Saturday, June 21, 2014
ANOTHER MONTH PASSES
Yes! Another month has passed and although it has been 5 months, 9 days since Travis exited to Heaven - it seems to get harder. Harder to express myself and harder to live without him. Harder to accept that unlike some movies I have watched, i.e., "Heaven Can Wait" and "Ghost", where they come back to make sure you are ok - that Travis won't be doing that! Sometimes I think I am going crazy!!!
So that explains why it has been so hard to write and think and put into words my feelings. I had thought I would write every night but I have found it hurts so much.
Back on March 8, 2010, when everything was good I wrote in my blog: Remember - "Sorrow looks back", "Worry looks around, but FAITH LOOKS UP!" I have done a lot of looking back and it is time for me to try to look up even though I have felt God failed all of us that prayed for Travis - but my head knows Travis has a treasure so much more than any of us, but my heart aches for him.
So I have decided to fill you with great recipes - tried and true ones - some that will wow you and your family or friends!! The first one is an awesome dessert (Yes - I ate some!)
PEACH BERRY CRUMBLE
(Adapted and changed from a recipe in June 2014 Southern Living.)
3 Cups fresh peach slices
2 Cups fresh blueberries (you can use blackberry or raspberries)
1 large egg
1 large egg yolk
1 Cup sugar
3/4 Cup all purpose flour
1/2 Cup uncooked oatmeal
1/4 tsp. salt
1/4 Cup brown sugar*
1/2 teaspoon vanilla flavoring*
1/2 Cup chopped pecans*
1/2 Cup melted butter
Vanilla Ice Cream
*I added the brown sugar, vanilla flavoring and pecans because it needed them!!
Preheat oven to 375 degrees. Place peaches and blueberries in an 11 X 7 inch baking dish. Stir together all the other ingredients(except butter (and ice cream of course) with a fork until mixture resembles course meal. Crumble over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.
The next one is tricky! Here is the recipe I received - and then I will tell you what I added!
SQUASH AND CHICKEN DRESSING
2 Cups cooked, mashed and drained squash
2 Cups Cornbread (I Made and baked Jiffy)
2 Eggs
2 Cups cut up cooked chicken
1 Can Cream of Chicken soup
1 Stick butter, melted
1 Onion sauted in butter. Mix and cook in 350 degree oven until done.
Well I was told I could add anything I wanted to - so here is what I added and it was wonderful!
I sauted along with onion, two chopped up stalks of celery, and 2 cloves of pressed or minced garlic. I also added about 1/4 cup half and half to make a softer dressing. My Mom never made dressing without adding milk to make it soft and she made the very best.
I also added salt, black pepper to taste, and a teaspoon of Penzey's Italian Herbs, 1/2 tsp. Herbes de Provence, and 1 tsp. sage. Then I tasted it - yes - raw eggs and all - and if it needed more seasoning I just added dashes until it tasted perfect.
This is delicious! I took it to Michelle's program meeting at Sunshine Camp last night and it was all eaten!
Then there is the Shrimp Scampi I made for friends the other night!
1-1/2 lbs jumbo shrimp (I used medium size shrimp already shelled and deveined)
Salt and fresh ground black pepper (I always use Penzeys)
2 tablespoons unsalted butter
2 teaspoons minced garlic (I pressed 3 cloves)
1/4 cup white Vermouth
1 Tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat leaf parsley leaves
1/4 teaspoon grated lemon zest
DIRECTIONS
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so the lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foam subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into pan at once (I need to practice this. Cook the shrimp, without moving them, for one minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook 2 minutes more. Transfer the shrimp to a serving bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrap up any browned bits from the bottom of the pan with a wooden spoon. Stir in the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Serves 4 to 6.
Hungry yet? I have lots more but that is enough for tonight. Hope you try them and enjoy! I created a great grits recipe I will try and remember to share next time.
REMEMBER - LOOK UP - AND HELP ME LOOK UP TOO!!!
Saturday, May 31, 2014
In a Few Hours - Another Month Begins
As I look back at this past month - there were times that seemed the worst, but mingled among the worst times were good times too! A short trip to get out of town spending time with my precious sister and niece; lunch with best friends, dinner with special friends that were celebrating both sons landing awesome jobs. Great burgers and homemade ice cream! Only one person would have made it all better - but I am finding out that when the reality of life hits our expectations, we have to look up, and just do the next thing. I had read this recently and then on Wednesday night the Video Series by Jeff Henderson, "Climate Change" this was Jeff's lesson for the night. I am truly trying to do that! Even though being home by 7:30 on Saturday night does not seem like the next best thing. It is lonely and sad! Just coming home to an idle pickup sitting outside and an empty house just breaks my heart over and over again. One of my best friends will have surgery next week and the results just have have to be good! There has been enough bad stuff this year to last a long, long time!
Well enough of "poor pitiful me" and about you! Hope you are having a great spring with great vacations in the works! Have you seen Monumental Men yet? IT is a great movie! There are occasionally some great movies that are decent!
There is so much good that needs to be done and I hope that each one that reads this blog just looks around with open eyes and sees someone needing help, hurting, or lonely and reaches out to them!
Now it is time I share another recipe that seems to be readily accepted!
MINESTRONE SOUP (My copy-cat version of Olive Garden's)
3 Tablespoons Olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup Italian green beans (I just used fresh green beans cut into pieces)
1/2 cup minced celery
4 cloves minced garlic (I pressed mine)
4 Cups vegetable broth (1 - 32 oz. box is perfect(
1 can (14.5 oz.) diced tomatoes, drained
2 cans (15 oz.) red kidney beans, drained
2 cans (15 oz.) great northern white beans, drained
1/2 cup shredded carrot
2 tablespoons minced parsley (I used fresh (but dried would work) because I have tons of parsley and nothing to use it in)
2-1/2 Tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 tsp. dried thyme or any Italian herb mix (Penzey's has a great one)
3 Cups hot water
4 Cups fresh baby spinach
1 Cup mini shell pasta
1 Can Rotel tomatoes and green chilies (Optional - I added this and it gave it just the right taste!)
Measure olive oil into a large stock pot and heat on medium. Add the onion, celery, green beans, and zucchini into the pot and saute' for about 5 minutes or until the onions become translucent. Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta, and Rotel, and cook an additional 20 minutes.
Enjoy!!!
Have a blessed evening!
Wednesday, May 28, 2014
The Journey Has Started
Hello! I wonder if anyone is out there who remembers my old blog. The one with the recipes, thoughts, wanderings,etc. I started this about two weeks ago with the help of one amazing guy that took the time to set up my new title - and still retain all of my other blogs and recipes! Wayne - you are the greatest and most talented man I know. He has his own business setting up websites for commercial businesses and I totally recommend him. Just as I was about to begin to share this journey with you, my computer decided to deal me some misery by crashing! Not sure if it will ever be restored or not but I finally remembered I could use Travis' computer that has set idle for almost five months. This is a journey I guess I did not think would ever happen - and I won't say it has been one I would recommend to anyone - although half of all of us will take it. The losing someone that has been helpmate for many years is horrible. Now that is a word I had never thought about that much or really considered. We just did what we do best and never thought about the other things that got done! Well - now I know what that word means and is probably the most important word used at many wedding ceremonies!I never gave much thought to all of the light bulbs that were changed, the air conditioner filter that was regularly changed, the dogs being walked morning and night, the trash taken out to the street on trash pick-up days, the faucets installed, the hot water heater being replaced, the garden dug up and planted just so so! For example, I put the tomatoes way to close together because I didn't really know where they needed to go! Oh and the pool cleaned, the salt, Algaecide, or shock added when needed! The list could fill up volumes and I look back at those times and fear I was not grateful enough.
I don't intend this to be all sad - but it has begun that way - but I keep trying to hold onto the verse in the Bible that says "All things work for good to those who love the Lord." I really don't see it right now!
Well it would not be a blog if I did not give you a recipe. So my first one will be for the tortilla soup I made last night. It is a take off on On the Borders - but lol - Michelle said that it was better!
JC’S TORTILLA SOUP
Ingredients:
2 chicken breast, cooked and shredded
(Best way to keep chicken breast moist is to put in water (covering chicken well) and bring to a boil and boil about 20 minutes. Then cover and turn heat off. Wait about 45 minutes – remove chicken and shred. ) Reserve broth.
