Uncategorized

There Shall Be Showers of Blessing

A day of emotional ups and downs. This day began knowing that I was waking up to go to the dentist for the second time this week. On Monday, my regular dentist had given me some very unwelcome news. I am one of those who would rather go through childbirth than sit in a dentist chair. Back in 2012, in California, I had to have a tooth pulled and it was not a good experience. In fact, from that point on, it seems that the word “valium” comes to mind when I know I am going in to have dental work. But when Dr. Sandridge told me Monday that he didn’t have good news for me, I began to dread today, knowing that I might have another tooth pulled or a root canal redone. Sorry for all the details, but bare with me……when I walked into this new office this morning, I could tell by my blood pressure being sky high due to the fear that ran through me. When the girl took me back and checked my BP, she looked at me and said, “oh my, are you on BP meds” I quickly responded that no I was not because the only time it is high is when I go to the dentist. It was 167 over something. I have no idea what. When I saw the 167, I quickly looked away. Didn’t want to see the bottom number. Well, the news I got today was that I have to have 2 teeth removed. The good news is they are sending me to an oral surgeon so I will put put under and won’t feel anything. Thank you Lord. Now for the blessings. As I drove away thanking the Lord for this news that I get to be asleep to have the work done, I headed to church to pick up my book I had ordered for Fall Bible Study. Due to the Covid-19, the church bookstore has had curbside pick up for orders. All you have to do is drive up, call and they will bring your order out to you. But as I was just so grateful to have had the news of being asleep for the tooth pulling, I thought, “no, instead of calling and making Leslie bring out the book order, I think I will go in and get it.” So I parked and went in. As I was in line behind another lady picking up an order, there it was……..
the pillow I had been trying to find for 1 1/2 years. If anyone remembers reading a post I wrote last Aug called Sweet Tea & Jesus, this is a pillow I had seen at Bucky’s last year while traveling. I just had to have it. But when I went back to get it, (after traveling for 7 months), it was not to be found anywhere. So I gave up. Two precious friends felt sorry for me and sent me a tea towel that had the same saying on it. But I still wanted the pillow. Well….today, standing in line waiting to check out at Prestonwood Book Store, I looked to my right and there it was. All I could think of was how precious the Lord was to just give me a sweet blessing today. He knows when we need just to know He is there and that He cares about the days that are filled with emotions and fears that cause our BP to go through the roof. It just blessed my heart to know that after this day of hearing what I dreaded, The song, “He looked beyond my faults and saw my needs” came quickly to my mind. He does meet us at our points of needs in ways that surprise us. We do serve a mighty loving Father who loves us so very personally.
Is having some teeth pulled a big deal? not in the scheme of things that are going on in so many peoples lives, but today it was to me and He knows that. But….He also sees the tears that fall from our eyes and is so gracious to shower us with blessings that just show us He is here, ALWAYS! Lord, thank you for prompting me to get out of the car and go inside instead of being lazy and letting someone else wait on me.

James 1:17 “Every good gift and every perfect gift is from above, coming down from the Father of light with whom there is no variation or shadow due to change.”

Ezekiel 34:26b “… and I will send down the showers in their season; they shall be showers of blessing.”

There shall be showers of blessings, This is the promise of love. There shall be seasons refreshing, sent from the Savior above…showers of blessing, showers of blessing we need; mercy drops round us are falling, but for the showers we plead”
Written by James McGranahan (1840-1907)

Daily Thoughts · Uncategorized

River of Blessing

What a joy it was to visit my daughter and her family last week in Phoenix, AZ. Yes, it was very hot. But the times of laughter and just being with them after 5 months of not seeing them was such a delight. As we drove around with the younger boys (ages 8 & 11) in the back seat, they ask their mom, Jodi (my daughter) if we could listen to a couple of comedians who we have always enjoyed listening to. One is Brian Regan. He is one of those who just makes me laugh by looking at him when he is delivering his comedy routine. The boys also love listening to him. So as we drove around trying to find a restaurant that didn’t have an hour and a half wait, we listened and laughed. In fact, we were laughing so hard, we were almost crying. Our stomachs hurt, not from hunger, but from laughing. At dinner on Tues night with the whole family, we began to reminisce about when Caleb was born. We were there celebrating Calebs’ 11th birthday that night and as we began to think back about how we thought the first baby the nurse brought out was Caleb and we were all oohing and crying at how precious he was, only to find out that wasn’t Caleb at all, but someone else’s baby, we began to laugh, thinking back about that day. In fact, when the waiter came over several times, he told us, “every time I come back to your table, ya’ll are laughing hysterically” And we were. It was just one of those special times when everyone was in a joyful mood and everything seemed funny. Laughter is truly good for the soul. My last night there, I told Jodi, if laughter keeps a person from getting sick, I probably won’t be sick for the rest of my life, I had laughed so much. But this story is not complete until I tell about the river trip we made on Friday. It just was a reminder of what God wants from us….our trust.

