Pictures Articles

Cousin Camp 2015

All PostsCousin Camp in Winter Park, Summer 2015I would have loved to have been able to be there and enjoy seeing them all together. I hope they continue to enjoy each other's company as they grow up.

After the Ball

I wonder what she's thinking... Not many good shots from this year's dance recital. The lighting is difficult, to say the least. But, I do like this one.

Scrapbooking the Girls

Over the weekend, I made a couple of pages. I needed to update my office to include photos of the newest little one, Avery. Other scrapbook pages: [gallery type="rectangular"...

Avery and Friends: January 17, 2014

  Avery and friends Avery Harper joined the family on January 16, 2014. That makes 4 [grand]girls!
Super Moon

Super Moon

It's rather frustrating to have a lens that only zooms to 135mm --on a night when we have this marvelous moon. But, I got a somewhat decent shot anyway:

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The Princess and the Artist

The Princess and the Artist

I think Ella (the princess) will give her Papa fits when she is 15 or 16... and Lily (the artist) will have led the way! We travelled for holidays this year. Thanksgiving was spent in Florida with David and family. The girls shared their many interests with us:...

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Cajun-Style Chicken Gumbo

Great for a cool weather meal, but light enough for summer! I use dark meat chicken to keep my spouse happy, but if I wasn't feeding him I would use white meat chicken. Enjoy!

Cajun-Style Chicken Gumbo

Prep Time: 20 minutes

Cook Time: 25 minutes

Category: Pictures

Servings: 4-6 generous servings


  • 2 lb boneless, skinless chicken cut into 1 inch pieces
  • 1 Tbsp Cajun/Creole seasoning
  • 1 tsp dried thyme leaves
  • 2 Tbsp vegetable oil
  • 1 medium onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 c. thinly sliced or julienned carrots
  • 1/4 thinly sliced celery
  • 4 cloves garlic, minced
  • 2 Tbsp flour
  • 1 can (14 oz) chicken broth
  • 1 can (14 oz) stewed tomatoes, undrained
  • Cooked rice (about 2 cups should work)


  1. Place chicken in a medium bowl, sprinkle with thyme and seasoning, toss well. Set aside
  2. Heat oil in a LARGE saucepan over medium high heat. Add onion, bell pepper, carrots, celery and garlic. Cover; cook 10 minutes or until veggies are crisp-tender, stirring once.
  3. Add chicken and cook 3 minutes, stirring occasionally.
  4. Sprinkle with flour and cook 1 minute, stirring frequently.
  5. Add chicken broth and tomatoes (you can add a dash of hot pepper sauce if you like at this point). Bring to a boil over high heat.
  6. Reduce heat to medium and simmer uncovered at least 10 minutes or until chicken is no longer pink in center and sauce is slightly thickened.
  7. To serve: ladle into bowls and top with 1/2 cup of rice.


The original recipe used only 1 lb. of chicken and 1 tsp of seasoning... I like this version better, myself!

You could also add shrimp to it. And/or add okra in with vegetables.

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Over the weekend of September 17, my brother-in-law, Chuck tied the knot with Ellie on Block Island (RI). Of course, feeding the new spouse wedding cake continues to be quite the event! Quick, but fun weekend seeing a place, visiting with family and of course,...

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Summer in Maine

Summer in Maine

Marie, Genevieve and Lily at Old Orchard Beach, Maine. Lily had a grand time using the iPad2 as her personal camera and photo editing device. I have no idea where Ella was when this picture was taken... or Michelle or Shawn. I didn't take nearly as many photos as I...

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Little January Ice Storm

Little January Ice Storm

Auburn plays in the BCS National Championship Game tonight against the Oregon Ducks. Local plans were interrupted by an ice storm that fortunately doesn't seem as bad as it could have been. Nevertheless, we woke up this morning to a world that seemed to drip icicles....

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