On My Mind Today

It was bad enough that we had to endure months of non-stop political ads. Not sure how things were in your state, but NH literally had nothing but political ads, one after the other, each one worse than the last. Once the polls closed the ads finally ceased, and I was hoping for a brief respite before the holiday ads began. I could not have been more wrong. BAM!! Before we even had time to breathe the first Christmas ad was aired. Commercials may be necessary in order for networks to air programs, but sometimes they seem to take up more time than the show. It appears that retailers can't find enough ridiculous ads to bombard us with in an attempt to have us spend money we don't have. Trying to convince everyone that their family and friends need the latest toy, gadget, fashions or technological breakthrough. And who, may I ask, are the people out buying someone a new car for Christmas? Must have far more money than I do. Don't get me wrong, I love Christmas, but not because...

My sister has made this casserole at Thanksgiving for many years. It is creamy and delicious and has been a big hit with the entire family. This dish is very easy and is not only great for your holiday meal, but also for weeknight dinners. Corn Bread Casserole 1 can creamed corn 1 can whole kernel corn ( undrained ) 8 ounces sour cream 1/2 stick (1/4 cup) melted butter 1 box Jiffy corn bread mix Preheat oven to 325 degrees F. Grease a 1-1/2 quart casserole dish. 1. Mix all ingredients and pour into the prepared dish. 2. Bake at 325F for one hour. Enjoy!!

With the Thanksgiving holiday around the corner, I felt it was a good time for all of us to contemplate who we would like at our Thanksgiving dinner table if we were given the opportunity. There are so many people who have impacted our world in positive ways, so I ask the question, who would you invite to your dinner table? Events over the last several years have recently had me reflecting on history, and the people who have come and gone leaving a major impact. In the midst of these thoughts one question came to mind; if I could invite anyone to my dinner table, who would it be? The answer was not quite as simple as one might think. As I started to compile my list, I found they would be a multi-faceted and diverse group, and the table would need to be quite large to accommodate them all. The people I have listed below is a small sampling of who I wish I could have the opportunity to talk with. They are religious figures, Native American leaders, Presidents, First Ladies, Civil Rights ...

November has arrived, and with it come the gray clouds hinting of what's to come. It has never been my favorite time of year, and I often struggle to remain in an upbeat frame of mind. It takes a bit more energy to push through the gloomy days. Another reason November seems this way is because I know my loons will be departing before long. I have enjoyed listening to their repertoire of calls from spring to fall; imagining all the while what they might be telling one another. Such a beautiful, haunting sound that speaks to my soul. I will miss this very much. While visiting with a very dear friend, she questioned if I had seen a difference in the color of the loons as the seasons changed. I told her that they were very drab looking the further into fall we progressed. She read an article in a local publication about the loons which made her think of me, so she generously shared it with me. Although I have always loved the loons that return to our lake each year, I had not given muc...

In the UK they are known as Fondant Potatoes, and in the US, they are hardly known at all. They are buttery, crispy on the outside, creamy in the middle and worth a try. These are the most delicious potatoes I have had in a long time! They would certainly be a great addition to any of your holiday gatherings. Enjoy! Melting Potatoes (Fondant Potatoes) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons unsalted butter, melted 1 tablespoon minced fresh thyme 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups chicken broth 2 garlic cloves, lightly crushed and peeled Note: Use potatoes at least 1-1/2 inches in diameter. DO NOT  use a glass baking dish. Adjust rack to upper-middle position. Preheat your oven to 500°F (260°C). Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss them with melted butter, thyme, salt, and pepper. Arrange the potatoes in a single layer in a baking pan and roast until the bottoms are browned, about 15 minutes. Remove pan from oven and usin...

"Take patriotism away, and the nation's soul has fled." ~ Edward Mark Deems We all know people who believe flying or displaying the American flag makes them a patriot; that this symbolic gesture is proof of their patriotism. Then others will bellow and boast of their love of country and patriotism, but what their words are truly exhibiting is prejudice, conceit and hatred.  Yes, true patriots fly the American flag. However, the flag does not belong to one person or group, and it certainly does not belong to a political party. It represents the freedom, dignity, and true meaning of being an American, and it belongs to all of us. Having pride in our country is commendable, but true patriotism is recognizing that your welfare is deeply intertwined with the general welfare of your fellow countrymen. If you are to prosper, then everyone else must also prosper. In difficult times it is more important than ever to come together. Standing alone while spouting about your rights an...

Of all the seasons in New England, fall is my favorite. The warm days and cool nights of early fall breathe life into my soul and energize me. The beauty of mid fall when the leaves put on a breathtaking display of red, orange and gold is a vision unlike any other. Then late fall arrives when the days and nights get cooler, the leaves fall from the trees and November arrives. November, one of my least favorite months (with March being the other); gray days with little sunshine to warm our bones and brighten our spirits. If it were not for Thanksgiving at the end of the month, and Christmas in December, it might be extremely difficult to get through the darkness. November can bring gloomy moods if we allow it to, so I try to find some fun and enjoyment even on these days. When my oldest daughter was around two, we happened to be looking out on a cool, gray November day. The wind was blowing hard, and the leaves were falling from the trees. As I stood staring...

From Jill Mills at kitchenfunwithmy3sons.com , these pumpkin pie cupcakes have the delicious flavor of a pumpkin pie, and a similar texture. They only take a short time to prepare, and about 20 minutes baking time. Once they are cooled and chilled, just top with whipped cream and enjoy! The only problem you might have, is not eating too many at one sitting.  Pumpkin Pie Cupcakes 1 - 15 oz. can of pure pumpkin puree 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all-purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon baking powder whipped cream for topping Preheat oven to 350 degrees F, and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder and whisk until combined.  Pour dry mixture i...