Pumpkin Bread with a side of Gratefulness

Pumpkin bread, pictured with butter on top, plus butternut squash soup

I recently made this delicious pumpkin bread and I thought that it turned out better than usual. I made it to share and so far some of it made its way to my daughter's house, but that's as far as it went. (Read that as Marci ate a LOT of it.) So, I will be making it again soon! I like to make this kind of baked good and spread the love to friends and neighbors. The recipe that I am developing (and maybe this is final, for this one) is as follows:

Ingredients:

3 cups flour, all purpose

2 tsp. baking soda

1 tsp. salt

2 cups granulated sugar

3/4 cup light brown sugar

2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 15 oz. can pumpkin 

2 tblsp. apple butter

4 eggs

7/8 cup vegetable oil

1 tblsp. molasses

1/2 cup apple cider or juice

 

Preheat oven to 350 degrees. Combine all dry ingredients in one bowl and all wet ingredients in another. Mix the two together with your mixer or by hand, but it's a fairly big batch so I recommend a mixer. Grease and sugar coat two large loaf pans. Divide batter between the two and bake for about 55 minutes. Watch for doneness and when the center springs back or an inserted toothpick comes out dry. 

Options: add nuts and raisins/cranberries if you desire them! 

Let me know if you make this and please tell me how it turns out for you! I'm grateful to share it and also I'm very grateful for YOU. People are the spices in my life. You are the toppings on my toast, the sauce on my spaghetti. Ok that's enough. You get it. Thanks for trying my pumpkin bread! 

With foodie love,

Marci 

 

So, what are you eating these days? I'm making green chili- egg and cheese casserole! It's Eggstroidinaire-y!

I've been cooking up many dishes lately! I tried to think of what might inspire YOU, to open your fridge and pull out ingredients. 

I look like a Kroger advertiser! 

I decided that the recipe that I get the most enjoyment from is this one, lately. I am calling it Chili Cheese Eggstroidinaire - a casserole that is eggciting and easy to make. 😊It lends itself to changing out ingredients to suit your taste and also to the ingredients you might have on hand. 

Here are the ingredients needed:

4-6 beaten eggs

1/4 cup flour (all purpose)

1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup cottage cheese

1 cup Monterey Jack cheese

1 cup cheddar (both shredded/grated)

2 tblsp. melted butter

small can of diced green chilies

small can of rotel tomatoes, drained

1 tsp. dry mustard

Add ins:

diced ham or crumbled and cooked breakfast sausage

bell pepper, onions, (green or white), mushrooms, pimentos

1 tblsp. dijon mustard

herbs and spices, such as chervil, chives, parsley and tarragon and good ol' Cavendars Greek seasoning 

Beat it all together, reserving (or adding more) about a half cup of cheese to top the dish.

Bake at 350 degrees in a casserole dish. Mine measures 8 x12, an odd one, I know. But then, I'm like that. I've used other sizes, adding an egg or two more for 9 x 13 pans.

I first made this in Oklahoma, after tasting it at my friend Laura's house. She is a master at brunches! I miss her coffee dates! I've decided that, with my son Steve's help, I'll move my blog to a website and begin working in earnest on recipe and cooking development, in order to one day make a recipe book for family and friends. Stay tuned and follow me when you see it, if you'd like. Cooking is my true love language for people and I sometimes burn myself out, but it's a passion, for sure. 

Happy hunting in that fridge, for the items I used to make this. Let me just say - the cottage cheese melts in there and is a game changer. Don't take it out. I tried once and it was not as good. If you don't like its texture (friend whose name starts with Sonya--haha!) it melts, so do it! 

With foodie love to you,

Marci 

We Eat with Our Eyes Too

 

Above: Chicken noodle Soup and to the left, pizza with veggies and sausage

The chicken noodle recipe is below. The pizza is for color. I'll share that another day! 

