1. What are you wearing? ~ light blue jean capris, sandals, white sleeveless tee, pale yellow zip-up sweatshirt-type jacket. 2. What have you eaten today? ~ a breakfast burrito, fresh fruit, yogurt, black coffee 3. Do you like Daylight Savings Time? ~ no strong feelings one way or the other 4. Do you have plans for this weekend? ~ paint powder room; plant wild flower seeds out on property; work in garden a bit 5. If you had to eat at a fast food restaurant for every meal for a week, what restaurant would you choose? ~ maybe Taco Cabana, as I love Mexican /New Mexican foods 6. Where do you spend most of your extra/fun money? ~ during the Fall & Winter: art and decorative things for my home; Spring & Summer: flowers and things for my gardens 7. Which flavor of ice-cream do you prefer? ~ DH makes a to-die-for fresh strawberry ice-cream, but only a couple times a year. The rest of the time, my fav is a good Rocky Road 8. Do you like your handwriting? ~ Yes, I inherited my mother's handwriting and have always gotten compliments on it. Unfortunately, my DD did not get that gene. 9. Can you water or snow ski? Are you good at it? ~ Yes, both . . . and yes What is the longest car trip you've ever taken? ~ one year when the kids were 13 & 3 years old, we bought a VHS player for our SUV and took a summer road trip from our home in New Mexico, through Phoenix to Morro Bay and finally Carmel-By-The-Sea. After a few days we headed up the coast highway to San Francisco. A few days later, on to a rented cabin on the eastern shore of Lake Tahoe. Next, on to Las Vegas (no shows; no gambling; DS & DH wanted to experience some alien adventure ride there) , Next, down through Arizona's Painted Desert and back home to New Mexico. The VHS player was both a blessing and a curse, as my kids were both more interested in the movies than in the gorgeous scenery, but DH & I loved that trip. Lynn

ky la: Thank you for sharing your father's obituary. When I read it it brought back memories of growing up in Boise and visiting my older brother who went to school at ISU in Pocatello. Your father sounds like a terrific man who certainly left this world way too early. I know that I can tell you the obvious, that you should not blame yourself, that there is no reason to feel guilt. You will have many folks telling you this, but the olny thing that will really ease those terrible feelings is time. Know that with time things will become easier. Know that different folks greive in different ways. A person who outwardly appears to be in complete control may just be torn up inside... it's hard to tell. I'm sorry about your dad. If he were anything like a number of the fine folks I grew up with in Southern Idaho, then I know that the world is a lesser place with his passing. --in my thoughts, --John

There's not just the broken relationship with Dad ... but the complication of having resented brother, as favourite, while growing up ... but with a residue continuing over the years, which was involved with the request/demand that you forgive. Life does get complicated, doesn't it? I rather like the idea of the two chairs, inhabiting each in turn. Sometimes when I have an issue with God, I imagine myself stepping out of my skin, going a short distance away, looking back and asking what response I imagine that God would make. Though we're supposed to respect God unquestioningly, I've suggested to a number of folks that it's O.K. to have issues with God: He/((She) ain't eggs ... She/He won't break when given some rough handling. I hope that you can find/work your way through to a satisfactory resolution to this issue. I hope that you have a trusted friend who is hugely respectful, caring and willing to listen (and who knows how to keep her/his mouth shut not only during ...[ but after, with regard to others, as well]). Sometimes a leader or regular person of faith can be helpful in dealing with such an issue. Good wishes as you proceed on this portion of your life's journey. ole joyful

Last night I went with a Brazilian theme, making Feijoada (a stew of pork, sausage and black beans) served with rice, and a side dish of "Brazilian Collard Greens" I had made the Feijoada many times, and knew it would turn out well, but it was the first time ever making the collard greens dish, which was also a big hit. FEIJOADA -- BRAZILIAN BLACK BEAN STEW 3 lbs pork (cubed) 1 lb linguica (cubed)(Portuguese smoked sausage) 4 oz thick bacon chopped 1 oz Armour dried beef (chopped fine) 2 1/2 large sweet onions (chopped) 1 Tbsp minced garlic 5 15oz can Black Beans (drained) 1 15oz can Refried Black Beans w/ lime 1 Tbsp adobo sauce (optional) 2 chipotle peppers (seeds removed and minced) (optional) 2 cups water In large pot over medium heat cook bacon until most of the grease is out and the bits are lightly browned, remove bacon from pan and reserve. Raise heat, and add pork and cook, stirring frequently, until the outside of the pork is completely cooked and lightly browned. Remove from pan and reserve. Add onions to bacon grease, and cook until onions are soft and translucent. .Add the garlic, the sausage, the dried beef, the adobo sauce and the (optional) peppers and return the bacon and pork to the pan and cook and stir for another 10 minutes. Add the beans drained well, plus 2 cups of water. Bring to a low boil and simmer for 45 minutes, stirring occasionally. Add the can of refried black beans and stir it in well. Keep warm over low heat until ready to serve. ------------------------------------------------------------------- For the Brazilian Collard Greens dish I looked up a few recipes and mostly followed this one: https://braziliankitchenabroad.com/brazilian-style.../ But the as-made version is as follows: Brazilian Collard Greens 1 bunch of collard greens stems removed and thinly sliced 2 thick strips of smoked bacon diced 1/2 sweet onion diced 1 Tbsp minced garlic 1 Tbsp of extra virgin olive oil 1 tsp red pepper flakes Salt and pepper to taste 1 Tbsp apple cider vinegar 1 orange, (peeled, sliced thin as garnish) Instructions Heat the olive oil in a medium skillet over medium to high heat Add the bacon and cook until browned, about 3-4 mins Add the onions and garlic cook until transparent, about 2 mins Turn the heat to low and add the collard greens and toss gently until the greens wilt and soften, about 4 minutes Remove to serving dish, toss with vinegar, garnish with the orange slices