I cry for all I'm worth
Even though I know we share a memory
Of you and I on Earth.
As I sit upon the windowsill
Looking out into the rain
There's still a brightness in the sky
That clears away the pain
As I look into the Heavens
I feel that you are gone
But I know that you are there with God
Singing Life's Eternal Song
-By: Rachel Schlow, age 10
Yesterday we lost our little Jasper. Well, he wasn't that little anymore! He turned out to be a good sized cat, considering he started out life an abandoned runt.
He was our friendliest cat. He was silly too. Lately he had taken to hanging from the screen door and peering into the kitchen. It was kind of creepy to be standing at the sink doing dishes and then, when you turn around, there's a huge pair of green eyes staring at you from outside!
"May I a small house and a large garden have; And a few friends, and many books, both thrue, both wise, and both delightful too!"
Special K Bars
Combine 1 C sugar and 1 C Karo syrup in large pan and bring to a boil. Stir in 1 1/2 C peanut butter mix well. Remove from heat. Add 6 C Special K cereal. Stire well. Press into well greased 11 x 13 cake pan. Take 1 C Chocolate Chips and 1 C Butterscotch Chips and melt together in microwave. Blend and spread over bars.
One of the planet's most versatile grasses; bamboo can be eaten, worn, used to build shelter and boats - it's an amazing product of nature.
Quotation of the month:
“Life is either a daring adventure or nothing. Security is mostly a superstition. It does not exist in nature." Helen Keller
For I am persuaded, that neither death, nor life, nor angels, nor principalities, nor powers, nor things present, nor things to come, Nor height, nor depth, nor any other creature, shall be able to separate us from the love of God, which is in Christ Jesus our Lord.
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.