ON THE BRIGHT SIDE
SATURDAY, OCTOBER 30TH, 2021
The moments our lives may be bright with possibility, dark with fear or sadness, or even plain everyday gray, but God's glory never fades. May God's glory shine into the exciting lights, upsetting darks, and boring grays of your every day.
Sunrise: 7:58 am
Sunset :6;25 pm
Life is a special occasion!
Hallmark
Today is Candy Corn Day which celebrates a sweet confection that’s been around for more than 100 and has never changed its look, taste or design.
George Renniger of the Wunderle Candy Company csreated candy corn in the 1880’s. It was made mimic a kernel of corn and became instantly popular because of its design. It was one of the first candies to feature three different colors.
Today candy corn is a favorite American treat to enjoy during the Halloween season. The National Confectioners Association estimates that 20 million pounds of candy corn are sold annually.
To celebrate today, enjoy a handful of candy corn.
If you can't see the bright side, polish the dull side
THOUGHT FOR TODAY
Treats of hot cocoa, pumpkin pie, and candy corn. Yummy Halloween!
Richelle E. Goodrich
I like to mix my candy corn with dry roasted peanuts. The mix of sweet and salty is really good. The candy by itself is too sweet for me, so this mixture makes it just right.
Today is my day to cook for the weekend. Although I’m supposed to go to dinner at DS#5’s house for Trick or Treat night. He as done this several years now since we don’t have any trick or treaters to enjoy here. The pictures today are of Trick or Treat at his house a couple of years ago.Thankfully everyone at his house is once again healthy.
On the menu for this weekend is:
French Dip Sandwiches with Onions
Makes 14 servings
2 onions cut into 1/4 inch slices
1/2 cup butter, cubed
1 3 to 4 pound beef rump roast or bottom round roast
5 cup water
1/2 cup soy sauce
1 envelope onion soup mix
1 1/2 tsp. browning sauce, optional
1 garlic clove, minced
14 French rolls split
2 cups shredded Swiss cheese
In a large skillet, sauté the onions in butter until tender. Transfer to a slow cooker. Cut roast in half, place over onions.
In a large bowl, combine the water, soy sauce, soup mix, browning sauce if using, and garlic. Pour over roast. Cover and cook on low 7 to 9 hours until meat is tender.
Remove roast with a slotted spoon and let stand 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on ungreased baking sheet.
Broil until cheese is melted. Replace tops. Skim fat from cooking juices, strain and serve as a dipping sauce if desired.
As this is a recipe for a crowd, I’ll be making only half of it.
Sadly it’s raining again here today so it’s going to be a wet night for the kids to go out. They’ve done this before and keep dry with some boots and umbrellas.
I hope you all have a SUPER Saturday!
Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold.
Judith Olney
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
9663 for a family dinner, I like to eat something I didn’t have to cook.
9664.for grandchildren that make Halloween fun
9665. for a mix of salty and sweet, very good
Enter into His courts with thanksgiving — and in His presence is fullness of Joy!
Please pray for God's protection of
our troops and HIS wisdom for their
commanders.
Almighty and eternal God,
Protect our military
as they discharge their duties
with the shield of your strength,
may the power of your love
enable them to return home in safety
that with all who love them
they may ever praise you for your loving care.
AND bless our Police Officers, Firefighters
and Paramedics and EMT’s
We ask this through Christ our Lord.
Amen
GOD BLESS YOU ALL!
Never take candy from strangers.
Rita Rudner
A little smile, a word of cheer,
A bit of love from someone dear…
Love,
ma
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2 comments:
Sweet and salty is always good. Happy Trick or Treat !
It probably wasn't the first French Dip sandwich to gain popularity, but I'll never forget the first time it was introduced to rave reviews in New Mexico ('65?). My mother immediately fell in love with it; and often ordered it the rest of her life.
I hope you and the grands are enjoying a spook-tacular Halloween!
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