In this issue ...

Click on any of the following to be taken to that section of the newsletter. If you can come up with any icons for the sections below I would sure appreciate you sending them to me. Please notify me of any broken links.

• Australian Report
• Beefs & Bouquets
• Bigsis Pat Journal
• Bragging Rights
• Canadian 'Eh
• Coffee & Chat
• Common Expressions
• Crafts
• Did You Know
• Featured Sites
• Fun
• For Your Information
• Gardening
• Google Question of the Week
• Global Citizen Award
• Health Matters
• Inspirational
• Planet Kryzys
• Member of the Month
• Messages from Members
• Nature's Water Features Photo Contest
  
• Pet of the Week
• Prayer Requests
• WWWCOF International Poetry Contest
• Pursuit of Excellence
• Recipes
• Reunion 2008
• Tests & Quizzes
• Weather Updates
• Welshgog

Hope to catch you online today, not sure about tomorrow, depends what time we leave to grab a grill and table at the recreation ground. It's getting cool in the mornings, so this might be the last chance for an outdoor swim. By the way, we put our clocks back again this evening, they say the day light saving has been minimum, but it was certainly nice having daylight at 9.30 in the evening! Hugs Daphne from Argentina

I've been to a St Pats day morning tea for the Hospital Auxiliary this morning, and we sing at a St Pats Dinner tomorrow night, and a morning on Monday at Kyogle. Love and Blessings to you today, Hugs, Aussie Jan.

Everywhere you go, everyone is preparing for Easter and mostly buying new things for exmaple a dress, new pair of shoes, and now youths are saving money so that they may be able to enjoy it. Now in the villages, all the fat goats, cows, pigs are going to sold out on that day and people are moving from villages to town and from to villages and that is our custom. I wish if you can just have that picture in to your mind but Easter is the big day every where and let you know more about it ok love you bye. Edith from Uganda

I had a lovely day and was spoiled rotten by my friends with a wonderful birthday lunch. Unfortunately the weather did not permit a walk as we'd all hoped but hey everything else was grand. Merrie from Ontario Canada

Steps:

• Start by bringing three cups of water to a boil. Use glass, ceramic or stainless-steel pans because tin and iron pans will affect the coloring.
• Add about two to three cups of any of the natural ingredients. Boil for about a half an hour or until the water takes on the color of the ingredient.
• Strain the water with a sieve and add a few tablespoons of white vinegar so that the egg will take on the dye better.
• Make sure that the eggs are clean and free of oil or any other residue before beginning the dyeing process. This helps the dye take to the shell better.
• Let eggs stand in the dye until they reach the desired color, then remove the eggs and place them in a bowl. Place the bowls in the refrigerator if you're planning on eating them later.

• To create a contrasting pattern, wrap a dyed egg with rubber bands and dip again to create a plaid effect.
• Make a drying rack for eggs by cutting the bottom off an egg carton and turning it upside down.
• Wrap a rubber band around a white egg and dip it into dye that is made with red cabbage. This will create a blue egg with white stripes where the rubber band covered the shell.
• Next, wrap a rubber band around various areas of the egg and soak it in an onion dye to create a mustard-colored egg with bright blue-and-white stripes.
• Once they're dry, add a nice finish by polishing the eggs with a little vegetable oil. Finish by nestling the eggs in real grass.

Join WWWCOF KRAFT CORNER      MSN Groups

Herbs in a Pot
Courtesy of the National Gardening Association

There's nothing like a home cooked meal flavored with herbs cut fresh from your garden. The best part is that you don't need to cultivate an entire backyard plot to grow enough herbs to use in meals; a simple container on a deck or patio can provide herbs all season, as you need them. Here's how to create an herb container garden.

Materials List

• Large plastic or wooden container (see below)
• Potting soil
• Herb plants of your choice
• Fertilizer
• Water

Choose containers. Select a container with drainage holes, the larger the better. An 18-inch diameter faux terra cotta or half whiskey barrel provides enough space to grow a variety of herb plants. If you don't have a large container, select a number of smaller pots and plant a single herb in each one.

