Friday, November 16, 2012

Creamy Shrimp Dip....

You probably have one of those cookbooks where everyone donates a recipe, right? Well, here is a recipe from a lady in Jacksonville, Florida; that has become a real favorite of mine. It is just a little bit different from most shrimp dips. If you are lucky enough to be able to buy fresh crab meat, that will work as well. How finely you mince the shrimp is entirely up to you. Chunky is good. You can always cut little triangles of red pepper and put a bit of dip on them ,for that one great  little bite. Hope you enjoy it.

Creamy Shrimp Dip
1  8oz pkg cream cheese, softened
2 cups boiled shrimp, minced
1 cup sour cream
1/2 tsp Worcestershire sauce
2 tsp fresh lemon juice
Salt to taste 
4-6 drops of hot sauce, to taste (Tabasco works fine)
Combine all the ingredients, blending well. Chill for 2-3 hours before serving. Garnish with a whole shrimp and serve with crackers of your choice or veggie spears. (celery, red peppers, carrots or cucumbers work well.)
Till next time.....

Tuesday, November 13, 2012

Parsley Nut Cheese Ball....

During the holidays, people drop in to visit. So this is something you can put together quickly and with little or no fuss. I like it best with some of the water wafers you can find now and also my favorite cracker is a club cracker.
        Parsley Nut Cheese Ball
2 8 ounce packages cream cheese, softened
2 Cups shredded cheddar cheese, softened
1 Dash cayenne pepper
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped pimento
1 Tablespoon finely chopped green pepper
1 Teaspoon lemon juice
2 Teaspoons Worcestershire sauce
Dash salt to taste
Chopped parsley and pecans for coating
Mix the cheddar cheese and cream cheese until well mixed. Add the other ingredients except the parsley and pecans, and mix well. Shape into a ball and roll in nuts and parsley. Chill until served. Serve in the center of a platter with your favorite breads or crackers. At Christmas time, this can be shaped into a cone shape instead of a ball and just use the parsley to coat it. Place a plastic star on top and you have a Christmas tree.
Till next time......

Monday, November 12, 2012

Bread Stuffing....

I love bread stuffing! That said, when I found out one of my family members couldn't tolerate onions, I had to put on my thinking cap. Now bread needs flavor; we all know that. So I decided to experiment out of necessity and came up with a delicious stuffing we all enjoy. Instead of onion, I use sausage, celery, mushrooms, and cranberries to add the flavor. Sometimes I add some apple. We have found that onion is not a necessity for stuffing. So if you have a family member that is a fussy eater or their tummy just won't tolerate a certain ingredient, experiment! You may find, as I did, that you like the experiment better than the original recipe. I don't like biting into a mushroom, I just can't do it. So I mince the mushrooms very small and get the flavor, but I don't have to bite into them.
Till next time.....

Tuesday, November 6, 2012

Cinnamon Honey Butter....

Since the holidays are so close and  you are maybe thinking about having a brunch; I thought I would post it this delicious recipe. This Cinnamon Honey Butter is THE best. Make sure you buy a honey that you like. There is a vast difference in the taste of them. I recently found out I was allergic to one of them. So choose a honey you are familiar with and that you like the taste of. Always remember, the better the product, the better the end result. I find clover honey to be the tastiest.

Cinnamon Honey Butter 
 1/2 cup softened salted butter 
1/8 cup brown sugar (light or dark)
1 Tablespoon honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy. Put it in a decorative dish and serve at room temperature.This is good on a fruit loaf, English muffins, warm biscuits or just plain toast if that's what you want. 

Till next time......

Friday, November 2, 2012


After all the Halloween sweets, I'm sure everyone is ready for something healthy and good. Fruit Ambrosia is always at the top of my list for a great dessert. You can use fresh fruits, like apples, red or green grapes, bananas. strawberries, melon balls, black berries, kiwi or pineapple. But with winter coming on; fresh fruit is not always available. Check your "pantry". Ambrosia can be made out of many of the canned fruits.
1 can (20 oz.) Pineapple Chunks, drained
1 can (11 or 15 oz.) Mandarin Oranges, drained
1 Banana, sliced
1/3 - 1/2 cup of Maraschino cherries
1 1/2 cups seedless grapes
1/2 cup miniature marshmallows
1 cup vanilla yogurt
1/4 cup flaked coconut, toasted. Combine pineapple chunks, mandarin oranges, Maraschino cherries, banana, grapes and marshmallows, in medium bowl. Stir yogurt into fruit mixture. Sprinkle with coconut and serve. What could be prettier on a winter evening or for lunch. Blueberries can also be used. Any combination of fruit that you like, will work.
Till next time.....

