“If you don’t like where you are, move. You are not a tree.” ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week I had the opportunity to hear the wonderful program Water Music, a performative and interdisciplinary community event highlighting the centrality of water in our musical, spiritual, and civic lives… led by Kristina Boerger, the new Professor of Choral Leadership and Conducting at Augsburg University. I have had the privilege of working with this inspiring musician as she bought a house in her new Minneapolis home. Not far from the Mississippi I visited a mid-century home with distinctive performance tiles that made me smile.
RECIPE OF THE WEEK
When we gathered for Easter dinner and John’s brother’s daughter brought a strawberry ‘salad’ similar to this one, I was reminded that in addition to our ‘foodie’ culture, the younger generation is embracing old time recipes. Our daughter called me to ask for this recipe a couple years ago. It is a true old-fashioned ‘church ladies’ recipe, complete with Cool Whip and jello… and still called a ‘salad’!
QUICK STRAWBERRY SALAD
- 12-ounce carton cottage cheese
- 8-ounce carton Cool Whip
- 20-ounce can crushed pineapple, drained
- 1 pound fresh strawberries, cut into pieces
- 3-ounce package dry strawberry jello
Fold dry jello into Cool Whip and mix until well blended. Fold in cottage cheese, pineapple and strawberries saving a few strawberries for garnish. Chill and serve.
