In Memory Of Thomas Kinkade

 

January 19, 1958-April 6, 2012

I was walking home from school on a cold winter's day
Took a shortcut through the woods and I lost my way
It was getting late and I was scared and alone
Then a kind old man took my hand and led me home
Mama couldn't see him, but he was standing there
But I knew in my heart, he was the answer to my prayers

Oh I believe there are angels among us
Sent down to us from somewhere up above
They come to you and me in our darkest hours
To show us how to live
To teach us how to give
To guide us with a light of love

When life dealt troubled times and had me down on my knees
There's always been someone there to come along and comfort me
A kind word from a stranger to lend a helping hand
A phone call from a friend just to say I understand
Ain't it kind of funny at the dark end of the road
Someone lights the way with just a single ray of hope

Oh I believe there are angels among us
Sent down to us from somewhere up above
They come to you and me in our darkest hours
To show us how to live
To teach us how to give
To guide us with a light of love

They wear so many faces
Show up in the strangest places
Grace us with thier mercy
In our time of need

Oh I believe there are angels among us
Sent down to us from somewhere up above
They come to you and me in our darkest hours
To show us how to live
To teach us how to give
To guide us with a light of love

The Last Installment Of Gone Fishin Friday ~ Fried Oysters

2 (8- or 10-oz.) jars or 20 freshly shucked oysters

Salt and pepper

1/2 cup all-purpose flour

3/4 cup fine cracker crumbs or dry breadcrumbs

2 eggs

2 tablespoons milk

 1/4 C olive oil

Serve with lemon wedges if desired

Directions

Drain oysters; pat dry with paper towels.

Sprinkle with salt and pepper.
Combine flour and crumbs in a shallow bowl.
In another shallow bowl, beat together eggs and milk.
Dip seasoned oysters in crumb mixture.
Dip in egg mixture, then in crumb mixture again, coating thoroughly.

 1/4 C olive oil  in a large skillet.
Add coated oysters; pan-fry until lightly browned on one side.
Using a spatula or tongs, carefully turn and brown other side.
Do not overcook. 

Wishing all a Blessed Good Friday!

On this Good Friday may we never forget the true meaning - ''For when He was on the cross, I was on His mind.''
 

How To Make A Palm Sunday Cross

Palm Cross Made from Palm Sunday Palms

Crucifix That Isabel Created

I have made many Palm Crosses from the Palms that I have received on Palm Sunday at the service of my church.  I taught myself, and had no video of this process to show you.  Here is one from YouTube. However I have never cut anything from my palm to make my crosses.  The whole palm is left in tact.  I use small ones for Bible Book Marks. I hang them on the wall or drape them over my Crucifix Ceramic Plaque that was made for my late mother by our family friend the late Isabel Maslonka from my hometown of Alpha, NJ many years ago.







Wishing a Blessed Palm Sunday to all who love HIM and are grateful and humbled by HIS sacrifice.  

To learn more about Palm Sunday click here.

Gone Fishin Friday - Salmon Cakes

Today is the 20th Anniversary of my mother Ruth M. Dunwell's passing.  I have many memories of her making Salmon Cakes for dinner.  I loved to have a salad with Italian Dressing  served right on the same plate as I enjoy the taste of the dressing running into the Salmon Cake. 


Salmon Cakes:

• 1 small onion, finely chopped
•  3 teaspoons extra-virgin olive oil, divided
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1/2 teas. soul seasoning (Sold at Dollar General)
• 1 3/4 cups breadcrumbs
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs, soul seasoning, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes

Fiona's Amazing Story

Make a difference: As per Youtube's eldad75, " I really hope many people would watch it, share it, and join us in this nonstop effort. Rescues like this one cost a lot of money, so please help us by making a small donation. Our website: http://www.hopeforpaws.org - Thanks!!!"

Gone Fishin Friday ~ Oysters Rockefeller

How This Delectable Dish Got Its Name

1850 - Antoine Alciatore, the original owner of Antoine's Restaurant in New Orleans, Louisiana, made a specialty dish of snails called "snails Bourgignon" which was very popular. The restaurant, located on Rue St. Louis in the New Orleans French Quarter, was opened in 1840, and Antoine's is the country's oldest family-run restaurant. font>
According to Antoine Restaurant's web site:

In 1874, Antoine being in ill-heath, took leave of his family, with the management of the restaurant in his wife's hands. He felt he had not much longer to live and wished to die and be buried in his birthplace in France. He told his wife he did not want her to watch him deteriorate and said as he left; "As I take boat for Marseilles, we will not meet again on earth." He died within the year. 

1899 - When Jules Alciatore took over the business, the taste for snails had subsided, and also there was a shortage of French snails. He wanted to use a local product in order to avoid any difficulty in  procuring it. He choose oysters and adapted the snail recipe in 1899 to use the gulf oysters.
Jules Alciatore is known as a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, it is said that a customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!"
The dish was given the name Rockefeller because the green was the color of greenbacks and the whole dish was so rich that he wanted a name that would signify the "richest in the world." The first name to come to his mind was John D. Rockefeller (1839-1937), a name once connoted the absolute pinnacle of wealth and position. No other American dish has received so much praise and attention as Oysters Rockefeller.
The original recipe is a closely-guarded Antoine's secret, though it has been imitated, adapted, and evolved in a host of ways. The original oysters Rockefeller is said to have been made with watercress, not spinach. Jules Alciatore exacted a  promise on his deathbed that the exact proportions be kept a secret forever.

OYSTERS ROCKEFELLER:
INGREDIENTS

4 Dozen Raw Oysters	4 Large Cloves of Garlic (minced)
3 Packages chopped frozen spinach	2 Ounces of Pernod or Absinthe
3 Bunches of Green Onions (chopped)	2 Heaping tsp. Anise seed
2 Bunches Flat Parsley (chopped)	3 Tbs. Dark Worchestershire Sauce
4 Ribs Celery (fine dice)	3 Tbs. White Worchestershire Sauce
2 Ounce can Anchovies (mashed to paste)	1 1-2 Cups of bread crumbs
1/2 Pound of butter	1/2 Cup Parmesan Cheese (grated)
Salt, Red & Black Pepper to taste

INSTRUCTIONS

Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20 minutes in a 350 oven.

Happy Fifth Birthday To My Granddaughter Maggie!

My youngest granddaughter Maggie turned five on March 16, 2012.  Her parents held a lovely party on March 17th at their home in Schuylkill County, PA.  The party was attended by family and friends and everyone had a wonderful time.