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My little boy is growing up, and doing it so fast. Nest birthday he is going to be in the double digits. He is such good well mannered boy. I pray that he follows God and chooses the right path.
Sunday, December 19, 2010
Wednesday, November 24, 2010
My son's breakfast
I took off the day before Thanksgiving to hang out with my son. We had breakfast at Cafe Brazil. I love the crapes stuffed with turkey and topped with a cream sauce. Not the least bit healthy, but delicious. My son, on the other hand, went straight for the candy covered pancakes. Funny thing is, he did not like them. I think, well, I am pretty sure, that I ate more of them than he did. I love spending time with my son and throwing good food in the mix is a plus!
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Sunday, November 21, 2010
Success!!!
I made my first Thanksgiving dinner and it was awesome. Recap: my husband's two children are not going to be with us on Thanksgiving as they are going to be with their mom. My husband and his exwife are by the books...or decree, when it comes to how they share time with their kids. So we did Thanksgiving dinner yesterday, Saturday. I was in the kitchen cooking for 5 hours. I was able to find some really cute green leaf placemats, some white pumpkins, glittery tiny fall leaves, large fall leaves and a foldout turkey that I use to decorate the table. I put all of those items on a red tablecloth. I also found some cute simple Thanksgiving napkins. Once the food was done we walked around the table one dish at a time and served each person what they wanted. The turkey was so juicy and tender that the bones were falling out. The stuffing was so good. I do not normally like stuffing, but this one was so good. My sweet potatoes taste just like Nanny's. It was kind of sad when I took a bite, it just reminded me of her. Every holiday my uncle and I would argue over who Nanny made the potatoes for. We did it just to make her laugh. EVERYTHING I cooked yesterday was so yummy. The kids could not stop telling me how yummy it was. I love when everyone loves what I make and truly enjoy it. We had it all again for lunch today after church. My first Thanksgiving was a success!
Friday, November 19, 2010
The rest of the food
Here is the rest of the food I plan to prepare for tomorrow. There are a few recipes that I will not use, it is just so hard to chose. I am so excited to cook this meal. I think we are each going to spend some time and soul searching and write down what we are really thankful for and read it before our meal. That might be how we spend our breakfast on Saturday.
SWEET POTATO CASSEROLE WITH
MARSHMALLOWS
8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. sugar (to taste)
1/2 stick butter
1/4 tsp. cinnamon to taste
1/4 - 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Marshmallows (lg. or miniature)
Cinnamon sugar (opt.)
Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.
You may add 1 cup scalded homogenized milk to potato mixture.
Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.
APRICOT CRANBERRY STUFFING
1 loaf whole-meal bread
1 large onion finely chopped
1/2 cup chopped celery
1 cup chopped peeled apple
3/4 cup dried apricots (chopped)
1/2 cup dried cranberries
1 large grated zucchini
2 eggs
1/2 cup olive oil
6 sprigs fresh thyme
salt and pepper to taste (good when peppery)
Crumble or cube bread. Add all ingredients and mix well. It should be moist and sticking together. Can be baked in pan or stuffed in bird
Stuffing directions: Stuff bird, place 1/2 orange at opening to prevent stuffing from falling out. Keep together with skewers.
Pan directions: put it into a foil loaf pan, cover with silver foil (may refrigerate for up to 8 hours). Bake covered in 325°F oven for 1 hour. If drier stuffing is desired: uncover and bake another 10-15 minutes.
Submitted by: Michelle
CANDIED SWEET POTATOES (YAMS)
6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips
Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).
Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.
Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.
Submitted by: Joe Spilatro
Bacon Brussels Sprouts
Recipe courtesy Emeril Lagasse, 2007
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
25 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional
Directions
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Bacon Braised Green Beans
Recipe courtesy Emeril Lagasse for Food Network Magazine
Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
17 min
Level:
Easy
Serves:
6 servings
Ingredients
• 1 tablespoon olive oil
• 6 slices bacon, diced
• 1 cup thinly sliced onion
• 2 tablespoons sliced garlic
• 2 pounds green beans, rinsed, ends trimmed
• 1 cup chicken stock, canned low-sodium chicken broth or water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Directions
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter.