I recently saw a friend's Facebook post, showing a meal this person loved, which was served at a local restaurant. Since I read the post as well as looked at the picture, I could see that it was a tasty pasta dish. But it really stopped me, because it was so monochromatic in color! It was a tan, bland looking pasta dish. I'm sure it was very good! The description sounded good but the picture was unappealing to me. I admit, I'm a big ol' foodie and I can cook and bake a bit above average if I do say so myself! I wondered why the restaurant didn't add some color to the dish, to appeal to the eyes too. I know we eat with our taste buds and bellies but we also 'eat' with our eyes and this is important to this self-proclaimed foodie. So restaurant owners listen up: when you serve a dish, add some color even if it's parsley! But also, would it hurt to add peas, mushrooms, peppers and onions too? No it wouldn't! Could tomatoes add some appealing red color to the dish? Yes! In addition, these colors add nutrition and balance to our diet! 

Even when I make chicken noodle soup as I did yesterday, I added celery, onions and carrots to the chicken, broth and egg noodles. (That's all of the ingredients, except herbs, salt and pepper.) The carrots add color and great nutrients too! When I reheat the soup, I might even add in some small pieces of broccoli and zucchini for more color and value. Just do it for me, chefs of the world. Whether you are a home or restaurant chef, add that color so that I want to come back for more! Please? Thanks and you're welcome! 

Recipe for Chicken Noodle Soup

I made enough for about 6 folks with the following:

4 chicken breasts with a tablespoon of olive oil in the crockpot, set on high. 

After 1.5 hours, reduce heat and add chicken broth, sliced carrots, celery, and onions. I used about one cup of carrots and 1/2 cup each, the other two veggies. Cook on low an hour more. 

In a separate pot, boil your desired noodles. I used about half a bag of no yolk dumpling noodles from the store. Cook for 12 minutes, then add to the soup. Add seasoning of your liking. I added a rosemary-garlic blend, paprika, Cavendars Greek seasoning blend, and pepper and home-made Fines Herb mix. There is usually enough salt from the blends and the chicken broth. Cook for another 30-40 minutes! Enjoy! 

Choose Happiness, then Repeat!

 

    Happy 2024 everyone! 

I choose to be happy, everyday. It's a long-held belief of mine that you choose your mindset and then live it. Wow, that sounds so simple, doesn't it? But it's my recipe for grace-filled living and I stick to it, year after year. Now, I have a confession: every day is NOT happy, because I am a fallible, average human being and I make mistakes. I get angry. I experience disappointments and feel regret too, but in all cases, I do not let it make my entire existence sad. I move on and I choose to make the most of a bad hour or two and then I adjust my attitude until I can be joyful again. I do this with intention. Sometimes I sing or dance to get back in the groove. I most certainly do some sort of physical exercise because it's the best way to improve how you feel. Sometimes I call or text one of my favorite people or I may paint, sew, visit a friend, bake or play pickleball. In short, I make an adjustment and those choices manage to improve my attitude and then I am happy again. 

I've heard some people very dear to me state that they can't do what I do. I guess what they mean is that they cannot find choices that can positively adjust their feelings. But for me, it feels like a combination of bragging or prying to ask them to explain themselves. What can I ask? Should I ask if they have hobbies, maybe? Or, what if they say that all they have time for is work. Dare I suggest that they find or make time for themselves after work? Or even better, find a part of their work that brings joy and focus on that for a few minutes? Should I make such suggestions? Nope. But I do hope they read this sometime this year, and then invest in themselves by spending time on something that brings them joy. 

It's all any of us can hope for. For me, I will not make a resolution but instead if I feel myself grumbling or complaining, I will switch mindsets and choose to do that which makes me happy. This grandson, pictured above, is reason enough to make good choices, don't you think? Just remember when I say HAPPY 2024 to you, I mean it for the next 365 days and then let's repeat it the next year too! I hope it's a great and happy year for each of us. Choose wisely! 

Last Meals that weren't meant to be last meals

    The two pictures here recall our last meals with Dad as a family. We didn't know they would be the last, but nevertheless, they were. My actual last meal with Dad was a few days later at his house, where we had homemade burgers, a baked potato and a salad that I prepared for Terry and Dad, the day before we left the beach for home. It was COVID times. Restaurants were not at full capacity and even so, we arrived early, before any chance of crowds. And we went because he'd been cooped up at home for months and we all wanted a bit of normalcy. 

