Shared Verse Mother Inexperience is permitted, No special skills required, Must love pets and children, Eager attitude desired. A loving heart's essential, Soft, gentleness, a plus, A kindly, warm demeanor, Combined with tenderness. Add agility of body, And dexterity of hands, Both can be instinctive, But be ready on demand. Have good ears, with which to listen, Sharp eyes, with which to see, Arms strong enough for hugging, And a spirit, fancy-free. Can speak to God in heaven, Have folded hands to pray. Have ability to guide and teach, And ability to play, Can cook, and bake, and clean, and sew, Can nurture little souls, Knows how to hold on tightly And how to hold, when letting go. Mother's love, eternal love, Ever in one's heart, Eventually returned to God, Yet, never does depart. © 2000 Virginia A. Ellis

hankie~! Shared Wisdom In keeping with the theme of Mothers this week, 'A Single White Rose' by Barbara Glanz is one Mother's story of hope, loss and faith renewed. --Terri A Single White Rose In 1971 I faced the most difficult experience of my life, one which has changed me forever. I grew up in a small town in Iowa where families were the center of our lives. I loved dolls and baby-sitting, and I could hardly wait to be a mother! I even became a high school English teacher because I loved working with young people. In 1965 I graduated from the University of Kansas and began teaching in LaGrange, Illinois. In 1966 I married a wonderful man named Charlie, and on April 2, 1969, we were blessed with our first child, Garrett Wayne Glanz. I felt in control of my life and filled with thanksgiving and anticipation for the future. We saved all of my teaching paychecks and were able to put a downpayment on a small English cottage in Western Springs, Illinois. Charlie was doing well in his work at the Chicago Tribune, and I found out I was pregnant again in early 1971. We were ecstatic! I had a perfectly normal pregnancy, teaching adult swimming two mornings a week at the YMCA, and loving each moment of teaching our little son Garrett about our beautiful world. Our second child was due January 3, 1972. On December 20 I began having labor pains in the night, so we took Garrett to the neighbor's and went to the hospital. Since I was nearly fully dilated and only 2 1/2 weeks early, the doctor induced labor. Our second child, Gavin Ward Glanz, was born at 4:45 PM December 21, 1971. We spent the evening calling all our family and friends to share our joy. Then both of us tried to get a much-needed good night's sleep. The next day the nightmare began! When our pediatrician and personal friend, Dr. Allen, walked into my room early the next morning, I immediately knew something was wrong. With great difficulty, he told us that he thought our baby son had a congenital heart defect and they were taking him by ambulance to Cook County Children's hospital to the best pediatric cardiologist in the area. However, he said not to give up hope because often open heart surgery could be performed and the children could be fine. So Charlie followed the ambulance, and I began the awful waiting. Later that afternoon, Charlie called to tell me that our baby had died. The problem turned out to be with his lungs, and there was no way they could have saved him, even though he weighed over 7 pounds. He was buried on Christmas Eve. I know that never again in my life will I feel so helpless and so completely empty. I would have traded my life for his in an instant! Because none of our family or friends ever got to know him, hold him, or even see his picture (the hospital didn't take one), they had a difficult time relating to our grief. Although they were sad for us, they really felt little connection to our son. As a result, much of the time, Charlie and I felt alone in our deep love for him and in the terrible loss of being able to watch him grow and become an adult. I tried to go on with my life, especially since we had a young son who needed me; however, there were days that I didn't think I could even make it through the morning, so deep was my grief and sense of loss. About that time, someone gave me a copy of a book that has forever influenced my life and helped make my recovery possible. It was by Jess Lair, a wonderful Christian man, who talked about living five minutes at a time. Many days I could not face even another hour, but I could always get through five minutes, and I consciously held onto that and my faith in a loving God as a means of survival. That was one of the beautiful lessons I learned through all my pain, to be fully in the present and to treasure every minute of every day. However, I still struggled with people's reluctance to talk about our son, their lack of memories of him, and the terrible void in my life. On December 21,1972, the day that would have been Gavin's first birthday, the doorbell rang. There at the doorstep was a delivery man from the florist. He had a small bud vase holding one single white rose. With it, was a card from some very dear friends that read, "This is in memory of a very special life, one which we know will make a difference in this world -- Gavin Ward Glanz." Each year, for many years, on December 21, that single white rose has arrived on our doorstep, a symbol that someone in this often indifferent, rushed world of ours does remember the life of our little boy. And they were right. He has made a difference in this world through me, the person I have become because of his life and death, and the abiding message of hope I am able to share with others as I speak all over the world. A beautiful post script to this story is that on May 17, 1998, our first little grandson was born, and what did they name him? Gavin William Glanz. How very blessed we are! Our son lives on through this precious gift of new life, and we will always celebrate our new little Gavin's birthday with one single white rose. © Barbara Glanz mailto:bglanz@barbaraglanz.com Barbara Glanz Communications, Inc. 4047 Howard Ave. Western Springs, IL 60558 708-246-8594; Fax 708-246-5123 mailto:bglanz@barbaraglanz.com http://www.barbaraglanz.com/

