The last month has been a whirlwind of major world news, sad circumstances for close friends, and devastating tragedy for fellow Americans. My prayers are and have been strong for everyone effected by the natural disasters around the world, my dear friends who are and have been having their faith and resolve tested, and those who are left confused and bewildered by the predictions of a man whose true intentions may never be known (including him and his family..yup that's right..I pray for him too.) I pray for peace of mind and spirit for all of you.
With everything that has been weighing heavy on my spirit, I began to think about how blessed my life has been. My childhood, although wracked at times with devastation, was one of leisure for the most part. I grew up on a cattle farm surrounded by family that loved me to the point of exhaustion and spent the warm days of summer playing in the creek and fields behind my home. My brother Danny and I went crawdad fishing, built forts, played basketball on a court made of red dirt, and helped in the gardens at our grandparents homes. I know how sweet blackberries taste fresh from the vine and still to this day believe that nothing smells better than fresh vegetables being canned for winter. Sunday dinners after church with my grandparents, aunts, and cousins fill my mind with memories that will never fade. Thinking back now, I miss how simple things were then.
I want my own children to remember their childhood with such fondness and have a flood of memories anytime, in their adult lives, they smell or taste good home cooked food.
This week I am making redskin potatoes and green beans with bacon and a lime jello salad that I remember fondly (thanks Nana). They both are great additions to any meat dish (I am making the veggies with pork chops and the lime jello as a dessert for a smoked sausage and potato recipe my mom gave me (family favorite) for dinner Friday (the day Aidan graduates kindergarten).
Redskin potatoes and green beans with bacon
fresh, frozen or canned green beans (drain juice from canned beans)
red skin potatoes (cut into 1" chunks)
raw bacon (about 1 slices per 1 lb of veggies)
sliced, diced, or chunked onion
salt and pepper to taste
Put all ingredients in a large pot and just cover with water. Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes and beans are fork tender.
Lime Jello Salad
1 lg. can crushed pineapple
1 1/2 c. miniature marshmallows
1 pkg. lime Jello
1 c. cottage cheese
1/2 c. chopped nuts
1 c. whipped cream
Drain pineapple into measuring cup and add water to make 1 1/2 cups juice. Put in saucepan and boil for 1 minute. Add lime Jello and dissolve. Let cool. Add crushed pineapple, cottage cheese, marshmallows, nuts and whipped cream and stir. Fold into a jello mold or large glass bowl and chill in the fridge for a few hours before serving. YUM!!