As you can tell by the name of my blog, I believe that food is love. I'll say it again. To me anyway, sharing a meal is an expression of how much I like to spend time with you. It's special. It is, I insist! If you think about it, maybe you'll agree! We eat with those we love or at least, like! We break bread, we often say grace and we do these things in a ritualistic way to show honor and loving care to those closest to our hearts. So I ran across one of these pictures in my memories on social media. I paused and considered how I miss this man who has been gone from this earth for exactly 11 months on the day of this writing. I LOVED seeing Dad enjoy his food! And he had been losing weight and had been a bit more lethargic as the last few months had passed. I saw him in March for his birthday and then in late May, for a trip to the beach to check on him and to share the trip with Jordan and Allie, who wanted to visit Papa. Each time, he was thinner and a bit more quiet. But otherwise, he was Dad - he was happy or optimistic as he put it, but otherwise he was good. So we took him to Martinis one evening, then an Irish Pub near his house (he had Shepherd's Pie) and then to Calabash for their famous popcorn shrimp. Dad ordered a senior fish and shrimp plate and although it took a while, he cleaned his plate!  I remember these days so clearly, because we slowed down, talked, ate, laughed and enjoyed each other. 

I cannot recall what I said to him, other than "I love you". I cannot recall every visit with Dad over these past few years but I know this - I loved this man and he loved me. He loved his 'people'. He just loved us. Here’s my plea to you. Go share a meal with loved ones after reading this. I hope it happens soon. I know you will remember to slow down, and to put your phone down too. Look at the people surrounding you. Indulge in those extra few moments. Do it for love. Do it for the memories. Do it for yourself! 

                                                            

A Goodbye 2020 Poem

 

She ponders the life she lives, and feels deep down in her being

that the world will recover but will she ever feel the same?

It’s ok if not, because the earth is a giant, lovely mother

that hugs you to her with sunlight, waves and moonbeams and so much

beauty, all around her. Still, she wonders if all will be ok in her world.

Will it? She decides that it will because there’s resilience and grit

and friendships too, if you know where to look for each.

There is music to soothe the soul and also to rock the blues away.  

Also, there is dancing and art and books upon books to show the way

 or to make you forget the sadness out there. Sadness in there too.

Loss. Grief. Anger that might be more like disappointment.  But wait!

There’s also exquisite beauty in the mountains and deep abiding love

among her favorite humans. She feels this so strongly that she decides that all is

right with the world. Her world. Our world. And so…it is, and will be and shall be.

Marci R. Dec. 31, 2020

Moonglow, an Attitude of Sorts

 

                                          (Pictured, Obey River Campground, TN on 10-31-20)

Moonglow 2020

Nov.15, 2020

This image more aptly represents me, in the time and place, Nov. 2020, COVID times. I’ve done some soul searching since my son arrived home for an extended visit to us for the holidays, from Mexico. He casually mentioned that my posts are nicey-nice…or something like that! “Well,” I exclaimed. “I think I’m trying to counterbalance the nastiness that is often all that one sees in social media” I tell him. Then I think about it for a few days.

Now this image is a true representation of me at the present because it shows bright light in the dark and I am NOT the bright light. I am searching for it. I search by thinking of trinity in the reflections in the water and sky. The Father, Son and Holy Ghost are a beloved trinity. My husband, kids and family, another one. My friends, here, far away and long gone, yet another. I see hope, light and love, (another trinity!) in all of these.

Then, there’s the underlying, under the surface fears going on with me. I am facing a project that is not easy for me. I am creative, but very, very unorganized in thought and action. This project, while extremely important and meaningful, is sucking the lifeblood out of my usual positive self. Is this kind of pain, which brings to light all of my inadequacies worth the energy it takes to complete it? Well, what would I tell my students? “Have grit” I’d tell them. “Stick with it and with practice it will get easier”, I’d say. A little perseverance now will go a long way later, I tell myself! So I’ve done the equivalent of kicking and screaming, toddler style. I’ve stormed about, cried a little and stomped off to bed early. I have also worked on this project. It’s not easy yet, because I cannot create what I want, but must fit the project mold, perfectly.

I’m still trying to do this thing that is not easy. I’m still working on my attitude and feel the whole experience makes me a better human – a better wife, mom, and friend. Hopefully it will make me a better colleague, teacher and motivator. But for now, I must go into the dark night and seek the light of the moon, and face my inadequate and unorganized mess. I must shed some moonlight on it, since in this particular case, I’m not capable of spreading sunshine, but I will be again. I will by all that is in me. I will.

