We ALL need to be NEEDED – THE MAGNOLIAS

After posting about my need to be needed yesterday, my mom sent me this email and it seemed the opportune time to share it with all of you too.
THE MAGNOLIAS 

I spent the week before my daughter’s June wedding running last-minute trips to the caterer, florist, tuxedo shop, and the church about forty miles away.

As happy as I was that Patsy was marrying a good Christian young man, I felt laden with responsibilities as I watched my budget dwindle . .

So many details, so many bills, and so little time. My son Jack was away at college, but he said he would be there to walk his younger sister down the aisle, taking the place of his dad who had died a few years before. He teased Patsy, saying he’d wanted to give her away since she was about three years old!

To save money, I gathered blossoms from several friends who had large magnolia trees. Their luscious, creamy-white blooms and slick green eaves would make beautiful arrangements against the rich dark wood inside the church.

After the rehearsal dinner the night before the wedding, we banked the podium area and choir loft with magnolias. As we left just before midnight, I felt tired but satisfied this would be the best wedding any bride had ever had! The music, the ceremony, the reception – and especially the flowers – would be remembered for years.

The big day arrived – the busiest day of my life – and while her bridesmaids helped Patsy to dress, her fiance Tim walked with me to the sanctuary to do a final check. When we opened the door and felt a rush of hot air, I almost fainted; and then I saw them – all the beautiful white flowers were black. Funeral black. An electrical storm during the night had knocked out the air conditioning system, and on that hot summer day, the flowers had wilted and died.

I panicked, knowing I didn’t have time to drive back to our hometown, gather more flowers, and return in time for the wedding.

Tim turned to me. ‘Edna, can you get more flowers? I’ll throw away these dead ones and put fresh flowers in these arrangements.’

I mumbled, ‘Sure,’ as he be-bopped down the hall to put on his cuff links.

Alone in the large sanctuary, I looked up at the dark wooden beams in the arched ceiling. ‘Lord,’ I prayed, ‘please help me. I don’t know anyone in this town. Help me find someone willing to give me flowers – in a hurry!’ I scurried out praying for four things: the blessing of white magnolias, courage to find them in an unfamiliar yard, safety from any dog that may bite my leg, and a nice person who would not get out a shotgun when I asked to cut his tree to shreds.

As I left the church, I saw magnolia trees in the distance. I approached a house…No dog in sight.. knocked on the door and an older man answered. So far so good. No shotgun. When I stated my plea the man beamed, ‘I’d be happy to!’

He climbed a stepladder and cut large boughs and handed them down to me. Minutes later, as I lifted the last armload into my car trunk, I said, ‘Sir, you’ve made the mother of a bride happy today.’

No, Ma’am,’ he said. ‘You don’t understand what’s happening here.’

‘What?’ I asked.

‘You see, my wife of sixty-seven years died on Monday. On Tuesday I received friends at the funeral home, and on Wednesday . .. . He paused. I saw tears welling up in his eyes. ‘On Wednesday I buried her.’ He looked away. ‘On Thursday most of my out-of-town relatives went back home, and on Friday – yesterday – my children left.’

I nodded.

‘This morning,’ he continued, ‘I was sitting in my den crying out loud. I miss her so much. For the last sixteen years, as her health got worse, she needed me. But now nobody needs me. This morning I cried, ‘Who needs an eighty-six-year-old wore-outman? Nobody!’ I began to cry louder. ‘Nobody needs
me!’ About that time, you knocked, and said, ‘Sir, I need you.’

I stood with my mouth open.

He asked, ‘Are you an angel? The way the light shone around your head into my dark living room…’

I assured him I was no angel.

He smiled. ‘Do you know what I was thinking when I handed you those magnolias?’

‘No.’ ‘I decided I’m needed. My flowers are needed. Why, I might have a flower ministry! I could give them to everyone! Some caskets at the funeral home have no flowers. People need flowers at times like that and I have lots of them. They’re all over the backyard! I can give them to hospitals, churches – all sorts of places. You know what I’m going to do? I’m going to serve the Lord until the day He calls me home!’

I drove back to the church, filled with wonder. On Patsy’s wedding day, if anyone had asked me to encourage someone who was hurting, I would have said, ‘Forget it! It’s my only daughter’s wedding, for goodness’ sake! There is no way I can minister to anyone today.’

But God found a way. Through dead flowers. ‘Life is not the way it’s supposed to be. It’s the way it is. The way you cope with it is what makes the difference.’

THIS IS SO TRUE, BEING NEEDED IS SO UPLIFTING TO EACH OF US.

