Jim volunteered for parking duty and spent the day sending folks down the right entrance. I sat outside with the pups and read. Got a new author for me and am reading science fiction for the first time. I’m enjoying Orson Scott Card and The Ender series.
The rally started officially at 3 pm with the “welcome”, by Nick Russell, and his wife, Terry, with introduction of the vendors. I must say, there are more rv related vendors here at this little rally than there were in the Big Tent at Quartzsite. There are several items we are looking at, LED lights, new shower spigot, carpeting for the outside steps, outside water filter and cross-bar stabilizers to name a few.
Around 5:30 we gathered for an impromptu potluck with some of the Mexican Connection gang and Boomers. I brought two trays of those seafood poppers and they were a big hit. I’ve had so many requests for the seafood poppers that I am giving you the recipe below. But remember, they originally came from Nancy Tidball and were served at the Class of 2007 reunion in Boerne, Texas, last March.
Then we went back for the door prizes and concert. Jim won two dinners at I-Hop, which is one of his favorite restaurants.
They had a concert by David Dradley, who sang with the Sons of the Pioneers. Now, as many of you know, I’m not a fan of most country music. But just as some people hate opera music, they can appreciate the talents of an opera singer, I could appreciate the talents of this country singer and his magnificent yodeling capabilities. He was very good!!! I found out I may not like country music, but I DO LIKE western music and surprised myself by knowing most of the words to the western songs he sang.
It was an enjoyable evening and we look forward to the seminars today.
Here’s the recipe for the Seafood Poppers.
1x8 oz. cream cheese, softened
2 cups (8 oz) shredded 4 cheese Mexican Blend
1 cup mayonnaise
1 can (4 1/2 oz)shrimp, rinsed and drained (I use frozen salad shrimp)
1 can (6 oz) lump crabmeat – I use flakey imitation crab meat)
1/4 cup grated Parmesan cheese
1/2 cup chopped green onion
2 t dill weed
2 t minced fresh parsley
24 jalapeno peppers halved lengthwise
Now I take out the seeds AND veins of half the peppers to make them milder and leave half of the peppers with the veins and some seeds for a hotter version
In a large bowl, mix everything except the jalapenos until well blended. Stuff jalapeno halves. Place on baking sheet and bake at 350 for 30 minutes. Let them cool a bit for the best flavor. Enjoy!!!
Remember, you are loved.