Words from a Simple Heart Responsible living carries the burden of finding answers and making choices the best of our ability. The weight is sometimes heavy, almost unmanageable, but we manage. Then, as if we don't have enough to bear, we add more burdens, more weight. Unwanted weight. Unnecessary weight. The extra poundage is heavy for good reason. It signifies the need for change. It's time to lighten the load. Let go of that hobo stick you carry over your shoulder and listen for the thud when the bundle of fear tied to the end of it - hits the ground. Remove that cumbersome coat of envy that keeps you from participating in the joy of those around you. Unclasp that green chain of jealousy from around your neck and release its painful coldness from your skin. Kick off those big boots of anger that make a harsh clomping sound wherever you go. Stop hiding beneath all that bulk and bother. Start shedding some of that unwanted weight. Add some joy to the serious business of living. Lighten your load! Living in love and loving life, Terri McPherson Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Wee Wisdom Faith is not an easy out, a pass or a lazy, free ride. You've got to find the grit in you soul to stand in life's rising tide. Terri ~~~~~~~~~~~~~~~~~~~~~~~~~~ Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

I used to keep the fixin's for these handy when the kids were younger. They loved to make their own. We just used spaghetti sauce, or even plain old tomato paste works.... sprinkle a little basil, oregano and garlic powder on it.. :-) kath F O R T H E K I D S Bite-Size Pizzas 4 English Muffins -- halved 1 cup Pizza Sauce 1/2 cup Ham, extra lean -- chopped 1/3 cup Onions -- finely chopped 1 1/2 cups Mozzarella Cheese, part skim milk -- shredded 1/4 cup Bell Pepper -- chopped 1/3 cup Mushrooms -- sliced 1/8 cup Black Olives -- sliced Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Place remaining toppings evenly onto pizzas, saving shredded cheese for last. Bake at 350 degrees F, for approx 10 minutes or until cheese has melted. Remove from oven, and cut each muffin half into four pieces. Serve as appetizers or snacks. Note: If you wish, do not cut muffin halves into fourths, and serve as whole individual pizzas. 2 halves will make a serving. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

C R O C K P O T P I C K Slow Cooked Spicy Pineapple Pork Chili 1 lb lean boneless pork, trimmed and cut into 1-inch cubes 1 cup dried small white beans, rinsed and drained 1 cup hot water 1 can (14 1/2oz) diced tomatoes 1 can (6oz) tomato paste 1 can (20oz) pineapple chunks, drained, juice reserved 1 can (4oz) diced green chilis 1 medium onion, chopped 1 tbs chili powder (or more or less to taste) 1 tbs cumin (or less to taste) 1/2 tsp garlic powder In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilis, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

D I A B E T I C P I C K: Strawberry Cheesecake 24 ounces cream cheese 4 eggs 1 cup strawberry pourable fruit 2 teaspoons vanilla 1 cup sour cream 1 teaspoon vanilla 1 cup sour cream 1/4 teaspoon salt Strawberries, sliced Preheat oven to 325 degrees F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake for 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off and leave cheesecake in oven, with door closed for 30 minutes. Transfer to wire rack and loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries. Serves 10. Exchanges: 1 medium-fat meat 5 fat 1-1/4 fruit Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

