Only one more day of vacation. I was really bummed out today. I thought a trip to a library would cheer me up. They’ve been building a new library next to the old library for months. I thought they’d close one and open the other within a week or so of each other. No, my branch closes April 25 and the new one doesn’t open until August 6!  No library for three and a half months! Are you kidding me? What am I going to do!?

Tonight we went to Easter service at Granger Community Church. Yes, this heathen goes to church – at least a couple times a year. I’ll post some video once they’re up.

For dinner quick sketti with meat sauce. Michael says, “Why don’t we have this more often?”. Because every time I suggest it you say you’re not in the mood. So now I will just make it every week or two.

For Easter dinner at the in-laws I made a chocolate cream pie and carmelized veggies with garlic cream sauce.

Chocolate Cream Pie

1 box instant chocolate pudding mix

1 3/4 cup milk

1 8 ounce block cream cheese, room temperature

1 graham cracker crust

whipped cream or whipped topping

Mix the pudding, milk and cream cheese with a mixer until thick and fluffy. Put the pudding mix in the crust. Top with whipped cream. Chill one hour before eating.

Tips: You can add extracts like almond, mint, rum, vanilla etc. to the pudding.

Carmelized Veggies with Garlic Cream Sauce

1 cup each sliced carrots, diced onions, sliced mushrooms, halved asparagus stalks

1/2 cup chicken stock or broth

salt and pepper

2 cloves garlic, finely chopped or crushed

4 tablespoons butter or margarine

1 teaspoon dried thyme

salt and pepper

1/2 cup sour cream

Cook each veggie separately in  a skillet with a spoonful of chicken stock, salt and pepper until browned and tender. As each is cooked put in a 2 quart covered baking dish and keep warm. When all are done, toss them together.

In a small saucepan, mix butter, garlic, thyme, salt and pepper. Cook until the garlic is soft and tender, about 8 minutes on medium low heat. Check for seasoning. Remove from heat, stir in sour cream.

Toss cream sauce with veggies.

Tips: You can use any veggies you like: yellow squash, zucchini, potato, bell pepper, turnip, cauliflower, broccoli, etc.