Choose soil. Fill the container with bagged potting soil. If you're using a very large container, fill the bottom with a layer of empty soda cans. The cans will take up volume so you'll need less soil to fill the pot.

Choose herbs. Select herbs that you commonly use in cooking, but don't forget to try a few new ones. It's easiest to purchase herb plants from a garden or home center rather than starting with herb seeds, and plants will give you instant results. You can usually find basil, cilantro, thyme, oregano, sage, rosemary, and parsley at garden centers. Some unusual herbs to try include lemongrass, lovage, and French tarragon.

Plant your herb garden! Moisten the soil thoroughly. Arrange the plants so that those that grow tall, such as basil and lemongrass, are in the center and cascading varieties of herbs, such as thyme and oregano, are along the edge. Plant them close together: 10 herb plants will fit in a half whiskey barrel!

Water and fertilize. Sprinkle a time-release fertilizer in the pot, scratch it into the surface and water well after planting. Water frequently to keep soil evenly moist, but not sopping wet.

Harvest regularly. Once the plants show new growth, you can begin harvesting. Snip off whole stems rather than individual leaves to encourage bushy, new growth. Never take more than one third of a single plant at a time. By following this pattern your plants should supply you with seasonings through the entire growing season.

Tips - To add a visual appeal, try growing attractive ornamental versions of culinary herbs, such as purple basil and tricolor sage. If herb plants get overgrown, cut them back severely to force new growth.

Recipe Corner

Around the world, Easter is often celebrated with a feast of spring lamb or goat. East to west -- from the Philippines, to the west coast of India and the Portuguese ex-colony of Goa, through the oldest officially Christian country in the world, Armenia, across the Mediterranean and up to Scandinavia, where anchovies and sour cream lend distinctly Nordic flavours.

The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.

In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Hot Cross Buns are an Easter favorite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church.

Whatever or wherever you are this Easter; I hope you are happy and are with family and/or friends. As for myself, I am looking forward to going to Victoria to enjoy an Easter Feast with my mum and kid brother, Leyton.

Hot Cross Buns
Yeasty rolls filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls. The hazelnuts are optional.

INGREDIENTS:

• 3-3/4 to 4-1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 teaspoon ground cinnamon
• 3/4 cup milk
• 1/2 cup cooking oil
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 2/3 cup currants or raisins
• 1/2 cup chopped hazelnuts (filberts) (optional)
• 1 slightly beaten egg white
• 1 cup sifted powdered sugar
• 1 tablespoon hazelnut liqueur or milk
• 1/4 teaspoon vanilla
• Milk

In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, and cinnamon. In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F).

Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.

Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).

Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.

In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm. - Yield: 20 buns

INGREDIENTS

• 1 (16 ounce) package uncooked lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 (15 ounce) container ricotta cheese
• 1 pound firm tofu
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 2 cups grated Parmesan cheese
• 1 (28 ounce) jar pasta sauce

• Bring a large pot of lightly salted water to a boil.
• Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
• In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
• Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
• Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

• Hot Cross Buns
• Cream filled Easter Eggs
• Easy recipe for Cream Easter Eggs
• Easter Eggs
• Easter Cookies

Tests & Quizzes

• March 21 - Andrea from Cranbrook, B.C. Canada's Birthday
• March 27 - TaJuan from Alabama's Birthday

April birthday / anniversary celebrations:

• April 2 - Linda, from Tallassee, AL, USA's birthday
• April 3 - my much older brother, Wayne and his lovely wife Jenny from Edmonton, Alberta, Canada's Anniversary
• April 11 - my lovely daughter, Kendra from Nanaimo, BC, Canada's Birthday
• April 18 - Linda from China's birthday (and our 100th member)
• April 19 - Barb from Rockford, Illinois' birthday
• April 23 - Georgene Indiana, USA's birthday
• April 28 - Bigsis Pat from Ontario, Canada's hubby, Darryl's birthday

If you are not listed in the calendar please be sure to email Jami from Maryland.

Old Age, I've decided, is a gift.

I am now, probably for the first time in my life, the person I have always wanted to be. Oh, not my body! I sometimes despair over my body, the wrinkles, the baggy eyes, and the sagging parts. And often I am taken aback by that old person who lives in my mirror (who looks like my mother!), but I don't agonize over those things for long.

