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Autumn Tree

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By: Jeanne Lee


  • mycheal: Not too user friendly :)
    Yesterday at 08:06:57 pm
  • alpiner1: I have managed to find my way around on this forum but the print is lighter & difficult for old eyes to see .
    Yesterday at 07:10:14 pm
  • alpiner1: I have managed to find my way around this forum .  Its not much different , just smaller lighter print  . A bit difficult for old eyes ro see
    Yesterday at 07:08:43 pm
  • brian: sad sack room     used to be good
    Yesterday at 03:11:41 pm
  • joyous: Hi Girls. Cold weather has arrived.  I still have not conquered the new  Seniors and Friends.  Wonder if I will ever ?????
    December 12, 2018, 04:39:05 pm
  • joyous: Very bad weather expected here today---Joy
    December 08, 2018, 10:31:52 am
  • joyous: Two other "old ladies" and I were treated to lunch yesterday at an old house that has been made into a very nice home run by a
    December 06, 2018, 11:20:37 am
  • joyous: i
    December 06, 2018, 11:18:10 am
  • angelface555: Lucian, to start a new thread you need to leave a message with Bubble, an administrator.
    December 05, 2018, 06:05:14 pm
  • joyous: It is 34 this morning ---a bit nippy.  High of 56 predicted..  Joy
    December 05, 2018, 08:50:50 am
  • Lucian Hodoboc: Does anyone have any idea how I can start new threads? There's no New Thread button anywhere.
    December 05, 2018, 03:33:18 am
  • joyous: Be good-Santa is watching
    December 03, 2018, 03:53:02 pm
  • joyous: Here we are about to see SantaClause.  I guess everyone is making preparations.  Have fun! Be good!JOY
    December 03, 2018, 03:41:16 pm
  • joyous: I was cut off in my message, but just wanted to wish everyone a happy weather day.  Joy
    December 02, 2018, 01:48:35 pm
  • joyous: Hello another day Girls.  Beautiful day, sunshine and great weather.
    December 02, 2018, 01:46:52 pm
  • joyous: Is still have not conquered the new format but still trying.---JOY
    December 01, 2018, 02:25:29 pm
  • joyous: how do I find the Reply button?
    December 01, 2018, 10:19:33 am
  • alpiner1: joyus  I agree !
    December 01, 2018, 12:34:26 am
    November 30, 2018, 06:42:02 pm
  • joyous: Joy
    November 30, 2018, 03:44:53 pm

Recent posts

Pages1 2 3 ... 10
Soda Shoppe / Re: Soda Shoppe for December 1...
Last post by Amy - Today at 06:12:03 pm
We had rain then snow today. Hubby did get his haircut and then home to work about the house. We did remove the snow here and I did the neighbours driveway also. Finally got the 3 doz butter tarts done too!

Larry, I would rather have the snow as the rain freezes and makes too much ice....hence...spin around like a button on an outhouse door. At least with the rain first then snow on top it is easier to walk.

Joy, hope you won at cards!!

Mary Ann, we did get a mixture of both and hope that is it for a few days.

Hope Jane is getting her computer fixed!!

Town Talk / Re: Norms Bait and Tackle
Last post by Marilyne - Today at 05:07:19 pm
Mary Ann,  I don't eat any kind of corn . . . canned, frozen, fresh or popcorn. The gastroenterologist told me to cut it out of my diet forever, after I had colon surgery in the 1980's. Too hard to digest, and can cause all sorts of problems if you have a lot of scar tissue (adhesions). I was never particularly fond of corn, so no great loss to me.

I saw your message early this morning, that Paul was in the Soo Locks. I was too late, because when I checked the marine map, he was already out of the locks, and heading toward Duluth.  I looked at the schedule, and see that he will be arriving there tomorrow, in the afternoon I think? I'll leave myself a message to remind me, but he is always late, or moved back so many times that I get tired of waiting. I do enjoy watching Paul, because he always draws a good sized crowd of enthusiastic people, regardless of weather! 

I'm not missing romaine lettuce either. For a salad, I like the one called butter lettuce, the best. Next would be baby spinach, and then plain old iceberg. The bag of fresh salad greens called Spring Mix, has lots of other varieties in it, but I have no idea what they are?
Leisure Activities / Re: "Just Plain Old Music"
Last post by Marilyne - Today at 04:18:54 pm
Jackie - A very inspirational video! I hope that many people will watch it, and will be motivated to donate in the future.
Town Talk / Re: Norms Bait and Tackle
Last post by Mary Ann - Today at 03:53:34 pm
I don't have to worry about any kind of corn being recalled because I don't buy corn in any shape except in summer for corn on the cob.  Actually, when I had the 100-patch allergy test many years ago, I found I was allergic to corn and melons.  I've never been fond of melons so I don't buy either food.  Looking at our grocery ad this morning, there was a notice that their romaine lettuce was grown in a certain location and therefore was not contaminated.  I think Tom has bought it, but it is not a food I've become attached to.  I like good old iceberg lettuce. 

