Sunday, November 30, 2014

Memory monday-Golf 2004

Pictured from left to right, Bill Brooker, Dave Scott, Butch Brooker, Bob Toomire, and Bill Moritz
These fellows went golfing as often as they possibly could and it was usually quite dark when they left. Butch finally balked and would not go before daylight!

Saturday Photo Ops

This very large cactus in the park on Texas St. has grown to landmark proportions. And it is literally a beehive of activity.

And then we have Harper's Roses
And Oranges...
And once again the shuffleboard courts are busy...No jackets here this day.
And last but not least we caught Kathy Ferrell deep in thought and being very careful while putting touch ups on their steps.

Friday, November 28, 2014

The Story of the Princess and the Dress-By Barbara Brooker

Miss Elise is my Great-Granddaughter and she is quite the little princess and loves to dress up. She didn't get that from me. Her Nana Susan told me she had outgrown all of her dress up clothes so I told her I would ask the Ropa Usada ladies of Magnolia Park to look for some suitable ones. Kay Voss and Irma Johnson hit the jackpot one day when they found this jewel of a dress. I washed it and boxed it up and sent it off as soon as I could because I could hardly wait to see her in it. Well Nana Susan gave it to her today and sent me these pictures and for those of you who are my friends on Facebook there is video of her dancing with her Papa(Grandpa) Gary and also one of her when she first saw it. I loved it!!

Thursday, November 27, 2014

Happy Thanksgiving!!

Holidays sneak up on me and more so as I age. But I remembered to wish you all a Happy Thanksgiving! And we have so much to be grateful for and one of the top ones on my list is that we are able to be here in sunny south Texas and enjoying the company of our winter season friends.

Monday, November 24, 2014

Memory Monday from 2003

This was taken on a bike ride in 2003. Seems like only yesterday, Right?

