Monday, January 30

Reading, Fishing and The Little Boy's In Your Life

I am a voracious reader. Truly I am. When I was in the 6th grade I experienced my very first book drive at school. Our school held a poster contest - First prize was $35.00 worth of books. That was it. I entered the contest, won second prize, $25.00 worth of books and I never looked back. I was hooked on reading and have been an avid reader ever since. I am so glad our daughter learned to love reading at an early age as well. I think if a child is introduced to "recreational" reading when they are young there is a good chance they will enjoy reading for a lifetime. 

When fellow writer and author, Ricky Gott, came to me with the idea of giving away a signed copy of his latest children's book to one lucky Domestic Curator reader I was thrilled. I Wish, I Wish....I Wish to Fish is Ricky Gott's latest children's book about a young boy who dreams of fishing. Mr. Gott's books are written for the children in his life, his two sons. I'm thinking they do a little fishing!
If you would like to enter this wonderful giveaway send your info, including your e-mail address, to  by midnight, CST, on February 14, 2012. There will be a drawing the following day and you will be notified via your e-mail account if you are the lucky winner. GOOD LUCK and Happy Reading!

Saturday, January 28

Blueberry Buttermilk Pancakes, Mom and Memories

Growing up, Saturday mornings were reserved for sleeping late and my Mother's Banana Nut Pancakes. My Mother was a whiz in the kitchen....she did it all. ALL. She baked, fried, roasted, stewed, simmered, braised, creamed, blanched, beat, broiled and boiled. I think I even remember a few poached eggs and a bizarre incident with wild grapes she gathered to make jam for our family. But those Banana Nut Pancakes, they were special. They still bring me feelings of nostalgia and security. They are home. They are Mom.

Thursday, January 26

Chicken-Pecan Quiche

This quiche has quickly become a favorite of mine. It truly is dear to my heart and holds warm memories for me and Mr. P. I entered and won a title with the Texas Pecan Growers a few years back and my winnings actually payed for a fantastic 7 day cruise for Mr. P and me! We even stayed in the BIG suite. THE BIG SUITE PEOPLE! Without the children...I can't even begin to tell you how wonderful a time we had. Just the two of us! There are those of you out there reading this that know EXACTLY how we felt. You will love this delectable quiche as well. Close your eyes and pretend you can hear the palm fronds and surf in the midst of your everyday life. A mini-break in your mind, it could work. If NOT enjoy the creamy chicken-pecan filling and savory Cheddar crust of this delectable quiche! Good Luck dear friends and Enjoy!!

Sunday, January 22

Make Over Your Junk Drawer


I happened to find myself watching Martha Stewart a few weeks ago, not something I do on a regular basis. I mean really who can keep up? She was showing her organized craft room up at the "big house" in Connecticut. Again making me feel inadequate and about as small as possible. However it did inspire me to make one small my my life during the month of January. The beginning of a new year and hopefully a new and worthy habit. So here it goes......

  I have a drawer to the left of my refrigerator where I keep pens, paper, scissors and other essential items at arms length. Don't ask me why but I can NEVER find my pens, paper or scissors when needed. It can be quite frustrating. My husband will tell you that my drawer is normally in a state of complete disarray. This is a pet peeve of his and believe me we have had the whole "why don't you straighten up that drawer" conversation. So I propose that we review a few tips that might be helpful to not only me but other "junk drawer junkies" as well. Guiding us to a more organized peaceful existence. Hopefully saving us time later on when we have the phone to our ear and once again find ourselves digging for a pen! I hate it when that happens! 

 I think we can organize our drawers in just three simple steps. You never know, it just might be surprisingly easy and we might even find a few treasures along the way.

