Momma Said

Summer is upon us and it is already time for Independence Day. It seems time should have slowed down with everything shut down but it is speeding right on by. I will have a dog scared to death for the next few weeks. I don’t know why but it seems I pick dogs that are scared of loud noises. Maybe it is because I don’t have much noise in my house. I know every time I yell at Gracie for doing something bad, Amber runs and hides. Momma Said, “I must be one scary momma.”

It is going into the second week of summer and the weather has not been bad so far. We have had some rain and cooler temperatures than usual. The last few years we have had temps in the 90’s and that is just too hot. The nights have been cool and good for sleeping so that is a plus. I need the rest because of worrying about all that is going on in our country right now. It is a scary time with the virus on the rise again and all the unrest with the riots.

I can understand the protests for equal rights but I don’t understand the looting and burning. What does that accomplish? It just escalates the problems and increases chances of someone getting hurt. You can be civil and still get your point across with a peaceful demonstration. You can show your support for a cause and not be destructive.

Maybe sometime soon we will have all this behind us and we can have some peace. I wish for a place to go that has nothing but peace and quiet. I would like to find a mountaintop and just live there forever. I would be happy with my animals for company and relish the feeling of peace. Momma Said, “I need to find my Nirvana.”


Old Fashioned Skillet Cake

Ingredients

2 cups sugar
2 cups self-rising flour
1 1/4 cup milk
2 large eggs
1 teaspoon vanilla extract (substitute almond or walnut extract)
1/4 cup vegetable oil

Instructions

Preheat the oven to 350°F. Grease and flour a 12-inch cast iron skillet.
Combine ingredients in a large bowl and mix well. Pour the batter into the prepared skillet.
Bake for 30 to 35 minutes or until golden brown and set. Allow to cool in the pan for 15 to 20 minutes before turning the cake out.

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