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Trish Southard

Trish Southard

Tag Archives: Outer Banks

Healing – Part 3

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A Quiet Place With God, Aunt Grace, Bible, Blessing, Blessing others, Christianity, Corolla Chapel, Faith, family, Favor, God, Healing, Healing Words, More time with Jesus, Outer Banks, Religion and Spirituality, Restful enviroments, Retreat, simplify, Unplug

 

A Holly Hobby stitching gently nudged my thoughts as I passed it each day.

Whenever you’re blue

Find something to do

For somebody else

Who is sadder than you

 

Blood Moon   Photo by Colleen Lienhard

Blood Moon
Photo by Colleen Lienhard

 

Fill your friends’ and families’ darkness with God’s spectacular paint brush.

Stopping off in Columbia to see Uncle Tom and Aunt Grace is always a powerful time of prayer.  Celebrating their 51st wedding anniversary they are blessed by God. Grace stayed up till 1 am with me, and we prayed big and bold and color-filled blessings and prayers on everyone in our families.

Praying the Word of God over each one individually.

At the beach we sunned and swam every day, just the three of us, and occasionally Rick and Laura after work at Corolla Chapel.

I missed the family that had sat beside me the 27 previous years –with our Lord, or off to college, college bound and others spending their vacation elsewhere.

North Carolina was our state.  My husband born in Chapel Hill, our daughter’s summers here at her grandparents’ beach house and my summers for 27 years.

Refreshed by salt air and my family’s laughter and constant teasing, God comforted me.

Fresh sun, vivid oranges and blue streaked memories.

We played new games and visited different spots rediscovering the Outer Banks.

I checked out of email, FB, text and all the rest.

The spaciousness of the ocean and expansion of my time with my family turned my attention upward Praising God and lifting everyone, many of you who are deeply hurting in intercession to our Lord.  I am certain He is going to change your situation or your struggle.

Have faith and believe.

Look up and enjoy His favor and blessing.

 

 

 

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Words That Heal – Part 9

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Posted by trishsouthard in Places With God, Restful Homes for Our Families, Uncategorized

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Amy Carmichael, Bible, Christianity, Christmas, Faith, family, God, Jesus, Lord, More time with Jesus, Outer Banks, Religion and Spirituality, Restful enviroments, Thanksgiving, Words That Heal

Long holiday conversations give opportunity to affirm others for all the traits you love and respect about them.photo (23)

Some take the dance of a verbal self-indulgence.

A well placed put down lifts their ego.

But at whose expense?

“Those people are on a dark spiral downward. But if you think that leaves you on high ground where you can point your fingers at others, think again. Every time you criticize someone, you condemn yourself. ” (Romans 2:1, The Message)

Give yourself and others a gift this Christmas.       IMG_4481

Bite your tongue.

Choose to give life with your words.

Listen

Let God instruct your words

That which I know not, Teach thou me, O Lord, my God.     Amy Carmichael

Todd’s Ultimate Crab Soup

16 Monday Jul 2012

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Blue Claw Crab Soup, Blue Claw Crabs, Broth, Cook, Corolla Chapel, Crab, family, Gluten-free, Maryland, Old Bay Seasoning, Outer Banks, Recipes of Dolphin's Watch, Soup

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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family, Food on Fridays, Outer Banks, Recipes of Dolphin's Watch, Restful enviroments, Retreat

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. )

Huguenot Torte

05 Friday Aug 2011

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Faith, Food on Fridays, Outer Banks, Recipes of Dolphin's Watch, Religious Freedom

Our daughter returned from spending most of June in Europe, seeing a few cathedrals along the way.  When she returned we headed straight for the beach for time with family.  Each of the cousins took turns sharing their summer adventures on designated nights, and for our daughter’s special evening I whipped up a light, sweet, summer dessert called a Huguenot Torte, inspired by her visit to France, and with consideration of another cousin’s Huguenot heritage (French Huguenots of the 1700s were a severely persecuted Protestant people under Catholic  France for thefoftheir Reformation theology, an irony not lost on this Iowa raised Catholic).

Enjoy this Midwestern twist on an old Southern favorite, and while you do, remember that the religious freedoms we now enjoy were paid for by people of faith who came before us.

Tread carefully…

Step one:

Candied Pecans

Heat skillet to very hot, place two handfuls of pecans and one cup of sugar.  Keep a wooden spoon stirring and start lightly spraying with water.  Watch closely as the pecans carmelize and lower the heat slowly.  The whole process is very quick keep watching closely and stirring.  Place candied pecans on marble to cool.

