tasty tuesday meets the barefoot contessa

This week's Tasty Tuesday is a whopping double header. This months Barefoot Bloggers recipes were outstanding and I could not wait to share them with you. The first recipe is from Ina Garten's new cookbook that hasn't even been released yet. Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips is due on the book shelves October 26, 2010 and her publisher allowed the early release of this recipe just for the Barefoot Bloggers. How cool is that?? Thank you Ina. I can't wait for the new cookbook.

OK, so back to the sandwich. Rebecca @ Ezra Pound Cake chose this recipe. When Ina says it's the Ultimate Grilled Cheese she is not messing around. This was a spectacular explosion of smooth Gruyere cheese, the salty crunch of smoky bacon with a back-note of Dijon mustard. It made me fall in love with my panini maker all over again. Don't have a panini press, don't let that stop you. An iron skillet will do. This was a phenomenal sandwich. You MUST make this. It pairs beautifully with a mixed green salad or a hot cup of tomato soup. Absolutely wonderful.

Celebrate the Feast!
Mary
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Ultimate Grilled Cheese Sandwich
recipe by Ina Garten


Ingredients:

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp salted butter, at room temperature
6 oz aged Gruyere or Comte cheese


Directions:
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms
Preheat the oven to 400 degrees.  Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.


Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.  Lay 12 slices of bread on a board and spread each one lightly with butter.  Flip the slices and spread each one generously with the mayonnaise mixture.  Don’t neglect the corners!


Grate the cheeses in a food processor fitted with the largest grating disk and combine.  Distribute the bacon evenly on half the slices of bread.  Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.


Heat an electric panini press.  When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.  Allow to cool for 2 minutes.  Cut in half and serve warm.

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Now for recipe #2.  Viki @ My Fare Lady chose this winner. Ina's Oven Fried Chicken was a delightful surprise. The coating was crunchy and not too heavy. I appreciated the method of quick fry and then bake it off so that the fat content is cut in half. It's been awhile since I have enjoyed fried chicken because of that fact. 

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Oven-Fried Chicken

recipe by Ina Garten

Ingredients:

2 chickens (3 pounds each), cut in 8 serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Directions:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Celebrate the Feast!

Mary

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This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.

multitude monday ~ home sweet home

Summer's bounty - peach, raspberry and blackberry jam. Yum!

This past weekend sweet things were happening in my home. There was jam making and bread baking. There were kisses given to a sweet teenager whose curly hair was out.of.control. There was laughter. So much laughter. 

My two guys helped with every aspect of this wonderful weekend. It was so lovely having extra hands to help make the work load a little lighter. I forget how much fun it is to have everyone home and happily participating in work and play. 

This weekend I fell in love with my husband all over again. The man is my best friend and the love of my life. He made me giggle like a teenager with his care and teasing. I miss those carefree days free of worry and filled with just thoughts of each other and our life laid out before us. It was so lovely to turn back the clock for just a little while.

On this Monday I am grateful for:

#42 - sugar and bountiful fruit

#43 - carry out treats after a hard productive day

#44 - a strong hand holding mine during Mass

#45 - unconditional love for my children, no matter the hour or the day

#46 - the beautiful verse from Song of Songs "I am my Beloveds and my beloved is mine." 

#47 - sunshine and breezes as summer comes to an end

#48 - God's provision. Every moment of every day.

Thanks to Ann@Holy Experience for hosting Multitude Mondays.

sweet sundays ~ peach ice cream

As summer winds down and the days get a little less hot and humid, you would think my desire for fresh creamy ice cream would wane. Yea...not so much!. I am a year round ice cream girl always looking for something a little different. What I liked about this recipe is that it called for sour cream and lemon juice. That told me right away that this would not be a super sweet ice cream. Fresh peaches can be a bit overwhelming in the sweet department.