PRESSURE COOKERS: RECIPES TO GET YOU STARTED by Kim Tilley http://frugal-moms.com There are so many things you can fix in a pressure cooker! You'll be amazed at the amount of time you'll save and how tender meats and beans come out. We've included a few of our favorite recipes, and the readers of Frugal-Moms.com have also added their notes. This is just a small sampling of what you can do with a pressure cooker. The Recipes: To show you how easy it is to convert a recipe to the pressure cooker, I'll use one of my favorites. I've made this hundreds of times in my Crockpot and wanted to make it for the pressure cooker also. The original recipe is posted first, and then the adapted one. Favorite Pot Roast (original recipe for Crockpot) >From Crockery Cookery by Mable Hoffman 3-4 pound beef rump or chuck roast (you can also use arm roasts) 1 tsp salt 1/2 tsp seasoned salt 1/4 tsp paprika 1 tbsp instant minced onion (can substitute about onion powder, but use half as much) 1 cup beef bouillon In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In a slow-cooking pot, combined seasoned beef with onion and bouillon. Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. Remove from pot; slice. Makes 6-8 servings. Notes: -If gravy is preferred (the plain juices are phenomenal!) thicken juices with flour dissolved in small amount of cold water after removing meat from pot. -If desired, vegetables such as potatoes, carrots, white onions, celery, or turnips may be added with the bouillon and cooked at the same time. (Don't forget the mushrooms! MMM!) Favorite Pot Roast (adapted for the pressure cooker) For pressure cooker, you need more liquid. I've doubled the beef bouillon/water in the recipe. When converting Crockpot to pressure cooker, the cooking time is cut way down. 8-10 hours on low in the Crockpot is about 50-60 minutes in the pressure cooker under 15 pounds of pressure and a little longer under 10 pounds of pressure (perhaps an hour and 15 minutes). 3-4 pound beef rump or chuck roast (you can also use arm roasts) 1 tsp salt 1/2 tsp seasoned salt 1/4 tsp seasoned pepper (I use regular black pepper) 1/4 tsp paprika 1 tbsp instant minced onion (can substitute about onion powder, but use half as much) 2 cups beef bouillon (I use water and bouillon cubes) In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In pressure cooker, combined seasoned beef with onion and bouillon. Place lid on pressure cooker, local down and cook under 15 pounds pressure for 50-60 minutes. Bring down pressure either naturally or use the water method. Meat should be tender when you open the cooker. (If not, you can put the lid back on and pressure cook for another 10-15 minutes) Remove from pot; slice. Makes 6-8 servings. Notes: -If gravy is preferred (the plain juices are phenomenal!) you can thicken juices with flour dissolved in small amount of cold water. Just bring the pressure down, open the cooker, and then add flour and put on low-medium heat until everything thickens (you can remove the meat first and just thicken the juices if you like). -If desired, vegetables such as potatoes, carrots, white onions, celery, or turnips may be added with the bouillon and cooked at the same time with the meat. (Don't forget the mushrooms! MMM!) Fried Chicken Mom brought over her pressure cooker swearing I needed to use it. I told her I was also leary of them. So today with dear mother in tow I have done 15 lbs of fried chicken. It was so totally easy. I had lots of chicken thighs that I didn't know what to do with. Now they're all taken care of. For a 6 quart pressure cooker: 1/2 c flour 1/2 teaspoon pepper 1/2 teaspoon paprika 1 tablespoon salt 1/2 cup shortening 1/4 dried diced onions 1 1/4 cup water Mix all dry ingredients in bag, add chicken and shake. Put shortening in pressure cooker and fry chicken just like on regular frying pan without the lid or rack. Once browned remove chicken add diced onions and water put rack back in pressure cooker put chicken back in pressure cooker on rack put on lid after the gauge thing on top starts to toggle back and forth time for 15 mins. After 15 mins. of cooking remove and let sit 5 mins. or until you no longer hear the pressure hissing out run cold water over cooker for a few minutes. I put chicken on a tray and put in freezer until well frozen then put in bags for us to pick individual pieces as needed. If you cook it right from the pressure cooker it just goes right