This is me eating cheese.
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2 comments:
Ooh, what a lucky girl!
We helped her make Copper Penny Carrots!
Dice 1 small onion
Then dice 3 bell peppers and put aside.
In a small saucepan, heat 1 minced garlic clove, 1 can of tomato soup, 1/2 cup of salad oil, 1/2 cup of sugar, 2/3 cup of vinegar (we used wine vinegar), 1 teaspoon dry mustard and 1 Tablespoon worcestershire sauce.
Bring this mixtuer to a boil.
Drain three 15 oz cans of sliced carrots and add them to the diced onion and bell pepper.
Pour the boiling liquid mixture over the veges.
Cover and let the entire salad marinate overnight. yummmmmmmmmmm
Have you all heard that our friends, Inky and Molly are having a give-away on their bloggie? Head on over and check it out! You don't want to miss out on this!
Ohhh, we love cheese! Well, Sasha does Rupey's only allowed to eat prescription food at the moment, so no cheese for him!
Puppy kisses
Sasha & Rupert
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