Now my social media persona is not all of me and now you see that. Like most, I want to be sunshine and nicey-nice. But sometimes, I’m a dimly lit moonglow and that’s ok.

Sourdough and Such!

 

Folks, this time I must defer to King Arthur for the recipe, because I tried really  hard to just stick to it! And the product was very nice and tasty too! 

https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe?fbclid=IwAR1f6Z6Na6_FUCTyPC8n_ETFxKhXXvfKa4OcpvYxarxWucdRGILU5CywO3Y&yoReviewsPage=2

Hopefully this link will take you right to their page. The main takeaways are this:

1. Sourdough starter takes patience, and a good memory...or good notes! It has to be fed at first, once a day and later, every 12 hours...twice a day! I started with my own new starter. It began with a cup of whole wheat flour and a 1/2 cup of lukewarm water. After this initial time, feed it with white all purpose or bread flour. If my memory is correct, the wheat gives a kickstart to the natural fermentation process of a sourdough. 

2. I almost forgot a few times. It is somewhat forgiving, this starter I'll call her 'Sally starter'. She looked a bit peckish a few times, but she bubbled right back up once I fed her. I even used half the required amount of flour and water once and she survived! 

3. On the 7th day, Sally rose to the occasion! See the very simple recipe that consists of water, flour, yeast (I really did add 1 and 1/2 tsp.) salt and starter!  I'm going to make more in a few days. Now Sally is chillin' in the fridge and if I read correctly I just take her out, feed her, then repeat, after she bubbles again. 

My main goal now is to use the 'discard' starter in recipes like pizza crust and pancakes. Confession; I used about 1 tbsp. of her in today's morning glory muffins. 

Why yes, yes...I like to bake. Why do you ask? Enjoy and thanks King Arthur Flour! 

THE Sauce....Strawberry-Rhubarb - It's what's for dessert!

Maybe you have heard me talk about 'the sauce'. Well...it's the bomb. This is the Strawberry-Rhubarb sauce that I make when Terry and I just want something to put on ice cream or it's so wonderful with pound cake, sauce and some cool whip. And ice cream. Don't judge! It's amazing! AND...it's simple. Here's the recipe:

This time I made an average amount that lasts about a week or two. 

1 and a half to 2 cups chopped rhubarb

2-3 cups strawberries. I use fresh when I can. 

1/8 cup water 

After chopping your fruit to desired chunks, add that small amount of water to a pot, then add the rhubarb and add

1 cup granulated sugar. Bring to a slight simmer. Add the strawberries and about 1/2 to 3/4 cup more sugar. I do this in small bits, then taste. Sometimes the fruit is sweet and needs less sugar. Bring this to a simmer again on medium heat and add

zest of one small lemon and the juice too. If you like thicker sauce you can add about one heaping tablespoon of tapioca at this stage of simmering.  I use Kraft Minute Tapioca, that comes in a small, 8 oz. box. It's a great secret ingredient for pies and sauces!   

Just before the fruit breaks up, take off the heat. Jar it. Scoop it in ice cream. Eat it from the pot!! Enjoy...you are welcome! 

Brunswick Stew - First tasted in NC, made in KY!

Brunswick Stew is a hearty dish! I looked up its origin and found it's been around since 1898, and most likely first made in Georgia. I remember it as one of my grandmother's (Meme) dishes. Actually I remember the one time so I really don't know if she perfected it by making it over and over. But I loved this memory, because we were on Grandpa Harvey's farm near Roseboro, NC and they made it in a very large iron pot, cooked over an open fire! I thought that was super cool. I've made it a few times, and I love this meaty, tomato based wonderfulness.  Here's my recipe so far, based on a few testings.

In a crock pot,  I added about a tablespoon of olive oil, a splash of vegetable oil and 3 chicken breasts. Next, on the stove I started a small package of pork short ribs in same amounts of oil. After browning the ribs, I added bbq sauce. (Use your favorite- mine was "The Smoke Doctors" plus some vinegar and red pepper flakes.) To both meats I added a small chopped onion, so that's one total, half in each pot. Simmer for a few hours. (One hour may be enough to pull apart meat.)

