It’s that time again. Time to start basting the turkey and getting ready for one of the biggest meals of the year.

Included in this feast:

• Roast Turkey
• Mashed Potatoes with Prosciutto and Parmesan
• Stuffing with Mushrooms and Bacon
• Piquant Cranberry Sauce
• Baked Yams with Nutmeg Butter
• Corn and Winter Squash with Spinach and Bacon
• Green Beans with Red Bell Peppers

Roast Turkey

Ingredients:

1/4 cup butter — room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
22 pound turkey (thawed)
4 large plum tomatoes — chopped
1/2 cup low-salt chicken broth

Directions:

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy.

Gravy

Ingredients:

5 cups low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Directions:

Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Nutritional information:

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Mashed Potatoes with Prosciutto and Parmesan

Ingredients:

3-1/4 pounds russet potatoes — peeled, cut into 1″ pieces
4 cloves garlic — peeled
1/2 cup butter
3-1/2 ounces prosciutto — thinly sliced, finely chopped
3/4 teaspoon fresh rosemary — minced
3/4 cup whole milk — (or more)
1 cup Parmesan cheese — freshly grated

Directions:

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to re-warm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Nutritional information:

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Stuffing with Mushrooms and Bacon

Ingredients:

1-1/4 pounds sourdough bread — crusts removed, cut into 1/2-inch cubes
3/4 pound bacon — cut into 1/2-inch pieces
3 cups chopped leeks — white and pale green parts only
3 cups chopped celery
1 pound mushrooms — sliced
1-1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups low-salt chicken broth — or more if needed
2 large eggs
1-1/2 teaspoons baking powder

Directions:

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Nutritional information:

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Piquant Cranberry Sauce

Ingredients:

1 cup water
1 cup firmly packed brown sugar
12 ounces cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt

Directions:

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.

Nutritional information:

Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

Baked Yams with Nutmeg Butter

Ingredients:

1 cup unsalted butter — at room temperature
1 cup light brown sugar — firmly packed
1-1/2 teaspoons ground nutmeg
Vegetable oil spray
12 yams — (about 8 lbs total)

Directions:

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.

Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2
hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

Nutritional information:

Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.

Corn and Winter Squash with Spinach and Bacon

Ingredients:

9 slices bacon — chopped
2 cups chopped onion
2-1/2 pounds butternut squash — peeled, seeded, cut into 1/3-inch pieces
18 ounces baby spinach leaves
16 ounces frozen corn kernels — thawed
6 tablespoons chopped fresh basil

Directions:

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Nutritional information:

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Green Beans with Red Bell Peppers

Ingredients:

2-1/4 pounds green beans — ends trimmed
5 tablespoons butter
3 large red bell peppers — thinly sliced
1 large onion — thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds — toasted

Directions:

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.

Nutritional information:

Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

All recipes were originally released in Recipe Du Jour’s daily newsletter. 

Take the next step:

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One of the greatest things we can be thankful for is God’s love for us. No matter what situation we may be in, the Lord has a special way of touching us with His hand of peace and grace that comforts us in all our troubles. He knew exactly what the Baumann family needed as they grieved the loss of their father and husband Bill Baumann, who tragically took his life last April.

Thanksgiving has always been our most sacred family holiday. Our main tradition is an unvarying brunch menu served on the same dishes every year. Each person has their own candle at their place setting and a carefully selected verse attached by ribbon to the candleholder. After a time of sharing what we’re thankful for, we read the verses and I explain why I chose it for them. It is usually a pretty special time, but I knew this year would be different. The most visible thing would be who was not there.

The days before Thanksgiving were filled with more than the usual stresses. Every area of my life seemed to demand my attention. By the time I finally had a moment to prepare for the brunch, it was 11pm Wednesday night and I had nothing to offer. But somehow, between then and Thursday morning, God gave me verses for each person, and I knew Bill must have his candle as well.

Daniel loves a celebration and was excited to find me cooking breakfast. He ran to get his tape recorder so we could cook and listen to story tapes together. He watched me set the table and he noticed the candle for Bill. A light went on in his mind and he disappeared for a while. He came back with a smile and a bowl full of scraps of paper, each with one of our initials. Each person could say or show two things they were thankful for when their initials were drawn.

