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Ophelia Dingbatter's News NO Sermon here, not for church, just jokes and fun for adults.
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Good Morning, !
Today is Thursday, February 23

If tomorrow, Friday, does not have a newsletter, don't worry.
DearWebby has to go for an eye exam and injection into the
eye. Luckily Barb, who lives only a block away, will drive 
him back and guide him into his house. Apparently the
120 flashes into dilated eyes do a real number on him,
and the injection into the eye makes it worse for a day or two.
So, if he can't see enough to send out the correct or any
newsletter, just be patient. He might send it later in the day,
or decide to skip a day. 

I will write mine and send it to him, but I told him not to worry 
and skip a day

Enjoy!
Ophelia






Here is ONE joke of the type you get in the 
2 cent per day version. ($10 / year, $1 / month)
The full version also has other goodies. 


Have you been good enough to deserve 2 cents per day?
Treat yourself to the FULL VERSION!


The teacher in Johnny's school asked the class what their parents did
for a living.  One little girl said her father was a doctor, another
said her mother was an engineer.  When it was Little Johnny's turn, he
stood up and said, "My mom's a hooker."

Naturally, after that remark, he got sent off to the principal's office.
Then, 15 minutes later, he returned.  So the teacher asked 
"Did you tell the principal what you said in class?"

Johnny said, "Yes"

"Well, what did the principal say?"

"He said that every job is important in our economy, 
gave me an apple and asked for my phone number."



RECIPE SECTION, 
thanks to Sr Anna

Beef and Green Olive Rigatoni
 

Ingredients

Salt
Pepper
1 large onion
3 clove garlic
1 cup green olives, jarred and pitted
1/3 cup red pepper, roasted and drained
12 ounce 90-percent lean ground beef
12 ounce rigatoni pasta
1 teaspoon dried oregano
Chopped parsley, for garnish

Directions

Heat large covered saucepot of salted water to boiling on high. 
Chop onion and garlic. 
Reserve 1 tablespoon olive brine; drain olives. 
Halve olives; thinly slice red pepper. 

To 12-inch nonstick skillet, add beef and 1/8 teaspoon salt; 
cook on medium 5 to 6 minutes or until browned, stirring
 and breaking up meat with spoon. With slotted spoon, 
transfer beef to medium bowl. 

Add pasta to boiling water. Cook 2 minutes less than 
minimum time that label directs, stirring occasionally. 
Reserve 1/2 cup pasta cooking water. 
Drain pasta; return to pot. 

To same skillet, add onion, oregano, and 1/8 teaspoon 
freshly ground black pepper. Cook 3 minutes, stirring 
occasionally. Add garlic; cook 2 to 3 minutes or until 
golden, stirring often. 
Return beef to skillet. Stir in olives, red pepper, and 
reserved olive brine. 
Cook 2 minutes or until heated through. 

To pasta in pot, add beef mixture and reserved
 cooking liquid. Heat on medium 2 minutes or 
until pasta is cooked, stirring often. 
Serve in shallow bowls; garnish with parsle.

Happy Appetite!
Sr Anna




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