February 2018 Newsletter...Robert aka Bobby Chuck

https://m.youtube.com/watch?v=eiTl4Px2TAE

FEBRUARY 2018 NEWSLETTER



Ripple
In loving memory of Robert...aka Bobby Chuck

Robert Charles Smith, 38, died on Wednesday, January 31, 2018 in a tractor accident at his home. He was born in Florence and had lived in the Chattanooga area for the past ten years, and had returned to the Shoals area in the fall. He was an outdoors-man who enjoyed kayaking, fishing, hunting, disc golf and attending concerts. He spent a couple of months in Colorado camping and riding his motorcycle. He worked as a raft guide on the Ocoee but was looking forward to calmer water on the creek.

Visitation will be at Greenview Funeral Home on Saturday, February 03, 2018 from 1-2 p.m.  A memorial service will be held at 2:00 p.m. on Saturday, February 03, 2018 in Greenview Memorial Chapel with Bro. Kevin Johnson and Rev. Robert Sparkman officiating.

He was preceded in death by his grandparents, Robert and Mary Stringfellow and Louie and Dorothy Hill Smith.

Survivors include his mother, Brenda Stringfellow Smith; father, Richard C. Smith (Paula); brother, Richard H. Smith (Kirstie); a niece and nephews all of Florence; his beloved cat, Nugget and a host of relatives and friends in several states.

Robert was a free spirit who loved his family, friends, and life. He will be truly missed by all. The quickest road to happiness is the scenic route.

In lieu of flowers, donations may be made to your favorite animal charity.

FOOD FOR THOUGHT:

LIFE IS WHAT WE MAKE IT!

Life...

is not always what we anticipate...as a child, we are happy, go lucky and think everything will always be at its best.
We don't understand or realize the sacrifices that our parents made to provide a better life for us.
It's a given that we will always be dressed in style, wearing the newest fashions...summer vacations filled with fun and adventure.
Years pass...we begin to realize that there is more to life than just a good time and being a kid.
Hmmm, maybe that laptop, first car will have to wait...might even have to get a job to help with the expenses.

We dream of what our lives will bring, will I marry the love of my life? live in an exclusive neighborhood? have all the material
things my heart desires?
We learn that there are steps and measures that have to be taken to acquire these...life is not just a bed of roses handed
to us on a silver platter.
People come and go in our lives...some travel to different places, others leave this walk of life; maybe even those that we
thought would always be there.

We seek love and happiness...sometimes we travel off the beaten path...stumbling, falling into relationships that aren't what
we were seeking.
Yet, there is always opportunities for love in those relationships, these are the ones that we should nurture and cling to...
making love and happiness a vital part of our every day lives.
Those relationships that aren't what we were seeking should be stepping stones, opportunities that we learn from, always
striving to make a better life.

From birth, to childhood, to adolescence to adulthood...we travel...a constant learning process, different doors of opportunity
open...and others close unexpectedly.
Yet, I always want to strive for the best life has to offer...learn something from life's lessons; know and share love with family
and friends.
Being honest, open, loving and giving in my realm of life; whether daughter, wife, mother, sister or friend...always making a
difference in my life and the lives of others. Wanting them to feel life is better, our paths having crossed.

Paula George-Smith
May 20, 2009

And, you, Robert Charles Smith...traveled the road to happiness...taking the scenic route.
God's Speed, Robert. 12/20/1979-01/31/2018

Pho aka Fuu Broth
& Pho Bo Tai

My first attempt...for Robert
by Paula Smith

3 lb. beef short ribs or oxtail
3 lb. soup bones
1 lb. Beef chuck, rump or brisket
4 medium onions, peeled
4-6” piece of ginger
1/2 cup fish sauce
1/2 cup rice cooking wine
2 tsp. Peppercorns
6 star anise
1 cinnamon stick
12 whole cloves
2 - 1” pieces yellow rock sugar
2 tsp. Kosher salt
8 qt.water

