Memorial Day 2010

"Let every national know, whether it wishes us well or evil, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe to assure the survival and success of liberty." - John F. Kennedy

May God bless those who have fought and continue to fight to protect our freedom. My prayers are with you.

Food Friday

This week on the "What's for Supper?" segment I talked about picnic favorites - as one of those fabulous three-day holidays is coming up. Actually, our family never actually celebrates those types of holidays because well, someone has to sell the groceries to everyone who wants to cook out and celebrate. Not complaining really, just stating the fact. We just celebrate on non-traditional weekends.

So, this week's recipes included Sweet and Red Potato Salad; Slow Cooker Barbecued Beans; Crispy Grilled Catfish; S'mores Brownies and today's recipe: Chicken and Steak Kabobs. These are so very good!

Happy Memorial Day Weekend! Enjoy your family and Celebrate Good Times! Come On! (Imagine Kool and the Gang singing that!)

Steak and Chicken Kabobs
½ cup teriyaki sauce
½ cup honey
½ tsp. garlic powder
½ pinch ground ginger
2 bell peppers, cut into 2 inch pieces
1 large Vidalia onion, cut into wedges
1 pkg. whole fresh mushrooms
1 pkg. cherry tomatoes
1 lb. beef sirloin, cut into 1 inch cubes
1 ½ lbs. boneless, skinless chicken breast halves, cut into cubes

Skewers (metal or wooden) *Note if you use wooden skewers, soak them in cold water for about 20 minutes before using.

1. In a large bowl, mix teriyaki sauce, honey, garlic powder and ginger.
2. In separate resealable plastic bags, put chicken, beef and vegetables. Divide the marinade between them and seal. Refrigerate for about 4-6 hours.
3. Preheat grill for medium heat.
4. Discard marinade and thread the meat and vegetables on the skewers leaving a small space between each of them.
5. Lightly oil the grill grate. Grill skewers for about 10 minutes, turning as needed. Make sure chicken is cooked through and meat cooked to desired tenderness. Vegetable should be tender.

Thankful Thursday

Can you believe it? I have barely posted at all this month and this is my third post today! But I couldn't let Thursday go by without a thankful to go with it.
This past Sunday after church, D and I decided we were way past due for a drive with the top down. Before I go on, I just have to tell you how amazing our church service was Sunday. Oh. My. The music was beyond fabulous and that preacher of ours can flat preach, I tell you. He wrapped up his series on Job and in some ways, I think we were all relieved. Mr. and Mrs. Job had them some troubles to be sure. But what an amazing testimony of faith. Whewee.

Anyway, during our drive we found ourselves down around the Mall of Georgia and we decided we might drop in the DSW shoes. Well, I do love me a pair of shoes and they were a-plenty at this store. This is what I came out with. Can you believe it? Look at that heel? I've worn them all day today and love them.

After that we went to the movies - the new 3-D Shrek movie. I am thankful for those days with my husband. And for a great pair of shoes. :)

May Monthly - Part 2

Well, I am experiencing operator technical problems and can't seem to get these photos to cooperate. Therefore this most recent photo will go first instead of the chronological order I prefer.

This photo is from Dan and Laura's wedding this past Saturday. The ceremony was in the Day Chapel at the Botanical Gardens in Athens. Is that not beautiful? We were so honored to be included in their wedding weekend.

Okay, so back to mid-May when we went to the Chamber of Commerce's Annual Beach Bash at the Lake Lanier Canoe and Kayak Olympic Venue. This was the site of the 1996 Olympic games for those sports. We were fortunate enough to attend those games at this site and really hadn't been back much since. Wow - is it ever a beautiful place. The dinner was held under large tents with a great band but the best part was the evening under the stars beside the water with great friends.

On May 15th, our favorite son-in-law celebrated a birthday. He and E celebrated together that day and then we caught up with them later in the week for some birthday shopping and dinner.

Late on Saturday and then on Sunday the 16th we headed to Lake Sinclair to enjoy some much-needed down time with my "adopted" sister (D's aunt) and her husband. They graciously shared their beautiful lake home and pontoon boat with us that weekend and after all we had been doing, it was a more than welcome relaxing time! That lake is so calm and gorgeous. And the homes on this lake are bee-u-ti-ful!

Oh, by the way, that little thing in the middle of the lake is my husband in the paddle boat. I was in said paddle boat with him for a little while . . . until the wake of a big ski boat went by and I was convinced we were going to capsize. I then decided that this woman's place was on the dock, taking photos, waiting patiently for him to return so that we could take the much bigger and heavier, motorized boat out for a spin.

