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Well, fine ladies and gents, I’ve decided a few things about blogging.  And in doing so, I have some new and exciting things to share.  🙂

*I’ve decided to largely leave the world of Facebook.  It feels over-crowded and I never know if I’m posting too frequently and annoying my Facebook friends.  This’ll free up some much-desired time and focus on my blog, where I can post as frequently as I want!  My plan is to blog at least once a week about revelations during times with my Father, a gardening journal, thoughts, feelings, struggles, and questions on being a keeper of the home, and anything else I darn well want to put in it!  I am SO EXCITED about this decision, even if I’m the only one who ever reads it!

*I’m taking my blogging business to blogger, where I can actually earn a few pennies if anyone decides to click on the ads framing my blog, whereas no money is earned here on WordPress.  Every little bit helps, right?

SO…. my new blog address iswww.riddlelove.blogger.com!

I hope to see you there. 🙂  I don’t plan on deleting this blog.  I’ll leave it the way it is and begin a new chapter of blogging on the new and improved one.

So, with this, I say, “Farewell, WordPress!  Thank you for allowing me to get my feet wet in this thing that’s called blogging.  It’s been real.”

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This recipe is complements of my husband’s grandma.  Let the calorie-counters beware!  Or indulge just this once.  After all, it is Thanksgiving…

Grandma Riddle’s Thanksgiving Green Beans

Grease 4.8-qt. pan (or try and squeeze it into a 9×13 pan)
 
1 onion, grated or minced
8 T (1 cube) butter, divided
6 T flour
1 1/2 cups milk
1 1/2 T sugar
1 1/2 tsp. salt
black pepper, to taste
1 1/2 cups sour cream or creme fraiche
3 10-oz. bags green beans
1 1/2 cups grated swiss cheese
1 1/2 cups seasoned bread crumbs

Saute onion in 6 T butter until soft and translucent.  Whisk in the next 5 ingredients (flour through pepper). Remove from heat and stir in sour cream.  
Warm green beans until slightly tender, drain.
 
Combine the sour cream mixture with the beans, then spread 1/3 bean mixture in the pan and sprinkle with 1/2 cup Swiss cheese.  Repeat 3 times.
 
Sprinkle seasoned bread crumbs on top, and dot generously with remaining butter.  
Bake at 400 degrees for 20 minutes, or until hot and bubbly.  Serves approx. 18.

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Drought weights the trees, and from the farmhouse eaves
The locust, pulse-beat of the summer day,
Throbs; and the lane, that shambles under leaves
Limp with the heat–a league of rutty way –
Is lost in dust; and sultry scents of hay
Breathe from the panting meadows heaped with sheaves.

– from "The Rain-Crow" by Madison Cawein (1865 – 1914)

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