Only TWO more days until the Retired List comes out!

Good morning! How are you this beautiful day? Here, it's beautifully sunny; the trees that still have leaves are glowing gloriously, and it's supposed to be in the mid-sixties today. Dumb weather for almost-December, but I'm headed out to do some purchasing for a church event today - and I'd much rather not get wet and chilled! :)

My vacation started early; the class for tomorrow cancelled, so I've been busy working on gifts, and wrapping. I have this event I'm in charge of on Friday night, and then it's ALL about family, friends, and the Reason for the Season. :)

I wanted to share this super-simple card with you, in case you're giving homemade goodies this year. It's a pocket card, so you can put the recipe of whatever you're giving in the pocket! We just folded the card stock in half, then folded down however far we desired, and cut off the flap. We made the major cuts for the armholes with the 1-3/8" circle punch, and trimmed until we were happy with our apron shape. :) Next, we stamped the bottom part with the dots from POLKA DOTS & PAISLEY, in Brocade Blue, and stamped the "from the kitchen of" from LABELICIOUS - this stamp fit on the white flap we cut off, so no waste! We then trimmed it down to mat onto the Brocade Blue piece, and adhered it to the front. The "trim" across the front is a piece of 5/8" Brocade Blue grossgrain ribbon, as is the "neck strap". We wrapped the ribbon around the front piece of the card, then adhered everything down. Voila!

As a gift to you, I'm going to give you my grandmother's recipe for banana bread. It is the simplest bread, but EVERYONE loves it. The trick is to add an extra banana when you have them - it's VERY moist. Here you go! Let me know what you think if you try it! MERRY CHRISTMAS!!!!! :)

Grandma Rhoda's Banana Bread
1/4 cup margarine
1 cup sugar
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
3 large banana
Cream butter and sugar well; add egg. Add bananas, then rest of ingredients. Bake in slow oven (300 degrees) for approximately 1 hour.
From Inez Rhoda