Yes John
May the Lord be with you and your family during this time.
Your father is in heaven now and will always smile upon you.
sugar
'I have loved the stars too fondly to be fearful of the
night.
Sugar
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Rosario Perez
Sent: Wednesday, May 04, 2016 11:27 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Goings on in our house
Hi John, I am very sorry of the passing of your dad. Now he is with the
Lord enjoying himself very much. I am glad to hear that your little girl is
doing much better. I hope that she will recover completely very soon.
Sincerely,
Rosario
If we do everything with love, every day will become an adventure. The Holy
Spirit will transform even our boredoms and drudgeries into chances for love
and service.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jonathan Rawlings
Sent: Tuesday, May 03, 2016 7:30 PM
To: Blind Cooks List
Subject: [blindcooks] Goings on in our house
Hello list.
I hope I did not ruffle any feathers with my earlier remarks regarding
my opinion of olives in Mexican food. There has not been a whole lot of
cooking in my house for the past couple weeks, at least until today, when I
spent the better part of the afternoon making a roasted turkey on my outdoor
smoker. It has been a long time since I cooked anything on it, and I'm
definitely rusty. But, the turkey and sides were outstanding in the end.
There hasn't been much going on in my kitchen lately because two weeks ago
today, I received the news that my Dad had passed away. It happened in the
very early morning hours at home, and my Mom was with him. He had battled
Diabetes for 45 years and had been struggling with complications with his
heart and other health issues for the past several years. His passing came
as no surprise to me, but the loss is still very real. On top of that,
Heather came down with a bad stomach flu just a couple days later, with an
ear infection to follow a couple days later. Until Saturday night, I only
had two nights of good sleep in the previous 12 nights. We finally figured
out what the problem was, and she is making a great recovery thanks to some
antibiotics. We had the funeral service here in Las Vegas, but the barrial
service was held in a small Idaho town which is an 8 to 9 hour drive from
here one way. We made the trip all the way up there and back in two days.
Heather and Emily stayed home as we couldn't afford for Emily to cancel her
appointments. Long car trips have always been a great struggle for me, and
to be cooped up in a car for 18 hours inside of two days and getting in late
was especially difficult. So needless to say, things have been rough for
the past couple weeks. I've not really had my regular drive to cook and try
new things lately. But now, the funeral is over, the barrial service is
complete, and I'm back home and beginning to recover some of the sleep I
lost. So not only did I make the smoked turkey today, but I have a number
of things I plan to make with the leftovers, such as a panini using smoked
turkey and sun-dried tomatoes, enchiladas, and maybe a soup as well. I
ordered and received the newest cookbook from "Cooks' Illustrated a few
weeks ago that is full of recipes using the cast iron skillet. Many of the
recipes look and sound very good, and I'm looking forward to trying them out
soon. I hope all of you are doing well and cooking and/or enjoying some
awesome food. I will share more of my successes as they come along. Which
reminds me, I found and made an amazing recipe just before my Dad passed
away for what is called a lemon bliss cake. It is a butter cake, flavored
strongly with lemon, baked in a bundt pan, and glazed with a mixture of
sugar and lemon juice while the cake is still hot. The resulting crunchy
coating is packed with intense lemon flavor and eats very nicely. I will
share the recipe when I can find a few minutes to send it in. It was so
good that Emily has asked me to make it for a piano residle she is hosting
this weekend. I'll share other great recipes as I make them in the near
future.
Jon
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