Sauteed Carrots
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Pear-Pecan Stuffing
Recipe courtesy Food Network Magazine
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
6
Directions
In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Photograph by Karl Juengel/Studio D
SO EASY PUMPKIN BREAD
Printed from COOKS.COM
________________________________________
2 c. canned or cooked pumpkin
1 c. oil
3 c. sugar
4 eggs
3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. salt
Sift dry ingredients together. Mix pumpkin, oil, sugar and beaten eggs. Stir in flour mixture. Bake in 3 loaf pans at 350 degrees for 50 to 60 minutes.
SWEET POTATO CASSEROLE WITH
MARSHMALLOWS
8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. sugar (to taste)
1/2 stick butter
1/4 tsp. cinnamon to taste
1/4 - 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Marshmallows (lg. or miniature)
Cinnamon sugar (opt.)
Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.
You may add 1 cup scalded homogenized milk to potato mixture.
Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.
APRICOT CRANBERRY STUFFING
1 loaf whole-meal bread
1 large onion finely chopped
1/2 cup chopped celery
1 cup chopped peeled apple
3/4 cup dried apricots (chopped)
1/2 cup dried cranberries
1 large grated zucchini
2 eggs
1/2 cup olive oil
6 sprigs fresh thyme
salt and pepper to taste (good when peppery)
Crumble or cube bread. Add all ingredients and mix well. It should be moist and sticking together. Can be baked in pan or stuffed in bird
Stuffing directions: Stuff bird, place 1/2 orange at opening to prevent stuffing from falling out. Keep together with skewers.
Pan directions: put it into a foil loaf pan, cover with silver foil (may refrigerate for up to 8 hours). Bake covered in 325°F oven for 1 hour. If drier stuffing is desired: uncover and bake another 10-15 minutes.
Submitted by: Michelle
CANDIED SWEET POTATOES (YAMS)
6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips
Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).
Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.
Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.
Submitted by: Joe Spilatro
Bacon Brussels Sprouts
Recipe courtesy Emeril Lagasse, 2007
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
25 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional
Directions
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Bacon Braised Green Beans
Recipe courtesy Emeril Lagasse for Food Network Magazine
Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
17 min
Level:
Easy
Serves:
6 servings
Ingredients
• 1 tablespoon olive oil
• 6 slices bacon, diced
• 1 cup thinly sliced onion
• 2 tablespoons sliced garlic
• 2 pounds green beans, rinsed, ends trimmed
• 1 cup chicken stock, canned low-sodium chicken broth or water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Directions
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter.
Sauteed Carrots
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Pear-Pecan Stuffing
Recipe courtesy Food Network Magazine
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
6
Directions
In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Photograph by Karl Juengel/Studio D
SO EASY PUMPKIN BREAD
Printed from COOKS.COM
________________________________________
2 c. canned or cooked pumpkin
1 c. oil
3 c. sugar
4 eggs
3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. salt
Sift dry ingredients together. Mix pumpkin, oil, sugar and beaten eggs. Stir in flour mixture. Bake in 3 loaf pans at 350 degrees for 50 to 60 minutes.
Thanksgiving table setting
I searched the web and found the most fabulous Thanksgiving table settings. I am going after work to pick my pieces. Ahhh, so much to chose from.
Saturday, November 13, 2010
Our Saturday before Thanksgiving, Thanksgiving
This year our kids are spending Thanksgiving with their other parent. Therefore, I am making out Thanksgiving dinner next Saturday, the Saturday before Thanksgiving. It will be the first Thanksgiving meal I have ever prepared. I am pretty excited. I was listening to the radio and hear the Dj mentioned a brown paper bag turkey. I found the recipe below.
Paper Bag Turkey
1 whole turkey, 23-25 pounds
1 large brown paper bag (grocery bag)
Butter, soft but not melted
Salt or garlic salt and pepper to taste
•Remove neck and giblets from cavities. Rinse the turkey and pat dry with paper towels. Stuff, if desired.
•Thoroughly coat the turkey with butter using your fingers or a paper towel. Season generously.
•Place the turkey in the paper bag. Seal the bag with staples, paper clips or a needle and thread. (Use 2 bags if 1 is too small.)
•Place the turkey on a sturdy shallow baking pan. Bake at 325° for about 5 hours. Reduce the cooking time to 4-4 1/2 hours for an unstuffed or smaller turkey.
And no, the paper will not burn, and the turkey will not taste like paper. But you will enjoy all those little gasps of appreciation when you "unwrap" your perfect paper bag turkey.
