MONDAY MORNING RECIPE POST - EASY BAKED COD WITH LEMON

Today’s recipe comes from a blog called Imagine Living, recipe found here. Much enjoyed by both of us. In the directions it says to allow time for the cod to marinate for at least 30 minutes.

Easy Baked Cod with Lemon - serves 4

For the cod: 

4 cod filets (about 6 ounces or 170 g each)

2 tablespoons olive oil

2 lemons (1 for juice and 1 for slices)

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley for garnish (optional)

(There was a suggestion for trying a gluten-free breadcrumbs for a crunchy topping)

Preheat oven to 400°F. (200°C.).

Make the marinade by adding the olive oil, juice of one lemon, garlic, oregano, salt and pepper in a mixing bowl. Mix well to blend.

Place the cod filets in a baking dish. Pour the marinade over them and make sure they are well coated. Do this for a good 30 minutes before baking, if you have the time.

Place the baking dish in the preheated oven for at least 15 to 20 minutes, or until the cod flakes easily with a fork.

Remove from oven and sprinkle parsley all over the fish to serve.

A very easy and delicious meal. We served sautéed mushroom, green beans and mashed potatoes on the side, along with a slice of lemon to sprinkle over the cod.

I highly recommend visiting the original recipe for any tips I haven’t written down, also to see other recipes. They also have a lot of variations we can use. The full address is below, for you to copy and paste if you prefer doing that to using the link at the beginning.

https://imagineliving.blog/easy-baked-cod-with-lemon

Thanks for looking, have a great day and 

Bon Appetite!

MONDAY MORNING RECIPE POST - CREAMY TUSCAN SHRIMP NOODLES

I mistakingly posted the recipe for the Thai Meatballs way too early, if you saw and wondered why it suddenly disappeared, I took it off when I realized what I had done. Many apologies and my thanks to all who have commented. You will still be there when it is eventually published. I will do that as soon as I have had a chance to make it, with my own photos and notes.

I am starting this week being a bit discombobulated. If you saw and are interested now, let me know and I will send you the person’s address to their recipe.

In the meantime…

Creamy Tuscan Shrimp Pasta

This is another link that disappeared on me but if you go online and type its title in your search engine, you'll get many different varieties. I haven't found this exact one yet but I'm still looking, and will add later when I find its host. It was fixed for the first time on March 9th and was excellent! We had leftovers for the next day.

The weights were metric but I converted as near as I could to ounces.

250 g (9 ounces) peeled shrimp (we probably had less as we used what we had left in a bag of frozen. It seemed enough though.)

Salt and black pepper to taste

1 tablespoon oil or butter

2 cloves of garlic 

6 to 8 cherry tomatoes, halved

2 handfuls of fresh spinach, washed and drained (I also pick the stems off)

200 ml cooking cream (close to 3/4 of a cup) - there was only whole milk in the fridge but Gregg thinks using cream would take it up a notch. I thought it was very nice without but he is probably right

2 tablespoons grated Parmesan cheese, plus extra for sprinkling over your finished plate at the table

1 teaspoon Italian herbs (or oregano/basil)

200 g (9 ounces) pasta - choice suggestions were penne or spaghetti (we used butterfly 

 

Chili flakes (optional)

Lemon Juice (optional)

Grated Parmesan Cheese (Garnish)

Cook the pasta to package directions until al dente. 

Save 1/2 cup pasta water.

Season fresh or thawed shrimp with salt and pepper. 

Put pan on medium high heat. Add oil or butter. Cook shrimp 1 to 2 minutes on each side.  Remove from pan and set aside.

Make the sauce.

Lower heat to medium. 

Add garlic and cook for 15 seconds.

Add tomatoes and cook for 2 minutes.

Add cream (or milk), the 2 tablespoons grated Parmesan cheese and herbs. Simmer for 2 to 3 minutes.

Add spinach until it has just wilted.

If needed, loosen with a splash of pasta water (we found this wasn’t needed).

Combine ingredients.

