But For Today I Weep

Mistie

My heart cried all day 

yesterday. 

My eyes also cried 

at the funeral and last night 

when I was asked to say 

the family prayer. 

I put my hands over my face and said 

”Heavenly Father this has been such a sad day.” 

And I cried and cried.  

Finally Danny said 

”Do you want me to say it?” 

Yes, I nodded. 

After the prayer he told me all of the 

wonderful news of the Gospel, 

that Mistie was in a wonderful place 

and her family would be 

with her again.

"Families Can Be Together Forever"

 “I know, I know” 

The first time I hugged Mistie we seemed to know each other heart to heart. And so we hugged a very long time. I had cancer twice and I told her that. There is something about being a Cancer Sister that I can’t explain. I told her that my best friend Carol also had breast cancer that was in her lymph’s too and then later in her bones and liver but that she was able to live for 15 years when they had only given her a few months.

And I told her of a dear friend in California that had brain cancer and the doctors had suggested two months but that a year and a half or so later he is still here and had given a talk in church last month, and it was a miracle.

I told her she must have hope and never give up that she could have a miracle too. Russ told me last week that the cancer was in her spine and on each vertebrae and was causing the most excruciating pain.

After the funeral yesterday I realized that 

her life was the miracle. 

She was the age of my seventh baby 

and youngest daughter 

Jessie 

but she was very much 

like my sixth baby, 

Amy. 

 “Why Mistie?" 

There is a reason, 

I know there is. 

And I know my heart will grasp 

it one of these days but 

'For today I weep.' 

No-Knead Bread

Picture and recipe from
http://www.motherearthnews.com/Real-Food/The-Science-Behind-Dutch-Oven-Bread.aspx

Watch the Video is here.
http://www.motherearthnews.com/Easy-No-Knead-Bread-Video.aspx

I found this bread that
I know your 4 year old could make.

I am making some now to go
with dinner tomorrow. 

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

No-Knead Bread

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

Flour, cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.  Yield: One 1½-pound loaf.

Let me know how you like it. :)

Love,
Grammy T.

Sweet 'n Spicy Veggie Couscous ~ Yummmm

This is seriously delicious and so easy to make.

This is an easy quick recipe.

INGREDIENTS:

2 tablespoons olive or vegetable oil

1/2 cup chopped red onion

1 large carrot, shredded

2 1/2 cups Progresso® Chicken Broth (from 32-oz. carton)

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green 

Peppers, drained

1 (9-oz.) pkg. Green Giant® frozen baby sweet peas

2 tablespoons golden raisins

1 1/2 teaspoons curry powder

1 teaspoon cumin

1/4 teaspoon crushed red pepper flakes

1 1/2 cups uncooked couscous

2 tablespoons slivered almonds, toasted*

Fresh basil leaves, if desired

1. Heat oil in Dutch oven or large saucepan over medium heat until hot. Add onion and carrot; cook and stir 2 to 3 minutes or until tender.

• 2. Increase heat to medium-high. Add all remaining ingredients except couscous, almonds and basil; mix well. Bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
• 3. To serve, fluff couscous with fork. Garnish with slivered almonds and basil.

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

You can find more of these great recipes here at Pillsbury.

Love,
Grammy T.