JuneNYsAdventuresPart2

  Homemade Vinaigrette Ingredients: 2 tbsp apple cider vinegar 4 tbsp olive oil 2 tsp mustard 1 tbsp honey Salt & pepper to taste Method: Add all ingredients to a clean jar with a tight-fitting lid. Close the lid and shake vigorously for about 10 seconds until fully emulsified and slightly thickened. Taste and adjust — more honey for sweetness, more vinegar for sharpness. Pour over your favourite salad and enjoy. Keeps in the fridge for up to 2 weeks. Give it another shake before each use as it will naturally separate slightly over time.

 SUNDAY:  I picked Jan up for church this morning since she cannot drive, as she is healing from shoulder surgery.  Church was very good this morning.  After church, Jan and I went to my house and I changed my clothing and picked up the macaroni salad I made yesterday, along with the leftover four bean salad.  Most everyone was already at church.  David was doing hot dogs and sausage patties on the grill.  Some of us sat in the sanctuary at a table that was set up.  There was plenty of food and deserts to choose from.  After eating, Peggy gathered everybody in the sanctuary for a kind of meeting.  I took Jan home and then went to Niagara Produce for a loaf of bread.  I spent the rest of the day at home but I was busy packing stuff for the trip tomorrow.  Andrea, Marlene and I will meet here at my house at eight thirty a.m..  I got the information from the host of the Airbnb about the codes we will need to get into our room...

 SUNDAY the 9th:  I did not go to church today because I didn't think I could handle three things in a row:  church, family reunion at Judy's house and the free concert tonight.  I watched the service on YouTube.  I met up with David and Peggy at their house and we drove my car over to Judy's place.  It was just a couple of minutes past one p.m. but several people were there.  The weather was perfect.   The spread of food was really good, but I brought a lot of my four bean salad home.  Now, I know who the Robinsons are.  They are grandchildren (and probably some great grandchildren) of my grandfather Frederick Otto Niethe's sister.  She married a Robinson.  I really didn't get to meet all of them.  Peggy, David and I may have been the first to leave because Peggy and I had plans to go to the Jewish Center on Hopkins Road for a concert.  We took David home and then met up with Lori at the Y.  Andrea changed ...

 Sunday:   Leslie stayed all morning and we had breakfast and lunch together and watched THE LILIES OF THE FIELD.  She took my trash and recyclables to the curb for me before she left.  I gave her some food to take home with her.  She was supposed to call me when she got back home, but a little after eight, I decided to text her.  She called and said she forgot to call me.  We got a LOT of rain since Leslie left.  Some areas of Lockport are flooded.  I checked the basement here and there is a little bit of water, but not much. I worked more on labelling my pictures in flickr.   MONDAY the 3rd of August:  I slept pretty good last night and my knees are less sore today. My black eye got larger overnight, though!  I spent the entire day at home. I made some cancellation calls and emails because I look so horrible with this eye and the little mess above my upper lip.  I messaged Cindi that I would not be at Life Grou...

  1 pound ground beef ▢ ⅛ cup brown sugar ▢ ⅛ cup mustard ▢ ½ cup ketchup ▢ 6 hamburger buns simmer for five minutes or this one one pound of ground beef (8 ounce) can tomato sauce 1/4 cup ketchup 1/4 cup barbecue sauce (your favorite, we use Open Pit) 1 tablespoon firmly packed brown sugar 1 teaspoon dry mustard 1 tablespoon Worcestershire sauce 1 tablespoon vinegar and added a huge heaping spoonful of Amish sweet pepper relish and simmered for twenty minutes

  1 can black beans 15 oz / 400 g can - drained and rinsed 1 can cannellini beans 15 oz / 400 g can - drained and rinsed 1 can kidney beans 15 oz / 400 g can - drained and rinsed 1 medium bell pepper diced 1 small red onion thinly sliced ½ cup ( 1 handful ) fresh parsley chopped Dressing ¼ cup ( 60 ml ) extra virgin olive oil 3 tablespoons ( 45 ml ) red wine vinegar or lemon juice 1 tablespoon Dijon mustard or yellow mustard 1 tablespoon honey 1 clove garlic grated Mix the Beans: In a big bowl, whisk together ¼ cup extra virgin olive oil , 3 tablespoons red wine vinegar , 1 tablespoon Dijon mustard , 1 tablespoon honey , 1 clove garlic , 2 teaspoons dried oregano , 1 teaspoon salt , and pepper. Add 1 can black beans , 1 can cannellini beans , 1 can kidney beans (all drained and rinsed) and stir until coated. Set aside while you cook the pasta. Cook the Pasta: Bring a large pot of salty water to a boil. Cook 8 ounces short pasta following the...