B-52 Bomber from Recycled Materials

One of our favorite places to visit is the Young at Art Museum @youngatartmuseum. It’s a great place for interactive and creative activities for kids of all ages.

One of our favorite places to visit is the Young at Art Museum @youngatartmuseum. It’s a great place for interactive and creative activities for kids of all ages.

He loves airplanes and loves to make them every chance he gets and with anything he can find.✈️Here’s his B-52 bomber he made from recycled materials. As we were leaving the museum one of the attendants asked him to explain what he made. After he told her that it was a B-52 bomber with gunners, engines and cargo space she asked if she could take pictures of his B-52 to show others and her friend who builds airplanes ✈️ 📚📸Proud Mommy Moment✨This is going to be an awesome summer and can’t wait to see what else he creates.

Once we got home he wanted to build a runway with for the plane to take off. The plastic table cloth used for the arts and craft table and his coloring pencils ended up being the runway and the guide path for the plane to travel through. I don’t know how he comes up with these ideas but it’s going to me a busy and creative summer.

Details below on how to make the B-52 Bomber. ✈️💥✨

Making B-52 Bomber

1 – Empty 2 Liter plastic bottle soda bottle
2 – Empty 16 or 12 ounce water bottles
2 – empty glue stick containers
1 – roll of scotch tape
2 – sheets of recycle paper from magazine cover or paper with that texture or thickness.


  • Place the 2 -liter bottle on a table or counter
  • Cut the wings from the recycle paper (length of wings to your preference)
  • Tape it across the middle portion of the bottle with scotch tape.
  • Take the two 16 ounce water bottles and cut in two parts.
    • If you use the 12-ounce bottles then cut about ¼ inch off from the bottom and use the remainder for the engine.
  • Use the top of the bottle to tape under the middle of the wings
  • Use the two empty glue stick containers and place on the outer area of the wing to the left of each engine.
  • Have the open portion of the glue stick positioned to the rear portion of the plane.
  • Cut 2 pieces of paper 2’ x 2’ and tape them to the left rear and right rear of the body of the plane.
  • Cut 1 piece of paper 3” long by 2” wide.
  • Make a cut of 2” in the center of the rear tail of the bottle and tape the 3” piece of paper in the 2” open space.

IMG_7033IMG_7030IMG_7086IMG_7087Enjoy making and playing with your B-52 Bomber!

All the best until next time!




Happy Father’s Day

Happy Father’s Day 💯 to all the dads today and everyday. Being a father is not for the faint at heart and with some of the perquisites of never again getting a full night sleep, extra patience beyond what you can fathom and never wearing a clean shirt again may be too much for some to handle. 😀❤️

To all the mom’s, aunts, godmothers and grandmothers who have been in the role of mom and dad have a great day.


All the best until next time!


Happy Father’s Day My Love!

Happy Fathers Day to my amazing husband. You are a blessing from God to our family. Your unwavering love and care for our family is what makes me love you more and more each day. Whether it’s supporting our daughter @satkinsongrier In going after her dreams and passion for high jumping and getting her Masters Degree or taking our son RJ fishing and teaching him how to roller skate, you never miss an opportunity to be present and involved in our kids lives. I know it gets hectic sometimes trying to keep it all going. Thanks for being the example they need to see of an amazing dad!IMG_0707

All the best until next time!


Jamaican Rum BBQ Chicken Recipe

Jamaican Rum BBQ Chicken

I have been trying a few new recipes lately and this is one of my new favorites. I was in our supermarket and ran across Eaton’s Rum BBQ Sauce and thought well this should be a tasty recipe and anything that says Jamaica and rum can’t go wrong. I was not disappointed and will definitely add this to my list of favorites. If you really like rum and you are only preparing for adults then I would suggest to add 4-6 tablespoons of Jamaican white rum or substitute with Bacardi to the BBQ sauce mix. Should give it a little kick. Enjoy!

