As I write my column today, we have been celebrating my granddaughter Taylor's 16th birthday. Then she's off to South Carolina with her church youth group for a week of doing mission work. She's a busy girl and I am very proud of her.

I saw another turkey in our neighborhood last week. No, George, I am not talking about you. Go back and sit down. Me and the grandchildren were on our way to Bible school one morning last week. I go down the back way, I call it, to Cookeville. Just as I came up on top of the mountain at Stamps Cemetery on Brotherton Mountain Road, I spotted a turkey in the road. Then I looked again and she was surrounded by at least 15 baby turkeys that couldn't be very old. I saw another large turkey which could have been the father or it could have been another girl with her babies and they were just taking a field trip. Either way they were cute and very fuzzy.

Ladies are you tired of doing housework? I hear your cries. Someone sent me a solution so I'll pass it on to you.

How to Clean the House

1. Open a new file in your PC

2. Name it "Housework"

3. Send it to the recycle bin

4. Empty the recycle bin

5. Your PC will ask you. "Are you sure you want to delete Housework permanently?"

6. Calmly answer, "Yes," and press mouse button firmly

7. Feel better?

Works for me!

I told you last week that I would pass the winning recipe along from the ice cream contest that I judged in Livingston. This one was the first-place winner by Tommy and Thelma Danner. It was very good. After reading the recipe I saw why.

Butter Pecan Ice Cream

3 tablespoons butter

1/8 teaspoon salt

3/4 cup chopped pecans

1 tablespoon sugar

1/4 cup sugar

1/2 cup brown sugar, packed

2 tablespoons cornstarch

1/3 cup maple-flavored syrup

2 beaten eggs

2 1/2 cups milk

1 cup whipping cream

2 teaspoon vanilla extract

Combine first four ingredients and spread on baking sheet in a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool. Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler, gradually add milk. cook over boiling water until mixture thickens. Remove from heat and chill 2 hours or overnight. Stir in toasted pecans, cream and vanilla. Place in ice cream freezer and freeze according to manufactures directions. Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving. Makes 1/2 gallon.

Repeat after me... ice cream is your friend, ice cream is your friend.

I must go. I have to get to bed so I can get up and leave about 3 a.m. for Knoxville. I am having surgery on my hand to take out some bone that has a lot of arthritis in it. The doctor will do an anchovy wrap. Sounds fishy to me. I think I'll ask if he can replace the bone with a "funny" bone. I need some humor in my life. Yes, George, I know I have you.

Any questions or recipes feel free to call me at (931) 839-2313 or e-mail me at drucilla1@frontiernet. I may be TUI (talking under the influence), but I will try. Have a very blessed week. By the way, we are still looking for e-mail addresses for our 1964 class members from Monterey High. If you would like to help with the planning of our reunion, also e-mail me or call me. Thank you.

Trending Video