They released me as ward organist today. I was thinking it has been 10 years, but it has only been 8. Eight years I’ve served as the Palmyra Ward Organist. My calling started September 20th, 2009. That’s 8 years and 1 month.
They called Sister Lynda Ingold as the organist. She will do an excellent job. I had a feeling she’d be called.
Squash x 3
Dinner is squash x 3 today. We are having spaghetti squash in place of pasta. On top of that we will have a butternut squash sauce. For dessert I am making a mock pineapple (zucchini) upside down cake.
Sisters Cahoon and Searle came for dinner. They got a kick out of all the squash use in the meal. Sister Searle hadn’t seen the food storage, so we took them in to the basement to see it.
Rebecca and Steve
My daughter Rebecca met a young man online. He’s visiting her. She called and we talked. It sounds like Steve’s a really nice guy.
I’ve been on this Mentos craving lately. Did you know they make caramel Mentos?
They do. I bought some, and I’m not impressed. They are like an inside-out Milk Dud.. .but not as good.
Now, the spearmint Mentos are my favorite. While I am not a huge fan of peppermint, of all the peppermint candies, I like Mentos.
Today is a better day than yesterday. Thank goodness. Yesterday wasn’t much fun.
It is Fast Sunday and we had a good meeting at church. Later, President Robinson asked me how it was. I was happy to report it was a good.
There were lots of visitors. As a result, Sacrament preparation took longer than normal. I had to repeat the hymn twice after the congregation sang.
I don’t think I will make lasagne using pasta ever again. The last two times I’ve used eggplant and summer squash to make it and people rave about it. I don’t miss the pasta and this feels lighter on the stomach.
Basically, I use thinly sliced eggplant and squash where the pasta would be. I bake it a little longer to evaporate the excess liquids that come from the squash. It is really good.
Sisters for Dinner
The sisters came over for dinner. Sister Henrie has been here for a while, but it was the first time having dinner here for her new companion, Sister Searle.
Dessert was simply a parfait made with greek yogurt and fruit. It was a good way to have that yogurt without the bitter aftertaste. (I’m not buying that brand/flavor again.)
I got a little heavy-handed with the green curry paste when I made some coconut green curry sauce for dinner tonight. It was a bit spicy, but it wasn’t one of those spicy dishes where the more you ate, the more you regretted it.
Elder and Sister Haskell joined me and the three elders. (We have three serving here currently.) I also served some squash, glazed/braised carrots, rice, and for dessert, I made kheer.
Today at church was the Primary program. The children did a wonderful job and when it came time for the meeting to end I found myself thinking, “Already?”
I returned home and felt an odd headache coming on. So, I checked the side effects of melatonin, and headache is one of them. I’ll give it a try again tonight, and if I have a headache again tomorrow it will be time to rethink the melatonin. Or, I might try 1/2 a tablet.
Most of my day was spent working on my web site redesign (http://www.dbwalton.com/galleries) and client retouching work. The web redesign required a lot of waiting while files Ftp’d to my host, and so retouching was interspersed.
It also rained on and off all day. I did manage to pick a huge basket of bell peppers. Elizabethe then chopped and made sweet pickle relish. We had never tried the recipe, but it turned out like a jam if was so thick. It will go good with cream cheese and bagels or crackers.
Came evening, I was in the mood for some zucchini bread. We didn’t have any zucchini, but we had several delacata squashes. I shredded one of those and made two loaves. I added pecans and raisins and I’m glad I did. That bread tastes wonderful.
I pulled some items out of the freezer for dinner with the sister missionaries tonight. I found a pack with two large rainbow trout flanks. After cutting them in half, they were about the right size for each person. The trout went nicely with some rice pilaf and summer squash. Dessert consisted of some apples Elizabethe canned and I turned them in to an apple cobbler.
I kick myself that I keep forgetting to take pictures of the meals. Perhaps a reminder in my phone would help.
There were lots of visitors at church today. Given it is still winter, we’re getting more and more winter guests in Palmyra. That’s good. I think people miss a lot by only coming here in the summer. Granted, you can walk around in the summer (most of the time) without a jacket, you can’t see the beauty if the snow and ice. (Last year, you wouldn’t have seen much snow and ice, but this year has been a different story.)
It has taken me a while to master cooking Chinese food, and once I did I was surprised at how easy it is. The biggest part is learning not to over cook things, and when to mix stuff together.
Tonight Sisters Chatterson and Hatch came to dinner, and because Elizabethe is out of town, I invited Bishop and Sister Taylor too. I made sweet and sour chicken, squash and eggplant with garlic sauce, Asian cucumber salad, steamed rice and pot stickers. (Okay, the pot stickers I didn’t make, I just cooked frozen ones.)
The Taylors stuck around and helped me with the dishes. I always enjoy their company.
After dinner, I retired to the bedroom to work on my drawing techniques. I’m getting better, but not at the point where I’m ready to post my work on-line.
Well, the cucumbers have slowed their production down, and now I’m getting lots of yellow summer squash. And, because these are bigger than pickling cucumbers, we’re talking a LOT of squash.
How many ways can you prepare yellow squash?
Thank goodness for the Internet and being able to search for recipes. That said, not all recipes on the Internet are suitable for being prepared. In fact, if you don’t know your ingredients, you might be in for a surprise on some recipes. Therefore, I am treading lightly. There is nothing worse than making something that simply tastes awful.
We had the sisters over for dinner. Yes, I served squash. I sliced it thinly, coated it with a seasoned egg batter, and baked it. Letting the moister cook out in baking makes it more dense, thus, using up more squash. And, it also taste richer and doesn’t fill the plate with water run-off.