Jamaican Rum BBQ Chicken Recipe


For 6 Person(s)


  • 3 pound(s) chicken drumsticks/thighs
  • 1/2 cup(s)  Lemon Juice
  • 3 1/2 cup(s) water
  • 1 tablespoon parsley
  • 2 tablespoon(s) soy sauce
  • ½ cup onion, cut into wedges
  • ½ tablespoon Grace Browning Sauce
  • 1 cup of Eaton’s Jamaican Rum BBQ Sauce**
  • 2 tablespoon(s) Vegetable or Olive Oil
  • ¼ cup red sweet pepper, chopped
  • ¼ cup green sweet pepper, chopped


Jamaican Rum BBQ Chicken Recipe
Jamaican Rum BBQ Chicken Recipe
Eaton's Jamaican Rum BBQ Sauce
Eaton’s Jamaican Rum BBQ Sauce

Preparation Instructions

  1. Clean chicken and remove any skin if desired. Wash in a lemon juice and water solution (4 1/2 cups water).
  2. In a bowl, add soy sauce, browning sauce, ½ tablespoon parsley, sweet peppers and onions.
  3. Add chicken to the mixture above and allow to marinate in refrigerator for 30 minutes. (overnight would be preferred)
  4. Add Vegetable/Olive Oil to marinated chicken pieces until all is covered.
  5. Add chicken to large flat baking pan covered with aluminum foil or Pyrex dish to bake.
  6. Bake at 375 degrees for 25 minutes then turn over.
  7. Use a brush to spread the Eaton’s Jamaican Run BBQ Sauce across the chicken and return to the oven for 15 minutes.
  8. Turn over chicken and add remaining BBQ sauce across the top and bake for 15 minutes.
  9. Add remaining parsley to sprinkle across chicken and leave in oven for 5-10 minutes with oven turned off.

  10. Side Dish Serving Suggestions: White rice, rice and peas or steamed vegetables.

Preparation time: 30 minutes
Cooking time:  50 minutes
Temperature: 375 degrees

All the best until next time!


Here’s to Smelling the Roses

Hoping you have a great start to your weekend and that you enjoy every moment.

Hoping you have a great start to your weekend and that you enjoy every moment. Remember to slow down and smell the roses as you go along your travels and activities. .
I have to remind myself of this everyday because I get so wrapped up in the list of things to accomplish that I forget to enjoy the joys that occur every moment.


Be Well!

Kindness and Empathy

We never know what someone is going through in their lives. We can be so busy with our own lives that we can easily overlook when someone is reaching out for a listening ear. It’s easy to make everything about us and our world without reaching out to someone in need.

I am far from perfect but sometimes it only takes a smile and a hello the make that difference in someone’s life.
It’s Really Okay to be Kind!! You don’t need anyone’s permission.

Be well until next time!



Thai Sweet Chili Shrimp

Thai Sweet Chili Shrimp


  • 2 – 3 pounds extra large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 2 tablespoon shredded carrots
  • 1/4 teaspoon garden seasoning (non-salted) Mrs. Dash (Optional) 
  • 1/3 red bell pepper, thinly sliced
  • 1/3 yellow bell pepper, thinly sliced
  • 1/3 green bell pepper, thinly sliced
  • 1/4 medium onion thinly sliced
  • 1/4 cup Olive oil
  • ½ tablespoons finely grated fresh ginger
  • 2 cloves garlic, minced
  • 2-3 tablespoons Thai Sweet Red Chili Sauce
  • ¼ red onion
  • 1/2 cup water
  • 1 teaspoon soy sauce (use gluten-free if needed)
  • 2 scallions, green parts only, thinly sliced

Preparation Instructions

  1. Add shrimp in a medium size-mixing bowl with salt and marinate for 20-30 minutes; toss every so often.
  2. Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lightly pat dry the shrimp on paper towel and add to wax paper. Add 2 tablespoons of the oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry stirring continuously until just pink but not cooked through, 1-2 minutes.
  3. Transfer the partially cooked shrimp to a plate or Pyrex dish, then add the remaining two tablespoons of oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as follow as you did for the first portion.
  4. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, onion, garlic, sweet red chili sauce and bell peppers; stir-fry for about 1 minute more. Add the water, cloves, scallions, soy sauce, and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook.
  5. Use a spatula to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat then pour over the shrimp. Serve with jasmine or white rice.


Bon Appetit!

Enjoy… Until next time!