Wednesday, October 31, 2012

Happy Halloween.....

Tonight the children will dress up in costume and go door to door asking for treats. For many of them, candy is the treat of choice. For me, Halloween meant Gingerbread. Sometimes it was plain with powdered sugar on top, other times it was some diced apple and orange zest in it, with a dollop of whip cream. My favorite to this day, is Gingerbread with a lemon sauce. It is so Good!! Traditions vary in families, but Gingerbread is always my treat of choice.
Till next time.....

Sunday, October 28, 2012

Halloween Facts....

Halloween is just a few days away and I thought you might like to know a few facts about our fun day.

Halloween Facts
1. Jack o’ Lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.
2. The ancient Celts thought that spirits and ghosts roamed the countryside on Halloween night. They began wearing masks and costumes to avoid being recognized as human.
3. Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes.
4. Pumpkins also come in white, blue and green. Great for unique monster carvings!
5. Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death.
6. Tootsie Rolls were the first wrapped penny candy in America.
I'll bet you didn't know all that; especially about the Tootsie Rolls!
Till next time.....

Saturday, October 13, 2012

Garlic Lemon Butter......

There probably won't be very many more days to grill out; unless you are like me and grill all year. Sometimes we are looking for something to "spruce" up our grilling choice; whether it is steak, chicken, fish or veggies. Here is a quick and easy way to spruce things up.
Garlic Lemon Butter
1 stick of salted butter, softened
1/4 cup fresh parsley, chopped 
1/2 tsp. black pepper
2 med. garlic cloves, minced
2 tsp. lemon zest
Mix all ingredients together and put on a piece of parchment paper and roll into a log and refrigerate till firm. Slice a pat of the butter and put on your cooked steak or several pats on some asparagus or other veggie. I also like to melt this Garlic Lemon butter and baste a piece of fish with it.
Till next time......

Thursday, October 11, 2012

Gobblins' and Ghouls' Mix

The Ghouls and Gobblins will soon be knocking at your doors begging for a treat. Here is a treat they will love. Although it is sweet, it is also cereal and raisins. So let's say it is half healthy and half sweet. I mean we have to justify it somehow, right? Recipes come from friends around the world and sometimes  people near you. I am blessed with friends who like to cook and experiment.  They are also generous enough to pass along their recipes. My thanks to Carolyn M.
Gobblin's and Ghoul's Mix

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup orange and black candy decors
In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Gently fold in cereal, pretzels and raisins until evenly coated. Fold in candy corn and decors. Spread on parchment paper or a Silpat pad until cool and chocolate is set, about 30 minutes. Break into chunks as you would candy bark. Store loosely covered.
Till next time......

Sunday, September 30, 2012

Nothing like a good tailgate party before the game. So much food and so good! We tasted a new chili dog with cheese. It definitely had a chili bite to it. But it was just enough heat to be good.
Here is just one of the times Wisconsin had the ball and was ready to start a play. It looked like it might be their ballgame, right to almost the end. Then Nebraska scored a touchdown and we WON 30-27! Talk about a nail biter game.
Till next time.....

Tuesday, September 25, 2012

Cherry Mash Bars/Candy

Remember when you were a child, there was this ungodly sweet candy bar called Cherry Mash? Well, this recipe is so close to that sweet candy bar, it will take you back to 1918 - 1950. Cherry Mash is the third oldest candy bar in the USA and is made by the Chase Candy Company. You really NEED a powerful sweet tooth to eat this. But the flavor is good. With Halloween coming up, this might be just the thing to make for the tricksters!