4 eggs

3 cups of Splenda  ( A couple of people at the beach house were watching sugars and this substitution was not noticed by anyone to my great surprise)

8 -10 tbsp. flour

5 tsp. baking powder    ( you may also use 1/4 tsp. of baking soda and 5/8 tsp. creme of tartar for each tsp.) for leavening agent

1/2 teaspoon of salt

1 cups of chopped apples/ 1 cup of chopped pears

1 tsp. vanilla

Combine everything in blender, but fold in apples and pears,  pour into a 9 * 13 pan.

Place candied pecans in a bag and hammer into broken pieces.  Toss pieces gently on top the batter.  Place in oven for 35-40 minutes at 350 degrees.

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Marilyn’s Barbecued Brisket

09 Friday Jul 2010

Posted by trishsouthard in Uncategorized

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Food on Fridays, Outer Banks, Recipes of Dolphin's Watch

1 4 to  6 lb. beef brisket

1 large envelope dry onion soup mixfof

pepper to taste

dashes of liquid smoke

2 to 3 c. prepared barbecue sauce

3/4 can beer, room temperature

Place brisket, fat side down, in foil lined shallow baking pan  covered tightly with foil, which I prefer. Rub liquid smoke over the top, then sprinkle with onion soup mix and a little pepper. Pour on barbecue sauce. Wrap securely with foil. Bake 300 degrees for 3 hours ( 6-7 hours at 250 degrees). Remove from oven, open up and turn brisket. Pour beer on brisket. Wrap with foil and continue baking another hour. When done, unwrap and cool meat and slice as thinly as possible against the grain with electric knife. place meat slices back in sauce and wrapped. Store in refrigerator for another day. Heat and serve.

Note: This is a favorite of mine when company is flying in for a visit, or family coming for dinner. I put it on to cook in the morning, lower heat a little and cook all day. Comes out perfect every time!  Shred, put in sauce, and served on sandwich buns the next day.

Marilyn (Mom) Southard

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Sashimi “No Cooking Allowed”

01 Saturday Aug 2009

Posted by trishsouthard in Comedy

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Boundaries, Food on Fridays, Foodie, Mahi Mahi, Mango salsa, Outer Banks, Sashimi, Slow Food, Yellow Fin Tuna

fof

The men of my family head out to sea most summers, deep seas actually about 50 miles out into the gulf stream where Yellow Fin, Big Eye tuna, Dolphin, and Swordfish abound for the  to enjoy not just at the beach, but for at least 6 months afterwards as we all head home to different parts of the U.S.  The wives and daughters meet the boats and ooh and aah and cheer on our brave men back from the deep over the catch as it’s laid out before us on the dock.

The men caught 139 lbs. in a nice variety of fish and the first taste is always fantastic as it’s cut fresh that evening and bagged for freezing and traveling via suitcase.  Our first taste of  the Yellow Fin tuna is  raw in soy…aka…sashimi.

Jeff, Camille, Todd, Brian and I are passsionate for sashimi.

Raw tuna allowed to set out will start to stink and become rancid when its unholy alliance the parasite arrives to make it stink.  The tuna and the parasite have an unhealthy relationship.

Our boundary for sashimi is non-negotiable.  Tuna is toxic if the limits of raw are pushed.  We cut it fresh and enjoy it together.  Hold the thought on the company of others and the ability to remove yourself from toxicity.

Certain relationships  occasionally cause soul horror.  Think of it as the gory movie lived out in real life slashing up your sanity and invading your thoughts.  This is the raw tuna bacteria lying in wait to attack and invade when you forget the necessary boundary of fresh and cold.

My husband batter dipped Mahi Mahi for breakfast in corn meal. Later my brother-in-law Tom, an accomplished chef, worked with our daughter to create a feast of tuna bites and tuna ~encrusted with sesame seeds served with mango salsa.  The key to the delish on all the dishes is the fresh factor.  The fish is moving briskly into the company of its fellow coated friends and not allowed to set out alone.

When I encounter the above I meditate in John 10.

Stay with friends (sheep) and our Shepard (Jesus) to protect yourself from the theif aka. the bad shepherd coming through your roof (mind) .

Remember when a toxic individual tries to corner you alone, step away and remove yourself from the situation.   Chill in the company of others quickly  or be smelly.  The freshest fish will take on the odor of the stinky fish.  A miserable inedible mess.  The miserable stinky fish makes the fresh fish take on its characteristics.

Dr. Henry Cloud refers to this as following the misery in your life and make a rule.

Look at the misery, and then make a personal rule that will keep it from happening.”

The One Life Solution, Dr. Henry Cloud,  page 154

You are frying in oil when you allow yourself to meet with them or be alone with them in any situation.

Enjoying the omega 3’s,

Trish

Recipe:

Pan~Seared Teryaki Tuna

Marinate in teriyaki (30 minutes minimum or 6 hours max on the triage marinade) pan- sear tuna ~encrusted with sesame seeds in evoo till a lovely tan surface (watch closely this happens in just a few minutes)  and serve with mango salsa —- chopped mangoes,  cilantro, lime juice, tomatoes, garlic powder, pepper.  In a hurry buy the fresh salsa or if desperate in jar, and lots of chopped mango and wha..laaa, such a crowd pleas-er.

