9 p.m. Everyone is cleaned up and ready for bed. God has blessed us once again. Let us thank Him daily.
I'll share the recipe for dandelion omelet that niece Elizabeth Wengerd shared in the family cookbook. Elizabeth will have her 21st birthday already on May 17. The years sure go by way too fast.
1 /4 cup dandelion buds
¼ cup chopped red pepper
4 eggs, beaten
1 teaspoon water
2 tablespoons butter
In a skillet, saute 1 /4 cup dandelion buds and 1 /4 cup chopped red pepper in 1 tablespoon butter for 2 or 3 minutes. Remove and set aside. In the same skillet, melt another tablespoon of butter. Beat 4 eggs with a teaspoon of water and pour into skillet. As eggs set, lift the edges and let the uncooked portion flow underneath. When eggs are set, sprinkle with cheese and spoon the dandelion mixture over half of the eggs. Fold in half and enjoy!