Spiked Pecan Bars


Yummy, yummy get in my tummy!  This week we have a delicious, easy, nutty treat to share with you — Spiked Pecan Bars.  This dessert was piglet approved, and if you frequent our blog, you know that is a high mark for us!!! Spiked Pecan Bars will need to be on your dessert table over the Thanksgiving holiday.  Do you have sweet nibblers in your family?  You know, the people who say that they aren’t going to have dessert or they want to have a small taste of several desserts?  Spiked Pecan Bars would be a perfect dessert for your family.

To make Spiked Pecan Bars you will need to create a crust with flour, butter, powdered sugar and salt.  Prep the crust in a food processor and form into the bottom of a 9 x 13 baking dish. Placing parchment paper in the bottom of the pan prior to adding the crust dough, helps with getting the bars out of the pan after baking.  The crust needs to bake for about 20 minutes.

While the crust is baking you can prep the filling. For the filling you need eggs, corn syrup, brown sugar, honey, flour, butter, cinnamon, salt, ginger and coarsely chopped pecans and of course, a little of your favorite whiskey.  This recipe is so easy.  You simply dump all of these ingredients together, mix them up, pour the mixture over the crust, and bake.

After baking cool the pan for about an hour before cutting into two inch square bites.  This treat would be  especially great with a dollop of whipped cream on the top!

If you are viewing this post via email,  visit us at www.theblindpig.blog for a printable recipe of Spiked Pecan Bars.

Do you have your Thanksgiving menu planned yet?  You might want to add these easy to make and take Spiked Pecan Bars to the list.

Have a great week!


Fall treats and drinks you may have missed…

Orange You Glad It’s Carpano?

Borghetti Brownie Caramel Bites

Spiced Fall

The Texas Pecan

Whiskey Spiced Pecans


Pecan Whiskey Ice Cream

pecan whiskey ice cream

We have a soft cold spot in our stomachs for ice cream.  It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream.  When you see how easy this treat is to make, you will want to scream for more– ice cream that is!

To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey.  That’s it — only 3 things.

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First you will need to toast the pecans.  We placed ours on a cookie sheet and placed the oven on broil.  You need to leave the pecans in the oven for about 5 minutes.  If they stay too long, they will burn.

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Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey.  Place back in the freezer until hardened or at least a couple of hours.  Serve to friends.  Yummo!

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If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.

The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream.  This dessert goes down smooth.  Will you make the world’s easiest dessert this weekend?  Let us know if you do.


Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

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Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

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Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

rye pie2

Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

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The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

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About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

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When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

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If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!


Happy Anniversary, Blind Pig

The Blind Pig Blog has made one trip around the sun!  Yes, this week marks our one year anniversary of The Blind Pig Blog.  What an adventure this year has been! We are so grateful to our faithful subscribers who have joined us in this fun adventure. Each post has had its own special flare and flavor.  At the end of 2017 we posted our Top Ten most popular posts for the year.  This week, we want to take you on a trip down memory lane and share our personal favorites with you.

10. Spiked Honey Watermelon Limeade

spiked honey watermelon limemade

We first shared this delicious beverage with you during our Watermelon Wars.  Not only is the drink fun to make, but it is a great drink for summer cookouts or pool parties.

9. The Royal Hurricane


The Royal Hurricane is one of the newer members of The Blind Pig cache, but will most likely be a crowd favorite at our household this summer.  It’s an excellent beach or lakeside drink.

8. Kerrygold Cinnamon Rolls

Kerrygold Cinnamon Rolls

No one makes rolls like Grandma Ruth, but these are a great substitute when Grandma is not near.

7.  Kerrygold French Toast

kerrygold french toast

This recipe is a must-have at your next brunch.  By the way, Mother’s Day is just right around the corner.

6. Salted Whiskey Caramel Corn

salted whiskey caramel corn

This post is one our favs because it was so darn easy to make, and was such a delightful surprise!

5. Zaya Banana Bread

zaya banana bread

Zaya Banana Bread is hands down the BEST banana bread we have ever had.  It even tastes better after a day or two.

4. Kerrygold Ice Cream

kerrygold ice cream

This post was probably our most overlooked post, and it was definitely one of the best recipes we shared with you.  It is such an easy way to make homemade ice cream, and it is delish!  The chocolate sauce is a dream, too.