This story is too beautiful not to share…

APPLE BUNDLES

APPLE BUNDLES
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.

MY CREATIVE JUICES STILL FLOW…

If you’ve followed my blog for long, you know that I have been recovering from major cancer surgery and have been battling a lack of energy since my surgery.  I was also feeling a bit out of sorts at not being the “pickle jar lady” anymore.  Who was the pickle jar lady?  She was the strong one that everyone in the house brought the jars that needed opening or asked to help move a refrigerator.

I think I might have even been a bit depressed at not being able to be myself, but that all changed today.  My niece, Amber,  is having a baby in November and she called me to ask if I’d make her baby shower invitations and announcements.  WHEW, what a relief that was for me – someone does still need me.  My creative juices kicked in and I’m feeling better all ready.  Here’s a sneak peek at the beginnings of the fronts of the shower invites.

This is my first time to link up with Scrappy Saturdays.  If you’d like to join, post something scrapbook related, grab the button, and post your link.  Try to comment on the other scrappers’ posts.  Scrappy Saturdays is hosted every other weekend by Scrappy Gifts.

GRILLED PIZZAS

While I was trying to figure out what to make for dinner tonight, the thought of grilled pizza came to mind.  I knew right away that just one pizza would not feed all of us nor would it satisfy what we all like on our pizzas so I decided to make 3:
 
Grilled Veggie Pizza (for me)
Pepperoni Pizza (for Scott)
Three-Cheese Pizza (for the kids)
 
Even though these are pictures of my particular pizzas, you could switch them up and make every type of pizza in the world. 
Grilled Pizzas
Pizza dough kit
1/2 cup hot water
Toppings of your choice
Directions:  Preheat to low and CLEAN grill.  Mix pizza dough according to the directions.  Roll out or shape into a good-sized pizza.  Put dough on grill for 6-8 minutes or until you get good grill marks.  Turn pizza over, add toppings, and grill for another 6-8 minutes.  Cut and serve.
Here’s what you’ll need for Grilled Veggie Pizza (or other veggies)
Pepperoni Pizza
Three-Cheese Pizza

For the Veggie Pizza I did not use any pizza/marinara sauce but brushed olive oil and garlic on the dough.

Use a garlic press to press out 2 garlic cloves into some olive oil.  If you do not have a garlic press, chop up the cloves and then smash them up a bit.
Make the dough according to the package directions.  This particular brand just called for 1/2 cup of hot water.
Cover with a lid for a couple of minutes to let it rise a bit.  Roll out and shape.

You can do this for all of the pizzas.  Brush on the olive oil and garlic.

Put your chosen veggies on the grill.

Put the pizzas on the grill.  If you are using olive oil/garlic, put the side you just brushed face-down.

When they have cooked for 6-8 minutes, turn them over and put your toppings on while the bottom side is grilling.  (Also, brush on the other side with olive oil/garlic.

Here’s what you’ll end up with:
 
Grilled Veggie Pizza

Three-Cheese Pizza

Pepperoni Pizza

Here is a closer look of the pizza crust that I used.  There are others available (even a gluten-free one).

Hope you enjoy these as much as we did!

Weekly Menu

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
Monday 8/15 CEREAL SANDWICHES RECIPE EXPERIMENT NIGHT
Tuesday 8/16 TOAST LEFTOVERS CHICKEN with HERB-TOMATO SAUCE, ROASTED RED POTATOES & BROCCOLI WITH ORANGE BUTTER
Wednesday 8/17 YOGURT OUT GARLIC LEMON PEPPER CHICKEN, STUFFING & CREAMED CARROTS
Thursday 8/18 FRUIT CHEESE & FRUIT OUT FOR OUR ANNIVERSARY
Friday 8/19 OATMEAL C.O.R.N. TANDOORI CHICKEN, BROWN RICE & ASPARAGUS
Saturday 8/20 BACON AND EGGS CHEESE & FRUIT APPLE CRANBERRY PORK LOIN, GREEN PEA RICE & PICKLED CUCUMBERS
Sunday 8/21 WAFFLES OUT LEMON CHICKEN, CUBAN BLACK BEANS & RICE

Aw, shucks, I’m blushing. Thank you!

