Wolfy, Jill's Husky-Shepherd, looks positively deranged in this picture. It always makes me laugh. We used to set up an obstacle course for him to give him some exercise in the house in winter. He used it with great enthusiasm! :-)

Small boats pulled ashore. These are next to a old Spanish fort in Portobella, Panama:

Trying to go with the informal "theme" today, I realize now how few waterfloaters I photograph. But here is a festive one from Disneyland.

I copied it down last year... made it last year too. Very delish! Pecan Pie Bars - originally posted by Georgysmom: 3 C. A. P. flour, 2 C. sugar, divided, 1/4 tsp. salt, 1 C. (2 sticks unsalted butter + 3 T., 5 eggs lightly beaten, 1 1/2 C. light or dark corn syrup, 1 1/2 tsp. vanilla, 3 C. chopped pecans. Preheat oven 350. Grease bottom and sides 12 x 18" pan and line with parchment paper. (Do not grease parchment paper) In large bowl, combine flour, 1/2 C. sugar and salt. With pastry blender, cut in 1 C. butter until mixture resembles coarse crumbs. Press firmly and evenly in pan. Bake 15 - 20 min. In a large bowl, mix together eggs, corn syrup, 1 1/2 C. sugar, 3 T. melted butter and vanilla. Stir in pecans. Spread over hot crust and bake 25 - 27 min. or until set. Cool completely and cut into bars. (I use a combination of half dark and half light corn syrup.) I cut them in smallish bars because they are rich....you can always go back for seconds. DH will take one out every day when I have them in the freezer. Pecan Pie I made last December: