Tightening the Knot

Tightening the Knot

Couple-Tested Ideas to Keep Your Marriage Strong

By Susan Alexander Yates  Allison Yates Gaskins

Here are some excerpts from their book.

1.Marriage begins when you say “I do”. You have promised to work at this relationship for the rest of your life.

2. When faced with choices big and small, ask, “Will this help draw me closer to my mate?”

3. No one person can love you as much as you need to be loved. Only God can. Don’t expect your mate to do it all.

4. Don’t fuss about something you can’t change.

5.Don’t fear opinions. If you agree on everything one of you isn’t necessary.

6.Be the first to say,”I’m sorry.” And mean it.

7.Recognize that “how” you make decisions may be different.

8.Don’t use the words always and never when you are in conflict.

9.Think before you act or speak. Later you may be glad you didn’t say or do what you had intended.

10.Don’t box your mate in. People change and your mate needs you to believe in his or her ability to grow and change.

11. Take up a new hobby together.

12.Ask yourself,”What can I do for my mate today that will be unexpected act of love?” Do it.

13. Phone each other once a day to say,”Hello,I’m thinking of you.”

14.Go out on a date together once a week. Do this for the rest of your life.

15. Leave a note on your mate’s pillow.

16.Give your mate at least three hugs a day.

17.Notice your mate’s talents. Encourage him or her to develop them and use them.

18. Be an active listener. Repeat to your partner what you think he or she said.

19.Brag on your partner in front of others.

20.Remember marriage isn’t always exciting. Boredom isn’t a sin.

21.Make your mate your best friend. Share your secrets with him.

22. Assume the best from your mate.

23.Don’t keep a record of wrong doings.

24.Avoid sarcasm.

25.Be patient with yourself and with your mate. You have a lifetime to learn how to be married.

Thursday I started painting our back porch. It is all screened in and we eat out there a lot in the summertime. It was in desperate need of a freshening up. Here is what it looked like when I started.

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I Have done the ceiling and trim so far. Hopefully I will get the walls done tomorrow.

I had some more fiddleheads given to me on Thursday. 2 five gallon pails. I gave some away and put some down for my cousin. Here are some pictures of the processing process.

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Also on Thursday the kids had their creative juices going they made diver tanks:)


Friday my husband and another couple went to a fire conference three hours away for the weekend. We had such a good time. They had an opening ceremony Friday evening. Here are some pictures of our room and the ceremony.

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Tim received the president’s leadership Award for his leadership job he did as fire chief when we had the train derailment on our town in Jan. 2014.

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Today the kids and I planted the garden. The kids also did their chores by mowing and weed wacking the grass.

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We also picked and processed some rhubarb and shared with our neighbors too.


Here are some recipes I tried tonight.

Rhubarb Oat Dessert Recipe

Rhubarb Oat Dessert Recipe

I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It’s pretty and pink…and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
TOTAL TIME: Prep: 25 min. Bake: 25 min.YIELD:12 servings


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 3 cups sliced fresh or frozen rhubarb
  • 1-1/4 cups cold water, divided
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring, optional
  • Ice cream, optional


  • 1. In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
  • 2. Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.
  • This was just for us  to enjoy. The cheesecake was for a thank you gift for the boys teacher.
  • Treat yourself with this luscious, creamy cheesecake that has bits of OREO throughout.

    • PREP: 0 hr(s). 20 min / Total: 6 hr(s). 0 min
    • PHOTOS: 1 Add your photo
    • Servings: 16 servings, 1 piece (90 g) each

    Courtesy of:kraft

    What you need


    • 24 Oreo Cookies, divided
    • 3 Tbsp. butter, melted
    • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
    • 3/4 cup sugar
    • 1 tsp. vanilla
    • 3 eggs

    Make It

    • Heat oven to 350°F.
    • Crush 16 cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.

    • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir half the chopped cookies into cream cheese batter; pour over crust. Sprinkle with remaining chopped cookies.

    • Bake 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

      This is for Allie’s Birthday cake. I couldn’t make it tonight because I have to get some more eggs:)

      How to Make a Cake with Zebra Stripes on the Inside!

      Two bowls of batter….

      We started by dropping 1/4 cup of vanilla batter into the middle of our 8″ pan.  It will spread a little bit.  Then…

      Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter.

      Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.


      Continue the process until your pans are approx 2/3 full.  (We had a couple of cups leftover, which we used to make extra cake layers for another time.)

      Look how pretty!…


      Ready for the oven!

      Well…here’s where it would have been nice of me to take a picture of the baked layers.  They look exactly like the above )

      Easy Stewed Rhubarb
      Easy Stewed Rhubarb

      Easy Stewed Rhubarb


      • 6 cups (1.5 L) chopped rhubarb
      • 1 cup (250 mL) granulated sugar
      • 2 tbsp (30 mL) water

      In large saucepan, combine rhubarb, sugar and water; cook over medium heat, stirring, until sugar has dissolved. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. (Rhubarb can be refrigerated in airtight container for up to 5 days.)


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