My husband LOVES fruit dessert, so I knew that he would enjoy this choice. The ice cream was smooth and dense having just enough of a tang that the natural sweetness of the peaches shined through. It was like a spoonful of summer, absolutely lovely. My husband proposed all over again after enjoying this dessert.

Celebrate the Feast!

Mary   

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Peach Ice Cream

recipe adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz

Ingredients:

1 1/3 pounds peaches (about 4 large peaches)

1 peach cut into small chunks

1/2 cup water

1/2 cup sour cream

1 cup heavy cream

1/4 teaspoon vanilla extract

a few drops freshly squeezed lemon juice

Directions:

1.  Peel the 1 1/3 pounds (4 large) peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, non-reactive saucepan over medium heat, covered, stirring once or twice until soft and cooked through, about 10 minutes

2.  Remove from the heat, stir in the sugar, then cool to room temperature.

Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

3.  Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer's instructions.

4. Add in the chopped peach right before ice cream is done creating extra chunky texture. 

i heart cooking clubs ~ chicken w/rice & nut stuffing

This weeks theme at I Heart Cooking Clubs is Lunch Box, with several food bloggers sharing Mark Bittman recipes that they would take or have their children take for lunch. I was a little challenged by this because I no longer have little people who take their lunches to school. 

My guys are all about leftovers. They both have access to microwaves at work or school so I looked into my deep freeze for inspiration. I saw before me an entire shelf of chicken. Choice made! Now to find a "new recipe" that would take me out of the box. 

I sat down with a cup of tea and Mr Bittman's How to Cook Everything.  I strolled through the poultry section and this recipe caught my eye. Nuts and Rice? Curiouser and curiouser. I stayed pretty true to the recipe except that I changed out the currants for dried cranberries. The flavor combination reminded me of mild Indian food. Yumm!

The boys really enjoyed this little side trip to an exotic land. Their favorite part was the rice. Pistachios are now a new family favorite. I love it when I make something new and out of the ordinary and they really like it. It makes the extra steps of love I take in the kitchen all worth it. This one's a keeper!

Celebrate the Feast!

Mary

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Roast Chicken with Rice and Nut Stuffing

recipe adapted from Mark Bittman's How to Cook Everything

Ingredients:

1/2 cup long-grain white rice (basmati is best)

4 tablespoons olive oil or butter

1/4 cup pine nuts or shelled pistachio nuts

2 tablespoons raisins or currants (optional)

Salt and freshly ground pepper to taste

2 tablespoons freshly squeezed lemon juice

1 tablespoon minced fresh marjoram or oregano leaves or 1 teaspoon dried

1 whole 4 1/2-6 pound chicken trimmed of excess fat, interior cavity cleaned, rinsed and patted dry with paper towels

Directions:

1.  Bring a large pot of water to boil; salt it.  Add the rice and simmer; stirring occasionally, until it is tender but not mushy; 8 to 10 minutes.  Drain, rinse and drain again.  Preheat oven to 400 degrees.

2.  Heat 2 tablespoons of the oil or butter in a large, deep skillet over medium heat for 2 minutes.  Toss in the nuts and raisins or currants, and stir for 1 minute.  Add the rice and stir, seasoning with salt and pepper, while cooking for another minute; the rice need not get hot.  Add the lemon juice and half the herb.  (You may prepare the recipe in advance to this point.  refrigerate well wrapped or in a covered container for up to 2 days before proceeding.)

3.  Stuff the chicken loosely with the mixture.  Do not overstuff, if there's extra stuffing, just heat on the side and serve later.  Truss the chicken if you like and rub the chicken with 1 tablespoon of the remaining olive oil or butter and and season with salt and pepper.  Place on a rack in a roasting pan, breast side up and put pan in oven.

4.  Roast the chicken for at least 1 1/4 hours, depending on size, basting with the remaining tablespoon of oil or butter about halfway through, and any pan juices that accumulate.  The bird is done when an instant read thermometer inserted into the thickest part of the thigh reads 160 to 165 degrees.

5.  Remove the chicken from the oven and let it rest for about 5 minutes.  Carve and garnish with the reserved herb and serve with the stuffing and pan juices.

focus...

As a supporter of this ministry I knew I had to share this. Awesome message!! Go get 'em team. All for God and God for all!


More than a Game from FOCUSNational on Vimeo.

too good not to share...

My dear friend Marques over at The Q Continuum has written a beautiful piece this morning about brokenness. It's just too good not to share. Happy Thursday!

Broken Shells and Broken Hearts

small successes (vol.50)...

"It’s important for moms to recognize that all the small successes in our days can add up to one big triumph. So on Thursday of each week, we do exactly that."

Danielle Bean @ Faith and Family LIVE!

1.

I cheered from the sidelines this week. This whole college mom thing makes me feel a bit bipolar sometimes. The highs and lows are insane! I find myself on my knees with great regularity. That's a good thing.

2.

Since I promised myself and my hubby I would use whatever food stores were on hand before making another big shop, I have embraced chicken with a passion this week in the kitchen. When I was making the weekly menu I discovered that we had an entire shelf of chicken in the deep freeze. 

I would love to know your favorite chicken recipe. 

Inspire me!

3.

I have done 45 min of cardio every day. 

Did you read that? 

EVERY DAY! 

I think we have discussed many times my dislike of sweating, especially in public! 

Is that applause I hear?? 

Oh yeah baby...sweat is beautiful. 

Well not so much but the sweet little dress I have my eye sure is lovely and I WILL be in it one day. 

Head on over to FaithandFamilyLIVE! to read more successes. Let's encourage and support one another!

Blessings and Grace.

Mary

the cheering section...

Jonathan loves to make Court laugh. Tousling her curls always does it.

I have always wanted to be a mother.

I had baby dolls when I was little. I dressed them and fed them with care. I carried them, rocked them and sang to them.

When ever anyone asked me what I wanted to be when I grew up I would answer "A Ballerina and a Mommy."

I babysat my younger siblings as well as half the neighborhood in my teen years. I married at the young age of 20 and had my children at 22 and 25.

I loved my little wee ones. I dressed them and fed them with care. I carried them, rocked them and sang to them. In the darkness of night I prayed many prayers, sought answers to questions I never thought I would ask and began a relationship with the Father that still comforts  and challenges me today.

"For the LORD gives wisdom, and from his mouth come knowledge and understanding. He holds victory in store for the upright, he is a shield to those whose walk is blameless for he guards the course of the just and protects the way of his faithful ones. Then you will understand what is right and just and fair—every good path. For wisdom will enter your heart, and knowledge will be pleasant to your soul."

Proverbs 2: 6-10

As they grew my parenting was very hands on. Parenting was so different for each of them. For my son there were years of Lego building, Narnia reading, GI Joe rescuing, science experiments blowing up, math, math and more math. There were time outs, 1, 2, 3 countings, groundings and so many rosaries prayed I have lost count. I homeschooled him and celebrated each milestone with great joy. I was not/am not the perfect parent but I have never/will never give up in this my most important vocation.

Now Jonathan is going to be 21 in a matter of months. Parenting is no longer "hands on" but learning to be "hands off". I am no longer the coach yelling instructions from the sidelines or teaching a new move or play. I no longer walk through the math problem or science experiment.

These days I am bundled in the bleachers, watching with great eagerness to see what happens next in this great adventure. Well, let's be honest. Sometimes I watch smiling and laughing and sometimes I hide my head in the stadium blanket waiting for that particular play to be over to see what kind of train wreck exists afterward. This is what parenting a child in college looks like. Some days are better than others.

I am the cheering section, screaming at the top of my lungs;

 "Great job son, awesome work."

"Dear Jesus, keep him safe. Watch over him."

"Good choice. I am so proud of you."

"You can do this. I know you can."

Occasionally there is booing for a missed play or a penalty on the field.

This is always followed by " Shake it off. It's going to be OK. You've learned what not to do, now move on."

It is difficult for me to let go. I pray everyday for his safety out in the world. I am constantly giving him back to God to hold close. Now that is choosing his major and figuring out his future career, I find myself praying fervently for his vocation. I pray that he hears God's call deep in his heart and that he listens to whatever Our Lord shares with him.

Parenting continues to evolve and change for me but the end goal never will. I wish for my son's happiness and well being. I pray that he finds his calling and remains a man of God until he takes his last breath. I pray if he is called to be a husband and father that he honors those vows as his father has. I pray he loves his children as much or more than we have loved him and his sister. I pray he is able to lead his family to Christ.

He has faced a lot this past year. He is working through some difficult things for one so young. His growing up years were not typical and there are scars on his heart. He is strong and his intention is pure. He loves his God and his parents and makes his sister laugh on a daily basis.

 "Therefore we do not lose heart. Though outwardly we are wasting away, yet inwardly we are being renewed day by day. For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all. So we fix our eyes not on what is seen, but on what is unseen. For what is seen is temporary, but what is unseen is eternal.

2 Corinthians 4:16-18

Life doesn't always look like what it does in the movies, sitcoms or in books. It's messy and very unpredictable. We are not in control. God is. It's a hard lesson to learn. Some of us are still learning it.

What's a mother to do?

Cheer like never before and continue to walk with HIM.

Blessings,
Mary

tasty tuesday - shrimp bruschetta and a sea breeze

 Football season has begun. Unfortunately for us, our team did not do well this weekend which made the food ever more important to the event. I decided to step outside my typical "dips and chips" box and try something a bit more sophisticated. The bag of frozen shrimp was calling me from the deep freeze. The challenge was on.

I found the recipe in this months "Taste of the South" magazine. It was simple and the finished product reminded me of the hot shrimp dip we always order at Macaroni Grill. It was quite yummy.

Since the Redskins were getting their backsides handed to them on a platter, hubby decided that something stronger than beer may be necessary. Vodka to the rescue. Add a little cranberry and grapefruit juice and we have a lovely Sea Breeze we can enjoy without all the sand in our shorts.

Football never tasted so good!

Celebrate the Feast!

Mary

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This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.

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Shrimp Bruschetta

recipe from Aug/Sep 10 issue of Taste of the South

1 (12-ounce) French baguette

1 pound fresh medium shrimp, cooked and finely chopped

2 teaspoons Old Bay Seasoning

1/4 teaspoon garlic powder

1 plum tomato, seeded and finely chopped

2 tablespoons finely chopped green onion

2 teaspoons olive oil

1 egg white

3 to 4 tablespoons mayonnaise

1.  Preheat broiler

2. Cut baguette into 24 (1/2 in thick) slices, place on a baking sheet and broil until lightly toasted, 4 to 5 minutes per side.  Let cool

3.  Preheat oven to 350

4.  In a medium bowl, combine shrimp, Old Bay Seasoning, garlic powder, tomato, green onion, olive oil and egg white, mixing until blended.

5.  Spread each slice thinly with mayonnaise, and then spoon shrimp mixture evenly over the bread slices

6.  Bake until heated through and lightly browned, 10 to 12 minutes.

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Sea Breeze

recipe from Mark Bittman's How to Cook Everything

 3/4 cup vodka

1 1/2 cup grapefruit juice

1/1/2 cup cranberry juice

lime wedge for garnish

Place the first three ingredients into a pitcher w/ice. stir. 

serves 4

multitude monday ~ balderdash!

Some lovely inspiration for my home. See the new ironing board cover? It's from the lovely Cheryl. It makes me smile every time I go to do that chore. Check out her website to purchase your own.

