But let’s see… hm…things to be scared of…
Admitting fears, bugs with too many legs, a damp basement at night, neighbors with guns, public speaking, new computers, second dates, plumbing problems, car problems, pain, asking favors, bills, world chaos, loss, admitting defeat, blood, math problems involving trains going in different directions…
Let’s face it, we’ve all got fears. Your list is probably different than mine, but I bet you agree with at least one of my fears – which just goes to show that one is completely justified. I suppose (said with a heavy sigh), that we’re all supposed to just buck up and face those fears. Grow, live, expand our universe. Sometimes don’t you just want to shake those perpetually happy self-help gurus? Alright, alright… I’ve gotten over my basement thing. Mostly. At least I can manage to do the laundry at night once in a while if I really need that blue shirt tomorrow – but I’ll probably just wear the red shirt.
I suspect we learn all of our fears. That basement thing has got to have something to do with my skinny grandmother, not to be confused with the fat grandma who had preserves and games and a science lab in her basement. The skinny grandma probably had rotting bodies in hers. I wasn’t sure where the pull cord for the light was, and my sister screamed when she stepped on something squishy. It might have been a sock that dropped from the laundry basket, but it might have been a dead body part. Damp, dark basements probably have a lot of those bugs with too many legs too. And the angry ghosts of all those rotting bodies. Yep, completely justified fear, but it’s daytime now, and I don’t need to go to the basement. Life is good.
Giveaway!
Thanks to everyone who played, but the congratulations go to Josh Pincus! Visit his blog where he writes interesting biographical sketches about famous people. My niece pulled the winner before her weekly horse riding lesson. I took a very cute picture of her with the horse while she held up Josh’s name, but the camera experienced technical difficulties, so I can’t share the photo with you. Let’s just imagine the moment with this scribble.
Granola
Last week I mentioned Mom’s granola, which I admitted is pretty good. She found the recipe, which I assume originally came from Quaker Oats since it’s a printed card instead of the usual handwritten variety. I see she hid sugar and honey in this recipe. No wonder I liked this!
2 ¼ cups Quaker Oats
½ cup instant non-fat dry milk
½ cup sunflower nuts
½ cup coarsely chopped nuts
½ cup wheat germ or unprocessed bran
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
¼ cup honey
½ cup raisins (optional)
Heat oven to 325F. In large bowl, combine all ingredients except raisins; mix well. Spread into ungreased 15” x 10” jelly roll pan. Bake 30 – 35 minutes or until golden brown, stirring occasionally. Stir in raisins. Spread onto ungreased cookie sheet or aluminum foil. Cool. Store in tightly covered container in refrigerator. Serve as a snack or as a cereal with milk. Makes about 8 cups.
Thanks to everyone who played, but the congratulations go to Josh Pincus! Visit his blog where he writes interesting biographical sketches about famous people. My niece pulled the winner before her weekly horse riding lesson. I took a very cute picture of her with the horse while she held up Josh’s name, but the camera experienced technical difficulties, so I can’t share the photo with you. Let’s just imagine the moment with this scribble.
Granola
Last week I mentioned Mom’s granola, which I admitted is pretty good. She found the recipe, which I assume originally came from Quaker Oats since it’s a printed card instead of the usual handwritten variety. I see she hid sugar and honey in this recipe. No wonder I liked this!
2 ¼ cups Quaker Oats
½ cup instant non-fat dry milk
½ cup sunflower nuts
½ cup coarsely chopped nuts
½ cup wheat germ or unprocessed bran
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
¼ cup honey
½ cup raisins (optional)
Heat oven to 325F. In large bowl, combine all ingredients except raisins; mix well. Spread into ungreased 15” x 10” jelly roll pan. Bake 30 – 35 minutes or until golden brown, stirring occasionally. Stir in raisins. Spread onto ungreased cookie sheet or aluminum foil. Cool. Store in tightly covered container in refrigerator. Serve as a snack or as a cereal with milk. Makes about 8 cups.