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Wednesday, April 27, 2011

Ryden James




At 42 weeks the doctor recommended I induce so on Wednesday, April 20 at 11:43 am Ryden James was born weighing in at 7lbs 12oz.

A fresh new life, no matter how many times you experience it, is a miracle, and it's left us more in awe at the glory and mercy of God than ever before.







Where did you come from, baby dear?
George MacDonald (1824-1905)

Where did you come from, baby dear?
Out of the everywhere into here.

Where did you get your eyes so blue?
Out of the sky as I came through.

What makes the light in them sparkle and spin?
Some of the starry spikes left in.

Where did you get that little tear?
I found it waiting when I got here.

What makes your forehead so smooth and high?
A soft hand stroked it as I went by.

What makes your cheek like a warm white rose?
I saw something better than anyone knows.

Whence that three-cornered smile of bliss?
Three angels gave me at once a kiss.

Where did you get this pearly ear?
God spoke, and it came out to hear.

Where did you get those arms and hands?
Love made itself into hooks and bands.

Feet, whence did you come, you darling things?
From the same box as the cherubs' wings.

How did they all just come to be you?
God thought about me, and so I grew.

But how did you come to us, you dear?
God thought about you, and so I am here.















Friday, April 1, 2011

Chicken Tacos

I don't post recipes here often, but this one is quick, inexpensive, tasty and pretty healthy too. The cabbage, cilantro, lemon, salt & pepper mixture is the kicker - you could add it to any favorite taco recipe to add extra crunch and flavor. I use whatever left over chicken we have or if I'm in a pinch, I'll grab a rotisserie on the way home. Enjoy!



Ralphie's Special Tacos
Recipe courtesy of Saveur.com

1 3 1⁄2–4-lb. chicken
2 lemons, halved
1⁄4 head cabbage, cored and thinly sliced
1⁄4 bunch cilantro, chopped
Salt and freshly ground black pepper
6 tbsp. vegetable oil
8 homemade or store-bought Corn Tortillas
1 tomato, cored, halved, and sliced

1. Simmer chicken in a medium pot of water over medium heat, skimming any foam as it rises to the surface, until cooked through, 45–50 minutes.

2. Meanwhile, squeeze juice from 2 of the lemon halves into a medium bowl. Add cabbage, cilantro, and salt and pepper to taste and toss well. Cover and set aside until cabbage is wilted, about 1 hour. Slice the remaining 2 lemon halves and set aside.

3. Transfer chicken to a large bowl (saving broth for another use) and set aside until cool enough to handle. Remove chicken meat from carcass, discarding skin and bones. Using your fingers, shred chicken into medium pieces and set aside.

4. Heat 3 tbsp. of the oil in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add chicken, season to taste with salt and pepper, and cook, stirring often, until well browned, about 10 minutes. Transfer chicken to a warm plate and set aside.

5. Wipe skillet clean with paper towels. Heat the remaining 3 tbsp. oil in the skillet over medium heat. Fry 2 tortillas at a time until blistered all over yet still soft and pliable, about 1 minute. Using a pair of metal tongs, transfer tortillas to a warm plate and loosely fold them in half. Repeat process with the remaining tortillas.

6. To serve, stuff each tortilla with some of the chicken, then some of the cabbage. Garnish each tortilla with a slice each of tomato and lemon.