Keep in mind it is only temporary. Not exactly a grand engineering feat, but please don't tell my husband I said that. (Hi, honey. I love you!)

I have waited for several days to write blog...... and I am lost. I have no photos and no story.

Well, that is not entirely true. There is a lot to write about here on this farm, and there a lot of photos that have been taken. I just haven't been privy to them.


I have been hoping to add the puppy pen blog for a few days now, but since Mira has her own agenda, I guess I have to wait. I understand that she doesn't wait around for me and that is ok. She has a lot to do on her own. But since I don't have a camera, I was hoping for some help, I guess.

She is totally enveloped in another huge adventure at the moment and I will wait for that to subside, so I can get a photo for my blog. My little girl, altho' 24, is a very talented photographer. She does family photo sessions, kids, adults, and is also involved in a CD cover for a band at the moment. I am very proud of her accomplishments. So, please, don't take me wrong. I joke when I say I wait on her photos...... I'm proud that she does them for me.

Until then..........

Miranda is now selling her own line of greeting cards on CafePress that she has designed herself. You can find them by going to her CafePress store here.

Some examples of cards she is selling:

We are building a large dog pen for our nine pups and their momma. This is taking more time than we originally thought, so in the meantime, I'm going to tell you all about my dance school in the Arctic.

I lived and taught dance in Barrow, Alaska, a.k.a. "Top of the World"........the Arctic..... for 8 years before I moved back home to my farm in Virginia. I loved every minute of it. I started dancing at age three, took dance lessons for many years, and went on to attend Virginia Intermont College in Bristol, Virginia; home of the Bristol Ballet.

I taught at several schools in the Virginia area and North Carolina before moving to Alaska. And then those children stole my heart. They had not ever had the opportunity to dance, but they were thrilled with the new adventure. They were starved for anything new and exciting; and they became a big part of my life.



From age 2, 3, 4, and 5, I took them under my wing and not only taught them to dance, but also listened to their stories, and helped shape their lives. I think about them and miss them everyday.

After moving back to Virginia, I originally thought I might not make it back to the Arctic, but after many emails and phone calls, I could not resist. I now fly back to Alaska twice a year to teach for 6-8 weeks at a time and it feeds my soul. I am so glad that I can continue to be a part of their lives.

I'm going to take a step back in time tonight and share one of my better moments with all of you. I haven't shared this online with anyone yet, and I think it's about time.

I was divorced for many years, but after raising my little girl all by myself for over 20 years, I finally found the man I would marry again. And I knew this time it would last. He's my best friend and has been since we were little kids.

James Kent Gilley, Jr. and I married on Oct. 7, 2006 in my front yard here at the farm. It was a little chilly, but the wedding was gorgeous. We had a 60 foot tent with a 25 foot ceiling that fed 350 people. Too many commented that it looked like a circus tent. Ha! And it was probably true. But also very elegant and so nice. I loved having all of our families and our friends here all at the same time. It was a great time!

Another best friend catered the wedding, Greg Clisso. He brought his best bbq with all of the accoutrements. Great food, wonderful bartender, fully stocked bar, and dancing until the wee hours of the morn. It might not have been the Waldorf, but it was spectacular!!!




Even though I am much older, I chose my dad to give me away. He really wanted to do that, and since it meant so much to both of us, we thought it was a wondefull asset to my wedding.


This is my baby, and my maid of honor, Miranda. She is not only my daughter, but my best friend.


This is the wedding party. Kent's Uncle was best man, Ralph Gilley. Then Kent, Me, Mira, and my Dad.

Second row: Brendon is my best friend Kristy's son and Olivia is my Half-Sister, Julie's daughter.












My daughter created this wedding storyboard for me. It's gorgeous! I could not have wished for anything more perfect. She is the ultimate photographer and she captured our hearts on this day!

My extended family now includes wonderful in-laws and it makes for happier times here on the farm.

Did some more apple pickin' today. I know, I know. I get carried away with apples and apple recipes, but there are so danged many of them on the trees in my backyard. And I hate to see them go to waste. We don't eat them once they hit the ground. Those are strictly 'groundhog' apples. And he absolutely loves them! We've walked outside many times and watched that fat, furry critter gobble up ten or more in one feeding frenzy.

