Monday, August 26, 2013

Loving Hands

Richard "Rich" Allan Penrod
July 3, 1949-August 16, 2013

My dear, sweet husband, who had been battling prostate cancer for going on eight years, passed away on August 16th. Rich was always the trooper, going through surgery, anti- hormone treatments, so many different kinds of meds, a clinical trial at MD Anderson Cancer Center, twenty-five months of chemo, more meds, radiation, and then finally there wasn't anything left to try.

The last three months, he slowly declined by sleeping more and not being able to do as much. About 2 1/2 weeks, before he passed away, he started sleeping so much more than usual. The oncologist recommended that Hospice be called. They were wonderful, but really it was the loving hands of all of our family that came through for him. All four of our children came and slept at our house and we all took care of him. The last week of Rich's life, he slept 24 hours a day in a hospital bed, right beside our bed. On the last day, our whole family was at home,  when he took his last breath and passed away.

Rich and I had been together since our freshmen year of high school and we married in 1970. He was always my protector, my rock, my strength and our "go-to-guy" for family and friends. I always felt completely loved and adored by him and I will cherish every special, precious memory.  One special memory, during one of his last days was, when Rich felt my breath near him, he reached for me to hold him and he puckered his lips to kiss me. What true love that was for me and I will never forget it. Another sweet memory was when our youngest son played Rich's favorite song "You Don't Have to Call Me Darlin'", by David Allen Coe, and we all held hands and sang along with it, while the boys lifted him up to sit.

Rich and I always held hands when walking or going anywhere together.  Our hands were committed together in raising our family and being loyal and faithful to each other.

The best gift of the last few days was realizing what phenomenal grown children we raised.  They all became nurses, caring and loving the man that taught them their life lessons. I wrote the following words to express my gratitude to them, our daughters-in-love and other family members and friends:

Loving Hands

When a baby is born into this world, a family is gathered to hold, caress and embrace them.

So too, when dying, a family is there to soothe, love, honor, and respect their loved one.

Through his guidance and actions as a son, husband, father, papa, brother and friend, we learned lessons in loyalty and commitment.

Our family's hands joined together to comfort this wonderful man and to release him to eternal peace.

While we had the privilege to care for Rich, so many others reached out their hands to nourish, protect, and love us, for which we are so grateful.

Rich will be forever missed, but his memory will live on in all the lives that he touched.

Rest in peace, Rich Penrod.

We love you!

Kitty and Family

Thank you to all of my friends,  for keeping us in your thoughts and prayers,  during this difficult time.  Please continue to pray for our family. 

I am sharing this with:

Seasonal Sundays

               Thank you for your visit!  xo

Monday, August 5, 2013

Tea Time Gifts

A very sweet, thoughtful blogging friend, Stephanie, from The Enchanting Rose recently had a tea cup gift exchange.  Well, being the tea lover that I am, I was all on board.  I had fun choosing the gifts that I sent, and I was so excited to open my gift box when it arrived!!  Inside was this beautiful Weatherly, by Lenox teacup, some Jasmine Petal green tea and are you ready for this?...homemade Raspberry Jam!!  OH. BE. STILL. MY. HEART!!  Raspberry Jam is my all-time favorite. 

I decided to take my gifts and enjoy tea in the garden.  Isn't the teacup so lovely?  My gift-giver, who happens to be Stephanie's dear Mom, included a beautiful, handmade notecard with a quote from Mother Teresa of Calcutta:
"Love is a fruit in season at all times, and within the reach of every hand".
Included also was a scroll of paper with Tips for Creating a Beautiful Tea.
Knowing my English Muffin Bread recipe, which you can find here, would be the perfect match for the jam, I was in raspberry bliss heaven!!

Look at this beautifully decorated jar with a pretty label and some beautiful lace!!
Thank you Stephanie for hosting this gift exchange,  and to Debbie for all my special, heart-warming, much appreciated and loved gifts!
I am sharing this with:
Seasonal Sundays

               Thank you for your visit!  xo


Thursday, August 1, 2013

Lemony Grilled Chicken and Quinoa Salad

Ohhh my, when my  ingredients arrived from Michael Lee West of Rattlebridge Farm and her son, Tyler, aka Bandwidth, I was so excited!!!  They both co-host Foodie Friday and it was the very first linky party that I ever attended.  Michael Lee is a novelist, baker, and a blogger, and is currently renovating her home at Rattlebridge Farm. 
  I'm participating in Foodie Friday and The Mystery Ingredient Club.   Those who chose to participate,  received Farmhouse Lemons, Preserved Meyer Lemon in Olive Oil and a gift of Citron Lemon Cyprus Flake Sea Salt, as well as some other salts.

Thank you, Michael Lee and Bandy!!

Hmmmmm....I put on my thinking cap and quickly channeled my inner Ina Garten!  I  thought that grilled chicken, using this wonderful Preserved Meyer Lemon in Olive Oil would be fabulous!

I used bone-in chicken breasts with the skin on.  Next I loosened the skin and spread some of the Preserved Meyer Lemon in Olive Oil under the skin and added a sprig of fresh Rosemary.  I then put some more of the Preserved Meyer Lemon on top of the skin and sprinkled with kosher salt and freshly ground pepper.  I grilled the chicken, searing on both sides and then placing the breasts, skin side up,  on the back of the grill, where the burner was turned off and leaving the front two burners on.  The chicken took about 40-45 minutes. 
I have to tell you that these breasts turned out so juicy and with just the right touch of lemon!!

My next dish is a Mediterranean Quinoa Salad, which complimented the chicken so well.  Here's the recipe, which was inspired by and changed by Kitty's Kozy Kitchen:
Mediterranean Quinoa Salad:
1 cup vegetable or chicken broth
1/2 cup quinoa, rinsed
1 cup diced cucumber
1 cup fresh tomato, chopped
1/3 cup finely chopped flatleaf parsley
1 (2.25-ounce) can sliced black olives, drained
1/3 cup thinly sliced green onions
1/2 cup crumbled feta cheese
1/4-1/3 cup Preserved Meyer Lemon in Olive Oil
3/4 t. salt
3/4 t. ground pepper
Bring the broth to a boil; add the quinoa, cover and reduce heat to low and steam for 15- 20 minutes. 
While  the quinoa is cooking, add cucumber, tomato (and fresh juices), parsley, olives, onion and cheese to a medium bowl.  Set aside. 
Turn the quinoa onto a large plate and fluff with a fork and spread out for maximum exposure.  Place in the fridge for about 30 minutes to cool.  When cool, combine with the vegetables.  Add the Preserved Meyer Lemon in Olive Oil, along with the salt and pepper, and toss.  Serve immediately or refrigerate until ready to serve. 
May be served chilled or at room temperature.   I served the quinoa salad in some red cabbage leaves for a pretty presentation.  The meal was a success!
I am sharing this with:

              Thank you for your visit!  xo

Related Posts Plugin for WordPress, Blogger...