I hope everyone had a good Christmas, and that God blessed you all! I was able to bless my husband with exactly what he wanted (a camoflage poncho liner from Gulf War I and other thins). then I guess because so many years have passed since Gulf War I, they retired the “old” camoflage pattern, so I had a challenging time finding it, but I was successful at last! Just in the nick of time for Christmas.

My surprise was what I got from Joe. I am now the proud owner of a Kindle Touch, and the first book I ordered was Winning by Losing: Drop the Weight, Change Your Life by Jillian Michaels. I love this book! I’m just through the first 2 chapters, but it’s like Jillian is talking to me (not yelling at me), and really giving me the emotional pointers I need to put this weight loss challenge into proper perspective. I’ll let you know more of my notes another time, but I would definitely recommend this book!

More good news from my homefront: I’ve had Multiple Sclerosis (MS) for 25 years, and I’m still walking. It’s a bit more challenging now, but I’ve found a program that will help pay for the physical therapy I desperately have needed. The best news is that even though I thought I had Lupus, Fibromyalgia, Rheumatoid Arthritis, and maybe some other things, I’ve learned I “only” have MS, and nothing else! That means I can get off of many medications I’d been bombarding my body with (and my pocket book too!)!

So, I’d say that 2011 in general was a very good year, and with Jillian’s book in my hands, I think 2012 will be an even better year!

Blessings to all who read this,
Becky

Whisk soy sauce, peanut butter and 1/4 cup water until smooth. In a large skillet, heat 2 Tbsp. oil over medium heat. Add veggies and pepper flakes; cook until veggies are softened, about 5 minutes. Stir in chicken and sauce mixture until combined and hot, 1-2 minutes. Serve over rice.

Makes 4 servings.

Nutrition content:
348 calories
12g fat
4g. fiber

1 1/2 pound beef sirloin, cut into 24 1-inch pieces
6 mushrooms, quartered
12 cherry tomatoes
1/2 cup canola oil
1/2 tsp. salt
1/5 tsp. pepper
1/4 cup packed dark brown sugar
3 Tbsp. soy sauce
2 tbsp. sesame oil
1/4 cup sesame seeds

1. Soak 24 small skewers in water for 30 minutes. Preheat broiler to high; line a broiling pan with foil. Place beef, mushrooms and tomatoes in a large bowl. Add canola oil, salt and pepper, and toss to coat.

2. Thread meat and vegetables onto skewers, alternately. Lay skewers on pan with handle ends facing out. Cover handle ends with foil to prevent burning.

3. In a small bowl, mix sugar, soy sauce and sesame oil, stirring until sugar has dissolved. Broil skewers, turning a few times, until meat begins to brown, about 3 minutes. Brush liberally with glaze and continue broiling until beef is lightly charred, 2 to 3 minutes longer. Transfer to a platter and sprinkle with sesame seeds. Serve at room temperature.

Per serving:
106 cal.
8g fat (2g sat.)
20 mg Chol.
0g fiber
7g Pro.
3g Carb.
186 mg Sod.

This 10 minute video has more meaning than the past week of adoration heaped on Michael Jackson. This is what it’s all about.

Killed in action the week before, the body of Sergeant First Class John C. Beale was returned to Falcon Field in Peachtree City , Georgia , just south of Atlanta , on June 11, 2009 . The Henry County Police Department escorted the procession to the funeral home in McDonough, Georgia. A simple notice in local papers indicated the road route to be taken and the approximate time.

Nowadays one can be led to believe that America no longer respects honor and no longer honors sacrifice outside the military. Be it known that there are many places in this land where people still recognize the courage and impact of total self-sacrifice. Georgia remains one of those graceful places. The link below is a short travelogue of that day’s remarkable and painful journey. But only watch this if you wish to have some of your faith in people restored. Please share widely.

The Kim Family Korean Beef Recipe

20 min | 10 min prep

By: Belinda in Austin, TX

Feb 6, 2007

This has been a family favorite for over 40 years, since my parents’ friends, the Kims, from Korea, gave it to them. It was, believe it, or not, our usual “camping fare,” since it could be prepped at home, marinated at the campsite, and then grilled on a Hibatchi. Warning: The smell of the meat marinating is absolutely intoxicating!

SERVES 4 (change servings and units)

Ingredients:
1 1/2 lbs round roast (or pork, or chicken)
1/4 cup soy sauce
1/4 cup toasted sesame seeds
1/4 cup sesame oil (or veggie oil, if you must)
1/2 teaspoon ground ginger
1/2 bunch green onion, including tops, chopped
garlic salt, to taste
pepper, to taste

Directions:

1. Slice beef thinly, if using beef. (If using pork or chicken, cubes will work.).

2. Mix all other ingredients together in a large baggie, or sealable container.

3. Marinate meat for 3-48 hours (the longer, the better). If you can’t marinate it too long, pierce the meat, to help the marinade permeate the meat better.

4. Skewer the meat, and grill to desired doneness. I’ve also cooked it in a “grill basket,” but it has better flavor when the meat can get kind of crispy on the edges, and the skewers allow for more surface area to become crispy.

Makes 8 servings
3 WW Points per serving

1 box (0.3 oz.) sugar-free lime flavor gelatin
1/4 cup boiling water
2 containers (8 oz. each ) Key Lime Pie flavor yogurt light
1 container (8 oz.) frozen fat-free whipped topping; thawed
1 prepared 9-inch reduced-fat graham cracker pie crust

In a large heat-resistant bowl, dissolve gelatin in water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.

Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours. Enjoy!

I received this recipe from a good friend of my mother’s, when I was in high school. Every year, I try to make these, because they look pretty, are easy to make, and it’s very easy to just take a bite without blowing my diet!

Ingredients:

1/2 cup butter
1 12-ounce package chocolate chips
1 bag miniature marshmallows (10 ounce) colored

Instructions:

Melt butter and chocolate chips using medium heat in a heavy pan or double boiler.

Butter two sheets of waxed paper. This keeps the candy from sticking to the waxed paper, and gives the “windows” a good taste on the outside.

Once the chocolate is melted, quickly add the colored miniature marshmallows. Be sure to ONLY use COLORED MARSHMALLOWS, because the white ones will melt! Quickly remove from heat.

Drop half of marshmallow mixture onto one strip of buttered waxed paper. Form into a cylinder and place it on a cookie sheet. Do the same with the other sheet of waxed paper. Put in freezer until ready to serve.

Thaw and slice. Return unused portion to freezer (if any are left)!

SOUTHERN STYLE PECAN FUDGE

Ingredients:
1 pound powdered sugar
6 Tbsp. butter
1/2 cup cocoa
1/4 cup milk
1 Tbsp. vanilla
1/4 tsp. salt
1 cup chopped pecans

Directions:
In a medium saucepan, heat the powdered sugar, butter, cocoa, milk, vanilla and salt over low to medium-low heat, stirring until smooth. Stir in nuts. Spread mixture quickly in buttered 9×5 loaf pan. Cool. Cut into squares. Makes 2 dozen pieces.

Our troops fight to the end, following the commends from their superior officer, without hesitation. If there is no direct commend, the next in line takes over and leads. This is something that we, as civilians, simply do not understand. Maybe back in World War II times, there was more of a spirit of valor, more of a sense of right and wrong, and an inward push to continue in someone else’s tracks. It is sad, but now we are more a nation of “me first” to our detriment.

Well, right now, we are directly benefiting from all the sacrifices of those soldiers. You see, I’m married to a wonderful man who served in the Infantry, and I am very proud of his service! I am also extremely proud of anyone who stepped up and served, even if they only served three years. Those three years were made safer because they served!

So, how in the world can we pay them back? I, for one, will pray for them, support them in any way I can (including sending some cookies or homemade reminders from home). Right now, those who serve are in all kinds of locations ….. some comfortable, but most of them are in the more dangerous locations, with the most miserable conditions, wishing they could just smell the cooking that I’m sure Mom or Grandma is preparing! Well, while I have your attention, please say a prayer for their safety, and let’s try to come up with a list of things you could cook and send to them! I’ll start:

Cookies: Hermits, oatmeal, sugar cookies some to mind.
Nuts: Granola or any kinds of nuts and “seeds” sound good.
Does fruitcake come to mind???? We have a recipe in my family ……. we’ve made it for generations, called Sausage Cake. I’ll share that with all of you at the end of today’s column so you can enjoy it too!

So, does anything else come to mind????? In the next few days, I’ll investigate WHERE to send things so our troops will know we love them, believe in them, pray for them, and appreciate them! Are you with me on this? I dearly hope so!

I’ll post this now, and give you the recipe later, along with the address of where to send things to the troops. Please be patient with me, but I promise I’ll get that info to you ASAP!

Blessings, Becky

Update: After speaking with my husband (who served in the 1st Gulf War), even cards sent to the soldiers made him very nervous, because they could have contained an explosive, or something detrimental. It’s different if you know a specific soldier, because you would already have his name/address and he would recognize your name. So, instead of sending things directly to the soldiers, I have a link where you can send an emailed card. I’ll add that soon.

