Sorry Folks that I haven't posted any news for quite a while but in the last few weeks most of the news has either been happy or sad if you know what I mean.. The ones going up NORTH are happy and excited to get to go home and see the kids and or the grand kids, and the ones left are sad to see them go....We have had some leaving each week for quite a while now and it's beginning to look a little bare in the park....We just pray that they all have a safe and healthy summer and hurry back to the Magnolia Family in the Fall..
On a sad note we have lost two members of our Magnolia family in the last couple of weeks..On April 22 we lost Elaine Edith VanOstrand Amundson (Miss Ellie) .... She was buried April 25 at Oak Grove Memorial Gardens in Irving, Texas...
This last Monday evening we lost George Lane.... This was quite a shock to us in the park that are still here....One of his sons has come down to take George up to Iowa for burial..
For those who might be able to attend his funeral it will be at
Lauferswiler Sievers Furneral Home
Fort Dodge , Ia.
Visitation will be Friday at 4:00 PM. May 2.....
The funeral will be at 10:30 AM Saturday May 3
Burial will be at St. Joesph Cemetery in Duncombe, Ia.
Cards may be sent to
Kevin Lane
710 Cedar View Ln.
Bellevue, Nebraska 68123
This blogs sole purpose has transitioned to one of keeping in touch with each other. Over the years it has been primarily for letting everyone know what is happening and also for promotion to add more folks to our Winter Texan family. The core of things has changed and we must change along with it. We still want to know what is happening with our friends no matter where they may be located. So continue to let us know where you are and what is on your plate.
Wednesday, April 30, 2008
Tuesday, April 22, 2008
Thanks again Kay V.!
These are Bill Saubert's pretty trees--a Nutmeg (I think) and a Fig. Jim is starting to wash Bill's mobile.....
Pic's from Park
Dorothy Brandes hummingbird....the baby is perched on the edge, wondering why I am taking it's picture!
Monday, April 21, 2008
Thanks Kay!
We are still here in the Park...should leave for home on May 1st. Getting sparse around here. We did have 44 at the potato/BBQ supper the other night. I wondered where they all came from! Jays left yesterday, so Bill and us are it on this street.
I was wondering where the park web site went to??? For some reason I cannot seem to get it to come up. Gads, another problem with this computer. I thought I would check and see if we were missing anything!! hahaha
The junk yard next door is getting cleaned up and a big "For Sale" sign is in front of it.
The weather is the same, warm to hot. We did have about 3 nights when it cooled off, great for sleeping! 58 in the AM---we about froze!!! hahaha You can see we are not conditioned to Mn weather anymore.
Clyde and Barb are getting out more, he goes to get togethers....they both look better than they did this winter. He used his walker to come to the potato supper, so that is an improvement!
Well, no more news that I know of, so will close for now. Stay well, Kay
I was wondering where the park web site went to??? For some reason I cannot seem to get it to come up. Gads, another problem with this computer. I thought I would check and see if we were missing anything!! hahaha
The junk yard next door is getting cleaned up and a big "For Sale" sign is in front of it.
The weather is the same, warm to hot. We did have about 3 nights when it cooled off, great for sleeping! 58 in the AM---we about froze!!! hahaha You can see we are not conditioned to Mn weather anymore.
Clyde and Barb are getting out more, he goes to get togethers....they both look better than they did this winter. He used his walker to come to the potato supper, so that is an improvement!
Well, no more news that I know of, so will close for now. Stay well, Kay
Thursday, April 17, 2008
Key Lime Pound Cake
Sounded really good!
Recipe: Key Largo Key Lime Pound Cake with Key Lime Glaze 4/17/2008
INGREDIENTS
* 1 cup butter
* 1 cup shortening
* 2 cups white sugar
* 5 eggs
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 cup milk
* 1 1/2 teaspoons vanilla extract
* 1/2 cup key lime juice
*
* 1/4 cup white sugar
* 1/4 cup butter
* 3 tablespoons key lime juice
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch
tube pan.
2. In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light
and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine
the flour and baking powder, stir into the batter alternating with the milk, vanilla
and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
3. Bake in the preheated oven until a knife inserted into the crown of the cake
comes out clean, about 90 minutes.
4. While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup
sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a
wire rack while still warm, but not straight out of the oven. Poke several times
with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep
into the holes. Allow the cake to cool completely before serving.
Recipe: Key Largo Key Lime Pound Cake with Key Lime Glaze 4/17/2008
INGREDIENTS
* 1 cup butter
* 1 cup shortening
* 2 cups white sugar
* 5 eggs
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 cup milk
* 1 1/2 teaspoons vanilla extract
* 1/2 cup key lime juice
*
* 1/4 cup white sugar
* 1/4 cup butter
* 3 tablespoons key lime juice
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch
tube pan.
