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!!!

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!

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!