Thursday Good Morning!.....


Thought for the Day:....
Climbing the ladder to success is impossible with your hands in your
pockets.

Coffee is dripped.

 

 

Help Yourself, okay?

 

Time & Temp in

Toronto is...

 

The Sun is shining like a good thing out there!....BUT I wore my "down coat" on "The Walk" & glad I did......lol

We saw 3 other of The Ladies friends...& the usual sniffin' was carried out........lol

Yesterday went about as I expected...and I got home about 6:15.

Made Supper..sausages and boiled potatoes & peas for veggie.

Watched some television,(so ya think ya can dance & CSI/New York),...then made a few posts on line...one of which I totally screwed up with.....then went to bed!

Today is my "regular Thursday a.m. client,(today is laundry day)...& afternoon is on the same street...just down 2 doors. Should be an un-eventful day...except for the male client at the first call reminding me at least 10-15 times...that his memory is going and that he can't remember what he used to remember!!!!!  Okay!....I just hope he remembers to turn down the furnace from 27'c!!!!!!!!!

What is going on where you are?

How are those gardens doing?

BTW......I gassed the car yesterday morning......(ready for this?)....53.115 litres @ $1.413 per litre = $75.05 + 1 litre Synthetic oil @ $10.99+ tax is $11.76 total receipt is $86.81!!!!

After I cleaned the first place yesterday and then paid this gas-up fee........I had $3.19 in my pocket from the "pay" of that call. How sad is that?

There has to be something we can do to shake up this stupidity?

Any ideas?

I'll shut up now... & say...

Have a wonderful day...

Take care.

Be safe.

Prayers to those in need.

Carol/CSW/cas

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Cool Whip Pound Cake
18 oz. any flavor cake mix
2 cups Cool Whip
3 eggs
1-1/4 water
Blend all ingredients together on medium speed 5 minutes, scraping sides & bottom of bowl often.

Pour into greased & floured 10" bundt or tube pan.

Bake at 350º about 55 minutes or until tester comes out clean.

Cool in pan 15 minutes & frost as you wish.

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Dressed Up Dills
1 gallon sliced dills
4-5 coves sliced garlic
5 lb sugar
2 or 2 and 1/2 oz Tabasco (or any other good hot sauce)
Drain pickles in colander.

In same jar start layering about 1/2 cup pickles, 1 cup sugar, a sprinkle of garlic and Tabasco.

Continue layering until all ingredients are used up.

Close jar.

For about three days, frequently roll, turn, and/or flip jar to circulate the juices that are forming.

Good luck.

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Barbecued Pulled Pork
Pork roast(3-lbs, well trimmed)
1(16-oz) pkg. McCormick BBQ Pulled Pork Seasoning (in the spice rack at the market)
1/2-cup catsup
1/2-cup firmly packed brown sugar
1/3-cup cider vinegar

Place pork roast in the slow cooker.

Mix seasoning packet, catsup, brown sugar and vinegar until blended.

Pour over pork roast. Cover. Cook 8 - 10 hours on Low or half the time plus on hour on high.

Remove pork from slow cooker with two strong spatulas. (It will be falling to pieces.)

Shred with fork and return to slow cooker, mix and heat with sauce before serving.

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(Here's an oldie but a goodie, & is gonna be on my supper table tonight!)

Hamburger Stroganoff
1 can Cream of Mushroom Soup
1/2 soup can of milk
1 can Tomato Soup
1 and 1/2 lbs. ground beef
1 package wide noodles (about 8-10 oz.)
1 teaspoon salt
1 teaspoon pepper

Lightly brown onion and ground beef; drain off fat.

Add Mushroom Soup and milk.

Add Tomato Soup and blend all together.

Simmer while noodles are cooking.

In large pot, cook noodles according to package directions; drain.

Add beef mixture to noodles.

Stir to blend; heat until mixture is hot.

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Blueberry Muffin Cake
1 pkg plain yellow or white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners' sugar (for dusting, optional)
solid vegetable shortening for greasing the pan
flour for dusting the pan

Place the rack in the center of the oven and preheat oven to 350 degrees.

Lightly grease a 10 inch tube pan (angel food cake pan) with solid vegetable shortening, then dust with flour. (shake out the excess flour)

Measure out 2 tablespoons of the cake mix and reserve it.

Place the remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in a large mixing bowl.

Blend with mixer on low speed for 1 minute.

Stop mixer and scrape down sides of bowl, increase the mixer speed to medium and beat for 2 minutes more, scraping sides down again if needed.

Batter should look thick and well
blended.

Toss the blueberries with the reserved cake mix

Pour two-thirds of the batter into the prepared pan, scatter the blueberries over the batter.

Spread the remaining batter over the blueberries so that it covers the fruit.

Bake cake until it is golden brown on top and just starts to pull away from the sides of the pan, 45 to 50 minutes.

Remove from oven and place pan on a wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge of the
cake and invert onto a rack, then onto another rack so that the cake is right side up.

Allow to cool completely, 30 minutes more.

Place on serving platter, dust with confectioners' sugar and serve.

**Additional information: Allow cake to cool completely, then store covered in plastic wrap, at room temperature for up to 1 week. Or freeze, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter
before serving.

Have not tried this recipe, but sounds good. Hope you enjoy!

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Bon Appetite!