OC Inlet EarthCache

While in Ocean City, I got the information for this EarthCache so that I can log it on International EarthCache Day.

OC Inlet EarthCache

Orange Crush Cache

Orange Crush Cache

Cruisin the Boardwalk

Cruisin the Boardwalk

Bible Trivia

I'm a Road Trip Hero!

I picked up my fifth Geocaching Road Trip 2015 souvenir - Put On Your Thinking Cap - today.

Bible Trivia

6th Annual Ice Cream Social

After Huber Day, Tom and I went to the 6th Annual Ice Cream Social. By attending this event, I received the Meet Your Road Trip Crew souvenir.

Another happy bonus occurred, since it's the third Saturday in August, it's International Geocaching Day, so another souvenir was obtained.

Taco-Stuffed Peppers

I'd got some peppers from Mel less than a week ago, and didn't know what to do with them. Eventually, I decided to make Taco-Stuffed Peppers.

Taco-Stuffed Peppers

Ingredients

• 2 peppers
• 1 pound ground beef
• 1 package taco seasoning
• 1 package taco blend shredded cheese

Directions

1. Preheat oven to 400°F.
2. Cut peppers in half vertically, scoop out seeds.
3. Brown ground beef. Add taco seasoning, and cook.
4. Place layer of cheese in peppers. Fill peppers with ground beef mixture. Top with additional cheese.
5. Bake peppers for 15-20 minutes, or until cheese is melted.
6. Add additional taco toppings as desired.

I think these turned out well. The only thing missing from the experience was the crunch of the tacos.

Bullseye #5: Aberdeen

Bullseye #5: Aberdeen

Safety Day 2015

Today was Safety Day at Huber. I was on the committee, and was glad to see that most people seemed to enjoy it. We had planned trips to various companies in the area, so that we could see other company's safety programs. Each "team" did a presentation about their trip, and it was pretty educational. There was lunch, and a raffle for door prizes, of which I contributed a "Spa Basket."

I think it turned out well, and I hope that the winner enjoys what I put together.

Warrior Hideout

Warrior Hideout

Zucchini Walnut Bread

Back in the middle of June, a co-worker at Huber brought in some seedlings that he had started from some of his tomato, squash and zucchini plants. After they sat around for a day or two, I decided I'd take some of the leftovers and try planting them. Tom made a small bed, and we planted one zucchini, one squash and three tomato (grape, cherry and Better Boy) plants. The squash didn't make it, but Saturday, I had my first harvest - two zucchinis. Tonight, I made a Zucchini Walnut Bread with one of them.

Zucchini Walnut Bread

Ingredients

• 1 cup chopped walnuts
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 2 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla extract

Directions

1. Whisk together flour, baking soda, salt, cinnamon, and baking powder.
2. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
3. Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

I thought it tasted good. Tom, on the other hand, said he thought it should taste more like applesauce. WTF?

Stafford Flint Furnace

Tom enticed me with an evening of geocaching, so I chose to go to the Stafford Flint Furnace.

With this cache, I received the High-Five for the Earth souvenir.