National Sibling Day is today.
My sister Carmen and me in Germany 1972. She passed two years later. This is one of my favorite pictures of us.
Blessings.
Author: jachancellor
Daughter of the King, wife to hubby David, Mom to Carmen and Stephen. Lover of the Razorbacks, Gastric Sleeve 5/16/16, Lupus Warrior.
Sunday Thought
“Be thankful for quiet days, when nothing special seems to be happening. Instead of being bored by the lack of action, use times of routine to seek My Face. Although this is an invisible transaction, it speaks volumes in spiritual realms. Moreover, you are richly blessed when you walk trustingly with Me through the routines of your day.” Jesus Calling by Sarah Young (reference Psalm 105:4)
Most of the time the quiet bothers me, but especially when the kids were little. They were getting into something they shouldn’t or they were napping. It didn’t happen often. I used to wake up about a hour earlier than they would so I could have some quiet time. I don’t have to do that now.
I miss the noise of little ones. I will hopefully have a grandchild one day, but for now quiet. David and I have settled into our separate rooms, and for the most part, it is wonderful. I get to have my space, and he can have his own space. Time away. But it is quiet.
I need to get back into a routine where I seek Him first. To begin my day in prayer, not just end the day in prayer.
I have been successful in maintaining some of the new routines with my health, and schedule. This should have been a priority. No negative affirmations. So…tomorrow is another day full of opportunities for success and trust in Him.
Blessings!
Chicken with Portobello Mushrooms
Boneless Chicken Thighs with Spinach in a baby Portobello Mushrooms Lemon Butter Sauce.
Y’all…this was super yummy. I made this for dinner on Tuesday, and really kind of came upon it. Stephen was supposed to come over for dinner, but ended up sleeping through. Ha. Adulting, right? Anyway.
Ingredients:
6-8 Chicken Thighs – boneless, skinless
1 medium onion, chopped
2 garlic cloves, chopped
1 package of Portobello Mushrooms, sliced
1 large package of baby spinach, washed
Zoe’s Seasoning, salt & pepper
This is what I wanted to begin with…but only ended up with the Zoe’s Kitchen Seasoning. It add a robust flavor to the chicken.
Rinse and patted dry the chicken thighs. Season one side with course salt, pepper, and Zoe’s seasoning. Add to a hot skillet, and brown on both sides (cooking them about 7 minutes on each side) to a golden brown.
While the chicken cooks, saute the onion until milky then add the baby portobello mushrooms.
Cook until mushrooms are browned. I did add pepper to the mushrooms as well. And butter. Lots of butter.
Oh, and garlic – added these about midway through cooking the mushrooms. I add 2 pats of butter, and continue to brown. To make the sauce, I used the rest of the butter (1 stick total), and 1/2 cup of lemon juice. I added fresh parsley as well to brighten it.
Remove the mushrooms from pan, and keep warm. In the same pan, add more olive oil if needed to cook the spinach. Cook until wilted.
My salad plate: one thigh, pan sauce and spinach.
David’s regular plate with spinach on the bottom of the chicken (2), and leftover pasta salad.
This was a bright, silky sauce over the tender chicken. Very Spring. I will be cooking this again, maybe with asparagus?
Blessings!
Mint Julep Sweet Tea
Southern Living posted on their Instagram account a recipe for this Mint Julep Sweet Tea.
Since we were grilling out, and having some family over, we decided this would be good to try. Family are the best tasters, right?
Ingredients:
1/2 cup loosely packed fresh mint leaves
1 lemon, sliced
2 tablespoons sugar (I had simple sryup.)
3 cups cold sweetened tea
1 cup bourbon
Crushed ice
Garnish: fresh mint sprigs
How to Make It:
Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish, if desired.
I thought this would be a refreshing twist on tea for the afternoon.
It didn’t have a strong Bourbon taste. The mint and lemon really brightened the overall drink. We loved it, and will make it again.
Blessings.
Deviled Eggs
Everyone has a basic deviled egg recipe, and I am certain, everyone’s is different.
My Mom made eggs this way, and it is what is familiar for me and the kids. We love them. Boil eggs. I normally cover the eggs with cold water in a pot. Bring to boil, and once bubble come to the top start the timer for 12 minutes. Off the heat, and rinse with cold water. I add ice cubes to help the process.
Cut eggs in half, and remove the yolk (place in a large bowl. I have a chilled platter for eggs, so I placed the halves here until I mixed up the yolk.
Crumble the yolks.
Add the ingredients. I don’t have an exact measurement, as it seems I go by sight and feel. I start with Tabasco. 
Then yellow mustard.
Then sweet relish.
Then mayonnaise. Just remember that you can always add more than take any away if it gets runny! So, just a spoonful of most of the ingredients.
I also add salt and ground pepper.
Stir.
and stir some more.
There are some that will place the yolk mixture in a plastic bag and pipe into the egg halves. I don’t, never have. I just use a small spoon, and add until the yolk’s are back where they belong.
