“LORD…

…I will be busy today and will forget about Thee.  do not forget me.”

~ a general under Elizabeth I ~

Feliz de Accion de Gracias

I love the way the Spanish say “Happy Thanksgiving.”  Translated it is Happy Action of Thanks.

Giving thanks is an action.  It requires thought and follow-through.  To that end, I have given some thought to what I am thankful for from last Thanksgiving to this Thanksgiving, a year which had many difficulties.  But one that also had many smiles.

A year ago, nearly to the day, our son was in the depths of despair, depression and struggle.  Today he is employed with a great job and has a lovely ‘girl.’  Thanks be to God.

Our daughter has a good job where she is well liked by both parents and boss.  She got a raise.  She is tending to health issues.  Thanks be to God.

My own health issues continue to be untangled and attended to.  Thanks be to God.

The hubster came through ankle tendon repair surgery and was discharged from physical therapy yesterday.  He has no limp.  He has no numbness.  He will be playing golf tomorrow.  He has a job which continues to hold his interest and one in which he feels he is contributing and making a difference.  Thanks be to God.

I have a home that keeps me dry and warm and is beautiful – more than I deserve and need.  Thanks be to God.

I have a parish that I love, a priest/spiritual father who is pious and caring, and friends there.  Thanks be to God.

I have a Canadian monastic friend, whose young face graces the top of this blog, though the current face isn’t so young any longer.  He is my spiritual big brother.  He prays for me, makes me laugh, makes me cry, is teaching me to pray and to love all the Saints, especially Blessed Fr. Sophrony Sakarov.  Thanks be to God.

I have “real life” and “cyber” friends who have befriended me and whom I have befriended.  Thanks be to God.

There is much more to give thanks for.  These are just the few things that come to mind in a manner of minutes.  What are you thankful for this year dear Readers?  What comes to your mind when you say “I am thankful for….”?

Spaghetti & Crabs

At the request of my blog-friend Matthew, I post my Grandmother’s recipe for Spaghetti and Crabs.  Matthew, this is one of those recipes that has no measurements.  I will do my best to approximate the amounts.  Since you are an excellent chef, I doubt you’ll have many problems recreating it and enhancing it!

Tomato Gravy

In a large pot, cover the bottom with a thin layer of olive oil.  On a low medium heat, let it get hot.  Toss in minced garlic to personal taste (for me 1 TBSP.) .  Let cook for a minute.  Take 2 large cans of Italian plum tomatoes and run them through the blender to puree them.  Toss in the large pot with the garlic and oil.  Add1 large can of Italian crushed tomatoes.  Add one can of water, 1/3 cup of sweet basil, 1 teaspoon of Old Bay Seasoning  (or to taste, my Mother had a heavier hand which I thought was too much) and 8 bay leafs.  Add oregano to taste (I love oregano, so put a lot in).  Let it come to a gentle bubble, turn the heat down to simmer.  Let simmer.

While the tomato gravy is cooking, start working on the crabs.

Purchase 1 dozen fresh, live crabs.  Dump them in the sink.  Carefully, grab one crab and break off the two front pincer claws at the body.  Set aside the claws to clean later.  Remove the back of the crab.  Throw away.  With scissors, under cold water running from faucet, cut off the ‘feathers’ where they attach to the body.  If male crabs, flip over to the belly and remove ‘his organ.’  Then cut the crab body in half down the center ’seam.’  Wash out the guts and organs.  Clip off the side legs half way up the leg.  Follow this procedure for all 12 crabs.  Scrub the body and the pincer claws with a brush to get off any residual dirt and sand.

When you get to crab # 6, which should be about 30 minutes into the tomato gravy cooking, add approximately 1/2 cup of romano/parmesan cheese to the gravy.  Stir well.

When you finish with cleaning the crabs, throw them ALL into the bubbling hot tomato gravy.  Stir them in so they are covered with the gravy.  Put a lid on the pot.  Let them cook approximately 30 – 40 minutes.

In the meantime, start a pot of water for the spaghetti of your taste.  Grandmother and Mother liked #9.  I prefer vermicelli.  Cook spaghetti.  When done, drain, toss in a bowl, cover with gravy.

Serve crabs in a side dish.  Enjoy!

News: Good & Bad

Good news:

1)  One must have 34 credit units to graduate from Muhlenberg College, where I am a student.  One class equals one credit unit.

2)  One may transfer in a maximum of 17 credit units.  I was able to transfer in 16.

3)  I am registered for spring ‘08 semester; taking a required history class (Reading Seminar) which will be on Richard Nixon and the 20th Century.  I will also take Elementary Spanish II.  Once done, these classes will put me in the position of needing only two more classes to finish the required classes needed to graduate, which I anticipated to be August 2008.

Bad news:

1)  After the required classes are done, I still need 7 more credit units.

2)  Graduation won’t be August 2008.  Sigh. 

3)  I will be able to “walk” in May 2009 and will need to take one more class in summer session I 2009 after which my dipolma will be mailed to me in October 2009.

Therefore, rather than having 9 months more of school, I have 19 months more of school.

Conclusion:  Crap.  Sigh.  Oh well…slogging on.  LOL!

Happy Birthday

Today, 27 years ago, my dear son was born.  I cannot believe that I have a son who is that age.  I am not old enough!  LOL!

Saturday he came home, brought his ‘girl’ with him, and we all had dinner.  It is a tradition that the birthday celebrant gets to have what ever they want for dinner on their ’special’ day.  His choices?  Spaghetti with crabs, chicken on the grill, tossed salad, and an Italian favorite, scrippelle soup.  (They are thin french crepes, sprinkled with a bit of parmesan cheese, rolled up into a tube, put in a bowl and hot chicken broth is poured over them.)  For his ‘cake’ I made rice krispie treats.  It was a lovely evening.

It is also a tradition that family members call the birthday celebrant on their special day.  This year, I forgot to call him.  Sigh.  No excuses.  One should not have any excuses for forgetting that.  The dear boy received not a single call…not from either set of grandparents, nor his sister, nor his aunts or uncles.  Double sigh.

Happy birthday my dearest son.  From the moment I felt your tiny fluttering movement in my womb, you were my heart.  You continue to be.  I love you and am very proud of you.

Eosinophilic Disease

Read about it here.

I have found two yahoo discussion forums which are dedicated to this disease.  It is unbelieveable to read about all the little kids and teens who are struggling with this disease and failing to thrive.  All because of food allergies!

Yes, I struggle with it too.  Yes, I’ve lost weight.  Yes, I can’t swallow sometimes and most days have a lump in my throat, but I do not suffer like these kids do. 

I’m starting a book (The Omnivore’s Dilemma) given to me by my boss who also has food allergies.  Her words were, “Once you read this you’ll understand why we struggle with the food problems we have.”  Food is being genetically altered in order to increase food production and make food more attractive to the consumer.  It will be interesting to read what the author Michael Pollan has to say.

oopsy

Hybels says Willow Creek made a mistake.

Meh.  No surprise to me.