Friday, July 30, 2010

Mashed Potato, Kale Patties

These are really good. If you have never had kale before, give this a try.

Mashed Potato, Kale Patties

1 bunch kale cleaned and chopped-about 6 oz.
3 cups chopped Vidalia Onions or any sweet onions
3 cups Yukon Gold Potatoes-cubed in small pieces
1/3 cup diced fresh green onions
4-5 minced clove garlic
1 1/2 teaspoons Italian Seasoning
pinch salt
1 Tablespoon Earth Balance Butter
Lots of fresh ground black pepper

Directions:

  1. Cook potatoes in boiling water. Remove from water and mash.
  2. Cook kale for about 5-6 minutes in the same water.
  3. Melt butter in a dutch oven, add onions, green onions, garlic, Italian seasonings and a pinch of salt. Saute.
  4. Cool, add potato mixture and kale and black pepper.
  5. Make into 8-10 patties.
  6. Put parchment paper on sided cookie sheet.
  7. Place patties on parchment paper.
  8. Bake: 400 degrees for about 25 minutes.
  9. After baking place under broiler 5-8 minutes or until nicely browned.

Comments from Verna's test kitchen:

1-The next time I would put my fresh kale in the food processor and chop into small pieces.
2-These patties freeze up really nice. I doubled the recipe. After they were cooled I put them in the freezer, on a cookie sheet. After frozen I put in a freezer bag and marked them for future use.

Enjoy!!

Have a super great day!!!

Wednesday, July 28, 2010

Shoot for the Moon



Just for today:





Shoot for the Moon
And.......
Maybe you will land on the stars!



That is a good place to be!

Tuesday, July 27, 2010

Spinach Calazone's

I am on a calzone kick.
They are so great. After partially baking, and freezing them you are ready to go for that meal that you are to tired to cook. .
Come for supper, I have lots in my freezer.
Still love the Broccoli Calzone Recipe that was posted earlier (July 17th).

Spinach Calzone:

1/2 cup chopped onion
4 clove garlic minced
2 boxes frozen chopped spinach- thawed, and squeezed dry.
lots of oregano
cumin powder, other seasonings that you may like
fresh black pepper -ground
touch cayenne or to taste
tomato sauce or pizza sauce
mozzarella and Parmesan cheese of choice

Directions:

1-Saute onions in lightly sprayed pan
2-Add garlic, continue sauteing.
3- Add all the rest of the ingredients-except the cheese.
4-Mix well
5- turn off burner and add cheese, mix well.
Your mixture should not be runny, or calzone's will get soggy.
6-Roll out dough, put about 1/2 cup on dough. Fold over and crimp with a fork. (can rub water with your fingers over dough where it comes together to help seal) Put 2 slits in top so steam can escape.
Bake 400 degrees until golden brown.
I like to partially bake these ( just until very lightly browned) Cool, put on cookie sheet, freeze, put in freezer bags, mark for future use.

A pizza sauce would be great for dipping in above, preferably home made.


Vegetable Calzone's:

1/2 cup onion, diced
1/8 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon red pepper flakes or to taste
4 large clove garlic-minced
3/4 cup coconut milk
1/2 cup carrots, carrots shredded
1/2 cup potatoes finely diced
1/2 cup frozen or fresh peas
1/2 cup frozen or fresh corn
1/2 cup cabbage, shredded
1 tablespoon fresh thyme, chopped
1 tablespoon fresh lemon juice
fresh ground black pepper

Directions:

1-Saute onion for a few minutes in a sprayed pan. Add all the spices, continue sauteing.
2-Add garlic, continue to saute an additional 2 minutes.
3-Stir in coconut milk, carrots and potatoes. Reduce heat to low, cover and continue cooking about 10-12 minutes.
4-Stir in the green peas, corn, and cabbage, thyme, lemon juice and black pepper. Cook for 3-4 more minutes more.
5- Put in crust of choice.

If you go to Broccoli post July 17th you will find the crust recipe


Enjoy!!!

Have a great day.

MSG- Monosodium Glutamate



Excitotoxins-The Taste That Kills

By Dr. Russel Blaylock, MD


I found this article on the Internet. It is way to long to put on my blog. Please take the time to look it up and read. It is very frightening what is put in our foods, for taste, but the ultimate reason is for sales. The immediate harm that it is causing is horrible, but even worse is the long term damage it is doing to SO many.

