Rest, Recuperate and Heal

My posts have been what can only be described as sporadic, and today day, as I find myself sitting in bed, per doctors ordered, it seems only appropriate to write a post.

The past several weeks have been full of activity:
* full days at work; several projects with similar deadlines; preparing for summer learning
* making travel arrangements for a "cousins trip" to Punta Cana, Dominican Republic in October
* final weeks of Bible study in Exodus - amazing!
* weekly dates with Stan
* conference planning for NCTM Annual in Denver (held last week)
* conference planning for Learning Forward Annual @ Gaylord in Grapevine (coming up in Dec)
...and so much more

In the midst of all of this, I was getting sick.
It hit me during the last day of the NCTM conference last week. Let's just say, I was grateful to only have a 90 min flight from Denver to DFW.

I knew I was sick, so I stayed home from work on Monday and scheduled the first available appointment on Tuesday morning.

After a breathing treatment in the doctor's office and a set of X-rays she confirmed I had pneumonia. Not at all what I was expecting.

So until my doctor learns me, I'm confined to home and bed rest.
I understand the severity of my diagnosis and do. it want further complications. so tool answer your wonder, Yes, I'm taking prescribed medications and resting.

I will say the inhaler that I've been given, in addition to a strong antibiotic, is the worst part of all.
It really makes me feel jittery...causes my heart to race. If for reason except to never have an albuterol inhaler again, I will rest and recuperate.

The Joy of Recipes from Friends

I enjoy cooking. I enjoy a great recipe.
I especially enjoy a great recipe from a friend. And it's even more wonderful when its a recipe that you've had and used for long time. A recipe that results in tasty, not just trendy, food

Well...last weekend i pulled out one if those recipes.

The first time I ate this I was at the home of a family, the Hovis', with whom I attended church when I moved to Texas and began teaching in the early/mid 90s. It was probably one of the nights I was tutoring one of the two older girls in math. I also know that I cooked it once for the girls- Jaclyn, Reagan, & Laura Beth (then probably ages 16, 14 and 10) when I spent a few days with them as "nanny" so  the parents could go out of town for a few days.

Some other fun facts about this family is that I have had the privilege of watching all 3 girls grow up to be fabulous wives and mothers! Check out Jaclyn's designs/decorator business - The Turquoise Giraffe and her family life at The Mommy Revelation

This recipe is memorable not only because it was given to me by Laura Hovis, but also because its was the main course of the first meal I ever cooked for Stan's parents when we were dating.
[Note: I would liked to have know ahead of time, that my now in-law's version of spicy and mine are quite different. So...if your making this for someone who thinks green chiles are spicy, adjust accordingly. Good thing I redeemed myself with by having sour cream available and a good dessert]

OK - enough reminiscing, here's the recipe!

Chicken Spaghetti (from Laura Hovis) - serves 6 (3/4 cup servings)
12 oz pasta; I like farfalle(bowtie)
1/2 cup butter (1 stick)
1 cup onions, chopped
1-2 cloves garlic, minced OR 1 tbsp minced garlic
8 oz fresh mushroom, sliced (optional)
1 can diced tomatoes with green chiles (Ro-tel)
1 can cream of mushroom soup
1 can stewed tomatoes (I substituted a 5.5 oz can of V8 when I didn't have a can of stewed tomatoes)
1 tbsp oregano, dried
8 oz chopped chicken, cooked (can substitute 2 large cans canned chuck chicken)
salt
pepper

1. In a large stock pot, prepare pasta according to package directions, drain and set aside 
2. In a mixing bowl, combine diced tomatoes, stewed tomatoes, cream of mushroom soup and oregano
3. Over medium head, in the large stock pot, saute mushrooms, onions and minced garlic in butter until tender; season with salt and pepper to taste
4. Add chopped chicken to saute. Let reheat 2-3 minutes
5. Add tomato and cream of mushroom soup mixture, creating sauce; bring to a simmer
6. Add pasta; fold into sauce to evenly coat noodle

Serve with garlic bread and a salad

Joy of Praying Friends

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A sweet friend sent this to me today and I thought I would pass it along.

What joy in knowing that a friend is praying for you

 

ESTHER 4:13

"Be still for a while and praise God for His favor, His grace and His awesomeness. God is able to do the impossible and is always near. He loves us unconditionally."

Dear God, This is my friend whom I love and this is my prayer for her. Help her live her life to the fullest. Please cause her to excel above her expectations. Help her to shine in the darkest places where it is impossible to love. Protect her at all times, lift her up when she needs You the most, and let her know when she walks with You, she will be safe.

Amen!

The Joy of New Recipes w/ Bacon

Bacon-Wrapped Chicken Thighs marinated in sweet ginger garlic soy (based on a recipe for Bacon-Wrapped Pork Tenderloin in the Crockin' for the Holidays by The Crockin' Girls)

INGREDIENTS
1 package chicken thighs
1 package bacon

Marinade
3/4 cup soy sauce
3/4 cup white sugar
2 cloves garlic, minced
1 tsp black pepper
1/2 onion chopped
1 tsp white vinegar
2 tsp ginger, ground

DIRECTIONS
Wrap chicken thighs in bacon, covering completely.
Mix marinade
Place meat in 9x13 baking dish, cover with marinade.
Cover pan with plastic wrap.
Refrigerate at least 3-4 hours (or overnight).
Prior to cooking:
Preheat oven 350 degrees
Lightly coat 8x8 baking dish with cooking spray
Transfer wrapped chicken to 8x8 baking dish and spoon some marinade over each thigh.
Bake for 35 min.