Today is Larry's and mine 41st Anniversary.

          First I want to tell you all that today is our anniversary.  The day of the wedding 41 years ago wasn't this cool.  Hottest day of the summer and my church didn't have any a/c then.  I am afraid that is what the wedding guest will remember about our wedding. We were married at the First Pres. Church in Waukon. Where did this time go?  Larry it has been quite an adventure and I have enjoyed spending the time with you.  Looking forward to many more...
     So the idea that came to me when I open up the greenhouse website and decided to share a recipe that looks really good and with the 4th of July coming maybe some of you will try it.  That is when I plan on what I am writing, when I start the process and open the website.  So far it has worked what I have talked about.
Taken from http://www.tasteofhome.com/recipes/mushroom-cheese-bread
Mushroom Cheese Bread Recipe
     This savory grilled bread is delightful with barbecued steak, baked potatoes and corn on the cob. For variation, we sometimes use half cheddar cheese and half mozzarella. —Dolly McDonald, Edmonton, Alberta
 TOTAL TIME: Prep/Total Time: 15 min. YIELD:10-12 servings
Ingredients
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped green onion
1 loaf (1 pound) unsliced French bread
Directions
1. In a small bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. Cut bread in half lengthwise; spread cheese mixture over cut sides. 
2. Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. Slice and serve warm. Yield: 10-12 servings.  Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa