60 Years of Marriage, Wow!

Here is a story about my mom's cousin. I really think it is inspirational. How many people do we know that are married 60 years? Make sure to check out the wedding details.....way below today's budget!

Long term commitment to one another is the secret ingredient to 60 years of marriage for rural Fountaintown couple Dick and Phyllis Wilkins. The Wilkins just celebrated June 5th with six decades of marriage. Elmer Richard Wilkins, age 20, and Phyllis Corinne Phares, age 18, were married June 5, 1949 in Indianapolis at Victory Memorial Church on Woodlawn. After about a year of courtship and attending two proms together, Phyllis knew Dick was “Mr. Right”. In 2 1/2 years of dating and an eight month engagement, they were ready to make the commitment of a life time; marriage.

When asked the details of her wedding compared to weddings today, there are not a lot of similarities. The average wedding in the Indianapolis area today is $22,000 (The Wedding Report/ Market Research/ Indy Star), while Phyllis spent a whopping $300 total on her wedding for 150 guests. “I had five bridesmaids (Sue Phares Brown, Janet and Joann Marley, Jean Eckstein, and Margie Whitley) and a flower girl, Carolyn Jonas while Dick had five groomsmen (Merrit Borden, Robert Phares, Don Lawrence, Bob Toon and Emory Hobbs) and a ring bearer, Pete McNamara. The girls wore floor length satin dresses in pastel colors of blue, pink, yellow, lavendar and green. We didn’t have anyone do our hair or makeup; we did it ourselves. All of our pictures were in black and white. I did order my invitations from a book at L.S. Ayres,” she explained. Her bouquet was a white orchid on a white Bible. “After the wedding we had a three tiered cake, punch, mints and nuts. There wasn’t a buffet, bar or entertainment. We opened packages in front of our guests and that was it.” Phyllis purchased her white satin wedding gown at L.S. Ayres Bridal Salon. “My head piece and veil cost more than the dress! The headpiece and veil were $49 and the dress was $49. I spent $98 on all of it,” she added. After the wedding, a friend drove them around the Circle in Indianapolis in a convertible, bearing the “Just Married” sign.

For their honeymoon, the Wilkins went to Jacksonville, Florida and stayed two days. “Dick got homesick and we came home,” she laughed. When they returned home it wasn’t any time until Dick went to the service.

“My advice for couples today is to be committed to one another. Most couples take it too easy. They get married, don’t like it and then they are done. You have to stick to it and share with one another; give and take,” Phyllis advised as Dick agreed. “Sometimes you have to do a lot that you don’t want to do.” Wilkins daughter Beth had several reasons her parents have been so successful, “My dad has always added humor to their marriage. I think sitting down, eating a meal together, attending church on Sunday and taking a family vacation every year have been glue to their relationship too, “ she added .

Sixty years and a lifetime of love is the secret to this remarkable couple’s marriage, with advice that is timeless.

Some shoes I love!

We know you love to party. Attending events, weddings and gatherings is fun. Of course, its fun to be fashionable too. Here are some shoe options that should get your feet moving and take notice from others.

My first and foremost favorite Poetic Licence of London. Check these out! Thank you www.Zappos.com.

No Guilt: Drink It Up!

We know it's summer. You're hot and thirsty. Time for some good stuff, right? Well here is some new guilt free drinking that should make your summer sizzle. These drinks are perfect after the gym, when relaxing or entertaining. Everyone likes something "new and different". These recipes from Weight Watchers definitely do. Check them out:

OK, we're in a recession and the spa seems farther and farther away. Try this drink recipe and bring the spa to you!
A Day at the Spa
Makes 4 servings POINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes + 6 hours to steep


1/2 medium English cucumber
1 small bunch fresh mint, about 1/2 cup
1 quart still water
Juice of 1 lemon
Instructions
Scrub the cucumber thoroughly and cut it into very thin slices.


Add the cucumber and all of the remaining ingredients to a large pitcher.


Place into the refrigerator and allow to steep for six to 12 hours.


Serve over ice and garnish with a couple of the cucumber slices and a fresh mint sprig.


Yields about 1 cup per serving.

What's summer without the cool, sweet taste of melon. Here's a different spin!
About the Agua de Melon
Throughout Mexico many restaurants serve aquas frescas (literally fresh waters) of many varieties. Usually they’re made by flavoring water with fruits, herbs or even hibiscus flowers. While they taste great, aquas frescas traditionally contain quite a bit of sugar. I have found that a lighter version of the classic agua de melon, flavored only with a little fruit and a few other ingredients, can be just as satisfying.

Agua de Melon
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes


2 cups diced cantaloupe
1/2 tsp whole coriander seed
20 fresh mint leaves
1 quart still water
Instructions
In a food processor, puree the cantaloupe, coriander and mint until smooth, about one minute.