Add pasta, shrimp and toss 30 to 60 seconds.

Finish off with chili flakes and a squeeze of lemon juice. (I added this at the table, along with extra grated Parmesan cheese when I had served myself my individual portion. This is optional). 

Two changes, butterfly pasta and a handful of halved cherry tomatoes. It was all very tasty.

MONDAY MORNING RECIPE POST - SEARED SCALLOPS IN GARLIC BUTTER SAUCE

Seared Scallops in Garlic Butter Sauce 

1 pound sea scallops

Salt and Pepper to taste

2 tablespoons olive oil

3 tablespoons butter 

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped 

Lemon wedges for serving 

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over high heat.

Add the scallops to the skillet, making sure they are not touching each other. Cook for 2 to 3 minutes on each side, until a golden crust forms and the scallops are opaque in the center.

Remove the scallops from the skillet and set aside.

Reduce the heat to medium and add butter to skillet. Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the lemon juice and chopped parsley.

Return the scallops to the skillet, spooning the garlic butter sauce over them to coat evenly.

Serve immediately with lemon wedges.

What did we think? It was delicious and we have put it in the make-again folder. Scallops are really expensive right now but we bought a big bag of frozen from Costco a month ago for a reasonable price. Once cooked we couldn't tell the difference from those found in restaurants that we have had on special occasions. 

We served them on a simple, throw-together salad of mixed spinach leaves and leaf lettuce, grated carrot and sauteed yellow cherry tomatoes fresh from my sister-in-law's garden (nothing like having them fresh-picked as many of you know - incredible taste - and a big thank you to s-in-l as she gave a big bowl of them). I also grated a carrot over the top and sprinkled a few pumpkin seeds into the mix, finishing off with chopped cilantro leaves.  

My dear other half also made a wonderful salsa with the same tomatoes two days ago, and we used the last of it as a dressing. I am very picky on dressings, preferring to have my salads without, but this changed my mind today. I will share that recipe another time.

We also had Jasmine rice as another side, all served up in one bowl.

We didn't change a thing with the scallop recipe, thinking it was excellent.

That's about it. I am not sure where the recipe came from. I have had it for a while and, as sometimes happens, forgot to make a note of where it came from.

Thanks for looking, have a great day

and Bon Appetit!

MONDAY MORNING RECIPE - 20-MINUTE HONEY GARLIC SHRIMP - SERVES 4

Hello My Friends, I wanted to let you know that I have one more post tomorrow, and then I will be going on a blog break while getting ready for family who are arriving in a few days.  Lots to do between now and then. While they are here we will be busy and devoting all our time to them.  I will be back in May sometime. 

A delicious meal found at Sally's Baking, original recipe is here. It is ready from prep to table in approximatey 20 minutes, as the title would suggest. One of our favorite shrimp dishes we have made so far, a 10 out of 10 (at least to suit our tastes).

20 Minute Honey Garlic Shrimp – serves 4

1/3 cup honey

1/4 cup soy sauce (we usually use reduced sodium)

2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)

optional: 1 teaspoon minced fresh ginger

1 lb. medium uncooked shrimp, peeled and deveined (we used frozen and thawed that had already been peeled and deveined, and couldn't tell the difference)

2 teaspoons olive oil

optional for garnish: chopped green onion

Whisk together in a medium bowl, the honey, soy sauce, garlic and (if using), the ginger. You will use half for the marinade and half for cooking the shrimp.

Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. 

Cover and refrigerate the other half of the marinade that will be used in the cooking process.

(Time-saving tip suggested in the recipe: while the shrimp is marinating, steam broccoli and microwave some quick brown rice.)

Heat olive oil in a skillet over medium-high heat.

Place shrimp in the skillet. (Discard used marinade.)

Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over.

Pour in remaining marinade/sauce and cook until the shrimp is completely done, about 1-2 more minutes.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Sally’s notes and please take a look at her website if you would like to see more: 

Shrimp: If using frozen cooked shrimp, thaw, marinate, and cook as directed above. You’ll really just be heating the shrimp up in the sauce. 

