Always one of my faves!!! Would love to see this in person!!! Enjoy these great reunion songs from the cast of Grease!
You’re the one that I want!
And…..
Summer Niiiiiiiii…..ights!!!!
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Author: lifedesigning1
“Apparently” Noah Had a Great Time!
“Apparently,” Noah had a great time! We’ve been planning to go the Wayne County Fair and this little boy has just put the icing on the cake for me!!! “Apparently” we’ll have a good time! 😉
AND……
“Apparently” you need to Check him out!
ATMs Thank Customers
Way to go TD Bank! They turned their ATMs into “Automated Thanking Machines!” What a beautiful video! I had tears in my eyes the first time I watched this! They have really changed some people’s lives! Get the tissues ready!
Share this amazing video with your friends! ❤
#TDThanksYou
It’s Hummingbird Time Again! ;)
It is amazing to wake up early, grab my cup of coffee and sit outside to admire my hummingbirds! I had noticed one looking for our feeders so I made sure they were out and filled with fresh nectar by the next day! But, of course, did I remember the ins and outs of making hummingbird nectar? Nope, yet again I was searching the web looking for that recipe! LOL! I found a great site! http://www.wildbirdshop.com/Birding/humfeed.html
This site explains the best types of feeders…stay away from the drip tube feeders, they will bring bees to your feeder which will fight with your hummingbirds. Always keep your feeder clean and filled with fresh nectar!
Recipe: (from the site mentioned above! Thank you http://www.wildbirdshop.com)
In nature, hummingbirds eat flower nectar for energy and bugs for protein. Flower nectar is 21% to 23% sucrose – regular table sugar – so it is very easy and inexpensive to make. Here is the recipe for making hummingbird nectar:
- Mix 4 parts water to 1 part table sugar in a pan. For example, use 1 cup sugar to 4 cups water. Do not use honey, Jell-O or brown sugar. Especially do not use artificial sweeteners. Putting hummingbirds on a diet will kill them. They burn prodigious amounts of energy for their size and need real sugar. Do not use red food coloring. It is unnecessary and can harm the little hummers even in low concentrations because they eat so much nectar. If your feeder isn’t red, tie a red ribbon on it as described in the Feeders section, above. Do not add anything else that you might think of. Just sugar and water, that’s all.
- Bring to a boil then remove from the heat. Stir it while it is heating until all of the sugar is dissolved. Don’t boil it for long because that will change the ratio as water is boiled off. The reason for boiling is not to make syrup, but to drive out the chlorine in the water and to kill mold and yeast spores that might be in the sugar. This will help make the nectar last longer both in the feeder and in your refrigerator.
- Cover and allow to cool before using or pouring into the storage bottle. We recommend making a large batch of nectar and storing it in the refrigerator in a 2 liter soda bottle (washed thoroughly first.) This makes refilling the feeder so easy that you won’t mind doing it every few days.
Also they have a guide to go by when changing your nectar vs the temperature outside as not to get your hummingbirds sick! I have never seen this on a site before and am grateful for it! I am following their guidelines and now have around 4 hummingbirds that visit us very frequently! They even make it difficult for me to try to change the food! LOL! I have to sneak their feeder away and fill it very quickly! LOL! I love it and so does my 7 year old!
| High temperatures | Change nectar after | |
| 71-75 | 6 days | |
| 76-80 | 5 days | |
| 81-84 | 4 days | |
| 85-88 | 3 days | |
| 89-92 | 2 days | |
| 93+ | change daily |
Make sure to check out the site for more information about hummingbirds! (I had to pause to smile at my hummingbird! LOL!) Remember these are guidelines to follow, always check your nectar to make sure it looks ok as well!
Enjoy your hummingbirds! And Make it Your Life!
Live the life of your dreams and take the time to watch your hummingbirds! What amazing creatures!!!!!!!
Hopefully pics to come 😉 If I can catch a good one of the little beauties!
VIDEO: 80 year old did what?!?!?!
This 80 year old woman comes on stage with her partner Nico and the audience and judges show their skepticism. Simon yawns, boredom is shown by people in the audience….But what she does will surprise you all!
Enjoy the video…get the tissues ready!
We are capable of anything! ❤
Meatless Meals 4: Broccoli Cheese Soup
When You Think “Lenten Meals” — Think Vegetarian!
As a family, Lenten Meals to us are an opportunity to enjoy “meatless” meals. And, I do mean — ENJOY! During the Lenten Season, we make an effort to eat “meatless” two times a week — on Wednesdays and Fridays. I will do my best to post some of our favorites during these next few weeks!
Growing up in a four row-home complex surrounded by family members (through birth & adopted)…. grandmothers, aunts, uncles and cousins…. during the time when every Friday was meatless, I have many a recipe for “meatless” / “lighter” meals. Many are the “normal” fare…. Macaroni & Cheese, Grilled Cheese Sandwiches, Spaghetti in a meatless red sauce, Fish Dishes, Egg Dishes, Crepes (palacinka)….. But, some are very “ethnic” in nature. As you will notice as I share them with you through my posts. I expect at times, you may be taken back asking yourself —- “Really?” As to the likes of our Slovenian “Turnip Pie” for example. And, then you will make it, taste it and delight in its deliciousness!
Here’s our favorite recipe for…
Broccoli Cheese Soup
- 2 tablespoons butter, melted
- 1/2 medium onion, chopped
- 4 Tablespoons butter, melted
- 4 Tablespoons flour
- 2 cups half-and-half
- 2 cups vegetable broth, homemade or store-bought
- 1 small head of broccoli, washed, cutting mainly, bite size, florets for the soup (you can buy the florets at your local grocery and use the stems if you wish)
- 1 cup carrot, julienne thinly or grate
- salt and pepper, to taste
- 8 ounces extra sharp cheddar cheese, shredded
In a saute pan, melt your butter and saute the onions. Set aside.
