My Bike

Carol, you and several others have asked me about my bike. As you can see it is a Biria. I bought it at the bicycle shop on East College Ave. towards Kaukauna. Isn't that the Recyclist Shop.? To tired to look it up. It has 7 speeds on it. I understand they are the only shop north of Milwaukee that handles this bike.

I love it as it has the wider tires, and as you can see it is super easy to get my leg over the bar. It is nice and low. Hey that is great!!! If I am still hear in 15 years, it will make life a lot easier.

I love the saddle bags on the back and also the basket. They come in real handy for the longer bike rides.

Isn't it just so cool!! :)

Cooking Classes

Hi Everyone
Just wanted you to know that on Tuesday June 7 at 6 o'clock pm I am having a cooking class.

This is not a Theda Care Project and I was not opening it up to all the Alumni Classes. I can hold about 15 people comfortably. If you are interested please let me know ASAP. The Menu will consist of:

• Beverage



• Appetizer



• Salad with fruit and Vegetables.



• Main Course



• Also a special dessert

There will be Door Prizes given out also. The cost will be $25.00 per person.The first 15 people that pay will be in the class.

If interested email me at verna.v@att,net ASAP

So many of you have been asking me to do this. We did a couple a few years ago, which where a huge success because of you.

Come and have an enjoyable evening out with friends.

Verna

Mike's Salsa

Mike brought this to the CHIP Class last evening to share with everyone. It is very good. Give it a try I think you will enjoy it. Plus it is quick and very easy to make.
Ingredients:

• 1 can black beans-rinsed and drained




• 1 can pinto beans-rinsed and drained




• 1 can white "Shoepeg" corn




• 1 medium opion chopped.




• 1/2 jar Jalapenos-mild or hot-chopped




• 3-5 limes-depending on size and amount of juice desired-squeezed

DIrections: Mix everything together. Leave in refrigerator for a few hours before serving. Mix before serving.

We ate it with scoops.

Thanks Mike for sharing with the class. It was great!!!!

Mexican Tortilla Soup

These are Fat Flush Tortilla Shells cut into thin strips and Baked at 350 degrees for 10 min.
,
This recipe is so very good. I started with a recipe in a book and totally changed it

Ingredients:

• 
  
  1 large onion, diced


• 
  
  2-3 garlic cloves, minced


• 
  
  1 cup diced green pepper


• 
  
  2 cups frozen corn


• 
  
  2 cans black beans, drained and rinsed


• 
  
  28 oz. can diced tomatoes


• 
  
  1 can Fire Roasted tomatoes


• 
  
  1 4 oz. can chopped green chilies


• 
  
  1 quart home made broth


• 
  
  3 teaspoons Wylers, on sodium Chicken Bullion


• 
  
  2 Tablespoons cornstarch


• 
  
  ripe avocados


• 
  
  Fat Flush Tortilla Shells


• 
  
  Cilantro, cleaned and diced with stems removed.


• 
  
  Siracha Sauce to taste

Directions:

Preheat oven to 350 Degrees. Cut Fat Flush tortilla Shells into thin strips. Place on parchment lined cookie sheet. Do not overlap. Bake for 10 minutes. Remove from parchment paper and cool on rack.

Saute onions and garlic until transparent. Add green pepper, continue sauteing. Add the next 7 ingredients. Bring to boil, reduce to simmer, continue simmering 45 minutes or so.

Mix cornstarch with a very small amount of water, Mix well. Add to soup mixture gradually, stirring the entire time.

Add Siracha Sauce to taste.

Serve in soup bowl. Top with sliced avocados, tortilla, and cilantro.

Mexican is hot. Eat this on the hot side if possible. That is so good for the metabolism. Remember HOT is good.

Enjoy!!!

2nd Alumni Herb Class Northside Hardware

Some more very special people!!! How can you not love all of these wonderful people!!

We had a packed out house for the second Herb Class at Northside Hardware. There where 29 people that came out for the class with June.

Did you know that Northside Hardware has over 100 different kinds of herbs at that place.

So if you are looking for something that you need, take a trek to Northside Hardware.

One of the recipes June gave us:

To kill those weeds that are growing, even when nothing else is cause it is just way too cold.

1 gallon vinegar

1 lb. salt

Tablespoon Dawn Soap

Directions:

Mix and spray on those weeds

If you are starting a new herb garden, must haves are:

• **mint



• **2-3 parsley plants-use for winter also-sometimes will winter over if it has good coverage



• 2 basil plants
  1 dill plant-will reseed itself



• These are perennials:



• 1 chive plant



• 1 garlic chive plant



• 1 garlic plant



• 1 rosemary plant



• 1 thyme plant

1. **Be sure to plant mint in a pot without a hole in. I prefer to leave the pot several inches above ground level. It is like a weed and will be in everything if you don't do this.






3. I love growing lots of fresh parsley for winter use also. I cut the parsley about 1/3 of the way down in the growing season. Wash well remove leaves from stems. (stems go in broth bag)



4. Put leaves in blender,and barely cover with water. You don't want a lot of water. I then freeze them in ice cube trays. When frozen, pop out and put in double freezer bags. Label the bag.. Use all winter long for soups, stews, wherever you want parsley. Including salads, I just drain off the juice and use as fresh parsley. So much more economical.






6. Make sure not to let any of your herbs go to seed. If you do you just shortened there life.



7. In the summer never cut your herbs more than 1/3 of the way down. In the fall I cut everything way down and mostly freeze or dry.






9. Herbs don't like a lot of water or a rich soil. Make sure to mix sand in your soil for good drainage.






11. Keep herbs by the back door. You will use them a lot more. Plants in a large strawberry pot would be great on the patio. Use Terra Cotta Pots if possible.

Have fun with your herb garden.

Did you know that Northside Hardware has over 100 different kinds of herbs at there store.

So take a trek over to Northside Hardware one of these days. It is going to warm up for more than just one day and then turn cold again.
Warm weather has to come, tomorrow is May 1.

In case you did not see it on my Theda Care email, the May 4th Herb Class at Memorial Park has been postponed to May 11. Let me know if you would like to come.