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Newsletter – March  2025

By Debbie Sorensen Founder Welcoming Words

Well hello there. The good news is that welcoming words can sometimes bring about unexpected results. With springtime, surprises may even have something to do with bird nests and food.

Years ago, I was in a babysitting co-op as a mother of very busy toddlers. The benefits of such a co-op included the kid interaction, as well as the comic relief it afforded the harried moms.

A huge plus was not having to pay for babysitting in dollars. You had skin in the game. Everyone was required to take a turn to be the group secretary for a designated month. During those weeks, your job was to keep accurate records of points spent by the “gadder” and points earned by the “sitter.” The records were reconciled monthly at a gathering with the secretary, gadders, and sitters comparing notes.

During one of the meetings, we discussed the ongoing saga of what to do for supper.

Ann W. piped up with her tales of woe during “the arsenic hour,” somewhere between 4-6:00 pm when everyone was at their crabbiest and hungriest. Somehow, that hit a funny bone with the moms and we started laughing. We laughed until we were in stitches and tears. 

The thundering herd of our darling children was alerted to something out of whack. They began to hurry and scurry into the fray, pushing and squawking as they too, burst into tears.  Oh dear! All because we were trying to figure out what to make for supper. Who would have thought? 

That brings this spring newsletter in for a landing with a smile and a quick recipe for supper tonight. Why not double it? Serve one tonight and place the other in the freezer for a future time when the unexpected hits and the crabby family wants to eat.

Thus ends the surprise of spring, bird’s nests, and food. From Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.

Bird’s Nest Pie

1 16 oz. package spaghetti (use half)                          1 c. sour cream

2 eggs, beaten                                                              1 pound bulk Italian or turkey sausage

1/3 c, grated Parmesan cheese                                    1 6-oz. can tomato paste

1/2 c. finely chopped onion, sautéed                          1 c. water

2 T. butter                                                                    4 oz. sliced mozzarella cheese

Break spaghetti in half and cook as directed on the package until al dente, drain. While spaghetti is warm combine with eggs and Parmesan cheese. Press spaghetti into the bottom and up the sides of a well-greased, 10-inch pie plate with fingers. Sauté onion in butter, mix with sour cream and spread over the crust.

At the same time, brown sausage in a large skillet, drain fat. Stir in tomato paste and water. Bring to a boil, and reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Spoon over sour cream mixture. Cover the dish with foil, label and freeze. Put cheese slices in a 1-quart bag; attach to the side of the dish.

To prepare for serving, thaw the pie and cheese. Bake uncovered in a preheated 350’ oven for 25 minutes. Arrange mozzarella slices on top; return pie to oven until cheese melts. Yield: 8 servings. 

Contact: Debbie Sorensen at [email protected]