So far that's 3 chicken breasts, and about a 3/4 to a pound of any pork that you'd like to eat, shredded. I used short ribs.

Next, shred meat, taking it out of pots and shredded with fork and knife on a cutting board. Then combine it all (bbq sauce too...about 2/3 cup) in the crockpot. To this add the following:

One large can of diced or stewed tomatoes
One small can tomato sauce
One container chicken stock, 32 ounces
One small bag, frozen butterbeans ( some call these baby limas)
One or two small bags frozen corn. (We had some that we froze last year...yum!)
One or two diced potatoes. More if you have room!
One celery stalk diced
One third of a green pepper, diced.
Salt, pepper, Cavender's greek seasoning (goes in everything I make!) and some roasted chicken spices that I have plus Mrs. Dash's extra spicy seasoning, and a large 3 dashes of hot sauce. I used Frank's. I think I also added Worcestershire sauce, 3 dashes.

Now step away for an hour. You have to know your crock pot or stove. I needed to come back, stir and change the temperature from high to low several times because mine overheats on high. I'd guess you need to cook it on low for at least 3 hours.

Options: I noticed when I read the history that some like this stew with green peas added. Some add okra. I did not, but I may try these, next time! This stew is thicker a day later. I usually add more stock because I like soupy stews. You do your way, and I'll do mine! Enjoy!

Basic Pimento Cheese

Pimento Cheese....it's a real southern thing! And it seems like everyone has their own take on it, including me! Well, I mix it up sometimes, depending on my partakers. For instance Allie dislikes mayonnaise so when she is around, I make it with more cream cheese/sour cream than mayo. When Steve is around I make it spicier, adding jalapenos. When I make it the 'regular for Marci and Terry' way, here's the recipe! I wonder what you think about it. Let me know!

Basic Southern Pimento Cheese:
2-3 cups shredded cheddar cheese ( this time I used one c. white sharp and one bag of already shredded cheddar)
2 heaping tablespoons of dill relish
3 tablespoons diced pimentos ( I use the jar type)
4 heaping tablespoons of mayo (see picture for my brands)
1-tsp. of pepper
1-tsp. Cavender's Greek all purpose seasoning (garlic salt works)

Mix. Taste, adjust to your liking!
Note: if you have always made pimento cheese with cream cheese, add a block! You cannot hurt anything by adding cream cheese. Nuff said!

If you want MY opinion, put this on white bread with a slice or two of tomato. YUM. If serving for a gathering, it's great on crackers or served in celery stalk slices.

                                           Pictured, the ingredients I used today.

Trying Times calls for Creative Menu Planning! March 2020

Hi friends, family and people of the blogs!

I'm home, like the rest of the world, working, living, and amusing myself with what I love to do: EAT! Unlike some of you I like to COOK what I eat. I'd invite you over, but the COVID 19 Pandemic says I cannot. So....well....I can tell you what I'm doing when I'm not working, eating, walking, napping and reading. I'm thinking about food!!!

Yesterday I made a quiche for lunch and this had me thinking - some of you do not make quiche without a recipe! I did! It was really good and I'll try to post a picture, but it was a zucchini, tomato and bacon quiche, with onions, green peppers and lots of cheese. (Half of my weight is cheese related, the other is 1/4 wine and 1/4 dessert!!!) 😃
I also used a store bought refrigerator section pie crust, eggs and milk. Ok, 4 eggs, 3/4 cup milk and about a 1 and 1/2 cups cheese. Use what you have! Heat the oven to 375, dump veggies in first, then bacon, egg/milk mixture - beaten and then top with shredded cheese. Oh, and bake for about 35 minutes.






Now what will I make the rest of the week? Well, like YOU, I must make meals with things that I have because the grocery store, while OPEN, may not have many items. So I am trying to stay home and create with my pantry, fridge and freezer options.

For lunch today, we had a tuna salad wrap. Now tuna is out for the duration!

I made beef stew 2 days ago so next I will make veggie-beef soup with the leftovers.

