Bedside Manners
Susie's husband had been slipping in and out of a coma for several months. Things looked grim, but she was by his bedside every single day. One day as he slipped back into consciousness, he motioned for her to come close to him. She pulled the chair close to the bed and leaned her ear close to be able to hear him.
"You know" he whispered, his eyes filling with tears, "you have been with me through all the bad times. When I got fired, you stuck right beside me. When my business went under, there you were. When we lost the house, you were there. When I got shot, you stuck with me. When my health started failing, you were still by my side. "And you know what?"
"What, dear?" she asked gently, smiling to herself.
"I think you're bad luck."
The Grands
About Me
- Magnolia Memories08
- Deep South, United States
- First I am a mother of two sons, Chad 35 and Ryan 32. Through these beautiful sons, I have been blessed with two beautiful daughter-in-laws, Kelli and Erin. As a result of these beautiful wives comes three beautiful grands, Connor first and the only one for fives years. Then, Kelli and Chad blessed me with another beautiful grandson, Cooper, who is now three. Ryan and Erin blessed me with my first granddaughter, Presley, and now Presley has brother, Harper, who is 2. My blog is really all about family. The reason I chose Magnolia Memories as my blog title is I am from Mississippi! I love Magnolia's. Memories is something that I make everyday. I still have my mother who will be 89 on her birthday in April. My life is centered around my beautiful family. Life is GOOD!
Thursday, October 15, 2009
Wednesday, October 14, 2009
Rocky Road Popcorn Balls
Great anytime of the year, but especially good at Halloween for trick or treaters. A combination of rocky road candy and sweet popcorn, rolled into a ball."PREP TIME
20 Min
COOK TIME
5 Min
READY IN
25 Min
Original recipe yield 16 popcorn balls
INGREDIENTS (Nutrition)
3 cups miniature marshmallows
1/4 cup butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
1/2 cup miniature chocolate chips
Add to Recipe Box
DIRECTIONS
Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.
Tuesday, October 13, 2009
Beautiful Fall Table Displays
This is a website that I came across
that has some beautiful Fall Decorating.
Everyone is starting to decorate for the
Fall!!! Hope you enjoy this website.
farm4.static.flickr.com/3271/2897993004_33217...
This is just the prettiest Tablescape to me...
Tuesday, July 28, 2009
Fluffy topped cheese and onion tarts recipe
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook
-->
Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating
Ingredients
Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook
-->
Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating
Ingredients
Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen
Summer Refreshers
MIAMI, June 15 (UPI) -- Those carefree days of summer when it was all about, "Can I go out and play?" are still around, but make no mistake -- high-stakes testing is making inroads.
Educators are cautioning parents that the summer vacation, even the shorter version mandated in some school districts, can cost youngsters the learning edge they had when they left school in May or June.
"Typically, kids lose about four months over the summer, and they are not ready for the next grade," said Tracey Dils, a well-known children's writer ...
Educators are cautioning parents that the summer vacation, even the shorter version mandated in some school districts, can cost youngsters the learning edge they had when they left school in May or June.
"Typically, kids lose about four months over the summer, and they are not ready for the next grade," said Tracey Dils, a well-known children's writer ...
Monday, June 15, 2009
Oh I am Just Beside Myself!!!!
Mamaw is already shopping for Presley!!!
Erin and Ryan are having a baby girl.I am so excited. Cooper and Connor and
now a baby girl. They plan to name
her Presley I am not sure about the middle
name. I had to wait until 2:30 today for them
to call me. Their appointment wasn't until
1:15.But I have always thought it was a girl.
Today just made her official. Presley is just fine and Erin to.
I had to share my news....Maybe Chad and Kelli will have
another baby. Who knows this time Connor and Cooper
may have a baby sister!!!
Saturday, June 13, 2009
It's Picnic Time!
What are you doing this week???
I AM ON VACATION THIS WEEK. I
WILL BE KEEPING COOPER AND CONNOR
OH WHAT FUN I HAVE PLANNED FOR
US.
THINGS THAT WILL NOT REQUIRE A LOT OF MONEY. BUT IT WILL BE FUN MONDAY WE ARE OFF TO BONITA LAKES PARK FOR A PICNIC, BUBBLE BLOWING AND FEEDING THE DUCKS.
Is there a better way to spend a sunny summer day then having a spontaneous picnic?
Whether it's in a park, at the beach or in your backyard - picnics
are so much fun! Grab your very own basket that hold your goodies!!
When the mood strikes you are ready to throw in a few sandwiches,
some cool drinks and you're off on your picnic!
What you need:
- picnic basket, cooler, beach bag or cardboard box
- large blanket or tablecloth for sitting on
- handi-wipes or baby wipes
- recyclable plastic or disposable plates and cups
- Insect repellent, band-aids, sunscreen
Subscribe to:
Posts (Atom)