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.