Idle Hands are the Devils work

I am bored at work ..

and thought I would share what the great and powerful internet has to offer 

YEP Proof BudLight and fishing= horrible decisions : 




Excerpt from a blog i follow :   (talking about stupid quotes)

“Dance like no one’s watching.” -Author Unknown/maybe part of a Souza quote?

This is just poor advice. Someone is always watching, and they probably have a smart phone. #TaylorSwift


Another Awkward family photo BUT I had to :

WTF is going on behind them ?? HONESTLY WTF??




Let this sink in kinda true -who delivers this however is ??? @swaggtacular ?? LMAO 









I now know why Mrs. Crane in 7th grade drilled over and over again …proofread :





This is the author of a blog I found called Yum and Yummier : YUMMM let’s all go right where my mind went : Its hotter cuz he has wine 🙂





OHH WAIT THIS IS WHAT HE SAYS TO MAKE ( crockpot ) ( and he says shank

Recipe: Beef Shank Stroganoff

 Preparation time: 20 minutes

Cooking time: 6 hours 30 minutes

Number of servings (yield): 8



  • 2 lbs bone-in beef shank, excess fat trimmed
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 garlic cloves, unpeeled and lightly crushed
  • 10 peppercorns
  • 1 bay leaf
  • 5 parsley stems
  • 6 cups water
  • ¼ cup butter + 2 tbsp, softened
  • 1 large shallot, chopped
  • ½ lb crimini mushrooms, cut into quarters
  • 4 tbsp flour
  • 1/3 cup white wine
  • 1 cup Greek yogurt or sour cream
  • salt and pepper to taste
  • Fresh chopped flat leaf parsley for garnish


  1. Combine beef shank, onion, carrots, garlic cloves, peppercorns, bay leaf, parsley stems and water into a slow cooker and set on low for six (6) hours, or until shank is just tender.
  2. Move meat to a plate and cut into 1 inch cubes. Set aside and keep warm.
  3. Strain stock from slow cooker into a small stock pot and set over medium-high heat, allowing it to reduce while you prepare the rest of the ingredients.
  4. Melt ¼ cup butter in a large skillet over medium heat and sauté shallot until softened. Do not brown.
  5. Move softened shallot to a small bowl and set aside. Make sure to leave most of the butter behind in the skillet.
  6. Heat skillet over medium-high heat and add mushrooms, making sure not to crowd, and turning to brown on all sides. Add shallots back in with mushrooms and remove from heat or keep over lowest burner setting to keep warm.
  7. Once stock has been reduced to two cups, place in skillet with mushrooms and shallots and turn burner to medium heat. Combine remaining two tbsp of butter and flour and then whisk into the stock, heating until thickened.
  8. Remove from heat, slowly stir a few tablespoons of stock into the Greek yogurt until ½ cup of stock has been added to it (this will temper the Greek yogurt so it doesn’t break when added to the stock), then mix into the skillet.
  9. Add white wine and salt and pepper. Heat over medium-low until warm and serve over noodles or potatoes, topping with parsley.


HMM this is interesting :



Well damn it now its lunch time and I better go get in my car and do nothing for an hour !! Hope everyone’s Wednesday is fab!! OHH and Chris is “expecting” dinner tonight when he gets off work (LMAO) so if anyone has any recipes (with tasteless poison) please share …XOXO


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