By Teri Cayton
The Parsons Advocate
Time is too precious to waste make every minute of every day count for something. You can never get time back that is one thing that is when it is gone, it is gone. I really can’t think of a time when Mom wasn’t doing something creative. Whether it was working on a ladder, on the roof, cooking, cleaning, taking care of kids through all stages of our lives, keeping up the yard, painting or creating beautiful decorations for all seasons.
The only time she sat dawn during the day was the watch her soap operas and you can’t fault her for that. That was the only time she took time for herself. Today, it is hard for me to sit still and not be doing something. It is really hard for me when the weather is bad and I can’t get outside. I have so much that I can be doing but I don’t have a place to do it.
My neighbor is a lifesaver because he has consented for me to work in his workshop. We are trying to make some furniture and I am having a ball. My dad worked with wood and I wish I would have gotten some of his woodworking tools and machines when he passed but that is another story all together. Momma Said, “That is all water over the dam. You can’t lose something you never had.”
I am hoping that my projects come together like I see them in my mind, but getting it from my head to my hands is sometimes a difficult task. I wish I could project what I see in my mind onto a solid object and then make it happen. But I guess that is beyond me. I do not consider myself an artist but I do have creative juices flowing through me, it is just a matter of making it all jell together and make magic
Spinach and Artichoke Dip
Ingredients
- 1 16-ounce bag frozen, chopped spinach thawed, squeezed dry
- 1 cup light sour cream
- ½ cup light mayonnaise
- ¼ cup Parmesan cheese
- 2 15-ounce cans quartered artichoke hearts rinsed well, drained
- 1 package Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
Directions
Preheat oven to 375 degrees. In a medium bowl, mix all the ingredients. Spray a small baking dish with vegetable oil spray. Spoon the dip into the baking dish and bake until bubbly, about 30 minutes. Serve warm with crackers, baguette slices or raw veggies for dipping.