Hi Everyone, I hope everyone has a nice weekend planned.
My friend forwarded this to me in an email today. I think it can give a lot of us comfort. We just have to let ourselves trust...
"To get something you never had, you have to do something you never did" When God takes something from your grasp; He's not punishing you, but merely opening your hands to receive something better. Concentrate on this sentence..... 'The will of God will never take you where the Grace of God will not protect you.'
Life's challenges are not supposed to paralyze you, they're supposed to help you discover who you are. -- Bernice Johnson Reagon
A steamed (sort of) mix of Cauliflower, Broccoli, and Carrots with Herbs and Spices such as Oregano, Basil. "Parsley, Sage, Rosemary and Thyme", some Black Pepper and Salt with Olive Oil and a bit of Red Wine Vinegar over Angel Hair Pasta.
Sounds delicious, Bob. You, too, Sara. We just ordered Chinese tonight, nothing as fancy as sushi. H wanted to watch the action at Daytona and didn't want to cook and I was taking down the Christmas tree (!). A benefit of having an artificial tree is take it down when you d@mn well please (or get around to it...)
Saute onion in butter, add 1 cup rice, 2 cups water, 1 chicken boullion cube, heat to a boil, then reduce to low heat and cover for 15 minutes. Mix in a pinch each of dried parsley, sage, rosemary and thyme. Stir. Cook 5 minutes longer, then stuff the chicken with rice dressing.
Season the chicken with Tony Chachere's Creole Seasoning and dot with butter. Bake for 1 hour or until done.
Make a chicken gravy by sauteing chopped onion in butter, mix in 1 tbsp. flour, then add 2 cups water and 2 boullion cubes. Season with the parsley, sage and thyme, light on the rosemary. Cook down to thicken. Thin with milk or sour cream to make it creamy. Or with either red or white wine if they are sitting around.
Now I'd like a piece of strawberry shortcake please.