I have left Sally’s full website address here:

https://sallysbakingaddiction.com/quick-healthy-dinner-20-minute-honey-garlic-shrimp/

A lovely dish that we are looking forward to making again, and didn't make any changes, except to use frozen shrimp which was already mentioned in the recipe.

Thanks for looking, 

enjoy your week and Bon Appétit!

MONDAY MORNING RECIPE POST - SALMON IN A SOY SAUCE AND BROWN SUGAR MARINADE

This is a recipe from my old blog. I haven't made any new recipes this week.

I found a recipe here which I wanted to try.

Salmon in Soy Sauce and Brown Sugar Marinade

1-1/2 lbs. salmon fillets

Lemon pepper to taste

Garlic powder to taste

Salt to taste

1/3 cup low sodium soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt.

Combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag. Pour soy sauce mixture over the fish and seal. Turn the bag to coat.  Marinate for at least two hours.  

The recipe gives you two choices for cooking, one on the barbecue and the other in the oven. If you use the barbecue it says to cook the salmon 6 to 8 minutes on each side, or until the fish flakes easily with a fork.

I wrapped mine in foil just like in the recipe and baked at 425 deg. F. for 15 minutes or when you can easily flake the fish with a fork. The flavor was lovely. 

Gregg was still working when I made this for the first time, and he was away for a few days. I bought a small fillet and downsized the marinade accordingly. I enjoyed it very much.

I served it with a simple salad of lettuce, tomatoes and cucumber.  I am not a fan of dressings so I usually leave them off.  Another side was half a yam, cut into fries and roasted in the oven.

Thanks for looking, have a great week

and Bon Appétit!

MONDAY MORNING RECIPE POST - SHRIMP CASSEROLE

I try to put seafood on the table more these days. This recipe popped up in one of my feeds and as we hadn't had shrimp for a while, I decided to take a look. Let's just say it exceeded our expectations as we both gave it a 10 out of 10. It suited our taste anyway and we look forward to trying it again next time shrimp is on the rotation. The food blog is called 'Cooktop Cove' and many thanks to Morgan Reed who is a contributing writer. The recipe can be found here. I recommend visiting, not only to look at tips about this recipe, but also to look at others. Great photos too.

Shrimp Casserole – serves 6

1-1/2 cups long-grain white rice

2 1/2 cups chicken broth 1 pound large shrimp, peeled and deveined 1 medium onion, finely chopped 1 sweet bell pepper, diced (red or green - I used red) 3 cloves garlic, minced 1 cup grated cheddar cheese 1 cup sour cream 1 can (10.75 oz.) cream of mushroom soup 1 teaspoon Old Bay seasoning 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup chopped fresh parsley (optional for garnish) Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes. Add the shrimp to the skillet and cook until they just turn pink, about 3 minutes. Remove from heat. In a large mixing bowl, combine the cooked rice, sautéed vegetables and shrimp, grated cheddar cheese, sour cream, cream of mushroom soup, Old Bay seasoning, paprika, black pepper, and salt. Stir until well combined. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly browned. Remove from the oven and let it sit for a few minutes before serving.  Garnish with chopped fresh parsley if using.   I am adding Morgan's suggested variations and tips here:  For a different protein option, consider substituting the shrimp with diced cooked chicken or turkey. You can also add more vegetables such as celery, peas, or mushrooms for extra flavor and nutrition. If you like a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños. Lastly, using a blend of cheeses like Monterey Jack or Pepper Jack can provide a nice twist to the flavor profile of the casserole.

We made this dish on Monday, January 27^th, 2025 for the first time. It was an excellent dish.

Gregg picked up a large bag of frozen shrimp from CostCo's the last time he was there, so we thawed those out for this dish, patting them dry before cooking them.

We downsized the ingredients to half as didn't want to have a lot of the shrimp left over. We still had leftovers but don't mind eating them one day later, though don't really want it around any longer.