I spent the weekend away from all things on-line and just enjoyed my family and my home. Friday was intense with Courtney's guardianship hearing and then Jerry had to take his comprehensive final exam for his MA in History. Both turned out extremely well for everyone. By dinner time though I was complete mush. Quiet was what was needed for the next few days. The first thing I did was turn off the TV and computer and focus on being present to my husband and children.

So Saturday I cleaned the house from top to bottom while the boys worked out in the yard. Then I ironed and took care of more laundry. It was good to be industrious and get things in order for the busy week ahead. Then I baked some fabulous muffins (see below) and we had a movie double header and then I headed out for a quick meal with a dear friend who had called last minute. It was just lovely to catch up after several months of not being able to meet. Then home and some writing.

Sunday was Mass with a phenomenal message by our Pastor. Self-discipline is the theme of the week. So important. Then we went home and played a rousing game of Balderdash. I can't remember the last time I laughed that hard. Oh my gosh...too funny! A lovely meal was made by many hands. Then it was sofa snuggle time with Court and Mrs. Piggle Wiggle. 

I stayed home (mostly), it was quiet and just plain wonderful. On this Monday I am grateful for:

#31 - laughter until it hurts

#32 - last minute dinner dates with a dear friend

#33 - family 

#34 - a biblical message that inspires and requires more from me

#35 - fresh juicy, delectable peaches

#36 - a exquisite cocktail sipped slowly with the one I love

#37 - many hands in the kitchen creating loveliness

#38 - a kind judge who granted us the greatest gift. to care for our daughter until the end of her days. Praise God!

#39 - for hard working men who mow and weed and water and think it's FUN!

#40 - beautiful roses still blooming

#41 - a renewed desire to learn

Thanks to Ann@Holy Experience for hosting Multitude Mondays.

sweet sundays ~ ginger peach muffins

I love the smell of peaches in the summertime. They are sweet and juicy and remind me of summer camp when my Mom would pack them in my lunch on a daily basis. LOVE them!

Now combine this beautiful fragrant fruit with some healthy whole grains and ladies and gents we have fabulocity happening in the kitchen! My husband took these to the office and my favorite quote form one of his co-workers was "These are money in the bank." You gotta love that!

So make that summertime withdrawal from the goodness bank and bake a batch of these little wonders. Healthy and delightful.

Celebrate the Feast!
Mary

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Ginger Peach Muffins

recipe from Good to the Grain; Baking with Whole Grain Flours

Butter for tins

2 tablespoons plus 1 teaspoon fresh grated ginger

Peach Topping:

1 large or 2 small peaches, ripe but firm

1 tablespoon unsalted butter

1 tablespoon honey

Dry mIx:

1 cup oat flour

3/4 cup[ all purpose flour

1/2 cup whole wheat flour

1/4 cup sugar

1/4 cup dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

Wet Mix:

3 ounces unsalted butter melted and cooled slightly

3/4 cup whole milk

1/2 cup sour cream

1 egg

3 tablespoons finely chopped crystallized ginger

1. Place a rack in the middle of the oven and preheat oven to 350.  Rub muffin tins with a 1/3 cup capacity with butter

2.  Grate the ginger into a large bowl.  Some will be used for the topping and the rest for the batter.

3.. For the topping, halve the peach, remove the pit and slice the halves into slices about 1/4 inch thick.  Add the butter, honey, and 1 teaspoon of the grated ginger to a medium sized skillet.  Place the skillet over a medium flame to melt the mixture, stirring to combine.  Cook until the syrup begins to bubble, about 2 minutes.  Add the peaches, toss the pan to coat them with the syrup, set aside.

4.  Sift the dry ingredients into a large bowl, pouring back into the bowl an grain or other ingredients that may remain in the sifter.  Add the wet ingredients tot he bowl with the grated ginger and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

5.  Scoop the batter into 9 muffin cups, using a spoon or ice cream scoop.  The batter should be slightly mounded above the edge.  Toss the pan of peaches to coat them with the pan juices.  Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter.  Any extra peaches are delicious over yogurt or ice cream.  Spoon the pan juices over the peaches.

