Project Life 2014
Dolce is back in Singapore interned at global banking department there, it is her first day in Singapore and she sent me photos of the yummy food she had.
We just learn that Ikea is coming to Las Vegas, summer 2016. I know, it is 2 years away but I can sure wait. I love Ikea, way back when I still living in Singapore, my girl friend Ann and I would go there few times a week for breakfast and just window shopped, oh of course, we picked up little trinkets here and there, I just love Ikea market place. Now that I live in Las Vegas, the nearest Ikea is Burbank CA, whenever I visited Clare, I always make a stop at Ikea.
Today is Papi's 1st birthday.
Happy Birthday dear Papillon!!!!!
we took him for his birthday walk and then gave him his birthday present after shower, he tear his birthday present in 5 minutes but we don't care! : )
I dig out his baby bell and let him wear that today, the one he wore when he first came into our life.
this is Papi at 9 weeks old, I still keep that red ribbon bell he wore and put it on him again today, on his first birthday
by the way, if you haven't know yet, Papi wear a different ribbon/bell every time after we shower him, mostly once a week, so by looking at the ribbon, I'd know when the photo was taken, my hubby thinks that I am crazy that way, LOL!
If you don't know the story of how Papi came into our life, you can read about it HERE!
We want a dog but we travel a lot and KNEW that we can't have one, I don't know how one Saturday shopping at Pier 1 changed everything, but it did! Sometimes when I hold him in my arms, I still can't believe we have a dog.
We just need to take a few photos on our deck to mark this special day of Papillon.
Photo in September when we first got Papi, he was 9 weeks old then
photo today when Papi is ONE!
just look at how much he has grown in a year
I love your Papillon!!!!
Well, I also do a bit of canning today
jalapenos straight from our garden to the can
Liz left a comment on this post asking for the recipe, HERE you go Liz!
10 or more large Jalapenos, trim the stem and slice
2 garlic cloves, peeled and smashed
1 cup distilled white vinegar
1 cup filtered water
4 tablespoon sugar
1 tablespoon salt
*note - I tried 2 tablespoon salt, my husband loves it but I think it is a little too salty for me so I reduced half of the salt for the 2nd batch.
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve sugar and salt. Once at a boil, add sliced jalapenos pressing them so they are submerged under the pickling liquids.
Remove the pot off the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar.
Ladle the picking juice over top until you’ve reached the top of the jar.
Let cool at room temperature before securing a lid and popping them into the fridge.
Should last a long while if kept refrigerated in a airtight jar.
Still on the road, I will visit you when I come home.