A little sunshine would go a long ways to cheer things up a bit. When the weather cooperates, I will be busy trying to get all my planters done as well as help my daughter plant the vegetable garden. I usually do the plantings at the American Legion in Moorhead and I am hoping to get everything done so that it will look nice for Memorial Day. Vern from Ole’s Nursery brings the plants over to the Legion and I plant whatever I need and he takes back what I do not use. A big THANK YOU to him for delivering the plants so that I don’t have to get my car messed up!

Today’s recipe is another one from Facebook that I will prepare to bring to the church for a funeral on Wednesday. It looks like it will yield quite a few serving and is simple and fast to prepare. This would make a good picnic salad as there is no cream or whipped topping to worry about trying to keep it chilled. I think one could use the sugar free pudding mix if you or your family is watching carbs.

1 Can slice peaches (29 oz.)

1 Can pineapple chunks (20 oz.)

1 3 Ounce package instant vanilla pudding mix

1 Pound strawberries, cut up

1 Banana, sliced

1/2 Pint blueberries

1 Bunch of grape (about 1 1/2 cups)

1-2 Tablespoons sugar (optional)

Combine canned fruit and the juice with the pudding mix. Stir until the mix is dissolved completely. Stir in the fresh fruit and chill for a few hours before serving. I plan to cut the sliced peaches into bite size pieces and maybe use two bananas.