Hi, I'm Teri Ann and I Co-host the Morning Show with Dave Thomson and I also keep ya company while you're working!
Listen for great music, Hollywood news, lifestyle fun, prizes and more!
I'd love to hear from you! Feel free to email me at firstname.lastname@example.org or call me anytime at 559-247-2989!
Also - visit my pages:
I am a friendly, positive, feisty, fun, fierce, caring and loyal woman and I love my friends and family deeply!
I have been working in radio since I graduated High School in 1988! After growing up in the Pacific NW, I moved to the Central Valley and love it!
Even my parents moved from Portland! It's fantastic! We have the whole family together again!
Any time you want to chat, feel free to shoot me an email - email@example.com or find me on facebook!
Our Family - Craig and Teri Ann
We have been married over 16 years and are as happy as can be! We love to travel and explore new places. Tropical locations have been our favorite so far! It's nice to get away to the perfect tropical beach and we have been lucky to find some really nice ones! See my videos from trips we have taken below.
We love our cats and our dog and they are like 'kids' to us. Except they don't ask for the car keys and we don't have to pay for college...lol!
Craig and Olive our rescue Beagle:
Our kitty Emily aka "Princess Emily Muffin Pie"
Our other cat Boris, aka "Borisaurus Rex"
We love t.v.! Reality shows are some of our favorites! We love cooking shows too. Top Chef, Food Network, Survivor, American Idol, Biggest Loser, Hell's Kitchen, Masterchef, Glee, the list goes on and on!
We love to explore, travel, cook, watch movies, play online and going out to eat! We enjoy hanging out with our family, a good BBQ and friends. We are pretty laid back people who enjoy life and all it has to offer!
Here is a slide show of some of our trips around the world...we have more places we would love to visit, but here are few we have crossed off our list and some that we want to go back to over and over again!
Exumas, Bahamas 2013
Teri Ann gets bitten by a swimming pig in the Exumas!
Akumal, Mexico Fall 2012
Friends, family and more!
Making Strides Against Breast Cancer 2012!
My Favorite Places to Surf!
www.pinterest.com - of course...where else do you get all your recipes? LOL!
www.instagram.com - funky pic site :)
www.ccspca.com - I am a HUGE supporter of anything animals! Please adopt a shelter animal today...they need you!
www.locogringo.com - My favorite site for information and traveling along the Mayan Riviera in Mexico! All places from Cancun south to Belize.
www.tmz.com - Great site for Hollywood news!
www.accesshollywood.com - More Hollywood News!
www.IMDB.com - All things movies!
www.mint.com - Great site to help you manage your $$$
www.secondchancerescue.org - Helps place animals need a 2nd chance into homes.
www.readerjack.com - great site for authors and artists
It's time for Foodie Friday!
We are planning on Stuffed Pork chops for the grill this weekend! MMM sounds so good...check out how to cook stuffed pork chops straight from the butcher at Glick's Old Fashion Meat Market:
Craig and I love to BBQ - and let's face it, there's less dishes to do and the kitchen doesn't get as hot when you can break out the grill!
You know Craig and I are always on the lookout for good prices too....
So, say you want to find quality meats at a great price...where do you go? We have the answer! Glick's Old Fashion Meat Market! We love Glick's because we can always count on getting the best cuts of meat and the freshes seafood! Last week we tried their Saratoga Steak - which is a Filet wrapped in yummy bacon and they turned out great!
Last week we did the Tri Tip and OH MY GOODNESS!!!! That thing was one of the best Tri Tips I've had! We even put the Glick's seasoning rub all over it before grilling it and it was amazing! Get your grill on with Glick's and you'll be making the neighbors jealous too! See the pictures below!
Tri tip on the grill
Practicing my bbq skills
Simple steamed carrots and broccoli as a side - healthy too!
Let the meat rest for about 10 min. before you start cutting it and it will keep a lot of it's juices inside instead of them all running out!
Gotta take a picture of the catch right? It is super easy to make so you can still take a dip in the pool while it's cooking! Lol
Slicing it up!
Dinner is served! Craig and I will split a potato and put all the fixins on...then steam the carrots and brocolli - pair with the tri tip and then have tri tip sandwiches as left overs! Quick and easy and you get lunch the next day!
Now usuallly with a cut of meat like a Tri Tip, we will sear the outside on all sides...this helps lock in the juices. When the Tri Tip is cooked to the desired temp. let it rest for about 10 minutes. The juices will remain locked in instead of running out with the first slice!
Get yourself and your family ready to have Glick's this weekend on the grill!
Hit their website by clicking HERE and tell them Teri Ann sent ya!
How do you tell how well your meat is cooked? Follow the chart below and invest in a meat thermometer!
|Term (French)||Description||Temperature range||USDA recommended|
|Extra-rare or Blue (bleu)||very red and cold||46–49 °C||115–120 °F|
|Rare (saignant)||cold red center; soft||52–55 °C||125–130 °F|
|Medium rare (à point)||warm red center; firmer||55–60 °C||130–140 °F||145 °F|
|Medium (demi-anglais)||pink and firm||60–65 °C||140–150 °F||160 °F|
|Medium well (cuit)||small amount of pink in the center||65–69 °C||150–155 °F|
|Well done (bien cuit)||gray-brown throughout; firm||71–100 °C||160–212 °F||170 °F|
|Over cooked (trop cuit, carbonisé")'||blacken throughout; hard||> 100 °C||> 212 °F||300 °F|