Momma Said for May 22, 2014
Have you ever played the game of having a group of people together, start telling a story, pass the story down the line of people and see how far it is from the true beginning of the story when it gets back to the start? The story just seems to take on a life of its own.
I have had that happen for real. Something happens to you and then word gets back to you that something totally different happened. Momma Said, “I just don’t see why people cannot get facts straight.” I think it used to be called not knowing how to tell the truth but since everyone has to be politically correct these days, it must be called something else.
It seems that for some people, gossip is a way of life. They are like an addict searching for their next high. Momma Said, “Just live and let live.” Life is too short to worry about what other people are doing I have enough worries of my own. Besides, mom used to say that if you stick your nose somewhere it doesn’t belong, you just might get it chopped off.
Life has a way of righting the wrongs that come your way. As long as you know that you are living life to the fullest, then don’t worry about the petty things that are just a nuisance. Be happy, enjoy a fresh new morning each day and when you lay your head on the pillow at night, thank God for our soldiers and all first responders that keep us safe and free.
Memorial Day is coming up, so keep all the soldiers that have fallen in the line of duty in your prayers. They gave the ultimate sacrifice so we can still enjoy our freedom and ways of life. All branches of the military and from every conflict ever faced, our soldiers have stood tall and faced the enemy with resolve. I fly my flag every day and I am glad that I still have the freedom to do so. If you see a soldier or veteran, thank them for all they have done and continue to do.
I will leave you with a festive dessert that is very easy and delicious. Remember to thank a veteran for everything they have done for our country.
Fresh Fruit Tart
· Pastry for single-crust pie (9 inches)
· 1 package (8 ounces) cream cheese, softened
· 3 tablespoons sugar
· 1 teaspoon vanilla extract
· 3/4 teaspoon almond extract, divided
· 1 cup fresh blueberries
· 1 cup fresh raspberries
· 1 medium ripe peach or nectarines, peeled and sliced
· 2 tablespoons apricot preserves
1. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
3. In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. Yield: 12 servings