Carol and Ken Stickens of Houston traveled to Allen, Texas. They spent April 14 – 15 with their son and wife, Kyle and Apryl Stickens at Wakeland, Texas. They also visited over Easter weekend with their son, Kevin and family, Noemi, Caden and Mia. They attended Midlothian Bible Church on Easter. They had lunch at the Oasis restaurant on Joe Pool Lake in Cedar Hill, Texas. Carol attended the spring concert at the school of her granddaughter, Mia, while visiting.
Cindy Sillyman of Silly Daycare in Houston had many activities planned for the students this past week celebrating Earth Day. The children learned many different ways to take care of Earth and the things in it. On Wednesday, April 19, they talked about having fun feeding and watching wildlife, but noted that they can’t feed all wild animals, and that we don’t catch wild animals and why they are called wild life. They made bird feeders with peanut butter and oatmeal. Thursday, they made clouds with raindrops and discovered why “Rain is Right” for Earth. They talked about how rain is a very huge part of taking care of the Earth and how rain washes all the yucky germs out of the sky on its way down to the ground (earth). Then when it soaks into the ground, it washes the germs out of the ground. Rain also waters and feeds all the animals, plants and trees. Friday they did a fun “See seeds are Super” for the Earth and planted flower seeds. On Monday, April 24, the children made boats, talked about keeping rivers clean and made a little stream. Then on Tuesday, they were able to put their boats in their “clean river” and have boat races.
JOKE OF THE WEEK
My mother-in-law grows a great patch of potatoes. In fact, to get them off to a good start, she plants each seed potato in a small paper bag. It keeps the dirt out of their eyes.
RECIPE OF THE WEEK
Spinach Stuffed
Chicken Breasts
Ingredients:
• 3 or 4 slices of bacon
• 3 Tbsp. Olive Oil
• 4 cloves Garlic, minced
• 1 16-oz. bag Frozen Chopped Spinach, thawed, squeezed dry
• Salt & Pepper
• 4 Boneless, skinless chicken breast halves
• 1/4 tsp Poultry Seasoning
• 3/4 cup Dry White Wine or chicken broth
Directions:
In a skillet over medium heat, cook bacon and dice. (If needed add 1 Tbsp. olive oil). Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.
Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about seven minutes total, turning once or twice. Add wine (or broth), cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about three minutes. Remove toothpicks from chicken; serve with sauce.
To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com.