6.  Bake for 24 to 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color and the edges of the peaches are caramelized.  Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool.  This ensure the muffin stays crusty instead of getting soggy.  These muffins are best eaten the day they are made.  They can be kept in a airtight container for up to 2 days or frozen and reheated.

mary's book basket ~ "amish proverbs" by suzanne woods fisher

"If you want to know a people, know their proverbs. These small, concentrated packages of insight allow outsiders to peek into a fascinating closed community. In Amish Proverbs, a collection of more than 200 proverbs uncover the rich heritage, folklore, faith, values, history, and essence of the Amish people. Ranging from the simple to the profound, from the serious to the humorous, these sayings will stick with readers through life's joys and sorrows." 


Author Suzanne Woods Fisher is known for her Christian Inspirational Amish novels. Her newest non-fiction book is a wonderful gem filled with pearls of Amish wisdom. She shares some wonderful stories in between these fabulous little quotes. I laughed at many of them. I could here my own Mom and Dad with some of these.

 A few of my favorites:

"Those who let God provide will always be satisfied" - This reminds me of my Dad. He lived this fully. "God never abandons a faithful servant" he would say. "He fills all those spaces that the world cannot." 

"The only time to look down on your neighbor is when your bending over to help"- This one sounds like something my mother would say. She is all about service. She would be the one to sign the family up for a different project at church every season. We did yard work, helped stock the food pantry, served meals at the soup kitchen and babysat for families that could not afford a sitter. "We are all neighbors." Mo would say. "We all need a hand from time to time." 

"Raising boys is as easy as digesting iron"- I grew up with six brothers. Oh the stories I could tell you! I have one son and he has enough stories for his own book. Oh Nellie the iron I have tried to digest! This particular "proverb" is my favorite. 

Now a saying that I heard most growing up in my house was from my Dad. Anytime we had something difficult to deal with my Dad would say "Smile like a donkey eating thistles." I hated it when he said that because I knew that I had to suck it up and just deal with whatever was coming. I found myself telling my son the same thing the other day. Sometimes you just have to push through no matter what. Funny what stays with you. 

I enjoyed Ms Fisher's stroll through the Amish culture. The proverbs made me laugh and a few brought back some great memories from my childhood. Pick up your copy from any of these online retailers: Amazon, Barnes and Noble, Christianbooks.com, Borders.

small successes (vol.49)...

"It’s important for moms to recognize that all the small successes in our days can add up to one big triumph. So on Thursday of each week, we do exactly that."

Danielle Bean @ Faith and Family LIVE!

1.

Yesterday was such a fabulous day. Courtney turned 18 and we took her to the Basilica of the Immaculate Conception in DC where I read to her all of your wonderful birthday wishes. 

My success? Well it was pouring cats and dogs yesterday and the traffic was beyond atrocious. It took us two hours to get downtown! Normally it only takes 45 min. We listened to praise and worship music the whole way down so I did not totally lose my mind. Courtney smiled and hummed right along and we all stayed happy, happy, happy!

2.

I have stuck to me "no eating after 7 p.m. rule" and it has helped me to break the "I'm bored" snack attacks that can be so overwhelming when I am tired. 

3.

I said "no" to a volunteer request. It was harder than I thought, but I am OK with the result. This new time/talent/treasure "budget plan" might not be as difficult as I thought. Trying to preserve my couple time/family time/writing time is important so I had better get used to saying it more often.

Head on over to FaithandFamilyLIVE! to read more successes. Let's encourage and support one another!

Blessings and Grace.

Mary

for my courtney...

Courtney's first and last encounter with a wide brimmed hat.
She's loving it...not so much!
age 2 - 1994

Hello Blue Eyes,
Happy, Happy Birthday my girl! I have been blessed to hold you in my arms for eighteen years and yet when I close my eyes it feels like just a moment. Oh my daughter there is so much I want to say to you, that I want you to truly know deep in your heart.


