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Good morning, everyone! We had a small gathering yesterday afternoon for a New Year's celebration. Today we will take down the small tree. It is mostly decorated with Sue's ornaments and I'm not sure of the packing, so she will help with that before she heads north to her "rental". She is counting down the days to retirement and being here full time. We are also going out to lunch with DB and DSIL before Sue heads north. Today's meal is good for a winter's night. I would definitely leave out the carrots. We'll start with a very basic and quick recipe. This is one you can dress up any way you like. Add your favorite seasonings! Switch out the vegetables! https://www.pillsbury.com/recipes/5-ingredient-chicken-pot-pie-casserole/14f83449-4c1d-4d05-983d-bf38c7f604a3 This next one looks really easy as well. Instead of a full upper crust it has biscuits. I love biscuits. https://spaceshipsandlaserbeams.com/chicken-pot-pie-casserole/ This next one has a homemade sauce for the filling instead of using canned soup. That sounds good to me as I am not a fan of canned soup. I'll use it when I have to, but try to avoid it. It also uses puff pastry for the crust. https://www.mybakingaddiction.com/chicken-pot-pie-casserole/ Our last recipe has a homemade sauce and homemade biscuits. It also includes some mushrooms, which I like. Enough of them might be a good sub for the carrots. https://www.tasteofhome.com/recipes/chicken-potpie-casserole/ I hope one of these works for you! Should you have any left over turkey, you can use that instead. Or left over ham. Or left over roast beef. You get the idea. Wishing you all a wonderful day.

I broke a tooth once eating Cheerios. For goodness sake, babies with no teeth eat Cheerios just fine! I'm with you on questioning the "repair".

It can't be that far to the grocery store tomorrow. Stock up. They keep well in the fridge for several days - if they last that long! My sister the dental hygienist concurs with the Crazy Glue advice. But, what is your DH doing that he's breaking his teeth?

I'll be rooting for the Dawgs! Beat TCU!

Here's a picture of the chicken wings just out of the oven. This was after 4.5 hours. No need to turn up the heat to brown them up.

Congratulations on the sobriety. Several of my siblings are right behind you at 34 and 33 years. It is really very easy. I buy the amount of chicken wings I want to make and an aluminum pan for each package of wings. Then I buy one bottle per package of the barbecue sauce I like best. Today I am using Sweet Baby Ray's original sauce. I am cooking the wings at 275 F. I put them in the oven and let them cook for an hour and then drained any juice that came out. After the first hour I applied a liberal coating of barbecue sauce and they went back in the oven. I will baste them and/or add more sauce every hour or so. After several hours, at least 4, they are done. I will turn the oven up to 350 and crisp them up a bit, but only for a very short time or they burn. The long, slow cooking at a low temperature makes them so good. The meat is falling off the bones good. The sauce really has a chance to sink in and become a part of the wing, not just a coating. I once took these to a party and one woman had to literally drag her husband away from the pan of wings. He was complaining as she did saying they were the best wings he'd ever had. I've made them a New Year's tradition. @mamaofami Happy Birthday tomorrow to Sam!

Rabbit, rabbit, white rabbit! No hangovers here as our beverages were ice water and ice water. We were in bed well before midnight and enjoyed a good night's sleep. @ger_77 Wishing you a wonderful cruise. Safe travels. I looked up food traditions in Michigan for New Year's and didn't find anything. I learned the pork and sauerkraut one when I lived in Ohio and actually had pork and sauerkraut a few times on New Year's. DB and DSIL are coming over this afternoon for football and food. Maybe some Farkle. We shall see. Today's meal sounds good to me! I'd just leave off the pasta part due to carbs and sub some vegetables. This first recipe looks easy enough and has step by step picture instructions. I like the idea of making it in a cast iron skillet so it can go directly into the oven and you only have one pan to clean. https://www.aheadofthyme.com/easy-chicken-parmesan-parmigiana/ The recipes were all fairly similar so not a lot of different ones to post. But, I did want to post this one by Bobby Flay. https://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe-1952359 Wishing everyone a wonderful day and a great start to 2023.

This would be me tonight. We watched Brian's Song tonight. One of my sisters gave it to me for Christmas and it sure beat anything on TV.

He also participated in the Sail Away threads. He was a fellow teacher. May he Rest in Peace.

