…I’m in lots of them.  I just stumbled upon this one while on facebook, titled,

“All that dancing shook them loose!” 

Well, I DO love to dance.  This was taken at my friends’ wedding in the Keys last month, and we all had a blast…even the “girls” (!)

Ever get caught in a bad shot?  Send us the candid pic with YOUR caption to wakeupcall@froggy101.com ! 

Come on!  Don’t be embarrassed; laugh it off, instead!!

Trying to eat organic without breaking the bank?  Rest assure, not EVERYTHING you buy has to be organic.  There are some fruits and veggies that don’t maintain a high level of pesticides. 

Here’s the low-down on what you can get away with, and what you should toss for an organic alternative:
(memorize the list and quiz me later!)

 ’The Environmental Working Group (EWG) calculated that you can reduce your pesticide exposure nearly 80 percent simply by choosing organic for the 12 fruits and vegetables shown in their tests to contain the highest levels of pesticides.
They call them “The Dirty Dozen,” and (starting with the worst) they are celery, peaches, strawberries, apples, blueberries (domestic), nectarines, sweet bell peppers, spinach, kale/collard greens, cherries, potatoes and grapes (imported).

And you can feel good about buying the following 15 conventionally grown fruits and vegetables that the EWG dubbed “The Clean Fifteen,” because they were shown to have little pesticide residue: onions, avocado, sweet corn (frozen), pineapples, mango, sweet peas (frozen), asparagus, kiwi fruit, cabbage, eggplant, cantaloupe (domestic), watermelon, grapefruit, sweet potatoes and honeydew melon.’

excerpt above from: 

Why You Can’t Lose Those Last 10 Pounds on Shine
https://mymail.entercom.com/owa/redir.aspx?C=6a2e996b99cc44a792df64d429d831a8&URL=http%3a%2f%2fshine.yahoo.com%2fevent%2floveyourbody%2fwhy-you-can-amp-39-t-lose-those-last-10-pounds-1964849%2f

The popularity of buttermilk pie has risen since the pastry was rumored to be one of the goodies served at Carrie Underwood’s July 10th wedding to Mike Fisher. Chris Bragg, the owner of Greensboro, Georgia’s Yesterday Cafe will neither confirm not deny that he baked pies for the event, but according to Canada’s National Post, he has been filling requests for the confections from “all over North America.” –Tammy Ragusa

LANITA FRANKLIN’S BUTTERMILK PIE

(chef at Yesterday Cafe)
- 1 3/4 cups sugar
- 1/4 cup flour
- 1 tablespoon vanilla
- 3 eggs, beaten
- 1/3 cup melted butter
- 3/4 cup buttermilk
- Unbaked nine-inch (23-centimetre) pie shell
1. Combine sugar and flour and whisk until flour is completely mixed into the sugar. Add vanilla and whisk until evenly mixed in with sugar and flour.
2. Beat the eggs well, then add them. Whisk well. Whisk in the melted butter and then add buttermilk and whip well before pouring into the unbaked pie shell.
3. Bake in a commercial convection oven for 45 minutes at about 350 F (170 C). (The temperature could be as low as 325 F (160 C) or as high as 400 F (200 C), depending on your oven.) Shake the pie a little to make sure it is not undercooked. It should barely shake in the middle. Crust should be golden brown and slightly flaky.
4. When you cut the pie, make sure you do not have a separation with a cakey layer near the top. The pie should have a custard consistency throughout. Buttermilk pies should be refrigerated after cooling, but remain fresh-tasting for at least a week.