My Week, 2-28/3-5-2022

The Canadians have had it.   Click Here.                            

The Americans have had it.   Click Here.

Even the geese have had it.  Click Here

 

I haven't much to report this week. We did, however, finally have our bean soup lunch after two postponements.

It all started when I made ham and bean soup the day before I met Mim for her birthday lunch. I told her I'd bring her some soup, but I forgot to take it. I put it in the freezer and told her we'd have it later. I just didn't know it would be this much later. But bean soup freezes well, so it worked out okay. With the warm weather, I was thinking my Snowflake theme might be a little off, but I had the dishes all ready, so too late to change.

The table

The food

Cheddar with summer sausage and olives

Monterey Jack with grapes and blackberries

Chicken salad sliders

Crudités

Ham and bean soup, tossed salad, corn muffin

I found the really cute corn muffins at Walmart. They came in a tube with the biscuits, cinnamon rolls, etc in the refrigerated case. Each tube has six muffins. You put them in a greased muffin tin to bake. They're really more like a yeast roll with some cornmeal. Too sweet for my taste for cornbread, but really good with a cup of coffee in the morning. And I love they way they look, plus they unroll so you can pinch off a bite at a time to butter. 

Mystery Pecan Pie

MYSTERY PECAN PIE

 9” unbaked pie crust

     Bottom Layer

8 oz. package of cream cheese

1 egg

1/2 cup sugar

1 tsp vanilla

1/4 tsp salt 

       Top Layer

1 cup light corn syrup

3 eggs

1/4 cup sugar

1 tsp vanilla

1 cup chopped pecans

Heat oven to 350°. 

Beat the ingredients for the bottom layer together.  Pour into the pie crust. 

Sprinkle pecans over. 

Whisk top layer ingredients together and pour over the pecans. 

Bake 50-55 minutes or until set.

It's like a regular pecan pie with a cheesecake layer stuck in the middle.

 

And Jello Mousse

JELLO MOUSSE

1 4-serving size package Jello

1/2 cup boiling water

1 8-oz package cream cheese

1/2 cup cold water

1 cup Cool Whip + more for garnish

Berries or other for garnish 

Put the Jello in a small bowl and pour in the boiling water. Stir until completely dissolved. 

Add Jello to blender with cream cheese and cold water. 

Blend until smooth. 

Pour into a larger bowl and whisk in the 1 cup Cool Whip. 

Pour into serving dishes (4 to 6) and chill for at least two hours. 

Garnish with additional Cool Whip and a few berries. 

Try lemon Jello with blueberries, lime Jello with raspberries, cherry Jello with chocolate curls, orange Jello with banana slices, etc. 

Quick, easy, and so festive.

Keep praying for the brave people of Ukraine. Here is one English translation of their national anthem. What courage!

ENGLISH TRANSLATION
1. Ukraine's freedom has not yet perished, nor has her glory,
Upon us, fellow Ukrainians, fate shall smile once more.
Our enemies will vanish like dew in the sun,
And we too shall rule, brothers, in a free land of our own.

CHORUS:
We'll lay down our souls and bodies to attain our freedom,
And we'll show that we, brothers, are of the Cossack nation.
We'll lay down our souls and bodies to attain our freedom,
And we'll show that we, brothers, are of the Cossack nation.

2. Brethren, stand together in a bloody fight, from the Sian to the Don
We will not allow others to rule in our motherland.
The Black Sea will smile and grandfather Dnipro will rejoice,
For in our own Ukraine fortune shall flourish again.

Chorus

3. Our persistence and our sincere toils will be rewarded,
And freedom's song will resound throughout all of Ukraine.
Echoing off the Carpathians, and rumbling across the steppes,
Ukraine's fame and glory will be known among all nations.

Chorus

That's all I have this week, and I really need to get busy with my goals, so I won't be posting for awhile.

STAY HAPPY

STAY GRATEFUL

STAY HEALTHY

STAY HELPFUL

STAY PATRIOTIC

THANK YOU FOR SHARING MY LIFE