But, until then, here’s the recipe for Sausage Cake. The history of this is that my grandfather was an American Indian. He was found after a massacre, surrounded by dead Indians. I think he was only about 5 years old at the time. That is why my maiden name was Graves ….. he was surrounded by graves ….. So the Army soldiers gave him the name of Charles Franklin Graves! Well, this recipe came from back then, and has been made by my family on Thanksgiving and Christmas every year. Please do not allow the name “sausage” cake deter you from trying it. It simply uses some ground pork cutlet as one of the ingredients.

SAUSAGE CAKE
Mix together:
3/4 pound unseasoned sausage (I always use ground pork cutlet)
2 1/3 cups flour
2 1/4 cups brown sugar
3/4 cup coffee
1 1/2 tsp. baking soda
1/4 tsp. each of cinnamon, nutmeg, and cloves
1 pound bag of walnuts, shelled
1 pound box of raisins

Heat oven to 325 degrees. Bake like a fruit cake. (Bake for 1 1/2 hours.) Fill pans almost full. (Cover with paper for last hour.) Bake until toothpick stuck in center comes out clean. Cool; wrap in waxed paper or foil. In old days, cakes were wrapped in wine-dampened cloth to keep and mellow. Store in airtight contained in cool place.

I hope everyone had a great Thanksgiving!

   
A local “eye witness” reports on the Fort Hood shooting.

Subject: Fort Hood
Date: Mon, 9 Nov 2009 10:04:04 -0500

From: This is from my friend, brother…. First hand account!

Titled: Fort Hood Account from JAG officer onsite… (unnamed as of this time)

Subject: What happened

Since I don’t know when I’ll sleep (it’s 4 am now) I’ll write what happened(the abbreviated version…. The long one is already part of the investigation with more to come). I’ll not write about any part of the investigation that I’ve learned about since (as a witness I know more than I should since inevitably my JAG (Judge Advocate General’s) brothers and sisters are deeply involved in the investigation). Don’t assume that most of the current media accounts are very accurate. They’re not. They’ll improve with time. Only those of us who were there really know what went down. But as they collate our statements they’ll get it right.

I did my SRP last week (Soldier Readiness Processing) but you’re supposed to come back a week later to have them look at the smallpox vaccination site (it’s this big itchy growth on your shoulder). I am probably alive because I pulled a ———- and entered the wrong building first (the main SRP building). The Medical SRP building is off to the side. Realizing my mistake I left the main building and walked down the sidewalk to the medical SRP building. As I’m walking up to it the gunshots start. Slow and methodical. But continuous. Two ambulatory wounded came out. Then two soldiers dragging a third who was covered in blood. Hearing the shots but not seeing the shooter, along with a couple other soldiers I stood in the street and yelled at everyone who came running that it was clear but to “RUN!”. I kept motioning people fast. About 6-10 minutes later (the shooting continuous), two cops ran up – one male, one female. We pointed in the direction of the shots. They headed that way (the medical SRP building was about 50 meters away). Then a lot more gunfire. A couple minutes later a balding man in ACU’s came around the building carrying a pistol and holding it tactically. He started shooting at us and we all dived back to the cars behind us. I don’t think he hit the couple other guys who were there. I did see the bullet holes later in the cars. First I went behind a tire and then looked under the body of the car. I’ve been trained how to respond to gunfire…but with my own weapon. To have no weapon I don’t know how to explain what that felt like. I hadn’t run away and stayed because I had thought about the consequences or anything like that. I wasn’t thinking anything through. Please understand, there was no intention. I was just staying there because I didn’t think about running. It never occurred to me that he might shoot me. Until he started shooting in my direction and I realized I was unarmed. Then the female cop comes around the corner. He shoots her. (According to the news accounts she got a round into him. I believe it, I just didn’t see it. He didn’t go down.) She goes down.

He starts reloading. He’s fiddling with his mags. Weirdly he hasn’t dropped the one that was in his weapon. He’s holding the fresh one and the old one (you do that on the range when time is not of the essence but in combat you would just let the old mag go). I see the male cop around the left corner of the building. (I’m about 15-20 meters from the shooter.) I yell at the cop, “He’s reloading, he’s reloading. Shoot him! Shoot him!)

