Hello, all! I hope you have had a great week! I have been pretty good!

We all have life lessons to learn. I know I have learned my share. The key to it is to learn from each situation that comes our way and do according to what the good Lord wants for us. I am so grateful to God that he has been with me every step of the way.

As the song says, “If it wasn’t for the Lord, tell me what would I do!” I found out a long time ago that He is everything to me. There is certainly one thing I believe we all have learned, death never takes a holiday. When one comes in the world another one leaves it!

I remember one night when I was getting preparatory training at our ER before I had to go and train 10 hours at a larger hospital. That was back in the 70s. I was getting my certification to be an EMT. I got to assist in delivering a baby and observing while the ER staff worked on a man and he died. All efforts to keep him alive, was to no avail.

This brings me to what I have heard all my life. When one leaves this world, another enters it. That was proof positive for me. There have been so many of my friends who have passed. There has also, been friends of mine that have lost their children. We learn a lot of lessons while we are on this earth. I want to help them in every way I can. You’ve got to walk in the family’s shoes to really know what it is like to lose your children! I wouldn’t wish it off on anyone.

I just want all of you to know if you ever need anyone to talk to I’m always here for you. I love and appreciate every one of you.

I have found a few things on Facebook I want to share this week. Maybe it will help with any situation you are dealing with as far as the death of any family member or your closest friends.

In memory of all my family and friends who have passed away. I miss you, I think about you and I will never forget you. I love you always.

There are moments in life when you miss someone so much that you just want to pick them from your dreams and hug them for real.

We don’t know what tomorrow will bring. So don’t stay mad for too long. Learn to forgive and love with all your heart. Don’t worry about the people who don’t like you. Enjoy the ones who love you.

Quote from Jan, “We aren’t promised another moment on this earth. Live every second as though it will be your last. You never know, it could be at any time.”

I love this last one. I talked about my child while my child was on earth. Why would I stop now that my child is in heaven?

“And that’s the way I see it.”

Here is something I believe the public would like to know and mark you calendars. There will be a full pink moon on April 11, 2017. Help me spread the word, so everyone can enjoy it.

May God bless you and yours this coming week! You are loved! Let’s see what the chow wagon is cooking up this week, Enjoy!

JAN’S KITCHEN SINK CASSEROLE

2 chicken breasts, cooked and cubed

1-10oz. pkg. chopped broccoli

1-11oz. Can Summer Crisp corn

1-medium onion, chopped

1-small bag Match Stick carrots, chopped

1-small can peas, drained

1-jar sliced mushrooms, drained

1-can cream of mushroom soup, undiluted

½ cup sour cream

½ cup mayonnaise

2 eggs, well beaten

½ to ¾ cup shredded sharp cheddar cheese

4 tbsp. margarine

1-cup crumbled cheese it crackers

½ cup Minute Rice, cooked

Combine soup, sour cream, mayonnaise and eggs, mixing well. Add chicken cubes, veggies, rice and cheddar cheese. Mix well and pour into a lightly buttered, 9x13 inch- baking dish. Melt margarine and add to the cracker crumbs, mix well. Sprinkle on top of casserole. Bake 30-35 minutes in a 350 degree preheated oven.

CARROTS VICHY

10 medium carrots

2/3cup chicken broth

1 tbsp. granulated sugar

2 tbsp. butter

Pinch of salt

2 tbsp. chopped fresh parsley

In a medium-size saucepan on medium-low heat combine the carrots, chicken broth, sugar, butter and salt. Cover and simmer until the broth cooks away. Turn the heat to low and shake until the carrots are glazed. Sprinkle with the parsley before serving.

SQUASH DRESSING

2 cups cooked and drained sliced squash

2 cups crumbled cornbread

1-10 ¾ can cream of chicken soup

½ cup chopped onion

½ cup (1 stick) butter melted

3 eggs

Sage to taste

Preheat oven to 350 degrees. Grease a 3-quart casserole dish. In a large mixing bowl combine the squash, cornbread, soup, onions butter, eggs and sage to taste. Mix well, pour into the casserole dish and bake for 35-40 minutes.

TIP OF THE WEEK

Heat a knife blade in hot water, and dry it off quickly before slicing fresh bread. This makes the job much easier. I do say: Well shut my mouth and call me corn pone.