• Well Bob doesn’t have tomorrow off after all.  He has to work at least half a day till about 2 or so.  Oh what fun!! It should improve though they have another nurse starting part-time in a week or so and then the other nurse is coming home from vacation next week too.  So maybe it will settle back down to normal whatever that is.

• BTW I finally called Gulftel and still found out nothing but they must have done something on their end because it is acting better but I am still switching as it will work well for a few days then I will have problems again!!

• Thought for the Day- Happiness always looks small while you hold it in your hands, but let it go and you learn at once how big and precious it is.-Maxim Gorky

• Today is National Parsley Day. As mild a flavor as it possesses, parsley adds something. Its mild acidity (ounce for ounce, parsley actually has more vitamin C than oranges do), the fresh, green flavor, the color and texture. . . all contribute that last two percent to a dish.
  
  
  
• Parsley is more than a garnish, though. The classic recipe for oysters Rockefeller--the one that doesn't use spinach--employs parsley by the bunch. So does the lenten Creole soup-stew, gumbo z'herbes. In Lebanese cooking, parsley is used by the fistful in dishes like tabbouleh.
  
  
  
• If you have to cook with dried herbs, or if you have a dish that leans toward gloppiness (like crawfish etouffee), or if you have some leftovers you'd like to enjoy again. . . try adding fresh parsley. It brings the flavor and texture right up without altering the flavor of the dish deeply.
  
  
  
• Finally, there is the matter that parsley refreshes the breath. That's a minor point, but it has been used to explain the parsley sprig that comes on many plates (or used to.)
  
  
  
• Always pick the leaves off the parsley stems before cutting. It's tedious, but the leaves have a better flavor than the stems. (Save the stems, though--they're a great addition to the stock pot.) Chop the leaves finely, using a sharp chef's knife. A food processor beats it up too much. Don't chop it much in advance. Parsley loses its fresh charm if it sits out for more than an hour. Forget freezing.
  
  
  
• Two other members of the parsley family are out there, and may cause confusion. Cilantro is now almost universally available in supermarkets, and usually displayed right next to the flat-leaf and curly parsley. The leaves look different, but not dramatically. To be certain you have what you want, pick a leaf, break it, and smell it. The salsa-like aroma of cilantro is unmistakable. The other, much less common parsley variant is chervil, whose leaves are smaller than regular parsley. It has a subtle anise-like aroma and flavor.

• Special hugs and prayers for Betty, Louise and Maury, Gat and Jeanette, Mabel and Floyd, Grace, Ruth, Helen, and Anne.

• Remember the group prayer! “Heavenly Father, we ask that you watch over and care for all Cookin’ Seniors and those they love.

• Zora 

• JP-Hope that headache improves!!  Did you get any sleep last night after that scare you had???

• Cats-Please be careful!! Is you hand better today??

• Tippy-Bob has met some of those nurses too!! They are not happy campers! I hope you did report her and I hope the report does some good!!

• Beverly-Hope you are getting some help out of the Grands!!

• Sandy-You have to get here early to beat Shorty to the platter.  He takes his clean-up job seriously!! LOL

• Cilla-How did the Zoo go?? Was it the one in Gulf Shores??

• Doreen-Gulftel management, IMHO, can barely turn on a computer much less fix an internet problem.  I do not have a high opinion of them at all.  Shorty could do a better job than they do.  Thanks for the great recipe!!

• MargaretE-Glad you had a good town visit and a good lunch!!

• Helen-LOL Please don’t give Gulftel a hint on what a push-over I am!!

• Hugs and prayers for all!

• Zora

Hi everyone,

Finally getting a chance to pop in again.  Been without internet for a few days and it's driving me crazy. 

I get to baby sit my DGGS tomorrow for a few hours.  Should be fun but he's coming at 6"15 a.m. as his mommy has to be to work at 6;30.  Wonder what we will do to entertain ourselves.

Guess I'll go read some of the back chats to see what I have missed.

I'll try to get on oftener now.

Drove home this evening in another thunderstorm. The lightning display was fantastic! It's just raining now...no more thunder.

I'm hoping to sleep well tonight after a poor one last night. Oh, and the clock made it to the burn barrel instead.

Have a great day, everyone! ***JP

Good day everyone its a overcast day here. I have done my housework now all I need to do is to go to the shop and get bread and milk for my friend who is on her way home from holiday, I have been feeding her cat and birds. Hope you all have a nice day. Margaret E 

It is a bright sunshiny morning here. It will probably get to at least 90° later today but now it is 68°! Pretty nice for July!

Parsley Day, sounds good to me. I like it but Jim is not crazy about it so if I buy a bunch it seems I always have a lot of it go bad before I get it used.

I am adding armloads of hugs, prayers and well wishes to the baskets this morning as I repeat the group prayer. Travel prayers for those on the roads.

Lois

Before I even say good morning, I don't want to forget this. Lois, if you throw that parsley in a paper bag and put it in the deep freeze for a few weeks it will "freeze dry" and you can crumble it up and put in in a spice jar. That way you have no waste. Now:

GOOD MORNING COOKING SENIORS........I HAVE MISSED EACH AND EVERY ONE OF YOU.

