Susan: 
for going out and running the rain! I would never have done that!
Lala Your temps sound wonderful! Before long we'll be experiencing the same thing (maybe in May/June). We have rhubarb along our back fence and we did plant some asparagus but ours won't be ready for quite a while. I did get some fresh asparagus yesterday and baked it in the oven with a little olive spray & garlic--it's so good that way! I hope the landlord stands behind his words and doesn't let things get out of hand. Keep calling him whenever there's a problem, he'll get tired of it.
Pam: It's sunny here, too, but only 32 and with the windchill it's probably about 27...brrr. I went out for a
brief walk at noon. I went on a bus trip to Springfield for the Division II playoffs--we didn't get to see anything--we got to the hotel, changed, went to the game, had a party after the game (we lost) and then boarded the bus early the next morning and headed back home. We spent more time on the bus than we did in Springfield. It was a fun experience though.
Here's the recipe for the dip:
SHRIMP DIP
24 Servings at 1 POINT per serving.
2 Cans Tiny Deveined Shrimp
1 8 oz. package Light Cream Cheese
1 8 oz. package Fat Free Cream Cheese
1 Tblsp Horseradish
1/4 cup chopped onion
Drain and rinse shrimp and soften cream cheese. Combine all ingredients and shape into ball and refrigerate. Serve with a side of cocktail sauce.
Note: I didn't shape it into a ball but rather put it in a nice dish & chilled. I served it with RF Ritz crackers. I made my own cocktail sauce (horseradish, ketchup, worcestershire sauce) because I like mine a little hotter than what you can get in the bottle.