Instead of cooking the rice with the broth, we had packets of already cooked Jasmine Rice in the freezer from Trader Joe’s. We used two packets, so we didn't need the long-grain rice or chicken broth. We added it to the veggies and shrimp in the mixing  and continued with the recipe.

There was a miscommunication on preparing as Gregg mixed the shrimp in with all the other ingredients (after first cooking them in the frying pan). I wasn't around at the time to read the directions. The original recipe had the shrimp lying on the top of the casserole and not mixing them in, but we were both happy with the way the casserole turned out. It was delicious and I wouldn't hesitate doing it this way again. I've mentioned it before, I'm corner to corner, would have put the shrimp on the top like the recipe, but Gregg's adventurous soul is always fun and we both enjoyed the end results.

He made a cocktail sauce mixture of ketchup and horseradish. It was a very nice addition and I put a small spoonful on the top of mine.

We added lemon wedges, and the lemon juice squeezed over our meal at the table added a very nice tangy and refreshing taste.

Here is the full website address for the recipe, if you prefer to copy and paste rather than use the link in the beginning.

https://cooktopcove.com/2024/07/16/delish-need-to-make-2-of-these-next-time/

MONDAY MORNING RECIPE - SHRIMP SCAMP MADE ON 12-11-24

This night we wanted seafood and as we had a large bag of frozen shrimp waiting to be opened, I searched for recipes. This is what I came up with, Shrimp Scampi. It came from Back Road Journal hosted by Karen, and the original recipe can be found at this link.

Shrimp Scampi With Linguine - serves 2

3 oz. dry linguine, per person (amount depends on personal preference)

1/2 lb. jumbo shrimp, peeled and deveined (about 4 – 5 per person, depending on size)

salt and pepper to taste

1/4 tsp. garlic powder

1/4 tsp. onion powder

3 Tbsp. extra virgin olive oil

3 Tbsp. butter

1/4 onion or 1 large shallot, minced

4 – 6 cloves garlic, depending on size, minced

a large pinch of red chili flakes

1/2 c. white wine

1 lemon, zested and juiced*

1/4 c. chopped fresh parsley

Cook pasta in a large pot of salted boiling water according to package directions until just under al dente.

Reserve a cup of pasta water for later. Adding pasta water to your sauce mixture later helps to create creamy sauce that will stick to your pasta.  

While the pasta is cooking, season shrimp well with salt, pepper, garlic powder and onion powder. 

Heat oil and butter in a large sauté pan over medium high heat, and add the onion, garlic and red pepper. Cook until the onion is translucent, about 1 minute. 

Add the shrimp and cook, stirring occasionally, until just pink but not completely cooked through, about 2–3 minutes. 

Transfer shrimp to a plate and set aside.

Add the wine, lemon juice and season with salt and pepper, cook until reduced and is a sauce consistency, about 4 to 5 minutes. Taste and adjust for any additional seasoning. 

Return shrimp to sauté pan and add the lemon zest and parsley and stir.

Using tongs, transfer pasta directly to the sauté pan, reserving the cooking water as mentioned before, and toss. 

Add about a 1⁄4 cup of the pasta cooking water and cook, tossing until the pasta is al dente and the sauce has thickened and coats the pasta about 2 to 3 minutes. If needed, add more water a 1/4 cup at a time. Plate and drizzle with some extra virgin olive oil, if desired. Serve immediately. 

What did we think? 

This was an excellent version that we enjoyed very much. Because it suited both our tastes with ingredients that we like, we gave it a 10 out of 10. 

As often happens we had not gone to the store for a few days and made our scampi on impulse.

We had a large bag of frozen shrimp in the freezer that came from CostCo and used those for this recipe.  First time using frozen  shrimp and we were very happy with the outcome.

Instead of the linguine we had preboiled udon noodles in the fridge and used those. They were great with this dish.

We didn't have any white wine so used Beringers White Zinfandel. It had been bought for guests but we ended up using our guest's gift of wine instead. Berringers is one of our favorites and we enjoy a glass with our meal. 