I am doubly happy that you made the trip to have such a good visit with her. May she be comfortable in her last hours and may the wonderful memory of that last visit bring comfort and healing to you and your DH. So well said. Thank you Ann! And thank you for your contributions! I really appreciated when you stepped up and took over the Meal of the Day while I was cruising. That was so helpful and you did such a stellar job. @ger_77 Condolences to you for your family losses. @kazu I love the memes you post. They always bring a chuckle to me. @garlictown Glad to see you enjoying your cruise. Tonight when we celebrate let's raise a glass to all who are enjoying being on a BHB for the holiday, to lost laundry now found, to lost luggage now found, to friendship and comradery. Let 2023 be the best yet!

Good morning, everyone! We had a houseful last night for Farkle. Brother Bill and his wife, niece Liz and her husband, and nephew Ian's SO and 2 year old daughter. Bill is hoping he is called off work tonight so he can come back. But, he said the Call Off Queen is also scheduled to work so chances are slim. 2022 has had its challenges, but mostly good things came my way. I am so thankful for my beautiful new house and for being close to family. Sue and I had a wonderful cruise to Norway in July and her lost luggage was found and delivered to her. I had a wonderful opportunity to cruise again in October (two weeks before my big move) and to meet up with several CC Dailyites. The friendships made here on the Daily are a highlight. Who knew how close a community we would create back in early 2020? Many thanks to Rich @richwmn for inspiring us by expanding the Daily Fleet Location to include all it does today. Thanks to Roy @rafinmd for stepping in while Rich is cruising and for keeping our prayer and celebration lists. Thanks to @cat shepard Ann for the daily wine reviews and the memes. I always get a laugh! Thanks to @summer slope Dixie for the drink recipes. Most of those look really good to me. I hope I can remember some of them to try this summer when I'm on a BHB. Thanks to everyone who contributes on a regular basis - all of you who post your port pictures have expanded my horizons and bucket list. We've picked up great ideas like having a celebration tree all year long that reflects the current season or holiday. @ger_77 roll recipe will live on forever in so many more homes. Everyone who posts here has made this what it is. Thank you!! Today's meal sounds good and could be pretty easy to make. This first one lacks the directions because they are on a pay site, but most of us can figure it out. https://www.copymethat.com/r/eMBnpA4bi/how-to-make-roasted-mushroom-parmesan-sa/ Here's a sheet pan version. https://thebrookcook.wordpress.com/2018/08/01/sheet-pan-crispy-mushroom-parmesan-sandwiches/ This next one looks like something I'd like to try someday. https://justinesnacks.com/crispy-mushroom-sandwich-with-basil-parmesan/ But who am I kidding? Tonight is New Year's Eve. We're having my famous chicken wings (famous in the family - slow cooked for 4-5 hours and basted with barbecue sauce often), sauerkraut balls, shrimp cocktail, and a veggie platter for good measure. Wishing everyone a wonderful day and a safe and fun celebration tonight.

Wishing you a speedy recovery!

I had similar problems on Nieuw Statendam last October. First I was credited for an excursion when I shouldn't have been. Then, they charged me for an excursion that was cancelled. Then I was charged for a PG dinner that I had prepaid. The manager of the PG said they do that and then they remove the charge at the end of the cruise. Why on earth would they do that? She was quite surprised that I wanted to use my prepaid meal instead of being reimbursed for it. On my evaluation form I stated that the accounting department needed to start over from scratch. I've never seen such a mess. I never used to have problems on my account, but every cruise since the restart has been a mess. Otherwise, all is fine.

Sue and I went on a "talk" today as well. We met our neighbor across the street. He has lived here since 1972. Originally his house belonged to his parents. His dad was an architect and he designed and built the house. So, he knows all the neighborhood secrets. That is wonderful news! He will heal even faster once he's home. That is so wonderful for both of you! @Cruzin Terri The house looks beautiful. I am sure that makes you want to get back in even quicker now. What a joy to come home to!