Caring for a dead turkey-humorous

Caring For A Dead Turkey

This may come as a surprise to all you pet lovers but dead turkeys do not make good pets.
Did you know that a dead turkey requires more care than a living cat and almost as much care as a living dog? Cats are pretty good at almost any temperature that people are OK with — whereas dogs are a little more touchy. Dogs seem to do better when it’s cooler. When it’s hot, dogs can get Tired Tongue Syndrome (TTS) and the panting can especially be annoying when you’re trying to watch something on TV. So, if you’re rich -or smart – have air conditioning installed. That way, both you and the dog will be more comfortable. Cats seem to be comfortable regardless, so they’re cheaper to maintain. You can have cats even if you’re too poor for AC. I’m very familiar with cats – I’ve been an observer of cats for years and I can tell you that they spend most of their lives sleeping on something soft.
This brings me to the dead turkey. Did you know that the most popular kind of dead turkey is a frozen dead turkey? Statistics prove this, but I don’t have those at hand right now; if you’re really interested you can google it. Anyway, dead turkeys are really quite a lot more trouble than a living cat or dog; turkeys require a lot more fuss.
Consider this: Did you know that a frozen dead turkey can quickly become a semi-frozen deadly turkey if you’re not careful? According to the USDA a frozen dead turkey “left thawing on the counter more than 2 hours is not at a safe temperature…” Even though the dead turkey may still seem frozen, says the USDA, the outer skin of the dead creature “is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly. ”
Dead turkeys require a lot more fussing than I thought. Cats are quite comfortable and safe between 40 and 140 °F. Dogs? They’re pretty comfy between 40 and 80 °F. Anything hotter than that is hard on the tongue. Dead turkeys start to become lumpy biohazards at 40 °F. This is something you need to consider carefully unless you live in an igloo, own a Haz-Mat suit, or plan on feeding it to your in-laws. I’m just kidding about your in-laws.
While cats and dogs can pretty much be kept wherever you have room for them, Turkeys? Not so much. If you’re thinking you’ll just throw your dead turkey in the trunk and forget it, don’t. I’m serious about this. Here’s what the USDA says, and I’m not making this up: “Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.”
So forget about keeping your frozen dead turkey on your backporch or tossing him in the basement. Apparently government employees have done this and gotten sick or worse. Cats are comfortable in the basement or the back porch; dogs don’t care much for basements, but do love back porches. Don’t put your cat, dog, or dead turkey in the trunk. I put that last sentence there for PETA members. I don’t like getting hate mail – it scares me.
Despite Ben Franklin’s colonial yearning to make the turkey the national bird, dead turkeys do not make good pets. Dead turkeys are edible though and quite good. If you decide to eat your dead gobbler you must understand that that it can become a deadly bacterial time bomb. In the interest of safety and in getting dead turkeys off your potential pets list and onto your table, here are some tips for you on how to thaw your dead frozen turkey so you won’t get sick. These tips are doubly important if you’re planning on serving your dead turkey to guests. Guests who become sick from eating your dead turkey may not only create a mess in your home, some will become litigious. If they do become litigious, you will become ill. So follow these guidelines that our government has published – we pay them a lot of money do things like this. I think it’s time we got our money’s worth.
Here are the USDA’s Dead Turkey Tips:
“Safe Methods for Thawing:
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
Refrigerator Thawing – When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times – Whole turkey:
* 4 to 12 pounds …… 1 to 3 days
* 12 to 16 pounds …… 3 to 4 days
* 16 to 20 pounds …… 4 to 5 days
* 20 to 24 pounds …… 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Cold Water Thawing – Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
* 4 to 12 pounds …… 2 to 6 hours
* 12 to 16 pounds …… 6 to 8 hours
* 16 to 20 pounds …… 8 to 10 hours
* 20 to 24 pounds …… 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Microwave Thawing – Follow the microwave oven manufacturer’s instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. A turkey thawed in the microwave must be cooked immediately….”
I kind of like the Cold Water method the best. You have more flexibility since you can thaw and store as opposed to the Microwave method which gives your dead turkey hot spots. Plus the cold water method is clean family fun. I’m sure many wives have recommended the cold water method to their husbands. If you like big pets and your dead turkey weighs 24 pounds for example, you and your family could have fun for up to 12 hours changing the dead turkey’s water. If you have young children, don’t make them try to lift 24 pounds by themselves – it could cause serious injury – which is a danger the USDA didn’t mention. Help your kids change the water and make use those 12 hours as good quality family time.
It’s interesting to note too that dogs and cats do not need their water changed every 30 minutes which is another good reason they make better pets than dead turkeys.
The good news is that I’ve never known anyone who has died from eating a dead turkey and you don’t either. I’ve never known anyone who has gotten very ill from eating a dead turkey and you probably don’t either. This means our tax dollars have saved many people from an early grave or from becoming very sick – or that turkey-dangers are overblown.
On the other hand, I have known lots of people who have gotten sleepy from eating dead turkey and ended up lying all over my house, snoring. All of these, though sleeping, did survive. So, I’m not sure how dangerous bacteria-laden dead turkey is, because, truth be known, you and I and all us humans are walking bacteria factories. Inside our body cavities…. Well, I’m not going there.
The last things you need to do before you stick your dead turkey into your oven are:
1. Chase the dog out of the kitchen – or put him in the basement. Dogs love turkey and you don’t want your dog messing with your bird.
2. Chase your cat out of the kitchen. Cats LOVE turkey and they’ll pester you until you give them a hunk of it. Don’t. Put your cat in the garage until the turkey is safely ensconced in your oven – on its final journey, so to speak.
3. Prepare the stuffing. I’ll get into stuffing safety next time.

Thursday, November 20, 2014

A Craft Project

These purses are on the agenda to be made sometime this winter. The snafu is that it takes 550 pop tabs to make one purse so we are begging everyone we know to collect tabs for the craft people.

Ready for Rats?

So this is a rat that could be the grand prize for the winner or loser of the RATS card game played in the pool hall. Now the ladies who play have not found their way to South Texas yet but certain people wanted them to know what is waiting for them. Shall we name him Ronnie? Or can you think of a better name?