1. Empty it out, completely. Spread the contents of your junk drawer across your entire counter top. Are you amazed at how much was in that little drawer? I AM! Now that you can see everything clearly, go through and throw away anything that’s garbage—dried-up lip balms, expired coupons, old outdated papers from your child's school....I found a form for band in my drawer from 2006...yes I was shocked! Old pens, broken crayons...etc....get rid of anything you don't think you will use again.
2. Next, sort out all the items that actually belong in other areas of your home: screws and picture hangers...tool kit in the garage, tweezers and emery boards...bathroom, and so on. You get the general idea here. Make piles for each area of your home so you can quickly put everything away and OUT of the kitchen. Now sort the remaining items, the aforementioned junk, that actually belong in that particular drawer. Sort it into groups by category—rubber bands in one pile, pens and pencils in another, and so on. Mine is looking about yours??
3. The last step is to organize efficiently by putting everything back in the drawer. First I vacuumed out my little had collected more than just junk. Once nice and clean, I was ready to fill'er up. An inexpensive organizing tray might help you maintain order. I bought a silverware tray for my drawer. For small things, like paper clips and safety pins, you might try and use an ice cube tray, with each section dedicated to a different type of "junk".
  Stand back and look at your neatly organized drawer. It didn't take too much time out of my day and guess what...I can find my pens now!!!  Next the make-up drawer I think...onward and upward! The following are just a few examples of what others have created from the "spare" junk found in their drawers. I am SO impressed!


Thursday, January 19

Sweet Tea-Brined Chicken

                 Wintertime Grilling.....CHECK IT OUT! 

Now this is my kind of cut up chicken!
   Raise your hand if you have ever cut up a whole chicken. Anyone? If you find your hand is in the air you are either 60 years old, plus or minus a few, or you just have entirely too much time on your hands! I do love cooking but if there is a short cut I can take, giving me the same results....I'm taking it. Okay, so who has brined.....   well.....anything? If not you are missing out on a whole distinctive world of preparing and cooking meats and poultry. Brining is similar to marinating. In fact it is a salt marinade. It causes the meats tissues to absorb liquid and flavorings therefore keeping your meat or poultry moist while cooking. Leaving you with the most tender, juicy and flavorful chicken you will ever eat!
  I found this recipe in an old issue of Southern Living and I "tweaked" it just a bit to suit my families palette. It is a recipe for Grilled Chicken, don't fall out of your chairs. I am aware of the season, but here in North Texas our Winter has been relatively mild at best. So I'm thinking it's time to crack open the grill. Ladies if you have a husband like Mr. P, who loves to grill, give this recipe a complete turn around the room before dismissing the whole "my neighbors are going to think we are insane for grilling in January" thought. All you, the wife, will be responsible for is placing the brining ingredients and chicken in a 2 gallon Ziploc bag and popping it in the fridge on your way to bed. See, it's not such a bad idea now is it? Easy peasy, quick cooking AND clean-up. It's a great meal for a busy weekend.
  A hint of tea, brown sugar, rosemary and lemon makes up the brine for this grilled chicken. The combination is irresistible and oh so tasty! Pair it with a large green salad and maybe some old-fashioned Creamed Potatoes. HELLO! Really what more do you need??

  • 2 family size tea bags
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup kosher salt
  • 1 small sweet onion, thinly sliced
  • 2 Tbsp. apple cider vinegar* 
  • 1 lemon, thinly sliced 
  • 3 garlic cloves, halved 
  • 2 (6-inch) fresh rosemary sprigs
  • 1 tablespoon freshly cracked pepper
  • 2 cups ice cubes
  • 1 (3 1/2- to 4-lb.) cut-up whole chicken


Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes. Discard tea bags. Stir in sugar and next 7 ingredients, stirring until sugar dissolves. Cool completely; stir in ice. (Mixture needs to be cold before adding chicken.) Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 30 minutes or until juices run clear. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
*If you are NOT a fan of "tart" you can conveniently leave the apple cider vinegar out of your brining mixture.

Tuesday, January 17

The "Original" Loaded Baked Potato Soup!

Our "winter" here in North Texas has been mild at best this year of 2012. Today we had a cold front come through and we are actually going to have a hard freeze tonight! IT'S SOUP WEATHER!! Finally. I love soup weather and wouldn't it be grand if it snowed just a little...oh how divine that would be! Not to be this year I think, but I love a cold night and a steaming cup of hot soup. When we are dining out and I order soup if it's not steaming hot, and I do mean steaming hot, back to the kitchen it goes. If I am going to eat soup I want HOT soup.

