Tag Archives: raspberry vinaigrette

Happy New Year!

raspberryvinaigrette“Good health is a crown visible only to the sick.” Years ago, Kristi’s mom quoted that to her and Kristi (a former roommate) shared it with me… and now I know (better than I used to) the meaning of the proverb! I definitely am more thankful than I used to be for any hour in which my head or neck doesn’t hurt!

I am thankful for many things… and one thing today is that I’ve had some hours in the last few days without much pain in my head or neck. Also, I am thankful that Brody now is healthier than I am. I appreciate that he helps me on my difficult days. His piano-playing is a true pain reliever for me, and he’s quite a good cook, too. What a blessing!

I am also thankful that the cold I got on Christmas didn’t develop into a lung infection (the usual route my body takes when I get a cold in December)! God was gracious to me. Ultimately, He always gets the credit for our bodies fighting off any disease, but I think I will remember this lesson learned: it’s best to go to bed and rest when I get a cold. 🙂 Extra rest and liquids certainly give my body a fighting chance.

Besides the rest and liquids, I thought I’d consider some additional remedies. Our friend, Bill, had just told me that Cold-EEZE had worked well for him this year, so I gave that a try. I had also heard that garlic has antibacterial and antiviral properties, so I decided I’d test out the theory. I bit into a clove of garlic and quickly decided eating raw garlic would be an acquired taste. I nibbled along on the first clove over the course of many hours. By the second clove, I had acquired the taste… but I am still surprised at how much raw garlic resembles flaming red hot peppers for its ability to burn my mouth! Perhaps eating raw garlic will have a new application: pain relief for headaches. Or maybe it’s not so much a pain-reliever as it is a distraction… the pain from the blisters forming in my mouth distracts from the pain of my headache. Whether or not the garlic did help me fight off the cold, I don’t know for sure, but I can vouch for its amazing decongestant properties!

In order not to chase Brody or others off with my horrible breath, and also to save the garlic for recipes, I didn’t continue eating the garlic. I use it in so many recipes – from soups and appetizers to main dishes and salad dressings! Pictured here is Raspberry Vinaigrette Dressing from A Recipe for Survival (page 154). We enjoy adding a green salad with this dressing to many snacks and meals. The soup pictured below is the Meatless Minestrone (page 131) made with quinoa instead of rice pasta.raspberryvinaigrattesnack

 

 

Thanksgiving Part II

We are thankful for a special day set aside to help us focus on thanking our Lord for His work in our lives! Today, we are thankful to have the energy to exercise. When I was single, I sometimes would try to get back into the routine of walking and running regularly, but without another person to hold me accountable, I never kept up with the idea very well. Now that Brody is willing to help me keep going, we are increasing our walking and jogging. I am thankful, too, for how he helps me be accountable in my spiritual walk. When I am prone to being worked up into a lather about various difficulties, he often helps me refocus on God’s plan from eternity past and how He is working it out (Psalm 33:10-11).

 As Christmas approaches, I am thankful for the soothing sounds coming from the piano as Brody practices several beautiful Christmas songs. On Thanksgiving Day, Brody and I enjoyed a good time with Grandma and Ole and then we also visited Quaker Gardens in Stanton that afternoon. The residents were pleased with Brody’s piano concert of Thanksgiving and Christmas songs, and we enjoyed spending part of the day with them. We never thought Brody might be able to earn a little extra income from his piano playing! We are thankful for the many different ways the Lord provides for us, and we praise Him for His kindness in choosing a pleasant way for Brody to earn the extra income.

 I am also thankful for our Thanksgiving meal turning out well! This year, my turkey turned out the best ever. I cooked it a couple of days before Thanksgiving, and this time, I took a more simple approach. I combined some herbs, spices and butter and spread them over the turkey. Instead of opening the oven regularly to baste the bird, I left it alone. Since I had one of my debilitating headaches, I stumbled around in pain for most of the afternoon, and forgot about the turkey in the oven! By the time I remembered the turkey was in there, the little red “pop-up” indicator had popped up and Brody and I agreed that the bird looked well-cooked. As I removed it from the pan for its photo shoot, a wing came off, and I figured that was another indicator that the meat was cooked through. This was such an improvement over last year’s result! (Last year, the turkey didn’t cook completely. The year before that, I made a stuffing that used the giblets, and decided I’d never do THAT again! I tried some other ideas for the giblets this year, and I’ll share them later.)

 I was particularly pleased with my first attempt at gluten-free dressing! Brody and I called Daddy and Candy for a pre-Thanksgiving chat a few days before Thanksgiving, and we caught her in the kitchen, preparing for the dressing she was making for (I think) 60 people. I quizzed her over the phone for her method of making stuffing, and decided I’d give it a try this year, making adjustments to make the dish gluten-free and Brody-safe. The result was wonderful!

 For the garnet yams and the green beans, I chose a simple method that I knew would work for Brody. I followed the Grandma’s Green Beans recipe from A Recipe for Survival (page 91), and for the yams, I steamed them and then simply reheated them with a bit of key lime juice, butter, salt and a slight drizzle of honey. The results were tasty side dishes without all the extra creamy and sugary additions often found on Thanksgiving tables – we felt good after eating – no pain from overeating nor from food disagreeing with us.

 The cranberry sauce turned out well, too! Using the relish dish from my great-grandma made it taste better … well, at least it made it look better! 🙂 It tasted really good, too. I’ll share that recipe eventually.

 The gravy was wonderful! I’m so excited about how everything turned out, that I haven’t decided yet which recipes I’ll save for a second book, (if the Lord wills) and which ones I’ll post now. I’m thankful for how our eating has improved over these 3 and ½ years! My initial recipes in 2009 kept us alive, but weren’t really worth repeating later as I learned more about cooking without wheat, rye, oats, barley, corn, potatoes and onions. I am thankful for the improvements over the years! Be encouraged – if you are struggling right now to find foods that work for you or your family member, keep on experimenting! In time, you’ll develop recipes that work for your family, too!

 Not pictured are the pumpkin pie and the crusty dinner rolls. In our household, the half-life of crusty dinner rolls is approximately 20 minutes, and since I used much of the batch to make the dressing, not a single roll was available for the photo shoot. Brody made the pumpkin pie the next day while I was working, so we didn’t have that for the photo. But, you’ve seen Aunt Nellie’s Pumpkin Pie (page 163 of A Recipe for Survival and a Sample Recipe on this website) in previous posts anyway. The green salad with Raspberry Vinaigrette dressing (page 154 from A Recipe for Survival) rounded out our gluten-free, tasty, economical and pain-free meal. These are wonderful reasons to give our gracious Lord much praise and thanks!