Thursday, February 24, 2011

Thursday Instagrams.

Oh the joys of flying.


My amazing new purse I bought at the DFW airport!

Sweet flowers.

At the Hotel.

Delicious Tex Mex.

Sweet Son and Mom.


Arlis Ray Short passed away on February 21, 2011 in Lubbock, Texas. He was 97 years old. He was married for 75 years to his beloved wife, Rossia (Nick) Byers Short who survives him.

He was father to Frances Dawkins (Enoch) of New Orleans, La., Ron Short (Roseanne) of Raleigh, N.C., Nancy Toone of Jacksonville, Fla., and Jim Short (Nikki) of North Richland Hills, Texas. He is survived by eleven grandchildren, 24 great-grandchildren and one great-great grandchild. He leaves one sister, Ruth Hillman of Williamsburg, Va. and Brother-in-law Joe Byers of Lovington, N.M.

One of six children, he was born in Butlerville, Arkansas on January 2, 1914. He treasured his memories of growing up hunting and fishing in the woods of Arkansas. He came to New Mexico in 1935. He was employed by the Gulf Oil Co. and the United States Border Patrol before becoming a Lea County farmer. He was the prototypical entrepreneur and owned several successful businesses, including Ray Short Equipment Co. where he became a great friend to farmers and ranchers all over Lea County. He and Mrs. Short moved to Lubbock in 2001 to join the Carillon Community where he lived for the past nine years.

Mr. Short led an extraordinary life and was an exemplary husband, father, friend and businessman. He was a lifelong Baptist and served as a deacon. He was truly a self-made man and a role model for all who knew him.

Visitation will be on Saturday, February 26, 2011 from 10 a.m. to 12 p.m. at Kirby Smith Rogers Funeral Home, Lovington N.M. with graveside services to follow at 1:30 p.m. at Resthaven Cemetery.

In lieu of flowers, memorials may be sent to the Carillon Foundation, 1717 Norfolk Ave., Lubbock, TX 79416.

Condolences may be sent to

Monday, February 21, 2011

This morning my sweet grandfather, Daddy Ray, passed away. He was 97 years old and was married to my Grandmother for 75 years. He was a generous man and gave a leg up to so many people.
We will miss him but are praising God that he is at peace.

(Thanks for the words Kristen)

Sunday, February 20, 2011

Weekend Instagrams.

Chapel Hill Afternoon
Chapel Hill Afternoon

Neon Nene Nails
Neon Pedicure


Online Shopping




Sunday Night Dinner.

Saturday, February 19, 2011

Saturday, February 12, 2011

Sour Cream Enchiladas

Ok- I took real real shitty pictures of my dinner you guys. If you want to look at some pretty pictures then head on over to Pioneer Woman's Page and check her's out. But this recipe is a keeper y'all. It is SO good.

Sour Cream Enchiladas
From: The Pioneer Woman
  • 12 whole Corn Tortillas
  • Canola Oil, For Frying
  • 1 can (20 Ounce) Enchilada Sauce (I used HT brand "Red Sauce")
  • 2 cups Sour Cream
  • 3 cups Sharp Cheddar Cheese, Grated (I used 5 cups)
  • 1 cup Sliced/chopped Green Onions
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Cayenne Pepper ( I used a pinch more and it was great)
  • I added a few pieces of cut up cooked chicken to each enchilada

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese (and most of the remaining enchilada sauce), then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Side Dish Suggestion: Rice A Roni Spanish Rice with Diced Tomatoes...just follow the recipe on the box!

Sunday, February 6, 2011

Corn Chowder with Chilies

Photo and recipe via Pioneer Woman

Oh. My. Gosh.



* 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (I used 5-6 slices)
* 2 Tablespoons Butter
* 1-½ whole Yellow Onion, Diced
* 5 ears Corn, Shucked (about 4 Cups) (I used 2 cans of corn)
* 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced ( I used 3 and a little of the adobo sauce)
* 1 whole 4-ounce Can Diced Green Chilies
* 32 ounces, fluid Low Sodium Chicken Broth
* 1-½ cup Heavy Whipping Cream
* ½ teaspoons Kosher Salt (more To Taste)
* 3 Tablespoons Corn Meal OR Masa
* ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

photo via pioneer woman