...and pink fields couldn't keep me away. Pink fields. It's an unseen sight here in Wyoming....until this very wet year. In all 30 years I've lived here... I've never seen a pink field near this area. Beautiful.




If you like fish (which I do) and you like a little something extra with it (which I do) and you like the something to be a little tangy (which I do) then you should probably try this. 


If you think he looks like he might be hungry for that little dandelion, he was... he ate it!



I did not go to the store and buy 1500 lady bugs in a little sack and let them go in the back yard just for the pure enjoyment of finding them again and putting them in a bug box for safe keeping. I didn't do that until now. Boy world is a whole 'nother place for me!
...this peaceful moment was only after climbing for 3 hours over boulders covered in this.
But we did see this along the way.
Welcome to the family little girl!
Today in 1893 Cracker jacks were born at the first World's Fair in Chicago by F.W. Rueckheim and and his brother.
P.S.
If you want to make your own homemade cracker jacks (which I didn't have time for today) try this recipe!!! (It's from Emeril and it's awesome!!!)
Ingredients
1 1/2 cups salted Spanish redskin peanuts
1/2 cup pecan halves
1/2 teaspoon cayenne pepper
2 teaspoons Essence, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons butter, melted plus 1/4 cup unsalted butter
9 cups popped corn
1/2 cup sugar
1/4 cup cane syrup
1/4 teaspoon baking soda
Directions:
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the peanuts, pecan halves, cayenne, Essence, Worcestershire, lemon juice, and melted butter, tossing to coat well. Spread mixture evenly over the prepared baking sheet and bake for 10 to 12 minutes. Remove from the baking sheet and cool on parchment paper or paper towels. Combine the cooled spiced nuts and popcorn and divide evenly between 2 lightly greased baking sheets with 1/2-inch edges. Reduce oven temperature to 250 degrees F.
In a medium saucepan, combine the remaining unsalted butter, sugar, and cane syrup over medium-high heat. Bring mixture to a boil, stirring constantly. Remove from heat and stir in baking soda. Pour hot mixture evenly over both baking sheets of popcorn and nuts. Using a lightly greased spatula, stir the mixture well so that everything is evenly coated.
Bake for about 1 hour, stirring occasionally. Remove caramel corn from the baking sheets and cool completely on waxed paper. Store in an air-tight container for up to 1 week.



Then......he decided the maybe the frosting type pedicure wasn't the way to go.