Lifestyle

Let go, and remember that God is God

I contemplated. I wondered, “How can I most effectively handle the situations?” What does a child need who has said goodbye to his second daddy? Adoption, with the wonder of it all, brings its own dimensions, especially when the Godly man they have come to know and love as their very own daddy enters eternity unexpectantly.

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Pizza, anyone? Inflation hits the Thanksgiving turkey dinner

Thanksgiving dinner is going to be more expensive this year, leaving many Americans seeking alternative ways to celebrate. From bird flu reducing the supply of turkeys, to California’s drought shrinking vegetable yields and a labor shortage impacting workers available to process and transport food, prices are up across the board, Wells Fargo Chief Agricultural Economist Michael Swanson said.

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Moroccan meatballs include cinnamon, cumin

I added cinnamon and cumin to meatballs for a Moroccan take on my family favorite of meatballs and pasta. To speed up the preparation, I used frozen diced onion and minced garlic for the recipe. The meatballs need to be turned over during cooking; the best way to do this is by using two spatulas, one underneath the meatballs and one on top to help guide them over.

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MOROCCAN MEATBALLS

• 3/4 pound 95% lean ground sirloin • 1 cup frozen chopped onion • 1 egg • 2 teaspoons ground cinnamon • 2 teaspoons ground cumin • Salt and freshly ground black pepper • 2 teaspoons canola oil • 1 14-ounce can low-sodium diced tomatoes with sauce (about 1 1/2 cups) • 1 tablespoon tomato paste • 2 teaspoons minced garlic Add ground sirloin, onion, egg, cinnamon, cumin and salt and pepper to taste to a large bowl. Mix all the ingredients together.

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CHOCOLATE CHIP PECAN PIE

• 1/4 cup butter, melted • 2/3 cup white sugar • 3 eggs, well beaten • 3/4 cup Karo (I use natural sweeteners such as maple syrup) • 1/4 teaspoon salt • 1 teaspoon vanilla • 1/2 cup chocolate chips • 3/4 cup pecans, chopped or halved Mix all together and pour into an unbaked pie shell. Bake at 375 for 40-50 minutes or until set.

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CILANTRO COUSCOUS

• 3/4 cup water • 1/2 cup pearled couscous • 2 teaspoons canola oil • 1/2 cup fresh cilantro leaves • Salt and freshly ground black pepper Bring water to a boil in a medium-size saucepan and add couscous, reduce to a simmer and cover with a lid. Cook 8 minutes or until couscous is soft.

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