Monthly Archives: July 2012

Aunt Grace’s Breakfast Casserole

28 Saturday Jul 2012

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Jesus is Lord over my spirit, my soul, and my body. Philippians 2:9-11

Jesus has set Aunt Grace apart.

She is an intercessor, a woman of prayer.  Her prayers and lifted hands brought peace to my husband’s Mom as she was on her way to Jesus. Uncle Tom and Todd had stayed bedside all night. When Grace arrived she brought comfort to Marilyn as she spoke to her unconscious soul with God’s Word, speaking words of praise and power and praying for healing.  And she gently touched her cheek and brushed her hair with her fingers.  Her presence, her touch and her words brought almost immediate comfort as could be seen on the heart rate monitor.  Immediately her elevated heart rate dropped and normalized at a much less labored rate.  My husband had wondered whether or not her soul was still with her unresponsive body.  Grace’s presence and the resulting physical response by his mother gave comfort that she was.  As the family prayed together in the remaining time, Marilyn began her walk into eternal life.

Whenever I visit Grace my faith is strengthed.  Her own faith, and her genuine interest reflected in the questions she asks and the attention she devotes to the conversation reveal someone who listens intently.  Time stops in these moments and I feel valued.

Whenever I enter Uncle Tom and Aunt Grace’s home I am wrapped in love. Her tiny fairy-like frame and gentle hands, and her lilting South Carolina accent always greet me with the most tender hug of welcome.  I have learned that a visit to her lovely home brings rest to this weary traveler, and her special brand of southern hospitality creates a peaceful environment. The beautiful setting of her home is a natural by-product of her career as an interior decorator, and I’ve always thought this home could easily be featured in an issue of Architectural Digest.  Breathtaking!

The level of her hospitality is a rarity in todays busy world, yet for her it is simply a way of life.  Fresh flowers in the bedroom, chocolates on the pillows, a crystal water decanter filled with ice cold water, and a bathroom with an assortment of luxurious necessities all say “Welcome to my home, you are special.”  No southern hospitality is complete without iced tea, and the whole process of sitting down to tea is a delight.  She prepares the most delicious meals, staging them in advance so that she has time to visit with me once I arrive.  All of this demonstrates her love, and I am filled to overflowing, and I feel like royalty.  Better than royalty I am family, and despite my being a Yankee, I feel as though I am an honorary member of the Southern Club.

In these visits the stress of a long distance road trip just melts away and I feel at home.

In the Gospel of John Jesus says “in My Father’s house there are many mansions…I go to prepare a place for you.”   Uncle Tom and Aunt Grace give you a chance to imagine what that might be like as I always feel as though I am welcomed into the presence of God through their love and blessing.

Here is a breakfast casserole I enjoyed from Aunt Grace.  May you be blessed by it!

6 eggs beaten
1 c cheddar cheese grated
2 c milk
1 ts salt
1 ts dry mustard
1 -1 1/2 lbs. sausage cooked and crumbled
6 slices of bread cubed

Place cubed bread into buttered 9 x 13 pan
Sprinkle sausage over bread.
Combine all other ingredients and pour over bread and sausage mixture.
Refrigerate overnight. Bake at 350 degrees for 50 minutes.
Serves 6

27 Friday Jul 2012

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Trish Southard

2 dozen steamed clams…steam till they open! Watch closely it does not take long.
1 lb. linguine, cooked
1 c olive oil
1 c chopped onion
3-4 garlic cloves, minced
2 cans, 8 oz. , minced clams…including liquid
1/2 c water

1 Tbsp.parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Simmer onion and garlic until golden. Add clams (do not drain), water, parsley, oregano,
salt and pepper simmer 5 minutes. Serve over  linguine.

The original recipe was in “Taste and See”.  We all knew it was his recipe.

(Brian did not recieve credit for it when it was published. )

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Ten Ideas For Wedding Showers

21 Saturday Jul 2012

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I was recently messaged by a very old friend that she would be hosting a wedding shower and would love some of the ideas I’ve used in the past. Pastor’s wives have the privilege of hosting when immediate family live out-of-town. I love to have parties, but hosting showers is hands down my favorite.

1. Mail out a small card for attendees to offer advice for the bride (enclose in the invitation).  Crane paper is best when available.

It is often the funniest moment of the event. Find the heaviest card stock available and within your budget for the invitation and the keepsake card.

2.  Ask an admired and beloved woman in the circle of family/friends to give a short meditation 3-7 minutes on the marriage union and what  they will need and not need from the group as they enter a very challenging transitional stage of their life.   Great quote to include….

I have often regretted my speech- never my silence”     Publius

3. Save all the ribbons from the unwrapped gifts and create a magnificent bouquet for the bride to carry at the rehearsal.   In the south often a substitute bride will be chose from the bridesmaids to serve the honored role in rehearsal.  Growing up in Iowa, of course, I carried my ribbon bouquet.

4. Every bride has a favorite flower. My flower 26 years ago was a deep pink rose…today I still stop as I walk my sweet Daisy and smell the pink roses when they are in bloom here in Texas.

Some brides love camelias’, Gerber daisy’s, hydrangea’s are popular. If at all possible have a few dispersed in the room in a color to match the bridesmaids dresses.

5. The punch must also match the dresses and if sherbet is not available in the color you need…plan ahead and make it yourself. Sherbet in punch is sooo good!