Daniel was eager for his turn. First he showed us the pumpkin pie he was thankful for, his favorite. Then he disappeared again. My daughters and I were sure he was retrieving our much-loved cat. But he came back with a picture from his room, a photo of him and his dad building his swing set together. He placed it by Bill’s candle. Instant tears for all the girls.

A remarkable time of heart felt sharing followed. There were many scraps of paper in the bowl, and we had much to be thankful for. Finally we read the verses. I want to share two of them.

A most difficult part of my life is making decisions on my own, the kind I have no experience or confidence in making. As I prayed for direction one morning, God showed me Isaiah 30:20,21, the verse I had at my candle. “Although the Lord gives you the bread of adversity and the water of affliction, your teachers will be hidden no more, with your own eyes you will see them. Whether you turn to the right or to the left, your ears will hear a voice saying, ‘This is the way, walk in it.’” I heard His voice and shared with my kids how some of my burdens were lifted.

For Bill’s verse, I chose a familiar passage in Romans. “For I am convinced that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord” (Romans 8:38). Though we are now separated from Bill, we are not separated from the love of God, and neither is he. And some day, our reunion in heaven will be all the sweeter in contrast to the pain we feel now.

We blew out the candles and our brunch was over. God met us on a special day. He used our family tradition, His word, and the spontaneity of a little boy.

Take the next step:

Rediscover the gift of grace with this lesson in the book of Ruth
How to be thankful when times are tough

We’re finally seeing the signs of summer: long days, warm breezes, red sunsets and of course, fresh food

Summer specialties

• Toss potato and pasta salads with red, green or yellow peppers. Throw in some cherry tomatoes, zucchini or yellow squash for a rainbow of colour.
• Brighten up a chicken or turkey salad by adding big chunks of peaches or apricots; enjoy a burst of flavour in every bite.
• Greens go great with papaya or mango strips; top with an herb vinaigrette or fruit flavoured yogurt dressing.
• Tuck favourite sandwich fillings into Italian focaccia bread; layer with strips of cheese and tomato slices, sprinkle with fresh herbs and drizzle with balsamic vinegar and olive oil.

Fuelling with fluids

Don’t forget the fluids. Children especially are prone to fluid loss when playing in the sun. While ice water is your best bet, the following ideas may beat the heat and add some fun.

• In a blender, puree chunks of peaches, pears or nectarines, along with a tablespoon of lemon juice. Pour into ice cube containers and freeze until firm. Serve as ice cubes in chilled water or as a popsicle treat.
• Spice up regular lemonade by adding cranberry or raspberry juice. Dilute sweet drinks well with water as sweet drinks may increase thirst.
• Mix up a fruit spritzer by adding soda water to 100% fruit juices. Try freezing it until just slushy and eat with a spoon.

Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve

No matter how hard you try is your best still not good enough? Need to talk? Talk to a mentor.

Every year, with weddings and new babies, our family seems to grow by at least one.

Happily, last year, our families sat down and came up with some creative solutions.

1. First, we decided to give “family” gifts, rather than buying for each individual. This makes the gift exchange more equitable for singles and for couples without children, who find themselves buying many more presents than they get in return. Plus, we’ve found this eliminates the shopper’s panic of trying to buy something for the men in our family (candles and scented bath products don’t have that same sure-to-please quality for the bearded among us).

2. Second, we agreed to focus on “experiential” gifts. When my sisters and I reminisce about our childhood, it’s the things we did — our experiences — not the things we had, that we remember and treasure most. So, our Christmas wish lists today are filled with things we’d like to do: tickets to a sporting or arts event, dinner gift certificates, passes for the pool, zoo or amusement park, etc. The bonus with these items is that you just tuck them in a card and put a stamp on the envelope; no wrapping and no standing in line at the post office.

Other gift ideas centered on experiences include scrapbook supplies for photo albums (which capture our experiences) and good old-fashioned board games that the family can play together. There’s no gift more valuable than a happy memory!

Coming up with this new gift-giving protocol has brought relief to all of us, multiplying the joy of giving, and well, receiving!

First, the entryway

Front entrances or foyers are our home’s first impression. When the entrance is empty of people, it can appear very impressive. When several guests arrive or the children come home from school, bags, shoes and coats appear, and everyone is stepping over clutter. Guests and children (and yes, even husbands) will learn to put their clothing and personal items away if there is a place to put them.