As we were driving to the river, I began to ask Jodi all sorts of questions. I had never been on this river; much less ever thought about paddle boarding. At 70 years old, my idea of adventure is, well, not standing on a paddle board in the middle of the river, trying to balance so as not to fall off and then not be able to get back on the board. But as we drove, the questions increased. What if I did fall? What if I couldn’t get back up on the board? Would I be able to go the 6 miles that we would be paddling? Were there rapids, and if so how would I go over them without falling? Were there snakes in the river? What if I didn’t paddle well and couldn’t go in the right direction? What if I couldn’t stand up or sit on this board for 2-3 hours? On and on the questions flowed. Jodi kept assuring me that, “mom, I promise you, once you are there you will see that there is no need for you to be concerned.” Well, I could trust her or I could continue to allow the thoughts that kept creeping up in my mind, keep me from enjoying the moment. As soon as we arrived, the lady who was going to bring an extra paddle board, ended up bringing a huge float for me instead of the paddle board. So that took care of so many worries. It would allow me to just float behind them and I didn’t even have to paddle at all. All I had to do was sit back and relax and enjoy the trip. My float was actually tied to Jodi’s paddle board and she would be the one who would navigate us through the river. All I had to do was trust her to get us to the point of where we would end this wonderful trip and trust that she knew when to take us up out of the river. There were several places that had exit signs, but she knew where the car was and where we needed to be.
This is what I thought about this morning as I read Isaiah 41:18-20 “I will open up rivers for them on high plateaus. I will give them fountains of water in the valleys. In the deserts they will find pools of water. Rivers fed by springs will flow across the dry, parched land. I will plant trees-cedar, acacia, myrtle, olive, fir and pine-on barren land. Everyone will see this miracle and understand that it is the Lord, the Holy One of Isreal, who did it.”
This scripture brought back to my mind the beauty of what i saw last week, as I floated for 6 miles down the Salt River. Indeed, all I had to do was trust in the one that was caring for me that day. I didn’t have to worry about any of the concerns that I had had. But just like last Friday, isn’t that what the Lord wants for us every day of our lives? He welcomes our questions. He understands our concerns. BUT…..He wants us to trust Him to be our guide “down this river of life” that sometimes has fast currents, sometimes has “rapids” and rocks which are hard to walk over. No, he doesn’t promise us that we won’t go through these hard times in our lives, but He does promise us that He will be with us and guide us thorough. He is and always will be our Lord, our protector, our Shield. Isa 41:10 “Don’t be afraid, for I am your God. I will strengthen you, I will help you. I will strengthen you. I will help you. I will uphold you with my victorious right hand.”

Yes, the unknown adventure can cause some worrisome thoughts. Just like the our futures are unknown. But isn’t it wonderful that just like being able to trust my daughter who has been on that Salt River more times that she can count, I can trust her to get me to where I needed to be; AND I can always trust in the God who created me and knows exactly how to guide me to get me to where I need to be…in his plan for His glory.

Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Strawberry Whipped Cream Cake

If you are a strawberry shortcake lover, this cake is for you. While trying to think of a cake that would taste great for a friend of my Jodi’s (my daughter) last week in Phoenix, I thought about this cake. Rochelle, Jodi’s friend had told me she wanted a cake that did not have buttercream frosting, but one that had fresh fruit. Jodi and I thought it would be so nice to bake her a cake for her birthday so this is one that we thought would hit the spot. Last week, when I was at Jodi’s house, I made a Pistachio cake when I first arrived for the week. It was Caleb’s birthday (our 11 yr old grandson) so when your grandson tells you that “anything you bake Nana will be better than anything we could buy” well…..after signing over every dollar I had to him in my will, I proceeded to bake his cake. After we devoured the Pistachio cake in 2 days, it was time to think about baking another cake for Rochelle. Because we loved the cake texture of the Pistachio cake, I wanted to use the same recipe, but with a different flavor of cake mix. So that’s exactly what I did. This is the cake.