I let D know that this was my dream home and that if he wanted to purchase this entire point I would be agreeable . . . ha.

May Monthly - Part 1

Oh, about a month ago I started typing one of my monthly updates to let you know what was on the agenda for this month. Well, that's been saved in the drafts folder for long enough so I just decided to instead give you my month in review.

On May 1st, we were honored to be a part of Lee and Rachel's wedding right here in beautiful Gainesville. The ceremony was at the First Presbyterian Church with the reception at the Quinlan Art Center. Simply gorgeous.

On May 2nd, all of the girls in the Wiley/Williams family including my momma, headed down for our Mother's Day (a week early) treat to Atlanta's Fox Theatre to see "Mary Poppins." If you know me at all, you know that my favorite all-time movie from my childhood is indeed Mary Poppins. I love, love Mary and Bert. This day was "practically perfect in every way."

Okay so on Tuesday, May 4th, the girlfriends got together for a shopping day to the Mart in Atlanta. It was the infamous "Cash and Carry" mart where we sure enough carried some merchandise home. Mostly these beauties - as you probably know the hottest thing in jewelry right now. These are the knock-off version of the very expensive watch Sandra Bulloch wore in "The Blind Side." I think I now own one of these in every single color. We have made multiple trips back down to the Mart to stock the hospital gift shop with these. They are hot, hot, hot!

On Saturday, May 8th our nephew officially became a graduate of Georgia Institute of Technology. Congratulations to him! The sweetest boy in the world blew in from his finals week just in time to sit down for the first note of "Pomp and Circumstance." It was great for the whole family to be together.

We continued the festivities the next day, Mother's Day. My most fabulous daughter hosted the entire family for lunch. Not pictured, but in attendance were N's parents. Again, a most blessed time with family.

Food Friday

Yes, I know it is Saturday morning. But by the time I got home for Athens last night, checked out the fabulous yard work my son has been doing, went to eat Mexican and watched "Sherlock Holmes" with my boys, it was just too late. I went to bed.

However, tomorrow's another day and it's never too late to talk about food. Yesterday's recipe on the What's for Supper segment was a great summertime dessert that I thought y'all might enjoy! Remember if you are near a radio at about 4:45 everyday, I'm talking it up with George and B.J. on WDUN 550.

E and I are off in a couple of hours for the wedding of Laura and Dan at the Botanical Gardens in Athens. The ceremony is being held in the Day Chapel and the reception in the Conservatory. What an absolute gorgeous place to get married! Just hope the rain holds.

Enjoy your Saturday and some Fruit Topped Angel Food Cake Squares

1 ready-made angel food cake, cut into 1-inch cubes
1 ½ cups of milk
3 6 oz. containers of French vanilla yogurt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (6 serving size) vanilla instant pudding and pie filling mix
2 cups quartered fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

1. Spray 13x9 glass baking dish with cooking spray. Place cake cubes in a single layer in dish.
2. In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
3. Pour pudding mixture over cake pieces; spread until cake pieces are completely covered. Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight.
4. Just before serving, in another bowl, gently mix all berries. Cut dessert into squares, top with fruit.

Thankful Thursday

I fully realize that I get on this blog every Thursday and tell you how busy my week has been so . . . I guess you know. From 8:30 to 4:00 Monday and Wednesday I participated in the Client Assistant Training at the Care Center. One more day next week and I will officially (on paper) be ready to minister in that capacity. Whoa, yes, it's way out of my comfort zone but I'm really looking forward to it!

Tuesday, I did my shift in the hospital gift shop, then went to pick up Mother for our weekly shopping trip. We managed to get caught in the 15 minute downpour while loading her groceries. That was fun - she wore a grocery bag on her head so she wouldn't get her hair wet. I should have taken a que from her and got one out for myself. Because by the time we met our children to celebrate our son in law's birthday that night, I looked like indeed I needed a bag over my head. But the folks at Fry's Electronics and Steak-n-Shake didn't seem to care and frankly, by that time, neither did I. A fun time was had by all.

E has been holding down the fort in the WEC office this week as I was in training. I like to say that because it sounds like I might have an athletic bone in my body. Which I do not. But today we were full speed ahead preparing for a wedding this weekend in Athens at the Botanical Gardens. We can hardly wait.

We did, however, take out about 30 minutes to walk over to the courthouse to see our buddy, Butch get sworn in as State Senator. My prayers go with him that is for sure.

