So far, the year 2020 has been a difficult one. I broke my shoulder on Jan. 7 and had surgery. I was at home for two weeks trying to recover.
Of course, it was my right arm, and I have had to learn how to do some things being a “lefty.” I want to give a quick “shout out” to Dr. Jay Culpepper and the good people of Greenwood Leflore Hospital. I could not have asked for people to be kinder or more thoughtful during my care. Several people asked why I didn’t go to Jackson. I told them, “Why travel to Jackson when you’ve got the best right here at home?”
I watched a lot of television while at home, and I remember first hearing some rumblings about a virus that was spreading like wildfire and killing thousands of people. It was happening in far-away countries, so I didn’t give it much thought, except to pray for those who were being affected. Here in the U.S., we were preparing for the Super Bowl, and it was reported that the sale of Corona beer was in a decline because of the coronavirus. I found that rather amusing but didn’t give it a second thought. Then it began to hit home. When I think back now on that, I could not have imagined how our lives would be changed in just a matter of weeks.
When we left for spring break on March 5, I could never have dreamed that it would be my last day in the classroom with my children. Not only would our lives be turned upside down, but I now also had the task of trying to continue to educate my fifth and sixth graders through distance learning.
One of my assignments was for my students to write a paper about how the coronavirus had changed their lives. I told them to include positive and negative aspects. Every single student said they missed school and their teachers. All were glad to spend time with their families.
Here are a few of my favorite thoughts from their papers:
n“We are not hoarders, so my mama spends a lot of time out looking for toilet paper.”
• “I miss cheeseburgers.”
• “I’m glad I have my cows to talk to.”
• “My mama is not as good a teacher as you are.”
• “I never knew my little brother was so annoying.”
• “I never thought I would say it, but I miss doing schoolwork with my teachers.”
I have heard from numerous sources that teachers will probably be a lot more appreciated in the future. Here are a few thoughts from parents that really gave me a chuckle:
• “You lied to me; she is NOT a joy in the classroom!”
• “I’m afraid I am going to become a 300-pound alcoholic!”
• “How do you get them to do their work?”
• “They can’t remember anything for longer than 5 minutes.”
• “Next year you just let me know what you need — ANYTHING. I’ll see that you get it.”
Someone is going to have to come up with a coronavirus diet. All we do is cook and eat. I have done more cooking and grocery buying than I did when my son was in high school.
Last week I decided to sit by the pool and get some fresh air. I haven’t actually heard this reported on the news, but I think that dastardly virus can sneak into your house and shrink your swimsuit! I’m sure it isn’t the bowl of ice cream I eat every night after supper. Just a bit of information for all you readers who may have the same problem.
Today I have several new recipes I have tried. I hope you will enjoy them. Thanks for reading, and stay safe.
LEMON BUTTERMILK ICEBOX PIE
1 (14-ounce) can sweetened condensed milk
1 tablespoon fresh lemon zest
½ cup fresh lemon juice
3 egg yolks
¼ cup buttermilk
1 (9-inch) graham cracker crust
Preheat oven to 350 degrees. Whisk together condensed milk, lemon zest, lemon juice, egg yolks and buttermilk. Pour mixture into prepared graham cracker crust. Bake for 20 to 25 minutes or until set. Cool and refrigerate for at least 2 hours before serving. Top chilled pie with Cool Whip.
(Lemon Icebox Pie is one of my favorites. The buttermilk just puts it over the top!)
GARLIC ROASTED CHICKEN AND POTATOES
1 stick butter, melted
3 heaping tablespoons chopped garlic
6-8 pieces of chicken (bone-in and skin), your favorite piece — I used thighs or you can use a variety of pieces
6 Yukon Gold potatoes, cut into chunks
Salt and pepper to taste
Preheat oven to 400 degrees. Spray a large casserole dish with cooking spray, and mix butter and garlic together in the dish. Place chicken and potatoes in pan, and turn to coat. Leave chicken skin side up, and sprinkle with salt and pepper.
Bake for about 45 minutes to an hour, or until chicken is done. Baste several times during cooking.
(This is so easy and delicious, and a new favorite at my house. I added a green salad for a great meal.)
SOUTHERN SWEET TEA
4 Lipton family size tea bags
4 cups boiling hot water
2 cups sugar
12 cups cold water
Add tea bags to 4 cups water and bring to a boil. Let steep for a few minutes. Pour water over the 2 cups of sugar and let stand for about 30 minutes. Add the 12 cups cold water to make 1 full gallon. Allow the tea to come to room temperature or cool in the refrigerator. Serve over plenty of ice for a perfect summer beverage.
(This is a copycat recipe from a certain deli that is known for its sweet tea. It is delicious.)
• Contact Lee Ann Flemming at firstname.lastname@example.org.