Cherry Mash Bars
2 cups Miniature Marshmallows
2/3 cup Evaporated Milk
1/2 cup Butter
2 cups Sugar
10 oz. package Cherry Chips
12oz. package Semi-Sweet Chocolate Chips
3/4 cup Peanut Butter
12oz. Crushed Salted Peanuts
Add butter to a sauce pan and melt on low.  Once melted, add marshmallows, evaporated milk & sugar.  Bring to a boil for 5 minutes stirring constantly.  Remove from heat and stir in cherry chips until completely melted. Line a 9x13 pan with wax paper.  Pour cherry mixture into the pan and spread out evenly. Melt chocolate chips and peanut butter in a double boiler or in the microwave.  Mix in crushed peanuts.  Pour on top of cherry mixture.  Let the bars cool and then refrigerate overnight or 4-6 hours. Once chilled, lift the wax paper to remove from the pan.  Cut into 1 inch square pieces and enjoy!
Till next time......

Tuesday, September 18, 2012

Hot Seafood Dip....

This recipe comes from a lady in Centralia, Missouri. Here in the heartland fresh crabmeat is not always readily available or within a person's budget. So the imitation crabmeat is often substituted in recipes. Here is a hot seafood dip that you will remember for a long time. Make it part of your fall tailgate parties or the holiday season. It will quickly become a favorite in your family.
Seafood Dip
1 cup (6 ounces) flaked imitation crabmeat
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup sliced green onion
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/4 cup bread crumbs
In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs. Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables. Yield: 6-8 servings. 1/4 cup serving is 161 calories.
Till next time......

Thursday, September 13, 2012

Trail Mix.....My Best Traveling Friend

School has started and everyone is looking for that sweet but healthy snack for the lunch bags. These are two I like to take on my trips and truthfully, just to snack around the house. It has protein, fruit and just enough candy to satisfy that sweet tooth in all of us. Basically, you can add the ingredients in any quantity you like but the proportions given below are my favorites. Using the yogurt covered raisins are a healthier choice, but it never hurts to have a little malt ball here and there, just for fun! If you don't like one or two of the ingredients, leave them out. After all, this is your trail mix.

Banana Chip Trail Mix
1 cup walnuts
1 cup cashews
1 cup banana chips
1 cup chocolate malted milk balls (or 1 cup yogurt covered raisins)
1 cup dried pineapple chunks.
Fruit Nut Trail Mix II
1 cup Almonds
1 cup Cashews
1 cup Walnuts
1 cup Pecans
3/4 cup Pineapple
3/4 cup Dried cranberries
1 cup Banana chips
1/3 cup Raisins
1/2 cup Sunflower seeds

Hope you enjoy these Trail mix recipes as much as I do. It is so much better for you than that afternoon candy bar or two!
Till next time.....

Sunday, August 26, 2012

Asian Orange Sauce....

Are you looking for another flavor to add to your dishes. I'm thinking of coconut shrimp, chicken wings or batter fried pork or beef strips. This sauce is that something extra you have been looking for.

Asian Orange Sauce
1 Cup Orange Marmalade
1/2 Cup Dijon Mustard
1 Tablespoon Soy Sauce
* Optional: hot sauce or dried red pepper to taste.
In a small microwave-safe bowl, stir together the marmalade, mustard and soy sauce. Microwave on high for 45 seconds, or until bubbly.
A second option for this sauce is:
Asian Orange Sauce II
1/2 cup orange marmalade
1 Tbsp rice vinegar
1/2 tsp Dijon mustard
If you are having a fried chicken fillet or crispy chicken finger; this sauce is also good with that.
Till next time......

Sunday, August 19, 2012

Onion Bites.....

Onion Bites are back from the 1960's. They are so simple to make and are served warm/hot from the oven. If you are attending a tailgate party, be sure to being the Onion Bites!

Onion Party Bites
1 pkg refrigerator biscuits.
1/3 cup onion butter (recipe below)
Preheat oven to 400F degrees.
Cut each biscuit in to four pieces.Place on ungreased jelly roll pan. Dot with onion butter and bake 8 minutes or until golden. Makes 40 onion bites.