Brain damage being just the beginning.

After you read this, I pray that their is one thing you do and that is read labels, and eliminate any products that have these chemicals in. Sorry that is two things I would like you to do.

Food Additives that ALWAYS contain MSG:

Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Protein
Hydrolyzed Plant Protein
Plant Protein Extract
Sodium Caseinate
Calcium Caseinate
Yeast Extracts Textured Protein including TVP
Autolyzed Yeast
Hydrolyzed Oat Flour
Corn Oil

Food Additives that FREQUENTLY contain MSG:

Malta Extract
Malt Flavoring
Bouillon
Broth
Stock
Flavorings
Natural Flavors/flavorings
Natural Beef or Chicken Flavorings
Seasonings
Spices

Aspartame-An Intense Source of Excitotoxins.

Aspartame is a sweetener made from two amino acids, phenylatanine and excitotoxin aspartame.



Aspartame complaints accounts for approximately 70 % ALL complaints to the FDA. It is implicated in everything from blindness, to headaches to convulsions. Sold under dozens of brand names such as NutraSweet and Equal, aspartame breaks down within 20 minutes at room temperature into several primary toxic and dangerous ingredients:

1- DKP (diketopiperazine) when ingested, converts to near duplicate of a powerful brain tumor causing agent.
2-Formic Acid (ant venom)
3-Formaldehyde (Embalming Fluid)
4-Methanol (causes blindness,,,extremely dangerous substance

This is in the following:

Diet soft drinks
sugar free gums
sugar free Kool Aid
Crystal Light
Thousands of other products claiming to be "low calorie" "diet" or "sugar free"

Please avoid the above at all cost!!! These are killing you!!!

I see so many of you that I love using these products, and I don't feel I can force what I believe on you.
But please look up this article and hopfully it will change you to the point that you will elimanate these products in your eating program.

It is just so much easier to go back to basics, such as fresh fruits and vegetables, beans liquines high fiber foods without labels. then you don't need to worry.

I care so much about you and your health.

Have a great day!!!! (after cleaning out your cupboards)

Monday, July 26, 2010

Be Good to Yourself

Thought for today:

We are so busy always taking care of others!!! How about taking care of just you today!!!!

God gave us one body to take care of!

Are you taking better care of your car, then you are your body????
Would you put anything but gas in your car to make it run well??
Why are we not taking care of our bodies as well as we take care of our cars.!!!!!
Why are we putting all that junk in our bodies?????

Cars can be replaced:

Their is only one of you.

YOU can not be replaced, so take care of YOU!!!!
You are important!!!!!!

Let's focus on just today, worry about tomorrow another time.

You are special, we need you in this life.

So put good gas ( fresh vegetables and fruit) in your tank today. What you feed your body today is going to affect you in the future-for the good or bad.

So take care of you!!!
We need you!!!!!

Have a great day!!!!

Sunday, July 25, 2010

Shredded Beets

I had these red beets in the refrigerator and then someone gave me some yellow beets. I wasn't real sure what I wanted to do with them, but they needed to be used before they spoiled.

This is what I did.

Shredded Beets:

  1. I wash the beets and boiled them until almost tender.
  2. After they cooled down I sliced them in rounds, still wasn't real sure what I was going to do with these beets.
  3. I decided to julienne the beets.


With half of the beets I decided to do the following:

  1. I minced 4 clove garlic, browned them in a sprayed pan and then add the julienned beets.
  2. I decided to make a creamy sauce for on top of spaghetti or rice.
  3. I added about 1/2 cup sour cream-low sodium About 1/4 cup Nutritional Yeast. Pinch of cayenne or to taste
  4. Add lots of fresh ground black pepper
  5. I threw in some fresh kale that I cheffinode-and continue cooking about 2-3 minutes
  6. Add a little bit of fresh grated ginger.

    I decided this really tasted good, but wanted to do something different with the other half of the julienned beets.

    Having left over sauce from the Tropical Cucumber Banana Salad, post June 29 that I served for a friends birthday party, I decided to try this on the left over beets.
    Adding some fresh orange zest and 2 oranges cleaned and diced, made for a delicious, light beet salad.

    Give them a try!! I think you will enjoy.

    Have a super day!!!!

Saturday, July 24, 2010

Dr Diehl

Thank you for coming out to hear Dr. Diehl.

I was so thrilled for his sake that we had a packed out house. Especially because it was all last minute.

Wasn't he great!!!!

He is such a kind and passinate man for CHIP and for the people.

Have a great weekend. Stay dry.

Monday, July 19, 2010

Dr. Diehl is coming into town



He will be at University of Wisconsin-Fox Valley.
1478 Midway Road, Menasha, WI 54952

Thursday evening July 22, (that is this Thursday) from
6:30 Pm-8:30 pm



We will be in the Lecture Hall-Room 1229



Come and meet Dr.Hans Diehl --Bring other alumni members, or friends interested in hearing more about CHIP. Or just to meet Dr. Hans Diehl.



I just talked to Dr. Diehl and I just found out I will be giving my testimony with Dr. Kay.


I have had the privilege of traveling around the United States with Dr. Diehl giving my testimony. It is so exciting being able to do this. I so hope my testimony encourages many to turn their lives around.





Any questions email me at verna.v@att,net



See you Thursday pm.





Have a super day.







.

I am Sprouting!!

Have you ever sprouted seeds???? Now is the time to give it a try.

I have a sprouter, that I picked up at a local nutrition store a few years ago, and it makes sprouting so easy.

Sprouting is a wonderful way to get concentrated nutrients and vitamins in an easy to eat form. I use them on salads, sandwiches, in wraps, smoothies, also in soups.

Also can be used in making breads, tortilla shells, etc. for the more advanced.


Sprouting seeds in a jar:

This is the way I started out a few years ago.

1-If you go to a natural food store, you will have many choices of seeds to sprout. I like many different kinds, but the combination of seeds is probably my favorite. If you buy them in bulk , they will be less expensive.

2- Start out with a 2 quart jar. You will need cheesecloth or a mesh on the opening of your jar. You can hold the cheesecloth on with a rubber band.

3-You will need enough seeds that when you turn your jar on it's side, they will not overlap.

Cover seeds with warm water, to 3 times the amount of seeds. in your jar. You will want these to soak

for a few hours or overnight.

(Sprouting occurs best at temperatures that are 70-75 degrees.) After rinsing, spread seeds out , so that they lay in your jar on the side. (you can do this just by gently shaking the jar.) Put jar on an angle with the opening towards the bottom so water can drain out. Cover with a towel. Continue rinsing several times a day. I like doing this in my sink over the drainboard.

4-On the 3rd or 4th day when you see sprouts growing, remove towel, and move sprouts to a bright spot to encourage the formation of green leaves. Continue rinsing at least twice a day until sprouts are nice and green

5- Remove seeds from jar, rinse away the hulls. At this time I dry them with paper toweling, and store in a sandwich bag .( I like to put the sprouts jelly roll fashion on paper toweling to keep sprouts in top shape.) They will keep in your refrigerator up to at least 4 days.


Give it a try! Very healthy, easy and inexpensive. Oh and they are just so good for you!!


Have a fun day!!!!!

Caramelized Onions

I tried this over the weekend and it was really good:

6- large Vidalia Onions, sliced thin- you need to use a sweet onion for this recipe
4 Tablespoons Earth Balance Butter
2 squirts Braggs Liquid Aminos
1 cup fresh bread crumbs
1/2 cup mozzarella cheese of choice
Fresh ground black pepper

Directions:

1- In slow cooker put in thinly sliced onions . and 3 Tablespoons melted Earth Balance Butter. Stir well.

2-Put a clean towel that has been folded on top of onions to absorb moisture. Put on slow cooker cover. Cook on low 6 hours. I did high for 5 hours.

3-Remove cover and towel, add paprika, Liquid Aminoes, fresh pepper and combine.

4-Preheat broiler to 500 degrees.

5-Add bread crumbs and half of the cheese. Drizzle with 1 Tablespoon Earth Balance Butter .
Transfer to a baking dish that has been lightly sprayed. Put under broiler until golden brown. Sprinkle with the rest of the cheese, continue to broil until melted.

This is so very easy and really good. Serve as a side dish or as a main course with a salad.

Enjoy!!!

Have a great day.

Wednesday, July 14, 2010

Sit in the Corner

Tuesday is my day to visit my 3 1/2 year old grandson, Vincent and his little sister, Charlotte
.Yesterday Vincent and I were playing hide-and -seek in the house, while Vincent's daddy was cutting the grass.

When Luke came in, I was correcting Vincent on something he was doing wrong. Because, Vincent was not listening to his fun filled grandma, Luke said he had to sit it the corner.
Then Luke said, and Nana, (that's what Vincent calls me) you just are not strick enough with Vincent, and he teasingly told me to sit in the corner also.

Can you see a 70 year young grandma sitting in the corner with her 3 1/2 year old grandson?????
I don't think either of us learned what Luke was trying to teach us.

We were having way too much fun!!!! (Check post June 21 to see my wonderful grandson.)

I told you everyday is an adventure in my life.

Have a fun day and stay out of the corners.

Tuesday, July 13, 2010

Broccoli Calzones

I used to make calzones in my unhealthy days, and they were always a favorite.
This recipe is a Verna recipe, so change amounts if you wish.

These are really good.

Broccoli Calzones:

In a sprayed pan, Saute:
1 medium onion -chopped
4-5 garlic cloves- minced fine

Add:
Red Pepper Flakes-to taste
2 10 oz. pkg. chopped broccoli
Continue sauteing a few more minutes.

Add:
Fresh ground black pepper to taste
1 teaspoon Italian Seasoning
1 teaspoon basil
pinch of nutmeg
1/2 cup mozzarella cheese of choice
1/2 cup Parmesan Cheese of choice
(I used Lisanatti Premium Soy-Station shredded cheese,Gluten free No MSG No Cholesterol
Found it in the Natural Food Aisle at Festival Foods on Northland Ave. in the refrigerator case.)
Couple scoops Tofutti-non-dairy-cream cheese
Mix well:

I had a Pillsbury Pizza Dough in my freezer forever. Decided to give it a try for the crust. It was a little higher in sodium then I preferred, but it sure tasted wonderful.
I rolled out the dough, (on chopping block that was sprinkled with corn meal) as thin as I could, into 6 by 8" pieces. I put 1/2 cup of filling on the dough, folded over the dough, crimped edges with a fork, cut off the excess dough.
Continue doing this until all dough is used up.I put the finished calazone's on Parchment paper, on a sheet with sides, that was sprinkled with corn meal.

Bake 400 degrees, until golden brown on the bottom. 20-30 minutes. Watch closely as the crust could burn very easily.

I didn't bake mine totally, so not real sure on above time.
I doubled the recipe, Made them a little smaller than above. I partially baked them, about 10 or so minutes, Removed from oven as soon as I saw a little golden brown on them. After they were cooled down, I froze them for future use.
When I wanted a calazone, I removed from freezer,, thawed in Microwave for 3 minutes and baked immediately in the oven until they were totally golden brown.


To make your own crust:

2 envelopes dry yeast
2 cups warm water
Mix-let stand 20 minutes

add:
1/3 cup oil-I would do less
1/2 cup cornmeal
5 1/2 cups Bob's Red Mill unbleached white flour
let rise until doubled.
Knead lightly
roll out- continue as above

I tried using half WW flour and it was way to heavy. Next time I will do all white flour.


I decided these needed a sauce for on top.

Sauce:
3/4 cup mayonnaise , vegan mayonnaise of choice
1/4 cup sour cream of choice-I used a low sodium-10 mg.
1 teaspoon dill dry or 2 teaspoons fresh
about 1 teaspoon Dijon Mustard
garlic and onion powder to taste
fresh ground black pepper

I am working on a "uncheese " sauce for above. Also a healthier crust. Will post later.

Enjoy!!

Have a super day.

Saturday, July 10, 2010

High Fiber Scottish Oat Muffins


My friend Jean told me about this recipe a few weeks ago. I was not in a hurry to try it as I so love my Zucchini Muffins, posted March 15th.

I didn't
think anything could be as good as my zucchini muffins. Well these were right up their even with the mistakes I made. I was in a hurry (oh gee is there anytime that we are not) and forgot to put in my egg replacer. In spite of that they still were very good. When you buy the cereal you will have the recipe, but I wanted to share changes I made.

The recipe is on the back of Bob's Red Mill, whole grain, High Fiber, Hot Cereal bag. It is called.

High Fiber Scottish Oat Muffins:

3/4 cup Bob's Red Mill Whole Wheat Pastry Flour-Make sure to use pastry flour, it is ground
much finer.
3/4 cups Bob's Red Mill Whole Grain High Fiber Cereal
1/2 cup brown sugar-I used dark brown organic sugar
1 teaspoon baking powder-aluminum free-It is believed aluminum causes Dementia and a
Alzheimer"s
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 cup banana mashed. I had frozen bananas in freezer, I thawed the bananas, and it worked
great.
1/2 cup plain yogurt-I used Greek Yogurt-lower in sodium
1 whole egg-I used egg replacer, but as I said forgot to put it in.
2 Tablespoons oil-I used plain applesauce in place of the oil. I didn't want the fat.
1/2 teaspoon vanilla-don't use imitation
1/2 cup shredded carrots-you may want to shred your own as the ones you buy are too coarse
1/2 cup chopped dates
1/2 cup chopped walnuts

Directions:
1-Mix together dry ingredients. In separate bowl mix together wet ingredients. Combine
the two mixtures and stir until moistened.. Fold in carrots, dates and walnuts. (Don't forget
the egg replacer)
2-Lightly spray muffin tin. ( I used the mini muffin tins-prefer them to the large muffin tins)
Fill 2/3 full. Bake at 400 degrees for 18-20 minutes. If the large muffins you will get 12-with
the mini muffin tins, I was able to get 24 muffins.

Note: Because I used the mini tins, I decreased the baking time to 10 minutes. Check with toothpick to see if done.

Be sure to leave the egg replacer sit for at least 5 minutes to get thick.

Thanks Jean for telling me about this recipe.

Thursday, July 8, 2010

Mangoes

I meant to tell you, when I was at Sam's Cub yesterday, I picked up the most wonderful mangoes. After peeling, I cut off most of the mango and then ate what was left around the pit.If you have never tried mangoes these where just so unbelievably juicy. Oh so very yummy!!

It was a mango that I had never seen before. They came out of Texas, and are called Ataulfo Mangoes. The entire mango is a golden yellow in color. Well worth your time to stop at Sams and pick up your mangoes and ice cream machine at the same time. You will be so glad you did.

I am making a coffee ice cream with in the next hour. Will share with you after it is made, if it turns out. It is a Verna recipe, so we will see.. Yes, it's healthy ice cream.

I stopped at Woodman's today just to check if they had Muesli still on sale-2 for $5.00, which is a fabulous price. Freeze for future use, as this price will not be that price very much longer.Many other items where still on sale in the natural Food Aisles-21-22.

Just wanted to let you know about the great prices. Groceries are getting so expensive. I love deals and I am sure you do also.

Have a great day!!!

Black Bean, Roasted Corn and Orange Salad

This is an excellent recipe
What is great about it, is that it can be made ahead. I love those kind of recipes. It is a little more work, but well worth it. I cut the recipe in half.
Read my comments on the bottom before making this recipe.

Black Bean, Roasted Corn and Orange Salad:

3 cans of black beans, rinsed and drained well. I use the black beans that have 10 milligrams of sodium.
6 ears of corn removed from cob, or frozen corn thawed.
1/2 large red onion, diced finely
30 grape or cherry tomatoes washed and cut in half
3 large navel oranges zested-reserve zest for the dressing, and cut oranges in bite size sections, removing pith and membranes
Several handful baby spinach

Directions:
1-Mix corn in glass pan with just a touch 0f oil. Roast at 400 degrees for 15 minutes stirring a couple of times
2-While corn is roasting, in a bowl, mix, beans onion, tomatoes, and navel oranges.
3- Add cooled corn to black bean mixture.
Drizzle
4-Serve individually on a bed of baby spinach
5-Sprinkle with pecans


Dressing:

Vegan Cumin-Citrus Salad Dressing:

1/2 cup oil
1/4 cup plus 2 Tablespoons light colored vinegar- I used Rice Vinegar
zest from 3 oranges
1-2 teaspoons spicy chili sauce
4-5 clove garlics
1 teaspoon ground cumin
small handful fresh cilantro
about 1/2 handful fresh mint
salt to taste
black pepper
Process in food processor until well blended.

