Wednesday, 7 May 2014

Love is the Most Beautiful Blessing in Life

¸.•*¸.• ✿´¨).• ✿¨)
(¸.•´*(¸.•´*(.¸. •* ✿Love is the most beautiful blessing in life
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Being a parent is never a burden. It is loving somebody else wholeheartedly, unconditionally for eternity.
Justin I am so proud to call you my Son
I love you with all my heart

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Justins photograph of

Great day. Found out I aced one of my most challenging grad courses to date and exploring all that the #GrandCircle has to offer. Now if I only can get into that damn lottery for #TheWave tomorrow, I'll be one happy camper!— at Kanab, Utah.
latest news from my Son

Beautiful video chat with my Son and Ahram and Logan this morning
How wonderful indeed.
Cannot wait until we meet in June

Where there is faith, there is love...
Where there is love, there is peace
Where there is peace, there is God,....
And where there is God, there is no need.

Leo Jolstoy

9 cups homemade or other good quality chicken or vegetable stock (or a combination)
1 cup dry white wine or dry sherry (don’t use “cooking” wine…too much salt!)
juice of one small lemon
1 to 2 Tablespoons Sriracha hot sauce (or your favorite)
3 or 4 cups fully cooked, chopped/shredded chicken
2 Tablespoons olive oil
3 cups yellow onion, chopped
1 cup each celery and bell pepper, chopped (or 2 cups of just one of these ingredients is fine)
4 cups thinly sliced carrot
1 (14 oz.) can fire roasted, petite diced tomatoes (including the juice)
2 (14 oz.) cans chick peas (drained and rinsed well)
2 Tablespoons creamy peanut butter (or other nut/seed butter)
3 bay leaves
1/2 cup fresh parsley (finely chopped) or 1/4 cup dried parsley
1 Tablespoon smoked paprika
1 Tablespoon chipotle powder
2 large cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon sweet curry powder
1/4 teaspoon cinnamon
a pinch (about 1/4 teaspoon) saffron threads
sea salt and freshly ground black pepper, to taste
cooked rice (white, brown or wild)
shredded Asiago cheese
lemon zest
Saute the onion, bell pepper, celery and carrots in the olive oil until firm-tender and lightly browned.  Place in a large stock pot along with everything else (except the rice, Asiago and lemon zest.) Bring to a boil. Reduce heat to a low simmer, stir well and cover so pot lid is slightly askew. Allow stew to simmer and heat for 30 to 40 minutes, stirring occasionally. When it’s hot, it’s done. You can cook your rice while the stew heats up, or make it the day before if you’re making your stock from scratch. I added a few saffron threads and butter to my rice while it cooked, which I think made it a perfect accompaniment to the stew. I made yummy Gypsy bread to go with this too (recipe coming soon!)

Recipe courtesy of Chin Deep
Thank you 


  1. I love the photo of you & Justin ♥ and of course, sweet Logan.
    Beautiful post xo