Thursday, January 12

Three Cheese Pasta Bake

Is there anything better than homemade macaroni and cheese? It has to be the ultimate cold weather, go-to comfort food. It provides us with a sense of nostalgia and self-satisfaction. Comfort food is not designed to be especially healthy or politically correct, if a food CAN be politically correct, but it supplies us with a welcomed vacation from the stresses of the outside world. A mental vacation that takes us to a place where we can remember our love of food and growing up.  Comfort foods are essential for anyone wanting a "little taste of home". This delicious mac-n-cheese dish is my version of the traditional tried and true recipe. It is easy to prepare and perfect for a weeknight family dinner.

This is NOT yo mama's macaroni and cheese!
SERVES 8 - 10 as a side
Print Friendly and PDF
  • 1 (16-ounce) package ziti or rigatoni
  • 2 (10-ounce) containers refrigerated Alfredo sauce, I use Buitoni
  • 1 (8-ounce) container sour cream 
  • 1 (15-ounce) container ricotta cheese
  • 2 large eggs, lightly beaten 
  • 1/4 cup grated Parmesan cheese 
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups mozzarella cheese
  • Prepare ziti according to package directions; drain and return to pot.
  • Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
  • Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
  • Bake at 350° for 30 minutes or until bubbly.

Wonderful paired with grilled chicken and a green salad! ENJOY!!
*I used Buitoni alfredo sauce.

Sunday, January 8

Cioppino, China Town and Dottie's True Blue Cafe!

I left my heart in San Francisco..........

WE LOVE TO TRAVEL. The Porter family. We enjoy seeing new places, meeting new people and experiencing different cultures. Years ago when the children were young, Greg and I decided to take Jared and Elizabeth with us each and every time we traveled. We felt as parents it was important for them to be exposed to our world on a larger scale. Hopefully we have given them the opportunity and skills to open their eyes and see that there is more to this world than our small little lives here in Dallas. We have drug those poor kids across 3 continents, encouraging them to participate in as many varied activities as possible. Our hope for Jared and Elizabeth is that our travels will help them gain the knowledge and skills that will benefit them through out their lives.

So up first I give you Elizabeth's favorite city, SAN FRANCISCO! She would move there tomorrow if we would let her. E deemed San Fran to be very colorful. I must say she is observant, it is colorful....and then some!

When we travel, it is my job to learn as much as possible about our destination before we even get on a plane. This allows us to hit the ground running with out standing around looking at a map. I research activities, must-see places, entertainment and most assuredly restaurants. These are my picks for the top 3 restaurants in San Francisco. The three other Porter family members agree with me on this.

Breakfast: Dottie's True Blue Cafe 28 6th Street,neighborhood: Tenderloin and SOMA. Arrive as early as you can, the line can sometimes wrap around the corner. We have waited as long 45 minutes, but I tell you it is worth every minute you stand in the cold! I know it may not be your cup of tea but WE love Dottie's. The atmosphere is bustling with high energy. It's extremely small and cramped, but warm and get to know the people at the next table for sure. The menu is varied but don't miss the daily specials on the blackboard, they are worth a look. Roasted fennel, goat cheese and spinach scramble, Black Plum Crumble Coffee Cake, Southwestern cornbread...toasted and served with Raspberry-Jalapeno Jam, and the NEVER miss Mango-Blueberry Bread! This truly is a rare and unique find. Dottie's is a Must-See-Eat Sweet Spot!! 

 Lunch: House of Nanking 919 Kearny St., neighborhood: Chinatown/Financial District. Again try for an early arrival, maybe skip breakfast and pop in here around 11 am. When the Financial District stops for lunch at noon it can get crazy at Nankings! Fortunately the owner came over to speak with us as we walked in...I'm sure we looked like we had giant V's on our foreheads for vacation. He offered to "fix us up" and asked if we would allow him to order our lunch. He wanted to create a special lunch for us using their house specialties. I am NOT an adventurous eater but agreed with the family and the rest is Nanking history. He started off by bringing us pot stickers and pork-veggie dumplings, next came Melt in Your Mouth Fried Calamari with Lemon sauce. It was SO good...I love my lemon! For our main course he brought us Sesame Chicken, Shrimp and Stuffed Mushrooms and Sauteed Fish with Spinach. It was all so wonderful and the owner was such a joy to meet. What an experience! Not to be forgotten!