Good morning, everyone! It is supposed to be a warm day here, but totally overcast. That's ok. I'll take the warmer temps as they'll make our laps around the neighborhood more pleasant. What wonderful news! Sue and I are both excited that you are joining us on this cruise. We'll have to make some plans! Casseroles do not need to drown in creaminess to be enjoyable. In this recipe the cauliflower stands out and is delicious presented as itself, instead of being pureed into a gooey sauce. Accompanying the cauliflower is simple Italian sausage, along with a tangy tomato sauce. https://paleogrubs.com/sausage-and-cauliflower-casserole-recipe This is a wonderful take on a skillet full of delicious ingredients. It’s a one-pan dinner, and it’s full of flavors you’re sure to love. Whether you’re making this for a bunch, or to have on hand, it’s great left over and will leave your family, or guests asking for more. This can be served with a side salad for a healthy balanced meal. https://myheavenlyrecipes.com/skillet-dinner-with-sausage-cauliflower/ The combination of sausage and cauliflower makes for a delicious main meal, especially when the weather starts to turn a bit cooler, and you want to start making warming casserole dishes. It's also a breeze to prepare. https://www.thespruceeats.com/cauliflower-sausage-roast-with-cheddar-cheese-3052494 One last entry because it looked so good. I think this is the recipe I would use. https://www.thekitchn.com/recipe-cauliflower-italian-sau-137481 Wishing you all a wonderful day!

I would probably have liked this version. We got the Birdseye version that came in a frozen box. It had the lima beans in it.

It was the lima beans in the succotash we had that did it for me and there were the dreaded carrots as well. My grandmother was very old school and children were going to behave come hell or high water. And part of behaving was eating what was put in front of you. My mother used to complain that she wasn't a short order cook. With 6 kids there were plenty of individual tastes and someone was bound to be unhappy with what was served. We could make ourselves a peanut butter and jelly sandwich. Mom also tried to cater somewhat to our tastes. We always got chocolate milk at dinner because I didn't like milk and would fuss about it. Chocolate milk solved that problem. She used powdered mushrooms in some dishes because Jodie and Bill didn't like mushrooms. We never had just plain carrots for dinner. I could pick them out of the mixed vegetables that were sometimes served. Today's outing to the Tridge was a lot of fun. We walked the paths in the area and scouted out longer hikes for spring or summer. Some were all snow covered and icy, so we didn't even try today. You can hike from the Tridge to the Chippewa Nature Center, 3.5 miles away. The Pere Marquette Bike and Hike Rail Trail starts there. That will take you all the way to Clare, 30 miles from Midland. At the Tridge there is a dog park, a skate park, a picnic shelter, a playground, and many single picnic tables and benches. The Tridge has three legs. It is located at the confluence of the Chippewa River and the Tittabbawassee River. This leg crosses the Chippewa River and heads off to the Nature Center, following the river. We plan to do that in spring or early summer. There are two sculptures in the park that were created by Midland artist and long time neighbor of ours, Jim Hopfensperger. Interestingly, most of Jim's sculptures look like they are members of the Hopfensperger family. If these two don't look like Mom and Pop Hop, I don't know who does.

Good morning, everyone! Today should be another very mild day temperature wise. No rain in the forecast so I think we may go and hike one of the trails in the park system. We can go to the Tridge and walk from there. I can't explain the Tridge, so will take a picture and post it later. Today's meal brings back memories. When I was a kid I hated succotash. I remember having to sit at the table until bedtime because I wouldn't eat my succotash. That was my grandmother's doing. The next morning guess what I was served for breakfast? Yep, succotash. I sat at the table until lunch time when my dad came home from work for lunch. He told my grandmother that was enough. Mom was in the hospital after having given birth to my sister. In those days they kept women for 5-7 days after birth. So, we will not be having succotash in this house. I could only find one version of a recipe that was actually harvest succotash ravioli, but did find some recipes that come close. Here is the one that meets the criteria: https://www.culinarycultivations.org/community/blog-recipes/harvest-succotash-ravioli.html This next one is a recipe for succotash. You can easily add in the ravioli if you wish. https://www.feastingathome.com/succotash/ This next recipe sounds really good and I may try it someday. Not till all the turkey is gone, though. https://www.aspicyperspective.com/cobb-salad/ In this one we put the harvested squash in the ravioli. https://www.harvestepicure.com/harvest-recipe-blog/2020/5/19/basil-squash-ravioli And, finally, we have an offering from Martha Stewart for a succotash pasta salad. https://www.marthastewart.com/1541436/succotash-pasta Lots of great choices. Wishing you all a wonderful day!

