Hi Everyone!



Yup, I'm still alive. Our lives changed so much on May 12th when Lance and Christy got married that I actually became a little depressed not to have Lance come home every night for dinner, and yes I really miss his sweet little dog, Precious. I don't miss her "puppy paws" on my hardwood floors, her licks on the patio doors or especially dog hair all over the place, but I do so miss her sweet little companionship while I'm fixing dinner and I had lots of little songs I "howled" out to her. I know I'm nuts and NO, I am not getting another dog to replace her. She was way too smart and cute to be replaced, anyway. Maili really misses her, too; they were little buddies. Preicious went to live with Christy's little 3 year old brother, Matthew, and apparently is doing just fine. Matthew kind of follows her around the yard and she barks too much, but over all, she's OK. Christy and Lance had a beautiful wedding and live in the basement apartment that her Grandfather Jones just recently finished. It's roomy and nice. I haven't heard back from Christy's mom on the recipes for the amazing food at the reception, but when I do, I'll share them with you. I made all the chocolate fudge there. Half was the hard, old-fashioned, beaten fudge and half of it was what I have referred to as fake fudge, but it was creamy and delicious, so here's that recipe:



FAKE FUDGE (This is easy!)

2 pkgs milk chocolate chips
1 pkg white chocolate chips
2 cans Condensed Sweetened milk
1 cube margarine

Combine all ingredients and melt on HIGH in microwave about 3 minutes total. If chocolate is in the microwave too long it changes into a weird conglomeration, so stir it a couple of times while cooking and stir it for at least 30 seconds after fully melted to make sure all the ingredients are blended well. Add broken walnuts if desired. Put in a buttered 9X13 glass pan and place in fridge allowing it to set up for several hours until totally cooled. Cut into squares. The fudge does not need to be kept in the fridge after the initial setting-up time, but should always be covered to keep the air from drying it out.



We've actually been able to go camping a couple of times in the past few weeks with some of our friends in the neighborhood. Cameron went with us last time and seemed to enjoy himself with other grandkids our friends brought. It's great company. We put no limitations on who can be there. We've been doing this for years and have had some wonderful times, plus there is always good food. On our first trip this summer to Anderson Cove up on the Pineview Reservoir in Ogden Canyon one of my friends, Jari Wood, made this yummy corn chip salad. She was kind enough to email all of us the recipe:

CORN CHIP SALAD (This is easy, too!)

3 cans whole kernel corn 15-20 grape tomatoes (sliced)
2 green onions (thinly sliced) ½ chopped red bell pepper
½ chopped green bell pepper 1/3 c mayonnaise (approx.)
½ bag Chille Cheese Corn Chips

Drain corn; add grape tomatoes, bell peppers, green onions, & mayonnaise (to taste). Add corn chips just before serving. Serves: 8-10

To give it a southwestern flare add:

Chopped cilantro (to taste)
1 can black beans (drained)
Southwestern Chipotle Dressing (to taste)

I'll keep you posted on news from Nana's Nest. For now, all is well. Mikol is so wonderful to share the fun things in their lives on her blog. Kenney and Sandi have moved to Facebook, so check them out there, and the newlyweds haven't gotten into the blogger world yet. Did talk to Grandma (Roxie) today. She and Elmo would have celebrated their 75th anniversary today. She is doing great! Says she has the normal aches and pains of a 93 year old. Next Sunday, June 21st, she'll be 93 and Anna will be 5! Wow, how time flies! I love reading all of your blogs, so keep it up.