Reserved broth
1- 32 oz. box chicken broth and
1 -15 oz. can of chicken broth
½ cup diced red onion
½ cup shredded zucchini
10 thin slices zucchini
½ cup chopped cilantro
1 cup frozen corn
1 tablespoon olive oil or canola
1 can regular Rotel tomatoes and green chiles (or to omit ‘hot and spicy’ use a
14-1/2 oz. can of petite diced tomatoes)
2 tsp. salt (or to taste)
2 tsp. cumin
1 tsp. ground black pepper
1 Tablespoon chili powder (or to keep cool and calm use about 2 tsp. paprika for color)
3 cloves of garlic – pressed or finely minced
1 pkg. of boil in the bag brown rice
Garnish: Mexican cheese, ripe avocado, tortilla strips, cilantro
Instructions:
In large stock pot add reserved broth and bought broth and start it to get hot.
Into small skillet add olive oil and heat slightly. Add slices of zucchini, and onion. Sauté about 2 minutes and add garlic. Sauté another minute and then add to the broth that should be beginning to boil by then. Also to the broth, add the zucchini, Rotel (or diced tomatoes), and chicken. Add salt, pepper, cumin, chili powder (or paprika) and tear the bag of rice open and pour rice into pot. Let cook about 5 minutes. Then add frozen corn and a few pieces of the cilantro. Cook until corn is heated. TASTE TO SEE IF MORE SEASONING IS NEEDED!
Spoon into bowls and top with cheese, sliced avocado, tortilla strips, and cilantro.
ENJOY!
It looks long but goes together really fast!
Well - please come back and visit often!
Sunday, June 10, 2012
LET'S FREEZE IT!!!
Good evening! Does that title have you wondering "freeze what?" Saturday a week ago, I spent several hours preparing some food for the freezer Here is the crop I was working on!
Actually very little food -- but it was satisfying! I had fresh corn, zuchinni, and squash to prepare. First I cut the corn off the cobs and and put it in a large pan and covered it with water. I added one stick of butter and then I let it cook until the liquid had become scarce and fork tender. Gently stirring to make sure it doesn't stick - it will even in the very best coated pan!
I then allowed it to cool and bagged it. Now it is ready to thaw out, put in skillet or large pan similar to the one above and allow to cook a little longer and then season with salt, pepper and about 1 tsp. sugar. After you think the corn is tender, add about 1 cup milk and allow to cook until it appers creamy. Enjoy!! (Note: the stick of butter was for 3 bags of corn!)
Now it was time to tackle the squash. First I cut the squash in to chunks.
Next I put it into a pot of boiling water and left it until the water began to boil again (about 5 minutes.) While the water was starting to come back to a boil, I made a large pan of ice water. Once the water and squash has reached the boil, immediately drain and pour the squash into the ice water!
In the ice water, chilling!!! Once the ice has melted and the squash feels cool, drain well, and bag for freezer!
I repeated the procedure with the zuchinni -just didn't have as much zuchinni as squash!
Now it is ready for the freezer!!!
Even just those few bags are satisfying!! I bought more corn this weekend at Farmer's Market, but did not get it done. Went to Pine Cove this afternoon to take Maura for her 4th year to go and spend the night. Much easier to leave her there this time than when she was just going into the 2nd grade!
Besides enjoying our litte garden, I love checking on our banana tree,( the first in 24 years!)
Actually very little food -- but it was satisfying! I had fresh corn, zuchinni, and squash to prepare. First I cut the corn off the cobs and and put it in a large pan and covered it with water. I added one stick of butter and then I let it cook until the liquid had become scarce and fork tender. Gently stirring to make sure it doesn't stick - it will even in the very best coated pan!
I then allowed it to cool and bagged it. Now it is ready to thaw out, put in skillet or large pan similar to the one above and allow to cook a little longer and then season with salt, pepper and about 1 tsp. sugar. After you think the corn is tender, add about 1 cup milk and allow to cook until it appers creamy. Enjoy!! (Note: the stick of butter was for 3 bags of corn!)
Now it was time to tackle the squash. First I cut the squash in to chunks.
In the ice water, chilling!!! Once the ice has melted and the squash feels cool, drain well, and bag for freezer!
I repeated the procedure with the zuchinni -just didn't have as much zuchinni as squash!
Now it is ready for the freezer!!!
Even just those few bags are satisfying!! I bought more corn this weekend at Farmer's Market, but did not get it done. Went to Pine Cove this afternoon to take Maura for her 4th year to go and spend the night. Much easier to leave her there this time than when she was just going into the 2nd grade!
Besides enjoying our litte garden, I love checking on our banana tree,( the first in 24 years!)
Looking at my beautiful flowers
Even the wierd looking!!
Here are my wonderful fruit trees. Look at these lemon!!
and then there is the grape vine with grapes on it's second year!
And last, but certainly not least, my beautiful Michelle by our Texas Sage tree!
Well, there you have a picture of our summer in our own little resort!
I am helping a friend get her Mom's 80th birthday party ready for this coming Saturday! I am not really doing that much - just making suggestions and doing what I can to help! It will be an awesome party though for a very awesome lady!!
I am not going to rant, rave, or talk anymore! Just one recipe and this blog is yours! This is my latest and some say "best" salsa.
Hot Salsa
4 to 5 small to medium size tomatoes, cut in quarters or 8th's
1 small red onion, cut into several pieces
1/2 yellow bell pepper
1 jalapeno - test to make sure it is not too hot, cut into chunks
3 cloves garlic
1/4 cup cilantro
1 Can Original or Mexican style Rotel (drained)
1 Tablespoon salt
1 tsp. sugar
1 Tablespoon cumin
1 tsp. black pepper
1/2 fresh lime, squeeze
Place the onion, bell pepper, jalapeno and cloves of garlic in food processor and pulse several times until mixture is chopped - not mush. Then add the tomatoes and cilanto and pulse several times to chop tomatoes. Add drained Rotel, salt, sugar, cumin, blackpepper and lime juice. Pulse just enough to mix. NOW THE IMPORTANT PART - TASTE TO MAKE SURE SALT IS RIGHT.
Best after sitting overnight!!
Have a great week - may God lead you to someone that you can help or encourage!
Monday, May 28, 2012
A GREAT HOLIDAY
Another Memorial Day is about over - also a holiday and we all have to go back to work! One of the highlights of my day was going out to Pine Cove and seeing the awesome buildings Travis has been working on for the past eight months -- one is completely furnished and ready to move 4 families into. Everyone was invited to tour it. Travis was expecially pleased his sister and brother-in-law came out - as well as my sister and niece. He was also very surprised and happy that one of our church Elders came out and our preacher and his children came out a little later. It was a very nice event.
There I also met a lady that Travis had made friends with - she is 84 years old and she rode to her house with us as we left (we meaning my sister, Maura, Michelle and myself) and we went less than a half mile to arrive at her house. She gave me a huge sack of sqush - that she had picked this morning. She also gave me a package of cream corn that she had done on Saturday and frozen. It was so delicious - I finished cooking and seasoning it this afternoon.
I decided I would have a Salsa Marathon - so after I returned home, I made a tomato salsa - then one with some Hatch Chiles that I had charred last fall and put in the freezer. Then later I made a fruit salsa. It was beautiful, hot, and I thought very good. Here is what I put in the salsa.
FRESH FRUIT SALSA
1 Large Mango, vuy in large pieces off seed
2 Cups Fresh Strawberries, halved
1 Cup Fresh Blueberries
2 Cups Diced Watermelon
1/2 Cup Frozen Raspberries
1 Small onion, cut in fquarters
1 Small Green Bell Pepper. quartered
1 Hot Jalapeno
1/2 Cup Chopped Cilantro
2 Tsp. Salt
1 Tsp. Black pepper
1 Tablespoon minced garlic
2 Tablespoons Candied Ginger
2 Teaspoons Orange zest
1 Tablespoon Fresh lime juice
2 Teaspoons Sugar
Place the Onion, bell pepper, jalapeno, ginger and garlic in food processor and process for a few seconds until broken up.\. Add the mango, strawberries, half the cilantro, orange zest, lime juice, sugar, salt and pepper. Process a few seconds -- like 3 or 4 pulses - just to dice - then pour into a large bowl and add the blueberries and diced watermelon. Stir gently to combine. Taste to check salt, sugar, etc. Chill and enjoy!! This is a beautiful salsa and was really delicious!!! Yes - I just made it up!!!
Tomorrow evening I am suppose to to go to a planning meeting for Pilot Club. I am at the point in my life that I really wish I could just come home, cook for my family - or go get something to eat with them and chill out -- but I will do this because I am suppose to!
