there are times my boyfriend
and my dog get along better than
my dog and i do...

working four days on and three days off
has its joys but the one thing that
really sucks anuses is that there is no
hump day in a four day work week

i need to visit my mom soon and
that is one road trip that i hate.
the thing i like about going?
i forget

7 am - pressed snoozed and snuggled in tighter behind ri
8 am - said i love you too as he left
11 am - got out of bed, brewed a cup of coffee
11:05 am - went back to bed
3 pm - showered and hit the market for cream, cheese, and popcorn
3:33 pm - nibbling on popcorn watching Oprah thinking about a nap
4:20 pm - made scones added sugar and vanilla to recipe
5:00 pm - folded some laundry and did the bedding

yes, im alive
i know its been a few day/ weeks
since the last entry...reguardless, bite me

i am newly addicted to Rolaids Softchews
but only in the vanilla flavour, it
tastes like melted vanilla icecream... yumma
and i dont even have heartburn to begin with

i love Fantastik with Bleach
it has become my best friend
in the house.

One is doing great
even though i worry about him...
is he getting enough exercise?
does he need more friends?
is his diet fully balanced?
will he make it into summer school?
will he ever say my name? versus just always calling me dad

i miss Joc,
i talk with Becky lots, i miss her too.
Nevy is being odd, and
i wonder how Gra is doin - really.
i love my bf
like no one ive loved before...
he really is amazing, and im not just sayin
im SAYIN!

i am only posting this recipe on here
because i spend too much time looking
for it when i need it, so just ignore this post

Low Carb Glutenfree Pumpkin Pie Cheesecake

Crumb Crust
300 ml glutenfree cookies crumpled
50 ml splenda
50 ml melted butter
2 ml pure cinnamon

Filling
398 ml canned pumpkin
500 g cream cheese
375 ml 35% whipping cream
175 ml splenda
2 eggs
7 ml pumpkin pie spice

Topping
125 ml whipping cream
25 ml splenda

Preheat oven to 190'C
Mix crumb crust ingredients and press firmly into spring-form pan.
Put into refrigerator.
Mix pumpkin and cheese until smooth then add the rest of the ingredients.
Pour into spring-form pan and bake for 30 minutes.
Turn off oven.
Leave in oven for additional 30 minutes.
Remove from oven to cool, then refrigerate for minimum 4 hours.
Whip remaining cream and fold in splenda for presentation.