Onion Butter
1 envelope Lipton Onion soup mix
1/2 lb room temperature butter.
Mix thoroughly. Makes 1 1/4 cups
Remainder of butter can be used when you roast veggies.
Onion Trivia:
Americans eat 18.8 pounds of fresh and storage type onions on average each year.
Onions represent the third largest fresh vegetable industry in the United States. The U.S. per capita consumption of onions is around 18.7 pounds per year. This translates to approximately 370 semi-truck loads of onions used in the United States each day. 
Till next time.....

Saturday, August 18, 2012

Oyster Stew....

With cooler weather arriving, at least for a short time, my mind goes to soup and stews. Oyster stew is one of the easiest things to make and takes very few ingredients. It was always a staple of our house on Christmas Eve and New Year's Eve. Pop liked the oysters, the rest of us liked the flavored stew. If we had more oysters than Pop wanted, guess who got the rest of them. Yup, the dog, and he loved them.
Basic Oyster Stew
1 quart raw oysters
1 big chunk of butter
Cook the oysters in the butter till the edges curl up.
Milk is added to cover the oysters at this point and the stew heats until it is scalded.(I always add a fair amount of milk.) To season this stew use a little salt with just a dab of cayenne red pepper. Top with some chopped parsley.
Cocktail Sauce for Oysters
1 cup catsup
2 Tbsp lemon juice
1 tsp vinegar
1 Tbsp horseradish
salt and pepper.
Mix all ingredients and dip the oysters in this.
Oyster Facts: The city of Crisfield, Maryland is built on a foundation of oyster shells.
Americans eat more oysters than anyone else in the world.
Till next time.....

Friday, August 17, 2012

Nebraska Draught...Worst Ever

This is part of a Nebraska cornfield. It has looked like this for a month now. Everywhere you go, you see field after field of burned out crops. Our weeks of 100F+ temperatures and no rain have literally burned what might have been a bumper crop. We are now getting a small amount of rain. But as you can see; it is too late for this corn and other fields that look the same. Ponds and rivers are drying up and forcing ranchers to sell their cattle early. The ground is literally cracking in many places. This is the worst draught ever in the USA.
Corn Trivia:
• The average ear of corn has 800 kernels, arranged in 16 rows.
• There is one piece of silk for each kernel.
• A bushel of corn contains about 27,000 kernels.
• Each tassel on a corn plant releases as many as 5 million grains of pollen.
Till next time......

Wednesday, August 15, 2012

Julia Child....100th Birthday

Most of us have heard of Julia Child. She let you know it was okay to make an error in the kitchen. She once was making pancakes and it fell apart in the skillet. She pushed it back together and stated, no one is here to know the difference.(or words to that effect) It was nice to know the eminent Julia Child sometimes made a mistake from time to time.
Today is her 100th birthday. Were she still alive, I'm sure it would have been a fabulous party.
Happy Birthday, Julia. 
Till next time.....

Tuesday, August 14, 2012

Pickled Eggs and Red Beets....

Summer picnics are in full swing and although pickled eggs and red beets are not a favorite of mine; many folks do enjoy their unique and different flavor. You will see them in the Pennsylvania Dutch area and throughout Pennsylvania and Delaware. Personally, I don't enjoy a sweet sour egg, but that's me. I know I am out numbered by all the folks who do enjoy this flavor. As pickled egg and red beet recipes go, this is one of the better ones, or so I was told by a group of campers. From my experience, people either love them or can't stand them. Who am I to argue?

Pickled Eggs and Red Beets
8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Till next time......

Thursday, July 26, 2012


In the summer, it is so nice to make a nice wrap for lunch or dinner. It's just a tortilla, some meat, lettuce, tomato, onion, cheese and your favorite sauce. But first comes the tortilla. Sure you can buy them; but think of the pride when you tell your family, you made them yourself. Yes!!
4 cups flours
4 teaspoons salt
4 Tablespoons bacon grease or shortening
1 1/2 - 2 cups of warm water
Mix the dry ingredients with the bacon grease. Add 1 cup of warm water all at once. Mix by hand and add more water. Dough should be soft and almost sticky. Knead it quite a lot and let set for 1/2 hour or so to rest the dough, covered with a cloth. Roll into balls about golf ball size and roll out in circles. Cook on a griddle till lightly brown on both sides. The dough will bubble a bit and it's the bubbles that will brown.
I made many of these and made enchiladas when my children were little. Not only did I have to make enough for dinner; they wanted leftovers to take in their school lunch the next day. So it was a full day process for me. I was a beginner at making tortillas/enchiladas, so it took me many hours. However, once you get the knack of it, it goes very quickly. Making the tortillas goes quickly by themselves.
Till next time.....