I can also make:
corned beef and cabbage
salmon
crab cakes with canned crab
spaetzle with ham and peas (no mushrooms, though....darn!)
several more wraps, but the ham is half gone....so is the lettuce and tomato and
pizza, yep! It's a staple at my house.

So...without looking here's what other miscellaneous things I can make:
crepes ...I have peanut butter and nutella on hand! I may have strawberries in the freezer
cookies, oatmeal or peanut butter. I may be out of chocolate chips!
carrot cake....YUM
beer cheese, because I stocked up on cheese (and I have beer)
bread if necessary
popcorn
apples
frozen corn and brussel sprouts to go with something at the top....
and I always have some canned beans and tomatoes and rice on hand!
I'm quite sure there are crackers, honey and jelly in the pantry too.

Terry and I shouldn't starve until all of that is gone. I'll probably be in a grocery store in the next week, anyway. I hope....and I pray that ALL of us learn to appreciate each other, our crazy but wonderful lives and our health, as we surface at the other end of this pandemic.

Bet I made ya look in YOUR pantry! Be well...stay healthy, happy and optimistic!
Marci

Pumpkin squares with Praline Centers

I am the queen of combining recipes, and changing them from the original!

First confession: I have too many holiday goodies left over to just quit baking. I'm pretty well known for that in my family. So...I bake more! Second confession: I started with the canned pumpkin recipe on the side of the can but I've thrown away the can. However, I'm pretty sure I remember what I did for that base. I had a refrigerator section ready made pie crust and I reshaped it into a 9x13 inch rectangle pan. Next I combined the can of pumpkin, 7 oz. evaporated milk (left over from a fudge recipe) and to this I added 7 oz. egg nog, because...why not? Again, leftovers! To this I added 1/2 cup sugar, 2 tsp. pumkin pie spice, and 1 tsp. cinnamon. Next, I added two beaten eggs. I dumped this mixture into the pan with the unbaked crust and baked at 375 for 5 minutes, then reduced to 350 for a remaining 20 minutes. If it doesn't wiggle much in the middle when you shake it, then it's done!

While this is baking, I toast a half cup of pecans. Set aside. Then I made the praline filling.
1 cup brown sugar, packed
1/4 cup half and half
Bring this to a boil, stirring constantly for about 4 minutes. Remove from heat and add 1 tblsp. butter, salt, (about 1/8 tsp) and 1 cup powdered sugar.  Stir, stir and stir some more. When smooth, place a dab into the scored squares. I think it makes about 20 squares. As soon as I spoon on the praline filling, I top with a pecan half.
Done! We like this with cool whip.
Final confession: the praline filling is courtesy of the Dec. 2019 Southern Living recipe for Chocolate Praline Thumbprints. It was the right amount of filling and yes, it worked very well!

Tomato-Zucchini Pie

It's was hot summer day and I still wanted to turn on the oven and bake. I have tried sewing instead, but I love to cook, so I allowed myself to indulge! Today's recipe is a mash up of several, but it comes mostly from the current July 2019 issue of Southern Living. I tweaked it, so it's really a Marci, other recipes and Southern Living Tomato-Zucchini Pie! This is similar to quiche, but southerners call it pie! Less eggs, no milk, but still very tasty! Enjoy!


Ingredients:
3 tomatoes, sliced, then spread out on paper towels to absorb some moisture--sprinkle with salt.
1 large zucchini, sliced, and treated the same
1/2 cup Duke's mayonnaise
1 healthy tablespoon sour cream
1 egg
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese,
 plus about 1/4 cup parmesan cheese, also grated.
1/4 cup scallions, shallots or red onion, Your choice, or use all!
1 tablespoon dijon mustard
garlic, salt, pepper, basil and chives, to taste-fresh or store bought/dried.
One pie crust. I used the refrigerated section's roll out crust.

Preheat oven to 395 degrees. Roll out crust, add to pie plate, and precook for about 10 minutes. Most folks weight it down but I usually lightly prick with a fork and shove it in the oven.

Next, mix mayo and all the following ingredients together. Take pie crust out and add a thin layer of the mayo-cheese mixture. Then add a layer of zucchini, then cheese, then tomatoes, then sprinkle a bit of extra cheese and chives/basil over the top. Reduce oven to 375 degrees and cook for about 35-40 minutes. YUM.