Tuna Bites

Throw cubed tuna in freezer bag with 1/2 flour  & 1/2 cornmeal with a smidge of  Old Bay and fry in peanut oil or whatever oil is handy till a lovely golden crunchy surface appears.

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Crabby Crafts…Crabs for Christ

29 Monday Jun 2009

Posted by trishsouthard in Uncategorized

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Ann Kroeker's Make Do Monday, Corolla Chapel, eco-fashionable, family, Outer Banks, Retreat, simplify

Looking for a great family project?  The Southards are enjoying food, fun and funding the Chapel building fund!  Here is an example how we have noshed locally from the Currituck Sound supporting a local fisherman, who also attends the Corolla Chapel here on the Outer Banks.

Last night was our crab feast. 

Buddy, the local crabber caught one bushel of crabs for our traditional crab night at “Dolphins Watch II”.  Interesting fact about the feast; no females are consumed only “Jimmy” male crabs to be good stewards of  Currituck Sound conservancy and allowing the generations of families yet to visit the Outer Banks  sweet blue claw crabs.  While attending the “Moms Class” in Tuscon Arizona I learned the importance of  ” make do” eco-fashionable crafts for Christ (term from Barbara Tompkins).  We all had a desire to create gifts to  bring back to friends and family, but a large piece of our creative spur came from raising  money for the Corolla Chapel, the local church where we love to worship the Lord surrounded by families visiting from around the globe. Last Sunday our guests were visiting from Germany and England.

Uncle  Tom, the nieces and nephews fav Uncle,  has taught Sabrina and Chase the basics of boiling Blue Crabs and today we are using the shells to create art.   The Southard family is heavy with artistic talent, especially the visual arts.  Camille loves to paint and play piano, Tom and little Chef love the culinary arts and all are patiently working with the crab shells making Christmas ornaments to sell and make a little coin for our beloved Corolla Chapel.  The Chapel is currently feeding three families in the area, and the church asked the children if there was anything they would love to have in their food basket?  Mary Ellen quoted a very reticent  boy, who said “I always hope for something crunchy”.

The entire Southard clan of 15 on the front two rows of the Corolla Chapel were saddened when they heard the boy’s statement (except for baby Christian who is always smiling),  and hearts broke simultaneously…

At Uncle Tom’s suggestion, we cleaned the crab shells after eating them, spray painted them blue, white or gold and when dry, the children all painted pictures reminiscent of the past week.

The church can sell those creations of the crabby crafters to attendees of the Chapel as souvenirs of their vacation on the Outer Banks.

Painting crafts for Christ,

Trish

The Golden Anniversary

12 Friday Jun 2009

Posted by trishsouthard in Restful Homes for Our Families, Uncategorized

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Tags

eco-fashionable food prep, Faith, family, Kelly's Outer Banks Restaurant and Tavern, Marriage, Outer Banks

Sunset

The Southards are arriving in Corolla, North Carolina for a very joyous occasion, Lee and Marilyn’s 50th Anniversary.

Marilyn starting coming to the Outer Banks in 1948,  she was ten years old.  She and her parents stayed at the Cavalier Motel.

Lee and Marilyn came on their honeymoon to the Outer Banks and stayed at the Whalebone Motel, in Whalebone Junction.  The motel had just opened and they were the first people to stay in it. 

They will celebrate by renewing their vows on Corolla Beach as the sun sets with their son, Reverend Todd Southard, officiating.  A private family dinner catered by “Kelly’s Outer Bank’s Restaurant and Tavern”  serving fresh from the sea favorites such as oysters, clams, shrimp, scallops, crab, sashimi, and the best of Kelly’s award winning delicacies will follow. 

They were married at First Baptist Church in Alexandria, Virginia.  Marilyn Wood and Lee Southard met in Richmond on a blind date at DSC02686Lakeside Lake in the summer of 1957.  Since then they have raised four sons.  Lee is currently Chairman and Ceo of Vasogenix Pharmaceuticals and Marilyn had been very active with Stonecroft Ministries.  they are also big fans of their six grandchildren, Matt, Allie, Gabbi, Sabrina, Chase and Christian.  The Southards spend a great deal of their time supporting their endeavors. 

Congratulations to Lee and Marilyn and their commitment to each other through high tides, low tides, falling tides and rising tides.  

Don’t come in with an exit plan”  Lee Southard

“God must be the head of your household”  Marilyn Southard

              “A good sense of humor is very important”  Marilyn Southard

We are privileged to honor a rare and great faithfulness to God and to each other as husband and wife for half a century.

Reporting from Dolphin’s Watch,

Trish Southard

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