For finishing broth:
1 lg. Onion, cut in strips
6 or 7 scallions, sliced thin
1/2 cup cilantro, chopped coarsely

Brown ribs/oxtails & soup bones in a large skillet. Remove to stockpot.
Brown the 1 lb. piece of beef & add to stockpot. Quarter 3 of the onions, slice ginger lengthwise with peel on.
Brown in same skillet & add to stockpot. Add remaining ingredients through water.
Bring to boil; reduce to simmer & cook for 1-1/2 hours, uncovered. Remove the 1 lb. piece of beef, rinse & drain.
Refrigerate. Continue simmering the broth for 4-5 hours. Skimming occasionally to remove fat & impurities.
Strain broth through cheesecloth. Return to stockpot & add the onion, scallions & cilantro.
Add the chilled meat, shredded. Bring to low boil & simmer 15-20 minutes.
When ready to serve, increase to rolling boil.

While broth is simmering, prepare noodles.
I used 1 package small rice sticks.

Additional ingredients:

Filet Mignon
Eye of round
Petite Shoulder Tenderloin
Freeze meat 15-20 minutes, slice meat very thin (about 1/16 inch thick)

Bean sprouts

Platter with:
Lime wedges
Cilantro
Thai basil
Mint
Scallions, sliced thin on a diagonal
Thai Chile’s or Jalapeños sliced thin

Hoisin Sauce
Sambal Chile paste
Sriracha

In large serving bowls, place noodles & bean sprouts. Top with slices of raw beef.
Ladle several cups of broth into each bowl. Serve immediately. Have optional add-ins available when served.

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A favorite of Robert's that he got the recipe for & began making for friends.

KEY LIME PIE

From the kitchen of Paula Smith

1 large graham cracker crust, I use the 10" extra servings crust

8 oz. cream cheese softened
2 cans condensed milk
3/4 cup key lime juice (I use Nellie & Joe's)
Zest of 2 limes

1 cup whipping cream
1/2 cup confectioner's sugar
1 tsp. pure vanilla extract

1 cup toasted coconut 

Beat together cream cheese & 1 can of condensed milk until smooth, add remaining can of condensed milk, key lime juice & lime zest. Beat until well combined. Pour into pie crust, cover and refrigerate 1 hour. 
Toast coconut in skillet until light golden color. Cool.
In cold bowl, with cold beaters, make whipped topping. Beat cream until peaks form, beat in confectioner's sugar & extract. spread over chilled pie filling.
Sprinkle with toasted coconut or garnish with slices of lime, if you prefer.

.  
 
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An old classic, but another favorite recipe that Robert had requested from me.


ITALIAN CREME CAKE
Ingredients:
•1 stick margarine, (4 ounces)
•2 cups flour
•2 cups sugar
•1 cup buttermilk
•flaked coconut, about 2 cups
•5 egg whites, stiffly beaten
•1/2 cup shortening
•5 egg yolks
•1 teaspoon baking soda
1 teaspoon salt
•1 teaspoon vanilla
•1 cup chopped pecans, or walnuts
•.
•Frosting:
•1-1/2 package cream cheese, softened (12oz)
•6 cups confectioners' sugar, (1 pound)
•1 stick butter, softened (8 Tbs)
•1 teaspoon vanilla
2 cups coconut
1/2 cup chopped pecans
Preparation:
Cream margarine and shortening; add sugar. Add egg yolks and beat well.
Combine soda, salt and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into 3 or 4 greased and floured cake pans; bake at 350 degrees for 20 to 25 minutes.
Frosting: Beat cream cheese & butter until smooth; stir in sugar. Add vanilla and beat until smooth. Stir in coconut. Spread on cake layers;
sprinkle top with chopped nuts.

***************************************************************
Requested by Robert for his Venison Roasts

A long time favorite:

Spicy Beef Roast
Paula George-Smith

3 lb. round tip roast
1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips

Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot,
make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast.
Cover and cook on low 8-10 hours or high 4-5 hours.

Enjoy!
Paula