Thinking of a special lady...

knowing today was an extensive look at scans, results, progress in the journey you began last winter...
Today and tomorrow, continued thoughts are with you...as with day one until now & each tomorrow...

I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.

Paula George

60 years ago today...

A 9 lb. 2 oz. girl, 23-1/2 inches long was born to Gene and Alberta George...that "big" baby girl was me!

Growing up in Pensacola, Fl with my "big" sister! haha (Karla is only 4'10") fond memories of school, friends (some are now facebook friends after all these years!), frequent visits to the beach, Sunday afternoons with MeMomma (our paternal grandmother) after attending Mass, a stop by the bakery and home to her house for lunch in the Historical section. Month in the summer was spent on the Bay side at the beach (Daddy was an architect and would drive into Pensacola each day)

This pic is probably about 1960 in front of our home in Pensacola, I'm the taller one on the right.
Alas, all this would change in 1964, my parents divorced and Karla and I moved to Alabama to live with Ma, our maternal grandmother. We had spent many lengthy summer visits with Ma in prior years.
Ma (a very simple woman with a heart full of love, former sharecropper) and MeMomma (a lady of stature in Pensacola that grown up in a totally different environment, yet also a heart full of love) were total opposites although their backgrounds never clouded the love shown to us through the years.

This is Ma, with my sister, Karla in front of her home...most likely about 1950 as I wasn't in the picture. Ma's home was a 4 room house with no indoor plumbing with well for drawing water on the back porch, we cooked on a wood cookstove (which I learned to cook on)  and heat was from the stove and fireplace in the front room.
However, those four little rooms housed more love and guidance than I could ever imagine...quite a culture shock for two teenage girls but we survived and went on to become mothers, grandmothers, & now I am a great-grandmother...and learn to be happy!

One of my favorite memories of Ma is my birthday! All through the years until her passing in '88,  she gave me $5 each birthday to buy a purse! I love purses, even since I was a toddler! Daddy remarked in my baby book when I was 1-1/2, 9PM: "Here's Paula, still carrying that damn purse!"

And here I am today, celebrating my birthday with my wonderful fiancee, Rick! Blessed with family, friends and my future husband!
Lots of turns and detours in the pathway, but I know MeMomma and Ma would be proud of the granddaughter they influenced in so many ways! I love you both and thanks for the memories!

Pre Birthday weekend!

Thoroughly enjoyed my pre-birthday weekend with Rick!

It started with a lovely birthday card with some $$$ in it! :)

Saturday night we went to Dale's Restaurant!

We ordered the El Dropo ( 16 oz. tenderloin cooked medium) that we split with additional sides.

Baked potato for Rick.

Broccoli for me. We both had salads with their house made Bleu Cheese Dressing and I had the French Onion Soup.

Birthday Dessert of an Apple Turnover with Vanilla Ice Cream & a delicious butterscotch sauce.
Rick was disappointed as they used to bring the dessert out with sparklers in it, current owners decided that was harmful to the carpet! :(

Summer Garden Pasta...

Made this today as a side dish, although, as usual...I did some changes!

 Summer Garden Pasta
Serves 6

4 pints cherry tomatoes, halved
good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, juilenned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving


Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

I halved the recipe, although I doubled the amount of crushed red pepper...
Also, I combined the halved tomatoes, garlic, salt & pepper in a saute pan and cooked in the olive oil while the pasta was cooking. I then, added the cooked pasta, basil and Parmesan cheese. A delicious side dish with our Jamaican Jerk chicken that I had grilled!

Touch of Grace Biscuits...SO Good!!!

Haven't made these in sometime but they are delicious! If you've never tried them, you should!

Shirley Corriher's Touch-of-Grace Biscuits

Serves 4 to 6
The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:
* 1 1/2 cups (measured by dipping cup into flour and leveling against side of bag) white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder
* 1 tablespoon sugar
* Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
* 3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
* 3/4 cup buttermilk
* 1/2 cup heavy cream
For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

Cleaning Cupboards and My Heart...

As most of you know, I enjoy writing "almost" as much as I enjoy cooking! This is one of my favorite writings!

Cleaning Cupboards & My Heart

　

Today while cleaning cupboards
With organized housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trash pile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love...

Paula George

dond123 Salt Potatoes

Salt Potatoes
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.
As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes

Originally posted by Redwine® in Recipe Requests.
From Foodgeeks.com
Servings: 6 servings
Prep. Time: :05
Total Time: :20
Ingredients:
1 lb. salt
4 lb. small new potatoes
1/2 lb. melted butter
Water
Directions:
Wash the potatoes. Put the potatoes in a large pot and cover with water. Add one pound of salt. Bring to a boil and cook until fork tender. Serve with melted butter and dip potatoes into butter.
----------------------------------
Note:
Originally posted by dond123 in Recipe Requests.
They don't taste salty, but, don't dip in butter....drown those suckers. First, in the pot after draining, then again when served.
WARNING!!!! These are addictive!!!!!!!
Also, pray for some leftovers. Then you can slice them up, add some red onions, and, of course a little more butter in the fry pan. The leftovers make the finest home fries on the planet!
Syracuse NY health food.

This picture was made when a group including Dond, Luci, Lois and others from the Sara Moulton Fan board went to one of her shows, then took her to dinner at a French restaurant!