Saturday, January 3
Happy, Happy New year and beyond.
Tuesday, December 30
The wheels keep turning...
I am having one of those periods that creep up now and then of needing to take care of tiny, irritating details, and it seems to never end. A new tiny detail takes its place when others have been dealt with.
For example, I noticed on the new arrival of the annual insurance bill for our park model that the amount has gone up again. We thought about doing something about that last year because the amount goes up every year. And then I noticed that Butch's name was the only one on the policy, so that made it necessary to call them. I also told them the fees were too high and something needed to change. And my name is now on the policy. They will do research and get back to me.
On my last visit to the pharmacy, they told me that one of my meds, the most expensive one, was in stock but could not be processed for 14 more days. They said they would hold it for me if I liked. I liked. I have received notices to come pick it up or lose it for 10 days now, with the last one notifying me that it was no longer being held after today. This necessitated a phone call. Trying to get through to a person is near impossible. I finally did after much faniggling. They said all was fine, and I would continue to get notices because they couldn't control that part of it.
I like my mind to be free and clear of these things; however, keeping the slate clean is a feat in itself. These things can quickly go into the forgotten pile and turn up as a big old mistake later.
On the brighter side, I am happy and busy doing things I love, pool, beading, diamond art, trivia, therapeutic Happy Hour visits, etc. I am signed up for singles and doubles pool in the Valley Golden Olympics. I have mixed feelings about that, and I am doing my best to keep a positive attitude.
More later as always...
Back in 2018
Wednesday, December 24
Merry and Happy
I continue to be busy, and that too is fine. Last night was trivia, and I pulled a surprise on them. When I made the questions, I purposely looked for difficult trivia questions. They often underrate themselves in their abilities. All five teams were in the same range for correct answers.
I drove to my haircut appointment yesterday, about a 20-minute drive...in traffic. Do I like it? No. It has been years since I have taken driving for granted, where I would just hop in the car and go. I am not sure I will ever get there again, but I will get by.
Candy takes my picture every week, and this was last night's photo.
Saturday, December 20
Slightly overbooked...
Mondays: Walk at 7:00 am, 2 miles, home by 8:00. Pool hall at 1:00, Happy Hour every day from 4:00- 5:00
Tuesday -repeat, except at 6:15, I am going to the main hall to run trivia. We had 5 teams this week. What is the official animal of Scotland? Answer at the bottom of this post
Wednesday: Walk at 7:00 am, 2 miles, Women's Pool League 9:30 -12:00-This takes place in other parks.
Thursdays, I sub in a mixed league, and I have subbed the last two Thursdays! This is when we go play teams in other parks
Friday is usually a day off, except for the morning walk. However, this past Friday, I went to Mexico with friends and enjoyed a fantastic pedicure for $15 and a pastry at the bakery.
Saturday is a day off, but for several Saturdays, I have been going to breakfast at the Alamo Cafe with Bill and Sandi.
Sundays are my shopping day in the morning, and mixed doubles pool in the afternoon.
The latest photos:
Another foggy morning... The rising sun
A Diamond Art project
At the entrance to Trophy Gardens is a beautiful spot. The monarch butterflies and others migrate to Mexico every year, and Trophy is directly in the path.
Scotland's official animal is the unicorn!
Saturday, December 13
Yesterday
This happens to be Dot's house.
Later that morning, the elementary school across the street from us came to entertain us. Their teacher said they have a curiosity about us. It's mutual, we have a curiosity about them!
And then I cleaned the golf cart. They really needed it!
Wednesday, December 10
Happy Hour topics of interest
Yesterday, we started talking about favorite recipes from years past. It is rare to go home without some tidbit of interesting information. Butch and I lived in Nebraska for a few years and became acquainted with Runzas. I was told and believed that Mrs B of Nebraska Furniture Mart fame was the origin of that dish. Well, I decided to check my facts, something we all need to do these days, and I was wrong!
Here is the straight story followed by the recipe. Enjoy!
No, Runza was not started by "Mrs. B" (Rose Blumkin of Nebraska Furniture Mart fame); Runza was founded by Sally Everett (née Brening) in 1949, adapting her German-Russian family's bierock recipe, while Rose Blumkin founded the Nebraska Furniture Mart in 1937. While both are iconic Nebraska figures, they are separate founders of different iconic businesses.
And here is the recipe:
Runza Casserole
2 lb Hamburger
2 onions, Finely Chopped
4 C. Cabbage, Shredded
Salt & Pepper, To Taste
2 Refrigerated Crescent Rolls or
Crescent Dough Sheets.