Do you know what Turbinado Sugar is? Honestly I didn't until about a week ago - then I saw a recipe I really wanted to make and it said the put Turbinado sugar on top of each -- so I went looking. Have you seen in Brookshires and other stores the "Raw Sugar?" If you read further - you will see it is Turbinado sugar! You are never too old to learn!!!! That is like the lady that gave me the squash today. Like I said - she is 84 - but she has three large gardens, that she not only works, and puts the food up - she plows it herself. Then she does her own yard - which was very large - and finds time to take daily walks. Totally amazing -- and how I want to be!!!
Well - it is getting late - I know this is short - but just had to share my day with you -- and give you the Fresh Fruit Salsa recipe.
May God Bless and Keep each of you until we meet again!
There I also met a lady that Travis had made friends with - she is 84 years old and she rode to her house with us as we left (we meaning my sister, Maura, Michelle and myself) and we went less than a half mile to arrive at her house. She gave me a huge sack of sqush - that she had picked this morning. She also gave me a package of cream corn that she had done on Saturday and frozen. It was so delicious - I finished cooking and seasoning it this afternoon.
I decided I would have a Salsa Marathon - so after I returned home, I made a tomato salsa - then one with some Hatch Chiles that I had charred last fall and put in the freezer. Then later I made a fruit salsa. It was beautiful, hot, and I thought very good. Here is what I put in the salsa.
FRESH FRUIT SALSA
1 Large Mango, vuy in large pieces off seed
2 Cups Fresh Strawberries, halved
1 Cup Fresh Blueberries
2 Cups Diced Watermelon
1/2 Cup Frozen Raspberries
1 Small onion, cut in fquarters
1 Small Green Bell Pepper. quartered
1 Hot Jalapeno
1/2 Cup Chopped Cilantro
2 Tsp. Salt
1 Tsp. Black pepper
1 Tablespoon minced garlic
2 Tablespoons Candied Ginger
2 Teaspoons Orange zest
1 Tablespoon Fresh lime juice
2 Teaspoons Sugar
Place the Onion, bell pepper, jalapeno, ginger and garlic in food processor and process for a few seconds until broken up.\. Add the mango, strawberries, half the cilantro, orange zest, lime juice, sugar, salt and pepper. Process a few seconds -- like 3 or 4 pulses - just to dice - then pour into a large bowl and add the blueberries and diced watermelon. Stir gently to combine. Taste to check salt, sugar, etc. Chill and enjoy!! This is a beautiful salsa and was really delicious!!! Yes - I just made it up!!!
Tomorrow evening I am suppose to to go to a planning meeting for Pilot Club. I am at the point in my life that I really wish I could just come home, cook for my family - or go get something to eat with them and chill out -- but I will do this because I am suppose to!
Do you know what Turbinado Sugar is? Honestly I didn't until about a week ago - then I saw a recipe I really wanted to make and it said the put Turbinado sugar on top of each -- so I went looking. Have you seen in Brookshires and other stores the "Raw Sugar?" If you read further - you will see it is Turbinado sugar! You are never too old to learn!!!! That is like the lady that gave me the squash today. Like I said - she is 84 - but she has three large gardens, that she not only works, and puts the food up - she plows it herself. Then she does her own yard - which was very large - and finds time to take daily walks. Totally amazing -- and how I want to be!!!
Well - it is getting late - I know this is short - but just had to share my day with you -- and give you the Fresh Fruit Salsa recipe.
May God Bless and Keep each of you until we meet again!
Sunday, May 27, 2012
SUNDAY IS OVER AGAIN - AND HERE I AM!
Good Sunday evening! I hope you are looking forward to a wonderful Memorial Day - but during your celebration - I pray you stop long enough to remember those that served and those that served and died. They died so that we all have freedom -- most of us have the freedom to be good citizens, Christians, and live a good decent life. Those that choose to be thieves, drug addicts, flag burners, over all creeps - they have that same freedom we do! How they dishonor that sacrifice that our soldiers made. I am watching an awesome concert honoring veterans on channel 65 of Direct TV.
Attending funerals is getting to be a weekly event - one I am ready for it to end! This past week I attended a funeral of one of our Pilot ladies. She was the most giving, most caring, and one of our hardest workers. She was also outspoken --you knew where you stood with her every moment! She was so giving that when we would play Piloto (an invented name for a habit we had of having a door prize and each paying a $1.00 and then a number would be drawn to choose a winner) she won often -- but never took one gift home -- she always handed it off to someone else! SAnytime we had an event - she was there working. She was known as the Pound Cake Lady -- she kept fresh pound cakes in her freezer and for every meal we had - she offered her pound cakes - and they were delicious. She actually died at her cabinet with her recipe nearby and the ingredients setting out. She never wanted any attention - and she died that way -- the way she would have chosen! I told her son-in-law it was a beautiful service - and he first said the preacher did a great job - then he said "Well, she actually wrote her own service." He meant that her life was a testament to her faith and with that combined with her Bible and her devotional books - it was written. What a great thing to have said about you! I just hope that in some way I could influnce others, show kindnesses, and love others so that could be said about me when my life is over.
Tomorrow at 10:00 a.m., Pine Cove is dedicating the buildings that Travis has been building on for 8 months. The first one is finished and will be open for touring. The other two are nearing completion! Thank the Good Lord!!!
I wish you could see my cabinet -- it is covered with produce from our little garden and I mean little - only about a 6 x 12 space -and a wildly producing bell pepper plant and a jalapeno plant in pots. I counted 30 jalapenos and I picked 17 last night. The bell pepper had twenty on it!! Wild is putting it mildly!
I was at Farmer's market yesterday to buy onions, tomatoes, and peaches. When I was looking at the peaches, I noticed a recipe laying there. It said "Jake's Grandmother'sYum Yum Peach Cobbler." I asked him if that was his grandmother and he said "Yes Mam, would you like a copy?" Of course, I agreed - so here is Jake's Grandmother's Yum Yum Peace Cobbler!
NO STIR FRUIT COBBLER
2 Cups fresh peaches, sliced (you can substitute blackberries)
2 Cups sugar
1 Stick butter
1/4th tsp. salt
1 tsp. backing powder
3/4 Cup plain flour
3/4 Cup milk
Mix peaches with 1 cup sugar and set aside. Melt butter in 2 quart casserole dish. Mix dry ingredients. Beat in milk until lumps are gone. Pour batter into melted butter. Do not stir. Spoon peaches over batter. Do not stir. Bake 45 minutes at 350 degrees!
I haven't tried it -- but certainly intend to!
Before I went to the Farmer's Market we (Michelle, my sister and Maura) drove over to Brownsboro to Echo Springs Blueberry Farm and bought blueberries and blackberries. They are really good - even though the blueberries needed another week to grow! I am looking forward to making several things with the blueberries. I love them with peaches. Take a bite of peach and pop a few blueberries in your mouth and the taste is so fantastic! Travis makes he and Michelle a protein drink every morning and he uses fruit -- so I know they will go fast -- and Michelle keeps telling me that I can make blueberry pancakes. It is sometimes hard to cook some of this stuff and then not eat it -- but I feel like when I just look at food - I gain weight! So - I go without a lot of the good stuff!
I bought some ribs today to cook tomorrow - but I just read a recipe in last Wednesday's paper and it said a serving (now I don't know how many ribs is a serving) is 1291 calories! Oh my gosh -- I don't even want to cook them now! I've got to figure out how to skinny them down.
I got our flag out to hang yesterday and it had a big rip in it. Travis said there is a woman in Palestine that takes them, cuts the stars out and gives to veterans and then properly disposes of the rest of it. I bought a new one today and Michelle and I hung it this afternoon! I hope you are flying your too!
Here is a recipe I certainly intended to cook tomorrow -- but could not find any fresh corn! What is the deal? I didn't see one ear in Brookshires!
GRILLED CORN ON THE COB WITH ROASTED GARLIC AND HERBS
2 Heads garlic
4 Teaspoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 Tablespoon unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
Salt and freshly ground black pepper (Penzey's for sure)
6 large ears of corn in the husks
Preheat oven to 350 degrees. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic in a bowl. Stir in lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silks. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning, until the kernals feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning until the husks are nicely charred, 5 minutes. Then Serve!!
Please go get your Bible and read Philippians 2:3,4 -- and then go out and obey! You will be the recipient -- God will bless you!!
Good night!!!