Monday, July 16, 2012

Funnel Cakes

The history of the Funnel Cake seems to be questionable. However, it is thought to have been brought to the United States with the German immigrants. The first recipe for them was found in a German cookbook in 1879. They are very popular in the Pennsylvania Dutch area. It wasn't until 1935 that a recipe was found in an English cookbook. The funnel cake was first a dessert and eventually was found at fairs and carnivals. The name is derived from the way the dough is put into the hot fat. The dough is poured into a funnel and then drizzled back and forth and around in a circle. Now I ask you, who doesn't like fried dough!

Funnel Cake
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.) Cook for about 2-3 minutes, remove from the oil when golden brown and crispy. Sprinkle with powdered sugar and serve.
Till next time.......

Sunday, July 15, 2012

Dip for Strawberries

Now with the strawberries and other fruits in season, I thought I would share a dip you might enjoy.
Fresh Strawberry Dip
2 (3oz) pkgs of instant lemon pudding and pie filling
1 1/2 cups cold milk
2 Tbsp. frozen orange juice concentrate
1 cup plain yogurt
 Pour milk into instant pudding. Mix and beat slowly for 2 minutes. Add frozen orange juice and mix well. Refrigerate 20 minutes, then fold in yogurt. Will keep in refrigerator up to one week. Can be made one day ahead before serving. Serve with fresh whole strawberries.
* If you want to use for other fruits, you can substitute vanilla pudding for the lemon pudding. Add a pinch of nutmeg and there you go!
Till next time.....

Saturday, July 14, 2012

Comeback Sauce of Mississippi

Hi, I have been on a bit of a hiatus from blogging. I will blog as circumstances allow. Have you ever been to Jackson, Mississippi? If you have, you will have eaten the "Queen Mother of Condiments", the flavorful "Comeback Sauce". It got it's name because once you taste it; you'll "comeback" for more. It is that good and you can eat it on most anything except cereal. It is a dip for onion rings, seafood, veggies and a dressing for Po'Boy sandwiches, burgers and as a salad dressing. What could be more versatile? It is a bit like thousand island dressing only much better. There are many recipes for this but the common denominator is the amount of mayonnaise, chili sauce and ketchup. The other ingredients vary from recipe to recipe. The original sauce was credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.

Comeback Sauce of Mississippi
1 cup mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onions
2 cloves garlic -- minced
juice of 1 lemon
Add all ingredients except the oil, garlic and onions to a blender. Cover and blend. Add oil slowing as you blend those ingredients. After you add the oil, stir in the onions and garlic. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing or dip.
Makes about 2 cups, or a very full pint jar.
Till next time.....

Sunday, June 24, 2012


The playgrounds are full of interesting things to climb on. So pack a lunch and plenty of water and spend the day at the park. What could be more fun. 

 Check out the trees while you are there as well. You can find many interesting shapes, colors and things you never saw before.
Till next time.....

Tuesday, June 19, 2012


 I took a ride through some wildlife yesterday and these are two of the Pelicans that I saw. The top one decided to take a dive for some food just as I snapped the photo. But decided it was cute anyway. I have been through this wildlife area before and it was so different this time. The weather was warmer so most of the animals were seeking either the water or some cool shade. Last time they were more in the field areas.
I love the reflection in both of the photos. I could not have asked for a better photo than the one I got here. This Pelican was just swimming and waiting for me to take a picture. The animals here are so used to people that they don't scare easy. So if you want to take a photo, you can, very easily.
Till next time......

