Tom Skilling is predicting lows of -22°, that’s 22° below 0°for tomorrow night, and -20° for Wednesday night-----windchill -42°!
He says the highs will be 3° Tuesday, -12° for Wednesday, and -2° Thursday.
We're having the harshest, coldest winter here in decades...
And to top it all of, we had another 6” of snow overnight!
|Snow piled on grill at left side, no grilling for a long while!|
That’s life here in our northwest Chicago suburb; however, weather won’t be a factor at Mercedes-Benz Stadium in Atlanta Sunday because it’s almost time to for Super Bowl LIII -- that's Super Bowl 53 for those of us who don’t remember Roman numerals from elementary school...
If it can’t be Da Bears playing, I’ll pull for Tom Brady and New England!
I'm making this great spread for the Super Bowl party Bill and I are attending!
Maybe you remember Heloise from her newspaper column way back in the 50’s...
Mom clipped this recipe many years ago from the “Hints from Heloise" column in the Louisville Courier-Journal.
The column is still going strong today, written by her daughter, Ponce Kiah Marchelle Heloise Cruse Evans, pen name, Heloise. She worked with her mother for several years and contributed to the column as Heloise II. She also has written several books, is a nationally known speaker, and a contributing editor for “Good Housekeeping" magazine.
She writes lifestyle hints, including consumer issues, travel, pets, home improvement, health and most important (to me), food.
I first posted this great recipe back in 2009 when I started this blog ~ I make it so often I thought it deserved a re-post!
Cream cheese blended with chopped olives and pecans delivers a tasty spread for crackers, on celery or as delicious finger sandwiches ~ perfect for a tea party or on game day.
It has just a few ingredients, and is easy to make ~ I usually double it, but have tripled it, and even quadrupled it, that’s how great it is!
This is a tangy spread for olive lovers, which this family has its share of. It can be made a day in advance, and refrigerated in a covered container until needed. Allow it to warm up to room temperature before serving.
If you want change it up, add jalapeños, hot sauce, chives, or any other spice you like, or maybe a tablespoon of crumbled blue cheese.
Try this, you won’t be disappointed!
Now, if only the Chicago Tribune would pick up the Hints from Heloise column…
OLIVE PECAN SPREAD
1 (8-ounces) package cream cheese, softened
½ cup mayonnaise
1 cup salad olives, drained
½ cup chopped pecans
½ to 1 teaspoon seasoned pepper
Mash the cream cheese with a fork.
Add mayonnaise, combine.
Add remaining ingredients and mix well.
Refrigerate at least 2 hours.
It will be mushy when first made, but will spread well after being chilled.
Serve on crackers or as a sandwich spread.