3. Caffe Borghetti Peanut Butter Ice Cream Fudge Pie

caffe borghetti pbif pie

Six words: Peanut Butter Ice Cream Fudge Pie.  Need we say more?

2. Mary Ann or Ginger?

Mary Ann or Ginger1

This fun, easy drink is a crowd pleaser and one of our favorites to serve at get-togethers and gatherings.

1. The Skinny Agave Margaritathe skinny agave margarita

This post started it all.  Not only does The Skinny Agave Margarita taste great, it is a versatile crowd pleaser for any social gathering.  Besides, who doesn’t appreciate a good margarita every now and then?

Thank you for being a loyal follower.  Please share our posts and site with friends. We would love to have them join us.  New to our site?  Please subscribe.

We are closing out this post with a shout out to Blind Piglet #1.  She turns 21 years old today!  Happy Birthday. XOXO

Disclaimer:  The beverages shared on this site are meant for adults 21 years of age and older.  We do not condone underage drinking. Never drink and drive.


Whiskey Bread Pudding


All of the rain and cold weather that we had last week got us in the mood for some warm comfort food. Bread pudding has a homey feel and taste that makes us think of our grandmother.  It’s a little bit like having a hug in a cup.  We’ve adapted this recipe to put a little extra twist on this traditional winter dessert.   We made a few adaptations to this basic bread pudding recipe that was originally found in the Better Homes and Gardens Cookbook.  Whiskey Bread Pudding fits our blog criteria.  It is easy.  It is tasty.  And because we added a few fresh ingredients, it is fresh.

To make this recipe you need dried bread.  When we plan ahead of time, we save up the ends of our bread and let it dry out on the kitchen counter for a couple of days.  If you don’t plan that far ahead, it’s okay.  You can place bread cubes in a 300 degree oven for about 15 minutes.

In a mixing bowl beat together 4 eggs, milk, sugar, cinnamon, whiskey and vanilla.  Place dry bread cubes in a round baking dish.  Sprinkle dried cranberries over the bread.

Pour egg mixture over all.  Bake in a 325 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.  Cool slightly.  It’s that easy!

While cooling make the whiskey sauce.  In a small saucepan melt margarine, butter, beaten egg yolk, water and whiskey.  Cook and stir constantly over medium-low heat for 5-6 minutes or until sugar is dissolved and mixture boils.  Remove from heat and stir in whiskey.

Scoop bread pudding into serving cups.  Drizzle whiskey sauce over bread pudding and serve.  Yes, please!  This takes little effort and will delight your guests.

For a downloadable and printable version of our recipe.  Visit our website.

We hope you try out our Whiskey Bread Pudding and let us know what you think.  If you are new to our blog, thanks for stopping by.  We hope you visit us again.


<div style=”display: none;”><img src=”https://theblindpig.blog/wp-content/uploads/2018/03/Whiskey-Bread-Pudding.jpg” alt=”Whiskey Bread Pudding is a delicious and easy dessert.  It is like a hug in a cup.” /></div>

Classic Boulevardier

classic boulevardier

Hey friends.  For those of you who are new to our blog, welcome.  We are glad you stopped by.  To our loyal followers, we hope you have some Beer Brisket cooking in your crockpot for the big game on Sunday night.  This week we are going back to classic cocktails to give you two great ways to make a Boulevardier.

The word boulevardier, according to Webster’s Dictionary, refers to men who were worldly and socially active.  The first boulevardiers got their name from the thoroughfares they frequented: the boulevards of Paris.  Unlike many nicknames, “boulevardier” is generally a complimentary term. It is quite fitting that this term refers to men, because the boulevardier drink is usually a drink that appeals to men over women.  Craig loves Boulevardiers — Rhonda not so much.  They are very alcohol forward, but a great crowd pleaser for those who want a classic cocktail vibe.

Here’s how we make ours.  We made a large batch for a party that we hosted.  We started it two weeks prior to the party, so the flavors had plenty of time to blend and mature prior to serving.


Templeton Rye, Carpano Antica Formula, and Campari are needed to make a Classic Boulevardier.

