When I was growing up my mother was in radio. She spent far too many hours at work and I was so happy when she decided to quit and be at home. I was a Junior in High School then. Little did I know that I would end up with a career in radio, but before I started my job in radio I was a stay at home mom and that was my favorite job. When I was 40 it was time for me to go back to work. By that time I had a son in college, a daughter in High School, a daughter in Jr. High and a son in pre-school. My job first consisted of selling advertising, writing copy and production. I loved it and soon after took on a weekend on air shift and before I knew it I was full time on air. For a brief period I worked in TV with a show of my own called MidDay Magazine and also did the evening news. All this time I had a part-time job as well working at a restaurant after my full time job. Fifteen hour days were the norm.
I have been with Lite 104.1 for 20 years now and have a great passion for my station. Before we were purchased by the Des Moines Radio Group we were KEZT in Ames, Ia. Our listeners are the best and through the years I have met so many, one of my favorite things.
My children are all grown and out on their own now and I have 7 terrific grandchildren, ranging in age from 3 to 23.
Once again thanks to all our listeners, the best!
Grandma Hedberg's Swedish Egg Coffee
1 egg beaten
1 crushed eggshell
1 cup ground coffee
1/2 cup water
In a small bowl, mix the ground coffee with the beaten egg until the coffee grounds are well coated. Stir in the crushed eggshell, then add in the cold water. Meanwhile, bring 8 cups of water to a boil in a large sauce pan. Add coffee mixture to the boiling water and stir for about four minutes, or until the foam subsides. Remove from the heat and cover the pan. Let stand for 7 to 10 minutes, until the grounds and eggshell have settled to the bottem of the pot. Strain the coffee through a wire or cloth strainer into coffee cups or into a serving carafe..............Takes more time but you will have the best tasting, never bitter cup of coffee.
YUM!!!! My daughter Emily's favorite dessert and mine too.
1 half gallon vanilla ice cream
1 package coconut macaroons
1 jar apricot preserves
pecan peices
Layer each in a 9"x13" pan starting with the crumbled macaroons, then ice cream, apricot preserves and last pecan pieces. Substituting chocoate ice cream and rasberry preserves would be delicious too. Freeze before serving.
Enjoy,
Mary
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