Lately, in my travels up and down the highway, I have had several scares when another car seemed to be veering into my lane. Every single one of those drivers was texting on their phone.
I have seen commercials and other advertisements on the danger of texting while driving. I must agree.
I am guilty of talking on my phone while driving, but I don't do it constantly. I'm just not addicted to my cell phone - I think I am the only one who isn't. I also think it is a sign of old age.
At graduation practice last week, I heard my husband tell the senior class to please leave their cell phones in their cars during graduation.
He told them that he had lived for 35 years without one and that they would survive an hour without them.
I couldn't help but be amused because I know that each one of them couldn't understand how we lived without cell phones.
I do not text.
I've tried, but it would be quicker for me to drive to your home and tell you what I needed to say in person than to try to send a text.
There is also the fact that I would prefer to talk to someone than read with them.
I ran across this list of middle age texting codes last week. If I decide to begin texting, I will have these to use.
However, I won't be texting while driving.
•ATD - At the doctors
•BFF - Best friend fell
•BTW - Bring the wheelchair
•BYOT - Bring your own teeth
•FWIW - Forgot where I was
•GGPBL - Gotta go, pacemaker battery low
•GHA - Got heartburn again
•IMHO - Is my hearing aid on
•LMDO - Laughing my dentures out
•OMMR - On my massage recliner
•ROFLACGU - Rolling on floor laughing and can't get up
•TTYL - Talk to you louder
Today I have some recipes for layered summer salads. Hope you enjoy them, and thanks for reading.
CORNBREAD LAYERED SALAD
1 package (8½ ounces) corn bread / muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can (16 ounces) whole kernel corn, drained
1 can (16 ounces) pinto beans, drained and rinsed
2 medium tomatoes, seeded and chopped
1 cup mayonnaise
1 cup sour cream
½ cup sharp cheddar cheese
Prepare and bake corn bread according to package directions.
Cool on wire rack.
Crumble corn bread into a glass serving bowl.
Layer with onion, green pepper, corn, beans and tomatoes.
In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with cheese.
Refrigerate until serving.
LAYERED RUEBEN SALAD
½ stick butter, melted
½ teaspoon salt
½ teaspoon pepper
2 cups cubed rye bread
1 package (16 ounces) ready to serve salad greens
2 cups chopped corned beef or pastrami
1 large tomato, diced
½ cup sauerkraut, rinsed and well drained
½ cup thinly sliced green onions
1 (8 ounces) bottle Thousand Island salad dressing
1 cup shredded Swiss cheese
In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat.
Arrange in a single layer on an ungreased baking sheet.
Bake at 400 degrees for 10 minutes or until golden brown; stirring occasionally. Let cool.
In a large salad bowl, layer with half the salad greens, meat, tomato, sauerkraut, onion and dressing.
Repeat the layers.
Sprinkle with croutons and Swiss cheese.
LAYERED MELON AND MOZZARELLA SALAD
3 cups peeled, chopped fresh peaches (about 1½ pounds.)
1 (8 ounces) tub fresh small mozzarella cheese balls, cut in half
3 tablespoons chopped fresh basil
1 cup lemon poppy seed dressing
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups fresh sliced strawberries
2 cups green seedless grapes, cut in half
Toss first three ingredients with 1/3 cup salad dressing.
Layer watermelon, peach mixture, honeydew, strawberries and grapes in a large glass bowl or trifle dish.
Serve immediately or may be refrigerated for up to 8 hours.
Toss with remaining salad dressing before serving.
Lemon Poppy Seed Dressing
2/3 cup vegetable oil
½ cup sugar
1/3 cup lemon juice
1½ tablespoons poppy seeds
2 teaspoon finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Process all ingredients in a blender until smooth.
Store in refrigerator and serve at room temperature.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