• Storage for coats is obvious. Put them in a coat closet. However, children need to be able to reach the hooks to hang them up. Hooks at eye level rather than hangers are better for children. Their own space with a place for boots or shoes below their hook with a shelf or basket for their bags or sports equipment is a good solution.
• Children will feel special with their personal space. They can identify their hook by labeling with their name, their handprint in paint, or with a decoration that reflects their interest. Put this layout behind closed doors and the clutter is solved. This will also help everyone to be accountable. If coats are not on their hooks individuals can be taken to task. Besides, they will be able to locate them again when they leave. We have all experienced looking for the other mitt or the school bag at the last minute.
• A designated box or hooks for keys, or a container for wet umbrellas will also help to keep a well-organized space.
• If shoes are removed at the front door, then a box of slippers in a variety of sizes will encourage guests and family to comply. It will also indicate to visitors that they are important enough to provide this extra indication of hospitality.

In the kitchen

Kitchens are another area where storage is critical. Think vertical as well as horizontal.

• In times past, the space above the cabinets has been used for baskets or silk plants, or simply ignored. What about closing in that area with frosted or clear glass doors to put the “good” china, trays and all those other special occasion items that are so important, but which are not used frequently? The space can be accessed by a small “two-step” ladder which folds up and stores away.
• Storage rails are a great idea for kitchen items. Specialty stores and even some of the department stores sell rails with “S” hooks which attach to walls. Cooking utensils and small household gadgets can be readily reached in the work area where they are used. Small buckets can be attached to the rail as well to hold the items which do not hang easily. Think about hanging up cookie cutters or rolling pins in this way.
• Baskets of the same style can house canned goods and packages. When they are placed on open racks they are accessible as well as convenient.

In the bath

Bathrooms are another challenge.

• Towels placed in baskets on the floor free up cabinet space.
• Combination shelves which can hold toiletries as well as towels, reflect the “hotel” look which is so popular right now.
• Towel bars with three or four bars, one under the other, are available.
• For the luxury feel, how about a four-tiered heated bar so that when towels are pulled from the rack, they are warm? This would be in an ensuite to the principle bedroom!

As for those closets

• Linen and bedroom closets can benefit from bins for pillows, blankets and seasonal items.
• If the luxury of space is available, why not provide a closet for the seasonal wear that is off-season? That would mean that everything would not be rummaged through all of the time when someone is searching for clothing, or sheets, or the extra comforter.
• Commercial organizers can be very helpful, but be certain that they meet the family needs. At least consider hanging double rows of rods for shirts and blouses. And remember, children need to be able to reach the rod, or their clothes will be left for others to hang them up!

Clutter-free dining and living rooms

Dining rooms and living rooms offer their own set of challenges.

• Flat ware for the table can be stored neatly in drawers in felt pouches.
• Napkins can be stored in shallow bins within drawers and tablecloths can be rolled on tubes and stored vertically or horizontally, eliminating fold lines when they are put on the table.
• Instead of using an end table or coffee table in the living room, why not use a decorative chest to hold the coffee cup? The chest can house CDs, craft projects, or magazines, keeping them out of sight, but still easily accessible on demand.
• Small decorative boxes on tables can handle all of those remote controls in one place so that they can be found easily.

Everything in its place and a place for everything ensures uncluttered decor and easy maintenance. Have fun looking at your spaces in a new and creative way as you consider the possibilities for storage!

If you’re itching to get your hands in the dirt, don’t let a lack of space keep you from gardening.

If you have any green space at all consider turning a small corner of it into  garden.  Even a single square foot can be enough room to plant flowers or start a herb garden.  If all you have is a balcony or a windowsill then it’s time to think container gardening.  All sorts of plants can be grown in containers.

Think about what you’d like to grow. Do you want flowers for color?  Vegetables for the table or herbs to cook with?  If you’re working with a windowsill, herbs are a great choice.  They thrive in small spaces and are very hard to kill.  Ornamental grasses can also add a lovely touch of green to any room.

Find the light

Take note of where the sun is on your deck or windowsill and what time of day it is there.  Plants all differ on the amount of sun they require.  Too much sun and your plant will wither, not enough sun and it will rot.   Don’t worry about the type of light you have – there are plants that thrive in almost any lighting conditions.

