Totally Exhausted!


The day started out OK – go to church & help assemble papers to go in little plastic bags for the church Fun Fair on Saturday – no problem. The ladies & I cranked out that project in a snap – then it was on to: HELP IN THE GYM (not exactly what I had planned on). This entailed sorting various stuffed animals that had been donated as prizes – Ok: Large, Medium, Small – done but then . . . there was a LOT more items to sort out, put in like piles, figure out just how many ‘tickets’ each item would be worth (these are prizes for playing games) – ugh. Boxes, bags, piles of STUFF – UGH! It was, to use a colloquial expression: A HOT MESS! Too many cooks with too many ideas, etc. I finally gave up around 12:30 and went home (there was no set amount of time we had to work/volunteer). Came home to work on knitting the various brown colors men’s homeless scarf . . . and then some. The ‘then some’ entails an explanation: If you know me at all, you know I tend to be a bit (just a wee bit, mind you) compulsive when it comes to ‘projects & volunteering’. Let me preface this by saying: the 50 premie & newborn baby hats are done & ready to be delivered, the Detroit Vet’s Baby shower project is done which just leaves knitting scarves for the homeless, right? Tuesday Night – our Knit/Crochet group night one of my ladies had gone to a doctor’s test that day and proceeded to hand me a paper and say: “Here – this is for you.” She ran into a lady at the test place who works for a Emergency Pregnancy Crisis Center – long story short: they would love to have someone knit/crochet blankets for those babies when the mothers decide to keep them rather than abort. Yep – you guessed it – I called the lady and she was quite excited – I told her I’d do my best and call before I bring over some. If you know me, you know I love knitting baby stuff so this was ‘right up my alley’. Got to work yesterday on first blanket for them after scrounging through my stash. I have enough (not exactly sure what you call it) kind of crinkly with shiny threads running through it yarn and also a variegated baby yarn just like it – enough to make one blanket. (It’s about 1/4 th done now – I chose the simple pattern I did the last baby blanket in.) I’m excited – I’m able to continue knitting baby blankets AND it’s for a worthy cause – what more could I ask for? (and – yes, you can call me nuts – it’s OK)

Today was our 39th Wedding Anniversary (we hadn’t planned on doing anything special). Oldest son called yesterday asking what we were doing – when I told him it would be our anniversary he quickly back-pedaled and said: “No, It’s Ok – never mind – it’s nothing.” If you’re a Mom you understand you don’t LEAVE a conversation like that – I knew he needed something so I kept pressing until he finally spilled it – He had to work part of Thursday (today) and he forgot he told his neighbor that he would watch the neighbor’s 5 yr old little girl for part of the evening. The bad part? Oldest son (along with grandson) had a football practice at the same time! Yep- you guessed it; husband & I babysat this adorable VERY TALKATIVE little girl. She was a RIOT! First thing she did was ask if I wanted to hear her sing – then proceeded to sing me three complete songs (with all the motions/facial expressions, etc.) from her favorite movies! Let’s just say: we never had girls and they are certainly different than boys! We took her out to eat at a local diner and she was very well behaved – it was a joy. Grand total of time with her: 4 hours, but lots of fun.


Just a couple of kids back then!

August 20, 1976


Creamy Apple & Rice Pudding

2 1/2 C. milk
3/4 C. quick-cooking rice
1/4 C. packed light brown sugar
1/2 tsp. salt
2 eggs, lightly beaten
1/2 C. coarsely peeled/chopped
apple (about 1 small)
1 1/2 tsp. vanilla
1/4 C. coarsely chopped walnuts

In medium saucepan combine milk,
rice, sugar & salt; bring to boil. Reduce
heat & simmer, uncovered, 5 minutes,
stirring occasionally. Beat 2 T. hot rice
mixture into the eggs, beating constantly;
stir this mixture into rice mixture remaining
in saucepan. Stir in chopped apple & cook,
stirring, over Low heat about 30 seconds
longer; do not boil.
Remove from heat & stir in vanilla then
pour into a large serving bowl or individual
serving dishes. Cover & refrigerate until
thoroughly chilled. Sprinkle tops with
chopped nuts before serving. Serves 6


Creamy Party Dip
(grill recipe)

1 lb. Italian or your favorite
sausage, casing removed
1 T. dried oregano
1 C. (4 oz) shredded Cheddar
1 clove garlic, minced
1 (15 oz) can ready-made chili
1 (8 oz) pkg. cream cheese,
broken up

Crackers or pieces of crunchy
bread, for dippers

Preheat grill to medium heat.
Place large cast-iron or other heat-
resistant skillet on grill; crumble
& brown sausage; drain then add
remaining ingredients. On gas or
electric grill, reduce heat to Low.
(On charcoal grill, raise rack to
about 6 inches from heat). Simmer
mixture until it thickens; add cheese
until it melts, about 5 minutes.
Immediately place pan on edge of
grill to keep it warm & use right from
grill as a dip for crackers or pieces
of crunchy bread. Makes 4 Cups.

