Tonight as I was sitting here, I had a phone call from a very old friend in the hospital, Ralph "Boob" Merritt. His good friend K. John Jackson set it up, the first time in years.
I hope he can get to see me. He was the best man at my first wedding, in November 1948. Tassie Mackey was my bridesmaid. We have remained friends all the years. K. John's grandparents were friends. He has never let me forget when I had dinner at their house on a Good Friday, and I could not eat a meat dinner. We all knew of this religion difference.
Season's Greetings from the recreation department staff at Gables Lodge. Some upcoming holiday events are visits on Monday, Dec. 14 from Mrs. Bickle's pre-school and the Amherst Girl Guides. On Dec. 14, we will have a visit form Maggie's Place Preschool and Pic 'N' Grin will be in that evening to entertain. On Dec. 16, Spring Street Academy will present a concert, and on Dec. 17 we will see the Joggins Dance Troup perform. On Dec. 18 we will have the TeleTech Christmas Carolers. Our Christmas party is Dec. 22 and on Dec. 23, the children of the staff here will come for a Christmas party.
Helen's Recipes
Cranberry Orange Nut Muffins
2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh cranberries, roughly chopped
1 cup pecans or walnuts
3/4 cup milk
1/4 cup orange juice
1/4 cup oil
2 tablespoons orange zest
2 teaspoons pure vanilla extract
Preheat oven to 375-degree F, and lightly grease muffin tins. In a large bowl, mix together the flour, sugar, baking powder, soda and salt. Make a well in the center and add orange juice, oil, zest and extracts. Mix just until ingredients are moistened. About halfway through the mixing add cranberries and nuts. Fill muffin tins three-quarters full and bake for 23-27 minutes, until light brown on top and an inserted toothpick in the center comes out clean. When cool enough to handle place on a rack. Makes 12 muffins.
Lemon Poppy Seed Muffins
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt
3 cups soy milk (almond milk or rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract.
Preheat oven to 375 degrees F. and lightly grease muffin tins. In a large bowl, mix together the flour, sugar, baking powder, soda and salt. Make a well in the center and add lemon juice, oil, zest and extracts. Mix just until ingredients are moistened. About halfway through the mixing add poppy seeds. Fill muffin tins three-quarters full and bake for 23-27 minutes, until light brown on top and an inserted toothpick in the center comes out clean. When cool enough to handle place on a rack. Makes 12 muffins.