I would never trade my amazing friends, my wonderful life, or my loving family for less gray hair or a flatter belly. As I've aged, I've become more kind to myself, and less critical of myself. I've become my own friend.

I don't chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement gecko that I didn't need, but looks so avante garde on my patio. I am entitled to a treat, to be messy, to be extravagant.

I have seen too many dear friends leave this world too soon, before they understood the great freedom that comes with aging.

Whose business is it if I choose to read or play on the computer until 4 AM and sleep until noon?

I will dance with myself to those wonderful tunes of the 60s & 70s, and if I, at the same time, wish to weep over a lost love; I will.

I will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if I choose to, despite the pitying glances from the jet set. They, too, will get old.

I know I am sometimes forgetful. But there again, some of life is just as well forgotten. And I eventually remember the important things.

Sure, over the years my heart has been broken. How can your heart not break when you lose a loved one, or when a child suffers, or even when somebody's beloved pet gets hit by a car? But broken hearts are what give us strength and understanding and compassion. A heart never broken is pristine and sterile and will never know the joy of being imperfect.

I am so blessed to have lived long enough to have my hair turning gray, and to have my youthful laughs be forever etched into deep grooves on my face. So many have never laughed, and so many have died before their hair could turn silver.

As you get older, it is easier to be positive. You care less about what other people think. I don't question myself any more. I've even earned the right to be wrong.

So, to answer your unspoken question, I like being old. It has set me free. I like the person I have become. I am not going to live forever, but while I am still here, I will not waste time lamenting what could have been, or worrying about what will be. And I shall eat dessert every single day. (If I feel like it.)

May our friendship never come apart, especially when it's straight from the heart! May you always have a rainbow of smiles on your face and in your heart forever and ever!

Friends forever!
(Anonymous)
WelshGoG aka Owen from Wales was invited to read this on someones blog, and to be honest it struck so many chords with him that he just had to share it! So he 'borrowed' it from them!

REUNION ARGENTINA OCTOBER 2008

To hold a Reunion we need people, this is the only thing we are lacking. The organization is already well underway as shown in our 2008 Reunion Website; now we need the cooporation and participation of members everywhere. Look forward to seeing many of you here.

REUNION ARGENTINA OCTOBER 2008
Please drop by and visit the official 2008 reunion website where you'll find alot of the information you need

Don't forget to start the action to get your passport up to date. Life is too short not to come to Argentine at least once, and Reunion 2008 is an excellent opportunity for that, a well as a good chance to meet all your on-line buddies in real life and have some fun getting to know them better. So come on, fill in the inscription form, let us know you are booking your ticket.

Much more information about MAR DEL PLATA
Daphne from Argentina

To the Top

Member of the Month Nominations

This award is not intended to be a comparison of member to member; each member's time and contributions are valuable and we acknowledge with pride that every member does what they can do.

The "winner" is the member who has received the most votes from the membership and nominations for Member of the Month for April closes March 31st so be sure to cast your ballot here today! Do be sure to add your comments as to why you have selected the member you are nominating.

Planet Kryzys

Our planet awareness site, Planet Kryzys has many interesting stories of different aspects of a planet under Crisis. Do please take a moment to visit it. Daphne from Argentina

Did You Know

Easter Facts

• #1 90 million chocolate Easter bunnies are made for Easter each year.
• #2 Each day, five million marshmallow chicks and bunnies are produced in preparation for Easter.
• #3 16 billion jelly beans are made for Easter (that's enough to completely fill an 89 feet high and 60 feet wide plastic Easter egg - about the height of a nine-story office building!)
• #4 The world's largest jar of jelly beans weighed 6,050 pounds.
• #5 According to the Guinness Book of World Records, the largest Easter egg ever made was just over 25-ft high and made of chocolate and marshmallow. The egg weighed 8,968 lbs.and was supported by an internal steel frame.
• #6 The Easter Lilly symbolizes the resurrection of Jesus because the shell represents the tomb of Jesus and the flower that blooms represents life after death.
• #7 Vegreville, Canada is the site of the largest Easter egg in the world. The Easter egg or Ukrainian 'Pysanka,' was constructed in 1975 to commemorate early Ukrainian settlements in an area east of Edmonton. It weighed 5,000 pounds, and was 25.7 feet long.
• #8 The initial baskets of Easter were given the appearance of bird's nests.