Best Garlic Potatoes

1 stick margarine (don’t use
butter – it sticks too easily)
3 lb. red potatoes, cut into
bite-sized pieces
2 1/2 T. chopped garlic
1/2 tsp. salt
1/4 tsp. pepper
1 T. paprika

Place cut potato pieces in a
pot of cold water so they
don’t discolor while you’re
cutting them. Once all cut, rinse
under cold water. About 5 minutes
before cooking drain into a colander
to remove excess water. Melt margarine
in large skillet over medium heat. Once
melted add rest of ingredients (except
paprika); stir to combine. Cook about
15 minutes on medium heat, stirring
occasionally, so some potatoes get
browned. After 15 minutes turn heat
down to Low & cover. Stir occasionally
& cook until fork-tender. Once potatoes
are cooked remove from heat. Adjust
salt/pepper to taste. Sprinkle top
with paprika & gently mix to combine.


Summer Squash Spaghetti Ricotta Pie

4 tsp. olive oil, divided
1 C. roughly cut onion
1 T. minced garlic
1 1/2 lb. squash (skin on) cut into
1/2 inch chunks (zucchini or summer or
1 lb. fresh Roma, cherry or grape tomatoes
(dice Roma, cherry or grape – cut in half)
OR 1 (14.5 oz) can diced tomatoes with juice
1/4 tsp. dry oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black peper
4 oz. dry pasta (spaghetti, angel hair or
1/2 C. whole milk ricotta cheese
2 T. panko bread crumbs
2 T. grated Parmesan cheese

In large pan heat 2 tsp. olive oil over
medium-high heat; saute onions 3-4
minutes until translucent. Add garlic &
squash; cook 5 minutes, stirring often.
Add tomatoes (if using canned, juice
included), oregano, salt/pepper. Reduce
heat to Low, cover & cook 20 minutes,
stirring occasionally.
Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Return pasta to pot & coat with
remaining 2 tsp. olive oil; toss to coat.
In a 10 inch pie plate, place cooked
vegetables with all liquid. Dot top of
vegetables with ricotta cheese then
top with cooked pasta, spread to
cover. In small bowl mix bread crumbs &
Parmesan; sprinkle on top of pasta.
Bake 30 minutes until golden brown.
Let stand 10 minutes before serving.
Serves 4-6


Summer Squash Bake

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1/2 C. Miracle Whip salad dressing
1/3 C. grated Parmesan cheese
1 C. (Kraft) finely shredded Italian
5 cheese blend
1 small onion, chopped
1/2 C. chopped green peppers
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Heat large skillet sprayed with nonstick
spray on medium heat. Add zucchini &
squash; cook & stir 5 minutes until
crisp-tender. Beat eggs & dressing in
large bowl with whisk until well blended.
Stir in Parmesan; add zucchini mixture &
all remaining ingredients – mix lightly.
Spoon into 8 inch square baking dish
sprayed with nonstick spray. Bake 35-40
minutes until center is set & edges are
lightly browned. Serves 8

(recipe: Kraft recipes)

Grandma’s Chocolate Pie

1/2 C. cocoa
1/4 C. cornstarch
3 egg yolks
1 1/2 C. sugar
1/4 tsp. salt
2 C. milk
1 tsp. vanilla

Pre-baked pie shell

Place cocoa, cornstarch, beaten
egg yolks, sugar, salt & vanilla in
a saucepan over medium-high heat.
Add milk gradually; stir & cook until
thick, beating until smooth. Pour into
prepared pie crust. Refrigerate to chill.

(recipe: Facebook)


Well, it’s been a L-O-N-G day and I’m
ready for a well-earned REST!




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2 CommentsLeave a comment

  1. 39 years what a wonderful thing! May you have 39 + more. To celebrate with a little girl had to have been a joy! Go get them baby blankets Lady Jane!

  2. Congratulations!!!! I know it feels like just yesterday ☺️☺️
    Nice post!!!

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