Attending funerals is getting to be a weekly event - one I am ready for it to end! This past week I attended a funeral of one of our Pilot ladies. She was the most giving, most caring, and one of our hardest workers. She was also outspoken --you knew where you stood with her every moment! She was so giving that when we would play Piloto (an invented name for a habit we had of having a door prize and each paying a $1.00 and then a number would be drawn to choose a winner) she won often -- but never took one gift home -- she always handed it off to someone else! SAnytime we had an event - she was there working. She was known as the Pound Cake Lady -- she kept fresh pound cakes in her freezer and for every meal we had - she offered her pound cakes - and they were delicious. She actually died at her cabinet with her recipe nearby and the ingredients setting out. She never wanted any attention - and she died that way -- the way she would have chosen! I told her son-in-law it was a beautiful service - and he first said the preacher did a great job - then he said "Well, she actually wrote her own service." He meant that her life was a testament to her faith and with that combined with her Bible and her devotional books - it was written. What a great thing to have said about you! I just hope that in some way I could influnce others, show kindnesses, and love others so that could be said about me when my life is over.
Tomorrow at 10:00 a.m., Pine Cove is dedicating the buildings that Travis has been building on for 8 months. The first one is finished and will be open for touring. The other two are nearing completion! Thank the Good Lord!!!
I wish you could see my cabinet -- it is covered with produce from our little garden and I mean little - only about a 6 x 12 space -and a wildly producing bell pepper plant and a jalapeno plant in pots. I counted 30 jalapenos and I picked 17 last night. The bell pepper had twenty on it!! Wild is putting it mildly!
I was at Farmer's market yesterday to buy onions, tomatoes, and peaches. When I was looking at the peaches, I noticed a recipe laying there. It said "Jake's Grandmother'sYum Yum Peach Cobbler." I asked him if that was his grandmother and he said "Yes Mam, would you like a copy?" Of course, I agreed - so here is Jake's Grandmother's Yum Yum Peace Cobbler!
NO STIR FRUIT COBBLER
2 Cups fresh peaches, sliced (you can substitute blackberries)
2 Cups sugar
1 Stick butter
1/4th tsp. salt
1 tsp. backing powder
3/4 Cup plain flour
3/4 Cup milk
Mix peaches with 1 cup sugar and set aside. Melt butter in 2 quart casserole dish. Mix dry ingredients. Beat in milk until lumps are gone. Pour batter into melted butter. Do not stir. Spoon peaches over batter. Do not stir. Bake 45 minutes at 350 degrees!
I haven't tried it -- but certainly intend to!
Before I went to the Farmer's Market we (Michelle, my sister and Maura) drove over to Brownsboro to Echo Springs Blueberry Farm and bought blueberries and blackberries. They are really good - even though the blueberries needed another week to grow! I am looking forward to making several things with the blueberries. I love them with peaches. Take a bite of peach and pop a few blueberries in your mouth and the taste is so fantastic! Travis makes he and Michelle a protein drink every morning and he uses fruit -- so I know they will go fast -- and Michelle keeps telling me that I can make blueberry pancakes. It is sometimes hard to cook some of this stuff and then not eat it -- but I feel like when I just look at food - I gain weight! So - I go without a lot of the good stuff!
I bought some ribs today to cook tomorrow - but I just read a recipe in last Wednesday's paper and it said a serving (now I don't know how many ribs is a serving) is 1291 calories! Oh my gosh -- I don't even want to cook them now! I've got to figure out how to skinny them down.
I got our flag out to hang yesterday and it had a big rip in it. Travis said there is a woman in Palestine that takes them, cuts the stars out and gives to veterans and then properly disposes of the rest of it. I bought a new one today and Michelle and I hung it this afternoon! I hope you are flying your too!
Here is a recipe I certainly intended to cook tomorrow -- but could not find any fresh corn! What is the deal? I didn't see one ear in Brookshires!
GRILLED CORN ON THE COB WITH ROASTED GARLIC AND HERBS
2 Heads garlic
4 Teaspoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 Tablespoon unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
Salt and freshly ground black pepper (Penzey's for sure)
6 large ears of corn in the husks
Preheat oven to 350 degrees. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic in a bowl. Stir in lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silks. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning, until the kernals feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning until the husks are nicely charred, 5 minutes. Then Serve!!
Please go get your Bible and read Philippians 2:3,4 -- and then go out and obey! You will be the recipient -- God will bless you!!
Good night!!!
Tuesday, May 22, 2012
I AM BACK - BELIEVE IT OR NOT
Hello - I hope someone is reading this! I've been off so long I am not sure if anyone is still checking me out or not. Why have I been gone so long??? Well - my dear husband says I have been just playing "those games" and forgotten my mission! I have played games - but it is usually early in the morning, Sunday after church, after I am ready for bed and at lunch. Whatever -- I guess the real reason is I didn't know what to say - I want this blog to be awesome and I think right now this blog is ordinary. How do I make it awesome? I've seen some that are!!! Any ideas? I've really been thinking about it. What can I do? How can it make it a popular site - one that entertains, one that informs, one that draws comments! So - here I am -- what do I say. I can vent - I can give you some awesome recipes - guaranteed to be delicious -- but entertain- I doubt it.
So much has happened since I last posted on like April 24 - almost a month ago. One thing that remains in my mind is the funeral of a little angel - 15 days old. I was so sick with bronchitis - but I had to get there and be there. God gave me the strength and determination to do it. Lots happened - our preacher, Mark - said just the right things - but what got me was watching the mother as balloons were released by chosen family members. SHe focused on one balloon and watched it until it was completely out of site. I personally think that in her mind she was watching her precioous little daughter go straight to Heaven -- which we know she did.
Then last week I attended the funeral of a dear husband that went to Heaven way before his time. Only 42 - leaving 5 children - and a wife that loved him very much. So, so sad. The wife and small children have been in our prayers and will continue to be.
My husband is working way too hard - especially for his age -- trying to meet a deadline to have three awesome buildings dubbed "cabins" - but the outside looks like beautiful lodges with huge cedar posts and awesome cedar doors and huge deck - all in cedar. He had nothing to do with the inside - which really disappointed me. Reminds me of the only Motel 6 I stayed in years ago. He works most every Saturday - late every day trying to meet the time frame he has. IT is definitely not his fault that he is not already finished - other people keep changing their mind and he has to stop progress and make changes. Of course - I am disburbed about all of this -- one of our rooms leaks tons of water when it rains due to our starting a new outdoor kitchen that sits for almost a year unfinished - but that is how loyal he is to his job.
I am really very proud of him and the work he has done - but even more proud that he was introduced as a new Deacon at our church.. I am so thankful they recognize his dedication, his love of Christ, and his abilities. He can build anything and has such an insight!
Oh - yes - this blog is suppose to be about recipes and cooking. Just one more rant and then I have a couple of great recipes for you. Have you ever attended a Dance Recital? Well - I think I just attended my last one last Saturday evening. I took my sister and niece to Caldwell and we arrived a little before 5:30. My job was to go in and find us a place to sit. To my surprise and aggrevation, rows and rows of seats were taped off. My sister said the instructor had announced at rehersal to not tape off seats - that to get a good seat - people should arrive early. Not the case - it was cut- thoat and rude. I finally found us a seat - not good and I was there an hour before show started. I saw people came in and had a perfect seat!! Besides that -- I could not believe the parents (Mom's) that were painting their little girls with more make up than call girls probably wear. Like I said - I won't go back!!!
Okay - if you are still with me -- let's cook. Today I watched a tad of Rachel Ray - yes I was eating that late -- and she gave a couple of great hints - some I've never known. One was if you want little dainty ribbons of basil to sprinkle on a soup or salad or whatever -- take a small bunch ( probably 10 stalks), roll them up in tight little roll, then with sharp knife - tucking fingers under, start at one end and slice to the other end -- keeping point of knife on cutting board. Really awesome!!! You could do anything like cilantro or basil for soups, salsa, etc. The other tip was how to chop an onion. In school we probably learned to cut slices and then cut and then the other way and chop. She said the onion is already in layers and she said just cut the onion in half - top and bottom - turn one half over and sit down on cutting board so it will lay flat. Then slice through and then cut again and you have chopped onion. Cuts out a step. Wish I had a picture to show you! Maybe I can get someone to film me doing it!!!
Here is a neat dessert! It was one of my Mom's friend's favorite recipe to take to functions or when she had ladies over for a work day.
MAMIE'S PINEAPPLE ANGEL FOOD CAKE\
1 Angel Food Cake Mix
1 Can Crushed Pineapple
Mix cake mix with pineapple per boxed instuctions - ommitting water- as instructed on box. Bake as directed. DELICIOUS!!!
