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!!!