Memorial Day Morning Coffee

Good Monday morning on this Memorial Day 2026, my friends. I was up early and got my walk in before loading the dishwasher, making coffee, and drinking a glass of water. I try to do that every day before my coffee because drinking enough water isn't part of my skill set. We have no plans for the day until dinner, where we will have the first of many BLT dinners this summer. Details to follow!

This weekend was lovely, despite the cooler air and intermittent drizzle. We did celebrate the birthday. of one very special young man, our son-in-law Nicolas! Madison hosted us at their beautiful home and decorated it so nicely, using his beloved home country of Denmark as a theme. Nicolas is an amazing man, and we are blessed to have him as part of our family. 

Madison made one of his, and our, favorite meals! Nicolas had it growing up in Denmark, and Madison recreated it perfectly. It is called Ristaffel in Danish, and is basically chicken cooked in a curry sauce and served over rice. Then you have your choice of several different toppings that sound as if they shouldn't go with this meal, but trust me. They do! 

Madison had pineapple, raisins, tomatoes, bananas, cucumbers, oranges, and peanuts, along with some delicious mango chutney to choose from! It was delicious! If you want to try, just search for a curry chicken recipe and enjoy!

I enjoyed visiting with Madison and her dog, Draper, while she was cooking. In other news, I am continuing my current obsession with salads, and I decorated a bit for summer!

Have a lovely Memorial Day! See you back here on Wednesday!

Billie Jo

Answers to some questions last week:

Stacy- This bird is a Red-winged Blackbird. I had to look it up, as it was unfamiliar to me. It is beautiful!

Ginny- Yes! Flynn actually gets one smoothie or an acai bowl for free every shift!

Robin- I would love to share the fudge recipe! It is easy, but so good!

Our Favorite Fudge

• 1 (12 oz) bag semisweet chocolate chips
• 1 (12 oz) bag milk chocolate chips
• 1 (14 oz) can sweetened condensed milk, divided
• 2 tablespoons whole milk, divided
• 2 teaspoons vanilla extract, divided

Directions

• Prepare the Pan: Line a 9-inch square baking pan with aluminum foil, ensuring the foil extends over the edges for easy removal. Lightly spray the foil with cooking spray to prevent sticking.
• Make Semisweet Layer: In a medium saucepan over low heat, combine the semisweet chocolate chips, ⅔ cup (about 9 oz) of the sweetened condensed milk, 1 tablespoon milk, and 1 teaspoon vanilla extract. Stir constantly until the mixture is smooth and fully melted, about 3–5 minutes. Pour into the prepared pan and spread evenly with a spatula. Place in the refrigerator to set slightly while preparing the next layer.
• Make Milk Chocolate Layer: In the same saucepan (cleaned) or a new one, combine the milk chocolate chips, the remaining sweetened condensed milk (about 5 oz), 1 tablespoon milk, and 1 teaspoon vanilla extract. Melt over low heat, stirring constantly until smooth, about 3–5 minutes. Carefully pour over the semisweet layer, spreading evenly.
• Chill: Cover the pan and refrigerate for at least 2 hours, or until the fudge is firm.
• Cut and Serve: Lift the fudge from the pan using the foil overhang. Peel off the foil and place the fudge on a cutting board. Using a sharp knife, cut into 1-inch squares (or desired size). Serve at room temperature or chilled.
• Store: Store fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Layer with wax paper to prevent sticking.

*I cut this recipe out of a magazine from the checkout counter. It is our favorite,  and Rhett used to have it for his birthday!