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Thursday, June 23, 2016

concert lunch

Today we had our monthly senior group lunch at our church. Before lunch we enjoyed a set of songs performed by Jimmy R. Sells. He grew up in our church  and is a veteran working with Operation Song, an organization that helps other veterans deal with ptsd by songwriting.  He recently performed on the Grand Ole Opry and at Memorial Day programs in Washington DC. We had a good lunch and then some time to visit with friends.

Saturday, June 18, 2016


Today on the Ponderosa we are making pickles!

Friday, June 17, 2016


We have an abundance of squash in the Ponderosa gardens. This photo is the harvest from today. Tonight I found a recipe that was very tasty. It only took one zucchini to make it so I still have plenty to share with others!

Baked Cheesy Zucchini Bites


1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
1 large egg, lightly beaten
1/4 - 1/2 cup shredded sharp cheddar cheese
1/4 cup panko or regular bread crumbs
1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry.
Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
Bake for 16-20 minutes until the edges are golden.
Yield 2-3 dozen
(I left out the basil)