in to the oven until crisp. But like I said I will be removing mine from freezer and put in oven until crisp. It is so good and so easy if you are having a busy day and need something quick. I think pressure cookers are more economical because it cooks in such a short period of time. will be doing baked beans tomorrow wish me luck. OMAC pressure cooker is so valuable. Green Beans and Potatoes Quarter red potatoes, I cook the potatoes first with a small amount of water about 1/2 to 3/4 cup depending on how big your pressure cooker is, and the amount of potatoes etc. After cooker comes up to pressure time for around 2 minutes (you want them cooked but not mushy) (if not cooked yet bring to pressure again and time for another minute) put the cooker in sink and run cold water over it to get the pressure off. Open the lid and add 1 or 2 cans green beans, some ham scraps or bacon, chopped onions and whatever seasonings you like I use salt pepper sometimes garlic or seasoning salt. Return to burner without the top of the pressure cooker and simmer until beans, etc., are heated through and onions cooked. I do all this ahead of time and just let everything simmer until dinner. If you want potatoes for mashed potatoes cook them a little longer drain and mash. Dried Beans One thing I never knew was that you can cook dry beans in the pressure cooker. Not even soaked first. My instructions say 4 c. water for 1 c. beans and don't fill more than 1/2 full, whereas you can fill other things 2/3. I tried this with Pintos, cooked them 30 minutes on the lower pressure, but it was not long enough. About 40 minutes more did the trick and they were great! This is a Godsend to me, as we love beans, but I always forget to soak them or don't get them in the Crockpot early enough. You can do anything with liquid in the pressure cooker. I use my Crockpot recipes and usually cook them 30-40 minutes for beef and pork, 20 minutes for chicken. Brown Rice with Veggies 1 cup brown rice 2 cups chicken broth 1 (2-ounce) package sliced blanched almonds 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced green pepper 1/2 cup sliced green onion 1 large tomato, peeled, seeded, and chopped 1 1/2 cups water 1/4 cup chopped parsley Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley. Makes 4 servings. Note: For a meatless meal, after cooking, stir in 1/2 pound tofu cut into cubes. Pass hot sauce such as Tabasco. Swiss Steak The original recipe from Mirro included pickled onions. Those didn't sound so exciting to me, so I adapted this recipe to my family's tastes. I add two cans of stewed tomatoes and 1-2 cups of water, depending on how long I'm cooking this dish. If I make a double batch, I use 2 cups of water so that the meal doesn't burn before I can get the pressure down. For a 4 QT cooker 1/4 cup Flour 1 tsp. Salt dash Pepper 1 1/2 lbs Round Steak-1/2 inch thick 2 Tbsp Shortening* or oil 2 cans of stewed tomatoes 1-2 cups water For a 6-8 QT cooker 1/3 cup Flour 2 tsp Salt 1/4 tsp Pepper 3 lbs Round Steak-1/2 inch thick 3 Tbsp. Shortening* or oil 2 cans of stewed tomatoes 1-2 cups water Cooking Directions for both size cookers Mix flour, salt and pepper. Dice steak into cubes, coat with flour mixture. Brown in hot shortening/oil in cooker. Add tomatoes and water to steak in cooker. Cover, set control at 10 and cook 30 minutes after control jiggles (or cook at 15 for 25 minutes). Cool cooker normally for 5 minutes, the place under faucet. Once you open the cooker, you can thicken the juices for a "tomato gravy". Simply mix a little flour with a little bit of cold water, then add to the cooker. Cook with lid off, for about 5 minutes or until juices thicken. Repeat if necessary to thicken juices to the desired consistency. * Any of the following may be used: fat, vegetable shortening, butter, margarine, etc. Shredded Taco Meat This recipe comes from our friends at BabyUniversity.com Ingredients: 2 - 3 lb Roast (cut doesn't matter -- whatever is on sale!) 3 large potatoes, peeled & diced 1 packet Taco Seasoning Mix and 1 cup water Put all ingredients in the pressure cooker and lock down. Cook for 30 minutes once it comes up to full pressure. Remove from heat and allow to cool down. Once rocker stops, remove lid and chop up meat and potatoes. Spoon into heated taco shells, add your favorite toppings, and enjoy! © Copyright 1999-2001 Frugal-Moms.com Inc. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

