Praying the pandemic will soon come to an end

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  • Beyond the Rusty Gate
    Beyond the Rusty Gate
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    Another week of illness. I certainly pray for relief for our world. I’m pretty certain I will take the vaccination shot but wish my boys could all have it, too. Now that winter is creeping upon our doorstep, it gets more concerning but all we can do is pray and follow the rules.
    I had a nice birthday – 23 cards, big box of fancy nuts I love, phone calls and my daughter brought lunch from Panera’s. If you’ve never eaten there, try it; for now get it to take home  – safer.
    No family gathering for Thanksgiving, will miss the family but can’t take a chance. I hope everybody is careful where they celebrate; the virus is rampant. I pray you all keep well.
    Not much to report, so I’ll wish you well and give you your recipe so you can cook on these long days in the house.  
    1 can (21 oz.) apple pie filling; 3/4 cup unsweetened crushed pineapple, drained; 1 pkg. (12 oz.) frozen unsweetened blueberries; 1/2 cup sugar; 1 pkg. white cake mix (regular size); 2/3 cup butter, melted; 1 cup chopped walnuts; 1/2 cup sliced almonds.
    Preheat oven to 350 degrees. Mix pie filling and pineapple in a greased 13x9 inch baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
    Bake until golden brown and bubbly, 45-55 minutes. Serve warm.
    God bless and see you next week beyond the rusty gate.

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