Dinner: Scoma's Restaurant Pier 47, keep walking it's located at the end of the pier. Scoma's has a varied menu but their specialty is Cioppino.This seafood stew is beyond good. Scoma's owns a fleet of fishing boats that head out daily for a fresh catch. This insures the restaurant will have the freshest seafood served out on the piers. It just doesn't get any better than this. Cioppino is a seafood stew originating in San Francisco. It is much like bouillabaisse, but Italian-inspired and locally refined. The seafood used in Cioppino can vary. Back in the 1880's fishermen would throw in the pot what ever was left over from the sale of the day's catch. These men would chop up the various pieces of seafood left on the bottom of the barrels and call out to their fellow fishermen to "chip in, chop and chip in!"  Or so the story goes, this is where the name Cioppino originated from. Whether it is true or not it's a great story to accompany a great Seafood stew! Greg, Jared and Elizabeth LOVED this dish so much that I make it as often as I can. It is very brothy with a hint of spice and the taste of the sea. Cioppino is extremely easy to make. Just like the fishermen, throw  everything in a large stock pot and cook until the mussels and clams are fully opened. Serve this with a couple of pieces toasted sourdough bread and you have yourself one fantastic Winter's Hot and Hearty! This recipe is my version of Scoma's Cioppino. 

3tablespoons olive oil 
Scoma's on Pier 47, serving up the best Cioppino!
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
1 teaspoon cracked black pepper
2 teaspoons salt
4 large garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper flakes 
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 cup dry white wine, I added more fish stock instead of wine
5 cups fish stock
1 bay leaf
1 pound clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large stock pot over medium heat. Add the fennel, onion, shallots, cracked black pepper and salt; saute until the onion is translucent, about 10 minutes. Add the garlic and 1/2 teaspoon of red pepper flakes; saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine/extra fish or chicken stock, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams and mussels are completely open, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve with toasted bread.

Friday, January 6

Breakfast In America: Eggs in Crispy Prosciutto Cups

I LOVE BREAKFAST! It is absolutely my favorite meal of the day. Eggs any style with crispy crunching whole wheat toast. Pancakes and bacon. Hot oatmeal with dried fruit. Baked tomatoes and sausage, a recipe I picked up while we were traveling in Europe. I love it all. It doesn't matter what time of day or night, breakfast is always a good idea. This recipe is inspired from a friends dinner plans awhile back. She used ham instead of prosciutto, either way the outcome is wonderful. This seems to be the sophisticated version of soft boiled eggs and crispy toast....which happens to be my FAVORITE breakfast. Surprisingly it does not take any more time to prepare than regular boiled eggs. Try it sometime for dinner, it's great. ENJOY!


Eggs In Crispy Prosciutto Cups
MAKES 8 cups
Print Friendly and PDF
  • Baguette rounds, toasted and lightly buttered
  • 16 prosciutto rounds
  • 8 large eggs
  • cracked pepper
  • kosher salt
  • 1 cup extra sharp shredded cheese, I use Cabot's from Vermont
  •  Toppings of choice
  • Preheat oven to 400 degrees F. 
  • Line regular muffin tin with 2 slices of prosciutto, making a cup.
  • Bake for 8 minutes.
  • Remove pan from oven and crack one raw egg into each cup. 
  • Add cracked black pepper and a pinch of salt.
  • Bake for 10 minutes until the white of the egg is firm, egg will continue to cook when removed from the oven.
  • Top with cheese and let the egg rest for a 2 minutes.
  • Meanwhile put two toasted and buttered baguettes on each plate.
  • Run a knife around the inside of the muffin cup and gently lift out the prosciutto cup with a fork. Put a cup on each baguette.
  • Add whatever toppings you like.
Eat while hot. YUM!

eggs, bacon, poached, baked, baguettes, breakfast, cheese, cups, quick, easy

Thursday, January 5


I found this great article today while reading the latest political drama in theWashington Post. I thought some of my "foodie friends" would find this interesting. If you are heading to DC this year take time to stop by the Smithsonian for a peak into the kitchen of the greatest cook of our time. Awesome, awesome display!

