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



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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.

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



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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.



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