M I C R O W A V E P I C K Rice & Cheese Zucchini Boats 3 sm. (6" long) zucchini, halved lengthwise 1 tbsp. water 10 oz. pkg. Green Giant frozen Garden Gourmet asparagus pilaf 1/2 c. shredded Swiss cheese 2 tbsp. crushed herb flavored croutons In 9 inch microwave-safe dish, combine zucchini and water; cover with microwave-safe plastic wrap. Microwave on high for 4-6 minutes or until crisp-tender; drain. Remove and discard seeds and pulp, leaving a 1/4 inch shell. Microwave Garden Gourmet according to package directions. Stir rice mixture; spoon into zucchini shells. Sprinkle with cheese. Microwave on high for 1-1 1/2 minutes or until cheese is melted. Top with crushed croutons. Serves 6. ________________________________________ Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

The Daily Recipe: Thursday, May 10, 2001 *------ A WORD FROM THE KITCHEN ------* Serving up a new salad today that's perfect for picnics or BBQ's. I first tested this CHINESE NOODLE SALAD at a family picnic where someone had made a big bucket of this stuff. There might as well have been shovel instead of a serving spoon once I got to it. I had never had anything like this before and thought you all should have a chance to try it. It reminds me of a coleslaw with noodles. Enjoy! Marzee RECIPE: CHINESE NOODLE SALAD INGREDIENTS: 1 head cabbage 1/2 green onions; bunch, chopped 2 packages Ramen Noodles; uncooked and broken into pieces (discard seasonings) 2 tablespoons sunflower seeds 1 cup sliced almonds 1/4 cup margarine 1/2 cup sugar 3/4 cup oil 1/4 cup red wine vinegar 1 tablespoon soy sauce DIRECTIONS: Chop cabbage in medium pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss everything together just before serving. (Doesn't keep well overnight because of the consistency) Category: Salads http://www.thedailyrecipe.com Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

My Grandma, the Saint by Philip Gulley I want to confess my prejudice right up front by declaring unequivocally that my Grandma Norma was the sweetest lady who ever lived. I didn't realize this until she had passed away, which explains why I drove by her house sometimes without stopping to visit. She was past ninety when she died. Stumbled off the back porch, broke her hip, and died four days after the operation that was supposed to make her as good as new. I suspect she overheard the doctor say "nursing home" and simply willed herself to die. Technically, her heart gave out, which makes sense, knowing how much she used it. Grandma was the family antidote to the both-parents-working-and-too-tired-to-talk syndrome. Since this isn't an essay about how we have to work so much because we want so much, 1 won't dwell on that. I'll only say that Grandma decided early on that being there for children was more important than working to buy them stuff they didn't need in the first place. Psychiatrists have the couch, but Grandma had the porch swing and the kitchen table and a certain way of listening as if you were the only one in God's world worth hearing. Lot of talk these days about the formation of self-esteem and helping children feeling valued, but we want the schools to do it. I remember when an hour with Grandma left you feeling like royalty. Given her prospects, I understood her wanting to cross heaven's threshold. Only thing is, she stepped over before we were done needing her. I wanted my sons to do some swing time with her. Wanted them to hear how there was no one quite like them, and how special they were and handsome and smart. The kind of things Grandma told me. Now I guess it falls to my mom. I wonder if she knows that, or if I'll have to tell her. I suspect she knows, being Grandma's daughter. I call my grandmother a saint because she's the only person I ever met who prayed her rosary twice a day. Those were the only times she wasn't available to us, when she was in her bedroom lifting up her "Hail Marys" and "Our Fathers." As a child, I resented the notion that talking with God was more important than talking with me. In retrospect, I understand that time she spent in prayer helped her be all the more present for others. Maybe the reason we don't have time for one another anymore isn't because we work too much, but because we pray too little. How else can God reorder our priorities? At her funeral, the priest said it was a day of celebration. That's the kind of thing we ministers learn to say in seminary. And it holds up until someone like Grandma dies, then no amount of heaven-talk eases the pain. The graveyard sees a hurt the classroom never knows. In the Bible it tell us not to worry, that in God's house are found mansions aplenty. I don't think Grandma would like a mansion. Too much dusting. Just give her a porch swing and a child needing love. And throw in a breeze that blows in from the old days, when an hour with a saint made all the world right. --------- From the book "Front Porch Tales," by Philip Gulley. (c) 1997 by Multnomah Pub., Used by permission. Available for purchase online at: http://www.worthy.net/heartlight/default.cfm?Act=bookinfo&ISBN=1576731235 RELATED LINKS: * Celebrate Mother's Day http://www.heartlight.org/special/mothersday/ * The Gift of Grandmothers http://www.heartlight.org/articles/200002/20000201_grandma.html * Bernice http://www.heartlight.org/articles/200003/20000309_bernice.html This article can be found on the web at: http://www.heartlight.org/articles/200105/20010510_saint.html Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Tame IE's Links Toolbar You've seen Internet Explorer's Links toolbar. But have you actually used it? This built-in collection of shortcuts is an ideal place to store your very favorite Web shortcuts. I explain the six things you need to know to turn this underrated toolbar into a powerful launching pad for your favorite Web destinations. http://windows.about.com/library/tips/bltip218.htm Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Print Out Your Address Book The Windows Address Book lets you keep track of a tremendous amount of information about friends, co-workers, and relatives. So how do you get access to those details when you're not in front of your PC? Try putting it on paper. Here's how. http://windows.about.com/library/tips/bltip220.htm Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

