Raising Hands

Two weeks ago we travelled to Allentown to attend the funeral mass for Stephen's Uncle Fred (His father's brother). Uncle Fred died in December. Don't ask me why it took until January to perform a funeral mass. He was cremated (again, don't ask) so I suppose there was no hurry. At the luncheon following the service I was seated with Aunt Cathy's (Stephen's Aunt) sister Anna (It's a lot I know). Anna is a charming old lady from Northern New York (NOT UpState or so I was corrected). We made polite conversation. My children were being well behaved and Bella was the star of the whole restaurant. Once Anna ascertained that I was a pastors wife (well, I am sort of a pastor's wife. That will be changing soon. Stay tuned;-) she told me I just HAD to have this book. For all the entertaining I must do! I smiled politely and the afternoon came to an end and I thought I would never hear from her again. I was surprised to receive a package in today's mail con...

When a recipe begins with, "Make sure you open windows or that your kitchen is well ventilated". You know you're in trouble. Today I blackened chicken. On purpose;-) I had to evacuate the children from the kitchen and dining room and make them finish their supper in the living room to do it. But I didn't burn the house down. Small victories people. This adventure began back in November when I had a chopped blackened chicken salad at a restaurant. It was delicious and spicy and I've been dreaming about it ever since. I Don't actually remember what was in it. Just that it was awesome. My version of the salad (for two) begins with a head of green lead lettuce. Romaine would be good too. 1/4 cup finely diced red onion 1/2 cup black beans (canned, drained and rinsed) 1/2cup canned corn (drained) 1 cup shredded sharp cheddar cheese 1 avocado (diced) A big handful of crushed tortilla chips Sliced blackened chicken breast Spicy Ranch Dressing To blacken...