Blink~The Graduate

I suppose I’ve been driving this route for some time now.

Ooooh-whoo. Seven fifteen a.m. every morning for the past one hundred years.

Perhaps I exaggerate just a tad–but you get the point.

I’ve taken this road in the pouring rain…

thick and spooky fog……

and slippery, blinding, icy snow.

Driven it before daylight savings time when it was so dark outside the streetlights were still on.

With all the windows down in the summer when the cooler wouldn’t work.

In the winter with blankets wrapped around our shoulders and heads and feet because the heater wouldn’t kick in.

Attended every football game, track event, and choir concert humanly possible.

Grumbled now and then about the caffeine-induced erratic drivers or teenage pedestrians with a “you-know-you-won’t-hit-me” death wish, and the ridiculous youngsters that really shouldn’t have a license in the first place—as we all converged here in this very parking lot—before any decent human being should even be out of bed.

Sat, crocheting in this holding space for hours at a time, doing that mama thing we call waiting, sometimes alone and sometimes while my beloved cargo spent some needed time…with their mom.

Sat, idling along with the car, staring at this tinted glass door–that far away one between the cars–looking for any sign of Daney boy, or the bald kid.

Oh, the laughing and talking and listening and teasing and  heartbreaks and secrets and real earth life we’ve had at this place.

All to end up here. One. Very. Last. Time.

The bald kid thinks that I’ll be so glad to sleep in. He thinks that I’ll be relieved to save so much gas in the car. He’s sure I’m happy to see it all be finally–after 24 years and 5 kids—over.

I’m afraid he’s very…



And when that alarm clock doesn’t go off at 6:30 am any more, it won’t matter…

because I’ll already be awake…

wishing that it would…

just one more time.

Off to school—1996



Week 11 Food storage prompt:

10 lbs. sugar, 1 lb salt

Something Wicked This Way Comes…

So there we were at the grocery store, minding our own business…

when from out of nowhere, a whole busload of Easter candy jumped into our cart. Now, if it had been full priced Easter candy we would have said, “Back, foul vermin! Be gone!”

But upon closer inspection, we found it to be 50-75% off. Oh, and the Cadbury Eggs–8/$1. Yeah…8.

So instead, we said, “You poor little unwanted, homeless Easter candy. Come with us and live happily ever after.”

So they did.

Of course, we don’t intend to eat it all…you know…by ourselves, or anything.

No, no.

That would be silly.

We could easily share with anyone…if the mood strikes us.  :]

Here’s a bonus too. As we were at the checkout–the cashier guy says, “Hey…ahhh…you can have one of those Easter Jello molds too. Take a couple, because you bought so much stuff. It’s free.”

I say, “Free? Why?”

The wise guy leans in closer like he’s sharing his locker combination, and says, “Cause…



Joke’s on him.

I just smiled and said,

“Not at our place, Skippy.”


Week 5 Food Storage Prompt:

4 cans tomato soup, 1 10 lb powdered milk

Egg Toast Cups

In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.

Egg Toast Cups





Ham or sausage or bacon or NOT

Whatever else you put in scrambled eggs


Lightly butter each slice of bread and cut off the crusts.

Hold the bread–as shown–over a muffing tin.

Pinch slightly and press the bread down into the muffing cup.

Toast in the oven at 350 for about 15 minutes–until browned.

Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.

Have a good weekend and I promise—no more food for a while. We’re about to burst over here!

Week 4  Food Storage Prompt

100 count Multiple Vitamins

Egg Toast Cups
  • Bread
  • Eggs
  • Cheese
  • Ham or sausage or bacon or NOT
  • Whatever else you put in scrambled eggs
  • Butter
  1. Lightly butter each slice of bread and cut off the crusts.
  2. Hold the bread--as shown--over a muffing tin.
  3. Pinch slightly and press the bread down into the muffing cup.
  4. Toast in the oven at 350 for about 15 minutes--until browned.
  5. Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don't spill whenever you take a bite.

The Elusive Year Supply

Now, where were we before all the drama?
Ahhh yes…

Those pesky goals:

New Year’s Goal #3

“I will buy at least one food storage or emergency item every week even if it’s just a can of beans.”

Yeah, yeah. Big plans. But too boring to keep my interest very long. Then I checked in my files and found an old handout from Relief Society–years back. If you have already seen it–good. If not, this should help. It’s titled, “One Year Food Storage on $5.00 Per Week.”

The idea is to use roughly 5-10 dollars of your grocery money toward a storage item (suggested here) and in 1 year, you’ll have a decent, basic supply for 2 people. I’ll post the whole handout as a printable PDF (see below) and then give the prompts here each Friday.

Oh, and since the grocery prices are always fluctuating–AND this is an old handout–be a bit forgiving if the items cost a dollar or two more here and there. You’ll still be working on a great project for about the same amount as lunch at Wendy’s.

So—let’s get started!

This week’s food storage prompt is: Two cans tuna, 2 lbs. salt

“The revelation to store food may be as

important to our temporal salvation today

as boarding the Ark was to the people

in the days of Noah.”

Ezra Taft Benson

One Year Food Storage on $5-10 Per Week Handout

Speaking of Noah—have you seen this? See below…

Modern Day Noah’s Ark

The massive central door in the side of Noah’s Ark was opened for the first crowd of curious townsfolk to behold the wonder.
Of course, it’s only a replica of the biblical Ark , built by Dutch Creationist Johan Huibers as a testament to his faith in the literal truth of the Bible. The ark is 150 cubits long, 30 cubits high and 20 cubits wide.
That’s two-thirds the length of a football field and as high as a three-story house. Life-size models of giraffes, elephants, lions, crocodiles, zebras, bison and other animals greet visitors as they arrive in the main hold. A contractor by trade, Huibers built the ark of cedar and pine.
Biblical scholars debate exactly what the wood used by Noah would have been. Huibers did the work mostly with his own hands, using modern tools and with occasional help from his son Roy.
Construction began in May 2005. On the uncovered top deck – not quite ready in time for the opening – will come a petting zoo, with baby lambs and chickens, and goats, and one camel. Visitors on the first day were stunned. ‘It’s past comprehension’, said Mary Louise Starosciak, who happened to be bicycling by with her husband while on vacation when they saw the ark looming over the local landscape. ‘I know the story of Noah, but I had no idea the boat would have been so big.’
There is enough space near the keel for a 50-seat film theater where kids can watch a video that tells the story of Noah and his ark.
Huibers, a Christian man, said he hopes the project will renew interest in Christianity in the Netherlands, where church going has fallen dramatically in the past 50 years.