Leftover Turkey Tip
Here's a tip that will keep you from ever having to hear, Oh no, not turkey again! ever again. Instead of going the week-long 'leftover turkey dinner to turkey sandwiches to turkey casserole to turkey soup' route, start with the soup. Remove all the meat from the carcass right away, saving the bones for soup broth. Refrigerate any turkey meat you may want for the next day or two and freeze the rest. And voila, turkey only when you want it.
I plan to start next Saturday off with pumpkin pancakes. My son is so cute and wrote down the instructions (well most of them) while he was on the Internet at school. I found the below recipe online.
If you like pancakes, you'll love pumpkin pancakes. Throw in some chopped apple, or a handful of raisins or even some chopped cranberries if you like. Enjoy with warm maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutesIngredients:
•1 cup all-purpose flour
•1/4 cup packed brown sugar
•1 1/2 tsp baking powder
•1/4 tsp salt
•1/2 tsp cinnamon
•1/2 tsp ground ginger
•1/4 tsp nutmeg
•1 large egg, lightly beaten
•1 tbsp canola oil
•1 cup nonfat milk
•1/3 cup pure pumpkin
Preparation:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.
Makes 8-10 pancakes.
Now all I need are sides. I will also need to make some deserts. I want to plan for each of us to write something that we can stand up and read that memorizes what we are thankful for. oooh ooohh I want to start a family scrap book starting with this meal. I hope I cook some things that are so great that they ask for them every year. Ok, I have a lot of work to do. I will keep you updated!
Paper Bag Turkey
1 whole turkey, 23-25 pounds
1 large brown paper bag (grocery bag)
Butter, soft but not melted
Salt or garlic salt and pepper to taste
•Remove neck and giblets from cavities. Rinse the turkey and pat dry with paper towels. Stuff, if desired.
•Thoroughly coat the turkey with butter using your fingers or a paper towel. Season generously.
•Place the turkey in the paper bag. Seal the bag with staples, paper clips or a needle and thread. (Use 2 bags if 1 is too small.)
•Place the turkey on a sturdy shallow baking pan. Bake at 325° for about 5 hours. Reduce the cooking time to 4-4 1/2 hours for an unstuffed or smaller turkey.
And no, the paper will not burn, and the turkey will not taste like paper. But you will enjoy all those little gasps of appreciation when you "unwrap" your perfect paper bag turkey.
Leftover Turkey Tip
Here's a tip that will keep you from ever having to hear, Oh no, not turkey again! ever again. Instead of going the week-long 'leftover turkey dinner to turkey sandwiches to turkey casserole to turkey soup' route, start with the soup. Remove all the meat from the carcass right away, saving the bones for soup broth. Refrigerate any turkey meat you may want for the next day or two and freeze the rest. And voila, turkey only when you want it.
I plan to start next Saturday off with pumpkin pancakes. My son is so cute and wrote down the instructions (well most of them) while he was on the Internet at school. I found the below recipe online.
If you like pancakes, you'll love pumpkin pancakes. Throw in some chopped apple, or a handful of raisins or even some chopped cranberries if you like. Enjoy with warm maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutesIngredients:
•1 cup all-purpose flour
•1/4 cup packed brown sugar
•1 1/2 tsp baking powder
•1/4 tsp salt
•1/2 tsp cinnamon
•1/2 tsp ground ginger
•1/4 tsp nutmeg
•1 large egg, lightly beaten
•1 tbsp canola oil
•1 cup nonfat milk
•1/3 cup pure pumpkin
Preparation:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.
Makes 8-10 pancakes.
Now all I need are sides. I will also need to make some deserts. I want to plan for each of us to write something that we can stand up and read that memorizes what we are thankful for. oooh ooohh I want to start a family scrap book starting with this meal. I hope I cook some things that are so great that they ask for them every year. Ok, I have a lot of work to do. I will keep you updated!
My Nan plant
I love this plant. It is the first plant I have ever had (that I kept alive). My friend gave it to me at Nanny's viewing the day before her funeral. I call it the Nan plant. It is a really pretty green plant that has little white flowers that grow out of it. The flowers that were originally on the plant have already died and new ones are growing. I love the plant because it came to me when I was really sad about the loss of my beautiful Nanny. Now, just like the original flowers have gone, the really sad part of losing Nan is gone. Now it is time to start to heal and rejoice in the fact that she is in heaven. Eeekkkk, I love my Nan plant and my Nan.
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What is that?
Published with Blogger-droid v1.
