Month: November 2020
About books, movies, cooking, and advice
Decorating, shopping, and finding the best price
Life, love and raising kids
Along with do-hickeys, what-cha-ma-call-its, and thing-a-ma-jigs
We’re just two Texas girls
Straight from the sticks
The only thing we won’t gab about
Is religion and politics!
In this blog post, Ann and I are reflecting on things that make us grateful.
Susan: Believe it or not, Thanksgiving is almost upon us. I don’t know about you, but COVID or not, the year has flown for me. Maybe it’s because I’ve been working hard to finish projects I kept putting off. Staying close to home has paid off in that respect.
Another thing I’ve noticed. I find myself paying a lot more attention to the small things that happen when the seasons change. The first hint of green that signals spring is coming, the blooms on the crabapple tree in my yard, the crisp fall air when the leaves begin to fall. I always notice it. But this year, I appreciate it like never before.
The same thing can be said for the kindness of people. We’re all having to deal with inconveniences. Shortages. Delays. And the list goes on. We can complain, or we can make the best of things. We can feel sorry for ourselves, or we can be grateful.
I’m grateful for my family. And those special friends I know I can count on. My health and my home. My life isn’t perfect, but hey, I’m not either. The good thing is, I wake up to a fresh new day every day. And I can make it any kind of day I want.
A great cold weather meal that will make the kitchen smell heavenly.
Hearty Navy-Bean Soup
3 cups (1 ½ lb. dried navy beans)
1 can diced tomatoes
1 large onion, chopped
1 cup diced ham or bacon
2 cups chicken brother
2 ½ cups water
Salt-pepper-parsley to taste
Soak beans in the remainder of the ingredients overnight. Bring to a boil. Reduce heat. Cover and simmer until tender. 1 ½ to 2 hours.
Serve with Broccoli Bread
- 10 oz. Pkg. frozen broccoli chopped & thawed
- 2 sticks melted butter (1 cup)
- 16oz. cottage cheese
- 2 t salt
- 4 large beaten eggs
- 2 boxes Jiffy Corn Mix
- 1/3 cup diced onion
- Mix well with a wooden spoon and pour into greased pan (9X13”).
- Bake at 400°, 30-45 minutes or until lightly brown.
- Cool slightly before cutting.
*can be put in freezer
Ann: One of my favorite quotes is below. The first time I read it, it made me stop and reflect on all the things I’m grateful for.
I agree with Susan. During this difficult time, we all need to pause…take a breath…and concentrate on what’s good in our lives. Even if it’s just having a good night’s sleep, or that first cup of coffee, or maybe it’s looking back through photo albums of our children and grandchildren.
Nothing remains the same…and someday soon, these challenging times will be behind us…because in the words of Mrs. Waylon Jennings… storms never last…. bad times all pass with the wind.
Susan’s cornbread recipe sounds delicious. I recently ‘doctored’ a cornbread mix and it turned out pretty dang good.
Use the cornbread mix of your choice and make according to package directions.
Add ½ to ¾ Cup of whole kernel corn (drained)
Also add a small can of chopped green chilis OR 1-2 chopped
fresh jalapeños. (remove the seeds unless you want the bread to have a kick)
Bake according to directions.