1 lb Mozzarella Cheese, Shredded
[Note: One of my standby recipes. One that Butch was always happy to see on the table. ]
Brown hamburger and onion, drain. Put cabbage on top of the meat and let it steam for a few minutes. Add salt and pepper. Using one tube, spread the crescent roll pieces over the bottom of a 9 x 13-inch pan. Spread the hamburger/cabbage mixture on top. Add a layer of cheese. Using the second tube of crescents, place it on top of the cheese. Bake in a 350°F oven for 35 to 40 minutes, covering with foil for the last 10 minutes to soften the crust
Here is the original Runza recipe. Years ago in Nebraska, there were Runza stores. I hated to see them go.
https://myfarmhousetable.com/nebraskas-homemade-runza/
Saturday, December 6
Living alone.
Thursday, December 4
Six years ago...
I love it when I run across one of these photos that were posted in the past on facebook. We both liked to play shuffleboard, but we just did not have time for everything.
Tuesday, December 2
When you turn 80
I often said that when I turned 80, it was a change unlike any other. Turning 70 wasn't a big deal. I barely gave a minute's thought to it. 80 was different. So when I stumbled upon this YouTube video, it opened a door I had not opened before. I think those who are already there will recognize it, and those who have yet to be there will enjoy the look of what is to come.
Monday, December 1
After the Storm
Iowa was hit pretty hard with a snowstorm this Thanksgiving weekend. Keri sent me some photos taken at their home in Jefferson.
Thursday, November 27
Greatgrands
Granddaughter Amanda takes pictures of her two children every fall. These are my favorites of the 57 taken.
Elise in 2025
Wednesday, November 26
Sunday, November 23
Bernie's Famous Fruit Cake
My son reminded me today of Bernie's Fruitcake. We lived on Lake Panorama for a few years, and Bernie was our neighbor. He made this very delicious fruitcake every year, and it was something to look forward to. Turkey day is nearly here, and Fruitcake day is not far behind. I could write a whole blog entry about Bernie because he was a very special guy to us and all who knew him. I would ask Bernie for his recipe every season, and he would always say he would make it for me instead. Finally, he did give it to me. Bernie passed on quite some time ago, but his fruitcake will live forever.
Recipe: Bernie's Fruitcake 12/16/2007
Category: Holiday
Author: Bernie Craig
2 C Flour
1 1/2 C Sugar
1 tsp Baking Powder
1/2 tsp Salt
4 eggs
3 T butter-room temp.
4 -8 oz. Jars Whole Maraschino Cherries (Drain 3 jars)
2 C Pecan halves or pieces
2 C Walnut halves or pieces
1 LB. Raisins
Sift together flour, sugar, baking powder, and salt.
Stir in eggs, one at a time. Add remaining ingredients one at a time in the order listed, mixing gently.
Pour into an ungreased tube pan. Bake at 300 degrees for 1 hour and 45 minutes.
Increase the heat to 325 degrees and bake for an additional 15 minutes.
Let cool in the pan, then remove. Wrap in foil or plastic and store in the refrigerator.
Allow 1 to 2 days for flavors to mingle before serving.
I never liked fruitcake until I tasted Bernie's. :-)
If you live close and decide to make it, I would love to have a slice and
think of our good friend Bernie Craig
Saturday, November 22
Monarchs
Monarchs migrate South to Mexico every year. Their route covers a large part of the migration through the Midwest, into South Texas, and on to Mexico. It is a magnificent thing and has been covered by many nature shows.
My son and his wife, Jason and Laura, are lucky to have a large number of Monarchs stop for a breather in their yard, and they enjoy the company as long as it lasts.
Here we have had more fans with Dot and Wink. Wink recently passed, but Dot has carried on by paying attention and keeping them cared for as much as possible on their trip. Last season, Wink brought over a jar with a cocoon in it to happy hour, and we were able to watch the process firsthand. Wink built an "incubator" for them that made it more comfy for the Monarchs and easier for us to see what was taking place.
A few days ago, Dot brought over the incubator because a cocoon had opened and the Monarch was getting ready to use his new wings to head South, and we were lucky enough to be able to see it!
Right before takeoff!
Friday, November 21
Childrens home
On the ride home, we learned so much more! The traffic out of Mexico and back to the USA is an obstacle in itself. We waited over an hour to get back, and that is not a bad time. The company was good, and the conversation was lively, which helped pass the time.
Sunday, November 16
Turkey for 2
Turkey for Two
Did you have a meal with friends and family on the holiday and miss all the turkey and dressing leftovers at your house? Or there are just the two of you, and you do not want to cook a big ol' turkey for two people. I discovered an easy way to have it all.
Grease the sides of your crockpot or use one of those nifty slow cooker liners. Place a small package of dry stuffing mix (StoveTop) in the bottom. Sprinkle with about a 1/2 cup of water or chicken broth. Slice an onion and dice a celery stalk, and layer them on top of the stuffing. Place a thawed Butterball 3-pound turkey roast (found in your grocer's freezer) on top of celery and onion. Cook on low all day or high for 5 or more hours, and you have the best of both worlds. A scrumptious turkey dinner for two with some leftovers if you are moderate eaters.









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