MEMORABLE QUOTE "If particular care and attention is not paid to the ladies we are determined to forment a rebellion, and will not hold ourselves bound by any laws in which we have no voice, or representation." --Abigail Adams Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

LIVES THAT CHANGED LIVES Maria Tallchief Prima Ballerina 1925 - Maria Tallchief has been recognized as the most accomplished ballerina to come out of the United States. She has studied with such notable dance teachers and choreographers as Bronislava Nijinska and George Balanchine. Her uniqueness and her outstanding ability blended together to create one of the most vital chapters in the history of American Dance (http://kennedycenter.org/honors/history/honoree/maria.html). Maria Tallchief was born on January 24, 1925 on an Indian reservation in Fairfax, Oklahoma. While her father was a member of the Osage tribe, her mother was of Irish and Scottish descent. When Maria was quite young, her family moved to Los Angeles where Maria began music and dance lessons. Her first dance teacher was dance pioneer Bronislava Nijinska and after she studied with him for five years Maria joined the Ballet Russe de Montte Carlo. Because of her talent, she soon became a soloist in this ballet company and performed in a variety of ballets such as Scheherezade , Gaite Parisieene, and George Balanchine's Serenade. While dancing in Song of Norway Maria met choreographer George Balanchine and the two were married in 1946. Maria became his inspiration for several of his ballets and together they turned his Ballet Society into the New York City Ballet. Maria became very popular and her dedication to the ballet was complete. She continued her dancing career until she retired, much to the world's surprise, in 1965. It was her intent to give up dancing after she reached her prime and turn over her love and respect for her art to younger dancers. She then turned her talents to directing and teaching. Maria began her work at the Chicago Lyric Opera Ballet in 1975 and founded the Chicago City Ballet in 1981 and served as its director until 1987. Maria Tallchief was not only an accomplished ballerina, but she also spent her time and energy promoting Native American culture and contributions to the arts. She was honored by the State of Oklahoma in 1953 and given the name of Wa-Xthe-Thomba, meaning "Woman of Two Worlds". This name commemorates her international success as a prima ballerina and a Native American. This article may be reprinted as long as it includes the following resource box: Patricia Chadwick is a freelance writer and creator of History's Women Website at www.HistorysWomen.com. Visit her site and sign up for her FREE weekly newsletter. Patti is also author of the newly released book "History's Women - The Unsung Heroines" available in both e-book and print format at: https://www.webbserv.net/historyswomen/form.html Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Minute Meals wrote: Mother's Day Ice Cream Cake Makes 10 Servings 1 pint chocolate ice cream, frozen yogurt or sorbet 1 pint strawberries, rinsed, drained 2 tablespoons confectioners' sugar 1 (16-ounce) angel food cake 3 cups sweetened whipped cream or thawed non-dairy whipped topping 10 chocolate-covered strawberries, optional, see recipe below 1) Set ice cream out at room temperature. Slice strawberries into serving dish; fold in confectioners' sugar and set aside. 2) Place angel food cake on serving plate. With serrated knife, remove a 3/4-inch slice from top of cake; set aside. Trim out a hollow around inside of cake 1 1/2-inches wide and 2 inches deep, reserving removed cake for another use. 3) Fill the hollow in the cake with the ice cream and replace the top of the cake. Frost with whipped cream. 