Go get it - picture game

I hope sis brings me a puerto rico barbie--told her to and she said if she could find one lol

 

(BB)

http://www.baysidemaine.com/Photos/Photo%20Collections/Kids_Games_2004/010%20Sack%20Race%201.jpg

Grandma holding her grandchild

 

http://www.metodica.dk/buen/sig04.jpg


an abasinian cat

 

http://hea.iki.rssi.ru/~nick/photo/pict/cat4.jpg
Momma Cat nursing her kittens

(if that's what they call it?)

 

pulllllllllllllllllllllllllll
http://www.lejeune.usmc.mil/mccsss/imc/content/Imagery/images/TUG%20WAR%20FULL_jpg.jpg

pic of a child doing the monkey bars

 

The world's first and largest ferris wheel, built in 1893, was located in Chicago. This ferris wheel is 150 feet high, holds 240 passengers and is located at Navy Pier.

http://www.bmcc.edu/nish/WhatsNew/Trio/ChicagoTrip/images/Ferris.jpg​

find a pic of a kiddo all messy with paint
and it better not be a pic of my kid!!

 

this is bout the only pic I can find
http://www.meyerbedandbreakfast.com/images/luckenbach-texas.jpg

find a pic of a child hugging the Easter Bunnyhttp://pages.prodigy.net/rogerlori1/emoticons/bunny02.gif

 

hahahaha

http://www.mcmullans.org/canal/images/Mother%20Goose.jpg

hahahaha

http://www.offthemark.com/Images/mothergoose/nursery04.gif

OK OK OK here it is!!
hahaha
http://www.bookstart.co.uk/general/library/pix/mother-goose.jpg

find a pic of a chocolate bunny

 

Toooooo Cute!!!!!

http://www.morey.org/lori/Pictures/mini-Kirsten%20in%20Easter%20bonnet%208_edited.jpg

find pic of stripped colored easter egg

 

Chicken Étouffé with Pasta
Makes 6 servings
http://www.favoritebrandrecipes.com/images/MedRes/1/134/13472.jpg
Chicken Étouffé with Pasta


Ingredients
1/4 cup vegetable oil
1/3 cup all-purpose flour
1/2 cup finely chopped onion
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into 1/4-inch-thick strips
1 cup chicken broth
1 medium tomato, chopped
3/4 cup sliced celery
1 medium green bell pepper, chopped
2 teaspoons Creole or Cajun seasoning blend
Hot cooked pasta



Prep and Cook Time 25 minutes

1. Heat oil in large skillet over medium heat until hot. Add flour; cook and stir 10 minutes or until dark brown. Add onion; cook and stir 2 minutes.

2. Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend. Cook 8 minutes or until chicken is no longer pink in center. Serve over pasta.


Cook's Notes Étouffé is a traditional dish from New Orleans. This Cajun stew usually features chicken or shellfish, bell peppers, onions and celery.
.............................................................

find a pic of a baby eating spagetti

 

Ya know, I don't have a clue what any of this stuff is

This looks kindda..........gross!! LOL

http://www.foodsubs.com/Photos/andouille.jpg
andouille = Cajun andouille = Louisiana andouille

Pronunciation: ahn-DWEE or ann-DO-ee

Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Substitutes: kielbasa

....................................................

a pic of an Easter Lily

 

"Happiness is a hot piece of boudin"
http://www.pochesmarket.com/poche_prod/prodsub/boudin.htm
http://www.pochesmarket.com/poche_prod/prodsub/images/Boudin_10.jpg
~well, we'll have to come try it sometime~
You'd love that link

..........................

pic of a med-well done sirloin

 

Louisiana Gumbo

http://www.tasteofhomeminute.com/DCimages/Recipes/louisianaGumbo.jpg
This recipe certainly reflects our area of the country. It really is a meal in itself. --Wilton and Gloria M., Springhill, Louisiana
-------------------------

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup cooking oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound fully cooked smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup cut fresh or frozen okra (3/4-inch pieces)
1 can (15 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Hot cooked rice, optional


Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. In a 4-qt. kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes. Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp is cooked. Serve over rice if desired. Yield: 12 servings.
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pic of shrimp and paste