Wednesday, July 3, 2013

Weather Wednesday

Hello Wingers,
 
Did I mention last week that it was "hot" here in north Texas? Well it was 105 degrees a couple of days ago and now we are having a couple of "summer cool days" - it cooled down to 90 degrees during the day and 60 degrees at night - time to bring out the winter clothes again. LOL
 
I saw about 15-20 geese on the lake the other day, but it didn't appear that they were here to stay - still don't know what is going on with them - any ideas? The wrens haven't been back to the bird houses, so I guess they have found a better place to live.
 
The weather out west has been horrible with all the fires, and now I just heard that 19 forest fire fighters have lost their lives - please say a prayer for them and their families.The weather all over the United States this year has really been strange with the floods, fires, heat and tornadoes. Just when I think the weather couldn't get any worse, it does. When talking about the weather, people use to say where the perfect place to live was. Well I'm not so sure if there is a "perfect" place to live, as each section of the United States seems to have its own problems. 
 
I hope you have been able to get out and do some traveling and enjoy your time with other family members. I know it is time to get out the tent, check it over and make sure it doesn't leak, check out your travel trailer or motor home to make sure they are road worthy before you take off on your camping trip.
 
Until next time,
 
Paul 

Tuesday, July 2, 2013

Tasty Tuesday

Buttermilk Peach Pie
 3 eggs
1 ½ cups sugar
½ cup buttermilk
½ cup butter, melted
2 heaping tablespoons flour
1 teaspoon vanilla
¼ teaspoon nutmeg
16 oz. peach slices, drained
1 – 9” unbaked pie crust

Beat together eggs, sugar, buttermilk, butter, flour, vanilla and nutmeg; set aside.
Arrange peaches evenly in the pie crust; pour prepared mixture evenly over peaches.
Bake in a 350 degree oven for 40 minutes, or until crust is golden and center does not jiggle when shaken.

Submitted by Paul Hickenbottom