You are a miracle. I have lost count of the times Daddy and I thought we would lose you in the past eighteen years.  Too many nights in some generic hospital room, I have whispered my goodbyes to you as another seizure racks your body and literally takes your breath away. As the alarms go off and nurses rush to help I hold you urging you to stay with us a little while longer. I just can't help it. Your my girl. I can't stop the tide that sweeps me away every time your choose to stay and fight one day longer. I know that one day God will say "Enough. Come home" and you will fly to him with such beautiful haste. I know that in my head but my heart will always be completely unprepared to let you go. You have baffled every doctor you have ever met by being a quiet and tenacious witness for life. No one can explain how your still with us. But I know why...


You are loved beyond reason. I prayed for you my whole life. You know that your Mamma grew up surrounded by boys and I dreamed that one day I would have a precious little bundle wrapped in pink. God answered that prayer when he sent me your Daddy who gave me you and Jonathan. When I held you that first time, I saw it all in a moment. Three white dresses. One for your Baptism, one for your First Communion and one for your wedding day. Well my love, two out of three isn't so bad. I held you close to my heart and looked into those deep pools of blue and promised you I would love you forever, no matter what. You were perfect then and you still are. I did not know then the path God had chosen for us but I can assure you that even if I did I would still make that same promise.

April 2010

Your Daddy made one too, many years later. He knelt by your bed and held you your hand in his in the middle of a hospital room and promised you that we would fight for you and with you for however long you needed us to. It didn't matter if that was one hour, one day, one year or twenty. Oh, how that man loves you. Late at night as you sweetly snooze away, he stands over your bed and just takes you in. Sometimes he sings your favorite song "You Are My Sunshine" quietly and you smile in your sleep and sometimes he just watches you breathe. It's a precious thing, your breathing and the sound of your gentle snores make us smile. He never leaves you without giving many, many kisses. I love nights like that.


We both love you with everything we have Court. Know that.

2003

You make us laugh...a lot. Your timing is impeccable as well. You will have your mouth filled with something mushy and green and then it happens. AAAAACHOOO! You sneeze it all over me, Daddy, J-man and half the kitchen. Then you start giggling like it's the funniest thing that's ever happened. Or there was the time when Father B was giving you the Anointing of the Sick before surgery and right as we bowed our heads to pray over you, you ummmm...tooted...loudly. Your brilliant Daddy said "I guess the Spirit moved right through her." I think I actually hurt myself that time I was laughing so hard. Then there's the 60 minute rule you have for Mass. You are peaceful and happy for exactly 60 minutes and then you start to sing at the top of your lungs. Last week Father even apologized afterward. He knew he had gone over because you let him know with panache. There is joy and laughter in our home because you are here.

September 2009

You see the world as God sees it, filled with love. You have your Daddy's eyes you know. The purest grey blue like a troubled sky. It just seems right to me. Your both such deep thinkers. You ponder the world in all it's wonder in the quiet of your heart. I will never forget the last photo taken before you lost your sight. You were so happy, eyes wide open, laughing and clapping your hands. I swear you still "see" the world the same way you did then. There is life to be lived and celebrated. Yes, there is sorrow and pain but God outshines it all, doesn't He? You see that don't you. It's why you always lift your head when we go into to church. Your looking for your Beloved and when you see Him, your face lights up and you start to sing. I watch you in amazement, astonished knowing you can in a way I cannot. You see only LOVE. I wish I were so blessed.

October 2003

You are courageous. Many years ago I came to know that you have accepted this path God placed you on. I don't completely understand how that can be when I still struggle with accepting it from time to time. And yet when I sit with you and we pray there is a calm that descends upon you. It is an amazing thing to witness. I have actually felt the spirit move. He surrounds you and just embraces you. You become a holy space and I thank God for it. I thank Him everyday that He holds you so closely, encouraging you to keep walking in faith thereby inspiring us to do the same. One time I was praying and I had a vision of the Blessed Mother holding Jesus broken body after they took Him from the cross. She was wiping his wounds and whispering soothing words of love like mothers do. In an instant the picture changed and it was me holding you. God was showing me that I serve Him with every act of love I show you. It is an easy thing to love one so brave. You have the hard part my daughter. I will happily serve Court no matter what, no matter when. Always...

