This is my first posting since my "hunny" unlocked the secret of the Blogs. Spring is poking her nose out through the clouds occasionally and making me long to get out the seeds for planting and dig in the dirt. Skip and I pruned the fruit trees Saturday. The clipping isn't so bad, but picking up all the sticks and trying to figure out what to do with all the debris is the biggy. We have come to the conclusion that the apple trees are far more work than they are worth for the amount of produce they bring, so we have decided to make one last pruning to the ground and plant a shade tree instead. With the work and the cost of spraying all summer, we figure we can buy a bushel of apples that are "worm free" and be money ahead.

Recipe of the day:

(this is really easy and good)

SOUTHWESTERN CHICKEN

2 cans (15 oz.) whole-kernal corn, drained

1 can (15 oz.) black beans, rinsed and drained

1 jar (16 oz.) chuncky salsa, divided

6 (I used 4 and cut them in 1/2) boneless skinless chicken breast halves

1 c. shredded cheddar cheese

In 5 Qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3-4 hrs. or on low 7-8 hrs. or until meat juices un clear. Sprinkle with cheese, cover until cheese is melted, about 5 min. (Yield: 6 servings.)

Things I am thankful for today: butternut squash... so yummy. Just finished freezing the last of it from my garden last year.

Elaine