News from Nebraska

Hello everyone. We have finally started getting hot weather here in Nebraska. It was warm for a few days when we first got home the middle of April but has been mostly cool since then. Today was sunny, warm and windy. Of course, if the wind stops blowing in Nebraska, everyone falls down. Seems like it is usually windy here.

We celebrated Harvey's 85th birthday yesterday, May 20 by having some of our friends over for cake and ice cream. Wish the rest of you could have been here too.

We are expecting our kids to be here over Memorial weekend. They both live in Minnesota so we don't see them very often. It is nearly 500 miles. Of course we are excited to see our grandson, Zachary, who will be here for his first birthday. I think he will probably be a football player, as big as he is. I know he will have changed considerably since Christmas when we last saw him.

Harvey is still doing okay. He has trouble getting around with his walker but still gets out and goes. We attended our nephew's graduation from high school in Stanton, NE which is about 100 miles from here. He is Milo and Patty Snyder's grandson.

I found out that I have arthritis in my lumbar region in my back that is causing sciatic pain. I start taking physical therapy next week. Sure hope that helps.

I hope more people write Chuck this week so there is more news in the newsletter. I know I am disappointed and I'm sure Chuck is too when there isn't any news to send so write from wherever you may be and let us know what is happening in your life this summer.

From Central City, Nebraska, Harvey and Sonia Holbrook

1/3 C. graham cracker crumbs
1 Tbsp. sugar
5 tsps. Butter, melted
Filling:
4 oz. cream cheese, softened
¼ C. sugar
2 tsps. all-purpose flour
2 Tbsps. beaten egg
¼ tsp. vanilla extract
6 miniature peanut butter cups

In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom of six paper-lined muffing cups; set aside.
In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack
for 10 minutes before removing from pan to a wire rack to cool completely.
Refrigerate for at least 2 hours. YIELD: 6 servings.

Nutrition Facts: 1 cheesecake equals 201 calories, 13 g fat (7 saturated fat), 51 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.

News from Prescott Valley

Received a note from Ken Krinke. "Harold Hughes, from on 8th street, has passed away. He lived in Spokane Washington."
Beautiful weather here in the Prescott area. Daytime temps are in the 80s with nighttime in the 40s.

The Diamondbacks are still solidly in last place in the National League, Western Division, 9 games behind first place San Diego. So far they have won 20 games and lost 28 for a .417 average. Up slightly from last week.

Send me news from your home area. Send all news to Chuck, just click on Chuck or send to chuck@rockcomp.org. When you include pictures send them as an attachment rather than inserting them in the body of the message. It makes life much easier for me.

Chuck