4) To serve immediately, surround with chocolate-coated strawberries, if desired and pass sliced strawberries. To serve any more than 5 minutes later, wrap and store cake in freezer and berries in the refrigerator. Cake may be stored in the freezer for up to a week if well wrapped. Berries should be prepared no more than 3 hours before serving. Nutrition Information Per Serving (10 Servings): Calories, 312; fiber, 1 grams; total fat, 16 grams; cholesterol, 58 milligrams; sodium, 265 milligrams; carbohydrate, 39 grams; protein, 5 grams. 2. You Can Make Them: Chocolate Covered Strawberries These are easier to make than you might think and look ever so elegant around a cake or by themselves on a pretty glass plate. You may use either the regular large strawberries or the more expensive long-stemmed ones. Chocolate Covered Strawberries Makes 12 Strawberries 12 large strawberries 1 (6-ounce) package semi-sweet chocolate chips 1) Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. 2) Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted. Dry bag carefully and set into a small bowl. Spread open top of bag. 3) Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1/4-inch of leaves. Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use. 4) For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate. Nutrition Information Per Serving (12 Servings using all of chocolate): Calories, 76; fiber, 1 gram; total fat, 4 grams; cholesterol, 0 milligrams; sodium, 2 milligrams; carbohydrate, 11 grams; protein, .8 gram. 3. Five Quick Kitchen Gifts for Mom * A hand-written and illustrated collection of some of her favorite recipes * A selection of her favorite herbs planted in a lined wooden box or mushroom basket * A special plate filled with our Chocolate Covered Strawberries * A cheese slicer and 3 of her favorite cheeses * A book of coupons for 10 nights of kitchen clean-up _____________________________________________________________________ Managing Editor: Miriam Garron Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

"If you cannot get rid of the family skeleton, you may as well make it dance." - George Bernard Shaw Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

I luvvvvvvvv eggs benedict~! :0) (but they are sooooooooooo bad......... hmmm.....let's take ham and eggs, and then put a really rich sauce on em. heehee~!) :-) kath ____________________________________________________ Pasta, Seafood and Eggs: Marna's Eggs Benedict from River Road Recipes II... A Second Helping ___________________________________ INGREDIENTS FOR EGGS BENEDICT: 4 rounds English muffins 4 slices lean ham 4 thin slices tomato 4 poached eggs Hollandaise sauce Paprika INGREDIENTS FOR HOLLANDAISE SAUCE: 1/2 cup butter (divided into 4 parts) 4 egg yolks, beaten 1/4 cup lemon juice White pepper, salt and red pepper to taste TO PREPARE EGGS BENEDICT: Heat muffins in oven. Top with slice of ham, then tomato, then poached egg. Cover this with hollandaise sauce and sprinkle with paprika. TO PREPARE HOLLANDAISE SAUCE: In top of double boiler (do not let water boil or touch bottom of pan) place egg yolks and beat in lemon juice slowly and add 1/4 of the butter. Stir with wooden spoon until butter is melted. Add second amount of butter and continue this process, stirring constantly, until all of the butter is used. When well mixed, remove pan from the heat and continue stirring until thick and creamy. Add white pepper, salt and red pepper. Use immediately. If the mixture should curdle, beat in one tablespoon of boiling water or cream, beating constantly in order to rebind. (This may be repeated several times.) SERVES 4 ___________________________________ Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.jlbtr.org/river.htm) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924- 0298. The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

