By Teri Cayton
The Parsons Advocate
For all you West Virginia Snowbirds that travel south for the winter don’t plan on traveling back any time soon. It was 55 degrees earlier in the week and now this weekend is calling for anywhere from 1 to 8 inches of snow. I guess February is living up to its name as the unpredictable month. Momma Said, “ Dress for the occasion, umbrella, hat, coat, gloves, boots, tennis shoes, sweatshirt, tee shirt, short or long pants could all be used this month.”
It won’t be long before it warms up enough that the little birds will be waking me at the crack of dawn with their beautiful songs. Not that it will be anything new, the dogs have a self-set alarm for me anyway, 5:30 a.m. every morning they have to go out. Momma Said, “You can guess who is in charge at my house, (quick guess it is not me).”
I don’t mind so much as I am a morning person anyway. Always have been and I guess I always will be. Mom used to get a whole day’s worth of work done before the sun came up. Guess that seed didn’t fall far from the tree. I have worked my whole life and had to get up anyway.
At the rate things are going I will be keeping that schedule for the rest of my life because I can’t afford to retire. Gas prices are up, food prices are up, living expenses are up and payday, well not so much.
Pistachio Fluff Salad
Ingredients
- 3.4 oz. pistachio instant pudding mix
- 20 oz. can crushed pineapple, do not drain
- 8 oz. cool whip
- 2 cups mini marshmallows
- 1 cup chopped nuts, pecans, walnuts or pistachios
Instructions
- In a large mixing bowl combine the pistachio pudding powder and crushed pineapple, reminder, do not drain the pineapple.
- Fold in the cool whip, mini marshmallows, and chopped nuts.
- Cover the bowl with plastic wrap and refrigerate for 2 hours before serving. This allows the mixture to thicken and for the marshmallows to soften. Garnish with more chopped nuts.