grandmother

A Thankful Heart

This Thanksgiving will be the first holiday I spend away from the hustle and bustle of my extended family.  Life happens, retail is demanding and lets face it, IH 35 is a road created by the devil himself. While I won’t be traveling to my family this year, I can say that my childhood is jam packed with memories of Thanksgiving.  My grandmother waking up early to serve me Post Toasties, the smell of tamales being warmed on the stove, dry turkey (I thought it was a compliment), cranberries, cheesecake, lemon meringue pie and crispy warm and serve Hawaiian rolls.  My father's family knew how to celebrate!

“And with the money get whatever you have a desire for, oxen or sheep or wine or strong drink, whatever your soul's desire may be: and make a feast there before the Lord your God, and be glad, you and all your house.”  Deuteronomy 14:46 (Bible in Basic English)

Those memories warm my heart and remind me of just how much I have to be thankful for.  It’s easy to be thankful for material things, or angry because you lack them; but I challenge you this week to look deeper.  Think about your character, who are you when no one is looking?  Who molded you into the woman you are today?  When was the last time you said thank you?

This week as you download new books, get your playlists ready and charge both work and personal cell phones for your trip remember the most important part about Thanksgiving – giving thanks.

“It is good to give thanks to the LORD, to sing praises to the Most High.”  Psalm 92:1 (New Living Translation)

Brown Rice, Mexican Style

Anywhere there's Mexican food, you'll find rice. Enchiladas and rice, tacos and rice, beans and rice. My mother, grandmother and mother-in-law each prepared rice with their own twist and now I've added mine. I hope you'll try this easy, yummy recipe which takes brown rice, full of nutrients, and packs it with flavor that will fill your kitchen with a heavenly aroma.

Mexican Brown Rice

Ingredients

1 c. brown rice

2t. canola oil   

1 T. chicken boullion

2 c. water

½ t. ground cumin

2 cloves minced garlic

1/3 c chopped onion

3/4 c diced or crushed tomatoes

1c chopped vegetables –combination of any of the following: mushrooms, cooked garbanzos, chopped carrots, celery, bell pepper, frozen peas)

Cilantro (optional)

 

Pour brown rice  and canola oil into 2 qt. saucepan, stirring continually until toasty. ( This will make cooking time shorter and rice will have a wonderfully  firm texture.) When rice has browned sufficiently, add water, cumin, tomatoes and garlic. Bring to a boil then lower temperature to a simmer.  Add vegetables and cilantro after rice has been cooking for 20-25 minutes.Cook an additional 15-20 minutes until all liquid has been absorbed and rice is al dente.

Makes 4 c or 8-1/2 c. servings