Melt the additional butter in the same pan and whisk in the flour for approximately 5 minutes.
Stirring constantly, slowly add the half and half.
Cook for approximately another 1 – 2 minutes.
Then, add the vegetable broth — as you continue to whisk the ingredients together.
Reduce your heat and simmer this for approximately 20 minutes. After 20 minutes, add the sautéed onions, broccoli florets and carrots.
Cook over a low heat until the vegetables are tender.
Approximately, 20 – 25 minutes.
Taste and add salt and pepper to your preference.
At this point some people like to puree it in a blender or use your infuser blender (my favorite!).
We just eat it like this because the florets are bite size.
The soup should be a nice consistency.
Over low heat, now add the shredded cheese stirring until it is well blended.
Serve it in a hollowed out mini round bread or just serve it with some delicious crusted bread!
Top with a little of the shredded cheese and as always…..
Enjoy!
Meatless Meals 3: Mary Ann’s Crab Imperial
Meatless Meals 3: Lenten Meals: Mary Ann’s Crab Imperial – Adapted from a coveted Cossie Snyder’s recipe!
During Lent, it was a given, Cossie Snyder’s in Allentown, Pennsylvania is where you would find Bob, our girls, my mom and myself on a Friday night. Marie Geletkanych, co-owner with her husband, would wait on our table. A lovely woman, knew us by name and we always ended our meal with the most delightful of conversations. And, some Irish coffee! :)!
Enjoying Cossie Snyder’s because of Marie’s hospitality was one thing but, another…. they had good food! Lobster tails, fish, crabcakes, Crab Imperial — were some of our favorites on their menu. Mom always got breaded fish, the girls and I enjoyed their Lobster tails! To this day, I will say — It was the best or could compete with any lobster tail in our area or anywhere we have eaten to date. The reason I say that…. they knew how to make them! They were perfect! Not undercooked and not over cooked — and, always served with drawn butter!
Bob’s favorite, on the other hand, was their Crab Imperial. He loved it so much I would call Marie right before New Year’s Eve and she would make some for us to serve at our annual New Year’s Eve – Make A Favorite Food Wish – Feast at our house.
Cossie Snyder’s has since closed and to find Crab Imperial anywhere is a difficult task to say the least. I’ve searched for recipes and recently found an article and some notes in our local newspaper — The Morning Call. Google it — it was fun to read!
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The Morning Call – March 11, 2009
The Recipe You’ve Been Waiting For — Crab Cake Recipe finally Revealed
By Diane Stoneback
Marie Geletkanych always said she’d take her recipe for crab cakes — a signature dish at the former Cossie Snyder’s Corner in Allentown — with her to the grave. She closely guarded her secret during the 34 years she and her husband Robert owned the seafood and steak restaurant at Seventh and Washington streets. She made the crab cake mixture early in the morning, before anyone else was in the kitchen. Not even Robert, who cooked everything else on the menu, was entrusted with making the crab cakes.
1 lb. jumbo lump crab meat (fresh or pasteurized)
2 stalks of celery grated (about 1/3 cup)
1/4 cup grated sweet onion
4 slices fresh white Wonder bread, crusts removed and then cut into very small cubes
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Old Bay seasoning
2 Tbsps. parsley flakes
2 tsps. Worcestershire sauce
2 hard-boiled eggs, shelled and then grated
5 Tbsps. Hellman’s mayonnaise
1 egg, raw for breaded crab patties,
you’ll also need:
Flour
One beaten egg
Bread crumbs.
Gently sort through the crab to find and remove any shells.
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And, there it was!!!! Right before everyone’s eyes! In Black and White!! Such excitement! People in our area got sooooo excited! Here’s another note I found:
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The Morning Call March 18, 2009
Crab Cake Recipe Prompts Store Rush
By Marion Callahan
Heckenberger’s Seafood in the Allentown Farmers Market sold a week worth’s of fresh lump crab meat in one day, and owner Ray Adams knows the reason behind the rush. Adams said customers lined up for crab meat last Thursday, eager to make Cossie Snyder’s crab cakes, a coveted recipe that was revealed in last Wednesday’s Morning Call. Marie Geletkanych’s crab cakes were a signature dish at the former Cossie Snyder’s Corner in Allentown. She closely guarded her secret recipe during the 34 years she and her husband Robert owned the restaurant at Seventh and Washington streets.
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Sweet story……
But, back to the Crab Imperial!!!
NOW I HAD A Recipe…… for crab cakes! Not, Bob’s Crab Imperial……
So, I improvise! I Create! 🙂
Basically, it’s the same recipe with a few, slight changes.
Mary Ann’s Crab Imperial – adapted from a coveted Cossie Snyder’s recipe
1 can jumbo lump crabmeat, picked through for shells
2 stalks celery, grated ( approximately 1/3 cup)
1/4 cup sweet onion, grated
4 slices fresh white bread, crusts removed, cut into very small cubes
or non seasoned bread crumbs / panko
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay seasoning
2 Tablespoons parsley flakes, minced
2 Tablespoons Worcestershire sauce
2 eggs, hard-boiled, shelled and grated
5 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
Preheat oven to 375 degrees.
Mix all of the ingredients into a large bowl.
Butter individual baking dishes and fill 3/4 full.
Bake in a 375 degree oven until a light, bubbly, golden brown!
Enjoy! Enjoy!
Oh….. End of story….. Bob Loves it! :)!