I only picked a few today. I had this new recipe that I conjured up and was itchin' to try it. I think I will call it:


Jack Daniels Walnut Apple Cobbler

• 8-10 fresh sliced June Apples with the peel
• 1/3 cup brown sugar
• 1 tablespoon butter
• 2 tablespoons water
• 1/2 cup coarsely chopped walnuts
• 1/2 teaspoon cinnamon
• 2 heaping tablespoons of bourbon - we prefer Jack Daniels

Now keep in mind I'm using small June Apples. You can also use a medium
cooking apple from your local grocer, but be sure to cut the quantity.



Combine apples, water, and butter is a saucepan. Bring to a boil. Cover and reduce heat and let simmer for 10 minutes. Mash slightly if pieces are large. Add brown sugar, walnuts, cinnamon, and Jack Daniels. Stir until sugar dissolves. Remove from heat and set aside.

• 1 cup self-rising flour or Bisquick
• 1 cup sugar
• 1 cup milk

Combine these three ingredients in large bowl and set aside as well.
Melt 1/3 cup butter in your 9" round cobbler dish or 8" x 8" square pyrex. Add the apple mixture. Pour the batter on top. Do not stir. Place in a pre-heated 350 degree oven for 30 minutes or until lightly browned on top.




Optional: You can sprinkle brown sugar and cinnamon on the cobbler while it is still piping hot. This will crystallize as the sugar melts.




Serve with your favorite ice cream. Our choice today was French Vanilla. Ah! So delish!

Since there have been thunderstorms for the past couple of days, I realize I have neglected my blog. There is always plenty to write about on the farm with the puppies, kittens, cattle, and regular house chores, but I was waiting for photos before I made any posts. And all good photographers know that the weather is always a deterrent for good photos.

I picked up piles of loose limbs, sticks, twigs, etc. for most of the day into a big pile.

At one point the puppies felt they should help. Ha Ha! We all know they were more underfoot than help, but I enjoyed the company.

I also had to clean out the garden since we have Chestnut Trees that hover above. The storm winds wrecked havoc all over the garden and the yard.

This is the first view you get when driving up the old road to my grandfather's cabin, circa 1904. I love this old place. I grew up here and spent many days watching my grandfather sharpen knives, clean his rifles, make squirrel gravy, and talk for hours in front of the fire. I split the mud holes dry, caught fish, and didn't have to wear frilly dresses. I was pretty much raised my granddaddy's only son.



No one stays here anymore. My mother's side of the family has moved on to bigger and better things and now since I drive by almost every weekend, I tend to want to nurse the old thing back to health. Due to vandalism, I decided it was time for a new back porch and new porch paint on the front of the old cabin. We spent most of Saturday and Saturday evening revamping the place where I spent my childhood.

Once the rains came, we decided it was time to pack up and head back to the house. Kent has to work on Sunday (unfortunately), so we thought it best to get home a.s.a.p.

I love the time we spend here. There are so many wonderful memories. I hope to share more with you in the future.

Hope I didn't bore you to death and that you all had a safe and fabulous 4th of July weekend!

I did!

Post for: July 4, 2008

Mira (a.k.a Miranda) took this immediately after a rain shower this morning. She has such an eye for beautiful things.

The beans had soaked overnight and were ready for the fat bacon and to be slow cooked to their tender taste. Time to soak the corn as well, and baste the 7 pound pork tenderloin. Wow! It was a doozy!

I realize there a million ways to baste and grill a tenderloin; even one this size, but I took my grandmother's tips along with a short cut and it worked really well for us today.


Orange Marmalade Pork Tenderloin

• 5-7 lbs. pork tenderloin


• McCormick's Grill Mates® Pork Rub - it basically has all the ingredients that my grandmother used and as I now have access to these wonderful items at the grocery, I figured I should make use of them. ;)


• 1 Jar Orange Marmalade - we really like Smucker's, but not necessary


• Basting Brush


• Meat Thermometer - very important when cooking pork!