Mary Ann
Homemaking, Food & Gardening / Re: What's For Dinner?
Last post by angelface555 - Today at 03:36:54 pm

The Rock's Recipes' Newfoundland's Figgy Duff

"First for those of you reading without benefit of Newfoundland experience, Newfoundland Figgy Duff has nothing to do with figs, dried fresh or otherwise. Raisins are historically referred to as figs in many parts of the province.

This recipe is, of course, a close cousin to the Blueberry Duff, which is still made throughout the year using frozen blueberries but is especially good at the beginning of the summer blueberry season.

A recent email request and this mornings brunch prompted me to add my standard recipe for Figgy Duff. A young lady from the southern US who is married to a Newfoundlander asked for assistance in preparing this dish. I was reluctant to answer with a definitive recipe because I don't believe that one actually exists.

I have encountered many variations of what people call Figgy Duff here in Newfoundland. Family history and local variations of the recipe account for many differences in both opinion and experience of what Figgy Duff actually is. It is a close cousin to the traditional English Spotted Dick where, I suspect, a part of our English and Irish heritage has survived over the centuries in this dish.

This is a slight variation on my grandmother, Belinda Morgan's recipe, where I remember having it at many a Sunday dinner in her Port-de-Grave kitchen. A similar recipe with the addition of molasses and spices I have heard referred to as Labrador Duff.

Other recipe variations I have seen include breadcrumbs, orange zest or currants but I have never attempted any of those.

To debate what is a proper Figgy Duff is to engage in the silliest of arguments. It is futile to argue the virtues of one over the other because it is impossible to overcome the power of the inextricably entwined memories that people associate with such things.

It is much more interesting to me to explore and appreciate the differences than to debate them. There is no right and wrong here, just differences of experience.

One of my indulgences is to pan fry thick slices of the leftovers in butter for brunch the next day and serve it with molasses. (Time to put a cardiologist on retainer!)

A couple of British friends tell me that this is commonly done with the leftover Christmas pudding back in the UK as well. Throw a couple of slices of the leftover Christmas ham into the pan with it and you are definitely good until supper. 😉"

Newfoundland Figgy Duff
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Course: Side Dish
Cuisine: Newfoundland
Servings: 8 Servings
Author: Barry C. Parsons

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1/3 cup melted butter
    ¾ cup milk
    2 tsp vanilla extract
    1 cup raisins

    Sift together the flour sugar and baking powder.
    Add the raisins and toss well.
    Add the milk, melted butter and vanilla.
    Mix all together with a wooden spoon just until a soft dough is formed. Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand. Boil for approximately 1 1/2 hours. This is most often done in the pot with the boiled root vegetables, cabbage and salt beef included in a Jiggs Dinner but can be done in a pot on its own as well.

Recipe Notes

Note: you can substitute the sugar for ½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and ½ tsp allspice can also be added as variations
Traditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce.

For those who have been asking, there is an alternative to the pudding bag. You can get a pudding steamer on Amazon.

leftover sauce can be stored for a couple of weeks in an airtight container in the refrigerator. You can also use rum extract if you don't want the alcohol.
Quote from: angelface555 on December 05, 2018, 12:43:55 pmThis recipe is for Amy;  Rock Recipies' Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 18 large cookie bars
Author: Barry C. Parsons

1½ cups flour
⅓ cup firmly packed brown sugar
½ cup cold butter
1 cup (8 ounces) cream cheese
½ cup sugar
3 tsp vanilla extract
1 tbsp lemon juice
1 large egg
⅔ cup glace cherries, cut in quarters (well-drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)
In a food processor pulse together the flour, brown sugar, and butter until crumbly (or just cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
Save a ½ cup of this crumble mixture to sprinkle over the top later.
Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
Beat together the cream cheese, white sugar, lemon juice, and vanilla extract until smooth.
Beat in the egg.
Fold in the chopped cherries.
Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the center.
Let cool completely in the pan before cutting and serving.
Refrigerate in airtight containers. Freezes well too.

Recipe Notes
I've since made this recipe with fresh cherries that have been quartered, and they were delicious.

Town Talk / Re: Norms Bait and Tackle
Last post by Marilyne - Today at 03:27:03 pm
Patricia - I know you're happy that Farrah is losing weight, but I'm hoping that she isn't hungry?  I always wanted my cats to be satisfied. Maybe I gave them too much - I don't know?   I have no idea if Winnie, or any of our other cats were overweight or not? I never took them to the vet unless there was something obviously wrong with them.  They all lived to be very old, so I guess they were healthy?

I've seen those stories over the years, about people serving their pets a vegetarian diet, thinking it would make them healthier! Instead of healthy, the poor animals became weak and sick, and often didn't survive.  I've also heard of people putting their human babies on skim milk, instead of whole milk, or eliminating milk altogether!  Of course the poor baby develops a syndrome called "failure to thrive", and becomes thin and sickly, et al. Sometimes I think there is no common sense left in the world!