I guess I just faded away because I didn't want to be such a whiner and things were just not going well on the family front. As it stands now, Mom is on anti-psychotic drugs, has not been out of bed in weeks and refuses to get up for any reason. I fear she is pretty much gone to us and it has been difficult to deal with, but I am reaching a point of reconcilliation.

My sisters are both regaining their health and learning to take it a little easier.

My grandson had a very dangerous surgery last week but made it through just fine. He is in a lot of pain and will be for some time but I understand the girlfriend is a "comfort". LOL.

During his pre-op appointments and turmoil we took his sister to Disney World and really finally had  a great vacation with no family emergencies interrupting. We spent three days and three nights there, then to Daytona Beach because she had never seen the ocean. We had to drag her kicking and screaming by the hair out of the water. So then DH surprised us. We were zonked out in the back seat when we heard him say something and give someone some money. We woke up at another beach. Would you believe GULF SHORES?  And yes Zora, I did try to call!!!! We were there only a couple hours but I tried three times! What an extraordinarily beautiful beach with such nice warm water. Then home, back up to the UP and now home again. We didn't realize how much we needed that vacation. Sometimes you just need to get away  to regain your perspective.

We finally finished all the tile and hardwood and have ordered the stairs. When that and the baseboard is installed I guess I have another staining marathon.

We are haveing a student show at the gallery so I have been doing a lot of painting trying to get five good pieces ready.

Fraidy is getting braver all the time. He actually came out once when we had visitors.

I want to thank those of you who sent me cards and notes during my 'retreat". Hope you are all doing well. Love you all.

R.

Top of the morning to everyone.

BETH!! Good to see you back. Have fun with the little one. Is this going to be an ongoing thing?

ZORA~~I haven't heard a thing (no big surprise) over the "report" but the other guy who does the job on Thurs. and Friday said they acted VERY differently when he got there and scrambled to get the lab stuff done up according to new procedure.

Half days of work really are a pain.

JP~~You sure have a rough sleeping pattern. Do you get naps in during the day?

NANCY Z~~Happy Polka Days to you. (smile)....Couldn't resist.

MARGARET E~~Nice to have a friend like you. Not only do you take care of the pets but do the shopping. Bless your heart.

LOIS~~How is the quilt coming for your DD? I don't see the quilt block as your avatar. ???

CATS~~How is the hand today?

((((((((((((( RANDI ))))))))))))

You have been missed and I have been thinking about you SO much. Good to see you!

Today is a "fun" day. I'm off to have an early lunch with a friend and then we are heading to a shop called "Kris Kringle" to shop till we drop. May even talk DH into going out for a good ol' WI. fish fry tonight to complete the day.

I'll make sure to ask for parsley on my plate.

Wishing you all a good day.

Tippy

Good morning everyone,

Just wanted to let you know, we got the results of all Floyd's tests.   Not very good.   They found a mass in his large intestine, and are admitting him on Aug. 4, for a biopsy, will then decide where to go from there.  It's going to be a long two weeks!

 Mabel

((((((((MABEL and FLOYD)))))))) 

Prayers continue to be with you.

Zora, sorry they are messing with Bob and his schedule!! Bummer!!

JP, hope you got some good sleep last night.

Lois, enjoy your day at home! Can’t wait to see your quilt block.

Tippy, have fun shopping!! Sounds like fun…

Waving to all…Filling the baskets with lots of hugs and prayers for all…

 

 

Doreen, I have a couple of questions about your recipe. 1) what is the amount of eggs? 3, I assume but what is 2 ½?

2) Are the figs 2 cups and then mash or mash and measure 2 cups?  

Thanks…Dad’s figs are in (if I can get them before the dang birds!!!  Thanks for sharing the recipe.  cilla 

FIG BREAD

INGREDIENTS:

2 1/2 3 eggs

2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

1/2 cup buttermilk

PREPARATION:

Flamingo chick : A six-day old flamingo chick is assisted by an adult one as it explores its enclosure at the zoo in Hanover, central Germany.

This recipe came from my neighbor. It is sooooo good!

Bubble-Up Pizza

1 pound lean ground beef or ground turkey

1 tube of Pillsbury Grands Reduced fat buttermilk biscuits, Quartered 

(We happen to be able to find Whole wheat reduced fat, yum)

2 cups mozzarella cheese, shredded (reduced fat if you wish)

1  15 oz. can tomato sauce

1  16 oz. can diced tomatoes

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped celery

1/2 tsp. basil

1/4 tsp. garlic powder or 1 clove fresh minced garlic

1 tsp. Italian seasoning

Vegetables such as zucchini, summer squash, fresh tomatoes, eggplant)

(NOTE: I have only used the zucchini so far. I dice them with the skins on and use about 1/2 a medium zucchini)

Preheat oven to 350º. In a skillet brown meat with onion, green pepper and celery over medium heat until brown, stirring to crumble. Stir in basil, garlic and Italian seasoning. Add tomato sauce and canned diced tomatoes. Add quartered biscuits, stirring gently until they are coated with sauce. Remove the biscuits from the sauce and place in a greased 9x13 pan.

Add the vegetables to the remaining sauce and stir until well coated. Spoon over biscuits. Bake for 25 minutes. Sprinkle the mozzarella cheese and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Tippytoes