Posted at 11:00 AM ET, 01/05/2012

‘Julia Child’s Kitchen’ to close temporarily on Sunday

  The Smithsonian wants to put Julia Child's kitchen into the context of 20th-century cooking as part of a larger exhibit scheduled to open this summer.
In retrospect, the July 2002
news release announcing the opening of “Bon Appetit! Julia Child’s Kitchen at the Smithsonian” wasn’t overly optimistic. The National Museum of American History scheduled the exhibit to run only through February 2004, a mere 18 months.
  Nearly a decade later, the Smithsonian will begin to dismantle Child’s kitchen after the last visitor leaves the museum on Sunday, Jan. 8. Not to worry, though: The kitchen — and its 1,200-plus objects — will return this summer as part of a larger exhibit that will put Child’s favorite room in its proper context.
  The forthcoming exhibit is “about big changes in what we ate in the last half of the 20th century,” says co-curator and project director Paula Johnson. Part of it, of course, will feature a certain TV personality — and her kitchen — who towered over American home cooking for years.
  That, unfortunately, is all Johnson can say about the planned exhibit. The Smithsonian is expected to issue an announcement soon with more details, she adds.
  Every last knife and pan in Julia Child's kitchen will be cleaned and stored until the new exhibit is ready later this year.
Johnson is far more comfortable talking about the surprising run of ”Julia Child’s Kitchen at the Smithsonian,” which has become “one of the go-to exhibits,” says the curator.

  “We know people make pilgrimages,” she adds. “They told us so.”
The exhibit’s appeal has worked on a number of levels, Johnson says, whether it’s the chance to peer in (through Plexiglas ports, alas) or watch a clip from one of Child’s cooking shows or just reminisce about the French cooking icon.
  “We were really surprised at seeing how many people had personal stories about watching her shows and trying her recipes,” Johnson says. “People are so engaged by her, and continue to be . . . . She just connects with people on a very comfortable level, and we’re very glad with that.”
  The exhibit will disappear in much the same way that it appeared: in full view of the public. The curator says crews will be tagging and packing the smaller items starting Monday, and then begin on the larger objects, such as the range and the butcher block, the following week. Visitors can watch the process.
  “We’re continuing our tradition of transparency,” says Johnson, no doubt aware of the irony involved when talking about the famous French Chef with her own secretive past.
By  |  11:00 AM ET, 01/05/2012

Tuesday, January 3

January's Quiet Time

 After spending four months of running extremely busy daily routines, January is a relatively slow month around Porter South. It is truly a bless-ED month! From August to New Years our family is sprinting towards some unseen goal. The beginning of school and Friday night football games with the band. Mr. P's October deadlines and the State Fair of Texas Competitions. Jared keeps his head down plowing through college classes, internships and part-time jobs. I don't even want to think of all Elizabeth has going on and then it's as if we are on one fast slippery ride from Halloween to Christmas! So yes I say HELLO JANUARY!...with much anticipation and longing. 
  The first week in January is set aside for a much needed relaxing breather. We read, watch and old...NAP, take long walks, eat homemade soup, snuggle in front of the fire, play games, enjoy the company of our children and friends and Mr. P puts together his yearly puzzle. There is a lot to be said for the "art of doing nothing". In fact, I can do "nothing" very remarks please! I have never understood people that don't know how to sit still and just BE. I wrote about this last month. Mr. P and I really look forward to this one specific week with much anticipation. I am married to a self-employed CPA. He has his own CPA practice and there is something ALWAYS going on there. This is the beginning of his busiest time of year. We try to carve out some time for quiet, uninterrupted moments alone. We know going into the tax season is always stressful for not only Mr. P but me as well.
  Later in the month of January I find it is  a good time to tackle some much needed organization in our home. I try to choose 1 organizing project for each room in the house. I'm not sure how it happens but every year as we are busy in the Fall of the year things get lost, messy and disorganized. This year I have chosen 3 drawers in the kitchen and 2 in my bathroom. These drawers somehow become the graveyard for all loose ends in the house. Silver mesh drawer organizers from the container store are perfect for keeping kitchen tools, office supplies and make-up clutter free and easily accessible. I plan on going through E's closet to pull out clothes she no longer wears setting them aside for donation and our linen closet needs a once over, it is an awful mess. I'm sure due to many late-night sleepovers with E's friends packed in our home.