• Heavy Duty Aluminum Foil - juices will run heavy and you don't want to burn the pork.

Pre-heat grill to a very low heat: around 250 degrees if possible. Slow cooking insures juiciness.

After taking the tenderloin out of the plastic wrapper, you will want to rinse it off and pat it dry. Start adding the Grill Mates rub. If it doesn't want to stick, add just a small portion of olive oil to the loin first, then rub away. Once the loin is covered, wrap in heavy duty aluminum foil and place on the top wrack of your grill. Watch and turn for about an hour.

Take the loin off, open up the foil and baste the loin with 1 entire jar of orange marmalade. I know. It sounds like a lot, but it is soooo good. And it soaks into the meat for a nice, tender, taste.



You can now raise the temperature of the grill to 400 degrees.

Re-wrap in the foil and place on the grill for about 15 minutes, flipping the loin halfway.

You also have the option of placing the loin straight on the grill. The sugar in the marmalade will crystallize and form a brown glaze over the outside of the loin. I have found I lose the taste of the marmalade this way and so we opt to keep it wrapped. Choice is yours.

Check the temp. of the loin with your meat thermometer quite often at this point. You want to take it off at around 140-145 degrees. The loin will continue to cook after you take it off the grill and there is nothing worse than dry pork. Ugh! I guess maybe dry chicken. Ha!

Voila! There you have it. Simple and yet so yummy!

I also cut and added baby red potatoes and peaches and cream corn cobs to my bean pot while all of this was going on. I have poured the buttermilk into the cornmeal mix and pre-heated my cast iron skillet. Cornbread will be out in 25 minutes. Let's eat!

Bellies are full and the time is about right for fireworks. Miss Winnie and the puppies were not fond of the booms and bangs, but they lived through it. And, Lil Sasha seemed to enjoy her ear of corn. So cute!



Afterward we rode out on the 4-wheelers to the field that overlooks the lights in the valley below. We watched other firework displays for a few minutes before the rains came. Ack! We were soaked by the time we made it back to the cabin. But it was a fun day! Lots of laughs!

Post for: Late Evening July 3, 2008

Now keep in mind this photo was taken by my daughter back in March before there were leaves on the trees. But that being said, this is the beginning of the 30 minute ride to our cabin in the mountains. And this is the nicer portion of the road. Most of it consists of a dry river bed with an occasional creek that you have to ford. Needless to say, if you don't have 4-wheel drive, you must crawl in the back of mine to get there. We love our cabin and our seclusion.

We drove up late Thursday evening to get everything unpacked, shelves stocked and air out the cabin. If it's left locked up for a month at a time, it can get stale and musty.

My husband, Kent, offered to help me with the large mess of beans that I held in my lap at around midnight. I yawned and shooed him away to build a fire outside. I strung and broke beans for at least an hour; enough to feed 20 or so and then soaked them for the evening.

The family had decided a week prior that they were just simply tired of the usual 4th of July dawgs and burgers. With all of the rain as of lately, my garden has been booming, and our mouths were watering for some good old southern home cooking. Fresh green beans, baby red potatoes, corn on the cob, orange marmalade tenderloin pork, and homemade cornbread. Yum!

Now that the beans were soaking, I poured a nice Merlot and headed outside to the fire pit. The one great thing my husband has talent for: a nice, roaring fire. We didn't sit long. It had been a long day and the wind was kicking up a storm. The clouds were moving in and we decided that we should as well.





It's 2am, and I'm as snug as a bug in a rug. I love this cabin.
Good night!

Hello from Miranda :)

My mom is running around like a chicken with its head cut off trying to get things packed up and ready to go to the cabin. Sooo, here I am guest-blogging.

I was told to write about "puppies and things... You know, just say I'm at the cabin partying and happy 4th and whatever". There you go. Puppies. Partying. And whatever.

Now that I've got that out of the way, here are some pictures to make you squeal.

You can view the pictures larger by clicking on them. :)

Please ignore our nasty brown grass. The heat has been miserable this summer and we've had very little rain. It's mighty crunchy and dead.



Have a wonderful (and safe) 4th of July! Try to not burn anything down.... I can't promise that we won't.