Eastern Utah
EMAIL ME AT: mgypsy97 at aol dot com

Sunday, February 17, 2013

Sunday walk

It was tough but I walked for about 45 minutes, then sat down while Jeannie picked up the pace for another 15.  My legs have been bothering me but I figure exercise might help.  It was a beautiful afternoon, with short sleeve T-shirt weather.  That will change in a couple of days.

I try not to mind the rain (and snow in the higher elevations) because California needs every drop to make it through the normally bone dry summers.  Going back to Lassen this year has me wondering whether there will be fires nearby, evacuations, etc.  I haven't worried before, but when I consider the responsibility of having to make sure everyone packs up and leaves the campground, it sort of makes me think twice.  I know from past experience I will get sufficient advance notice, so that isn't the problem.

Ironically, I just got an email from my coordinator at Lassen asking me about uniform shirts, fleece, etc.  She said they've been having lots of snow.  I've been thinking about Lassen now and then, and the nearby sights that I want to visit on days off.  Burney Falls is one, as well as Eagle Lake.  There are many more and I may as well take advantage of the proximity.  Maybe I can get better at using the camera I bought a few months ago.  If I could just figure out what I want in the long term for a phone and service.  I'm certainly not going to sign any more 2-year contracts.  At my age it's best to take things in shorter doses.  Of course, I could live to be 90 and then I will have spent way more than I would have with long-term contracts!



  1. Don't worry about Lassen and what might happen. Just enjoy!

  2. "At my age it's best to take things in shorter doses". I like that...:))

  3. I think the same way when it comes to those "long-term" contracts. And, if I AM still around, who is to say the company will be?

  4. I like RunNRose's comment. Funny, but true.

    As for your phone, I don't know what kind of coverage Verizon has out your way, but it is really good here on the east coast. I have a $15 flip/open phone [not to fancy, but I can text and take pics to send, plus call, etc.] and it is a pay as you go. Lots of different plans, but I basically pay $2 per each day that I actually use the phone. Unlimited calls and texts are a few cents each [send or receive]. If I don't use the phone at all on a given day I am not charged the $2. My kids, who I won't put on Dad's contract - have unlimited talk/text/internet for 50 dollars each/mth. Works wonderfully well, and no cancellation charges. They also have much nicer phones - one cost $70 and the other $110 [I think?] so that is pretty nice.

    Then again? You're gonna outlive us all. I know this. heehee

    Enjoy Lassen and I hope you don't get any fires. But like the others said, don't worry now, just enjoy. Sounds like fun. :)

  5. Hi Gypsy ~ Could you share these recipes for Shrimp, Crab, Scallop Casserole with I Make Soap to see if they are anything like her Mom used to make! I can't seem to comment on her site. (found at cooks.com)
    1 lb. shrimp, cooked, shelled & deveined
    1 lb. scallops, drained well
    1 lb. crab or lobster (drained)
    1/2 lb. thin spaghetti, cooked
    1 1/2 pts. half & half
    1/2 lb. grated sharp cheese
    Combine shrimp, scallops and crab. In a buttered 13x9-inch casserole, layer 1/2 the seafood, 1/2 the spaghetti, 1/2 the cheese. Repeat. Pour cream over top. Sprinkle with paprika.
    Note: If using canned crab or lobster, be sure to drain away the liquids in the can.

  6. Forgot to add this important info:
    Bake at 350°F for 45 minutes.
    (To do ahead, bake 30 minutes, cool, then freeze. To serve, thaw and bake 30 minutes at 350°F.)

    Another recipe:

    Printed from COOKS.COM

    2 c. cooked rice
    1/2 c. finely chopped green pepper
    1/2 c. finely chopped celery
    1/2 c. finely chopped onion
    1 (4 oz.) can water chestnuts, drained and sliced
    1/2 lb. frozen, shelled shrimp, cooked
    1 (7 oz.) can Alaska King Crab, drained
    1/2 lb. bay scallops
    1/4 c. sliced unblanched almonds
    1 c. shredded Cheddar cheese
    1 c. mayonnaise
    1 c. tomato juice
    1/4 tsp. salt
    1/8 tsp. pepper
    Combine rice, green pepper, celery, onion and chestnuts. Place in buttered 2 quart pan.
    Combine mayonnaise, tomato juice, salt and pepper. Pour half over rice mixture. Arrange shrimp, large pieces of crab and scallops around edge of casserole, leaving free. Pour remainder of juice mixture over seafood. Combine nuts and cheese and arrange in center. Sprinkle lightly with paprika. Cover. Bake at 350 degrees for 25-30 minutes.

    Thanks :) Liz