Here is one of my Mom's recipes that I didn't even know she had. SHe started talking about it and it sounds great.
LAYERED HOMINY CASSEROLE
1 large onion, chopped (remember how I told you to chop!)
1 stick -- her recipe said Margarine - I don't use that - so use butter (healthier!)
3 (16 oz.) cans Hominy
2 cans Cream of Mushroom soup
1 -12 oz. can Cheese Whiz with jalapenos - don't think you can find this - I suggest Tostato's Cheese Queso (by the Fritos)
5 Cups Fritos, chopped
Dash of Garlic - can't believe my Mom used Garlic - she says she hates it
Dash of pepper - probably about 1/2 tsp.
Dash of cayenne pepper (probably about 1/8th tsp.)
Saute onion in butter. Chadd Cheese Whiz, set aside. Mix soup, garlic, pepper, and cayenne pepper. Layer hominy, soup, cheese Whiz mixture, Fritos. Make two layers. Top with Fritos. Heat 30 minutes at 350 degrees.
Enjoy!
Have a blessed evening. Philipians 2:3 and 4 - says: "Do nothing out of selfish ambition or vain conceit, but in humility consider others better than yourselves. (4) Each of you should look not only to your own interests, but also to the interest of others."
Ok - we have our marching instructions - go help some someone - go find someone that needs encouragement - find someone who is hurting -- with our help - no telling what we might accomplish, how we might encourage them. We don't really know how just encouraging words might lift them up. So - please find someone that you know your heart aches for - AND LET THEM KNOW.
Thank you so much for not forgetting me and checking in!!
So much has happened since I last posted on like April 24 - almost a month ago. One thing that remains in my mind is the funeral of a little angel - 15 days old. I was so sick with bronchitis - but I had to get there and be there. God gave me the strength and determination to do it. Lots happened - our preacher, Mark - said just the right things - but what got me was watching the mother as balloons were released by chosen family members. SHe focused on one balloon and watched it until it was completely out of site. I personally think that in her mind she was watching her precioous little daughter go straight to Heaven -- which we know she did.
Then last week I attended the funeral of a dear husband that went to Heaven way before his time. Only 42 - leaving 5 children - and a wife that loved him very much. So, so sad. The wife and small children have been in our prayers and will continue to be.
My husband is working way too hard - especially for his age -- trying to meet a deadline to have three awesome buildings dubbed "cabins" - but the outside looks like beautiful lodges with huge cedar posts and awesome cedar doors and huge deck - all in cedar. He had nothing to do with the inside - which really disappointed me. Reminds me of the only Motel 6 I stayed in years ago. He works most every Saturday - late every day trying to meet the time frame he has. IT is definitely not his fault that he is not already finished - other people keep changing their mind and he has to stop progress and make changes. Of course - I am disburbed about all of this -- one of our rooms leaks tons of water when it rains due to our starting a new outdoor kitchen that sits for almost a year unfinished - but that is how loyal he is to his job.
I am really very proud of him and the work he has done - but even more proud that he was introduced as a new Deacon at our church.. I am so thankful they recognize his dedication, his love of Christ, and his abilities. He can build anything and has such an insight!
Oh - yes - this blog is suppose to be about recipes and cooking. Just one more rant and then I have a couple of great recipes for you. Have you ever attended a Dance Recital? Well - I think I just attended my last one last Saturday evening. I took my sister and niece to Caldwell and we arrived a little before 5:30. My job was to go in and find us a place to sit. To my surprise and aggrevation, rows and rows of seats were taped off. My sister said the instructor had announced at rehersal to not tape off seats - that to get a good seat - people should arrive early. Not the case - it was cut- thoat and rude. I finally found us a seat - not good and I was there an hour before show started. I saw people came in and had a perfect seat!! Besides that -- I could not believe the parents (Mom's) that were painting their little girls with more make up than call girls probably wear. Like I said - I won't go back!!!
Okay - if you are still with me -- let's cook. Today I watched a tad of Rachel Ray - yes I was eating that late -- and she gave a couple of great hints - some I've never known. One was if you want little dainty ribbons of basil to sprinkle on a soup or salad or whatever -- take a small bunch ( probably 10 stalks), roll them up in tight little roll, then with sharp knife - tucking fingers under, start at one end and slice to the other end -- keeping point of knife on cutting board. Really awesome!!! You could do anything like cilantro or basil for soups, salsa, etc. The other tip was how to chop an onion. In school we probably learned to cut slices and then cut and then the other way and chop. She said the onion is already in layers and she said just cut the onion in half - top and bottom - turn one half over and sit down on cutting board so it will lay flat. Then slice through and then cut again and you have chopped onion. Cuts out a step. Wish I had a picture to show you! Maybe I can get someone to film me doing it!!!
Here is a neat dessert! It was one of my Mom's friend's favorite recipe to take to functions or when she had ladies over for a work day.
MAMIE'S PINEAPPLE ANGEL FOOD CAKE\
1 Angel Food Cake Mix
1 Can Crushed Pineapple
Mix cake mix with pineapple per boxed instuctions - ommitting water- as instructed on box. Bake as directed. DELICIOUS!!!
Here is one of my Mom's recipes that I didn't even know she had. SHe started talking about it and it sounds great.
LAYERED HOMINY CASSEROLE
1 large onion, chopped (remember how I told you to chop!)
1 stick -- her recipe said Margarine - I don't use that - so use butter (healthier!)
3 (16 oz.) cans Hominy
2 cans Cream of Mushroom soup
1 -12 oz. can Cheese Whiz with jalapenos - don't think you can find this - I suggest Tostato's Cheese Queso (by the Fritos)
5 Cups Fritos, chopped
Dash of Garlic - can't believe my Mom used Garlic - she says she hates it
Dash of pepper - probably about 1/2 tsp.
Dash of cayenne pepper (probably about 1/8th tsp.)
Saute onion in butter. Chadd Cheese Whiz, set aside. Mix soup, garlic, pepper, and cayenne pepper. Layer hominy, soup, cheese Whiz mixture, Fritos. Make two layers. Top with Fritos. Heat 30 minutes at 350 degrees.
Enjoy!
Have a blessed evening. Philipians 2:3 and 4 - says: "Do nothing out of selfish ambition or vain conceit, but in humility consider others better than yourselves. (4) Each of you should look not only to your own interests, but also to the interest of others."
Ok - we have our marching instructions - go help some someone - go find someone that needs encouragement - find someone who is hurting -- with our help - no telling what we might accomplish, how we might encourage them. We don't really know how just encouraging words might lift them up. So - please find someone that you know your heart aches for - AND LET THEM KNOW.
Thank you so much for not forgetting me and checking in!!
Tuesday, April 24, 2012
CATCHING UP - TOO MUCH HAS HAPPENED
Good afternoon -- my how things can change in three weeks. I nearly could not find where I could write my post! Blogger has made such a change - I did not know how to navigate through all of the info. I absolutely did not intend to wait 3 weeks to write again -- just so much has happened - including, but certainly not limited to --- I found myself in the ER at 4 am on Sunday - the 15th - with a case of Bronchitis that had me where I could not breath. Am much better now!!
I've wanted to write so many times - but sometimes the subject would have been so emotional and sad I just could not do it. On Monday - while I was very sick - I attended the funeral of the little baby I had written about - she was 15 days old, had been held 95% of her life - looked like her dad and Mom - and was so loved. It will be years before we really realize what all she accomplished in her 9 months, 15 days. She taught young adults how to step out and make a difference in the lives of their friends who were hurting, she taught us old people how to really care enough to share some of our struggles. What an amazing little angel she was and like our preacher said: "Just think - she is in Heaven before all of us - already experiencing the beauty, the joy and the wholeness of God."
On Friday night we had a ladies event at church -- over 100 ladies attended and the evening was charmed. We have the absolutely sweetest, loving, forgiving, caring, and obedient women I will ever have the priviledge to know. How uplifting and joyful it is to have women that lwove you, are not jealous of what you do - but encourage you and support you. That is what I have found at Shiloh - my how God blessed us when he forced us to make the most wonderful change. I thank God now for the people who forced this change upon us! God is so blessed and so so good to us!!!
Today I was priviledged to attend the "Call Her Blessed" event benefiting Christian Homes and Services. Anita Renfroe spoke and entertained. She was delightful, funny, and intuitive. What a joy to have experienced this event.
