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He will have to do this with his phone:

Open the Find My app and select the People tab.
Tap the Add button .
Select Share My Location.
Enter the name or phone number of the person that you want to share your location with.
Select Send.
Choose to share your location for One Hour, Until End of Day, or Share Indefinitely.
You do not need family sharing on.

That's the one thing DH never questions. He doesn't want to know - but he doesn't question. LOL If he gets involved in picking things out, he is forever getting the most expensive option.

I have lost enthusiasm over the years. I think some of that is just me getting older. I have alsways been a SAHM, but when the kids were young I actually stayed at home! Now I am pretty much full time on the farm/ranch - so I am working long days from August through November. December is book work and end of the year stuff, and that just kills all the joy. Blech.
DH has never really done much for Christmas, but he has given me many nice gifts over the years for Christmas. I am to the point now where I don't really want anything. I'm full. I don't like jewelry. I don't want more stuff to sit around. So now I get things like a new Deere mower (the BIG whopper!). He gave me a pickup one year. One year I got a rifle (but I actually asked for that one). I know some of these things are tax right offs, but damn. I'm good with that! LOL
Tonight I was wrapping presents. I asked him if he wanted to know what 'he' was giving everyone, since I put both our names on presents. He said "Oh no - I like being surprised" ...HA! This still makes me laugh.

Sous Vide!

That is lovely!

I saw a newsblurb where people were stealing the gift cards - opening them up to get the activation code, the resealing them to look like they were never opened.

Then, when purchased, the card was activated and they had the numbers off them so they could then spend them. Something about they would run the gift card numbers through a couple times a day to see if they had been activated. So you don't want to grab a gift card that has been hanging out in the open!

Does she have a car?

These are my go to gifts this year:


They are small batteries, but enough power to jump start a car. Depending on the amperage you get, most can start a car many times over, before needing a charge. They can also charge cell phones and other devices, and many have a built in flashlight. Easy to use, and pretty foolproof. Even if you are not familiar with jump starting - these are easy to use. Easy and fast UBS chargers to recharge them.

My husband has a couple of the really large amp ones to start massive tractors with, and they are small enough to pickup in your hand. He says everyone should have one of these.

I've seen prices from $50 on up. The one I am gifting this year, for general car/light truck users is this one:

NOCO Boost

That is so funny!

I pride myself on my tech savvy... but sometimes I have to go in a dark room and google how to do things. LOL

I still have the 12 Max Pro, but I love it. Best thing I did was change my camera and video settings to the highest quality possible. I did put a case on right away, but didn't put the glass cover on. Dammit - scratched it within a couple days. Why do I think I can have nice things?

Funny to see this - I have ribs in my oven now for dinner (that is lunch for you non-Midwestern folks)

Mine are pretty much made in a way everyone tells you not to do, but everyone that has ever had them say they are the best they've ever had. LOL

I buy good quality baby back ribs. Hormel is the brand I prefer.
Open the package and pat the liquid off with a paper towel. Flip the ribs over so the bone side is showing (the back side). Take a dull knife like a table/butter knife and push it under the 'silverskin' at a bone. Gently push that dull knife under the silver skin until you have enough popped up to grab it. It is much easier to grab and peel it off if you use a paper towel to hold it. It's slippery!

One you have the silverskin off, I like to season mine lightly. If your seasoning is salt based, and most are, go easy on it or you will have some really salty ribs.
I sometimes use a bit of liquid smoke, but go easy on that. No more than a 1/2 teaspoon per side, or less. You can also use hickory smoke salt or other seasoning that has smoke flavor to it - but go easy if it is salt. Don't over do the smoke flavor.

My favorite seasoning for ribs right now is the Pampered Chef Smokey Barbeque - but there are SO many good rubs out there. Again - I don't go crazy thick on this stuff. A light sprinkle on both sides.

I then take about a half cup of my favorite BBQ sauce and brush both sides and edges. You could mix the seasonings and everything up in this and do it all at once. You don't need to coat it thick - we will do more sauce later.

I first wrap in parchement paper, then wrap in heavy aluminum foil. You want big heavy foil.

After I have it wrapped in both, I put on a big sheet pan.

I bake at 300º for 2.5 to 3 hours. Low/Slow.

About 15 minutes before I serve, I unwrap and broil. You want to watch the parchment paper so it doesn't go up in flames. Either remove it, or trim it way back.
The ribs will have quite a bit of moisture in them, so be careful unwrapping. I use the foil/parchment to make a cradle for them. I start brushing my sauce on them and use the broil feature of my oven. I have a 'low broil' setting and that works great - but whatever you do, keep an eye on them. It can go from perfect, to BLACK pretty fast if you have them too close to the broiler.

I keep adding a new light layer of sauce and broil a bit to caramelize that sauce.

Mine are totally fall off the bone tender, so it can be a bit difficult to remove them from the pan. I cut them into 1 or 2 bone sections and move to a serving platter. I usually go ahead and make 2 racks, if I am serving more than 2 people.

And these go GREAT with a baked potato! LOL


I know this is the standard for competition ribs, but from "real life" ... everyone LOVES and RAVES about the fall off the bone ribs I make. They are not dry.

These are the ribs I buy.  They are packed in a brine solution (a lot of pork is)..  this is why I back off drastically on any salt based rubs.  A little is OK, but man - it can get really salty if you go overboard.  The packer brine solution makes them really tender and tasty though!   Pork Tenderloins are packed this way too.  

Oh no! The trauma for her makes me nearly weep. It is such a shock to the system and so hard to get off your mind for many years.

I witness a shooting, but not nearly as close quarters as your granddaughter nor did I personally know the victims, and it would flash up on me at times for years afterwards. I can only imagine how it will be for her. My thoughts are with you and I hope comfort for her.

I have had a couple things I ordered from Etsy that never showed up.
I am sure one of them was a flaky seller that was from China, but I didn't realize that at the time.

I contacted Etsy and was refunded.

I had a couple other things I ordered through Facebook that were a Chinese seller situation (before I knew better - "if it is too good to be true" kind of situation) and PayPal refunded me. I know better now - lol

First off - it needs to be a Russet potato! Those are the best for baked potatoes. Never use red ones.

I love them in my air fryer. It's the same process as the oven, it just is quicker, and I'm not heating my whole oven for a couple potatoes.

I wash and dry, oil and salt, and put in my air fryer for about 30 minutes. Longer for a really large potato. Check with a thin bladed knife to see if done. I always forget to poke mine before cooking, but you should do that.

I've always thought Stauffer's was beyond terrible!

I can make a lasagna quicker than I can go to Costco! LOL Even if I lived in a town that had a Costco (I have to travel a minimum of 2.5 hours) ... Have you tried the no-boil noodles? You can even do regular noodles without cooking them. I prefer the regular over the no-boil. Do add a little extra water to your sauce if you are not cooking the noodles first.

You can prep it a day or two ahead and leave in fridge until you are ready to bake it. You can also freeze it, if you are way ahead of when you need it. Put frozen lasagna in the fridge the day before you need it to thaw. Then bake regular.

I am not a lasagna purist though. I use store brand spaghetti sauce and cottage cheese instead of ricotta.

And yet they do nothing to save a VIABLE child, outside the womb, in a CLASSROOM! NOTHING. Thoughts and prayers, I guess.

And I am a gun owner who does not want a lot of government interference with my guns - but COME ON! They can't stick their heads in the sand over kids getting murdered by guns in schools (and elsewhere) but have a conniption fit about a woman's right to choose.