Hope Continually -- Psalm 71:14

  Wow!  January has come and gone.  Closer to spring and fresh beginnings.  I hope January held good things for you and your family.

Lemon Butter Garlic Shrimp with Angel Hair Pasta My daughter, Autumn, requests this dish often.  It is light and refreshingly tasty!  It also takes few ingredients and is quick to make. INGREDIENTS  8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)  1/2 cup butter (1 stick)  1 teaspoon garlic powder, or to taste  1 pound extra small shrimp, peeled, de-veined, and cleaned with tails off  1/2 teaspoon salt  1/2 teaspoon pepper  1/4 cup lemon juice  1 teaspoon lemon zest, optional INSTRUCTIONS Cook pasta according to package directions, drain, and set aside. To a large skillet, add the butter and heat over medium-high heat to melt. Stir in the garlic powder. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp...

One of my mom's visits to us in Ohio.  We went to visit the National Museum of the Great Lakes in Toledo.  This is an excellent place to visit in this area and I enjoyed it so much. They have an app where you can take a self tour of the ship which is gigantic!  You listen to the information at each point through the app on your phone.  Really helps you to understand everything you are seeing. These ships amaze me - they are so big! The little tugboat! The museum is so well done and has so many interesting artifacts and information to read. If you are ever in the area, take time to visit this great museum!

 Monday - an interesting day!  I still have not received my father-in-law's death certificates to move forward.  In my communication with the funeral home, the VA now could not locate them at their facility where they were sent to be signed.  Long story short, they are trying again.   In another call with the VA, I was trying to settle his account and have any outstanding bills sent to me.  She first says that she couldn't speak with me because I am not listed as an authorized person on his account.  Could I have one that is call?  I replied, Sure!  Give me the names and I'll have them call.  Oh, she replies, I can't do that due to privacy laws.  I said, Maam, do you see how stupid that is?  He's dead, I can't ask him who the authorized user is - how am I supposed to know who to have call you! Then she says, Oh, I see what the problem is.  You need to submit a death certificate to us.  Maam!!!  They were sen...

Just a few pictures of the Indiana/Ohio countryside.  Still so rural and laid back. This was my mom's grandparents' home.  She said she would go there on lunch break from school to visit them. So at the end of our day, we realized that we did not see the statue of the crying lady back at the cemetery.  So of course, we had to stop back on our way out to see her.  LOL!! Mom used to talk for her.  Ha!! On the way home, there is a certain back road that my mom would let me drive when I was a teenager.  So to carry on the tradition, I let Autumn drive that same road.  That was the end of this day with my mom.  What a special memory with her sharing some of her memories!

Bacon Cheeseburger Rice This is a new recipe I recently tried that I am putting in my keeper file!  It is very husband and kid-friendly.  Be sure to add lots of pickles on top - it makes the dish unique and so tasty! Ingredients 1 pound ground beef 2/3 cup barbecue sauce 1 tablespoon prepared mustard 2 teaspoons dried minced onion 1/2 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese 1/3 cup chopped dill pickles 5 bacon strips, cooked very crisp and crumbled Directions 1. In a large skillet over medium heat, cook beef until no longer pink; drain.  Cook the rice as directed. Add the barbecue sauce, mustard, onion, pepper and bacon to the beef.  Stir in rice. 2. Transfer to a baking dish.  Sprinkle with cheese.  Heat through in the oven.   As you serve, top with chopped dill pickles. ***I doubled this recipe for our family of 6.