WE ARE THE CHOSEN

In each family there is one who seems called to find the ancestors. To
put flesh on their bones and make them live again. To tell the family story and to
feel that somehow they know and approve. Doing genealogy is not a cold
gathering of facts but, instead, breathing life into all who have gone before.


We are the story tellers of the tribe. All tribes have one.
We have been called, as it were, by our genes. Those who have gone
before cry out to us: Tell our story. So, we do. In finding them, we
somehow find ourselves. How many graves have I stood before now and cried? I have lost count. How many times have I told the ancestors, "You have a
wonderful family; you would be proud of us.". How many times have I walked up to a
grave and felt somehow there was love there for me? I cannot say. It
goes beyond just documenting facts. It goes to who I am, and why I do the
things I do.



It goes to seeing a cemetery about to be lost forever to weeds and
indifference and saying - I can't let this happen. The bones here are
bones of my bone and flesh of my flesh. It goes to doing something about it.
It goes to pride in what our ancestors were able to accomplish. How they
contributed to what we are today. It goes to respecting their hardships
and losses, their never giving in or giving up, their resoluteness to go on
and build a life for their family.
It goes to deep pride that the fathers
fought and some died to make and keep us a nation. It goes to a deep and
immense understanding that they were doing it for us. It is of equal pride and love that our mothers struggled to give us birth, without them we could not
exist, and so we love each one, as far back as we can reach. That we
might be born who we are. That we might remember them. So we do. With love and caring and scribing each fact of their existence, because we are they
and they are the sum of who we are.
So, as a scribe called, I tell the story
of my family. It is up to that one called in the next generation to answer
the call and take my place in the long line of family storytellers. That is
why I do my family genealogy, and that is what calls those young and old to
step up and restore the memory or greet those who we had never known before."

by Della M. Cummings Wright; Rewritten by her granddaughter Dell Jo Ann
McGinnis Johnson; Edited and Reworded by Tom Dunn, 1943
-- Melissa McCoy-Bell
MSGENWEB



.

In every society there always seem to be people who feel it is their duty to read the riot act to whomever, in their opinion, is in need of it at the moment. Come be my friend until I have time to let you know the things you're doing wrong. This is a committee of one, in all my busy days.....taking time to straighten out all who are not conforming to my ideas.



Who, in all the world, has so much wisdom as to consider themselves so forever right.....to be capable of such certainty as to what another person should do. And even if they should be right, who commissioned them in all their wisdom to speak the words that have such power to wither a spirit.



When the world has so much hurt, why should one voice be raised against another who has not spoken an unkind word in its direction. When even the strongest is so in need of compassion and love, why is one voice, sharp edged and driven deep, allowed to speak.



Our words can build or destroy. And we never really know just when something we say may make a decision for someone else, to give them courage or further fear. But God help all who have not learned that the words we speak come back to us.....many times.

*>>*>>*>>*>>*



.

Hearts of Artichoke Salad


10 artichokes or 30 baby artichokes
2 lemons, halved
6 1/2 oz Kalamata olives, pitted (30 each)
1 red onion, sliced into thin rings or julienne
4 lb plum tomatoes, peeled, seeded, and quartered
Dressing

9 fl oz olive oil
3 fl oz balsamic vinegar
Salt, as needed
Ground white pepper, as needed
1/2 bunch flat-leaf parsley, leaves only

Cut the ends off the artichokes and trim off the outer leaves. Scoop out the chokes. Quarter each heart and rub with the halved lemons. Hold in acidulated water.
Simmer the artichoke hearts in a cuisson until tender, about 8 to 12 minutes. Drain and let dry on paper towels while making dressing.
Whisk together the dressing ingredients. Add the artichoke hearts, olives, onions, and tomatoes.
Let rest at room temperature for at least 30 minutes before serving

To prepare a cuisson, combine 1 gal water with 2 fl oz lemon juice, 4 whole cloves, 1 bouquet garni, and 2 tsp salt. Bring all ingredients to a simmer.

SAUTEED SHRIMP WITH SHERRY, DIJON MUSTARD, AND TARRAGON

Serves 6 as an appetizer, 4 as a main course

3 to 4 dozen medium-sized fresh shrimp, shelled and deveined

Salt

Freshly ground black pepper

4 tablespoons mild-flavored oil, such as safflower or canola oil

2 medium shallots, minced

1 small bunch fresh tarragon, leaves minced

1/2 cup dry or medium-dry sherry

1/2 cup heavy cream

1/2 pound unsalted butter, cut into small pieces

2 tablespoons Dijon mustard

1 tablespoon minced fresh chives

Season the shrimp with salt and pepper to taste. Set aside.

Divide the oil between two large, heavy saute pans. Heat the pans over high heat until the oil flows freely in the pans and shimmers slightly. Divide the shrimp between the pans and saute, stirring frequently, until the shrimp turn uniformly pink and look plump and firm but still slightly translucent, 6 to 7 minutes. With a slotted spoon, transfer the shrimp to a warm plate, cover with aluminum foil, and set aside.

Divide the minced shallot between the 2 pans and add 1/2 tablespoon of the tarragon to each pan. Saute, stirring continuously, until the shallots begin to turn transparent and just slightly golden, 2 to 3 minutes. Divide the sherry between the pans and stir and scrape with a wooden spoon to deglaze the pan deposits; then, pour the contents of one pan into the other. Stir the cream into the sherry and simmer briskly, stirring frequently, until the sauce is thick enough to coat the back of a spoon. A small piece at a time, whisk in the butter. At the last minute, reduce the heat to very low and whisk in the mustard, taking care that the sauce doesn't boil, which would turn the mustard grainy. Adjust the seasonings to taste with a little more salt and pepper.

