It's almost free birth control - a 2 and a half year old. Especially one with an attitude. Sissy says, "It's mine." for everything. She says, "No!" quite often. Both of these are routinely displayed with the defiant arms crossed and mean look on face. ("And I mean business!").
I thank my lucky stars that the Evil Twin had the big V in September of 2006. Now, granted - he never did submit a sample afterward for a check, but he also doesn't make deposits at the bank, if you know what I mean. (I'm sorry - I have to update this a bit. Please don't take this as a sign I don't love either of my young'uns. Even when Sissy is in meltdown mode, I look at her and marvel at the amount of love I have in my heart for one small person).
Sissy showed her ass and good at the photo shoot today. It will be a miracle if any of the shots she was in is chosen to be in the magazine.
:::Sigh::: It was that and so much more of the day I can't even get in to. It was crazy ramped up to nucking futz and then some.
I escaped the "stage mom" bug. Yay me. Huzzah.
The good part of my day was dinner. I had decided to do a crock pot BBQ beef on Tuesday. So, on Monday night, I prepped what I could. I had it all in the crock pot and raring to go by just after 7 am.
By 5 pm on Tuesday, we were all starved to bits and dove in. Yum doesn't even begin to cover this one. We all ate ourselves into food comas. In fact, the Evil Twin went to bed before 10 pm.
I stayed up a bit later. I was on a call with Nana M and then had to stick around to jot down my crock pot recipe for the blog here. See, you may be able to call me many names (Cleavage Queen, Barbie Boobs, the Jezebel of the Jugs), but you can't call me a slacker on my blog.
Crockpot Barbecued Beef
1 to 1 1/2 lb. roast, cut in large chunks
1 cup chopped onions
1 cup chopped green peppers
1 (6oz.) can tomato paste
1/4 cup packed brown sugar
1/8 cup cider vinegar
1 tbsp. chili powder
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Add ingredients to crockpot in order given. Do not stir.
Cover and cook on HIGH for 1 hour. Turn to LOW and cook 8 to 10 hours, or until very tender.
Stir a few times during the last hour. Shred and serve on warmed buns.