Jonathan and Court - 2005

My eyes are leaking as I write this. I can't help it. I am a crier you know. I just want so badly to fix things and make it all better. I want to wipe away that terrified look that comes across your face at the beginning of every seizure. I don't want you to ever feel scared or hurt or alone. But I know that this is totally out of my control. It will not be here in this place that you are healed. It will not be here that you run and jump and dance with grace and beauty. That will be reserved for when you dance at the throne of the Creator. When you run into Jesus arms and are swept away by your Beloved. Oh the glory of that day! It will be filled with such exuberant joy for you.


Until then my sweet girl, it's you and me, Daddy and J. We will LOVE you and care for you ALL the days of your life. We will find the joy in the shadows and we will never give up. Remember what Grandpa Green taught us so well "We walk this way but once, so live like it's your last day." So we shall.


On this day we celebrate another year conquered, not only surviving but thriving as a family. Another year growing closer to our Redeemer. We celebrate life in all it's craziness. We celebrate you my daughter, filled with such grace and dignity.  Court, I learned long ago that you belong to God alone. We just have the privilege of loving you for a little while longer.


Thank you Jesus for the gift of Courtney Elizabeth Lenaburg. Thank you for a year filled with hope and challenge. Thank you for trusting us to love and care for this most precious life. 


I am humbled and honored to call you daughter.
With ALL my love,
Mamma

tasty tuesday - courtney's princess pudding

Not the best picture. I overbeat the whipped cream.
Trust me though, you must try this dessert.

My sweet girl loves chocolate. Unfortunately she can't have sugar very often because it can bring on seizures. So three times a year, Christmas, Easter and her birthday, I make my girl some fabulous pudding. She eats every single spoonful with great glee and smiles from ear to ear.

So since this week it's all about the Courtmonster, I thought I would post my favorite chocolate pudding recipe. It's from the fabulous cookbook Pure Chocolate by the incomparable Fran Bigelow creator of Fran's Chocolates. It's called Princess Pudding. Perfect don't you think? This is not a dessert for the faint of heart. It is rich, dense and very filling. The flavor is intense and oh so good. It's not a difficult dessert to make so don't be shy. Step on up and give it a whirl.

Tomorrows the big day! So click here and please take a moment to leave a comment for Courtney wishing her Happy Birthday. Leave your favorite bible verse, quote or something encouraging. I will read them all to her tomorrow.

Celebrate the Feast!

Mary

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This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.

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Princess Pudding

recipe from Pure Chocolate by Fran Bigelow

Ingredients:

1 1/4 cups heavy cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise
5 large egg yolks
7 ounces semisweet chocolate, finely chopped
Fresh whipped cream

Directions:
1.  In a small saucepan combine the cream and sugar.  Using the back of a paring knife, scrape the vanilla bean seeds into the mixture.  Toss in the bean.  Place over medium heat and bring just to a simmer.  Remove from heat.

2.  In a mixing bowl, whisk the egg yolks until frothy.  Slowly pour 1/3 of the cream into the yolks, whisking constantly.  Pour the mixture pack into the pan and return to low heat.  Cook, stirring constantly, until the mixture coats the back of a spoon (about 160 degrees F)

3.  Remove from the heat.  Remove and discard the vanilla bean.  Add the finely chopped chocolate and whisk until melted and smooth.

4.  While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups.  Let cool slightly then top with the whipped cream and serve.

Princess Pudding is best served at room temperature to bring out the chocolate flavor.  It can be refrigerated as long as 2 days.