Now and then it's good to pause in our Pursuit of Excellence and just be happy!

Bee busy
Doing what You Love to do.
Bee true
To the Dreams God's given You.
Bee sure
To taste the Sweetness of each day.
Bee silly
Giggle lots ... take off and play.
Bee Bold
Enough to Trust Your Wings and Fly.
Bee-lieve
The Power of Prayer will get You by.
Bee Happy
Keep Your Outlook Bright and Sunny.
Bee Yourself...Bee-cause
You really are a Honey!!!!!!
submitted by Barb from Sault Ste. Marie, Ontario, Canada

Common Expressions - Origin & Meaning

Origin
'Through thick and thin' is one of the English language's older expressions and one that has maintained its figurative meaning over many centuries. It is venerable enough to date from the times when England was still a predominantly wooded country, with few roads and where animals grazed on what was known as wood pasture, i.e. mixed woodland and grass. The phrase originated as 'through thicket and thin wood', which was a straightforward literal description of any determined progress through the 'thick' English countryside.

The earliest citation I can find that uses our contemporary wording is in Richard Baxter's religious text A Saint Or a Brute: The Certain Necessity and Excellency of Holiness, 1662:

"Men do fancy a necessity [of holiness] where there is none, yet that will carry them through thick and thin."

The phrase had been in use in Old and Middle English, in the literal 'thicket or thin wood' sense, for some centuries before that. The earliest known usage is in Geoffrey Chaucer's The Reeve's Tale:

And whan the hors was laus, he gynneth gon
Toward the fen, ther wilde mares renne,
And forth with "wehee," thurgh thikke and thurgh thenne.

[And when the horse was loose, he begins to go
Toward the fen, where wild mares run
And forth with "wehee," through thick and through thin]

London Chrissie
Please visit my sites:
Chrissie's Homepage and Chrissie's Place

Answer to this week's Google question is YOUR NAME.

Health Matters

The Truth About

• There's no such thing as a bad hug, only good ones and great ones.
• Hugs are non-fattening and they don't cause cancer or cavities.
• Hugs are all natural with no preservatives, artificial ingredients or pesticide residue.
• Hugs are cholesterol-free, naturally sweet, 100% wholesome and they are a completely renewable resource.
• Hugs are easy to care for, they don't require batteries, tune-ups, or x-rays.
• Hugs are non-taxable, fully returnable and energy efficient.
• Hugs are safe in all kinds of weather.
• In fact, especially good for cold and rainy days and exceptionally effective in treating problems like bad dreams or Monday blues.

