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These past sunny days give us a nudge as we smile knowing that spring is definitely on track.

As many of us have taken time for projects which we have been putting off, we are now ready for sunshine and flowers. Summer travel has been put off, but we are grateful to put on our masks so we can enjoy nice walks and beautiful sunsets.

We are reminded that “this too will pass” and we will be on a roll again. The Mower County Senior Center is closed, but we will keep in touch as to when we can resume our schedule for 2020.

For those who have signed up for the October Rhine Riverboat Cruise, you will hear from us when we have updates. Our travel number is 507-438-3946 and we are available.

This down time was a chance to reminisce and look through albums. In some of the correspondence, something caught my attention in one of my cards.

“The show was spectacular and the evening meal was so special. I thought we were treated like royalty. Even though I can’t sing it was fun pretending I could. It truly was one of the best days I’ve had in the last 18 months.”

That touched my heart and that’s the joy of working and planning travel with our seniors and friends.

Looking through my recipe box, I came across this recipe using strawberries. They will be showing up in gardens soon and this is a tradition of many friends who have enjoyed this and I want to share it with you. It’s easy and very refreshing.

Strawberry Yum, Yum

Crust

•1 Cup Flour

•1/4 Cup Brown Sugar

•1/2 melted butter

•1/2 chopped walnuts (optional).

Bake in a 9’”x” 9 pan at 350 degrees for 15 minutes or till light brown. Crumb with a fork and reserve 1/4 cup for dessert topping. I use black walnuts

Filling

•2 egg whites at room temperature

•1 cup Sugar

•2 tablespoons lemon juice

•20 oz. frozen container of strawberries.

•8 oz. Cool Whip

Beat eggs until stiff peaks form and then fold in remaining ingredients and eight ounces Cool Whip. Pour over the crust and top with reserved crumbs. Freeze. Call a friend, enjoy and think spring.