When you get the greenhouse, light requirement will be clearly marked on each plant’s label.  (Most growers use  a color system – yellow for full sun, orange for part sun and purple for shade.)  If you’re unsure, as a salesperson.  No amount of water or loving care can make-up for putting a plant in the wrong light.

When choosing your plants, remember: if they’re all going in the same container, they all need to have the same light requirements.  Sometimes you can cheat this if you have a smaller shade plant protected by a larger full sun plant, but if you’re just starting out, keep them all the same.  Trust me, you’ll be much happier with the results.

Choose your container

Remember that the plants are going to grow (hopefully) so it’s best to choose the largest container that fits your space and your purposes.  If you’re planting herbs, a container with multiple openings can give you room for a whole herb garden in less than a foot of space.

Look for a container that has holes in the bottom for drainage. If you want to use a vintage pot that doesn’t have holes, hide a smaller plastic container with holes inside it.  The soil must be able to drain or the plants will get moldy.

Don’t forget to look up

If space is really at a premium, consider a hanging garden.  Hanging baskets of all varieties are available at your local greenhouse.  Like plants sold individually, hanging baskets will be labeled for their light conditions.  If you don’t see a label, ask.  You can grow flowers in a hanging basket but you can also grow some special varieties of tomatoes that way as well.  If you’re going to put herbs in your hanging basket, make sure you hang the basket low enough to be able to harvest them.

What to grow

If you want to eat from your small garden, try growing cherry tomatoes.  You’ll get a lot more fruit per square foot from these smaller tomatoes than you will from a larger variety like beefsteak.  Salad greens also flourish in small spaces, just be sure to harvest regularly.  If your lettuces get too tall the leaves will turn bitter.

If you want a flower garden, Geraniums add a lot of color to full sun gardens.  If you have a shaded area look for Impatiens, a lovely little flower that comes in a huge range of colors.  If you want something very low maintenance, non-flowering plants like Coleus or Dusty Miller will thrive all summer, all you have to do is water them.

For a basic herb garden try planting rosemary, oregano, chives, cilantro and lavender. Basil is another popular choice, but I’ve always found it grows better in a pot indoors.    With this you’ll have all you need for fresh salsa all summer and a perfect steak marinade (see recipe below).

It doesn’t take a lot of space, or a lot of time, to turn a forgotten corner into a garden.   What will you grow this year?

Perfectly Simple Summer Steak Marinade

You will need:
•    a few spears of rosemary
•    a small handful of fresh oregano
•    a clove or two of garlic
•    ¼ C extra virgin olive oil
•    salt and pepper to season
•    steak(s)
•    a large zip close bag

To  create a marinade for that perfect summer steak, about an hour before you want to grill grab a few spears of rosemary and a small handful of oregano from the garden.  Chop it up along with a clove of garlic and add it to about a quarter cup of olive oil.   Season the steaks with salt and pepper and pierce the meat in a few places.

Pour the marinade into a large zip close bag and add the steaks.  Seal the bag (removing the air) and rub the marinade in to the steaks.  Let sit in the fridge for an hour.  Fire up the grill and get ready to remember what summer tastes like.

More ways to grow:
How do you define yourself?  Take our online lesson about the things that matter

If your family is floundering financially, it may be time to

1. Your budget should be tailored to your needs, values and priorities, with special consideration given to personal goals.

2. Be realistic when establishing spending categories and quarterly expenses (e.g., taxes, car insurance, holiday purchases, clothing, etc.).

3. Let your budget determine your discretionary income (money left over after living expenses) before you decide to pursue additional installment debt.

4. Credit obligations should not exceed 15 % of your take-home pay.

5. Saving 5 % or more of your take-home earnings is a necessary element of any budget. Remember . . . the unexpected can and usually does happen.

6. Involve all members of the family when determining and prioritizing goals, and when deciding the amount of income to be allotted for each goal.

7. Keep your records simple.

8. Remember, you are the only one who can maintain your budget. Buying without careful thought and planning can and will destroy your spending and savings plan.

9. Don’t panic if your expenses exceed your income. It may be necessary to revise your budget by reducing spending as much as needed. If your expenses are less than your income, have fun allocating funds for those future goals such as the purchase of a home, a car or a much-needed vacation.

10. Nonprofit counseling services such as the Consumer Credit Counseling Service provide free budget guidance to help you calculate, implement and stick to your budget.

Look for more information on personal financial management at Consumer Credit Counseling Service of Greater Washington Inc.