We used our infusion barrel.  Prior to using a barrel like this, make sure to fill it and soak it in water for a few hours.  You want the wood to expand and seal against itself.  Otherwise, you will have your drink leaking everywhere, and you don’t want that!


We filled the barrel with 1 liter of Templeton Rye Whiskey.  Rye whiskey is a key ingredient in a Classic Boulevardier.  You don’t want any whiskey other than rye.  Next add 1 liter of Carpano Antica Formula.  We shared Carpano Antica with you back when we made our Sangria. Next add 750 milliliters of Campari, and finally add in about a teaspoon of Angostura bitters.

Most barrels do not have large openings, so make sure you have a funnel handy for pouring the liquor.  You can also use the funnel pour spouts like we have in the photos.  After two weeks, pour in a rocks glass and serve with a single large cube of ice. Sip slowly and enjoy.

boulevardier cube

Classic Boulevardier

Want to try the drink, but don’t want to make a large batch?  We have the single serve recipe here.

Print Classic Boulevardier

Classic Boulevardier

  • 1 ounce Carpano Antica Formula
  • 1 ounce Templeton Rye Whiskey
  • 3/4  ounce of Campari
  • dash of Angostura Bitters

Stir and pour into a rocks glass.  Serve.

Thanks for stopping by our blog.  If you want to have our recipes and ideas come straight to your inbox, use the subscribe menu below.  Look for us on Pinterest and Instagram.  We hope you visit us next week, when we share something sweet and expressive for Valentine’s Day!



Top Ten Posts for 2017

Happy New Year, friends.  Did you ring in the new year with family and friends or did you spend a cozy night in?  We had a get together at our casa and the Infused Pineapple Vodka did not disappoint.

As we look forward to the new year with optimism and enthusiasm, we also reflect on 2017.  We were surprised to see that we have already posted 33 times on our little blog.  Time flies when you are busy cooking and concocting.  We wanted to share with you our top ten posts that received the most buzz and views.

  1. Zaya Rum Mojito zayamojito5
  2. Tequila Fish Tacostequila fish tacos6
  3. Watermelon Warswatermelon wars 3
  4. Mary Ann or Gingermary ann or ginger
  5. Carpano Antica Sangriasangria 8
  6. Zaya Banana Breadzaya banana bread 1
  7. Zaya Rum Manhattanzaya manhattan 7
  8. Pumpkin Spice Martinipumpkin spice martini 4
  9. Kerrygold Ice Creamkerrygoldicecream
  10. Salted Whiskey Caramel Corncaramel corn 013

Next week we will bring you more recipes and ideas for entertaining and your delight, as well as some more low calorie alternatives for entertaining.

It is our resolution to double our followers in 2018.  Refer our blog to a friend and encourage him/her to select the “following” button in the lower right hand corner to receive our little blog to their inbox each week.  Look for us on Pinterest at theblindpigblog and repin our posts!



Salted Whiskey Caramel Corn

caramel corn 013

This week we have a perfect treat for fall harvest parties or just watching October baseball on TV.  It is a delightful mix of sweet, salty and a twist of rye whiskey.  Our distinguished team of teenage boys taste testers gave this treat two thumbs up.  This truly is some of the best caramel corn that we’ve ever tried.  We knew that it was going to be tasty, but we were pleasantly surprised just how tasty it is.  We aren’t sure if it is the Kerrygold butter, the twist of rye whiskey, the roasted pecans or the sea salt.  Try it and you decide!

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We originally found this recipe on www.kerrygoldusa.com.   We tweaked a few of the ingredients a bit to fit our pantry and our tastes.  As usual, this recipe is easy to make.  You can have this whipped up for trick-or-treaters in no time.

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Salted Whiskey Caramel Corn

  • 10 cups of unbuttered popped corn
  • 1 cup pecan halves
  • 3/4 cup of Kerrygold butter
  • 1 cup of lightly packed brown sugar
  • 1/4 cup light corn syrup
  • 3/4 teaspoon sea salt
  • 1 teaspoon of vanilla extract
  • 3 tablespoons Templeton Rye Whiskey
  • 1 teaspoon baking soda

Pop popcorn.  We used 2 packages of microwave popcorn.  Place in a large bowl.  Sprinkle pecan halves over the top.