Cake
1 box of Duncan Hines White cake Mix
3 eggs, room temperature
1 cup veggie oil
1 cup club soda
1 small box of French Vanilla Instant Pudding mix

Beat all ingredients together and divide into prepared and greased 2 or 3 (9″) baking pans. (or you could actually bake in aa 9×13 baking pan, if you are just wanting a one layer cake.)
Bake in preheated 350 oven until cake tests done and cool completely.

Whipping Cream
2 cups heavy whipping cream
1/2 cup of powdered sugar

Whip cream until it begins to thicken. Gradually add the sugar until the sweetness is to your liking. You might not need the whole 1/2 cup. When whipping cream is thick, cover and place in fridge until you are ready to frost the sides and top of cake.

Glaze and filling for between the layers (or if you bake in 9×13, use half of this filling for pouring over the top of the cake before placing the whipped cream on top of cake)

2 cups water
1 1/3 cup granulated sugar
5 tables cornstarch
1 small box of Jello Strawberry flavored jello

Combine the water, sugar and cornstarch, stirring until cornstarch is dissolved. Bring to a boil, stirring constantly. When mixture is thick and clear, add the box of the jello, stirring until jello is dissolved and mixture is combined. Mixture will thicken more as it cools. Cool completely.

Spoon some of the jello mixture between layers of the cake, reserving some of the filling/glaze to pour over the top of strawberries.

Since about 2 cups of fresh strawberries and slice in half. Allow to dry on paper towel. When cakes are assembled and you have frosted the cake with the whipping cream, place the fresh berries over the top. Spoon the glaze over the berries allowing it to drip over the sides of cake.

Cakes · Daily Thoughts · Desserts · Uncategorized

Easy & Quick Coconut Cake

We got home from church and since Randy is needing to work overtime on the weekend, I decided that I would bake, while he worked. When I ask him what he was in the mood for, he said anything but chocolate since sometimes eating chocolate in the evenings keeps him from sleeping well. We had talked today about him needing a phone because the hand me down he got from me last year (for me to get a new phone with more memory) is acting up, so between me looking at recipes and new phones on the internet, I also was looking at puppies, since we do want to get another doggie when we end up moving to a new place. I was on a web site that had teacup yorkies when Randy walked in to ask what I had decided to bake. Before answering him, I showed him the cutest little yorkie with a pink bow in her hair and looked at him with puppy dog eyes that immediately told him I found an adorable yorkie. He looked at it and said, “how much does that cute little thing cost?” When I responded that she cost about $3000, he looked at me and said, “$3000? I wouldn’t even pay that for you.” I think this sheltering in place is beginning to show its ugly face. And please don’t write and tell me I’m awful for spending that much money on a dog when they have so many in shelters. We would NEVER pay that much for a dog or anything close to that. I just have fun looking at pictures of cute puppies. So now back to the cake. Going to the pantry to see what I had, I discovered I had the necessary ingredients to make a coconut cake. It ended up so moist and yummy and will have it to snack on for a couple of days. I use a small bundt pan that allows me to make two so I can put one in the freezer for another time. Picture is of the two small cake pans I used

Ingredients:
1 Duncan Hines White Cake Mix
1 (small 3.4 oz) box of coconut instant pudding mix
4 eggs
1 cup milk
1/3 cup veggie oil
1 teas coconut extract
1/2 teas almond extract
1 cup of sweetened shredded coconut

Blend all ingredients except the shredded coconut in a bowl and mix with electric mixer for about 2 minutes.Add coconut and using a spatula, mix well into batter. Pour into prepared baking pans. Use 2 (9″) baking pans, or 2 small bundt pans or 1 (9×13″) pan. Or you can make 24 cupcakes.
Bake in preheated 350 oven until cakes test done.

