Yeppers it's hot that you know what down here in Texas but that's the norm for us but I love the winter's here LOL. No rain for sometime and none in the near future. The heat chases me inside now that I'm matured and getting into the golden years. I have high blood pressure for about 1 1/2 yr's and noticed that I cannot take being in the sun or heat like before. Some people don't notice it like my DH. His is worse than mine. Then one day I was listening to the News and they said people with high blood pressure should stay out of the sun. Only thing that saved my DH was going in for a sleep test. They could not get his blood pressure down all night. So when we went back to the doctor for the test results I told her about his blood pressure, So she checked it and it was high, then she went back to look at his chart and every time he went in for his check up it was high. This was upsetting for me cause you'd think the doctor would pay close attention to your charts. With that said only time I get out is early morning and late evening's.

QOD - I WAS supposed to go camping this weekend, but I am staying home inside my nice warm, DRY house. I have plenty to keep me busy here, but I was looking forward to a walk in the woods, a nice campfire and some fresh air. DeeMarie - I am glad the reading went well. In my opinion, you can't go wrong with Shel Silverstein. After I suggested him to you, I started rereading The Sidewalk Never Ends and remembered all over again why I love his work. Besh - 7 days and counting!! Raeanne - What good books are you considering curling up with? Not that I need to add any more books to my TBR pile! LOL Since I joined Paperback Swap, my TRB pile has grown out of control. And if I haven't said so yet, WTG on sticking with your WOE!! You rock! Tikanas - Did we ever hear about your birthday package from Raeanne? I love to hear about what others received. Maddie - Front and center young lady!! BJ - Same for you!! NHSuzanne - How is Tillie? You haven't mentioned her in awhile. Milkdud - Are you back from visiting your son? Did you get to talk with Patti? Zig - The early bird gets the rabbit! LOL I too tried to stay up to say rabbit-rabbit, but didn't make it. I am trying to get back on my school schedule, which means no more late nights. :~( School starts for me on Tuesday and I am not mentally ready to give up my summer. I am trying to get some things done (that I put off for too long) in the hopes that I can at least start with a clean house and a short to-do list. I fully expect to be crabby for the next two weeks! DH has been warned. But on the bright side, DS is finally coming home for a visit next weekend. He is in a wedding in State College, so I will only see him Thursday night and Sunday afternoon, but that is better than nothing. DD called and she has a fever and a sore throat. I hate when they are sick and far from home. :~( Since it is cold today (high of 59º!!) I am going to self-clean my oven. I hate to do that when it is too hot out. Hope everyone has a nice weekend (in spite of the weather). Hi to everyone I missed. Marci