Look who came to my house tonight? The sweetest boy in the world. And for him I am thankful.

Food Friday

Boy, I squeaked this in at the very last minute didn't I?

This week on the What's for Supper? segment we have been talking about JandJ's 34th Anniversary Sale and the amazing deals that are in the ad this week. I dubbed this week "Shop the Ad" week - pairing items that are on sale with great recipes that use those ingredients.

So, today the recipe is for Crab Cakes - Paula Deen style. I really cannot express to you how much I love crab cakes. So this recipe just makes me smile.

1 pound crab meat, picked free of shells
1/3 cup crushed crackers (Ritz preferred)
3 green onions, finely chopped
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
½ cup peanut oil
Favorite dipping sauce, for serving
1. In a large bowl, mix together all ingredients except flour and oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet, over medium heat.
3. When oil is hot, carefully place crab cakes, in batches in pan and fry until browned, about 4-5 minutes.
4. Carefully flip crab cakes and fry on other side until browned, about 4 minutes.
5. Serve warm with preferred sauce.
Serves 4-6.

AND because I love y'all so much I'm going to share last Monday's recipe with you too. This one is fabulous as well. I could eat this salsa . . . by itself . . . with a spoon . . . all alone . . . and be perfectly content.


Boneless Pork Loin with Mango/Pineapple Salsa

2 (1 pound) boneless pork loins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
1. Place pork on a greased rack in foil-line shallow roasting pan. Combine the brown sugar and mustard; spread over the pork.
2. Bake, uncovered at 425 degrees for 35-40 minutes until a meat thermometer reads 160 degrees.
3. Let stand for 5-10 minutes before slicing.

Mango/Pineapple Salsa
1 cup fresh mango, cut into ½ inch chunks
1 cup fresh pineapple, cut in ½ inch chunks
1 ½ cups salsa
1 cup canned black beans, drained
1 tablespoon brown sugar
Mix all salsa ingredients together in a bowl and serve with pork.
Serves 6.

Thankful Thursday on Friday

Well, Thursday just blew right on by me didn't it? Please don't ever get the idea that just because I don't post on Thursday that I'm not thankful. Because, that's just not true. While I'm sure I take some things for granted, I've learned to live in the moment and to just be grateful for the gift of everyday life.

Thankful on Friday? Yes, siree. Thankful that my sweet husband finally made it back from Sin City (Las Vegas) and that the house didn't completely fall apart while he was gone. Why does that happen? Your husband goes out of town for a few days and things go wonky. I got totally freaked out by a weird repairman in my home and about that time the security system goes out. Have mercy I thought I was going to have a major meltdown. I tried to tell D about it as calmly as I possibly could when he called to check in but bless his heart, he must have heard the sheer panic in my voice. So before I had time to check myself in for an overnight stay at Laurelwood, our friend who owns the security company calls. This is what he says "I just got a call from your husband and I am on my way right now to fix your system. We will get this taken care of today for you because your husband is very concerned for your safety." Oh, thank you Lord and thank you precious husband.

Happy Mothers Day!

It is such a beautiful day! And a wonderful day to be a mother!

I've just want to thank my wonderful mother for always being there for me, for being my #1 supporter and fan and always reminding me of the importance of family! I love you, Mother!

I've also want to say thank you to my sweet mother-in-law who throughout the 25 years that D and I have been married, has always treated me just like one of her own. She never misses an opportunity to support and encourage me. I love you, AM!

Thank you to the women in my circle who have been amazing examples of how to successfully mother a child. They have never pretended to know all the answers but they have always been there to walk the journey with me.

Thank you to my sweet husband who has made it possible for me to have one of the greatest privileges of my life - staying home with my children. I know that he made lots of sacrifices and worked lots of hours so that it could be possible and I will be forever grateful! I also appreciate the fact that he made me breakfast in bed this morning and said the sweetest thing. He wished me Happy Mother Day and then said, "you know, you aren't just a mother, you are a good mother." Words like that will change your life.

Thank you to my precious girl and my sweet boy who, without them, there would be no cause for celebration. Being your mother has been the greatest joy of my life!

Before you were conceived, I wanted you.
Before you were born, I loved you.
Before you were here an hour, I would die for you.
This is the miracle of love.

Food Friday

It's 11:47 p.m. so I better get to typing fast!

