NCSD Class of 1970

     

 

Archive Page for 2005

        
                                                                         

                   
                  

                             

November 22, 2005
When the frost is on the
                                 punkin

                               When the frost is on the punkin and the fodder's in the shock,
                                        And you hear the kyouck and gobble of the struttin' turkey-cock,
                                        And the clackin' of the guineys, and the cluckin' of the hens,
                                        And the rooster's hallylooyer as he tiptoes on the fence;
                                        O, it's then's the times a feller is a-feelin' at his best,

                                        With the risin' sun to greet him from a night of peaceful rest,
                                        As he leaves the house, bare-headed, and goes out to feed the stock,
                                        When the frost is on the punkin and the fodder's in theshock.
                                                             Start of poem by James Whitcomb Riley

                                                                                                                     (1849-1916)

 “James Whitcomb Riley was born on October 7, 1849 in Greenfield, Indiana, surrounded by farmland and primitive forests. The wooden planked National Road, which American pioneers and settlers used to travel to the western
half of the nation, ran right through Greenfield. The area was diverse in culture, with people from many different homelands, though outwardly appearing as rough wilderness and newly settled country.” 


I was born and raised in Indiana and of course learned this poem in school.  While I remembered the first 2 lines I realized I had forgotten the rest of the poem.

Riley wrote many poems in his native dialect, about everyday places and everyday
people. You can find more info at:

    
 
       http://www.americanpoems.com/poets/James-Whitcomb-Riley

      


                 NOVEMBER 10, 1955
 

 HAPPY 50TH BIRTHDAY DAVID!

                                                        
 

          MOM & Lester       

 



                           Veterans Day
                       November 11,2005

 
      
Americans live in freedom because of our veterans courage, dedication to duty and love of country.  On Veterans Day we honor these brave men and women who have served in our
Armed Forces and defended our Nation.

Across America, there are more than 25 million veterans. Their ranks include generations of citizens who have risked their lives while serving in military conflicts, including World War II, Korea, Vietnam, the Persian Gulf, and the war on terror. They have fought for the security of
our country and the peace of the world. They have defended our founding ideals, protected the innocent, and liberated the oppressed from tyranny and terror. They have known the hardships and the fears and the tragic losses of war. Our veterans know that in the harshest hours of
conflict they serve just and honorable purposes.

                                                                                Excerpt from President George W. Bush’s speech November 2004

 {Our military men and women should be honored and thanked every day}



October 23, 2005

                BOO, IT'S HALLOOWEEEN!!
                    It’s time for the ghosts and
                         goblins to make house calls


                    


          MAMA PAT IS STIRRING UP HER WITCH’S BREW!
                                  

          
       Eye of Newt                                        Leg of dragon
                     
      Tongue of Toad                                  Eye of Owl
                            Wings of Bat                                       Tail of Rat
 

3 lb Vulture  (chicken)
1 lb Owl   (pork)
1 lb Dragon leg  (beef)
1 or 2 cans eye of newt juice
   (chicken or beef broth)

3 Cans, 14-1/2 oz, diced         1 Dragon rib, diced (celery)
   tomatoes, mashed                 1 tsp Tabasco or Worcestershire
1 Large can tomato sauce           sauce
1 Can lima beans                       salt, pepper, garlic powder to taste 
1 Can cream corn  
2 Cans whole corn
4 Large dragon teeth (potatoes),
   peeled and diced
1 Large dragon eyeball (onion),
    diced

Cook vulture, owl, dragon leg in eye of newt juice (broth), til tender.
Save liquid.
Cool. Skin and debone vulture, dice all meats. Add meats and all ingredients
 to liquid adding more broth as needed.

Cook on low heat, for about 2 hours, stirring occasionally to prevent sticking,
 til ingredients are done. Yield: about 2 gallons.*

*Really tastes better the 2nd day
 

October 15, 2005
Well, the class reunion was fun and so was my vacation.  I know, I’m always on vacation! That’s what
happens when you are retired.

OK, no one has sent me any recipes for tailgating or Halloween so I guess I’m on my own.  By the way
do you know how the practice of carving scary pumpkins came about? Very interesting!
                                                         
O-lantern sounds Irish and it is. It came from an old Irish tale of a mean spirited old man named Jack who died
and his ghost roamed the countryside with rustic lanterns carved from vegetables, especially turnips or potatoes,
with a candle inside. When the Irish landed in America in the 19th century, they saw that the pumpkin made
a bigger and better lantern.

Now, back to the recipes, I found this in an ad I received for a magazine.  It sounds great.
 

                                                                                        

                                            BEEF STEW WITH POTATO DUMPLINGS 

                       1/4 cup all-purpose flour                  6 medium carrots, cut into
                       ¾ tsp salt                                             2-inch chunks
                       ½ tsp pepper                                    2 bay leaves
                       2 lbs. beef stew meat, cubed            1 tsp. dried thyme
                       2 medium onions, chopped               ¼ tsp garlic powder
                       2 tblsp. cooking oil
                       2 cans condensed beef broth,
                          undiluted
                       ¾ cup water (MP: I prefer beer or white wine)
                       1 tblsp. red wine vinegar
 

                                          DUMPLINGS

                       1 egg                                                 ½ tsp. salt
                       3/4 c. seasoned dry bread crumbs    ½ tsp. pepper
                       1 tbsp. all-purpose flour                   2-1/2 cups finely shredded
                       1 tbsp. parsley                                     raw potatoes
                       1 tbsp. minced onion                        Additional all-purpose flour

                                        INSTRUCTIONS:

In a plastic bag, combine flour, salt and pepper. Add meat: toss to coat.  In a 4-qt. Dutch Oven (Heavy pot),
cook meat and onions in oil until the meat is browned and onions are tender.  Stir in broth, water (beer or
wine), vinegar, carrots and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1-1/2 hours or until
meat is  almost tender.  Remove bay leaves.  In a bowl, beat egg; add the crumbs, flour, parsley, onion and
seasonings. Stir in potatoes;  mix well,  With floured hands, shape into 1-1/2 in. balls.  Dust with flour.  Bring
stew to a boil; drop dumplings into stew.  Cover and simmer for 30 minutes.  (Do not lift cover).  Serve immediately. 
        Yield 6 servings 
                     

        
What shall we celebrate in October, Octoberfest, tailgating, the state fair?
 How about a little bit of each.

 Let’s start off by bringing back by great demand, my sauerkraut recipe:

                              MAMAPAT’S SAUERKRAUT
      2 pound bag of Sauerkraut (do not use kraut in cans. Glass jar is fine)
        1 large onion, sliced                 Meat of your choice:
        1 apple cored and diced             polish sausage, pork chops, ribs,
        2 Tblsps poppy seed                     pork loin, roast  
        3 Tblsps caraway seed                (quantity is your choice)
       12 oz beer
Combine all ingredients; make sure meat is covered with kraut.  Can be cooked
 in slo-cooker, on top of stove or baked in oven (temp 325), for several hours. 
 Add more liquid as necessary.   I like this recipe because portions and
 cooking times are flexible.
         More stuff l
ater!!

 

                                               
                                         
Labor Day 2005

Can you remember when school really started after Labor Day?  I do (OK, I’m older than you Ole Bears!) It seems
as if school starts earlier each year
.

 Labor Day always falls on the first Monday of September.  It is the last holiday of summer.  We all should celebrate
 this day that honors the huge contributions that all workers, you included, have made to the strength and well being
 to our country.

Take a break and pay tribute to our hard working laborers.

 In Australia, Labor Day is called Eight Hour Day, and commemorates the successful struggle for a shorter working day. 
 In Brazil, as well as in Europe, Labor Day is May 1.

 Last year it was hurricane Frances, this year it’s Katrina.  Hopefully it will pass us by.  Anyway I have another grill recipe. 
                                                    

If you like a hot and tangy salmon, you will enjoy this:

      INGREDIENTS:
8 (4 ounce) salmon fillets
 1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

     DIRECTIONS:
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl,
combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger,
red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish.
Cover and marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil
the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness,
measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through.  

Serve with stir-fry vegetables and rice.
(From www.allrecipes.com)          




August 25, 2005

Still plenty of time for grilling.  Try this; I think you will like it:

                                    
 

                                         Mustard Glazed Ribs                 

This easy to make glaze brings a homemade touch to country-style ribs. Use this glaze
on spareribs or beef short ribs. Substitute sage for savory, if desired.

                            Ingredients:
                 
2 tablespoons cooking oil
                  1 cup whole grain, spicy brown, or other mustard
                  2 tablespoons sorghum or honey
                  2 tablespoons cider vinegar or ¼ cup bourbon or beer

                  1 teaspoon snipped fresh summer savory or 1/8 teaspoon dried summer
                     savory, crushed
                  3 - 4 pounds pork country-style ribs or beef ribs

                           Steps:
1. For glaze, heat oil in a medium saucepan over medium-high heat; cook onion in hot
    oil until golden brown. Reduce heat to low; stir in mustard, sorghum or honey, and vinegar.
    Simmer for 3 minutes. Stir in savory; cook and stir for 1 minute more. Set aside, reserving
    about one third of glaze to serve with ribs.

 

2. Trim excess fat from ribs. Prepare grill for grilling using a drip pan. Test for medium heat
    above the pan. Place ribs, bone side down, on the grill rack over the drip pan.

 

3. Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with glaze during
    the last 10 minutes of grilling. Heat and pass reserved glaze with ribs. Garnish with quartered
    oranges and fresh lemon verbena leaves, if desired. Makes 4 - 5 servings.

Serve with roasted ears of corn or barbecued baked beans.

  

August, 05, 2005

We are really in the “dog days of summer”! It is the hottest and muggiest time
 of the year and it starts in early July and, in this area, lasts into September (actual time is
July 3 to Aug 11).
In the summer,  Sirius, the “dog star", rises and sets with the sun.  The
ancients believed that its heat added to the heat of the sun creating a stretch of hot and
sultry weather. They named this period of time, “dog days” after Sirius, the “dog star”, If you go to www.wilstar.com/dogdays.htm you will find more information.

This is the time to take that last vacation before you have to get the kids ready for school.  That is one
thing I don’t have be concerned with as I have no kids in school and since I’m retired I am always on vacation.

The “ Prez” sent me this delicious recipe:

                                FLUFFY CRANBERRY CHEESE PIE

                                                 
                                            Cranberry Topping

                               
    1 package (3 oz.) raspberry gelatin
                             1/3 cup sugar
                             1-1/4 cup cranberry juice
                             1 can (8 oz.) jellied cranberry sauce
 

                                                Filling

                                  1 package (3 oz.) cream cheese, softened
                            ¼ cup sugar
                            1 tbsp. milk
                            1 tsp. vanilla extract
                            ½ whipped topping
                            1 9” pastry shell, baked

                        In mixing bowl, combine gelatin and sugar; set
                    aside.  In a saucepan, bring cranberry juice to a boil. 
                    Remove from heat and pour over gelatin mixture,
                    stirring to dissolve.  Stir in the cranberry sauce.  Chill
                    until slightly thickened.

 

                   Meanwhile, in another mixing bowl, beat cream cheese,
                  sugar, milk, and vanilla until fluffy.  Fold in whipped
                  topping.  Spread evenly into baked pastry shell.  Beat
                  cranberry topping until frothy; pour over filling.  Chill for
                  at least 6 hours.  Store leftovers in refrigerator. Yield:
                  6- 8  servings.
 

THE 4TH OF JULY
 

This is the day we celebrate our freedom from oppression with the signing of the
Declaration of
Independence

 On the liberty bell are inscribed these words:
 

"Proclaim liberty throughout all the land unto all the inhabitants thereof"
 

Remembering our country’s struggle to become the independent nation we are should never be forgotten.
 

The feeling about the sanctity of America’s Independence Day was best expressed in a quotation from the Virginia Gazette on July 18th, 1777: “Thus may the 4th of July, that glorious and ever memorable day, be celebrated through America, by the sons of freedom, from age to age till time shall be no more.  Amen and Amen.”

The above quote was taken from the following web site:
http://www.fourth-of-july-celebrations.com/

                   HAPPY BIRTHDAY AMERICA


 

         FATHER'S DAY JUNE I9, 2005


Father's Day is celebrated on the third Sunday of June.  A woman named Sonora Smart Dodd,
while listening to a Mother’s Day sermon, wanted her father to know how special he was to her. Sonora's father was born in June so she chose that month to hold the 1st Father’s Day Celebration in Spokane, Washington on the 19th of June, 1910.  Go to www.marvelcreations.com/fathersday.html to find the rest of the story.



 
Lester's, David's, and Kim's dad, "Bert", grew up in Chicago.  He was in the Navy
 for 4 years, went to Duke and then joined the NC National Guard.  When he
 retired he had almost 41 years of military service.  This picture was taken in
 1948 or1949. We celebrated Father's Day with great food, gag gifts and called
 him "King for the Day". He is gone but not forgotten.
 

                            Have a great Father's Day!
 
 
           
 

 

              FLAG DAY
        JUNE 14TH, 2005

 

The American flag should be held in highest regard. How do you honor this day?  Do you
know how to fly the flag respectfully?  Do you know the history of Our Star Spangled Banner?
I found this web site,
www.usflag.org to have great information about Our Grand Old Flag.
 



               
   Memorial Day May 30, 2005
 

   In Memory of our Honered Dead
 


                                   Soldier, rest, thy warfare o’er,
                                        Dream of fighting fields no more.
                                 Sleep the sleep that knows not breaking,
                                        Morn of toil, nor night of waking.
                                         
                         Sir Walter Scott
 

              Memorial Day began as a memorial for Civil War
              veterans. It is now celebrated to honor all men and
              women who have died serving their country.  It has
              become both, a National Decoration Day of family
              graves and the holiday that opens the summer season.

            
You can find more information on this holiday at:
               
www.patriotism.org/memorial%5fday/index.html.
 


 

         ARMED FORCES DAY

                Saturday, May,21,2005  
  
"America Supports You"

President Harry S. Truman led the effort to establish a single holiday for citizens to come
together and thank our military members for their patriotic service in support of our country.

On August 31, 1949, Secretary of Defense Louis Johnson announced the creation of an
Armed Forces Day to replace separate Army, Navy, Marine Corps and Air Force Days.
The single-day celebration stemmed from the unification of the Armed Forces under one
department -- the Department of Defense.

The following links will give you an insight to this important date:

www.defenselink.mil/afd/military/history.html

www.holidays.com/other.htm

www.bright.net~jimsjems/armed.html


 


         Happy

          Mother’s Day


           M is for the million things she gave me,
           O means only that she's growing old.
           T is for the tears she shed to save me,
           H is for her heart of purest gold.
           E is for her eyes with love-light shining.
           R means right and right she'll always be.

           Put them altogether they spell Mother
           A word that means the world to me.

                            Howard Johnson
04-11-05
HERE IT IS!!!   FROM RANDY “THE PREZ”

      FLUFFY CRANBERRY CHEESE PIE

                CRANBERRY TOPPING

1 PACKAGE (3 OZ.) RASPBERRY GELATIN 
1/3 CUP SUGAR
1-1/4 CUP CRANBERRY JUICE
1 CAN (8 OZ.) JELLIED CRANBERRY SAUCE

 
                                     FILLING

1 PACKAGE (3 OZ.) CREAM CHEESE SOFTENED
1/4 CUP SUGAR
1 TABLESPOON MILK
1 TEASPOON VANILLA EXTRACT
1/2 WHIPPED TOPPING
1 PASTRY SHELL  9", BAKED

IN MIXING BOWL, COMBINE GELATIN AND SUGAR; SET ASIDE IN A SAUCEPAN,
BRING CRANBERRY JUICE TO BOIL. REMOVE FROM THE HEAT AND POUR OVER
GELATIN MIXTURE, STIRRING TO DISSOLVE. STIR IN THE CRANBERRY SAUCE. 
CHILL UNTIL SLIGHTLY THICKENED.  MEANWHILE, IN ANOTHER MIXING BOWL,
BEAT CREAM CHEESE, SUGAR, MILK, AND VANILLA UNTIL FLUFFY.
FOLD IN THE WHIPPED TOPPING.  SPREAD EVENLY INTO PASTRY SHELL.  BEAT
CRANBERRY TOPPING UNTIL FROTHY;  POUR OVER FILLING.   CHILL FOR AT
LEAST 6 HOURS.  STORE LEFTOVERS IN REFRIGERATOR. 
              YIELD:  6-8 SERVINGS

HINT: POUR CRANBERRY TOPPING OVER FILLING SLOWLY.

YOU CAN SUBSTITUTE SPLENDA FOR SUGAR AND FAT-FREE CREAM CHEESE FOR
REGULAR CREAM CHEESE IF YOU CARE ABOUT HEALTH.



