Skip to main content

Me and Prince—Thick as Thieves

I must disagree, at least about the athletic abilities part. I'm a clod through and through.

" You, my friend, are an artiste! Fueled by a hounding sense of creativity and an untameable desire to express yourself, you see the world through rose-colored glasses one day and then wrestle the curtains closed and turn off the lights so you can ponder life the next. Your dog-eared journal is filled with brilliant ideas about rescuing the universe, yet you have trouble training your noggin on any one of them for any significant amount of time. Your originality occasionally manifests itself as performance art, and you love showing off your amazing athletic abilities in front of an audience. When it comes to taking on the leader of the pack, you’re not afraid to sink your teeth in - and won't loosen your grip until you've gotten your point across."

What dog breed are you? I'm a Jack Russell Terrier! Find out at Dogster.com

Comments

dive said…
You don't really strike me as a small, yappy-type dog, Robyn.
And I don't think Mike and Tiger would approve, either.
Anonymous said…
I took the test and I'm a German Shepherd - a perfectionist - I'm thick as thieves with Oprah! Hee, hee Robyn. That was fun.
Alifan said…
I had a go Robyn.. I am a German Shepherd as well mmme benaut.... I am not a perfectionist either, whoops wonder what Dive and Full will say about that!!!!

I am a bit of a tidy upper!!!!!

Popular posts from this blog

Happy Birthday To...

Pope Leo IX (the Pope) JCF Bach (German composer) Jane Russell (of Gentlemen Prefer Blonds fame) Daniel Carter Beard (founder of the Boy Scouts of America) Jean-Paul Sartre (French philosopher) Maureen Stapleton (Academy Award winning actress) Mariette Hartley (who?) Prince William of Wales (the prince) but most importantly, HAPPY BIRTHDAY TO ME!!!!!!!!!!!!!!!!!!!!!!!!!! 45 years ago today, I was born in Alabama in a small town on the banks of the Tennessee River. Yesterday, someone asked me if my family has any birthday traditions. The answer is no. My family never cared very much, but I do remember a few birthday highlights. I was given a birthday party in the back yard when I was ten years old. Two years later, my sister got married on my birthday, so I was just a bit overlooked, although I did get a stuffed animal--it was a white Yorkshire terrier with an AM radio in its stomach. When I turned 20, a different sister took me to an outdoor performance of Dvorak's New World Sympho...

Right Brain Dominant

I am reading A Whole New Mind: Why Right-Brainers Will Rule the Future , by Daniel H. Pink. I wouldn't have chosen this book had I been book hunting because I lean toward fiction—it was a gift from someone who, like me, is right-brain dominate. I haven't gotten very far, just far enough to learn that in Hippocrates' day, the left side of the brain was considered the true source of thought, the thing that separated us from the animals and made us human. It was the source of reason and logic. The right side was considered a useless left over, a parasite. Now we know that both sides of our brains are equally important and equally involved in our daily thoughts and functions. But some of us do seem to be governed by one side more strongly than the other. Me, sometimes I think the left side of my brain has completely atrophied, that the right side governs everything. But I am learning that I don't give that other side enough credit, that logical mathy side. As I read on ab...

Everybody Needs A Little Crème Brûlée

I went out to dinner with some friends the other evening and ordered crème brûlée for dessert. It was lovely—crispy sugar crust and creamy custard underneath. I'm a bit of crème brûlée fan and order it more often than I order any other restaurant dessert, which is not to say I always order dessert—only now and then. On my way home, I remembered I had a crème brûlée kit at home with ramekins, a torch, and a basic recipe. I love the torch. So, now I have made my favorite dessert at home, and I recommend that everyone have crème brûlée. It makes the world better. I used the recipe on the box, which was simple and basic. My only suggestion for improvement is to use less sugar for the caramelized crust. It was so thick, it was like chipping away at glass. An ice pick would have come in handy, or a diamond. Other recipes suggest 1/4 cup to be divided among six ramekins, making just over 1 tablespoon per serving. Crème Brûlée serves 4 1 cup heavy cream 2 extra large egg yolks (I used 3 re...