Why I Am An Inside Girl

This is what I discovered when I went outside to put a 25 lb. bag of chemical crap in the pool. Somehow, the thing (left) managed to find the vacuum hose to float on so it wouldn't get sucked up by the skimmer. A real shame. I have pictured it next to a barn (right) to give you some perspective of its size.

Comments

adair said…

How amazing that the thing managed to so perfectly coordinate itself with the barn --- a barn red itsy bitsy thing. Marvelous.

Have unexpectedly acquired a blissfall (n. a blissful fall day) so I shall sit at home, drinking tea with honey, wrapped in a blanket, and blog to my heart's content...

11:35 AM

Anonymous said…

Haha.. Is the spider is really that big?? WOW!! Is that your barn?? hehe

Mellophone man

3:42 PM

Scout said…

Nope--I don't have a barn, just a pool. In fact, my neighborhood doesn't even allow sheds. Since we hire people to cut the grass, though, I guess we don't need one.

Mellophone Man? Nice.

4:36 PM

Anonymous said…

no sheds allowed policy huh?? I guess people would be building their own version of a shed and it could get interesting. We allow sheds in my neighborhood - in fact, my garage is no longer a "garage" i really use it a big tool shed for all my lawn equipment(my son does our lawn) and for bikes,ladders and various other junk. But it's organized for the time being anyway.

Anonymous mellophone man

10:12 AM

Classic Green Bean Bake

In anticipation of Thanksgiving, I feel I must post a recipe with plenty of good old American tradition. The classic Green Bean Bake was invented in 1955 by Dorcas Reilly, a home economist who worked for the Campbell's Soup Company. A study was done determining that 50% of all Americans have eaten the classic Green Bean Bake, and 38% of those believe it is best served during the holidays, mainly Thanksgiving. So, for the other 50% and for those in other countries where this dish may be unfamiliar--my treat: The Classic Green Bean Bake serves 6 to 8 1 can Campbell's Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce Dash of fresh pepper 1 20-oz. bag frozen cut green beans, thawed* 1 2.8 oz can French-fried onions -Preheat the oven to 350 F -In a casserole dish, combine the soup, milk, soy sauce and pepper. Stir in the green beans and half of the onions. -Bake until bubbling, about 25 minutes. Top with the remaining onions and bake for 5 more minutes. Serve hot. *Or cook 1 ...

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Scout Moves

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