Frost with the following:

2 cups powdered sugar
1 stick (8 oz) softened butter
1 teas almond extract
1/2 cup coconut
Enough milk to get to spreading consistency. Add coconut and frost completely cooled cake.

Breads · Breakfast · Daily Thoughts · Desserts · Fruit · Uncategorized

French Clafoutis With Raspberries

Saw this on Facebook one night and remembered that to take a picture of the recipe. Well, last night I made it. Oh my,where has this been all my life? It was simply delicious and so easy to make. Before leaving for the grocery store yesterday, I actually remembered to look at the recipe to see what i would need to buy to make it. That is unusual for me. Usually I get to the store and think, “what was I needing to get to make such and such?” Then I get home and see the recipe and then think, “ok, next time I will look at the recipe BEFORE going to the store so I won’t have to jump back in the car (well, actually it has been years since I was able to “jump” in anything) and run back to the store, or in most cases, plan on making the new recipe after the next trip to the store. And the cycle goes on and on. But this time, I did actually remember to look and see what I needed BEFORE going. I like to think it is the new Vitamins I am using called Smarty Pants. But, since I got home with the newly bought ingredients to make this simple recipe that made us feel so sophisticated knowing we were eating a French dessert, it just immediately became a favorite. Seriously, it is so good. A cross between a pudding and a cake or a thicker Dutch Baby. Don’t get me started on how much we love Dutch Babies for breakfast. After you have one in Chicago, well, let’s just say that we remember Chicago more than just it’s hot dogs now. So go to the store, buy some raspberries, blueberries or blackberries and make it this weekend. You can thank me later.

Ingredients

2 cups raspberries (I used one cup of raspberries and used frozen blueberries to fill in the rest)
3 large eggs, at room temperature
1/2 cup flour
1 teas vanilla
1/4 teas almond extract
Pinch of salt
1/2 cup plus 2 tables granulated sugar
1 1/3 cups whole milk
softened butter to grease baking dish
Powdered sugar for dusting the top

Directions

Preheat oven to 375. Generously grease with butter a broad, shallow baking dish (like a 2 qt)
Wash the raspberries and gently pat dry on a paper towel. ( allowed them to dry for about 2 hours on a paper towel) Allowed the frozen blueberries to thaw on a separate paper towel)
Lay them in a single layer in the baking dish, points facing upward.
With electric mixer and a bowl or a blender, mix together until smooth the eggs, flour, vanilla and almond extracts, 1/2 cup sugar and the milk.
Pour the batter slowly over the berries. Sprinkle the batter with the remaining 2 tables sugar.
bake the clafoutis until the custard is just set; test y poking the tip of a sharp knife in the enter of the dish. If it comes out clean, it is done. About 30 minutes. I baked mine 32 minutes and it was perfect. Depends on the size/shape of the dish you use. If it is a deeper dish, you might need to bake it about 35 minutes.
Sprinkle powdered sugar over the top. We ate it warm, but can be served warm or cold. Tonight we will have the other half we didn’t eat last night, but top it with whipped cream. It is really a great and easy dish. Trust me….

Daily Thoughts · Uncategorized

Magic Masks

Well, I began to think last night about this mask situation. I’m one of those that try to follow the rules and do what I’m told (don’t ask Randy to confirm that as he will look at you like you are crazy for asking about that).
But that doesn’t mean that I like them. I just do it because I’m suppose to. AND…I refuse to get caught up in ordering a bunch of masks just to have some that goes with every outfit. After all, that would be admitting to myself that this is an on-going situation. Just like years ago when we were told not to get hooked on capri’s because they would be one of those clothes items that would stay around for a couple of seasons, but then disappear forever. That was in 1993 I think. Lucky for me, I didn’t listen to them. 27 years down the road and that is all I wear. Even my jammies are capris. But masks…well, I have had to adjust my thinking about them. Instead of concentrating on all the negatives about them, like “I can’t breathe when I wear one” or “they take my makeup off” or “people can’t tell I’m smiling at them”, I have decided to accentuate the positive. So here are some new ways to think about them:

