Saturday, October 30, 2010

filling our time

Once again, I'm knitting in the hospital. Waiting for a hospice meeting and for the Man to bring lunch. My precious father-in-law dozes much, so the knitting keeps my hands and mind occupied. I'm making a lot of progress on this project.

My heart is not making much progress on acceptance, but I fake it well in public. Being told it's just a few weeks is hard.

...may there be mercy and peace for each of us as his life unfolds...

Sunday, October 24, 2010

knitting in the ER

Once again I am grateful that my friend Patty has taught me to knit. Being in the ER with my precious father-in-law requires something that is calm and soothing to my emotions. When he is in pain, it shatters me.

And all the while he keeps his adorable sense of humor, cracking jokes with nurses, doctors, lab techs and us. He keeps living his life, no matter what.

We got a scary diagnosis earlier this week. Precious father-in-law has 3 tomors in his lungs and 2 on his liver. Most likely cancer. He had a liter of fluid drained off his lung and it seems to have come back. Not good.

If this is cancer, I recognize that I am so not ready to face the pain ahead of us. I don't care that he is 87, and I truly do know that he cannot live forever, I'm just not ready.

And we wait in the ER.

...may there be mercy and peace for each of us as we face our next steps in really living life...

Sunday, October 10, 2010

savory sundays

This week I started looking ahead to the Christmas season and gifts of food for neighbors and coworkers. Mama and I have several fun recipes that are simple and yummy. One of the more addicting choices is today's selection. Mama came up with this Glazed Walnuts recipe because she loves honey roasted nuts, but just couldn't justify spending so much tiny amounts of them. While it's not the same as honey roasted nuts, she was delighted with the outcome. I love these and have trouble keeping out of the gift boxes once they are set up! Enjoy!

Glazed Walnuts

4 cups shelled walnuts
4 large egg whites
1 cup firmly packed brown sugar
1/4 cup melted butter

Preheat oven to 275

Beat egg whites with an electric mixer until they form soft peaks. Gradually beat in the brown sugar and bet until it is stiff and glossy. Stir in by hand the butter. Then stir in the nuts, tossing to coat all. Spread into an UNGREASED 9x13 cake pan. Bake for one hour till meringue is dry - stirring at 15 minute intervals to loosen the nuts. Cool in the pan on a wire rack. Store loosely covered at room temperature.

- the oven temp is not a typo - it really is 275
- definitely do not grease your pan or your nuts will be ruined
- when you start the baking time, make sure to set timers for each 15 minute segment. It's really important to stir at these times. While the time passes, enjoy a cup of tea and a book if you can.
- this is fun for kids to join in the process - they get a kick out of how the nuts don't change and then suddenly they do.

For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads

...may there be mercy in the breaking of bread at  your table...

Wednesday, October 06, 2010

wordless wednesday

banyan tree

Click on the photo to view full size.
For more Wordless Wednesday, click here.

Sunday, October 03, 2010

savory sundays

For many years, I worked with a lovely man named Jim. He was probably the kindest and most generous man I've ever known. Thoughtful and caring. Always brought us treats and beautifully wrapped Christmas gifts that were lovingly purchased with each recipient in mind. He was the office big brother and we all adored him. When he lost the battle with liver cancer, it was the loss of a family member to us.

In our office, we enjoy a good potluck. In honor of our Brother Jim, who adored a potluck, someone always makes his famous Crab Dip. This Crab Dip was a potluck tradition in the office and when we got it without a potluck attached, it was an extra special treat. One of the highest fat/calorie recipes, but oh, so delicious! Never a bit of leftover to take home either, dangit! Simple and wonderful... just like Jim. Enjoy!

Jim's Crab Dip

one brick of Philly cream cheese, softened
one cup of Best Foods Mayo (Hellman's in the south)
one can of crab - or use fresh crab if you have it
chopped dill pickle
minced onion
garlic powder

Mix well and let chill for a couple hours to let the flavors meld. Serve with ritz or other crackers you enjoy. "Real" potato chips are pretty tasty with this one, too.

- never substitute another brand name for the cream cheese or mayo. Not the same taste at all and no one likes it near as much when it happens!
- everything in this recipe is "to taste". If you like more crab, add it! If you like only a tiny bit of chopped dill pickle, use only a little bit. I prefer double crab and an extra dash of garlic and onion in mine.
- don't use garlic salt. Between the crab and the crackers or chips, you don't want the extra salt.

For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads

...may there be mercy in the breaking of bread at your table..