy!