Good Sunday evening! The last time I posted a blog - I said I was about to pass out from being so sleepy and I didn't mean to"check out" for days -- but the medicine I am taking makes me really sleepy -- but I think my body is gradually getting use to it and I'm much more awake! Church was good today - Worshiping God - our great songleader was out - but Chris Green did a great job both morning and evening services! It was good to see our friends - so many wonderful people, and hearing a great sermon - well except for the reference to "you ol' folks that remember the Beetles!' Just giving Mark a hard time!!! What an era - Elvis, The Beetles, and many more unforgetable singers! Lunch was fun with Maura. It is really seldom that she is not fun and sweet and precious!
I did attend visitation of a good friend's husband - who seemed perfectly fine four weeks ago. It is so sad - they were like a few other couples I know or have known in the past - you don't see one without the other -- they were an extention of one another. I've often been jealous of that -- but now I see how hard it makes death! I think that no matter how bad it hurt - either Travis or me would know how to survive! That makes me really think about our mortality and only God knows when that will be. It makes me want to be a better person and begin to do all the things I dream of doing! Like making a loaf of Jalapeno-Cheddar Loaf. Sounds yummy - and am going to try to make it tomorrow! No - seriously - I do have dreams (maybe bucket list) but I plan to try harder to fulfil some of them! How about you???
JALAPENO-CHEDDAR LOAF
Cook time: 45 minutes
INGREDIENTS:
3/4 Cup warm water
1 package active dry yeast
1 tsp. salt
1-1/2 tsp. sugar
1 Tbsp. vegetabble shortening (I may use butter, softened since I don't use Crisco anymore!)
1/2 cup milk
3 Cups all purpose flour, approximately
1/2 cup pickled Jalapenos, drained and chopped
4 oz. (about 1 cup) cheddar cheese, small cubes
PREPARATION:
In a large bowl, add the warm water and slowly stir in yeast until dissolved. Add salt, sugar, shortening, and milk to bowl and stir. Mix in the first 2 cups of flower. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the floor called for in this recipe, or you may need more flour than called for. Turn the dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the tough is soft and smooth, not sticky to the touch. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. Preheat over to 375 F. Punch down dough. Turn out onto floured board and roll dough until 1 to 1-1/2 inches thick. Add cheese and jalapenos and roll dough into a log and set in loaf pan. Cover and let rise for aabout 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in over and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or cleaned dishtowel.
Well Cornbread Salad sure stirred alot of interest and some of you might like to try it -- so here is the recipe! Just make sure you make plenty of the dressing!!
CORNBREAD SALAD
2 Boxes Jiffy Cornbread Mix
1 Small can chopped green chiles
2 ears Fresh corn, boiled until tender and sliced off of cobs
1 Small bunch fresh broccoli, chopped into small bites
½ Green bell pepper (chopped)
½ Red bell pepper (chopped)
½ Yellow bell pepper (chopped)
½ Red Onion, (chopped)
2 Cloves Garlic, pressed or minced
Salt and Pepper to taste
1 Cup Light Ranch Dressing
1 Small Carton Light Sour Cream
2 Tablespoons Light Mayo
1-1/2 Cups Shredded Cheese (either Cheddar or 4 Mexican Cheeses)
½ Teaspoon Cayenne pepper (divided)
Mix Corn bread mix as directed on box, or I add 1 tsp. baking soda and use buttermilk in the place of regular milk and add about ¼ tsp. cayenne pepper). Add the small can of Green Chiles and bake until done. When you take out of oven – Cut through the cornbread with a knife to let it dry out some and cool. Combine all of the veggies and add a little salt and pepper to them. When the cornbread has cooled, take and break it into bite size pieces or cut into ½ inch blocks. Add the veggies to the cornbread and top with all of the cheese except for about ¼ cup. Combine the Ranch Dressing, Sour Cream and Mayo, and ¼ tsp. cayenne pepper. Cover the cheese with the dressing and dress it up with the reserved ¼ cup cheese. Cover with plastic wrap and allow to chill for several hours or overnight. Toss well just before serving. This will make about 10 to 12 servings -- not the 80 to 90 servings we made for church's Wednesday meal on Tuesday night before the snow came! It can sit in refrigeration 2 to 4 days and still be good!
I imagine if I go into the living room Travis will be sound asleep - after we ate today - he groomed 3 of the dogs - our Beemer and Lexie - and my sister's Sadie. He still has Liesel and Harley to go -- probably the two hardest Schnauzers of all. But they look so wonderful! He really has a talent -- another one of many.
I took a big part of Saturday afternoon and spent it with Mom. I first took her through the Excel Car Wash - or as Maura and I have dubbed it "Star Wars!" It is absolutely the best in town - the one on South Broadway by Capital Bank - you ride through! Then I took her out to see ETCA campus and from there we picked up a wrap at McDonalds, then went shopping. Came back with a great skirt and another skirt and sweater for her. I really enjoyed our little trip and she was grateful to get out of the apartment and into the sunshine. She enjoyed seeing all of the building that was going on too! My sister takes her places all of the time - but we just found different routes! I want to do that more!!!
So - I am going to sign off - with a reminder -- it is not too late to do something good for someone that needs a good deed or just a friend! Many of us have tomorrow off - a perfect time to make someone's day! Take care and may God bless each of you! Thanks for reading!!
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