Preheat oven to 250 degrees.  Line 2 rimmed baking sheets with cooking spray and set aside.

In a 3 quart heavy bottomed sauce pan, melt the butter over medium to medium-high heat.

Add the brown sugar, corn syrup, and sea salt.  Stir until it starts to boil.

Boil for 4-5 minutes without stirring.  Make sure not to cook the caramel too long or it will burn.

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Remove from heat and add the vanilla extract, whiskey and baking soda.  The mixture will bubble.  Stir until smooth, then quickly pour over pecans and popcorn.  Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet.  Repeat with the other.

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Bake for about 30-45 minutes, or until it has reached desired dryness.  Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.

Remove from oven and cool.  Break pieces apart and serve.  Yumm-O!

caramel corn 010

Did you try out the Booberry Martini we posted last week?  Will you serve Salted Whiskey Caramel Corn to your ghosts and goblins?



Cola and Whiskey Brisket

This week we are sharing a yummy new recipe that Rhonda found in Southern Living October 2017 issue.  As usual we tweaked it a little bit, but we think that you will really want to try out this easy delicious brisket recipe.  This recipe is so good, that it just might make it into our regular rotation.  Yes…. that good!

cola whiskey brisket 4

To begin you will want to preheat your oven to 325 degrees.  Sprinkle both sides of brisket with salt and pepper.  We rubbed it into the meat to help tenderize a bit.  Heat oil in a dutch oven or roasting pan, and brown both sides of the brisket.  Remove brisket from dutch oven and transfer to a plate.

cola whiskey brisket

Stir together the ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  The recipe calls for balsamic vinegar ketchup.  We could not find this at our local Kroger, so we chose to cut down on ketchup by about 1/4 cup and add in a 1/4 of balsamic vinegar instead. Pour this mixture into the dutch oven and add the browned brisket to the pan.  Bring to a boil over medium-high heat.  Cover with foil and follow with a tight lid.  Place dutch oven in preheated oven.

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Bake 2 hours, and enjoy the delightful aroma that wafts through your house.  Several times during the day our teen boys asked what we were having for dinner because it smelled so good.

Turn brisket over.  Tuck carrots along the sides and sprinkle onions across top.  Replace foil and lid and continue baking for about an hour.

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Transfer brisket and carrots to a serving platter.

Simmer gravy over medium until heated through.  Stir in Templeton Rye Whiskey and sprinkle with remaining salt and pepper.

Slice brisket and spoon gravy over hot brisket and vegetables.  Sprinkle with thyme.  Serve remaining gravy in serving dish on table.

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We served our brisket with mashed potatoes a side salad and some sliced artisan bread.  The gravy was delicious over the potatoes and carrots.

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We received two thumbs up from our boys for this recipe, and they are not always an easy sell.

Cola Whiskey Brisket

  • 1 (4 1/2 – 5 pound) first cut (flat) beef brisket at room temperature
  • 1 Tbsp. plus 1/4 tsp kosher salt divided
  • 1 1/2 tsp. plus 1/4 tsp. black pepper divided
  • 1 (14 ounce) bottle balsamic vinegar ketchup
  • 1 (12 ounce) bottle cane sweetened cola
  • 1 1/2 cups lower-sodium chicken broth
  • 1 envelope dry onion soup and dip mix
  • 1 Tbsp. herbes de Provence
  • 6 medium carrots halved and cut into 4-inch lengths
  • 1 large yellow onion, finely chopped
  • 2 Tbsp. whiskey
  • 2 Tbsp. fresh thyme leaves
  1.  Preheat oven to 325 degrees.  Sprinkle both sides of brisket with 1 tablespoon of the salt and 1 1/2 teaspoons of the pepper. Heat oil in a Dutch oven over medium-high.  Add brisket, and cook until deeply browned, 5 to 6 minutes on each side.  Transfer brisket to a plate.
  2. Stir together balsamic vinegar ketchup, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven.  Return brisket and any juices to Dutch oven.  Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid.  Transfer Dutch oven to preheated oven.
  3. Bake 2 hours.  Turn brisket over.  Tuck in carrots and sprinkle onion into liquid around the edge of brisket.  Replace foil and lid, and continue baking until brisket is fork tender, about 1 hour.
  4. Transfer brisket and carrots to serving platter.  Simmer gravy over medium heat.  Stir in whiskey and sprinkle with remaining salt and pepper.
  5. Slice brisket.  Spoon some of the hot gravy over brisket and vegetables, and sprinkle with thyme.  Serve remaining gravy in serving dish on table.