Thanks for the heads-up, on all the latest food recalls!  I've seen the Fiesta Corn in the markets, but I've never bought it.  I think it's a popular item to serve as a side dish with Mexican food like enchiladas, tamales, et al.  Romaine lettuce has still not been declared safe here in California. (where it was grown!) I'm sure there will be another food recall of some sort,  just in time for Christmas!

Speaking of food - right now it's lunch time, and I'm hungry.  I'll return later for some more comments.
Animal Shelter / Re: Pets
Last post by angelface555 - Today at 02:31:07 pm
10 weird cat behaviors

It's generalized but it does have a few answers. For example, it says a cat likes you if it presents it's butt to you with tail up. A more realistic answer is cats are driven by scents and the cat is saying I don't mind you if you check to see how I am. A form of hello for cats.

Photos and More / Re: Photo Slide Shows and Home...
Last post by SCFSue - Today at 02:22:21 pm
I'm still using Windows 8 and I am NOT going to change to something new. When S&F no longer lets me get in here to post with Friends, I'll just have to say a very sad farewell.  It's bad enough to try to get used to the changes we have now!


P.S.  Perry Como was one handsome guy and had a wonderful voice.  He was my Favorite while a teen and even into my early married years.  He had such a smooth voice and was so "laid back" while singing.  I've missed him since those early days.
Medical Corner / Re: Bosom Buddies
Last post by SCFSue - Today at 02:01:05 pm
Hello Buddies.  I'm finally here.  I've tried several times to get to the reply apt, but kept getting shoved off.  I've found the new changes VERY FRUSTRATING!  Tim arrived about 11:00 and we went to the library and Kroger.  I did my shopping and he brought me home to put the groceries away before we went out for our Saturday lunch (and a bottle of beer, each!).  He and Kris will do a bit of traveling this winter and he has arranged for a friend to be available to stay overnight with me if I need it (I don't) and to take me to the store and any other necessary errands.  I like Kenny and think that will work out OK for both of us.

It's still raining.  I'll probably start reading one of my new library books.  Tomorrow I'll probably watch some football and/or basketball games.

Have a nice day, Every Buddy.
Computer Store / Re: Windows-10
Last post by angelface555 - Today at 01:53:33 pm
These are the worst passwords of 2018

As the year comes to a close, a lot of us are thinking back on the year that was... but  have you bothered to consider your 2018 passwords?

A good password will keep your online accounts safe, from your bank account to your Amazon account. But even though we know we should create secure passwords, a lot of us don't. Complex, unique passwords can be a nuisance to remember (especially since security experts recommend using a different password for every site), and it's easier to skip the headache and go with something simple.

However, SplashData's list of the worst passwords of 2018 -- which was compiled from the millions of passwords that were hacked this year --suggests plenty of people aren't making much effort to create secure passwords. The top five passwords don't vary much from year to year... which means people keep using the same predictable passwords, which make it easy for anyone to get into their accounts. Here are this year's top 25 passwords:

1:    123456 (unchanged)
2:    password (unchanged)
3:    123456789 (up 3)
4:    12345678 (down 1)
5:    12345 (unchanged)
6:    111111 (new)
7:    1234567 (up 1)
8:    sunshine (new)
9:    qwerty (down 5)
10:    iloveyou (unchanged)
11:    princess (new)
12:    admin (down 1)
13:    welcome (down 1)
14:    666666 (new)
15:    abc123 (unchanged)
16:    football (down 7)
17:    123123 (unchanged)
18:    Monkey (down 5)
19:    654321 (new)
20:    !@#$%^&* (new)
21:    Charlie (new)
22:    aa123456 (new)
23:    donald (new)
24:    password1 (new)
25:    qwerty123 (new)

Even if you aren't a security pro, you can probably see a problem here. Seven of those passwords are simply a straight row of characters across the keyboard (presumably to whatever number of characters a particular password requires). And they aren't the only patterns on the list: "111111" and "666666" are even lazier. Then there's the perennial "password," which is certainly easy to remember -- but it's also the first password any hacker will try. A variation on this basic password is also inevitably on the worst passwords list: "password1" may be a little more complicated than the simple "password," but it isn't much better. If "password" is a hacker's first guess, this will be the second.

Even worse, "123456" and "password" have made the top two spots on the worst passwords list for six years in a row. That implies that not only are these lousy passwords getting used, but they keep getting used.

New to the list this year was "donald," debuting in the #23 slot. And while it's a bit better than "password," setting your password to the name of the president still isn't very secure.

So how can you keep your online accounts -- and thus your personal information -- safe? The first step is making sure none of your none of your password are on SplashData's worst passwords of the year list. If you are, you should log on and change them immediately.

Continued on:

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