I was at my parents house today for a little party where my sister reveled the gender of her baby, She is having a girl!! I am so excited for her and my mom. Ok, so the leaf. I was outside and I found this ugly leaf. What are those ugly little spots that are sometime found on leaves. I need to do a little research and find out. Yuck Yuck Yuck. I know, a little out of left field. I will say I took a pretty cool pic of the leaf with my phone.
Tuesday, November 9, 2010
Halloween Candy Cake
My son got tons of candy for Halloween. I let him sort through it and separate what he wanted for his private stash, and what he would share with the family. I have to keep it on top of the fridge to make sure and keep my paws out of it. Sunday I rifled through the family stash and found a ton of KitKats, Whoppers and Hershey Bars. I made a simple three pan vanilla cake Saturday night, layered each cake layer with one of the three types of candy mentioned above, and covered it with vanilla icing Sunday. I got the cake mix and icing at Tom Thumb for half price on a table containing their Halloween clearance (I love to give my shout out to a great deal). After I covered it with icing, I got my mini greater and shaved chocolate all over it. Then shaved Whoppers all over it as they make a powder sugar type dust when grated. I also decorated the top of the cake with Whoppers. It was delicious and a big hit with my family!
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Saturday, October 30, 2010
Bloody Popcorn
My husband's kids were with us this weekend. We rented Gremlins and made bloody popcorn. The popcorn was tasted good. I popped plain popcorn on the stove and splashed it with a butter red food coloring combination. It was a spooky treat the kids loved.
Sunday, October 24, 2010
The Perfect Steak
We had a family dinner at my parents house. My grandpa, Poppy, made the best steaks. THE BEST! I asked what he did that made them so tasty and he brought out the above items. He said he used them with a little olive oil. AMAZING and just as good as ANY steak house..... and I know a good steak house. It is so nice to see that though Nanny was EVERYTHING to Poppy, he can still go on. That takes strength. Poppy took such good care of Nanny all the days of her life. He worked hard, pumped her gas, never complained about her clothes habit. In fact, he built her a closet when her shoe and clothes collect grew to big for the clothes in their home. In the last years of her life, Poppy drove Nanny to church on Sunday and picked her up when it was over. In the last days he spent all of his time in the hospital with her. He stayed a week in the ICU when he could not even see her. He would not leave her side. I can't even imagine never pumping gas. I will admite that my husband goes out of his way to open the car door for me each and every time we go somewhere together. Looking at Nanny and Poppy I can really tell they really loved each other and did everything for each other. They are a perfect example of becoming one when married. I look up to the both of them and respect them so much.
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Saturday, October 16, 2010
My Beautiful Nanny
Sitting here drinking a cup of coffee, I just keep thinking about how strange it is that my Nanny went home to be with Jesus. It has been 2 weeks and 3 days. Click Here and you can read a little about my sweet Nanny. I love reading all of the kind words in the guest book. Nanny was such and amazing strong lady and an inspiration in my life. Se worked hard, took care of her whole family, loved poppy, took care of her home, knew how to shop, be stylish, laugh and fight like no other. Her cancer took over so fast and took all of her energy until Jesus came and took her home so she would not have to fight any longer. It is so weird that cancer and smoking took my sweet Nanny's life. It still does not feel real. I cherish her last months and all of the time I got to stay with her at the hospital. I was able to talk to her and hear her silly words for so many days. It is sad that I spent more time with her in the end that I had in a long time. I know it is all God's plan unfolding. I also know that whole thing brought us all closer as a family and I know that was part of God's plan with all of this. It made me understand that our time on earth is short lived and not in our control. We are truly on God's watch. I think it is important it spread his word, read it and abide by it because in the blink of an eye or a matter of months, your time could be up. I hope that all of my family allows Jesus in their heart so that they will also have a room waiting for them in heaven along with Nanny. Two things that are a huge blessing: 1) Nanny loved Jesus and for that I know she is in heaven; 2) She was such a kind positive person and left so many great memories behind and will she will never be forgotten. Below is a picture of my Nanny and the beautiful poem that was used at her funeral.
God saw that you were getting tired
And the cure was not to be,
So He put His arms around you
With tearful eyes we watched you suffer
Although we loved you dearly,
We could not make you stay.
A golden heart stopped beating,
Busy hands to rest.
God broke our hearts to prove to us,
He only takes the best.
It's lonesome here without you
We miss you so each day,
Our lives aren't the same
Since you went away.
