Skip to main content

Friends

What would we do in life without our friends?????

I have always had lots of friends. And I've always had friends that go back all the way to high school. I think I have some of the best friends in the whole world.

This is one of the reasons it was so hard to move away from Savannah. But I have learned something very valuable about my new home........

This place is full of wonderful people. I mean, creative, funny, outgoing, intelligent, artistic, selfless individuals. People that I hope I can count on as friends for years and years to come. Somehow I seem to have fallen into the good graces of these people, and they have adopted me as one of their own. I don't think they will ever know how grateful I am for the help and support they have given me. Some have offered sympathetic shoulders, some have offered jobs. But they are all willing to give.

I hope I can be the same welcoming foundation for future transplants to the beautiful San Luis Valley!!!! This is truly a place to put down roots and call home.

Comments

Tonya said…
Takes one to know one.

So, I have this google search running for references around the web to "alamosa" and "san luis valley" and the railroad (etc) so we can monitor any press our clients are receiving.

I just get an email alert that there's another SLV reference out there, and guess who it is?

You're being watched by the masses ;)
Anonymous said…
Home? Really? Well, I am glad you are happy and you are making friends, but we still miss you. BUT we are going to see you soon! Will let you know dates asap.

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: