On the Porch
Onisha Ellis
Another week has passed and it seems all I have is chit-chat. We had a enjoyable visit with my aunt and cousin from Raleigh then almost as soon as they left my husband came down with a weird virus. He had no fever nor obvious symptoms except exhaustion. Then after a day he lost his voice. I spent the next five days thinking I was living with a seal. I kid you not, he sounded just like a seal at Sea World. I thought that was awful, but then he lost his voice totally. At first, that was kind of nice. (Ladies, you KNOW what I mean) To my surprise, I discovered I missed his ranting at the television and radio. After a visit to the doctor, some expensive pills and home remedies, I believe he is on the mend. His energy is coming back too.
There has been some excitement this week. Our daughter, was notified she is a top five finalist for an award in writing and she was asked to participate in a book signing at the U.S. Space Walk of Fame Museum. The other author will be none other than Jay Barbree, author of Neil Armstrong, A Life of Flight He has covered every single flight of the manned space program and she used his books as a reference as she wrote Jessie.
Tonight the seniors group at our church is having their Thanksgiving dinner. Husband won’t be going but I am ready to get our of the house….really ready.I am taking the pumpkin cake recipe that has been all over Facebook. It only uses a can of pumpkin and a cake mix. I pinned the recipe and you can find it on our Pinterest page Rebekah Lyn Books. I put it on the healthy recipes board. The other dish is what I call Pink Stuff. It is also called Cherry Salad. It is light, fluffy and easy to make.
My cousin Margaret put the recipe in the Ebenezer United Methodist church cook book. I have included it in case you need a quick and pretty dish for a party.
Cherry Salad
23 oz can prepared cherry pie filling
23 oz can crushed pineapple well-drained
1 cup pecans or walnuts chopped
14 oz can sweetened condensed milk
Pint of sour cream
8 or 9 oz container of whipped topping
Blend all ingredients together. Chill 4-5 hours. Serves 10
Hopefully next week I will have something profound to share. Or not, maybe we will simply chat again. Oh, I do have one profound thing to share. I spent part of the time creating Inspirational pins for my friend, Janet Perez Eckles. I haven’t perfected it yet, but here is one to share.
Old Things R New 