The Dr. Suess School of Architecture

Very cool!

Commonplace Fun Facts

dr. suess tower willow alaska

If you happen to be in the area of Willow, Alaska, you may catch a glimpse of a building that will make you wonder if you have been transported to the land of fairy tales — or at least the land of Dr. Seuss.

Known by locals as the Dr. Seuss House or the Willow Tower, it is an unfinished, 185-foot high structure that seems to be a gravity-defying stack of houses. It is owned by Anchorage attorney Phil Weidner, who designed it to be a home and an observatory. He began building it in the late 1990’s and spent fifteen years on the construction before taking a hiatus.

Weidner calls the project “The Goose Creek Tower,” due to its proximity to Goose Creek. From the observation deck on the top floor, viewers can take in a breath-taking view of Denali and the start of Aleutian Island chain.

Weidner says…

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“Throw It Together Tuesday”

So today is Thursday and I’m posting about what I created on Tuesday. Does that tell you how my week has gone so far? Anyway’s, Tuesday my wife and I had to babysit our two grandchildren Wednesday Renee 5 (Yes, that’s her real name, but we call her Winnie) and our grandson Finn who’s 2 and comparable to an F5 tornado with legs and arms. I had thawed out some chicken without any intent on how I was going to prepare it and I knew we wouldn’t be eating until later on that evening after my daughter came home and took the kids upstairs. (we live in a 2 family home and they live upstairs) so it was going to be a “wing it” kind of supper.

I made the kids a couple of grilled cheeses (Winnie says that my grilled cheeses are the best in the whole world) and rummaged through the fridge to get inspired. I came upon a small, unopened, container of Ricotta cheese, a pound of bacon and some fresh mushrooms. I also had a red pepper and some sweet onions as I always do, and despite the kids running around and my granddaughter asking me one hundred times if she could help me cook (she loves to cook), the creative juices began to flow and the light bulb above my head went form dim to bright.

I was going to make “Ricotta stuffed chicken wrapped in bacon.”   Let the creating begin . . .



  • 3-4 medium/large boneless, skinless, chicken breasts (you want them large enough to be able to cut a pocket)
  • Small container (about 1-1/12 cups) Ricotta cheese
  • 1 lb bacon (about 10-12 strips)
  • 1 onion (I used sweet) chopped
  • 1/2 red pepper chopped
  • 1 cup mushrooms (any kind) chopped
  • 3 cloves garlic chopped
  • Salt, pepper or your favorite seasoning for the chicken
  • Butter (about 2 tbsp)
  • Toothpicks (optional and obviously not to eat)

“Putting It All Together”

Set oven to 350 degrees

Saute onions, peppers and mushrooms in pan with butter just until softened. Add garlic and saute a couple more minutes. Remove from stove top and let cool for a few minutes.



Using a paring knife, start at one end of chicken breast and gently cut to the other side to form a pocket. Do not cut all the way through. Season both sides of chicken breast.

In a small bowl combine Ricotta cheese and cooked veggies. Mix well

On a piece of wax paper, lay out 3 strips of bacon

Take chicken breast and using a spoon stuff pocket with Ricotta mixture.

Place the stuffed breast over the 3 strips of bacon and bring the ends up to meet on top. Secure with toothpicks.

Place on cookie sheet or cast iron pan and then repeat process for remaining breasts.

Ricotta Mixture

Ricotta Mixture

bacon wrapped chicken before cooking

bacon wrapped chicken before cooking











If you have any Ricotta or bacon left over, I just place it on top of chicken before baking it. (optional)

Place in preheated oven for 35-40 minutes. Remove from oven and let it sit for at least 5 minutes before serving.

Ricotta stuffed chicken with bacon

Ricotta stuffed chicken with bacon

I hope you enjoy the music selection I’ve chosen for today, I’m calling it “Theme Song Thursday” Also, if you get a chance, please take a jog over to my other sites for some enlightening, funny and sometimes even educational post’s and pages;    “Blogging Around With The Original Domestic God” and    Have a great day Y’all! Peace, Light and Love to all! Jim

Let it Snow … And Snow … And Snow

That’s a whole lot of shoveling!

Commonplace Fun Facts

most snow in one day

The record for the most snow to fall in one day occurred on April 14, 1921 in Silver Lake, Colorado.

The storm began at 2:30 pm, and by the same time the next day, residents were buried under 6.5 feet (2 meters) of snow.

The storm did not stop after 24 hours, however. It raged for a total of 32.5 hours, and by the time it was over, 8 feet (2.5 meters) of snow, which is the record for one continuous snowfall.


