Wednesday, March 15, 2017


The years have flown by since our son, Mike, was born.  Let's just say he will soon be pushing 50 years old.

Among his many talents and accomplishments (and there have been many), one of my greatest joys has been to listen to him play the piano.  I never get to hear him often enough.
When he was in kindergarten, I had to beg the grade school music teacher to take him on as a private piano student.  I knew he was ready; she thought he was too young.  In a couple of months, she knew I was right.  He's been playing ever since.

You would think that because of all of the recitals, playing for church, piano competitions, jazz band, choir accompaniments, etc; plus everything he has done with the piano as an adult over the years that I would have scads of pictures of him at the piano.  But, I only found these three ---  he was 18 months old in the first one, then in the 8th grade, and then as a senior in high school.

In addition to being a high school math and science teacher, he does a lot of accompanying for his high schools' music 
programs.  How fitting that tomorrow on his birthday, he will be playing ragtime for two performances of the school's Spring drama.
Kudos to all those teachers who work extra to keep the art's programs alive in these small, under-funded rural high schools.

And happy birthday, Dr. Saulmon!!!!

Wednesday, March 8, 2017


Occasionally, I want something ooey and gooey, with chocolate and nuts.  This dessert fills that bill.  The trouble is that you need an occasion to share it.  For obvious reasons, Bob and I shouldn't eat the whole thing by ourselves.
It was my turn to host my Wednesday morning coffee group this week, so I figured I had my opportunity.
It's not your usual morning coffee accompaniment, so I also served cheese, crackers, and fruit in case this was too rich for morning consumption.
My friends didn't let me down --- they made a good dent in the dish but leaving enough for Bob and I to have a piece after dinner tonight.

I've had this recipe for years.  By the way, this dessert is aptly named "Pig Feast"!

2 tablespoons sugar, 1/2 cup butter, 1 cup flour, 1 cup chopped nuts --- Mix well, pack into buttered 9 x 13 pan and bake at 350 degrees for 20 minutes.  Cool.

1 cup powdered sugar, 1 cup cool-whip, 1 8 oz. package cream cheese, softened --- Combine and spread over cooled crust.

1 5oz. package instant vanilla pudding, 1 5oz. package instant chocolate pudding, 3 cups milk --- Mix together and let stand until firm.  Spread on top of cream cheese layer.

Spread 1 cup cool-whip on top.  Sprinkle a crushed Hershey bar and more nuts over top.  Refrigerate, enjoy, and forget about the calories!!!

I'm joining the following:
Have a Daily Cup for Share Your Cup Thursday
Rattlebridge Farm for Foodie Friday