Showing love in our Community

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Congratulations to the Graduating Class!!

Monday, November 4, 2019

awaits your response

Hello Beloved,

Greetings from Mrs. Ragnhild Lilly Button, from Norway.

It's true we do not know each other but my spirit led me to write this email to you, so please don't be annoyed or embarrassed. I write you with heavy heart and great joy of sorrow because I am shocked today when finally I was informed by my doctor that it will take only the will of God for me to survive due to my complicated health issues (CANCER).

So for the mercy of God to fall on me , I decided to go through the net to share my problem, look for any possible solution and do whatever that will make me achieve a happy end if I eventually have to die. I have visited some orphanage homes around me and done some help to them but my instinct directed me to touch some lives that have no relationship with me.

Please, I need people that will encourage me and have a happy end while we also engage in discussion on how to dispose some of my material acquisitions to less privilege around you.

I hope my mail gets to you in good faith. Do good, so that goods will in return follow you.

Thanks and remain blessed, till i get your response via my email bellow, for the full details.

Regards,

Mrs. Ragnhild Lilly Button.
button.ragnhild@outlook.com

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Announcements/ Tips from the Editor

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The Amazing Uses of Salt







1. Sprinkle salt on your shelves to keep ants away.



2. Soak fish in salt water before descaling; the scales will come off easier.



3. Add salt to green salads to prevent wilting.



4.Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.



5. Soak wrinkled apples in a mildly salted water solution to perk them up.



6.Use salt to clean your discolored coffee pot.



7. Pour a pound of salt on an ink spot on your carpet; let the salt soak up the stain.

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Great Recipe



Full Moon's Macaroni and Cheese







Ingredients:



6 slices French baguette

1 stick unsalted butter

5 1/2 cups milk

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

4 1/2 cups grated sharp Cheddar cheese (18 ounces)

2 cups grated Gruyere (8 ounces)

1 1/4 cups grated Pecorino Romano (5 ounces)

1 pound elbow or shell pasta



Instructions:

1. Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside.



2. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.



3. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.



Serves 6 to 8