You have to understand, everything was quiet at this point. The cop appears to hear me and comes around the corner and shoots the shooter. He goes down. The cop kicks his weapon further away. I sprint up to the downed female cop. Another captain (I think he was with me behind the cars) comes up as well. She’s bleeding profusely out of her thigh. We take our belts off and tourniquet her just like we’ve been trained (I hope we did it right…we didn’t have any CLS (combat lifesaver) bags with their awesome tourniquets on us, so we worked with what we had). Meanwhile, in the most bizarre moment of the day, a photographer was standing over us taking pictures. I suppose I’ll be seeing those tomorrow. Then a soldier came up and identified himself as a medic. I then realized her weapon was lying there unsecured (and on “fire”). I stood over it and when I saw a cop yelled for him to come over and secure her weapon (I would have done so but I was worried someone would mistake me for a bad guy). I then went over to the shooter. He was unconscious. A Lt Colonel was there and had secured his primary weapon for the time being. He also had a revolver.

I couldn’t believe he was one of ours. I didn’t want to believe it. Then I saw his name and rank and realized this wasn’t just some specialist with mental issues. At this point there was a guy there from CID and I asked him if he knew he was the shooter and had him secured. He said he did. I then went over the slaughter house, the medical SRP building. No human should ever have to see what that looked like and I won’t tell you. Just believe me. Please. There was nothing to be done there. Someone then said there was someone critically wounded around the corner. I ran around (while seeing this floor to ceiling window that someone had jumped through movie style) and saw a large African-American soldier lying on his back with two or three soldiers attending. I ran up and identified two entrance wounds on the right side of his stomach, one exit wound on the left side and one head wound. He was not bleeding externally from the stomach wounds (though almost certainly internally) but was bleeding from the head wound. A soldier was using a shirt to try and stop the head bleeding. He was conscious so I began talking to him to keep him so. He was 42, from North Carolina, he was named something Jr., his son was named something III and he had a daughter as well. His children lived with him. He was divorced. I told him the blubber on his stomach saved his life. He smiled. A young soldier in civvies showed up and identified himself as a combat medic. We debated whether to put him on the back of a pickup truck. A doctor (well, an audiologist) showed up and said you can’t move him, he has a head wound. We finally sat tight.

I went back to the slaughterhouse. They weren’t letting anyone in there. Not even medics. Finally, after about 45 minutes had elapsed some cops showed up in tactical vests. Someone said the TBI building was unsecured. They headed into there. All of a sudden a couple more shots were fired.

People shouted there was a second shooter. A half hour later the SWAT showed up. There was no second shooter. That had been an impetuous cop apparently. But that confused things for a while. Meanwhile I went back to the shooter. The female cop had been taken away. A medic was pumping plasma into the shooter. I’m not proud of this but I went up to her and said, “This is the shooter, is there anyone else who needs attention… do them first”. She indicated everyone else living was attended to. I still hadn’t seen any EMTs or ambulances. I had so much blood on me that people kept asking me if I was ok but that was all other people’s blood. Eventually (an hour and a half to two hours after the shootings) they started landing choppers. They took out the big African American guy and the shooter. I guess the ambulatory wounded were all at the SRP building. Everyone else in my area was dead. I suppose the emergency responders were told there were multiple shooters. I heard that was the delay with the choppers (they were all civilian helicopters). They needed a secure LZ but other than the initial cops who did everything right, I didn’t see a lot of them for a while. I did see many a soldier rush out to help their fellows/sisters. There was one female soldier, I don’t know her name or rank but I would recognize her anywhere who was everywhere helping people. A couple people, mainly civilians, were hysterical, but only a couple.

One civilian freaked out when I tried to comfort her when she saw my uniform. I guess she had seen the shooter up close. A lot of soldiers were rushing out to help even when we thought there was another gunman out there. This Army is not broken no matter what the pundits say. Not the Army I saw and then they kept me for a long time to come. Oh, and perhaps the most surreal thing, at 1500 (the end of the workday on Thursdays) when the bugle sounded we all came to attention and saluted the flag. In the middle of it all.

This is what I saw. It can’t have been real. But this is my small corner of what happened.

Ingredients:
1 container (15 oz.) part skim Ricotta Cheese
2 1/2 cups shredded Mozarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
1 Egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 pound Lean Ground Beef, browned, drained
1 cup water
12 lasagna noodles, uncooked

Directions:

Preheat oven to 350 degrees. Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and egg until well blended; set aside.

Pour spaghetti sauce into cooked/drained meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. (This will yield about 5 cups sauce.)

Place 1 cup meat sauce on bottom of 13×9-inch baking dish. (This way the noodles won’t stick in the pan.)

Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers two more times. Top with remaining 3 noodles and sauce.

Sprinkle with remaining 1 1/4 cups mozzarella cheee and 1/4 cup Parmesan cheese. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through. (Spray the foil on the underneath side with spray oil to keep it from sticking to the lasagna and cheese when you peel it off.)

Remove foil and bake an additional 15 minutes or until bubbling. Let stand 15 minutes before cutting for easier serving.

Makes 12 servings.