We didn't have any onion powder or fresh garlic, and we didn't miss it.

Our lemon was on the large side, but we love lemon, so it all went in, including the zest. 

Butter isn't something we use a lot of anymore, but for dishes that say "don't skimp on the butter", we take them at their word.

One of Karen's tips is not to overcook the shrimp in the beginning. They will continue to cook on the plate and when they are returned to the sauce. Overcooking the shrimp will make them tough.

Another of Karen's tips is to cook the pasta to slightly less than al dente as it will finish cooking in the sauce.

I have left the full address below, in case you would rather copy and paste instead of using the link. I will try to remember to do this at the end of every recipe.

https://backroadjournal.wordpress.com/2023/07/29/shrimp-scampi-with-linguine/

If you have any questions let me know in the comment section and I will do my best to answer.

Thanks for visiting everyone, enjoy your day and week.

MONDAY RECIPE POST - BEST OVEN BAKED SALMON - SERVES 2

I have several salmon recipes on here. You can click on the salmon label below my post. Salmon is my favorite fish, though I do enjoy grilled Rainbow Trout if it is on a menu. I have never cooked trout at home. Don’t get me started on Fish and Chips from this relatively new-to-us restaurant/pub we went to several months ago, owned and run by Brits. We pass by it all the time whenever we go to one of our favorite gardens. On another special treat occasion, we will be pointing our car in that direction. I guess I must be hungry! We have both done a good job of eating healthier, with an occasional detour. 

This week's recipe came from Recipe Teacher hosted by Jason. You can see his original here.

It was one of those meals that was on the table in well under half an hour. Always grateful to our food hosts for these speedy meals. The simple seasonings make a very tasty fish. I always read the original recipe for great tips. It is another food blog I will be going back to many times.

 

Best Ever Oven Baked Salmon - 2 servings

2 salmon filets, 6oz each

1 tsp paprika

½ tsp garlic powder

½ tsp kosher salt

½ tsp black pepper

1 tbs melted butter

Preheat oven to 450°(F).

Line a baking sheet with aluminum foil and coat with cooking spray.

Place salmon filets on pan, skin-side down, and brush with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds).

Generously rub all the seasoning over the salmon.

Bake at 450°F for 12-16 minutes (ours was taken out after 17 minutes as our oven runs on the colder side). The internal temperature in thickest part of salmon should register 145°F on an instant read thermometer.

Serve with lemon slices and fresh dill as a garnish.

What did I think of the salmon? It was just for me and I thought it was great, a ten out of ten. I will definitely be cooking it again. Gregg's choice of seafood was a piece of cod and he sauteed his in a frying pan. He said that was excellent also.

When we need some kind of oil, lately we always use avocado cooking spray.

As you can see from our sides, we chose Jasmine Rice and sautéed cherry tomatoes. Those two we never seem to run out of. We squeezed a section of lemon juice over the fish. No dill left from our other recipe. Jason's vegetable medley of sliced yellow squash and asparagus looked very appetizing, and I will try that next time with the addition of sliced mushrooms. He said you can roast it right along with the salmon in the same amount of time. Couldn't be any easier.

Jason's note which I added because I can see this happening quite a bit.

"Leftovers: when it comes to enjoying leftovers or meal planning, salmon filets are perfect to enjoy later. Simply pack in an airtight container and store in the refrigerator for 3 to 4 days. Reheat in a microwave, air fryer or oven."

You can copy and paste using the following link if you prefer.

https://recipeteacher.com/best-damn-oven-baked-salmon/

Thanks for looking, have a great week 

and Bon Appetit!

LUNCH AT MOUNT VERNON INN AND RESTAURANT - 8-20-24

We had a very nice lunch out the other day. As a special treat and because I had been cooped up for a while because of my sprained knee, and was feeling a bit housebound, Gregg asked me where would I like to go? I suggested Mount Vernon Inn Restaurant. We had not been there for a long time. You can see another visit on this page. I see many familiar names in the comment section there, so you may remember that particular post. Hopefully it has been long enough that you will enjoy it again. 

