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Archive for August, 2013

Neil Armstrong, the first man to walk on the moon, was born on August 5, 1930 in Wapakoneta, Ohio. And whichever version of his famous words broadcast from the moon’s surface as his boot kicked up a bit of lunar dust you heard (live or in a recording), the dream of space exploration seemed close at hand as he looked back at earth from the moon’s surface.

Sadly, Neil Armstrong’s life ended in August of last year. For those of us who watched his historic lunar landing and moon walk in the sixties, the chances of other manned missions to the moon, Mars, or beyond in our lifetime now seem slim. We satisfy our longing for travel amongst the stars by watching science fiction movies, reading science fiction novels, or better yet, writing science fiction stories.

I’ve been hard at work on a science fiction tale about a soldier and his dog stationed on a distant world. I’m hoping the finished story will soon appear in print, but even if it doesn’t, I’m happy to celebrate the possibility of humankind traveling to other planets. And in my own small way, remembering Neil Armstrong and his fellow astronauts.

So, Happy Birthday, Neil Armstrong – and thanks for inspiring so many of us to reach for the stars.

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While a guest at a local DAR meeting, I had an opportunity to taste lots of delicious lunchtime food. My favorite dish was a creamy vegetable salad My thanks to Linda Lehmann for sharing her recipe with me. And now, I share it with you. Like my last recipe Blueberry Citrus Cake, Olive Jones Vegetable Salad works well for a church or organization pitch-in, book club or readers’ group get-together, family party, or any other fun gathering.

Olive Jones Vegetable Salad

Ingredients:

1 head cauliflower

1 small onion

1 bunch broccoli

1 carrot

1 cup celery

1/2 lb. fried bacon

Directions:

1- Cut cauliflower and broccoli into small flowerets and place in a large serving bowl.

2- Cut up celery, chop onion fine, slice carrot thin, and crumble bacon or use bacon bits. Add to vegetables in bowl.

3- Make, then pour Creamy Dressing (recipe below) over vegetables.

Creamy Dressing

Ingredients:

2 cups mayonnaise or salad dressing

2 teaspoon vinegar

1/4 cup sugar

1 Tablespoon Worcestershire sauce

1/4 cup grated Parmesan cheese

Scant teaspoon dry mustard

Directions:

1- Mix the dressing ingredients in a medium sized bowl, then pour over the vegetables.

2- Chill salad in the refrigerator at least one hour or until ready to serve.

Notes:

1- I use Miracle Whip Lite in place of mayonnaise.

2- Salad yields 10 to 12 servings.

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