Deirdra from A Storybook World is my newest follower and has given me this beautiful award. She is also an author and illustrator and made some awards to give to fellow bloggers whose sites she enjoys. I was blessed to receive one. I am so awed by her talent.  Be sure to stop by and see her beautiful blog.  Thanks again Deirdra for this beautiful award.
Creative Blog Award

BBQ Riblets

1 Package Pork Riblets
1 Green Pepper
1 Purple Onion

Seasoned Salt to Taste
1/2 Bottle of BBQ Sauce
2 TBLS Worcester Sauce
1/4 Cup Soy Sauce



Put All Ingredients in Crockpot


Add 1 Can of Pineapples, Do Not Drain
Cook on Low, I put it on at 6:30am and it was ready for dinner by 4:30pm

 The ribs were so tender, the meat just fell off of the bones 

 

Happy Eating…

COFFEE, COFFEE, I MUST HAVE MY COFFEE

I’m still looking for that perfect coffee as I must start my day with coffee and then more coffee, but for now this is my signature blend.

I open all 3 and pour all of the Dunkin’ donuts original blend and Folgers Morning Cafe in. Then I add 1/2 of the Millstone caramel truffle! YUM! Do you have a favorite coffee?

Fire Day Friday: Grilled Shrimp with Grapefruit BBQ Sauce

I’ve been on quite the shrimp kick lately.  You see, there was a time where I was hesitant to purchase it, because, living in the desert, we can’t get a lot of fresh shrimp.  Well I had a bad experience with frozen shrimp once, hence the hesitation.  I broke through that though, and finally started cooking with shrimp again.  And boy am I thankful I did.  I adore shrimp… there is so much you can do with it.  And it’s at it’s best when grilled.  At least, that’s my opinion… and that counts for something, right??

This wasn’t the best concoction ever, but it was good.  Believe me, we ate the hell out of this…there were no leftovers 🙂  I liked the sauce, but surprisingly, I liked it much better on the shrimp than by itself… and that is an odd thing for me to say, trust me.  Nevertheless, this is definitely one to try!

Grilled Shrimp with Grapefruit BBQ Sauce
Adapted from Robin Miller
Printable Recipe 
Ingredients:
36 extra larges (31/40 count) shrimp, peeled and deveined
2 yellow bell peppers, cut into 1-inch chunks
10 cherry tomatoes
6 Tablespoons freshly squeezed grapefruit juice
2 Tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon olive oil
1/2 – 1 teaspoon chipotle puree
wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)

Directions:
In a bowl, mix together the grapefruit juice, ketchup, mustard, sugar, cumin, chili powder, olive oil and chipotle puree until well combined.  Reserve 2 tablespoons of the sauce.  Place the shrimp in a shallow dish and pour the remaining marinade over top of it.  Toss to make sure all shrimp are coated with marinade.  Cover and place in refrigerator for 2-4 hours. 

Preheat grill to 350 degrees F.  Thread the shrimp onto the skewers.  Thread the peppers and tomatoes on their own separate skewers, or thread them together with the shrimp, it’s up to you.  Place directly over the fire and grill until shrimp is pink and cooked through, about 3-5 minutes per side.  My tomatoes only sat on there for about 4 minutes all together and the peppers were done in about 8 minutes.  Baste the shrimp with sauce at least twice during the grilling time.  Remove from grill and serve over rice.  Enjoy!

TRIPLE DIGIT HEATWAVE & WATERMELON SALAD

I don’t know about you, but these triple digit heatwave numbers have me craving NOT TURNING ON THE OVEN OR STOVE!! That said, this watermelon salad with prosciutto chiffonades really hit the spot tonight.
chiffonade – Literally translated, this French phrase means “made of rags.” Culinarily, it refers to thin strips or shreds.  It usually pertains to leafy vegetables, but in this case we are cutting the prosciutto into very thin strips.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

  • In a small food processor whip together the vinegar, salt and pepper.
  • Gradually add the oil until well blended.
  • Pour over sald makings and toss gently.
  • Serve immediately and enjoy.

TRIPLE DIGIT HEAT & A REFRESHING WATERMELON SALAD

I don’t know about you, but these triple digit heatwave numbers have me craving NOT TURNING ON THE OVEN OR STOVE!! That said, this watermelon salad with prosciutto chiffonades really hit the spot tonight.
chiffonade – Literally translated, this French phrase means “made of rags.” Culinarily, it refers to thin strips or shreds.  It usually pertains to leafy vegetables, but in this case we are cutting the prosciutto into very thin strips.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

  • In a small food processor whip together the vinegar, salt and pepper.
  • Gradually add the oil until well blended.
  • Pour over sald makings and toss gently.
  • Serve immediately and enjoy.

Goddess of Baking

Goddess of Baking: “Directions:

Preheat oven to 325 degrees. Butter an 8-inch square baking pan.

For Chocolate Batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water, stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a bowl.

Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.

Add flour mixture; stir just until incorporated. Add Chocolate Chips.

For Peanut Butter Filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running it through the layers three times lengthwise and three times crosswise.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.”