Arrange the shrimp on serving plates or on top of beds of cooked pasta or steamed rice. Spoon the sauce over and around the shrimp. Garnish with chives and serve immediately.



(c) 2010 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

YOU CAN'T ASK TOO MUCH OF MY GOD
by One Accord

When David gathered a handful of stones,
Where the soldiers had fallen he waited alone;
With a prayer and a little rock,
The giant fell right on the spot;
That's what David prayed for and that's what David got.
And you can't ask too much of my God.
No, you can't ask too much of my God.

There was a woman drawing water from a well,
She had so many regrets, so often she'd failed;
But Jesus knew where she had been,
Still He forgave her of her sins;
And her life began to flow living waters for the soul.
And you can't ask too much of my God.
No, you can't ask too much of my God.

When you're broken and you cannot find,
The piece of mind,
That seems to leave you behind;
Have you spoken to the God of Abraham,
The Great I Am,
He's greater than any problem you've got.
And you can't ask too much of my God.
No, you can't ask too much of my God.

Upon the three Hebrew children God smiled,
And when Sarah was ninety God gave her a child;
I believe that just as then,
He's here to move like that again;
He has a miracle to do He only needs to hear from you.
And you can't ask too much of my God.
No, you can't ask too much of my God.

When you're broken and you cannot find,
The piece of mind,
That seems to leave you behind;
Have you spoken to the God of Abraham,
The Great I Am,
He's greater than any problem you've got.
And you can't ask too much of my God.
No, you can't ask too much of my God.

And you can't ask too much of my God.
No, you can't ask too much of our God.

Ingredients


4 tablespoons Butter
2 Each shallot, finely chopped
1/4 pound Mushrooms, thinly sliced
1 cup White wine
2 cups Brown sauce
2 tablespoons Tomato paste
1 tablespoon Parsley, chopped
3/4 teaspoon Tarragon, flaked
1 teaspoon Salt
1/2 teaspoon Black pepper, ground

Preparation
1. Melt 2 tablespoons of butter in medium sucepan. Cut remaining 2 tablespoons butter into pieces; set aside.
2. Stir shallots (may be substituted by 1/4 cup finely minced onion) into melted butter. Saute until soft but not brown.
3. Stir in Mushrooms. cook over high heat 2-3 min until tender.
4. Pour in wine. Boil until liquid is reduced to 1/3 cup.
5. Stir in basic brown sauce (may substitute with brown demi-glaze) and tomato paste. Bring to boil, stirring often.
6. Remove from heat and whisk in butter pieces, parsley and tarragon.
7. NOTE: DO NOT BOIL SAUCE AFTER LAST ADDITION OF BUTTER!!!!!!!

As an appetizer or snack
Serves: 8 servings
Ingredients:
4 cups of pecan halves
2 Tbl of butter or ghee
3 to 5 packets of Truvia (To your taste or that of your guests. For me, I only use two packets of Truvia. I am banking that you will be serving these to folks who have not done the diet, therefore I am predicting at least the first batch they will like them sweeter but I will leave that judgment call up to you.)
4 tsp of cinnamon
½ tsp of salt
Wisp of cayenne (or more to your taste)

Instructions:
Melt the butter or ghee in a large skillet. Add the pecans and cook for 2 – 3 minutes to coat the pecans. Stir often. When a few begin to brown on the edges, quickly take them out of the pan and put in a heat proof bowl or other container. Add the other seasonings. Stir.
If you like the idea of zippy with your sweet you can add more cayenne.
These will keep very well in an airtight container so you can make a big batch to last through a long holiday weekend.

IMPORTANT MESSAGE





You've no doubt heard about people who have been abducted and had

their kidneys removed by black-market organ thieves.



My thighs were stolen from me during the night a few years

ago. I went to sleep and woke up with someone else's thighs.

It was just that quick. The replacements had the texture of

cooked oatmeal. Whose thighs were these and what happened to

Mine? I spent the entire summer looking for my thighs.

Finally, hurt and angry, I resigned myself to living out my

life in jeans. And then the thieves struck again.



My butt was next. I knew it was the same gang, because they

took pains to match my new rear-end to the thighs they had

stuck me with earlier. But my new butt was attached at least

three inches lower than my original! I realized I'd have to

give up my jeans in favor of long skirts.



Two years ago I realized my arms had been switched. One

morning I was fixing my hair and was horrified to see the

flesh of my upper arm swing to and fro with the motion of

the hairbrush. This was really getting scary - my body was

being replaced one section at a time. What could they do to

Me next?



When my poor neck suddenly disappeared and was replaced with

a turkey neck, I decided to tell my story. Women of the

world wake up and smell the coffee! Those 'plastic' surgeons

are using REAL replacement body parts - stolen from you and

Me! The next time someone you know has something 'lifted',

Look again - was it lifted from you?



THIS IS NOT A HOAX. This is happening to women everywhere

Every night.



WARN YOUR FRIENDS!



P. S. Last year I thought someone had stolen my Boobs. I was

lying in bed and they were gone! But when I jumped out of

bed, I was relieved to see that they had just been hiding in

my armpits as I slept. Now I keep them hidden in my

waistband.



I thought this was too 'important' not to pass on. Have a

wonderful day - with a joy filled heart. Always remember to

Laugh!! Helps the heart AND the wrinkles!!



P.P.S. Those same thieves just came into my closet and shrank my clothes!

How do they do that????

Job 2:2 – And the LORD said to Satan, “Where have you come from?”