2. In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light
and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine
the flour and baking powder, stir into the batter alternating with the milk, vanilla
and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
3. Bake in the preheated oven until a knife inserted into the crown of the cake
comes out clean, about 90 minutes.
4. While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup
sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a
wire rack while still warm, but not straight out of the oven. Poke several times
with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep
into the holes. Allow the cake to cool completely before serving.
Saturday, April 12, 2008
Texas Sweet Onions
OK-----you all left too soon! haha only 82 early today, so we went onion hunting. This is our haul for now--will go again tonite when the field is done. Many large ones...the single picture of 2 are 16 and a half inches around each---and weigh a pound apiece! They are dry already, so no need to worry about them. Such fun!!!!
Kay
P.S. Ron/Elaine we are using your driveway to store them!
Kay
P.S. Ron/Elaine we are using your driveway to store them!
Wednesday, April 09, 2008
Fish Fry
Jim V. And Dave B. were busy rounding up people to go on a fishing expedition Monday and the boat load of fisherpeople caught 200+ fish! So the Magnolia fisherpeople decided to have a fish fry to celebrate the going home of many. Too bad Butch doesn't like fish.:-( But here are photos of the people who do!
Tuesday, April 08, 2008
Saturday, April 05, 2008
Buttery Onion Soup:revised
Kay S. says it is a keeper. She dished it up last night to rave reviews.
Buttery Onion Soup 4/5/2008
2 Cups thinly sliced onions
1/2 Cup butter or margarine
1/4 Cup flour
2 Cups chicken broth
2 Cups milk
8 oz. shredded mozzarella cheese
salt and pepper to taste
Saute' onion in butter 20-30 minutes in 3 qt. sauce pan till nicely carmelized. Blend in
flour, add milk and broth, heat until boiling, boil one minute, reduce it
to low; remove from heat and let it cool down; the cool down process is important. Kay and I added the cheese on top of the bowl just before serving and this seemed to work well. Otherwise the cheese is stringy.
Buttery Onion Soup 4/5/2008
2 Cups thinly sliced onions
1/2 Cup butter or margarine
1/4 Cup flour
2 Cups chicken broth
2 Cups milk
8 oz. shredded mozzarella cheese
salt and pepper to taste
Saute' onion in butter 20-30 minutes in 3 qt. sauce pan till nicely carmelized. Blend in
flour, add milk and broth, heat until boiling, boil one minute, reduce it
to low; remove from heat and let it cool down; the cool down process is important. Kay and I added the cheese on top of the bowl just before serving and this seemed to work well. Otherwise the cheese is stringy.
Friday, April 04, 2008
Hummmmm
A hummingbird sitting on a nest. She was cool and calm while I took pictures. I was careful not to startle her because the hummers are much more skittish than the ones in Colorado. Click on pic for a closeup
Thursday, April 03, 2008
RX List site
Do you want to know more about the meds your doctor has prescribed? I went to this site and found out oodles I did not know about the meds I take including what substances they are made from. Saffron is in one of my medications. I was impressed with this site.
RXList.com
RXList.com
Wednesday, April 02, 2008
Shhhh...
It is oh so quiet in the park. Not many of us left. I do like the lack of activity after the always hectic season. It is a nice change of pace. Breathing room.
There have been many many changes in the park. Most of the changes involve exchanging and selling of mobile units. There are two more older units leaving the park. One new mobile coming in on Pecos street. There are several parks in the valley that have closed and those people are looking for places to put there mobiles. Perhaps we can get those places filled up this summer. I have often been surprised by someone coming to stay here and then deciding to buy something in the park. It happens all the time. I attribute it to the people who are here. They are an amiable bunch. Also we are located in one of the best spots in the valley. The road directly east of the park is named Mid-Valley and that says it all.
Change is an ongoing thing and who knows that better than the person who puts the park directory together. Good thing I do not stress over it!!
There have been many many changes in the park. Most of the changes involve exchanging and selling of mobile units. There are two more older units leaving the park. One new mobile coming in on Pecos street. There are several parks in the valley that have closed and those people are looking for places to put there mobiles. Perhaps we can get those places filled up this summer. I have often been surprised by someone coming to stay here and then deciding to buy something in the park. It happens all the time. I attribute it to the people who are here. They are an amiable bunch. Also we are located in one of the best spots in the valley. The road directly east of the park is named Mid-Valley and that says it all.
Change is an ongoing thing and who knows that better than the person who puts the park directory together. Good thing I do not stress over it!!
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