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Odessa, MO —
We have had a great week – actually, two good weeks. The “Bear” has been feeling a lot better and in a very nice mood. He is acting so nice it is scary, but I am not going to complain.
He has not mentioned biscuits and gravy, and on Friday morning I made him homemade biscuits, bacon and gravy. He told me my biscuits and gravy were better than Cracker Barrel or any of them, and I was shocked. If that weren’t enough to really shock me, he decided he did not need to go to the VFW breakfast we attend once a month because I had made him biscuits and gravy the day before. I sure don’t know what is going on, but I like it.
We both love Mexican food and have a special care for fried ice cream. I have an old recipe for fake fried ice cream, so I thought that since he has been being so good, I would make some for him.
Maybe fried ice cream
2 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1 1/2 cups crushed cornflakes
1 quart (4 cups) vanilla ice cream
1 cup caramel ice cream topping or honey
1/2 cup whipped cream or frozen whipped topping, thawed, if desired
Melt butter or margarine in medium saucepan over medium heat. Add brown sugar and cinnamon, stirring until well blended. Stir in crushed cereal until well coated, spread on cookie sheet. Scoop balls of ice cream onto cereal mixture. Roll balls until coated with cereal mixture; place in 13x9-inch pan. Cover, freeze. Before serving, allow ice cream balls to stand at room temperature for 5 minutes. Serve topped with ice cream topping and whipped cream. Makes 8 servings.
We both love nonalcoholic sangria, so I made a pitcher of that on one of the warmer days last week. The “Old Bear” really enjoyed his day out, and as I prepared the sangria, I remembered the time we went to a restaurant in Kansas City with our oldest daughter, Renee. She bought a pitcher of sangria, and I loved it. I did not realize it was alcoholic and drank several glasses. I was told that I giggled all the way back to Odessa.
Sangria
1/4 cup sugar
1/4 cup water
1 lime
1 orange
1/2 lemon
1 (25.4 ounce) bottle white Catawba grape juice
1 tablespoon orange flavored liqueur or orange juice
1 cup sparkling water, chilled
In small saucepan, combine sugar and water. Cut off ends of fruits, add ends to mixture in saucepan. Bring to a boil, boil 3 minutes. Cool; discard ends. Cut remaining lime, orange and lemon into thin slices. In 1 1⁄2 quart nonmetal container, combine sugar water mixture, grape juice and liqueur, mix well. Add fruit slices, refrigerate. Just before serving, add sparkling water, stir gently. Makes 10 half-cup servings.
When I was a little girl, my grandma always told me that being sweet and kind to people was helpful, so next week I will try that on him with some more biscuits and gravy.
See you next week.
We have had a great week – actually, two good weeks. The “Bear” has been feeling a lot better and in a very nice mood. He is acting so nice it is scary, but I am not going to complain.
He has not mentioned biscuits and gravy, and on Friday morning I made him homemade biscuits, bacon and gravy. He told me my biscuits and gravy were better than Cracker Barrel or any of them, and I was shocked. If that weren’t enough to really shock me, he decided he did not need to go to the VFW breakfast we attend once a month because I had made him biscuits and gravy the day before. I sure don’t know what is going on, but I like it.
We both love Mexican food and have a special care for fried ice cream. I have an old recipe for fake fried ice cream, so I thought that since he has been being so good, I would make some for him.
Maybe fried ice cream
2 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1 1/2 cups crushed cornflakes
1 quart (4 cups) vanilla ice cream
1 cup caramel ice cream topping or honey
1/2 cup whipped cream or frozen whipped topping, thawed, if desired
Melt butter or margarine in medium saucepan over medium heat. Add brown sugar and cinnamon, stirring until well blended. Stir in crushed cereal until well coated, spread on cookie sheet. Scoop balls of ice cream onto cereal mixture. Roll balls until coated with cereal mixture; place in 13x9-inch pan. Cover, freeze. Before serving, allow ice cream balls to stand at room temperature for 5 minutes. Serve topped with ice cream topping and whipped cream. Makes 8 servings.
We both love nonalcoholic sangria, so I made a pitcher of that on one of the warmer days last week. The “Old Bear” really enjoyed his day out, and as I prepared the sangria, I remembered the time we went to a restaurant in Kansas City with our oldest daughter, Renee. She bought a pitcher of sangria, and I loved it. I did not realize it was alcoholic and drank several glasses. I was told that I giggled all the way back to Odessa.
Sangria
1/4 cup sugar
1/4 cup water
1 lime
1 orange
1/2 lemon
1 (25.4 ounce) bottle white Catawba grape juice
1 tablespoon orange flavored liqueur or orange juice
1 cup sparkling water, chilled
In small saucepan, combine sugar and water. Cut off ends of fruits, add ends to mixture in saucepan. Bring to a boil, boil 3 minutes. Cool; discard ends. Cut remaining lime, orange and lemon into thin slices. In 1 1⁄2 quart nonmetal container, combine sugar water mixture, grape juice and liqueur, mix well. Add fruit slices, refrigerate. Just before serving, add sparkling water, stir gently. Makes 10 half-cup servings.
When I was a little girl, my grandma always told me that being sweet and kind to people was helpful, so next week I will try that on him with some more biscuits and gravy.
See you next week.