Peggy’s Beef and Pepper Rice Skillet

Peggy’s Beef and Pepper Rice Skillet
1 LB ground beef
1 C. brown rice
2 green peppers
1 C. sliced onion
1 beef bouillon cube,crushed
2 ½ C. water
1 T. soy sauce
small can diced tomatoes

Brown beef in skillet and drain. Stir in green pepper, onion, rice, bouillon cube, water and soy sauce. Reduce heat, cover and cook over low heat until liquid is absorbed- about 25 minutes. Fold in tomatoes and heat through.
Grated cheese is a nice addition. Leftovers heat well.

Tuesday, November 18, 2014

Tip from a local

  1. This was in reply to a post I had about going for breakfast. 
  2. "El Ranchito is a great restaurant across from Big Lots here in Weslaco, Great for a group of 10 or so too! "
  3. Thanks Donna Gabbert over there in Rio Valley Estates

Park news

The park looks to be in good condition. Pine street and Willow have been resurfaced and when I went walking with Lil I didn't once need to "watch my step". In fact I never even thought of it.
There is always lots of park news/gossip and the challenge I always have is sorting out the difference. News is all you will find here. 
Crafting is going strong. There were perhaps 20 women in attendance and they put together snowmen made from baby food jars. I noticed there were several good ideas coming up. One involves pop or beer tabs. We have made items in the past with tabs but this one is different. It is a purse made with pull tabs and yarn so the request is officially out there to save all pull tabs for the craft people. It takes 520 tabs for one purse. I will post a picture asap.

Monday, November 17, 2014

Memory Monday -Los Ebonos bike trip

These photo's were taken way back (2009?) when we could go across the Rio Grande by a hand pulled ferry. So we took a a bike ride to Los Ebonos after using the ferry to cross the river. Los Ebonos is a small village in Mexico quite near the border. It is pretty much untouched by tourism so it is more a flavor of the real Mexico. Tourists are not catered to there and in fact viewed with suspicion. We all paid different prices for the same food because the merchants did not know how to convert and of course we too only had a rough idea. This trip is not possible now, or at least last I knew it wasn't, due to drug cartel activity and other dangers such as kidnapping. Doris and Judy looking over fabric.

The bike group met at a restaurant in Mission that featured a giant hamburger that was then cut with a machete.

Sunday, November 16, 2014

Sunday Service at Magnolia-by Don Loring

The warmer weather was a welcome change from the last few days and just in time for Sunday Services... We had just a few more at service today as more people come in for the new season...I know that from the reports of the weather up NORTH that many more will be coming in very shortly...

Pastor Stacey brought the message today from several passages in the Bible how the love of God for us will lead us on his plan for us if we will but listen with our hearts and not  with our heads...Sometimes our heads try to lead us in a direction that our hearts know is not right...The way we can strive to be on God's plan for us is to pray about everything and to study Gods word...

Remember to pray for the sick and anyone that comes to mind...The ones on the road in the bad weather sure need our prayers...See you in church next week....GOD BLESS ALL....

Monday, November 10, 2014

Memory Monday

 I am taking this opportunity to make Mondays a memory day. These are photos chosen at random from days gone by. Enjoy!

Sunday, November 09, 2014

Sunday Services at Magnolia

Well it's time to start the new season for Church at Magnolia again and today was the day... We had quite a few worshipers show up for the start of the new season... We were able to catch up on some of the happenings of the summer and enjoy each others company and fellowship...

Today Pastor Stacey brought the message from the Book of Ezekiel, chapter 14 with the theme of " Idols in the hearts of people "....This message brings to the people just what and how people can have idols in the heart that take the place of God in our lives.... Some times things we think of and desire in our hearts have a way of kind of taking over in our lives and become first in our thoughts and lives....Pastor brought out that it is very easy to be caught up in the material things of our lives and don't put God first....He taught that God wants to be first in our thoughts and in our hearts...This is a very good study with much to think about....Please study for yourself and read the Chapter to see just what God says about idols and the heart...

Remember to pray for all the sick that you hear about and for those that are on the road coming to the valley for the coming season....Also pray for any that comes to mind or you never know just when someone needs prayer in their life...See you in church next week....GOD BLESS ALL...