                            
 

                 HAPPY EASTER       
                                               
Did you know the egg is the symbol of fertility and new life and was painted with bright
colors to represent spring?  Colored eggs were exchanged by lovers and romantic
admirers much the same way as valentines.
Austria, Germany, Greece and many Slavic
countries have their own unique way of decorating eggs.  Ukranians and Poles decorate
in a distinctive manner called pysanki by using melted beeswax to create designs and then
dipped in successive baths of dye. This can take several days but creates beautiful and ornate
designs.

                                                     
           I found this recipe at FamilyFun and it sounds very much like one I have made
          after Easter or whenever I had leftover ham.

                         Easy Ham and Potatoes Au Gratin

 Ingredients:
1. 4 medium russet potatoes, halved, thinly sliced
2. 1 1/2 cups cooked ham strips or cubes
3. 1 (10 3/4-oz.) can condensed Cheddar cheese soup
4. 1/2 cup sour cream
5. 1/2 cup milk
6. 1 cup Green Giant(R) Frozen Mixed Vegetables, thawed
7. Prep Time: 20 minutes
8. Ready In: 2 hours 20 minutes

Steps:
Heat oven to 350 degrees F. Spray a casserole dish which holds two quarts with
 nonstick cooking spray. In large bowl, combine potatoes and ham.
In medium saucepan, combine soup, sour cream, milk and vegetables; mix well.
Cook over medium-high heat until thoroughly heated, stirring frequently.
Add to potato mixture; mix well.
Spoon into sprayed casserole. Cover tightly.
Bake at 350 degrees F. for 1 3/4 to 2 hours or until potatoes are tender,
stirring once.

(Copyright FamilyFun. All rights reserved.)


 


 

                                                                                         

    An Irish    Blessing    

May there always be work for your hands to do.
May your purse always hold a coin or two.
May the sun always shine on your windowpane.
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you.
May your heart be filled with gladness to cheer you.

                                      
As you slide down the banister of life
.May the splinters never point the wrong way.

                                        

         HERE’S AN OLD IRISH RECIPE
                          FOR LONGEVITY

Leave the table hungry.
        Leave the bed sleepy.
              Leave the tavern thirsty.
                                    
 

 
03-14-05

                                         Recipes from “THE PREZ”

 Missing your morning pancakes?  Randy says these pancakes taste good
 and are good for your health, too.

Buckwheat Pancakes Makes 12 pancakes (enjoy 3 as a serving)

Ingredients:
                1 cup buckwheat flour
                1 cup whole-wheat flour
                1 egg, beaten
                1 tablespoon baking powder
                2 cups water
                1/2 cup unsweetened applesauce
                1 teaspoon vanilla extract

Instructions:
In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour,
egg, and baking powder, mixing until evenly blended. Add the water, applesauce,
and vanilla extract, and stir until only small lumps remain.

Heat a large nonstick skillet coated with cooking spray over medium heat. Working
in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom

is browned. Turn and cook for 1 to 2 minutes longer, or until golden brown. Remove to
a plate and keep warm. Repeat to make a total of 12 pancakes.

(Recipe from The South Beach Diet™ Cookbook)

 

Randy likes this omelet recipe, too.

If your egg-cooking skills are limited to scrambled, consider broadening your horizons.
Omelets are just as easy to make, and they allow you to introduce variety while impressing
your family and friends. Simply follow these easy steps for making a perfect omelet.

1. Start by cracking 2 or 3 eggs into a bowl. 2. Beat the eggs with a wire whisk or fork until the
    whites and yolk are combined but not foamy. You can add a couple of tablespoons of nonfat milk
    or water to make the eggs fluffier.
3. Add a little salt and pepper to season.
4. Heat an 8- to 10-inch nonstick skillet over medium heat. The smaller the skillet, the easier it will
    be to manage your omelet. If you're using more than 2 to 3 eggs, use a bigger skillet.
5. Coat the pan with a little olive or canola oil and allow it to come to temperature. You'll know when
    it's ready to go when a drop of water sizzles in the skillet.
6. Once the oil is hot, pour in the eggs and make sure they're evenly distributed by gently shaking
    the pan back and forth.
7. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward
    the center and allow the uncooked liquid to flow into the exposed skillet.
8. Now it's time to start adding your filling. Take whatever you've chosen as your filling and place it
    on one-half of the omelet. Don't add too much, or else you may have a hard time folding it.
9. Once the eggs are more or less cooked, use a spatula to fold the empty half of the omelet on top of
    the full half.
10. Slide the finished omelet out of the skillet and onto your plate, and garnish with a sprig of
     parsley or some shredded, low-fat cheese.
     (Mama Pat: I like to sauté onions, green, yellow and red peppers to make a filling. I top it off with salsa)
 

( For more kitchen tips visit The South Beach Kitchen section of the Web site!)
 