WWWCOF MEMBERS
Linda, from Tallassee, AL, USA - Had Dr. appointment this morning (March 18), doing a celebrex study. Yesterday was Dentist again. One crown on, one started. I am tired of the Dentist.
Maxine, from Ontario, Canada - Please continue to keep Maxine, her daughter Mary Jo and her family as they go through this time of grieving in the loss of Paul, Mary Jo's husband. Also prayer for healing for Mary Jo's health. She is far away from Maxine getting treatments for her illness and feels very alone. This must be an awful thing to go through. Please lift Mary Jo and her family to God for strength, comfort and His will to be done.
Pami from New York, USA - Pami is finished with her radiation. Although Pami has chemo to go through now. Please continue to keep Pami in prayer for complete healing of all cancer.
Billie, from Ridgely, TN USA - Please continue to keep Billie's daughter Tonya in prayer for her needs and health as well as Billie as she is there to help Tonya and her family. May God Bless them one and all.
Lena, from Ontario, Canada - Sherley: (Lena's husband) Is still suffering from the shingles, been over a year now. He has an infection in his cheek and is having to have it drained and changed twice daily. He has an IV antibiotic at home. Please pray for Sherley, that God will heal him. He is so very miserable. Also Lena for strength as she watches him in pain. May God touch Sherley with HIS Almighty healing power, surround their home with comforting Angels.
Jami from Maryland, USA - Jami is planning a big change in her life. She is planning to move from Maryland to Florida within the next couple months. She needs prayer for guidance and for God to provide her with a job there. May God Bless Jami and may she turn to God for her decisions.
Emma from Maryland, USA - Emma wwwcof: Please keep Emma's son in prayer for guidance.
Betsy, aka AngelBear, from Florida - Betsy and husband Doug have had a serious setback financially. Please pray for Doug to get a job and for God to provide for their needs.
Ellen from Georgia, USA - Please keep Ellen in prayer for healing the pain doctor said there is nothing he can do for her. She has many health problems. Please keep Ellen in prayer for relief of this awful pain.
Irv wwwcof: Irv has been taken back to the hospital and not doing too well. Please keep Irv in prayer for God's will to be done.
Jonna wwwcof: Please keep Jonna in prayer she has fallen back into the clutches of satan! Jonna needs some serious prayer.
Cindy from Phillipston, MA - Husband, Vern, was just diagnosed with diabetes please keep Vern in prayer that this is under control.
Wanda from Thomasville, AL, USA - I'm just checking in and saying hello. I haven't been feeling well for over a week now, my feet and legs are swelling really bad and hurting and I can almost feel it happening when I am sitting in this chair. Please keep Wanda in prayer for relief of this swelling and pain.
Christine from Greenwood, Delaware, USA - Please add ( friend of mine) Laurie's mother Ellen to the prayer list. They just discovered she has cancer. Is going in the hospital this week. Please keep Ellen in prayer for Salvation and healing of this terrible demon of cancer. It seems to be going ramped. May God Comfort her and her family and friends and touch Ellen with His healing Power.
Ruth from Michigan, USA - Ruth has been fighting a flu type thing for a while now and is very weak. Please lift her up for God to heal this virus and bring her back to good health.
Haley Miller: Haley will be having her tonsils out soon. No date yet. Please keep her in prayer as well as her Parents in prayer for drug addiction, and PLEASE keep little Haley in prayer for whatever may come her way.
John Simmons: Charla's husband, we are asking for prayer that he come back to church with us and sit beside Haley and I to worship. Also please lift him in prayer for depression and sadness due to our daughter.
Bea from the Catskills - More bad news, I saw the Neurologist, I can not drive for 6 months, in fact have to have more test ,then on to wound care doctor. He was not very happy, as it seem he suggests to have my hip replaced again! He says the inner part has been open too long and won't heal. So now back to square one, and lots to think about before making this decision. Bea has just had more than her share of pain and suffering. No one knows why but God and He has His reason. Please continue to pray that Bea is right in God's eyes and that He will heal her soon. May He surround her with His Angels of Mercy.
Daphne from Argentina - Please pray for Daphne that she will be well and up & at it soon from her surgery. Also please Prayer for Global Healing Also let's keep the wwwcof reunion in prayer with Daphne even though it is a while away.
Aussie Jan - Nephew Mark was the pilot of the helicopter that crashed last Saturday. Mark has a broken leg and arm. Please pray for Marks healing and please remember to praise God for Mark's life being saved.
Arlene from Arizona, USA - Praise God Arlene is back from a very long stay in the hospital. Arlene says she is going to see a Neurologist at the end of the month. She is still not feeling well so please continue to lift her to "THE GREAT PHYSICIAN" for permanent healing.
Please keep ALL MILITARY EVERYWHERE in prayer for safety and an end to this war.

• Jamie Landon: ( FlMaries Grand Daughter) Home from Iraq
• Robert Fleming: (Peachy Marie's Grandson.) In Africa
• Stephen Johnson: (Christine Mills Pastors Son) In Iraq
• Robin Smith: (Christine Mills requests) In Iraq

Please email Charla, from Florida, USA with any Praises, Requests and/or UPDATES Thank you. May God Bless Each One and Have a Great Week!

In our "journeys" through life, we need to better appreciate where we are, to be more aware of where we are both in the earth and in our eternities and in the phases of our lives, to have more perspective on both our blessings and our trials.

I leave you with that thought and I hope you have enjoyed this week's edition of Global Express. Please take a moment to visit the March Trivia Pages!