When days are sad and lonely,
And everything goes wrong,
We seem to hear you whisper,
"Cheer up and carry on."
Each time we see your picture,
You seem to smile and say,
"Don't cry, I'm in God's keeping,
We'll meet again someday."
Rhonda Braswell
Saturday, October 9, 2010
NANNY
I has been awhile since I have thought about putting anything together again. My beautiful Nanny passed away. It was a short time from when she found out she had cancer until God freed her from her pain. She was blessed in the fact that her battle was short and her pain was only in the last days. She left me so fast but with such a huge impact on my life. I love and cherish every moment I spent with Nan. She was a beautiful lady who lived 73 meaningful years on earth and now has forever in Heavan.
Friday, July 23, 2010
DEVASTATION and FAITH
Sometime at the end of June….
DEVASTATION and FAITH
I chose that title on June 26, 2010 a few days after I found out my grandmother had cancer. I cannot remember the exact date I found out. I thought that date would be imbedded in my mind like when the planes crashed into the Twin Towers. I was pregnant on September 11, 2010, laying on the couch at my parent’s house sleeping when my mom woke me by telling me planes had crashed into the World Trade Center in New York. I remember being so scared and confused. I remember watching TV for hours just trying to learn about what happened. I was constantly worrying that something else was going to happen. I would think about the poor people and families involved. Finding out my grandmother (Nanny) had cancer was that devastating. I was at work waiting for my mom to tell me what the doctors learned after removing the knots from Nanny’s breast and neck. I really did not think it would be cancer. She had also been complaining about stomach discomfort and not having an appetite. I thought that something that just came with age. I told myself that Nanny was 72, walked 2 miles every day, was in pretty good shape and the most amazing woman I have know, therefore, she cannot be sick. My mom called me at work, just as she was supposed to, and told me “she has cancer.” I told my mom it would be ok, I hung and went into tears. The attorneys I work for all share my printer and each came by my desk to grab papers and noticed me crying. I couldn’t stop. My face was red and I was just crying and crying. The beautiful kind lady that loved me and my family like no other has cancer. CANCER. That was like the day my mom told me the Twin Towers came down. I could not stop Googling and reading about cancer. Researching to try to find answers and somewhere for my Nanny to get help. I worried about my Poppy and family and how they were all going to deal. I thought long and hard about how to tell my son. I was so scared and confused. To me it was like the only other devastating moment in my life… The only difference was, I had God in my heart this time. Someone to come to for help, lay my worries on, and believe in. He has been comforting me through all of this. Faith during devastation is something beautiful. There are so many other times in my life I have tried to deal with things without faith and nothing but worry and stress came out of in. My Nanny also loves God. No matter what happens with all of this, I know God is in it and has a plan. He has had a plan since the day she was born. Since the day all of us were born. God is an amazing! My Nanny’s cancer is in many parts of her body as it spread. Her liver has cancer and that is a result of the cancer spreading. I have learned that cancer almost never starts in the liver. The doctors said that the cancer cannot be cured. Those word cut through me and hurt more than anything ever has. Until that moment, I had really truly never felt real hurt. A week later she was referred to a bigger hospital by my parent’s house where she was given an extra strong dose of chemo to try to shrink the cancer to make her more comfortable. When she found out she has cancer she seemed just like the same old Nan I have known for all my 30 years. She was funny, strong, happy. The first few days after the chemo she seemed even better. Then she began to not eat and get really week. I called to check on her every day. She was staying with my parents, Pop and my aunt. They finally told her that she needed to go to the hospital where she was admitted. She has been there for over a week now. She was really bad at first, pale and frail. Her red and white blood counts were both down, her blood pressure was so low. She looked so sweet and sick. Every day they gave her some new kind of medication. She has slowly gotten better. We pray for a miracle that God will heal her and take the cancer out of her body. Her lungs seem to be her biggest problem right now. She constantly feels like she can’t breathe. She has been a hardcore smoker for more than 50 years. There were many years where she smoked 2 packs a day. She was addicted. When she started smoking, everyone was doing it and there were no warnings about the serious side effect and long term complications. 30 or so years into her smoking the government mentioned that it could cause problems. Cigarettes are a drug, a horrible drug that is advertised as something fun. The cancer my grandma has is a lot to blame on smoking. It breaks my heart that something so wicked is legal. I wish there was some kind of organization I could join against cigarettes. My parents both still smoke and it is heart breaking and scary. I constantly pray that this moment in our life will be a lesson to them and encourage them to STOP now why they can still make a change. My grandma looks a lot better, she can’t walk or be away from oxygen, but she can eat and make jokes. She should come home to my parents tomorrow. We are planning on shaving her head as it is falling out all over the place. I was so worried that the hair falling out would be a big issue with her, but it does not seem to be.