Pour the mixture into a fine sieve.


With a ladle, kitchen spoon, or rubber spatula, press as much of the liquid as possible through the sieve and into a large pitcher.


Add the water, stir and serve over ice.


Yields about 1 cup per serving.

One of my favorite fruits (besides blueberries). Kiwi is fresh, sweet and fun. Try this and see what you think.
About the Kiwi Fizz
The flavor of kiwi seems to make an appearance in numerous carbonated beverages. Here I rely on the natural sweetness of fresh kiwi and orange juice to achieve what is often done with man-made flavorings and sugar.

Kiwi Fizz
Makes 4 servings POINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes


2 medium kiwifruit, peeled and coarsely chopped
1/2 cup orange juice
1/2 cup still water
1 quart sparkling water
Instructions
Puree the kiwi, orange juice and still water in a blender or food processor until smooth, about 2 minutes.


Add the puree to a large pitcher filled with ice, and pour in the sparkling water.


Stir lightly and serve.


Yields about 1 cup per serving.

Thanks to Weight Watchers for these drink recipes. I love unlimited guilt free drinking!

"A Mixed Drink" for all kids

Ok, here's something fun I am going to try tomorrow. Try it and let me know if you kept from "mixing it up". Kids will love this. Wait till you see what happens....red, white and blue all in one glass! Amazing!

Patriotic Drink
from Family Fun Magazine

With a steady hand and some colorful drinks, you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend).

Here's how to serve up a thirst quencher with two, three, or even more layers. Our recipe is for a red, white, and blue version for your Fourth of July celebrations. See how your favorite beverages literally stack up!

More: 4th of July Party Food RECIPE INGREDIENTS:
Ice cubes
Cranberry juice
Wild Berry flavor Gatorade Fierce
Diet 7-Up
1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.

2. Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing.

3. Use the same technique to add a layer of Diet 7-Up.

Parties with a Bang!

It's that time of year again! The Fourth of July is almost here and time to get ready for some fun and entertaining. My intern, Susan, has been busy at work finding some fun food and drink to make your next evening "out"side explode with fun! Happy Fourth, Happy Summer!
photo courtesy of Cloth World


Things you’ll need for a successful & decorative July 4th celebration:
• Colorful side dishes
• Tables cloths in varying designs
• Cups and utensils in red, white and blue
• Patriotic napkins
• Red, white and blue potted plants
• Star confetti
(From Ehow.com)



Be festive with your Fourth of July essentials. Use red, white, and blue drinks to entertain your guests. For a snack, skip the flour tortilla chips and salsa for blue corn tortilla chips, salsa and sour cream. You can also make homemade potato salad. Simply, use red potatoes, white potatoes, and blue (purple) potatoes

Be creative with your tablecloth. You can use a red picnic table cloth. To make a more creative look, layer a red table cloth with a blue and a white table cloth.

For plastic essentials use the patriotic colors. You can purchase plates and cups with star designs. To save money, use variations of red, white, and blue for plastic utensils, plates, and cups.

For centerpieces, use flowers that are festive for the event. Potted plants that are red, white, and blue will help celebrate the patriotic occasion. For an extra touch, you can add matching pinwheels or sparklers.

Fun Fourth of July Drink Ideas:



Watermelon-Lemonade Cooler (From SouthernLiving.com)
Ingredients
15 cups seeded and cubed watermelon
2 (12-ounce) cans frozen lemonade concentrate, thawed
2 mint sprigs
Ice
Garnishes: watermelon wedges, mint springs
Preparation
Process watermelon, in batches, in a blender or food processor until smooth.
Combine concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired.
Makes about 14 cups

Directions
Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.



Blackberry Iced Tea (From SouthernLiving.com)
Ingredients
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Preparation
Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.
Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.
Makes about 7 ½ cups

For a colorful dessert try a homemade ice cream cake seen on the Today Show and can be found at www.today.msnbc.msn.com:

INGREDIENTS
• One recipe Simply Strawberry Sorbet
• 4 cups of cookie crumbs (process 7 Newman's Own Organic O's — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger
• One recipe Lemon Ice Cream with Candied Lemon Peel
• One recipe Simply Blueberry Sorbet
• Freshly whipped cream, fresh berries, and sprigs of mint, for serving
DIRECTIONS
Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.
Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1-inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.
Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.
Chill a serving plate or cake stand in the freezer.
Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.
If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.
Makes a 9 inch cake.

Summatime Table

Here are some table scape ideas from Crate and Barrel. This could give you a few ideas for your next BBQ or how about your Fourth of July party? Create a fun time with friends.

Living Proof Concert

The Living Proof Band played recently at Johnson County Park. As always, the band really rocked. I can't tell you how much I love this band and its great shows. Thanks to Chris Johnston from Johnson County parks for hosting a great night.