Yes - I have also been cooking some! Yesterday I sent some of my easy, simple, and delicious recipes to one of our young ladies. I am going to post them now -- some of them have been on this blog before - but it has been a while - so here goes:
Put back in juice until ready to make tacos. Heat tortillas, add a large spoon of chicken, sprinkle with cheese – AND ENJOY.
Note: You can use rotisserie chicken by placing
3 cups chicken into a saucepan, adding hot sauce
and simmering about 30 minutes.
CHICKEN TAQUITO CASSEROLE
EASY CHICKEN POT PIE
There you are!!! On Friday night I spoke and I told Travis - I know I can write better than I can speak -- so just so you know what I said (did not read - just spoke - well, here it is!!!)
I've wanted to write so many times - but sometimes the subject would have been so emotional and sad I just could not do it. On Monday - while I was very sick - I attended the funeral of the little baby I had written about - she was 15 days old, had been held 95% of her life - looked like her dad and Mom - and was so loved. It will be years before we really realize what all she accomplished in her 9 months, 15 days. She taught young adults how to step out and make a difference in the lives of their friends who were hurting, she taught us old people how to really care enough to share some of our struggles. What an amazing little angel she was and like our preacher said: "Just think - she is in Heaven before all of us - already experiencing the beauty, the joy and the wholeness of God."
On Friday night we had a ladies event at church -- over 100 ladies attended and the evening was charmed. We have the absolutely sweetest, loving, forgiving, caring, and obedient women I will ever have the priviledge to know. How uplifting and joyful it is to have women that lwove you, are not jealous of what you do - but encourage you and support you. That is what I have found at Shiloh - my how God blessed us when he forced us to make the most wonderful change. I thank God now for the people who forced this change upon us! God is so blessed and so so good to us!!!
Today I was priviledged to attend the "Call Her Blessed" event benefiting Christian Homes and Services. Anita Renfroe spoke and entertained. She was delightful, funny, and intuitive. What a joy to have experienced this event.
Yes - I have also been cooking some! Yesterday I sent some of my easy, simple, and delicious recipes to one of our young ladies. I am going to post them now -- some of them have been on this blog before - but it has been a while - so here goes:
CHICKEN TACO
Jon Carole Gilbreath
1 Jar Hot Sauce 4 Chicken breasts
Tortillas (corn or flour)
Shredded cheese
Place chicken breasts in crock-pot and pour hot
sauce over chicken.
Cook on high one hour and then turn to low and
continue to cook about 5 hours. Take chicken out and shred with fork. Put back in juice until ready to make tacos. Heat tortillas, add a large spoon of chicken, sprinkle with cheese – AND ENJOY.
Note: You can use rotisserie chicken by placing
3 cups chicken into a saucepan, adding hot sauce
and simmering about 30 minutes.
CHICKEN TAQUITO CASSEROLE
Jon Carole Gilbreath
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
1 Box Chicken Taquitos (about 15 to 20)
1 Can Hatch Green Enchilada Sauce
1 Can Hatch Green Enchilada Sauce
2 Cups Mexican Cheese (or cheddar)
1 Small Can Hatch Green Chiles
Spray 9 X 13” casserole dish and layer with Taquitos (takes
about 15). Top with half of the cheese and pour Hatch Green Enchilada sauce
over Taquitos. Top with green chiles and
remaining cheese. Bake for about 40 minutes until it is hot and bubbly.
(Everyone thinks it is chicken enchiladas and
brags on it!)
EASY CHEESE TORTELLINI BAKE
1 Bag of the frozen double cheese tortellini’s and place in
casserole dish that has been lightly sprayed.
Pour 1 jar of spaghetti or marinara sauce over it. Top with 1-1/2 cups cheese and bake at 350
degrees, until hot and bubbly. (You can
also use the meat stuffed ones!)
how easy is
this!)
EASY CHICKEN POT PIE
2 cups (or one package) Frozen mixed vegetables
(May substitute 2 large cans of Mixed Vegetables)
2 Cups cooked chicken breasts diced or cut in to bite size
piece
1 Can Cream of Chicken Soup
1 Can Cream of Chicken Soup
½ Cup milk or half and half
Dash of minced garlic and dried onion
Add a slight dash of any other seasoning such as fox point
1/8 tsp. cayenne pepper or generous dash of red/black pepper
2 Pillsbury or Food Club (which I like better) pie crusts
(in the box where you just unroll)
Preheat oven to 400 degrees.
Unroll one pie crust and press into pie plate (with new roller I gave
you)
Pour chicken and vegetable mixture into it.
Top with remaining crust.
Cut slits into the top and rub with butter or brush with egg wash. (1 egg beat really well with 2 Tablespoons
water.)
Bake about 30 minutes until bubbly and well browned.
Heats well too!!
PORK CHOPS AND APPLES
Jon
Carole Gilbreath
Good to use thin, inexpensive pork chops
4 thin (can do more or less) pork chops
Salt and pepper
1 large Apple – cored and sliced into round slices
1-1/2 tablespoons cooking oil (Canola or Olive oil)
3 tablespoons brown sugar
½ cup water
Wash pork chops, blot dry, and sprinkle with salt and
pepper. Heat the oil to
hot and add the chops – slightly brown on both sides. Place the sliced apple
on top of the pork chops, sprinkle with brown sugar and pour
water over the top.
Lower heat under pan, cook for about 20 to 25 minutes until
apple and pork chops
until tender. (THIS
REALLY IS GOOD!) Can be served with
rice or potatoes.
PASTA SALAD
Jon Carole Gilbreath
1 Large bag or box of whole grain wheat pasta (much
healthier) – You can get the spirals, penne, or shells. Bring to a boil in
large boiler (to keep from bubbling out
- pour in about 1 tablespoon of either olive oil or cooking oil. Cook until just fork tender. Drain – do not rinse.
1 Bag “Steam Fresh” Mixed Vegetables – either the one with Broccoli,
snow peas, water chestnuts, etc., or Asparagus, 2 colors corn, etc. Cook as directed on bag in microwave. Drain.
2 Tablespoons olive oil
2 or 3 dashes of balsamic vinegar
Salt & Pepper
Combine the pasta, vegetables, salt and pepper. Top with olive oil and vinegar – and toss
lightly.
I sometimes add walnuts and dash of red pepper flakes.
There you are!!! On Friday night I spoke and I told Travis - I know I can write better than I can speak -- so just so you know what I said (did not read - just spoke - well, here it is!!!)
SUMMER
Summer – I can imagine you
are thinking “she needs to be talking about fall – or perhaps winter – and
maybe I should be – but I am still living the life of summer – letting fall
pass me by! So let me tell you what I’ve
observed and learned during this journey!
Summer reminds me of the ocean and the beach! The beauty and serenity of the ocean beating
against the rocks – and then again it reminds me of the water furiously rushing
in and beating on the rocks and then rushing back out. I’ve always loved the beach and maybe that is
why I cling to “summer of my life,” and not go quietly into fall.
Summer was made by God – as
we all were. Psalms 74:17 says: “It was
you who set all the boundaries of the earth, you made both summer and
winter.” There are many references to
the heat, the drought, fruits ripening, and gardens growing during the summer
time. Proverbs 10:5 tells us: “He who
gathers crops in summer is a wise son, but he who sleeps during harvest is a
disgraceful son.”
I believe there are some analogies between the
“Summer Season of our life and the young adult, who has just passed through
spring, has either finished college and landed a great job, or has just gotten married
and has had her children. Life has begun
– now how do we handle it? The Season
of Summer can reflect the path we walk and the testing of our faith. Are we obedient to God and His plan? Do we withstand the heat and dry spells to
magnify His walk in our own life. Just as the fruit trees of summer grow and
begin to produce fruit, they eventually need more nourishment from the owner or
the fruit becomes small and scarce. The
same thing happens when we stay out in the heat without shade or protection, we
become over heated, unable to do our best.
The drought this summer showed us what happens when we don’t get enough
rain – things dry up, get hard and parched.
The same is true with us during the summer of our lives. We will not be able to overcome the hardships
we will face without His presence in our
lives? I believe that along with the
thrill of accomplishment, the joy of raising our children, our successes, that
summer is also a time that is often filled with stress, anxiety,
disappointment, and tragedy. Just as
summer is the longest season, it also takes up more of our life than any other.
