Yee-haw, everyone! I am coming to you this week from beautiful Downtown Rogersville, Tennessee. The sun, is shining, it is warm outside. I pray it is sunny and warm for you all., inside as well as outside.

Life as we know it gets crazy every once in a while.

I also hope your week was wonderful. My week has been full of stress. My brother Bill had a mini stroke Tuesday night and is in Indian Path Hospital. They kept him for observation and further tests. They did find some slight bleeding on his brain. He’s had them before and didn’t know it.

He was supposed to go to UT Hospital on Wednesday, this past week, for pre-op tests, and was supposed to have a femoral popliteal surgery done on the 9th of February. It is a vascular surgery, and has been postponed.

Please keep my family in your prayers. My brothers are all I have left in my immediate family.

Bill was seven years older than me. He has been my protector all of my life. Tim is four years younger than me.

I was so jealous of him, when he was born. He got all of the attention and I didn’t understand why. Mom and dad had to explain it to me.

As we got older I grew to love the little bugger. We are all best friends and have grown into a tight knit bunch with each other. It is so hard to lose loved ones. I have been down that road so many times with family and friends, it’s not funny.

There is one thing I do know, we are all prepared to meet our Maker. I pray you are also.

Thursday the 2nd of this month would have been my 43rd wedding anniversary with Steve. We had been married 32 years when he passed. Lord, how I have missed that man. We had our rough patches. We made it through all of them. I loved him so much. I will have to say we had a wonderful marriage.

I have had a few fellas, in my life, but will probably stay single. Mr. Right hasn’t come along, and I doubt he ever will.

One last thing before I close out this week’s edition. I am going to tell you how much weight I have lost. Drum roll, please—81lbs. Yay me. I have 26 more to go to get to my goal, which total 107lbs. when I get to my goal. I will tell you where I started and where I stopped.

If I got down to what I weighed when Steve and I got married. I would look like some skin pulled over a bone. I don’t want that. This message is for all who are trying to lose weight. Moderation is the key.

If you take it off slowly, you will not be as likely to gain it right back. It has taken me four years. I am starting to feel much better about me.

“And that’s the way I see it.”

Stay tuned, I will be back next week, Lord willing. Have a happy and blessed week! You are loved. I had a request for soup recipes. Here are my favorites! Enjoy!

CLARA’S CABBAGE BEEF SOUP

1½ lbs. ground chuck

1-16 oz. can chopped tomatoes

1pkg. Chili-O mix.

2 cans red kidney beans

1 small head cabbage, chopped

3-4 small onions chopped

2 sticks celery, chopped

1 green pepper, chopped

1 large bottle Campbell’s tomato juice

Salt and pepper too taste

Brown ground chuck and drain. Add tomatoes, Chili-O mix. and kidney beans. Simmer. In a separate large pot; Combine cabbage, onions, celery, green pepper, salt and pepper with 3 to 4 cups water, cook until tender. Add tomato juice and beef mixture. Simmer for 1 to 2 hours. Out of sight!

GEORGEANNE’S NINE BEAN-SOUP

To make bean mix, combine 1 lb. each of barley pearls, dried black beans, dried red beans, dried pinto beans, dried navy beans, dried Great Northern beans, dried lentils, split peas, and dried black-eyed peas.

Soup:

2 cups nine bean mix; place in Dutch oven. Cover with water 2 inches above beans. Let soak overnight. Drain; add next five ingredients. Cover: bring to a boil. Reduce heat; simmer 1 ½ hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Makes 2 quarts. Delicious!

JOYCE’S BROCCOLI CHEESE SOUP

6 c. water

1 large onion, chopped

1/3 tsp. pepper

½ tsp. garlic powder

1 c. half and half

½ c. plain flour

¼ c. butter

2 10oz. frozen boxes, chopped broccoli

1 8oz. pkg. Velveeta cheese

½ tsp. salt

1 c. milk

½ c. cold water

Bring 6 cups water to a boil. Add broccoli and onions. Reduce heat and simmer uncovered for 10 minutes. Add cheese, salt, pepper and garlic powder. Stir until cheese melts. Stir in half and half and butter. Cook over low heat until thoroughly heated. Combine flour and ½ cup water. Stir until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened makes 2 ½ quarts Yummy! More to come, next weekend.

TIP OF THE WEEK

Be sure when you go to the kitchen, and cook for your family. Do it with love. There is no better gratification than a happy family, because mom took the time cook a meal.