Okay, for the past two days we have featured strawberry recipes on the "What's for Supper?" segment. Why? Because the strawberries that JandJ Foods has right now are in a word . . . amazing! They are coming directly from Jaemor Farms. Get this, strawberries that were picked at Jaemor this afternoon at 2:00 were in our stores by 5:00 p.m. Talk about fresh!

This is a recipe we just dearly love in our family. I make it alot during the summer months because there is no warming of the oven required. It's just a great light summer dessert!

Strawberry Trifle

Ingredients
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut in cubes
• 4 bananas, sliced
• 1 quart of fresh strawberries; washed, capped and sliced
• 1 (12 ounce) container frozen whipped topping, thawed

Directions
1. Prepare pudding with milk according to package directions.
2. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping.
3. Repeat Layers.
4. Cover and chill in refrigerator for 4 hours before serving.

Thankful Thursday!

We have exciting news! and I am so thankful that God presented the opportunity . . . (drum roll please) . . . for an OFFICE for Wonderful Events and Celebrations! WooHoo!

For the past two years E and I have worked as nomads either at my kitchen table, out of the front seat of my car and as you well know, from our "regular" table at Panera. Sidenote: we have to sit at the same table every time because of it's proximity to the plug because the laptop requires it. But on April 20th we (mostly me) were just a little worn out with our beloved Panera, needed a change of pace and met for lunch at Sweet Magnolias on the square. Just for clarification, Sweet Magnolias is located inside a larger building that has lots of great little shops called Main Street Market. Well, as I was strolling to the restroom, I saw this little office space that I immediately was drawn to. I came back to the table and told E that I had found us an office. Honestly, bless her heart, she didn't know we were looking. And we weren't, . . . until that moment. But somehow I just knew this was to be our space . . . if the price was right. And thankfully, it turned out to be just right.

The office idea has been a dream of ours that we mention in passing just every once in a while. Periodically, she and I have a "meeting of the minds" about our business just to make sure we are on the same page. Even though E and I are business partners, we are first and foremost, mother and daughter. And that relationship is far more important than any business dealings could ever be. So in order to keep that priority relationship, we just have a heart-to-heart every once in awhile about our current status as well as our hopes and dreams. You know, it just does a heart good to share your hopes and dreams with one another.

So very long story shortened just a little, we began to investigate the possibility and realized that this actually might work financially and logistically. And we got excited! And we still are! We have cleaned, painted, bought new furniture, reused old furniture, and are still not done with the transformation of this little office to make it our own. But it's getting there and we could not feel more blessed!

You know it is a funny thing sometimes. You feel like God is opening a door, presenting an opportunity and then there comes the moment of truth. When the rubber meets the road as my Daddy used to say. Do you have the faith to go for it? to take the leap with Him? You begin to have those doubts . . . is this truly from God? Are we being good stewards of the resources He has given us? Are we talented enough, smart enough, dedicated enough . . . blah, blah, blah. You know the drill. Praise Him we are all those things because of Him and the fact the if He calls us, He equips us. If it is one thing I've learned in this 50 years of living - the wildest time and most excitement I've ever had has been with Jesus. People that think that dedicated Christians live a boring life void of fun and thrills, well, they are just flat wrong. Jesus is a trip and a half. He will take you places you NEVER ever thought you would go. (like to the radio station every day at 4:45 - who would have ever thought that was in my plan??). Only God.

So, today was our very first day "in the office." And I will always remember this day in a very special way. It is the National Day of Prayer. So today, I have been pouring out my heart to God for my country, my community, my church, our businesses, my friends, my family, my husband, my children (especially my sweet boy today because he had two finals. He'll be home tomorrow night and yeah! and yeehaw! I can't wait! Sorry. sidetracked.) And the blessings of life He gives freely!

I'll leave you with this. I'm embarrassed to admit that when we began our business, I didn't choose a foundational Scripture for it. But as this new (office) door opens, we are committing it to our Lord with this verse, Colossians 3:23 "Whatever you do, work at it with all your heart, as working for the Lord, not for men."

I love this!

This is my quote for today (so true for this girl):

"When I stop talking, you'll know I'm dead."

I'm Still Here!

Happy May!

In case you thought I had kicked the bucket, I'm just checking in to let you know I'm still around. I have so much to tell you it will take days. But I promise I will get back to you as soon as I possibly can. I just have so much to share: our last two weddings, the recipes on the What's for Supper segment, exciting news about WEC, a trip to the Fox Theatre. Heavenly day, life has sure been fun lately!

Stay tuned . . . regularly scheduled programming will return very soon.