1. People won’t know I’m old because they cant see my wrinkles when I wear one.
2. When I am around people that for some reason catch me in a bad mood, they can’t tell i’m not smiling at them.
3. When Randy and I are out running errands, I just look at him and say, “oops, I guess you will have to go in to get the 3 items I forgot to buy yesterday , because i forgot to bring my mask with me.”
4. On bad hair days, I wear the really oversized mask and no one knows it is me.
5. When I don’t feel like joining in a conversation (like that will ever happen), I just say, “I’m sorry, but it is so hard to talk with this mask on.”
6. When I do buy a mask with colors and designs that don’t match any of my outfits, it gives me reason to shop for an outfit that does. Even though I said earlier that I wouldn’t buy masks to coordinate with all my clothes, every once in a while it helps to use this so I don’t feel guilty for going shopping.
7. When Randy and I argue, well, we NEVER argue, let’s call it, discussing something, it allows me to have the last word because he can’t hear what I am saying if I have the mask on.

So, next time you are complaining about having to wear a mask. Trust me, I’m right there with you and will be so thankful not to have to do so. But in the meantime, keep this list in the back of your mind. It helps put a smile on your face, even if no one can see it.

Daily Thoughts · Desserts · Uncategorized

Lemon Delight

Remember me mentioning that I had found a Gooseberry Cookbook the other day for $3? Well, I have already found quite a a few new recipes in it that I can’t wait to try. As I sat and ate on a box of Ethel M Chocoalte’s a friend just sent me today for my birthday that is coming up, I was leafing through the dessert section this new cookbook. The intro to it said this,
“Mama heard this recipe on the radio when I was a little girl in the 1940’s. It’s still one of our family’s favorites.”

Wow, that is just so cool. As I began to read it, it sounded so light and perfect for these hot summer days. Because we have so much cake this weekend, I will wait to make this next week. But had to go ahead and share it should you need a cool dessert for this weekend.

2 eggs, separated and room temperature
2 tables softened butter
3/4 cup flour
2 tables granulated sugar
1/4 cup lemon juice
1 cup milk

Top with fresh whipping cream

Beat egg yolks in a small bowl. set aside. In a separate bowl, beat egg whites until stiff peaks form; set aside. In a medium size mixing bowl, cream butter and sugar together; add flour and continue to cream mixture. Beat in egg yolks, lemon juice and milk; fold in beaten egg whites. Pour mixture into a ungreased 12×8″ baking pan or individual custard cups. Bake at 350 degrees for 35 minutes.
(this won’t take as long if using individual custard cups)Center might be a little jiggly when you remove from oven. It will finish setting up after you take from oven.
Top with fresh whipped creams and sliced fresh strawberries (i added the strawberries because I can just see how pretty this will look in individual custard cups with the cream and red strawberries. Oh and maybe a little green mint leaf..or, just the whipped cream! your choice

Daily Thoughts · Starches · Uncategorized

Homemade Spanish Rice

Sorry I forgot to post this yesterday. When I began to look in the fridge to see what leftovers we had for dinner last night, I saw the leftover rice. IT was still very good. Isn’t it amazing that when you heat leftovers in the microwave they seem to taste better than warming food up in pans? Is it because we don’t have to wash so many dishes that it just makes it taste better? Anyway, we were both so pleased and enjoyed this rice so much, I decided that instead of buying The Rice a Roni or other brands of Spanish Rice, I am just going to make this from now on. Plus I still have about 25 lbs of rice left over from when we were ordering groceries instead of going to the store. Everytime I ordered pasta, the store seemed to be out and they substituted with rice. So if anyone is getting married and needs some rice to be thrown, I’m your girl. I will give it to you free OR…your wedding present from me will be a lifetime supply of rice pilaf, Spanish Rice, Rice&Broccoli or chicken & rice soup. Your choice…anyway, back to the recipe.