Saturday, June 16, 2012


Loons have the most enchanting sound. It is almost a haunting sound, at least I think so. Ever since I saw "On Golden Pond", I have been fascinated with them. While on vacation in Nova Scotia and other parts of Canada, I was treated to seeing them on one of the many lakes. They can stay underwater for as long as three minutes if they are frightened. So when they dive into the water, you may not see them pop up right away.

I would imagine most of you have seen On Golden Pond at least once if not more times. I can't even count the number of times I have seen it. It is a rare movie and if not a classic, it should be. But one of the things I enjoyed, besides the interaction between Katherine Hepburn and Henry Fonda, was the sound of the loons on the lake. I was fascinated by them.
Till next time.......

Friday, May 18, 2012

Hens and Chicks Blossoms......

This is a cluster of flowers on a Hens and Chicks plant. I never knew them to bloom before. But as I promised, once they opened, I would share the blossom with all of you. They start out with this long protrusion from the center of the plant. Eventually you see a cluster of buds form. Finally, the blossoms open. Not much to look at but definitely, different! 
Here they are in all their pink and rose glory. Okay, so they aren't the prettiest bloom you have ever seen. But I did say I would share, so here it is. Personally, I find them a bit ugly on the plant and I am pretty sure if any more start to form, will cut them off.
They just really don't add anything to my patio garden.
Till next time.....

Sunday, May 13, 2012

Mother's Day....

Happy Mother's Day, to all the Mom's everywhere!

Saturday, May 12, 2012

Not Too Late for Mother's Day......

If you haven't remembered Mom yet, there is always the last minute dash to the candy store for a card and box of Russell Stover Assorted Creams. These are soft centered candies and good to the very last one. Some stores even have several different Russell Stover candies on sale for half price. Now that's a real bargain.
 No longer do you have to take a bite to see what the center is. The candy companies have finally wised up and now give you a chart inside the lid to tell you what each center is. Wow, how many years did it take for the candy companies to wise up!
Till next time......

Friday, May 11, 2012

Hens and Chicks Leaves

The leaves of the hens and chicks are so interesting. Each leaf seems to be a different color and are a bit furry. I didn't remember them being furry like this but perhaps the other species of them aren't.
I also didn't know they bloomed. But I have buds on my plants and as soon as they open, I will share them with you.
Till next time......

Tuesday, May 8, 2012

5th Horseman by James Patterson and Maxine Paetro

The 5th Horseman by James Patterson and Maxine Paetro is an exciting murder mystery. A class action suit against the hospital, begins the story because people, who were essentially healthy, have died mysteriously. It’s a serious race against time to find the killer or killers. People are dying just before they are to be released to go home. The hospital administration wants to keep this all under wraps, at all cost, to preserve the hospital’s reputation.
It would seem that the killer(s) is among the hospital staff. One by one, they are cleared, or so it seems. This book will have you sitting on the edge of your seat, wondering who is going to be killed next and who is doing the killing. It becomes very personal when a friend's Mother is one of the victims. There are four horsemen of the Apocolypse; Death, Famine, War, and Pestilence now; there seems to be a 5th Horseman. Finally when the killer(s) is caught’ you will find the 5th Horseman. At the end of the book is a twist, you won't be expecting. Enjoy the book, I sure did. It was on the New York best seller list for several weeks.
Till next time.......

Saturday, May 5, 2012

Zero Day by David Baldacci

In this book John Puller is a combat veteran and the best military investigator in the U.S. Army’s CID unit. He is sent to a remote area in West Virginia to solve the murders of an entire family. Two adults and two children have been murdered for no apparent reason. He must work with the Sergeant of the local police force, who happens to be a woman. While investigating those murders, a policeman is found hung in their basement, two neighbors are killed, and before it is over five more people are murdered.There is deception and intrigue at ever turn. Why are these people being murdered and who is doing the killing? Perhaps it the people with the methamphetamine lab in their home, the coal mining mogul or maybe it is the biker group who might be dealing drugs. As with all of David Balducci’s books, he throws many twists and turns in his story and the end is the biggest surprise of all. No, I can't tell you the ending. For that you will have to read the book. After all, I can't give away all the secrets of the book. By the time you finish the book, you will know why it is titled Zero Day.
Till next time……

Thursday, May 3, 2012

The Majestic Buffalo.....

