April 2018 Newsletter

April 2018 Newsletter

FOOD FOR THOUGHT: 

Years ago, I wrote the original version of this poem referencing Momma after her passing. 

The past month & a half, things have been said, thoughts & emotions shared by Rick regarding Robert’s life & passing. 

These are my words sharing some of those thoughts & emotions...sadly, we all have some regrets at the passing of a loved one, but Our Heavenly Father knows our hearts & knows just what we need to get us through in this life. 

Placing our Faith in Him, letting Him speak to us, He gives memories to fill that void & anticipation of that reunion in heaven...He is Ultimate Giver of Love, Peace & Comfort. 

UNAWARE YOU’D LEAVE SO SOON...revised

The years flew swiftly by, and we didn’t take the time to grasp them within…
Yet memories of days gone by, will always remain within my heart.
Unaware you’d leave so soon, we should have spent those days more wisely.
I held your hand, while taking unsure steps; falling down, I’d pick you up again.
Rebellious days through childhood and youth, my love did not depart.
Unaware you’d leave so soon, We would have spent the days more wisely.

From Child to Teenager to Adult...you knew the love of family & friends...

And cherished them, as each of us should, you carried that love within your heart.

Unaware you’d leave so soon, we should have spent those years more wisely.

I had no idea that evening  you left...it would be the last time I’d see you...

I’ll miss your voice, I’ll miss your smile...but most of all, I’ll miss you...

Unaware you’d leave so soon, we should have spent each day more wisely.

You made me proud to be your dad...that you were honest & true. 

I’ll see you later, Buddy, & know that I have & will always love you.

Unaware you’d leave so soon, we would spend each time more wisely. 

I know it was time for you to leave, God needed to take you home...

I’ll anticipate our reunion, together  over Heaven we will roam...

Unaware you’d leave so soon, we’ll spend eternity more wisely. 

RECIPES: 

Martha Meinsen Scott The recipe: CHEESY BAKED BRUSSELS SPROUTS

10 oz. bacon

2 T. butter

2 pounds Brussels Sprouts (halved and stems clipped)

salt and pepper

5 cloves garlic, minced

1 1/2 c. cream

1 1/2 t. cornstarch mixed with 1 T. water

1/4 c. grated Parmesan cheese

Heat oven to 375

Cut bacon into cubes. Fry bacon until crisp, drain (put on paper towel lined plate). Keep 1 to 2 T. bacon fat in fry pan, add butter and melt. Add Brussels sprouts and salt and pep. Cook 6 minutes. Add garlic. Pour in cream, reduce heat to low and simmer 6 minutes. Add cornstarch. Add bacon, mix. Top with cheese. Stir. Bake 15 minutes.

NOTE: The original recipe also had a 1/4 c. of shredded Mozzarella (I didn't have any so I omitted).

I made only a half a recipe -- it is just the two of us and we licked our plates! Be sure that you use a skillet that can go into the oven.

**********************

Linguine Alle Vongole for two

1 package Buitoni Linguine

1 Tbsp. Extra virgin olive oil

1/4 cup salted butter 

1 shallot, minced 

1 Tbsp. Minced garlic

1/4 tsp. Crushed red pepper

1/2 cup white wine

2 cans Bar Harbor chopped clams (drain, reserving clams for adding at the end) 

1/2 cup fresh chopped cilantro 

2 Tbsp. Fresh grated Parmesan 

Fresh cracked black pepper

In medium skillet, over medium heat...add olive oil & butter. When melted, add shallot, garlic & crushed red pepper, cook 2 minutes. Add wine & Clam Juice, cook 5 minutes to reduce. 

Cook pasta in boiling water for 1-1/2 minutes. 

Add to sauce in skillet, add clams & cilantro. Toss to combine & heat through. 

Divide on 2 plates, garnish with 1 Tbsp. Parmesan & fresh cracked black pepper. 

Enjoy! 

******************

Nostalgic Apple Dumplings

 Apple Dumplin's
adapted by Paula George
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2   cup plain flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 Granny Smith or other cooking apples, cored, peeled
sugar, approximately 1/2 cup, for sprinkling apples
cinnamon
nutmeg
butter, cut in small pieces.
Syrup:2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
heavy cream or ice cream, optional
PREPARATION:Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares. Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.Bake at 375° for 35 to 45 minutes, or until golden brown.Serve hot with cream or ice cream. Makes about 1/2 dozen apple dumplings.
p.s. I bake mine in a cast iron skillet

*****************

Pork Carnitas Quesadillas

Aldi’s

Serve with black beans and spanish rice.

Directions:

1. Cut pork loin into three pieces and place in a slow cooker.
2. Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeño slices. Cook on low for 8 hours (or 4 hours on high).
3. Shred pork and return to slow cooker. Lower setting to warm until ready to serve.
4. Preheat a quesadilla maker or nonstick skillet over medium heat. Add a tortilla, top with pork, cheese and a second tortilla. Cook on both sides until cheese melts.
5. To serve, slice into wedges. Top with sour cream.

Recipe Courtesy of Chef Alyssa, 
ALDI Test Kitchen

Ingredients:

4-5 pounds Roseland Half Pork Loin

1 ¼ ounces Casa Mamita Taco Mix

1 red onion, sliced

2 clove garlic, crushed

12 ounces Casa Mamita Medium Salsa

32 ounces Chef's CupboardChicken Broth 

12 ounces Tuscan GardenJalapeño Slices

2 17.5-ounce packages Benita Flour Tortillas

8 ounces Happy Farms Monterey Jack Cheese, shredded

8 ounces Friendly Farms Sour Cream

**************************

Nannie’s Fried Corn 

5 ears fresh corn, shucked and cleaned

1 T. bacon grease

1 T. butter

1/4 C. milk

1 tsp. cornstarch

salt and pepper to taste

Instructions :

Stand the ear of corn up in a bowl and cut the tips of the corn off. Using a butter knife, scrape down the ear of corn to collect the milk. Repeat with remaining ears of corn. In a 9″ iron skillet, melt the bacon grease and butter over med. high heat. Stir in the corn and reduce the heat to medium, cooking and stirring for 5 minutes. Whisk together the milk and cornstarch and pour into the corn, stir to combine and reduce the heat to med. low. Cook, stirring often for 10 minutes. Remove from the heat and season with salt and pepper to taste before serving.