         
 

02-19-05
I have had two choices the past several weeks.  Work on recipes or work in the yard.  I guess
you already know the choice I made.  Yard !!  I couldn’t resist.  So here I am in the middle of
February trying to update you on what is happening this month. First of all there was Ash Wednesday
and Chinese New Year on the 9th then came Valentine’s Day on the 14th.  The 12th was Lincoln’s
birthday and now it’s time for Washington’s birthday on the 22nd which we celebrate the both on
Monday the 21st.  On the 24th is Mexico’s Flag Day. I think that's all until March.

Randy Caines, The Prez, has been sending me recipes.  Some of them really sound great.  I’ll
publish them soon.  If you have a recipe you really enjoy you can send it to me at
mamapat@ncsd1970.com

 

2-01-05
Try this for your Super Sunday gathering.  David said it’s delicious!

Chili with Beef
                  Found recipe by David A. Latkowski

Note: Since I cannot tolerate hot peppers I did not add the Jalapenos or any other hot peppers
which is also very good with out it.  And I did add the beer about halfway through the simmering
process and let simmer another hour on low heat of my preference.  Also note that you may use
diced beef or venison of your preference in place of ground beef for a more flavorful chili.  We
like our chili soupy so we don’t add the cornmeal but then again it is of a good consistency when
done.  Then serve and garnish with what ever you like on your chili.  We like ours with cornbread
on the side instead of crackers.  And finally make the chili with love and it will be quite delicious…..

                                                 2 lbs. ground beef or beef diced
                                                      1 large onion, chopped
                                                       2 garlic cloves, minced
                                 1 Jalapeno or other hot pepper, seeded, chopped…(or not)
                                                     1 bell pepper, seeded, chopped
                                                    1 can (28 oz) crushed tomatoes

                                                 2 tablespoons Worcestershire sauce
   
                                                  2-3 tablespoons chili powder
                                                          1-2 tablespoons cumin
                                                           1/2 tablespoon turmeric
                                                             ¼ teaspoon sugar
                                                             1 can tomato juice
                                                               1 12 oz. beer
                                                              2 teaspoon salt
                                                       1 teaspoon black pepper
                                                           1 can (14 oz.) beans
                                               2-3 tablespoons fine grain corn meal
                                                    (Makes more than 8 servings)

                         
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

In Dutch oven with oil,  sauté onion, garlic, jalapenos and bell pepper.  Add meat stirring and cooking
until meat browns. Stir in tomatoes with juice, Worcestershire sauce, chili powder, cumin, turmeric,
sugar, beer, salt and black pepper.  Bring to a boil, lower heat, cover and simmer 1 hour.  Stir in beans
and if you like your chili less soupy add cornmeal.  If too dry add more beer, water or juice.

 
1-10-05

Well, my grandson Michael’s wedding, (in Indiana which Lester, Di and I attended) and the holidays are over
and I am ready for a long winter’s nap but guess what?  It’s spring! At least it feels like it.  What is with this
75 degree weather?  Oh, well, I am taking advantage of it by getting some well needed yard work done and
that’s good exercise.

Have you heard or read about the diets that are available?  You eliminate different foods (all the good tasty
stuff and sometimes healthy foods) for 2 weeks and drink water to fill yourself up or you have to buy their
products.  Some of their recipes call for expensive foods that are only used once. Some recipes serve 8 people.
What is done with the leftovers? There is only one of me!  I can’t afford this stuff.  I find that the best
diet is “pushups”, push up and away from the table.  That means not going back for seconds!  Just eat
sensibly and walk.

Enough of that info.  I have finally put the Christmas decorations away and again repeated the mantra “I WILL
NOT DO THIS AGAIN NEXT YEAR!!!”  “I WILL NOT DO THIS AGAIN NEXT YEAR!!!”  I keep buying Santas and started buying the lighted houses that I have always wanted.  Oh where oh where do I store them????

I have skipped recipes this month, as like most people, I have frozen leftovers from Thanksgiving and Christmas
that I am trying to use up.

 Have patience, and like Lester says ”keep coming back”

 .

 

                                       To look for previous recipes posted in 2004, click here.