That sun WILL come out again!

The sun will come out...tomorrow, ....bet yer bottom dollar....you get the idea. I found a picture that I took a year or so ago, while visiting Dad at the beach. Nice, huh? He lives right there, two blocks from this picture. He never visits the beach. But he calls the beach "paradise". I visit the beach as much as possible when I visit him because it is peace, personified for me.

Why am I writing this blog today? I don't know, really. To get out some angst, to cry, to laugh, to lament or maybe all of the above. I am in a unique spot, these days. If I do too much, I'm showing off, if I do too little, I'm heartless, or lazy or something. Do you know that feeling? Lately, nothing seems right, yet everything IS right. The sun rises, as shown in the glorious picture. The day is full of useful activity for me. The planner has dates in it, of things I must do or I'd be missed. Yet...there's a nagging feeling because I get the idea that folks are judging me. I'm probably mistaken! I am a very sensitive person, but intuitively I feel when things are amiss and it just feels like that for me lately. When did this begin? As I sit and ponder this, I imagine that I'm talking to Mom or Meme and we'd cook something wonderful and discuss life. They'd lament too, about Dad not eating properly or other relatives who just need a stern talking to...from them! Eventually, they'd look over at me and say "Thanks for being our tough cookie." Well...this is a recipe for grace blog spot, so I'm using food references! Well, I'd tell them this: I'm a little tired of being a tough cookie. Can someone else be tough for awhile?  Yes, that's what I'd like, for someone to run the show, say the bold things, be the tough love gal.

We all feel this way at times, I am quite sure of that! Sometimes, it just needs to be whispered, out loud....then maybe written about, then maybe posted. Yes, the sun will come out tomorrow, and you bet your bottom dollar that tomorrow, there'll be sun. And I'll be here, Lord willing, to feel better about things. Besides, it's almost Valentine's Day and I am blessed with Terry, Allie &,Jordan and Stephen, four of the best humans a gal could want! So you see, thinking of blessings, of grace, can turn a bad feeling into a life filled with promise and love.

 A cold and rainy evening like this calls for pizza and wine. I guess this tough cookie had better start cooking! Or maybe I'll ask that blessing of a husband to take me out for pizza. I hope your sun comes out tomorrow too.

Recipe for Marriage

A few weeks ago today, daughter Allie married her love, Jordan Keeney. If this isn't a 'recipe for grace' I do not know of one! These two are marvelous together and if I could write a recipe for grace about them and FOR them, it would go like this:

A happy and long marriage IS indeed, a recipe for grace. God wants to see his people happy, healthy and filled with love in many forms--loving kindness to fellow humans, love for friends, family and last but not least, love of the romantic kind, as husband and wife. This kind of love is a bond like no other and nothing helps more than the grace of God! So what else is a recipe for a good marriage? Trust. Kindness and patience. Truth telling. Agreeing to stick together in decision making even when you are not totally sure that you on board with 'said' decision. Loving when it's hard to love, and, being loved when you are quite positive that you are being unlovable. Marriage takes commitment when you want to bolt and time when yours is all spent. It means that sometimes you wish you could only think about yourself, but you promised when you said 'I do' that you would consider the wishes and dreams for two. And possibly later, for three, four or more of you!

And how do you combine this recipe to make it last? Mix all the ingredients: kindness, tender loving care, patience, listening, truth-telling, agreements, and bind this together with love--a long lasting huge dose of it! Mix well. Mix often and incorporate the ingredients in different doses, frequently.

Recipes for GRACE? Tag! YOU are IT!

My blog, "Recipes for Grace",  is basically a blog spot for food. I usually POST about food! But today I feel obliged to post about grace. Do you feel grace in your day? I'm frankly searching for it often these days. I am a blessed, happy person but lately I feel the displeasure of the world and almost as if in concert, humanity is saying "Pfffft people, you all are just stinkin' awful." Well. Use stronger language if you'd like. I did, under my breath.

What is UP, my friends? Why the social- media/TV news- casting basicly bad mannered-all-time low LACK of good manners and basic Golden-Rule living?? WHY? Where is the GRACE? Where's the love your neighbor as yourself thinking?

