A MOMENT WITH KRUCKEBERG
The presents are being used appropriately and the decorations are put away. Well, almost! On to the New Year and the hope of a better year. Goodness knows my family would certainly like a break from the stress of illness, injury and the passing of family. I have tried to look at the blessings I did have. These include my children successfully navigating college courses, my wife helping her mother steer through her health issues while my wife works through her own.
Dick Kruckeberg
In addition to those blessings Publisher’s Clearinghouse as well as several psychics have implied I will be rich. All I have to do is sign up. Sure I may cost me $10 for 10 minutes or a couple of magazine subscriptions but I will be advised on just how to get all that money and name another relative to get the money when I am no longer here. I wouldn’t have to rake the leaves or the pond. The garage would be instantly cleaned and organized. What a wonderful way to start the new year.
On second thought, maybe I will just double my money by folding it and putting it back in my wallet.
of this. At least we will have something to complain about until then and something to compare the winters to come to. Just take your time and protect your back shoveling and your wrists if to fall on the ice.
This is definitely the winter that people said we have not had for a while. More snow than we have had in several winters and subzero temperatures. It makes us dream of spring and warm sun on our faces. But snap out of it and remember we still have 2 months
ROASTED BRUSSELS SPROUTS & CARROTS
INGREDIENTS •3/4 lb. Brussels sprouts, trimmed and halved •2 large carrots, peeled and sliced into 1/2” pieces •2 tbsp. extra-virgin olive oil •1 tbsp. balsamic vinegar
•1 tsp. chopped rosemary leaves •1 tsp. chopped thyme leaves •Kosher salt •Freshly ground black pepper
•1/2 c. toasted pecans •1/2 c. dried cranberries
DIRECTIONS Preheat oven to 400°F. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
Recipe/Photo Credit: delish.com/cooking/recipe-ideas/recipes/a50228/holiday-roasted-vegetables- recipe
www.fyzical.com/central-illinois
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