If we are not careful, we can
let our summer years become a time we get so busy we forget to pray. Many women tend to try to run the world – get
the children off to school, hope they will be okay and worry about who they are
with, what they are doing, who will they become – all the time – asking
ourselves: “Am I doing enough for
them?” Then some have this really
important job that needs their full attention too – and too often we find
ourselves wrapped up in the business world, truly without enough time for our
family – maybe because there is just so much stress at work or they have always
wanted to be more appreciated! Their
attitude is: I want to show my boss what a good citizen I am so I am going to
volunteer and get on several non-profit boards – and try to make sure the days
don’t co-inside with the other ones. If
asked if they can handle a project at church, they say no – just too busy right
now! Others find themselves saying “Oh,
I would love to attend that ladies event, but I have to volunteer at the kid’s
prom that night – maybe some other time.”
Do you see what can so easily
happen? We can get our priorities all
mixed up – and the time we most need God, we forget all about him. I know statistics may show that many young
“Springs” leave their roots and never return – I think the “Summer’s” do
too. Why? Perhaps because of peer
pressure, trying to get ahead of the neighbors, perhaps, worries about
finances, college for kids, fascination with success – and perhaps not taking
the time for what should be most important. I believe it is perhaps during our
life lived in the Summer season of it - is when we need God in our lives the
most. How do we make our relationship with God our
number one priority? What is important
to each of us? We usually consider whatever is the most urgent to be the most
important – whether it is needing to use the bathroom, or it might be a movie
or TV show we’ve been wanting to see. It
might be a trip to take or a special event like a ballgame we want to
attend. It might be something we want to
buy. The priority might be a
relationship, a job, a project. It might
be an illness, a tragedy or a difficult ordeal. In Mark 1: 35-39 – we see Jesus’ priority
was to pray and then preach. Prayer
should also be our priority. Prayer is
the kind of priority that lies at the root of all the others – at the root of
life itself. It’s a lot like eating, if
we rarely eat, our physical health will suffer.
We’ll be weak and sick. IT will
affect our ability to carry on the activities of life. In a similar way, if we rarely pray, our
spiritual life will lack vitality. We
will approach the challenges and successes of life on our own, as though we are
not totally dependent on God for even life itself.
Without prayer, we begin to
take credit for the good things in our lives, chalking them up to our skill,
knowledge, wisdom and hard work. We
begin to forget that all our skill, knowledge, wisdom and hard work are gifts
of God. He gave us the mind, body and
circumstances of life that enabled us to have and develop those attributes.
On the other hand, without
prayer, we fall into fear, anxious worry and even despair. We become unaware of God’s love for us,
unsure that He stands with us in our problems.
We feel afraid, alone, doubtful, and scared of what life keeps heaping
onto us.
So quickly, how can we
develop a better prayer life?
Hard to find time: It is fine to watch a TV show that we really
wanted to see, how about turning off the TV when it is some senseless show we
are just watching to kill time before bed time! Turn it off – pray!
We make priorities out of
things we care about. It isn’t that we
don’t care about prayer; it’s just that since God doesn’t cry when we don’t get
dinner on the table or send out a repo man if we don’t pay for the car, washing
machine, etc. we tend to put prayer farther down the priority list.
What if we start to look as
prayer as a time that refreshes and rejuvenates us? It relaxes the mind and body to release to
God our worries, our anger, our fear, and anxiety. It is a better antidote to frustration than
nibbling on donuts or chocolate bars. It
fills our need for intimacy better than affairs or pornography. It is a far better way to handle anger than
exploding at our spouses or children. It
lasts, alternatives don’t.
Prayer is Therapy, not
Duty. It is easy to view prayer as a
duty or obligation. When we do that,
prayer becomes hard, something to put off, a burden and pressure all by
itself. What a tragedy. Spending time with God is great therapy.
And finally, Prayer is not a
substitute for action: We learn that
Jesus hiked early in the morning to a solitary place for prayer. When it is time for action, it’s time for
action. When your child or spouse needs
attention, it is not the time to go off and pray. When you need to repair a faucet, or make a
call, or prepare a meal, it is not the time to disappear into your closet for
an hour. We can and should be able to
pray any time, any place, while we go about our business. The point is, seeing prayer as a priority will
make all of your other priorities more manageable and less stressful. Let prayer time be a time to relax, let God’s
love bathe and salve your frayed nerves, your taunt emotions, and your
exhausted and frightened heart. Let
prayer be your time to rest in God, to let Him renew your strength, brighten
your hope, sharpen your faith.
So let’s try these four
things and see if we can’t stay focused on what should really be our priority:
1.Stay
faithful to God – pray and take time to stay connected to our church. Make him
No. 1 and our family close behind.
2.Participate
in church activities such as tonight – put it on your calendar – and say “sorry
to other invitations or events!”
3.Find
someone and make it your special project to encourage them, surprise then with
little thoughtful deeds, cards, gifts, and always pray for them.
4.Stay
in touch with friends – and always be open to new friends.
Kristen Eastland posted this on Facebook and I
want to close with her quote because it sums up what I think our attitude
during life lived the Summer Season of
our life should reflect: “Every
experience God gives us, every person He puts in our lives, is the perfect
preparation for the future only He can see!”
Thank you!
Please have a wonderful Wednesday - try helping someone else -- it is amazing how it makes you feel! Don't really do it selfishly - but after it is done - feel the reward! Oh - check out Anita Renfroe on UTube!!!!
Sunday, April 1, 2012
THIS PAST WEEK - BLESSINGS!
Good evening! This past week has brought blessings and a unity of families praying for one special family! One of our couples at church had a big 9 lb. baby girl born- and they've known all along there was the possibility that there would be some problems - but all along they loved their baby regardless of the possibility. They have been the example of faith, grace, and love. We all watched with amazement at their mature faithfulness and openness about the possibilities! Well, baby girl is here - and all of the predictions came true -- but all along they loved their baby regardless of the possibility. They have been the example of faith, grace, and love.
We went out today and bought groceries for our Wednesday night meal. We are having "Gourmet" grilled hot dogs - all of the trimmings to make the "Gourmet" - Cold slaw - nachos - and apple cobbler and ice cream! Yes - we are celebrating opening day of Major Baseball season! Wish us a "hit!!"
Last week I made a recipe I received at Sweet Gourmet! Here it is -- with an extra tip!
MARBLED FRUIT MUFFINS
1 Yellow or White Cake Mix
1 Jar of Great San Saba River Pecan Preserves*
Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup. The batter will be thick. Pour into prepared muffin cups 2/3 full (I used the paper liners).
Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.
Bake approximately 30 minutes at 350 degrees approximately 35 minutes. The small jar of the preserves will only make 12 muffins -- * so what I did pour the rest of the batter in a greased and floured 8 inch cake pan and then added about 1/4 cup strawberry jam, a few pieces of pecan, swirled, and baked.
Both were reported as "delicious!" Very each to have muffins for breakfast or snack!!!
I posted this recipe a long time ago - but think it is worthy of re-posting. If you didn't catch it the first time - then I suggest you try it - really great "comfort" food!
EASY CHICKEN POT PIE
Combine the first eight ingredients:
2 Cups Frozen mixed vegetables
(May substitute 2 large cans of Mixed Vegetables
2 Cups cooked chicken breast, diced or cut into bite size pieces
1 Can Cream of Chicken soup
1/2 cup milk or half and half
Dash of minced garlic and dried onion
Add a slight dash of any other seasoning such as Pensey's Fox Point
1/8th teaspoon of cayenne pepper or generous dash of Pensey's Red/Black pepper
2 Pillsbury or Food Club pie crusts (in the box that you just have to unroll.)
_________
PPeheat oven to 400 degrees. Unroll one pie crust and press into pie plate
Pour chicken mixture into it. Top with remaining crust. Cut slits into the top and rub with butter or brush with egg wash (1 egg beat really well with 2 tablespoons water)
Bake about 30 minutes until bubbly and well browned. Delicious!!!
Heats well too!
Well - that is it for this evening! Try really hard to encourage or bless someone's life. This weekend we go to Dallas and LTC (Leadership Training for Christ). Thousands of kids will descend onDallas West Erwin gave us a preview tonight at Glenwood. Most of the groups were totally amazing. Of course - I loved our 3rd and 4th, and 5th grade group - because my sweet niece was singing! Our high school continues to blow us away with their talent. I believe it has something to do with our song leader who has a knack for pulling the best from them.
Have a blessed week!
We went out today and bought groceries for our Wednesday night meal. We are having "Gourmet" grilled hot dogs - all of the trimmings to make the "Gourmet" - Cold slaw - nachos - and apple cobbler and ice cream! Yes - we are celebrating opening day of Major Baseball season! Wish us a "hit!!"