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Loving Two

This is so, so, worth a reblog. It is beautifully written and touches the heart.

Someone's Mum

It took time.

My second child, a girl, was born in January 2015. I felt the same instant rush of love I felt with my son two years previously – the same desperate need to protect, whatever the cost. Though, I know, this doesn’t always come at first.

But I would be fooling myself if I said I felt *exactly* the same about both my children instantly. My son was already a person – walking, talking. He had favourites and things that made him happy and things that made him sad.

My daughter cried. A lot. She had severe silent reflux and would sometimes scream from 2pm until she finally wore herself out at around 11pm. It broke my heart – but I found it hard to… enjoy her…in the same way my little boy brought joy with every new thing he learned. He found it incredibly difficult. He cried…

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Rama Lama Ricotta Bread . . . Bang, Bang!

Occasionally, I have amazingly creative ideas when I’m cooking. It’s not like I’m thinking about it, it just pops into my head. This just happens to be one of those whimsical and delicious ideas. It all started when I was making a lasagna for Sunday family dinner. During the Fall and Winter, I always make it a point to have my family over for dinner on Sunday. There’s nothing better than sharing awesome food with the people you love. Spring and summer is more difficult because someone’s either going on vacation or going away for the day so whoever wants to come over for a BBQ is more than welcome too.

Anyway, back to the lasagna, well, specifically . . .the bread! This particular day, I made more of my special ricotta mixture than I needed to.I didn’t want to waste it and it really wasn’t enough to make a second lasagna. I was just about to toss it in the trash barrel when I noticed we had two loaves of bread, one Italian, the other French. Without even giving it a second thought, I knew what I had to do, it was meant to be. I grabbed the loaf of French bread and well, the rest is history. I knew my new creation was a success when all of my family members started raving about the bread, not the lasagna . . . but the bread! So now every time I make a lasagna, I have to make the ricotta bread too.

It’s actually very, very, simple and I’m sure you, your friends, your family will absolutely love it! Oh, and the music I picked to go with this recipe is totally freaking cool! Well, it’s time to loaf it up! Here we go!

French Bread

French Bread     


One loaf of French or Italian bread cut in half lengthwise.

1 small container of Ricotta cheese.

1 small block of farmer’s cheese (or cream cheese) softened

1/2 cup chopped red pepper

1/2 cup chopped onion

1 egg

1 cup shredded cheese (your choice) I mixed cheddar and Parmesan together.

2 TBSP olive oil or 2 TBSP of butter

1 tsp coarse sea salt

1/2 tsp ground black pepper


Ricotta Cheese

Ricotta Cheese

In a frying pan saute chopped peppers and onions in olive oil or butter until tender

In a mixing bowl combine all ingredients except bread and mix well.

Set oven to 350 degrees

Spoon mixture evenly onto each half of the French or Italian bread

Place bread halves on a cookie sheet and put in oven for 15-25 minutes depending on how crunchy you like it.

If you want to, about five minutes before you take bread out of oven add some additional shredded cheese to each half.

Slice bread in 1-2 inch slices and serve

French Bread with ricotta

French Bread with ricotta


Baked French Bread with Ricotta

Baked French Bread with Ricotta



















The Ultimate Addicting Potatoes!

Do you love potatoes? I could eat potatoes at every meal and never get tired of them. The issue is finding new and exciting ways of preparing them so they aren’t always the same old, same old, dud, spuds. This potato recipe is so delicious that making just one pan is never enough. I’m sure that after you try this new recipe for making potatoes, you’ll totally agree with me.

One of my daughters has told me that they are addictive. I can’t disagree with her because they actually are and she’s right. The best part about this recipe is how“easy” they are to make. With just a few ingredients, I’m sure you’re going to love the ease of cooking them and your dinner guests will offer up praises of appreciation for your culinary accomplishment. So without further ado, let’s get those spuds cooking!


1 large bag of shredded potatoes. (shredded hash brown type) I highly recommend doubling this recipe because they will go fast.

2 packages dry Ranch dressing mix

2 cups shredded cheddar cheese (or a mixture of your favorite cheeses)

1 large container sour crteam

1 block softened cream cheese (2 if your doubling)

1 1/2 cups crumbled bacon


Set oven to 375 degrees

In a mixing bowl combine all ingredients and mix until well blended

Place mixture in a baking dish and cover with aluminum foil.

bake in oven for 25 minutes. remove foil and bake an additional 10-15 minutes. (you can top with additional cheese and or bacon if you want to)

Remove from oven and serve. Wait until you see how fast they disappear!


To finish it up, how about a couple songs that are “addicting!” Happy listening!