One of the things I try to do in life is to find blessings in situations that are considered to be negative. Last week I wrote about my cousin Jimmy, who passed away on February 21st. My son Jonathan, my grandson Elijah, and I traveled to Tennessee for the visitation and funeral. Although our trip was for a sad occasion, it was good to visit with family that I have not seen for several years.
During the time we were in my home state, my 65th birthday occurred. All five of my siblings, my son and grandson, plus lots of cousins, helped make the day special for me. It is so wonderful to know that even during the hard things of life, we can take time to recognize that there are still things to celebrate.
A cemetery doesn’t seem to be a place one wants to visit on the anniversary of their birth. However, as the minister mentioned the fact that Jimmy’s life was centered around church, I thought about mine being the same. My parents took our family to church, to revivals, to hear missionary speakers – this list could go on and on. Even at extended family gatherings, the talk was often centered around spiritual things. I can’t help but be grateful for my Christian heritage.
Four-year-old Elijah was very interested in the graveyard. I showed him the marker for Aunt Betsy and Uncle Bill, which was by the spot Jimmy was to be buried. He spotted the cross on their stone and asked if they were Christians. Upon my affirmative reply, he then asked if all the people that had crosses on their stones were Christians.
Not too long ago, I read 2 Timothy 4:7 in my progress through the New Testament. A hand-written note beside this verse declares, “What I want on my tombstone.” The particular phrase I chose is, “I have kept the faith.” Lately, I have thought about the word “kept.” It seems so mild for the way I want to describe the faith that fills my soul. Some more vibrant descriptions come to mind:
She clung tightly to her faith.
She grasped her faith with both hands and wouldn’t let go.
When her thread of faith was so thin it seemed ready to snap, she chose to trust anyway.
If her faith weakened, her Lord proved Himself stronger than her doubt.
Her faith grew until it overwhelmed her whole being.
During life’s raging storms, her faith kept her from sinking.
There is a cycle in this life: we’re born, we live, we die. It is during the “live” part that we have a chance to make a difference. I can only pray that my faith continues to grow and that it shines brightly enough that others see Jesus living in me. And that is my birthday reflection this year.
Just like the joyful things that can infuse hard times with hope, there are sauces that enhance the flavors of many “plain” dishes. March is National Sauce Month, so I chose main dish recipes that include a sauce. I also picked a couple of dessert sauce recipes that may be served over ice cream.
Chicken-and-Waffles
1-1/2 cups flour
1/4 to 1/2 teaspoon ground rosemary
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cold, unsalted butter, cut into pieces
1 egg
1-1/4 cups buttermilk
3 cups baby spinach
2 cups shredded cooked chicken
Maple Sauce (recipe follows)
In large bowl, stir together first 5 ingredients. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. In a different bowl, whisk together egg and buttermilk. Combine mixtures, stirring until well blended. Batter will be thick.
Coat waffle iron with cooking spray and heat according to instructions. Ladle 1/3 cup batter onto center of iron. Cook until golden brown, about 5 minutes. Repeat with remaining batter. Serve each waffle topped with spinach and chicken and a drizzle of the sauce.
Maple Sauce
1 cup chicken broth
1/2 cup maple syrup
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Pinch of pepper
Whisk all ingredients together in medium saucepan and place over high heat. Bring to a boil; reduce heat to medium and simmer uncovered until reduced by half, about 7 minutes.
Mini Meat Loaves with Honey-Mustard Sauce
1-1/2 pounds lean ground beef or turkey
3/4 cup toasted wheat germ
3 tablespoons dried minced onion
2 tablespoons dried chives
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, slightly beaten
1/4 cup Dijon mustard
3 tablespoons honey
Heat oven to 350 degrees. For meat loaves: In a large bowl, combine all ingredients except mustard and honey. Mix lightly but thoroughly. Shape meat mixture into eight 3-by-2-inch loaves; place in baking dish. Bake 30 to 35 minutes to medium doneness (160 degrees) or until center is no longer pink and juices show no pink color. Let stand 5 minutes before serving.
For sauce, combine mustard and honey; mix well. Serve sauce over meat loaves.
Bayou Fish Fillets with Sweet-Hot Pecan Sauce
1
(6-ounce) package cornbread mix
1-1/2 teaspoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
6 (6-ounce) cod or tilapia fillets
Canola oil
Sweet-Hot Pecan Sauce (recipe follows)
Stir together cornbread mix and Creole seasoning until blended.
Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
Pour oil to depth of 4 inches into a large Dutch oven; heat to 375 degrees.* Fry fillets, in batches, 1 to 1-1/2 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce.
Sweet-Hot Pecan Sauce
1/4
cup butter
1/4 cup chopped sweet onion
1 teaspoon minced garlic
1/2 cup pecan pieces, chopped
1/2 cup firmly packed light brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 to 3 teaspoons hot sauce (I used 2)
Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3
minutes or until tender. Add garlic, and cook 1 minute. Stir in pecans and next
4 ingredients. Cook, stirring constantly, until sugar is dissolved. Store in an
airtight container in refrigerator up to 1 week.
Hot Fudge Sauce
4 squares unsweetened chocolate
2 tablespoons butter
3/4 cup boiling water
2 cups sugar
3 tablespoons corn syrup (dark or white)
2 tablespoons vanilla extract
Chop chocolate coarsely; heat with butter and boiling water in a large heavy saucepan over low heat, stirring constantly until chocolate is melted. Add sugar and corn syrup.
Bring mixture slowly to boiling; reduce heat; simmer gently 8 minutes. Watch carefully, but DO NOT STIR. Remove from heat. Add vanilla. Serve while warm.
The sauce stiffens when poured on cold ice cream.
Refrigerate leftovers; warm slowly when reheating.
Apricot Pecan Sauce
1/2 cup apricot spreadable fruit
1/2 cup evaporated milk
2 tablespoons butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract, optional
In a saucepan, bring spreadable fruit, milk, and butter to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. Stir in pecans, vanilla, and rum extract if desired. Remove from the heat. Serve over ice cream.