HAPPY THANKSGIVING!

Hope everyone is with family and friends and lots of turkey, stuffing and trimings!!

Happy turkey day

We're headed up to seattle tomorrow - can't wait. Here's hoping we beat the traffic! Everyone have a great day!

The only kind of mouse I like

is the kind you find in Disneyland. Not the one that keeps coming back in our house. Damn mice. We're going to nuke it from orbit -- it's the only way to be sure.

at the acme bowl!

action shot

acme bowl rocks!

going bowling in seattle!

west seattle

bakery nouveau

Front Porch - Ta Da!!!

Front Porch
Originally uploaded by kckellner.

The front porch is finished - I just wish it was summer so I could sleep out there. You can actually walk barefoot from inside the house on the porch down the steps. I can't wait til we get the landscaping going in the spring. Now, for the real comparison I need to find the before pictures!

Safety bear!

A black bear at Mt. Rainier
Originally uploaded by kckellner.

We saw this little guy (thankfully no mama present) up at Mt. Rainier this morning. He was just wandering around the lodge - Josh got some great pictures (and a little close). Fortunately, the rangers showed up to shoo the little guy away from the lodge and nobody was eaten.

The weekend up at the lodge, recently refurbished by Josh's firm, was great. Although the weather did not allow for any hiking, it cleared up our last morning for a great sunrise -- complete with snow!

Greatest recipe for M&M cookies ever!

Supe, incredibly yummy!

Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
As much of a big package of M&Ms of your choice (plain, peanut, dark, peanut butter)

Directions:

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M'S. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.