Then sprinkle with Paprika.
Enjoy!
BBQ Ribs
Every weekend in the Spring and Summer (so it seemed) my parents would grill out. We would have steaks, chicken and pork ribs. Mom would marinate them in the same basic recipe, and make the BBQ sauce.
Growing up, friends would benefit from this grilling as well. It was always good, and it seemed we always had plenty to share. I have been craving ribs for a while, and with my WLS it has been even stronger of a craving.
Tender, moist ribs would be the key to me being able to eat, enjoy, and process the meal. Grilling over charcoal was one key, and low and slow the other.
Marinade:
Wishbone Italian Dressing – two cups
McCormick Season Salt
Maggi Seasoning Sauce
Wine (whatever you have on hand)
Spare Ribs
BBQ Sauce of choice
Once the meat is cooked almost through, apply the BBQ sauce. If your sauce has a lot of sugar in it, it will burn easily. So pay attention to your ribs turning and applying more sauce after each turn.
Remove from the grill, and cover with foil to rest about ten minutes or so. Then slice in between the bones.
These were moist, tender, and fully cooked with tons of flavor. I got to enjoy one rib, and a nibble (extra bit of meat without the bone), and two deviled eggs.
This satisfied my cravings for ribs, and just relaxing outside. I can also confirm that these will be enjoyed throughout this next week.
Blessings!
Translations
I have lots of small items from my Mom that when I see them brings instant happy memories. These plaques are one of those memories, now happily hanging in my craft room by the door.
So that you can read them:
The translations are not great as I used Google Translator, and, well just in general. I have looked them up several times, and finally was smart enough to write the translations on the back to remember them.
#1: If the man follows his wife, the sky remains clear and blue!
#2: The sun is shinning on your house. However, it looks like rain, so the umbrella instantly spanned and was happy in every weather.
#3: The early bird catches the worm; those who sleep longer remain healthy.
Again, the translations are wonky, and my Mom would translate them a little differently basically editing them when she spoke.
Hanging by the door reminds me of my Mom, and her German quirks. Love them all.
Blessings!
Cod with Kalamata Olives
Cod is high in protein, 3 ounces is 15 grams. So the last time we went to the store we purchased some that are individually packed and frozen. With it being just the two of us, and I am not able to eat a lot in each meal, this is more efficient for us. I have gotten tired of chicken lately.
For the marinade:
2 cloves garlic, minced
1 small red onion, chopped (I had a small yellow onion)
10 pitted Kalamata Olives, chopped
2 Tablespoons dried Oregano
Juice from a lemon
2 Tablespoons Olive Oil
Salt and Pepper to taste
Pat the fish dry with paper towels. I only took out 3 pieces of fish. This marinade is good for up to 6 pieces of fish.
Place in a glass dish.
Cover the fish with the marinade (yes, all of it). Cover, refrigerate, and let the fish marinade for at least 30 minutes but up to 2-3 hours.
Bake in a 350 degree preheated oven for approximately 25-30 depending on the thickness of the fish.
I made steamed broccoli and rice for David.
I just had fish. Cod is a firm, white, flaky fish that cooked up nicely with these flavors. It was moist, and not salty. I had one fish, and David enjoyed the other. Cod is full of protein, and I didn’t feel like that was all I was having. This was a real treat that I will be making again.
Enjoy!
Sunday Thought
“I know both how to have a little, and I know how to have a lot. In any and all circumstances I have learned the secret of being content—whether well fed or hungry, whether in abundance or in need. I am able to do all things through Him who strengthens me. Still, you did well by sharing with me in my hardship.” Philippians 4:12-14 (HCSB)
We don’t have much money at our disposal right now, and we are working on staying on budget. We have budgeted groceries, yard care, 5k’s and dinner out. It hasn’t been easy, but we are seeing a bit of light in this tunnel.
Our yard guy hasn’t been by in a long while (we don’ t have a lawn mower as of yet), and he is very reasonable with price for what he does (when he shows). David was approached by Chris (don’t know him or his last name), this past week as he was going by neighborhoods to earn some money mowing grass. We don’t keep cash on us, as we will just spend it. So David asked if he would come back on Friday to mow for $25.00.
Chris showed, and mowed the yard (well the weeds are down). David paid him in cash $20.00 and $5 in quarters – ha, but cash is cash and a promise held. We were blessed by helping him help us.
Don’t ever tell me you are hungry, or don’t have money for food. I am so the person that will go home and purge my pantry, freezer and give it to you. I will also make you a meal if not two. David’s heart is just as big as mine when it comes to those in need. We just have to help. We don’t do it to brag or to get something in return. We feel blessed to help.
Sharing in hardship, with a happy heart.
Sunday Blessings.
April Fool’s Day
“Today is April Fool’s Day! So believe nothing and trust no one. Just like any other day, right?” – unknown
Happy Saturday.
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