DEVASTATION and FAITH
I chose that title on June 26, 2010 a few days after I found out my grandmother had cancer. I cannot remember the exact date I found out. I thought that date would be imbedded in my mind like when the planes crashed into the Twin Towers. I was pregnant on September 11, 2010, laying on the couch at my parent’s house sleeping when my mom woke me by telling me planes had crashed into the World Trade Center in New York. I remember being so scared and confused. I remember watching TV for hours just trying to learn about what happened. I was constantly worrying that something else was going to happen. I would think about the poor people and families involved. Finding out my grandmother (Nanny) had cancer was that devastating. I was at work waiting for my mom to tell me what the doctors learned after removing the knots from Nanny’s breast and neck. I really did not think it would be cancer. She had also been complaining about stomach discomfort and not having an appetite. I thought that something that just came with age. I told myself that Nanny was 72, walked 2 miles every day, was in pretty good shape and the most amazing woman I have know, therefore, she cannot be sick. My mom called me at work, just as she was supposed to, and told me “she has cancer.” I told my mom it would be ok, I hung and went into tears. The attorneys I work for all share my printer and each came by my desk to grab papers and noticed me crying. I couldn’t stop. My face was red and I was just crying and crying. The beautiful kind lady that loved me and my family like no other has cancer. CANCER. That was like the day my mom told me the Twin Towers came down. I could not stop Googling and reading about cancer. Researching to try to find answers and somewhere for my Nanny to get help. I worried about my Poppy and family and how they were all going to deal. I thought long and hard about how to tell my son. I was so scared and confused. To me it was like the only other devastating moment in my life… The only difference was, I had God in my heart this time. Someone to come to for help, lay my worries on, and believe in. He has been comforting me through all of this. Faith during devastation is something beautiful. There are so many other times in my life I have tried to deal with things without faith and nothing but worry and stress came out of in. My Nanny also loves God. No matter what happens with all of this, I know God is in it and has a plan. He has had a plan since the day she was born. Since the day all of us were born. God is an amazing! My Nanny’s cancer is in many parts of her body as it spread. Her liver has cancer and that is a result of the cancer spreading. I have learned that cancer almost never starts in the liver. The doctors said that the cancer cannot be cured. Those word cut through me and hurt more than anything ever has. Until that moment, I had really truly never felt real hurt. A week later she was referred to a bigger hospital by my parent’s house where she was given an extra strong dose of chemo to try to shrink the cancer to make her more comfortable. When she found out she has cancer she seemed just like the same old Nan I have known for all my 30 years. She was funny, strong, happy. The first few days after the chemo she seemed even better. Then she began to not eat and get really week. I called to check on her every day. She was staying with my parents, Pop and my aunt. They finally told her that she needed to go to the hospital where she was admitted. She has been there for over a week now. She was really bad at first, pale and frail. Her red and white blood counts were both down, her blood pressure was so low. She looked so sweet and sick. Every day they gave her some new kind of medication. She has slowly gotten better. We pray for a miracle that God will heal her and take the cancer out of her body. Her lungs seem to be her biggest problem right now. She constantly feels like she can’t breathe. She has been a hardcore smoker for more than 50 years. There were many years where she smoked 2 packs a day. She was addicted. When she started smoking, everyone was doing it and there were no warnings about the serious side effect and long term complications. 30 or so years into her smoking the government mentioned that it could cause problems. Cigarettes are a drug, a horrible drug that is advertised as something fun. The cancer my grandma has is a lot to blame on smoking. It breaks my heart that something so wicked is legal. I wish there was some kind of organization I could join against cigarettes. My parents both still smoke and it is heart breaking and scary. I constantly pray that this moment in our life will be a lesson to them and encourage them to STOP now why they can still make a change. My grandma looks a lot better, she can’t walk or be away from oxygen, but she can eat and make jokes. She should come home to my parents tomorrow. We are planning on shaving her head as it is falling out all over the place. I was so worried that the hair falling out would be a big issue with her, but it does not seem to be.
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