Sweet and Spicy Paprika Pecans

1 tablespoon olive oil
1 Tablespoon Vegan butter-I used Earth Balance in the stick-4 in a pkg.
2 Tablespoons sugar
1 1/2 cups pecans
1/2 teaspoon paprika
salt to taste
1-Preheat oven to 350 degrees. While oven heats place oil and butter in large metal roasting pan, place in oven until butter melts. Remove from oven, stir in pecans. Stir until well coated. Sprinkle with sugar,paprika and salt.
2-Return to oven and roast for about 10 minutes more, stirring once or twice.
3-Remove from oven, if need more seasonings add while still warm. Cool to room temperature and store in tight container.

Notes from Verna's test kitchen.

1-I roasted the corn at 425 degrees between 15-30 minutes. Took forever at 400 degrees. Make sure to stir frequently, especially the last 15 minutes so they don't burn. I personally like them a little charred. (If you never had roasted corn before, you are in for a treat. )
2-Go easy with the oil on the corn or it gets way to greasy.
3-For the dressing I used 1/4 cup of oil and I felt it was still too much. Next time I would use 1/8 cup. I did not put any salt in the dressing. After making the dressing, I put it in a glass pint jar, covered, and refrigerated until ready to serve.
4-Putting the pecans in the oven was way too much work. I did them on the stove top in a dutch oven. (The reason for the dutch oven is I tripled the pecans to use in other salads) After they were cooled down I put them in a freezer bag and froze them. You do not want to leave nuts out, as they have oil in them and will attract bugs, especially in this humidity.
I did not use sugar, I put honey on the pecans, cause I wanted them to get like candy. Agave Nectar would work also.
II did not use any salt on the pecans. Next time I would like to try the smoke paprika. ( when these are all used up, I will give that a try.

Enjoy this recipe.

Have a super day.

Comments appreciated.

Tuesday, July 6, 2010

Broccoli Salad

I ran across this recipe and used to make it all the time. It is so very versatile and very good.

Broccoli Salad:

fresh broccoli cut into bite size pieces
red grapes-cut in half
shredded carrots
celery


Mix together:
mayonnaise- I use Hellman's ( go easy with it,) Use whatever mayonnaise you like.
honey or agave nectar
apple cider vinegar-I use Bragg's with the mother in it
fresh ground black pepper
Pour over vegetables and refrigerate.

Added ingredients if desired :

raisins
green onions
cashews
water chestnuts
cauliflower-I like using the yellow cauliflower when available, especially if company is coming.
You could use nutritional yeast and cayenne pepper in the sauce also.



This is a recipe that I have no measurements for. I start with broccoli and then use what I have on hand.

Make sauce separately to your own taste of sweetness.

Enjoy!!

Have a wonderful day!!!!

Curried Potato Salad

These are really good, and oh so easy, which we all love.

Curried Potato Salad

6-8 small potatoes
1/2 small onion
1 garlic clove-minced
2 Tablespoon oil or Mayo
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 cup peas
1/4 cup cilantro-chopped


Directions:
1-Cut potatoes in bite size pieces. Cook in boiling water. Don't over cook. Drain
2-Mix together all the rest of the ingredients.
3-After the potatoes are drained, pour this mixture over them. You want to do this while the potatoes are still warm.

Comments from Verna:
1- I did not use the peas.
2- Of course I had to add fresh ground black pepper.
3- I did use Hellman's Mayonnaise.

Enjoy!!!

Have a super day!!!

Monday, July 5, 2010

Wednesday's Alumni Walk

I am so sorry but I will not be able to make it to Wednesday's alumni walk.

Hope you all have lots of fun going over the Trestle Trail in Menasha.

Fresh Blueberries

Just wanted to let you know that Festival Foods on Northland had blueberries on sale for $1.28 a container. They were almost $4.00 a container a few months ago. The sale should last until Saturday.

Stock up. They freeze great for winter use.

Have a great day.

Sunday, July 4, 2010

Happy 4th of July Weekend




I just came back From Mackinaw Island. Went up with my special friend Deb. What a beautiful part of the country!!!

We had the privilege of staying with Deb's sister Sandy, husband, Jeff, Cristy and Cody in St Ignace. Thanks Deb and the Therrian's for a memorable weekend. It is such a beautiful. place to go to.

I did not buy any fudge or candy for me. But I did enjoy a few samples.

Have a wonderful Holiday weekend-what is left of it.