Ingredients:
1 cup of uncooked rice
2 teas oil
2/3 cup of Stilwell Seasoning blend (found in the frozen section of veggies. It is a combination of celery, green bell pepper and chopped onion) I use this all the time in things like this that need a little of the added veggie blend but don’t want to take the time to chop up all 3 of these)
2 1/2 cups broth. *I used half chicken broth and liquid from processing a can of Rotel Roasted tomatoes with green chilies. Pour the processed tomatoes (I just used my Bullit to process them) into a measuring cup. Add chicken broth to this to equal 2 1/2 cups.
1 teas garlic powder or 2 squares of frozen garlic cloves that you get from Trader Joes or Walmart…i simply love these. So easy to use.
2 teas Adobe Seasoning from Pensky’s Spices
1 teas dried parsley
salt and pepper to taste
1/2 teas oregano

In a skillet (which has a tight fitting lid), add the oil. Heat and add the rice and the veggie blend to the oil. Cook over medium heat until rice begins to lightly turn golden and the onion, bell pepper and celery are well thawed. Add the liquid and seasonings. Bring to a boil. Then turn heat to low and put lid on. Cook for 20-22 minutes or until rice is done. If you need to add more broth to get the rice done, add about 1/4 cup. Remove lid when rice is done and fluff with a fork.

appetizers · Daily Thoughts · Uncategorized · Vegetables

Fried Green Tomatoes

This one worked like a charm. Was easy and was very yummy (if Leaanne Morgan can say yummy on her videos, I can use it on the food blog)

4 large green tomatoes
2 eggs, beaten
1/2 cup milk *I had buttermilk in the fridge, so I used that instead of whole milk)
1 cup flour
1/2 cup cornmeal
2 teas salt
1/4 teas black pepper
oil for frying

Slice the tomatoes 1/2″ thick. Discard the ends. Sprinkle each side with salt and place on paper towel to allow the salt to soak up some of the juice.

Whisk the eggs and milk together in a medium size bowl. Mix the cornmeal and flour together on a plate. Dip the tomatoes slices, one by one, into the egg/milk mixture and then dip in cornmeal/flour mixture. Allow to rest (the tomatoes, not you) while you dip each tomato slice in the egg and flour mixtures. When all slices are coated, heat the oil in a skillet and when oil is hot, place tomatoes slices in the oil. Turn over when that first side is lightly browned and then flip and allow the second side to brown. I sprinkled a little more salt and pepper over one of the sides while frying. Drain if needed on a paper towel before serving.

Daily Thoughts · Salads · Starches · Uncategorized

Pasta Salad

Today I was going to post the Spanish Rice I made for dinner night before last, but first I wanted to post this really easy and yummy pasta salad. Isn’t it hard to think of new lunch items to make after 4 months of trying to stay home and thus, the 21 meals a week are getting a little more creative of, “what foods left over in the fridge can we put together that will keep us from having to go out into the virus laden world?” Well, ladies and gentlemen, is a really good lunch treat that took me all of 10 minutes to put together (why am I in a hurry when I have no where to go right now) and tastes so good.

Because I didn’t have any cutesy shaped pasta right now, I just remembered eating a spaghetti salad at a steak house in West Texas one year so I used the spaghetti in the pantry. Because back in March when we were hoarding any pasta, toilet paper and canned anything we could get our hands on, I have boxes of pasta just sitting here waiting to be used.

Well, here are the simple instructions:

Boil as much spaghetti as you like. I used enough to make about 4 cups of pasta salad. (now you can go figure out how much raw pasta that is because I forget to measure it)
I add some chicken bouillon to the water when boiling pasta because it gives it a little more flavor so I don’t have to add as much oil or butter.
When pasta is done, drain and allow to cool for about 15 minutes. Place drained pasta in large mixing bowl and add enough Italian Salad Dressing as you like. I was so excited because I had splurged one day at the store and bought Olive Garden Salad Dressing so I used what I had left of that. Sprinkle in some Parmesan cheese (but be sure pasta is cooled enough so the cheese doesn’t melt on the pasta.
Next cut up the proscuito/cheese roll that you buy in the refrigerated deli department. I used 4 rolls of them. Open a jar of chopped green olives and spoon about 2 tables into the pasta. Next cut up about 6-7 marinated artichoke hearts into the pasta. I also added about 1 tables of the marinade from the artichokes. If you like more cheese add about 1 cup of shredded mozzarella cheese to the pasta before serving!
Cut up green onions or 1/4 cup purple onion and add to the mix. Sprinkle Italian Seasoning, garlic powder and pepper to the pasta and mix well.

Place covered bowl of pasta in the fridge and let chill for about 2 hours before serving. This will be our lunch today along with Peanut M&M’s for dessert. I wasn’t kidding when I said I need to go to the store.