2019 Newsletter 1- We resolve to have a joyful 2019!

2019 Newsletter 1- We resolve to have a joyful 2019!

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A lot has happened since the last letter I wrote.  The New Year parties have come and gone.  The Rose Bowl parade is done for another year. Carol and I must be getting old as we went to bed at 9 PM on New Year’s Eve.  
On Dec. 18th, I signed up for swimming at the UW Children’s Hospital and, other than a few days, have been swimming each day. I used to be like a fish in water, so the swimming has come back fast to me.  I also have a rebounder or as some would call it a 4 foot trampoline.  I spend a few moments on it each day also trying to get the lymphatic fluid flowing in my body.  I read somewhere, if you do not move, the fluid does not move.  In general, I’m trying to move and exercise more to beat this disease.  It seems to be working as I am in less pain. I am thrilled to see the sun and be able to walk in the warm greenhouses each day.
In preparation for Spring, we are in the process of changing out most of the wood benches that we use to sell product from, for steel benches, in the big greenhouse.  Much bigger project than I thought initially, but we will get it done.  
Signing off until next week,  
Ed
Houseplant of the Week PRAYER PLANT
Floral Spotlight
WINTER ARRANGEMENTS
Upcoming Events
2019 CALENDAR PLANNING
“When a plant is sad, what do other plants do?”
photosympathize
“How do trees get on the Internet?”
They log in
CrockPot Cheddar Bacon Beer Dip
While the holiday season is over, party season is heating up in Wisconsin. Why you may ask? It’s PLAYOFF time and the Super Bowl is a few short weeks away. Time to dust off the magical Beer Dip recipe we all know and love!
Ingredients:
  • 16 ounces cream cheese, softened ( 2 packages)
  • 1/4 cup sour cream
  • 1-1/2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 cup beer (any type or even nonalcoholic will work)
  • 2 cups shredded cheddar cheese
  • 1 pound bacon strips, cooked and crumbled, divided
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites or rods
Directions:
In your slow cooker: combine cream cheese, sour cream, Worcestershire, mustard and garlic powder until smooth. Stir in beer, cheese and all but 1/4 cup bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
In last 30 minutes, stir in heavy cream. Top with green onion and remaining bacon. Serve with soft pretzels of your choice or celery sticks if you are counting the points!

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