Help yourself to coffee!

How is everyone this morning?

Finally! We got the cars changed over late yesterday afternoon!

What a job that was!(don't let "him" know I said this...Crap! do I keep a lotta stuff!......in the car!)

I sure tossed a load & a  1/2 in the binny!

There is more to go too BUT I will sort it....(one of these days)..lol

Nice walk this morning...breezy BUT pleasent. Just heard them saying it is minus 2'c at the Pearson airport,(about 30 minutes from where I live.)

I wish the weather would settle itself....The poor dogs' coats are thick one day and all over the carpet and the couch the next!

What are your plans for today?

I'm using a helper today....have 3 places to do...2 are pretty simple...the middle one will be complicated!

They have their "first baby"....(anyone remember those "daze"?)....she is breast feeding....the kid whimpers...and out comes the boob!

Everything stops when the kid is feeding!

Oh well we will get past it!

Can ya top it?....lol

Just heard the Birthdays for today & they are.....

Dick Cavet is 71

Jodie Foster is 45

Larry King is 74

Meg Ryan is 46

&

Ted Turner is 69

Those are all I heard.

Haven't got a lot to talk about this morning, having not worked for 2 days!

Soooooo will hunt up a "share" and pass on good wishes to everyone for the day.

Take care!

Maybe see ya'll after work.

Carol/CSW/cas

(The following recipe would be a great addition to your Thanksgiving dinner!)

Corn & Sage Risotto

Metric Ingredient Imperial 15 ml olive oil 1 tbsp 250 ml whole kernel corn 1 cup 250 ml red pepper, chopped 1 cup 125 ml onion, chopped 1/2 cup 425 ml uncooked long grain rice 1 3/4 cup 1 L chicken broth 4 cup 5 ml ground dried sage 1 tsp 1 can cream of celery soup 1 - parmesan cheese, grated -

In large saucepan; heat oil over medium heat. Add corn, pepper and onion. Cook for 6 minutes or until vegetables begin to brown. Add rice and cook for 30 seconds, stirring constantly. Stir in broth and sage. Heat to boil. Reduce heat to low. Cover saucepan and cook for 20 minutes or until rice is done and most of liquid is absorbed. Stir in soup. Cook for 2 minutes until heated through, stirring occasionally. Sprinkle with cheese. Serves 8

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