1. Be approachable.
2. Take the opportunities God gives you. When someone invites you to do something this week, invite them to do something next week.
3. Talk to other shoppers about the price of lettuce (or whatever) in the grocery store.
4. When you are invited to do things, say “yes” even though you feel shy, don’t know how to get to the invite’s house, or don’t know what to wear.
5. Offer to carpool.
6. Send a card or a note to someone who needs to be encouraged.
7. Be available.
8. Invite someone to lunch
9. Join a woman’s Bible study.
10. Pray for God to send just the right person to be your friend.
11. Find a need in your church or community and fill it.
12. Walk your children to the bus stop and talk to other mothers.
13. Be yourself.
14. Be an initiator.
15. Be a good listener.
16. Put on a happy face and smile.
17. Find something you have in common with people you meet.
18. Ask questions.
19. Find a church.
20. Remember, to have a friend, you must be a friend!
21. Sometimes, to make friends, all you need to do is show up.

Excerpted from After the Boxes Are Unpacked, by Susan Miller. Copyright 1998. Used with permission.

Eric and Tina were retired and quite happy with the way things were going.

Their daughter was married to Mark and they were raising three beautiful children: Cassie, Allison and Justin.  Their son-in-law Mark was a hard worker and provided very well for Debbie and the kids.  He was a long distance truck driver.  When he was away on the weekends, everyone came to stay at Grandma’s house.  Retirement seemed to be perfect for Eric and Tina.

Situations can change quickly in life

As you know, situations can change quickly in life.  The school called Debbie to let her know that Allison had fallen on the playground and was having trouble getting up.

Eric and Tina’s worst fears were realized three weeks later when their seven-year-old granddaughter was diagnosed with a rare spinal disease. She was now in a wheelchair and the local doctors reluctantly told the family that she probably wouldn’t walk again.

This family doesn’t give up easily and they had faith that something could be done.  Thank goodness for the Internet!  Debbie and her friends spent countless hours searching for other cases of this disease on medical sites.  Finally they found a short article about a child in Rhode Island with a spinal disease that matched Allison’s diagnosis.  This child’s family had located a surgeon at the Mayo Clinic in Phoenix that had been prepared to perform and experimental operation.  She was walking again!  There was hope…

Hope with a huge price tag

Their new hope came with a huge price tag.  This operation was not covered by their medical insurance. The estimated costs were far more than the family could afford so they started searching for grants from charitable organizations.  None existed for this type of medical procedure.  They were stuck.

There were many family meetings to strategize how to raise the money for Allison.  Eric had about half the money in savings and he willingly offered it with Tina’s blessing.  It still wasn’t enough…what were they going to do?  They agonized over the situation for a week and then came up with a solution:  grandparents Eric and Tina would sell their home and pay for the operation. They located a rental unit in a senior housing complex and made a reservation there.  This would wipe them out financially but they would still have their monthly pensions to get by on.  Without question, Allison was worth it!

The real estate sign went up in the yard and the buyer started coming through.  They had 15 showings in two weeks but no offers.  They were very discouraged.  “You mean we can’t even sell the house when we want to do this wonderful thing for our granddaughter?  How long will we have to wait?”

Offer from Heaven

On Monday morning a well-dressed couple came through with their realtor. Apparently they were looking for a home for their daughter.  (Eric and Tina were in the back yard trying to stay out of the way.)  The buyers took special interest in the vegetable garden and started talking to them.  They asked why they were selling and Tina felt she should tell them the whole story about their granddaughter.  The couple left with tears in their eyes.

On Wednesday Eric and Tina’s realtor called to say he had an offer to present to them. (What a relief) The buyer’s realtor would be there to explain things.  Could they meet at three?

This offer was unlike any other offer ever presented in the real estate business.  In the envelope was a financial commitment to pay for the entire amount of Allison’s surgery.  These buyers just happened to represent a family foundation that funded situations like this. A note attached read, “Take your ‘for sale’ sign down.  Enjoy your garden and your family…you deserve it.  Both realtors have been offered compensation and both have flatly refused.  They are so happy for you.”

Allison’s eighth birthday party was held in Grandpa and Grandma’s back yard.  The photo of her blowing out the candles showed grass stains on her new dress.  That pesky little brother Justin had been chasing her again….

© Allen Unrau