Fun Time at Wendy's for Bunco

Bunco this month was at Wendy Richey's. Everyone loves to come to her home, not just because she is such a nice person, but also to see the clever things she has made and to enjoy her cooking. Here, for a change, is an item not made by Wendy, but by her husband Frank's mother. It is a striking, fabric wall hanging.
This time, once again, we did not play Bunco. We had to "roll off" with 9 dice a few times to determine the actual winners of our combined $3 'entry fee' and Most Buncos and Booby Prize.

Janet gestures to make a point.

A fun drink some of us tried was called Hot Apple Pie. Heat up apple cider and put in a jigger of Tuaca. It doesn't get much easier than that! You can top it with whipped cream and a cinnamon stick for an after dinner drink.

Jan Stuart still looked nice and tan having returned two weeks ago from Hawaii.

What a great way to display photos!

We ate healthy food at Wendy's.

Brie Cheese ala Wendy Richey

Mix together and marinate for 2 hours:

¾ cup chopped dates, 1 small chopped apple, 1 small chopped pear, raisins (no chopping necessary!), ½ cup pecans, chopped, and 1/3 cup apple juice

Cut brie in half, put mixture in middle and the rest on top.

Bake 350 for 15 minutes Serve with sliced bread

Deanna waited patiently for her turn at Wendy's brie.

Put your right foot out and shake it all about!

Debbie Unruh wore some cute new Privo shoes.

Wendy served two tasty soups. This one a turkey soup.

Wendy's Ginger-Carrot Soup, from Better Homes and Gardens.

Ingredients

2 T cooking oil............................................. 8 carrots
3 Cups thinly sliced onion.......................... 1 sweet potato

2 T sugar.......................................................6 cups chicken broth
1/8 t freshly ground black pepper ............1 cup 1/2 & 1/2 or light cream
2 T grated fresh ginger


Preparation

1. For caramelized onions, in large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper, reduce heat to low. Cook, covered, 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.
2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling, reduce heat. Simmer, covered, 40 minutes, or until vegetables are very tender. Add half the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions.











Wendy's bathroom is always decorated so cleverly. My last stop before hitting the road for the trip back to Portland.