Saturday, November 08, 2014

Blond Banana Fudge

Blond Banana Fudge 
    Warm up your RV on cold or rainy days by making this delicious fudge. Then bring out a board game or a DVD and banish that cabin fever.
2 bananas, well mashed
2 cups sugar
2/3 cup milk
1/4 stick butter plus extra for the pan
2 tablespoons light corn syrup
    Butter an 8 X 8-inch pan or dish. Spray a two-quart saucepan. Stir all ingredients together over medium heat until they reach the soft ball stage (235-240 F.)  Remove from heat and beat until fudge  thickens and loses its shiny look. Working quickly, spread fudge in the dish and cool or chill until it’s firm. Makes 64 squares.

Where Winter is Not by Bowser and Blue

An amusing video about going where winter is not!

Saturday, November 01, 2014

Ambrose Demers Obituary

In Memory of

Obituary for Ambroise Demers

We regret to announce the death of Ambroise Demers on October 18, 2014 at the age of 74 years. He is survived by his wife, Liette; his children: Lucie Demers of Milton, Sylvie Demers friend of Jean-Guy Levesque, Mario Demers husband of Gail Dupras and Julie Demers-Rioux all of Kapuskasing; six grandchildren: Chantal, Amanda, Gérard, Émilie, Jean and Jonathan; three great-grandchildren: Nicholas, Alexis and Natasha; four step-children: Denise Carrière wife of Normand, Robert Bisson husband of Lorraine, Zoël Proulx husband of Charlene all of Kapuskasing and Monique Bisson friend of Daniel Brunet of Timmins; as well as six siblings: Marguerite of Rouyn-Noranda, Adrien of St. Catharines, Philippe of Manitouwadge, Marie-Rose Landriault and Maurice Demers of Kapuskasing. He was predeceased by his parents: Damase and Maria Demers; four brothers: Roméo, Alphonse, Albert and Ernest Demers; and three sisters: Marie-Claire, Thérèse and Angeline. Ambroise Demers will be resting at the Guenette Funeral Home on Friday from 2:00 to 4:00 and 7:00 to 9:00 p.m. The funeral service will be held on Saturday, October 25th at Nativité-of-Marie church at 10:30 a.m. with Father Fernand Villeneuve officiating. As expressions of sympathy, donations to the Heart and Stroke Foundation or the Canadian Mental Health Association would be greatly appreciated.

Nous regrettons de vous annoncer le décès d’Ambroise Demers le samedi 18 octobre 2014 à Kapuskasing à l'âge de 74 ans. Il laisse dans le deuil son épouse, Liette; ses enfants: Lucie Demers de Milton, Sylvie Demers ami de Jean-Guy Levesque, Mario Demers époux de Gail Dupras et Julie Demers-Rioux tous de Kapuskasing; six petits-enfants: Chantal, Amanda, Gérard, Émilie, Jean et Jonathan; trois arrière-petits-enfants; Nicholas, Alexis et Natasha; quatre beaux-enfants: Denise Carrière épouse de Normand, Robert Bisson époux de Lorraine, Zoël Proulx époux de Charlene tous de Kapuskasing et Monique Bisson ami de Daniel Brunet de Timmins; ainsi que six frères et soeurs: Marguerite de Rouyn-Noranda, Adrien de St. Catharines, Philippe de Manitouwadge, Marie-Rose Landriault et Maurice Demers de Kapuskasing. Il fut prédécédé par ses parents: Damase et Maria Demers; quatre frères: Roméo, Alphonse, Albert et Ernest Demers; et trois soeurs: Marie-Claire, Thérèse et Angeline. Ambroise Demers reposera au Salon Funéraire Guenette vendredi de 14h à 16h et 19h à 21h. La Célébration Eucharistique aura lieu le samedi 25 octobre, en l'église Nativité-de-Marie à 10h30 avec Père Fernand Villeneuve comme célébrant. Comme témoignage de sympathie, la famille sera reconnaissante des dons à la Fondation des maladies du coeur ou l’Association canadienne pour la santé mentale. ©


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