Please keep the East Coast in your prayers
We were totally helpless and ours was back on in about an hour.
I hadn’t had my second cup of tea, couldn’t finish reading my newspaper or working my crossword puzzle unless I went out on the deck where it was too chilly.
No hot water for a shower, guessed on getting my clothes out of the closet—I was surprised at what I had on when I got to the Reporter office—and put on my makeup by touch and feel.
Bill got the flashlight to get his clothes out of the closet and took his shaver and stuff to the office to finish shaving.
Some in the East are still without power and no idea when they will get it back. Keep them in your prayers.
The Historical Society is having their annual chili supper Saturday at the clubhouse at Fair Park. Get your chili-eating britches on and don’t miss it. Lots of good desserts and a silent auction too. A win-win situation!
Betty Yount asked me for a recipe for Pumpkin Bars and I found this one and it was good.
Turns out Betty was looking for a bar of real pumpkin that you make from the insides of a real pumpkin. If you have such, let’s get Betty fixed up.
2 cups all-purpose flour
1-1/2 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (I used cinnamon, cloves and ginger)
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup apple juice
1 can (15 ozs.) pumpkin (not pumpkin pie mix)
Heat oven to 350 degrees.
Grease a 15x10 inch pan. Lightly flour. B eat bar ingredients until well moistened and then beat on medium speed for two minutes.
Spread batter in pan. Bake 20-30 minutes or until done. Cool completely before frosting with cream cheese frosting. Cut in small squares or bars.