The windows on the left of the picture are on one side of the gift shop area. On the right is the entrance to the tavern where you can see the table and chairs outside. You can access the restaurant from the gift shop also. The main entrance is on the left out of frame.

The view from our table window.  We reserved a table in the side room as I like looking out the window. The yellow roof is a bus waiting to pick up passengers.

This gentleman came by and played his flute for us. He asked if anyone had a birthday but we came at a quiet time and no one put their hand up. He was excellent and it was like stepping back in time with the tune he played, which I didn't recognize only that it sounded very colonial. I would love to see him perform around the estate.

I found an excellent article telling us all about him at this link. He has quite an interesting history and I thoroughly enjoyed reading it.

We had a very nice meal.

Gregg ordered a steak salad which was grilled marinated flank steak served on a bed of arugula with cherry tomatoes, cucumbers, bell peppers, goat cheese crumbles, fried onions straws and chimichurri dressing.

I had the pan-fried trout, which was house seasoned topped with lemon-caper butter and underneath, hard to see, was succotash. I don't remember being a fan of succotash, but this was very tasty and enjoyable. It was very rich - I usually go for the grilled trout - but delicious. 

Fortunately, I was able to share some with Gregg.

We also had a peanut soup to start off with but forgot to take a photo. I have tried to replicate it at home but haven't come up with a better recipe than this one. They also have the best bread pudding. Gregg is not a fan but I took a portion home and had it for tea. We certainly didn't need to have a meal after this.

These flowers were out front and while waiting for Gregg to park the car I took a few photos. The yellow ones are called Cucumber Leaf Sunflower. The purple ones are Mealy Cup Sage.

There was another bush with flowers outside our restaurant window. I didn't identify it but we saw a few skippers and bees, and I am 99 percent certain I saw a hummingbird moth briefly as it flittered out of sight a few seconds later. No photos of these unfortunately. My cell phone would not have been able to get close enough. These pretty leaved bushes lined the whole front of the entrance area. 

~ Coleus ~

Unfortunately, my sprained knee is still giving me problems, so I wasn't able to look around the gift shop this time. I bit off a little more than I could chew this day, but I was eager to get out. Next time I think it will just be a car ride, at least until my next doctor appointment. Hopefully by then it will be much better. I have a lot of things I need to do but am still effectively hobbled. Still, I am certainly not moaning as I know there are those out there who are a lot worse off, and my heart goes out to what you've gone through and are going through.

Thanks for looking everyone and I hope your day is great.

MONDAY MORNING RECIPE - CHRISTINE'S SALMON

I fixed myself a salmon recipe from Christine's blog. It was delicious! Thank you Christine for sharing this recipe.

 

Christine's Dijon Salmon

2 tablespoons Dijon mustard

1 tablespoons honey

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic minced

1/2 tsp onion powder

1/4 tsp salt

1/2 tsp pepper

1/2 tsp hot sauce (optional)

1 tsp dried tarragon 

1 salmon fillet

Place a salmon fillet on a baking dish lined with parchment paper.  Rub all the ingredients on top of the salmon.

Bake at 425F 15-20 minutes.

The only changes were that I didn't have any tarragon so I used Italian seasoning. 

The other change was using avocado oil instead of olive oil.

I had a few grape tomatoes that I sautéed quickly in the frying pan.

I also baked a sweet potato earlier in the day, heating it up to serve as a side dish.

I sprinkled siracha over the top to serve.

My salmon came out darker, but it didn't detract from the taste. I will definitely be making this again. 

I should have warmed the honey a little to make it more spreadable.

This was a wonderful meal, and fast! For my own taste the two sides went well. Next time I will remember to buy the ingredients for a mixed green salad. 

Below is Christine's full website address for the recipe, in case you prefer copying and pasting instead of the link above.

https://cmlk79.blogspot.com/2024/05/rains-thursday-art-and-dinner-date_0650696509.html

Thanks again Chistine.

Thank you all for visiting and have a great week!