 Slow down and spend some extra quiet time with your family, letting them know how important and loved they are....squeeze them tight! These are the stolen moments your children will remember, time mom and dad spent with them. Organizing and work can wait, your babies will be gone in a flash and you will never be able to recapture those moments...take the time now.


Zucchini Stuffed Chicken Breast

You can never have too many recipes for chicken. Now-a-days most of us buy chicken breast that are skinned and boned in a large economy size bag. It's convenient, easy and cooks quickly. This is NOT one of those recipes. Sorry. I'll post some of those recipes on another day. This recipe calls for chicken breasts that still have the bone intact and skin attached. It is not as quick to prepare and cook as it's counterpart, but worth every minute you spend in the kitchen. This recipe is for four chicken breasts, but can be easily divided for two. I am slowly having to find more and more dishes that will serve just Greg and me. It's a great go to recipe when you are having company or celebrating an anniversary or other special day. Enjoy!

Zucchini Stuffed Chicken Breast
This is my FAVORITE chicken recipe! Hope you enjoy it too!
Print Friendly and PDF
  • 3 Tbsp butter
  • 1/2 small onion, finely diced
  • 1Tbsp parsley, chopped
  • 1/2 tsp. dried basil
  • 2 medium zucchini, shredded with a grater
  • 3 slices white bread, set out and dry, tear into course crumbs
  • 1 egg, slightly beaten
  • 3/4 cup Swiss or Gruyere cheese, grated
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 4 chicken breast, with bone and skin attached

  • Preheat oven to 375 degrees.
  • In a large non-stick skillet melt butter over medium heat. 
  • Saute onion, parsley and basil until onion is tender. 
  • Add zucchini and cook for 2-3 minutes. 
  • Remove from heat; stir in cheese, bread crumbs, egg, salt and pepper. Mix evenly. 
  • Loosen skin on the chicken breast on one side, forming a pocket.
  • Divide stuffing 4 ways and place under skin. Make sure your zucchini is covered with the skin. 
  • Place in a shallow baking dish.
  • Bake at 375 degrees for 50-60 minutes, or until juices run clear. 

These breast are large and sometimes Greg and I will share one breast. I cut down my ingredients for the stuffing, but I still have more stuffing than you would use for 1 chicken breast. I just pack it all in and it is just right for a light meal served with a large salad. It's really good...don't tell your kids it has zucchini in the stuffing and they will love it as well!

chicken breast, zucchini, stuffing, special occasion, how to, experts say, family loved, Swiss cheese, onions, savory,

The Month of New Beginnings

  The New Year is come and there is no better time than this glorious month to reflect on our joyful year that is past as we look forward to the possibilities that are ahead. We rejoice at the thought of beloved family and friends that have brightened our days with beauty and grace, forever remembering them with loving memories. GOD IS ALIVE and ON HIS THRONE TODAY making our future always hopeful with anticipation of things to come. Will this be THE year? Never forget that Faith is the Substance of things hoped for, and the evidence of Things not yet seen. Isn't it a wondrous opportunity to be standing on the brink of a new year where the pages of our lives are blank for us to write our own words and thoughts upon them? God is so gracious to give us this chance not only yearly but daily, to start anew. Fresh. Forgiven. Take time for contemplation and prayer always remembering the excitement of new challenges that face us. So take a moment today and celebrate the joys and solitude of Peace from past to present with anticipated thoughts of new things to come! 

Happy New Year dear friends and readers!

PARDON THE MESS! I am in the process of enhancing my blog so it may take a week or so...