Yesterday when we awoke, it was so foggy outdoors that moisture was dripping down the windows. The temperature was nice so we opened windows and tolerated the higher than normal humidity, but decided to have coffee indoors because the outdoor chairs were all wet.
We puttered around, talked to several people on the phone, and then dressed to go eat lunch at Mingo's. We had a couple of errands to run so away we went.
First stop was the bank so that I could get some money without paying any extra charge, which I have to do if I use the ATM at Wal-Mart. I opened a checking account at a local bank last year when we were here. Now I just stop by to get some money if I need it and it is easy to write a check on our UMB account to deposit more money if I need to do that.
That all sounds confusing so I hope you understand what I am doing there. :)
After leaving the bank we drove a few blocks to the post office so that Marilyn could mail some things to Jennifer. Then we were ready for lunch.
After lunch we sat outdoors in the lounge chairs and read our books.
Dan & Pat came over in the evening and had dessert with us. I fixed my special Tequila Sundae for everyone. Sound good? :)
Here is the recipe for that:
Vanilla Ice Cream, topped with Caramel topping. Then we drizzle some Almond flavored tequila on top. You can easily use Amoretta liquor in place of the flavored tequila.
We don't put anything else on it but you could easily put whipped topping on it if you wish.
Speaking of recipes, one thing I did yesterday was to put some of our favorite recipes in the computer so that I can easily paste them right into this journal.
Marilyn wants me to wait until we get pictures to go with the recipes, but I have a cheese soup recipe that is quick and easy, which I will give you. I don't anticipate making cheese soup while we are here in this tropical climate. :)
So, here is my cheese soup recipe:
ED'S CHEESE SOUP RECIPE
3 cups of Water
2 Tbsp Chicken Bullion
1 Large Potato (Diced)
2 stalks of Celery (Chopped)
1 Medium to Large Onion (Chopped)
1 Large Carrot (Diced)
2 cans of Creamy Chicken Mushroom Soup with 1 more can of Water.
1 Small package Frozen Broccoli & Cauliflower Bits
1 pound package of mild Mexican Velveeta Cheese (Cut into small chunks)
Put all ingredients EXCEPT Soup and Cheese into a kettle and cook until the veggies are tender.
Add the soup with the extra can of water, and the cheese. Stir constantly over low heat, while the cheese is melting.
Season with Bacon Bits and Salt & Pepper to taste.
All of my recipes are pretty easy and simple to make or I wouldn't enjoy cooking them. :)
The cheese soup is quite good because of the Mexican cheese, but if you don't like anything spicy, simply substitute regular Velveeta for the Mexican variety.
This morning we are going to the pool for awhile and then to the flea market. This afternoon I am going to try to get my DISH system all set up. I want to record the football game tomorrow between New England and Indianapolis. That should be a good one. We are also going over to Mexico tomorrow, with Al & Linda, so I want to record the first episode of "The Amazing Race". We are fans of that TV show.
Well, my friends, Marilyn has coffee on so I had better go. Maybe I'll have some pictures to post for you tomorrow.
It is going to be another wonderful day and I just can't wait to see what this day has in store.....