I have always been intrigued by buffaloes since I was a little child. I first saw them at Pioneer Park in Lincoln, NE. They were really scraggly looking animals. But in some weird way, they were also majestic.  Imagine my awe and wonder when I was able to get this close to this magnificent beast.
This was in the Lee G. Simmons Wildlife Safari Park, Ashland, NE. I was so in awe of this animal. I just sat there and enjoyed the view. (Yes, my heart was beating a little faster) I was hoping nothing would spook the herd. There were about a dozen or more of them in the herd. There I was in the middle of them. Wow, what an experience!
Till next time......

Wednesday, May 2, 2012

Frozen Yeast Dough/Rolls

I have mentioned this frozen yeast dough before in my blog and it is a fabulous product. Either Rhodes or the Generic brand works well. I made Ree Drummond's Buttery Rosemary Rolls and they were excellent. But the first thought that came to mind; was how good they would be with a garlic cheese coating. So I mixed up some butter, minced garlic, Parmesan cheese and parsley. Then rolled the dough balls in this mixture and put them in a buttered pan to rise. Yum! You can bake them as a pull-a-part loaf, in a pan for dinner rolls or in a cupcake tin for individual rolls. They were every bit as good as I thought they would be.

Think of the possibilities, cinnamon and sugar, butter and sage, or butter and Italian Seasoning, etc. If you haven't tried this product, run to the store and get a bag of the dough balls. It is truly "a bag of fun". The best part is you can make one or as many as you like. What  could be better for a spaghetti dinner than a loaf of buttery Italian seasoned rolls?
Till next time......

Monday, April 30, 2012

Come Home by Lisa Scottoline......

I just read a good book over the weekend. It's called "Come Home" by Lisa Scottoline. She has a way of weaving intrigue into her stories that keep you wanting to read more. This one is about a blended family, a divorce, four  stepchildren and a boyfriend who seems to be the one with a level head and keeps perspective on the whole situation. One stepdaughter appears to be hateful, another seems to be a diva looking for attention and believes her father was murdered. The Mom in the book has to bury the past before she can move on, to a new future. Her struggle with the past and the murderous path of intrigue that pursues will keep you wanting to know more about these families. This is a must read. The author does not let you down in this new book.
Till next time......

Wednesday, April 25, 2012

Ak-Sar-Ben Aquarium

This is my friend Angus. He is resting against an animal skin at the Ak-Sar-Ben Aquarium's stuffed animal museum. It made him a bit uneasy to see all these "stuffed" animals around. So he decided to just rest and wait for me by the door. He didn't want to become a bear skin pillow! No Sir!!!
This animal skin was on a "touch" table where you were encouraged to pick up and feel the different items.
 This is Angus being a bit of an imp or maybe he is just being a boy and climbing on everything! He actually got to see some deer and elk at another place we visited. For someone so young, he is getting quite the education.
Up on one wall was this prairie dog, standing up to greet us. It was an amazing place to see all these fish and animals. We had such a good time and hope you will go see this educational and fun place..

21502 West Highway 31
NE 68028 Gretna
Tel.: 1-402-332-3902 FAX: 1-402-332-5853
Till next time.....

Friday, April 20, 2012

Sunrise on Melia Hill Inn B&B...........

I just got back from vacation and one of the highlights of my stay was the sunrises. Although I had cloudy weather a lot of the mornings, I was able to sneak in a few sunrise photos.
Another highlight was a delicious broccoli and egg quiche that was served to me for breakfast. So good! My hostess was so generous, as she was willing to share the recipe with me! No, I will not be posting it here as that would be crossing a boundary and giving away her trade secret. If you want to taste it, you will have to book a stay at Melia Hill Inn B&B, in Gretna, NE. I'm sure if you ask, Mary Ann would be happy to make it for you. Don't forget to check out my  other blog for more info about the Melia Hill Inn B&B,
Till next time.....

Saturday, April 14, 2012

Black and White Photos....

There is something so cool about black and white photos. Dramatic comes to mind. I hope to take more photos like this in the coming week.
Till next time.....