*------ A WORD FROM THE KITCHEN ------* Cookin' up a Fettuccine recipe with about half it's normal fat content and where the fat goes away there's a burst of flavor in it's place...good stuff I say! Your meal needs only to be accompanied by a fresh salad, crusty rolls and perhaps a tall iced tea and your good-to-go! Enjoy! Marzee *------------------------------------------------------------* *********************************************************** RECIPE: FETTUCCINE WITH CREAMY BASIL-PINE NUT SAUCE *********************************************************** INGREDIENTS: 1 garlic clove 1 cup fresh basil leaves 1/2 cup light ricotta cheese 1/2 cup plain nonfat yogurt 1/2 cup (2 ounces) crumbled blue cheese 2 teaspoons sherry vinegar 1/4 teaspoon pepper 2 tablespoon pine nuts 1 (9-ounce) package fresh fettuccine Fresh basil leaves (optional) DIRECTIONS: Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (through the pepper); process until smooth. Stir in pine nuts. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired. YIELD: Yield: 3 Servings NUTRITIONAL INFORMATION CAL 493 (26% from fat),FAT 14g (sat 5.4g, mono 4.2g, poly 3.2g) PROT 22.6g,CARB 71.2g,FIBER 2.5g,CHOL 20mg, IRON 3.7mg, SODIUM 346mg,CALCIUM 261mgCategory: Category: Pasta http://www.thedailyrecipe.com Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

DIABETES RELATED EXPLANATIONS AND DEFINITIONS . HYPOTENSION Low blood pressure or a sudden drop in blood pressure. A person rising quickly from a sitting or reclining position may have a sudden fall in blood pressure, causing dizziness or fainting. . MACROVASCULAR DISEASE A disease of the large blood vessels that sometimes occurs when a person has had diabetes for a long time. Fat and blood clots build up in the large blood vessels and stick to the vessel walls. Three kinds of macrovascular disease are coronary disease, cerebrovascular disease, and peripheral vascular disease. . PITUITARY GLAND An endocrine gland in the small, bony cavity at the base of the brain. Often called the master gland, the pituitary serves the body in many ways-in growth, in food use, and in reproduction. . UNSTABLE DIABETES A type of diabetes when a person's blood glucose (sugar) level often swings quickly from high to low and from low to high. Also called brittle diabetes or labile diabetes. . VITRECTOMY Removing the gel from the center of the eyeball because it has blood and scar tissue in it that blocks sight. An eye surgeon replaces the clouded gel with a clear fluid. ::::::::::::::::::::::::::::::::: DIABETES Q AND A: QUESTION: What should my blood glucose levels be? ANSWER: Your personal goal depends on your age, type of diabetes and how long you've had it, other health conditions, life style, and desire for control. Here are some guidelines: Before a Meal (or fasting:) ---- Excellent: 60-100 ---- Good: 100-140 ---- Fair :140-180 ---- Poor over: 180 After a Meal ---- Excellent: 110-140 ---- Good: 140-180 ---- Fair: 180-220 ---- Poor: Over 220 Your diabetes educator and physician will help you set your own goals. For some people, a blood sugar level below 80 mg is too low, while for others a level under 100 mg is too low. A level over 120 before a meal is too high for some, while for others it is normal. Source: Ruth E. Lundstrom, R.N. and Aldo A. Rossini, M.D. ::::::::::::::::::::::::::::::::: INTERACT WITH OTHER READERS IN THE DIABETIC NEWSLETTER ONLINE FORUM Discuss recent articles, news, and recipes with other readers in The Diabetic Newsletter forum! To participate, visit http://diabeticgourmet.com/forum/newsletter ::::::::::::::::::::::::::::::::: NEWSLETTER INFORMATION The Diabetic Newsletter is published by The Diabetic Gourmet Magazine and emailed every other Monday. This is an opt-in newsletter, meaning all subscribers individually signed up to receive it via email. To SUBSCRIBE , visit http://diabeticnewsletter.com Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~