6. Photos of the bride as a little girl. This is just a sweet addition to cause all to pause and reflect on.

7. Display in a side room  a little glimpse of the brides trousseau…perhaps just two outfits…the departing outfit and shoes and the swimsuit, cover up and sandals.

(I recommend brides switch into an outfit when they leave on their honeymoon, this allows for a trusted friend or family member to drop the dress by the cleaners for preparation and storage).

My Uncle Fred and Aunt Bernice from Seattle hosted a party at the hotel where everyone was staying after our Riverboat Cruise wedding reception. We changed into casual dress and it was fun to stop by very briefly to bid goodbye to everyone before we left for Cancun.

8. My friend Barbara Tompkins recommends giving two wrapped frames,  one with the brides family of origin and one with the bride and groom. The gift represents leaving and cleaving.  Stating this in front of the brides family and her fiance’s family is significant. Families can wreak havoc on a new couple when they need time just to separate and solidify as God intended.

The next two suggestions are from Barbara.

9. A monogrammed guest towel. This gift represents serving one another. Barbara suggested this gift also and attaching verses on cards about serving the Lord.

10. Measuring cups… you cannot measure Christ’s love.

P.S. Barb also likes to give two baseball caps to remind the couple no one wins if you are competitive with your spouse.

Marriages grow stronger every day with Christ at the center. Make all your choices with the Word for direction.

Be kind to one another, tender-hearted, forgiving one another, as God in Christ forgave you.

Ephesians 4:23 ESV

Todd’s Ultimate Crab Soup

16 Monday Jul 2012

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As we pray to our God and Father about you, we think of your faithful work, your loving deeds, and the enduring hope you have because of our Lord Jesus Christ.

Thessalonians 1:3 NLT

Todd had begun preparing the soup early in the morning when the distinctively sweet and spicy smell of Old Bay seasoning, the aroma our family associates with our family vacations for over twenty-five years on the Outer Banks of North Carolina, worked its way down the stairs and into my bedroom.  It was the arrival of a time-honored family beach vacation tradition — crabs!  Only this day we would be enjoying crab soup for Sunday dinner when we returned from our Sunday morning worship at the Corolla Chapel.  His inspiration?  An old Maryland crab house named Eats his family used to stop at every year as kids while driving down the Eastern sea board.  They all agree it is the best crab soup they have ever eaten, and strangely, he has perfected his efforts over the years using turkey, a suitable substitute when crabs are not readily available or cost prohibitive.

As a pastor my husband serves every day caring for the needs of others and inspiring and enriching all our lives, especially mine.  We have dined at many fine Outer Banks restaurants over the years, but my favorite dining has always been at the beach house and enjoying my husband’s cooking, a creative outlet for him and a break for me.

2 Cartons of Chicken broth

1 pound can of petite diced tomatoes

1 can tomato paste

12 Blue Claw Crabs, steamed and ready to go for the soup
From these, remove the dead man (lungs) and discard, then pull off the legs and separate the shell, saving to boil for a broth  added to the soup.

From the chest piece, break chest in half, leaving the meat inside and placing these large pieces into the broth with the claws.
Old Bay seasoning to taste.  My husband uses a lot!

A touch of sugar to offset the spiciness

Salt
Pepper
Bag of fresh or mixed frozen veggies (corn, butter beans, carrots, green beans)
1-2 large cans of lump crab meat (blue claw crabs)

 Slice two cups of okra

2-3 cloves of chopped garlic

1 bottle of beer (optional)

Shrimp or fish (as a substitute for crab meat)

Bring to a boil, then simmer.

Serves 14-16

 

Brian’s Linguine with White Clam Sauce

10 Tuesday Jul 2012

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2 dozen steamed clams…steam till they open! Watch closely it does not take long.
1 lb. linguine, cooked
1 c olive oil
1 c chopped onion
3-4 garlic cloves, minced
2 cans, 8 oz. , minced clams…including liquid
1/2 c water

1 Tbsp.parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Simmer onion and garlic until golden. Add clams (do not drain), water, parsley, oregano,
salt and pepper simmer 5 minutes. Serve over  linguine.

The original recipe was in “Taste and See”.  We all knew it was his recipe.

(Brian did not recieve credit for it when it was published. )

Marie’s Banana Pudding Cake

07 Saturday Jul 2012

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These last months have been very sad and physically draining with my beloved sis Peg’s passing. I was able to recover at the home of our friends Worthe and Marie.  Our families have been friends for half a century and we have been best of friends for 20 years. They were our first visitors after our daughter was born. We have shared the wonder and awe of life and highs and lows over the years.  Everyone loves Marie and she is a living breathing example of Proverbs 31:10-31.

Marie is a great cook.   She makes the most amazing hamburgers and homemade pizza, and her very comforting banana pudding dessert I recently enjoyed at her peaceful lakefront home is classic.

The original recipe was probably on a box, but I could not find it so here is how Marie made it.  

Glass Pyrex pan sprayed with Pam

6 bananas  (sliced thin)

1 box of vanilla wafers

2 large boxes of vanilla pudding

6 cups of milk

Make pudding with milk and set aside. Line the bottom of the pan with bananas. Place vanilla wafers on top of the bananas.  Spoon gobs of pudding sporadically over the top… leave enough for another layer. Line another row of bananas and top off with another layer of vanilla wafers.  Spoon remaining pudding and smooth over the top of all.

My pan was too big so I made a quick meringue.

6 egg whites

6 -12 tbs. of sugar

Whip with beater till stiff peaks form.