We have more great fall recipes to share with you in the upcoming weeks.  We hope that you are enjoying the cooler temperatures.  We are!


Templeton Rye Whiskey Barbecue Sauce

Summertime is an easy time to share beverage ideas with you, because  just looking outside in this heat makes us thirsty.  This week in Texas the thermometer went over the 100 degree mark, and we noticed it did the same thing in much of the country.  However, we are departing from beverages to share another wonderful recipe with you.  If you get thirsty you will need to refer to some our past posts and whip up a refreshing drink or two.

Another great thing about summer is cooking out on the grill.  Although, we cook out pretty much year round, it still makes us think of summer. This week we made steaks with Templeton Rye Whiskey Barbecue Sauce.

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Don’t be overwhelmed when you see the list of ingredients.  For such a simple sauce there is a teaspoon of this and a tablespoon of that.  We assure you that it is easy and most of these ingredients we already had on hand in our pantry or refrigerator.  This recipe is one we adapted from www.weber.com. (You know, the grill people.)

To start you will need extra-virgin olive oil, chopped yellow onion and garlic.  Warm the oil in a saucepan and then add the onion.  Cook for about 5 minutes and then add the garlic.  Stir constantly to prevent browning.

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Next, Rhonda’s favorite part, remove from heat and add in ¼ cup of Templeton Rye Whiskey.  Return to heat and let this simmer for a few minutes. Take in that sweet aroma.  Ahhhh!

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We don’t know if you know much about rye whiskey, but this isn’t your dad’s whiskey.  Prior to Templeton Rye, Rhonda wouldn’t even try anything with whiskey.  Now it has become one of her favs.  Templeton Rye  is a touch sweeter than other whiskeys you may have tried. It’s only 80 proof, so there is no burn.  That is why it tastes so good in Mary Ann or Ginger?  Did you know that Templeton Rye was a whiskey made during prohibition by Iowa farmers from the small town of Templeton?  Al Capone loved it and had cases of it shipped to Chicago for him to enjoy.  He dubbed it the “Good Stuff.”  If you hear someone call for the “Good Stuff,” they may be talking about Templeton Rye.  We have other interesting stories about Templeton Rye, but we will save those for another time.  Back to the sauce!

templeton rye

Next you will add in the tomato paste, syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Let this simmer for 2-3 minutes.  Remove from heat and set aside.  You are finished!

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We don’t usually put barbecue sauce on our steaks, but we tried it per the recipe’s suggestion.  We think this would taste great on brisket, chicken, kabobs or hamburgers. The sauce has a spicy sweet taste.  We had plenty left over, so we placed the extra in the refrigerator for later.

Templeton Rye Whiskey Barbecue Sauce

2 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion

1 tablespoon finely chopped garlic

¼ cup Templeton Rye Whiskey

3  tablespoons tomato paste

½ cup pure maple syrup

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

1 teaspoon smoked paprika

1 teaspoon hot pepper sauce

½ teaspoon freshly ground black pepper

In a saucepan over medium- high heat, warm the oil.  Add the onion and cook until tender but not browned, 5-7 minutes, stirring occasionally.  Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning.  Remove the pan from the heat and slowly pour in the whiskey.  Return the pan to the heat and cook until the whiskey is almost completely evaporated.  Stir in the tomato paste until well incorporated.  Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly. Remove from heat and set aside.

Serve over steaks, chicken, burgers, brisket or kabobs.

templeton rye whiskey barbecue sauce

Do you usually add sauce to your steaks or do you enjoy them as they are? Let us know if you try the barbecue sauce, we love to get feedback on our recipes and ideas.

Thank you to everyone who comments on and follows our blog.  We enjoy hearing about the drinks and recipes that you have tried.  Each week our list of followers is growing!  Are you following our blog?  Are you following us on Pinterest at https://www.pinterest.com/theblindpigblog/ ?