I remember times as a child that we went to Frankenmuth for Sunday dinner. It always involved a long wait to get seated, but was well worth it once we were. Now, you can make reservations and I highly recommend doing that. Today at 1:30 pm it was 90 minutes minimum wait for walk ins. That was at the Bavarian Inn and across the street at Zehnders, the line was out the door. I am thankful that you made it safely. And, yes, it was important to make that trip. I hope it is ready soon for you and meets all your expectations. That is wonderful news, Carolyn. We had a similar sunset last night here in Midland. Our trip to Bronner's was wonderful. We bought a few things, but mostly we were on a scouting mission. Some of the fancy ornaments can be made at home, especially if you have a live in artist like Sue. After Bronner's we went down to the outlet mall at Birch Run. I found way too much down there that I liked. I haven't bought clothes in almost 2 years so this was a treat for me. I did get a couple pairs of velour lounge around the house pants so I can be like Marjorie on Mom.

Good morning, everyone! We are on a warming trend here in mid-Michigan with temps up to 40F and a bit of sun peeking through the clouds today. Last night we had a gorgeous sunset. Today we are planning to go down to Frankenmuth, a 40 minute drive from here. Bronners is a Christmas store open year round and we're hoping we can pick up some deals. We want a tall tree for the living room for next year. We are debating whether to eat linner (late lunch, early dinner) at the Bavarian Inn or Zehnders while we are there. Right now it sounds like way too much food to me. Today's meal is a great one. You can make it in advance and have it on hand for a busy evening. It is warm and comforting for a cold winter night. And, it is really easy. You can substitute left over turkey for the chicken. You can substitute riced cauliflower for the rice. It is very versatile. https://thecozycook.com/broccoli-cheddar-chicken-and-rice-casserole/ You can also add in other vegetables. Make it your own! https://www.jocooks.com/recipes/one-pot-cheesy-chicken-broccoli-rice-casserole/ Here is a version that is keto friendly (low carb). Basically, you leave out the rice. I'd probably add in zoodles or riced cauliflower to help bulk it up a bit. https://www.maebells.com/broccoli-chicken-casserole-keto-low-carb/ This last one does not use a canned creamed soup to make the sauce. I think I'd like that better as I'm not a fan of canned soup. It also helps cut down on the amount of sodium in the dish. https://www.wellplated.com/chicken-broccoli-rice-casserole/ So, use up some of that leftover turkey in a great creamy, cheesy casserole and pop it in the freezer for late January, early February. Wishing everyone a wonderful day.

Good morning, everyone! Welcome to @ocean sounds! Temps are moderating here and today should be a nice day. We even had sunshine yesterday! We went to the mall and walked around so that we had a warm place to walk. There weren't too many people there when we went. Today we're doing the same downtown. We'll visit the shops but probably won't buy anything, but we'll enjoy getting out. Today's meal is another good one for winter. Most of the recipes called for chorizo and potatoes, but a few of them had other ingredients. This Spanish Chorizo & Potato Stew is one of Spain´s most classic dishes ever. It´s loaded with flavors, super easy to make and promises to fill your body with so much goodness. Serve it next to a crunchy baguette and a bottle of Spanish wine from La Rioja, for the ultimate Spanish experience. https://spainonafork.com/classic-spanish-chorizo-potato-stew-recipe/ The Food Network adds some swiss chard to it. It is always nice to have greens in food as they are so good for us. https://www.foodnetwork.com/recipes/food-network-kitchen/chorizo-potato-stew-3363400 This stew from Rioja is simple but you do need to cut the potatoes correctly (into 'cachelos') to ensure that their starch thickens the liquid. Everyone loves this – it's a very wintry, weekend-y, comforting dish. You can't get it wrong. In Spain, every mum makes this. https://thehappyfoodie.co.uk/recipes/potato-and-chorizo-stew-patatas-a-la-riojana/ Spanish chicken and chorizo stew is a go-to recipe for an easy weeknight meal. It’s simple to prepare (with little prep time), tastes delicious, and leaves plenty of leftovers for lunch the next day (important!). It’s hearty on a cold winter’s eve, but not so heavy that you can’t enjoy it in summer either, served alongside a refreshing Spanish salad. https://spanishsabores.com/spanish-chicken-and-chorizo-stew-recipe/ This Spanish white bean stew with chorizo sausage is so good that everyone will believe you spent hours in the kitchen! The chorizo flavors the beans so beautifully, that even the ones who don’t like beans will certainly try a tablespoon or two. And who knows, you may turn them into bean lovers! https://www.thehungrybites.com/spanish-white-bean-stew-with-chorizo-sausage/ Wishing you all a wonderful day!

I was thinking the same.