I can't vouch for these lasting all week - not sure, but here are some recipes. Christmas Mornin Strata Serves 6-8 1 loaf French bread - cubed (either by hand or with a knife) 2 packages frozen chopped spinach -- thawed and squeezed dry 3/4 pound Provolone, chopped 14 large eggs 2 1/2 cups milk Salt and pepper -- to taste 2 teaspoons dry mustard (optional, but adds a nice little bite) 3/4 pound cheddar, shredded Grease a 9 x 13 inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes. In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven) When you bake it, watch it starting at about 50 minutes It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown). If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting. Makes 6-8 servings FIESTA OLE -woodie 1 bag of Tater Tots 2 large tomatoes, sliced or cut up 1 lb. bacon, cooked and cut up 1 large can diced Green Chilies (optional) 1 dozen eggs, scrambled (soft) 1 bunch green onions, chopped 8-10 oz. sour cream (optional) 2-3 cups grated cheddar cheese (or American & Cheddar mixed) Mrs. Dash seasoning (optional) In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese. Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting. Sausage egg breakfast casserole - Marilyn 1 1/2 # ground sausage 1 onion; chopped 1 red or green pepper (or both); chopped 1 teaspoon dry mustard 1 dozen eggs; beaten 8 large slices bread; cut into cubes 2/3 pound cheddar cheese cut into small cubes 2 cups milk Brown sausage in a medium skillet; remove and add onion, mushrooms and peppers. Cook until vegetables are tender. Gently combine sausage with vegetables, dry mustard, eggs, bread and cheese; pour into greased 9X13X2-inch baking dish. Pour milk over all. Cover and refrigerate overnight. Bake at 350° 30 to 40 minutes until puffed and golden. Do not over bake. This casserole is very versatile. Replace the bread with baked mini Tater Tots as pictured left. Or use fried bacon in place of sausage. Spice it up with chopped Jalapeno pepper and use Mexican cheese in place of cheddar. Add mushrooms and fresh herbs. *I like Velveeta in this. Vegetable Quiche Cups To Go Ingredients 1 package (10 ounces) frozen chopped spinach 1/4 cup diced green bell peppers 3/4 cup liquid egg substitute 1/4 cup diced onions 3/4 cup shredded reduced-fat cheese 3 drops hot-pepper sauce (optional) Instructions Line a baking tray with 12 foil baking cups, spray with cooking spray. Fry the spinach until well cooked, or for 21/2 minutes on high, and drain it. Mix the spinach, peppers, onions, egg substitute, and cheese in a bowl. Split between the 12 baking cups. Bake for 20 minutes at 350°F , check if the cups are cooked by inserting a knife in the center, if it comes out clean, they should be cooked. Any combination of appropriate vegetables and reduced-fat cheeses may be used. ________________________________________________________ Maybe you could make these up ahead of time, freeze them, take out to thaw the night before and then just bake em in the AM? Breakfast Burritos 8 eggs 1 TBL butter or oleo 8 sliced mushrooms 1 clove garlic, minced 1/4 cup sour cream 3 TBL Taco Sauce 3/4 cup shredded cheese, divided 10 soft tortilla shells 10 slices pre cooked bacon In skillet saute' mushrooms, onion and garlic in butter til tender. In a bowl, mix eggs, sour cream, taco sauce and 1/4 cup cheese. Pour over vegetables in pan and cook til set. Place one slice of pre cooked bacon on each tortilla. Spoon egg mixture into tortillas; roll up. Place seam side down in 9x13 pan. Sprinkle with remaining cheese. Bake at 350 for 5 minutes. Serve with sour cream and taco sauce. I make mine the night before and bake them in the morning til heated thru!

Gosh..here it is the second week of Dec., time does fly as one gets older! Anj...cute cartoon, DH and I had a wonderful day together, just food we really wanted and lots of whipped cream on the pie. As to Black Friday, no way on God's earth am I going shopping on BF! I did take advantage of a really great sale on Jo Ann's online shop and later 50% off at Michaels. Punk...you are so missed! I always enjoy your saying and quotes, this one was no exception. Still not painting? me neither! Although I really want to get back to my birds and butterflies. Luvs...Don't know how much Christmas decorating I will be doing and I plan to down size my decorations this year. It would be different if there were little ones coming to our home, but only adults and I guess I'm in what they call a "funk" or maybe just tired! But, there are a lot of very old family decoration that need to be passed on to my DD. Finally got the ornaments done and posted a picture on the other side, nothing great, really had a hard time doing these and they were so easy, just couldn't get into painting! I have the Fall decorations down and while I had the house in disarray I decided to down size my bell collection. I hadn't touched them since the flood so I thought it was appropriate to tackle this project on the 4th anniversary. I started with 5 rubbermaid tubs, and weeded them down to just 105 bells. DH took the rest to the Visiting Nurses shoppe today, we figure they are getting about 600 bells. Don't know why I waited so long, it wasn't hard at all... well mostly not hard. We will be traveling to the other side of the mountains this week as my Mom is having heart valve replacement surgery on Thurs. She is almost 84, but her DRs say she should be able to recover very well, so maybe having the appts and shops helped keep her in shape after all. The weather here is cold but dry and I hope it continues, the pass isn't fun at all when it is icy or snowing. It is a two lane road over some very high mountains. Going to work on some gift cards today, hopefully they will be fun and not frustrating as new things sometimes are, so everyone take care! Belle