Saturday, December 18, 2010

Twas the month after Christmas

                                        Twas the month after Christmas
                                              and all through the house
                                     nothing would fit me, not even a blouse.

                                The cookies I'd nibbled, the eggnog I'd taste...
                                  all the holiday parties had gone to my waist.
When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber)

I'd remember the marvelous meals I'd prepared;
the gravies and sauces and beef nicely rared.
The wine and the rum balls, the bread and the cheese.
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt,
and prepared once again to do battle with dirt---
I said to myself, as only I can--
"You can't spend a winter disguised as a man!"

So--away with the last of the sour cream dip,
get rid of the fruit cake, every cracker and chip.
Every last bit of food that I like must be banished,
'til all the additional ounces have vanished.

I won't have a cookie--not even a lick,
I'll want only to chew on a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore---
but isn't that what January is for?
Unable to giggle, no longer a riot,
HAPPY NEW YEAR to all and to all a good diet!!

Pineapple Cranberry Ham

Click on title to view

Breakfast Bread Pudding

  • 12 slices white bread
  • 1 package (8 ounces) cream cheese, cubed
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt
  •  
  • Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.