Last week I made a recipe I received at Sweet Gourmet! Here it is -- with an extra tip!
MARBLED FRUIT MUFFINS
1 Yellow or White Cake Mix
1 Jar of Great San Saba River Pecan Preserves*
Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup. The batter will be thick. Pour into prepared muffin cups 2/3 full (I used the paper liners).
Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.
Bake approximately 30 minutes at 350 degrees approximately 35 minutes. The small jar of the preserves will only make 12 muffins -- * so what I did pour the rest of the batter in a greased and floured 8 inch cake pan and then added about 1/4 cup strawberry jam, a few pieces of pecan, swirled, and baked.
Both were reported as "delicious!" Very each to have muffins for breakfast or snack!!!
I posted this recipe a long time ago - but think it is worthy of re-posting. If you didn't catch it the first time - then I suggest you try it - really great "comfort" food!
EASY CHICKEN POT PIE
Combine the first eight ingredients:
2 Cups Frozen mixed vegetables
(May substitute 2 large cans of Mixed Vegetables
2 Cups cooked chicken breast, diced or cut into bite size pieces
1 Can Cream of Chicken soup
1/2 cup milk or half and half
Dash of minced garlic and dried onion
Add a slight dash of any other seasoning such as Pensey's Fox Point
1/8th teaspoon of cayenne pepper or generous dash of Pensey's Red/Black pepper
2 Pillsbury or Food Club pie crusts (in the box that you just have to unroll.)
_________
PPeheat oven to 400 degrees. Unroll one pie crust and press into pie plate
Pour chicken mixture into it. Top with remaining crust. Cut slits into the top and rub with butter or brush with egg wash (1 egg beat really well with 2 tablespoons water)
Bake about 30 minutes until bubbly and well browned. Delicious!!!
Heats well too!
Well - that is it for this evening! Try really hard to encourage or bless someone's life. This weekend we go to Dallas and LTC (Leadership Training for Christ). Thousands of kids will descend on
Have a blessed week!
Sunday, March 25, 2012
A NIGHT OF REFLECTION
I hope all of you are looking forward to a great week! That is how you have one - you think it is going to be - you pray for God's guidance - and then wake up with expectation!! Easy to do -- not without God's help - but with Him in your heart - how could it be any less!
Today was awesome -- Mark did another couple of great lessons - and there is a certain young lady at church that is facing some serious treatments - but it does my heart good to just be around her. She is so positive and has so much faith - we all could learn lessons from her! She is a precious example of living the Christian life.
I think I've mentioned that Michelle has alapecia and it seems to have taken a stronghold and she is losing lots of her hair. She is getting shots in the scalp and hip - and we take a step forward and two backwards. A couple of Sunday's I stood behine her trying to fix her thin hair the best I could and stood there crying -- and later that morning a family came in and sat down -- and I was brought up fast - there I had been crying over thinning hair - and I looked at the family - and they had a daughter that was facing radiation and chemo! I felt so shallow - but of course it is my daughter and I love her so much!!!
Have you ever been to Sweet Gourmet -- if not - then you are missing a treat! I just need to get busy and use some of the many products I have bought there. Just doesn't seem to have the time to cook that I used to have! They have this great San Saba products and one of them is their River Pecan Preserves. They gave a recipe with the preserves. Very simple - but delicious!
MARBLED FRUIT MUFFINS
1 Yellow or White cake mix
1 Jar of San Saba River Pecan Preserves
Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup. The batter will be thick. Pour into muffin cups 2/3 full. Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.
Bake approximately 30 minutes at 350 degrees until done.
Another recipe she served us at our Pilot Club meeting was an avacado tomato salad. Very simple but delicious! Peel and cut up a couple of avacados; a carton of the cherry tomates cut in half or quarters, and about 1/2 of a cucumber, diced small. Drizzle the salad with Canyon Foods Sweet Chile Lime Sauce -- also can be purchased at Sweet Gourmet. Absolutely Delicious and if you "don't do" cucumber - then try red onion or whatever other veggie you want!!!
An old, old recipe that used to be a "stand-by" for chuch potlucks, etc. was this one:
LAYER CHESTNUT SALAD
(BE SURE ABD CRISP GREENS FIRST)
Layer in order given:
Lettuce
Large onion, ringed
1 Large bell pepper, ringled
1 Can water chestnuts, drained and sliced
1 Small can English peas, drained
1 Cup Hellmann's mayonnaise
Seal layered ingredients with mayo. Sprinkle with Parmesan cheeese. Cover with plastic wrap and chill at least 8 hours!
This is one of the salads I was going to give you last week when my computer crashed.. This week it seems to be my fingers!!!!
Here is a great reminder that my cousin sent me!
“The Devil After the Dove” Principle
Have you ever gotten into an argument with a family member on the way to church? (Notice I didn’t say Husband or Wife) Don’t act so pious! Ever preacher knows that the devil will try to attach God’s children right before church, or after church—on the way home in the car! There is a spiritual principle here that we need to learn. It is what I call “the devil after the dove principle.”
Have a blessed week!
Today was awesome -- Mark did another couple of great lessons - and there is a certain young lady at church that is facing some serious treatments - but it does my heart good to just be around her. She is so positive and has so much faith - we all could learn lessons from her! She is a precious example of living the Christian life.
I think I've mentioned that Michelle has alapecia and it seems to have taken a stronghold and she is losing lots of her hair. She is getting shots in the scalp and hip - and we take a step forward and two backwards. A couple of Sunday's I stood behine her trying to fix her thin hair the best I could and stood there crying -- and later that morning a family came in and sat down -- and I was brought up fast - there I had been crying over thinning hair - and I looked at the family - and they had a daughter that was facing radiation and chemo! I felt so shallow - but of course it is my daughter and I love her so much!!!
Have you ever been to Sweet Gourmet -- if not - then you are missing a treat! I just need to get busy and use some of the many products I have bought there. Just doesn't seem to have the time to cook that I used to have! They have this great San Saba products and one of them is their River Pecan Preserves. They gave a recipe with the preserves. Very simple - but delicious!
MARBLED FRUIT MUFFINS
1 Yellow or White cake mix
1 Jar of San Saba River Pecan Preserves
Prepare the cake mix as instructed on the box but reduce the water by 1/2 cup. The batter will be thick. Pour into muffin cups 2/3 full. Add 1 tablespoon of preserves over the batter and use a knife to marble the fruit into the batter with one or two swirls.
Bake approximately 30 minutes at 350 degrees until done.
Another recipe she served us at our Pilot Club meeting was an avacado tomato salad. Very simple but delicious! Peel and cut up a couple of avacados; a carton of the cherry tomates cut in half or quarters, and about 1/2 of a cucumber, diced small. Drizzle the salad with Canyon Foods Sweet Chile Lime Sauce -- also can be purchased at Sweet Gourmet. Absolutely Delicious and if you "don't do" cucumber - then try red onion or whatever other veggie you want!!!
An old, old recipe that used to be a "stand-by" for chuch potlucks, etc. was this one:
LAYER CHESTNUT SALAD
(BE SURE ABD CRISP GREENS FIRST)
Layer in order given:
Lettuce
Large onion, ringed
1 Large bell pepper, ringled
1 Can water chestnuts, drained and sliced
1 Small can English peas, drained
1 Cup Hellmann's mayonnaise
Seal layered ingredients with mayo. Sprinkle with Parmesan cheeese. Cover with plastic wrap and chill at least 8 hours!
This is one of the salads I was going to give you last week when my computer crashed.. This week it seems to be my fingers!!!!
Here is a great reminder that my cousin sent me!
“The Devil After the Dove” Principle
Ephesians 4:27
“Neither give place to the devil.”
Have you ever gotten into an argument with a family member on the way to church? (Notice I didn’t say Husband or Wife) Don’t act so pious! Ever preacher knows that the devil will try to attach God’s children right before church, or after church—on the way home in the car! There is a spiritual principle here that we need to learn. It is what I call “the devil after the dove principle.”
Just as when Jesus was baptized and a dove descended, then right after He was led into the wilderness and temped, so it will be with you. When God does something great or when you get the approval of God about something, you can expect the attack of the enemy.
Leonard Ravenhill said, “When God opens the windows of heaven to bless us, the devil is going to open the doors of hell to blast us.” Have you had a wonderful spiritual experience recently? Then you better not start coasting. If the devil temped Jesus, be sure he will temp you as well.
“Blessed are those that can give without remembering and can take without forgetting.”
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