I want to see, feel and hear the good news of the world. I know it's not all pretty. I realize we are not handed life, tied in a bright pink bow, served on a platter of love-- kind of world anymore. BUT. I see you. I see the ones who pay it forward at the drive-thru window, helping the yelling mom behind you, who is frustrated by screaming kids who are tired and hungry. I SEE the person helping an elderly woman out of her flooded home. So. THERE'S the grace. It's the still small voice that is tamped down because the complainers are getting more attention and frankly, more news media at 5:00 PM today.

I want to hug those of you who are showing grace and I say to you:  I see your love and I feel its effect, though small. I wish I could cook you all some apple brownies, wrapped in pink bows of love. Look past the complaints. Feel the hugs. Help me feed the hungry. And let's all fuel humanity with the GRACE of daily living....one. day at a time. I see YOU. Keep up the grace! Goodness and mercy and the Golden Rule? It IS what it's all about!

Recipes to follow, ...well,after recipes for grace!
Love and peace,
Marci

Banana Bread with Chocolate chips

This recipe is probably the most asked about, over the years.  When bananas are turning brown, this is what I do with them! The recipe originated from a kids' play group that I initiated in Lawton, OK in the 90's and comes from Judi McCormick. Judi, if you are out there in blog world or Facebook land, the only thing I tweaked was adding chocolate!!!

Recipe:

Preheat oven to 350 degrees. 

3 very ripe bananas, mashed with a fork
3/4 cup sugar
pinch salt
1 egg
1/4 cup butter, melted (DO NOT substitute margarine)
1 tsp. baking soda
1 tbsp. water (if bananas are small, sometimes two tbsp.)
2 cups, minus 2 tbsp. all purpose flour
1 cup, chocolate chips, reserving half for the top of the batter. 

Blend all ingredients in bowl with the mashed bananas. Stir by hand until mostly smooth. Use either 2 smaller or one large loaf pan. Spray with butter and sprinkle a tsp of sugar in the bottom. Batter is thick and will need to be spooned into pans. Lastly, sprinkle half of the chips on top. Option: I have used white chips when I have them. Either or BOTH, are good!

This is always a hit at coffee time at church, breakfast at home, munching anywhere, anytime.
ENJOY. :)

Shrimp Creole Learned in the New Orleans Cooking School.

This recipe came directly from my experience at a cooking school:  The New Orleans School of Cooking on St. Louis Street in New Orleans! I was there a few years ago.Ok. I was there MANY years ago (1994 maybe)  and I pull out this recipe for special occasions. I may or may not have had a Pat O'Brien's Hurricane headache the day of the cooking class, from the previous night. :) I promised a few friends that I'd post it on here for you to make/share. ENJOY!

Shrimp Creole Ingredients:
3 lbs. peeled shrimp     
1 stick butter
8 tbsp. flour
1 can 14-16 oz. tomato sauce
Trinity of:
2 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
1 tbsp. chopped garlic
1 c. chopped green onion
1 c. chopped parsley
1 tbsp. thyme
1/2 tsp. basil
3 bay leaves
3. cups chicken stock
1 tbsp. brown sugar
4 thin lemon slices
Joes's Stuff seasoning to taste
rice
Procedure:
Saute shrimp in butter for 2-3 minutes and remove; add flour and stir over medium heat (making rue) until lightly browned.
Add onions, celery, gr. pepper, garlic and saute' the veggies until transparent. Add stock, tomato sauce, rest of herbs and seasonings, sugar and lemon. Simmer at least 15 minutes.
Add green onions, parsley, and shrimp during last 5 minutes. Serve over rice.
Makes about 8 servings.

Marci's options:
I use twice the tomato and I use a can of stewed, a can of diced. I then add about a tbsp. of tomato paste. When I can, I use seafood stock or vegetable stock instead of chicken stock. Any herb seasoning will do (like blackened or seafood seasoning) if you cannot find Joe's stuff. ( think they sold it there) The lemons are a MUST. Let them cook away, for longer. Actually I make the whole thing several hours ahead and put it in the crockpot, adding the final ingredients the last 5-10 minutes. Shrimp get rubbery if you cook them longer!!!

Next? Bread pudding? I really need to blog more recipes, because it's so fun to me!!
Enjoy, family and friends.