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All Day The Wild Rose Presents "A Winter's Day" by Ken Mayer Photography
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All Day The Wild Rose Presents "A Winter's Day" by Ken Mayer Photography
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Monday, Jan 29
All Day The Wild Rose Presents "A Winter's Day" by Ken Mayer Photography
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All Day The Wild Rose Presents "A Winter's Day" by Ken Mayer Photography
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All Day The Wild Rose Presents "A Winter's Day" by Ken Mayer Photography
All Day Overeaters Anonymous meeting
11:00 AM Guided Tours of Ironstone Vineyards
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Posted by: Kim_Hamilton on 05/07/2010 12:58 AM Updated by: Kim_Hamilton on 05/08/2011 09:04 AM
Expires: 01/01/2015 12:00 AM
:

A Mothers Day Recipe~by Jenny Baxter of Jennys Kitchen

Happy Mother’s Day Readers,

No matter how you say it, Mere(French), Mutter (German), Madre (Italian), Mae (Portuguese), Molder (Dutch), Mama (Greek), Induh (Indonesian) or mom this special day is to honor the woman who gave birth to you, looked after you, served you, kissed your boo-boos, drove you to every sporting event, school function, social activity, was always there for you through thick and thin, gave you advice, made sacrifices for you, prepared incredible meals for you, and loves you. So, it is on this day that the family needs to honor mother and give her a day off. This day should be a personal .....



Click Above to Visit Jenny's Kitchen And Find Out More About Our Local Chef!



celebration, a gesture of love from each and every person in the family. No matter what the ages there is a job for everyone. No matter what your plan is, do not let her near the kitchen all day. And if you really want to put a smile on her face do the chores! Fill your day with love and laughter. And remember to tell mom how much you love and appreciate her. Here is a great little appetizer that mom can nibble on as she reads her book, takes a bubblebath or lays in the sun!

Spring Peas Stuffed with Crab

8 oz. cream cheese

3 Tablespoons thinly sliced green onion

One Tablespoon each fresh lemon juice and white Worcestershire sauce

¼ teaspoon white pepper

¼ lb. shelled crab

32 spring peas blanched and stems removed Mix all the ingredients together except for the spring peas. Once you have stemmed the spring peas lay each one flat opening it like a book and fill with a ½ teaspoon crab mixture on the bottom side. Fold the top half over the filled half and place it on a lettuce lined serving tray.



Well, its thyme to go.

Jenny Baxter

Jenny’s Kitchen



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