Steve and I recently attended our granddaughter’s Grandparents’ Day program at Pillow Academy. She had asked us several times if we were coming. We assured her that we would both be there — little does she know, nothing could keep us away.
The auditorium was full of smiling, proud and happy grandparents. All of us were waiting for the moment our little ones would be on stage to perform their songs. After the program, we all headed to their classrooms to see where they work and study, as well as some of their papers and artwork on display. Leila Rose had made us bookmarks and magnets and written us a letter about how much we mean to her.
Steve had to get back to school, but Leila and I had a couple of hours before I took her to her mom’s work. When asked what she wanted to do, her reply was, “Shop!” A girl after my own heart.
We went to several places, and our last stop was Walmart. I was amused at all the grandparents who had also been suckered into going there after the program. After a few purchases, I headed to drop her off. She thanked me for her purchases and told me how much she loved me. There is not a better feeling in the world. I read a quote last week that said, “Being a grandparent is filling a hole in your heart that you didn’t know was there.” Truer words were never spoken.
I am an avid viewer of the Today show. My friends and co-workers are always teasing me when I begin by saying what I have seen on the show. A couple of weeks ago, they were talking about Hoda Kotb’s new book she has written titled “I Really Needed This Today: Words to Live By.” I bought it while we were shopping. It is a daily devotional-type book for every day of the year. There are quotes and her personal comments about things people have shared with her. I read the entire book on a very rainy Saturday. What a wonderful read! It is the perfect gift for the upcoming holidays.
I want to share some of my favorites from the book
• “If you ever get caught sleeping at work, just slowly raise your head and say, ‘In Jesus’s name I pray.’”
• “God gave us mouths that close and ears that don’t ... that should tell us something.”
• “My ability to remember song lyrics from the 80s far exceeds my ability to remember why I walked into the kitchen.”
• “Before you speak, let your words pass through three gates: At your first gate, ask yourself, ‘Is it true?’ At the second gate, ask ‘Is it necessary?’ At the third gate ask ‘Is it kind?’”
• “There are two kinds of people in the world: givers and takers. The takers may eat better, but the givers sleep better.”
• “I don’t mind getting wrinkles if they are from laughing and sunshine.”
• “After all the eating I’ve done during the winter, I am happy to report that my flip flops fit just fine.”
• “When you look at a field of dandelions, you can either see 100 weeds or 100 wishes.”
• “On particularly rough days when I’m sure I can’t possibly endure, I like to remind myself that my track record for getting through the bad days so far is 100%. And that’s pretty good.”
• “Sometimes I impress myself with the smart stuff I say and do. Then, there are times when I try to get out of the car with my seat belt on.”
Today, I have some side dishes. I hope you will give today’s recipes a try. Thanks for reading.
GARLIC PARMESAN ROASTED POTATOES
14 small red potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese
Preheat oven to 375 degrees. In a large bowl, toss potatoes with olive oil, seasonings and cheese. Toss until evenly coated. Spread potatoes in a single layer on a foil-lined rimmed cookie sheet. Bake uncovered for 45 to 50 minutes.
SPINACH AND ARTICHOKE RICE CASSEROLE
1 (8-ounce) cream cheese, softened
1 (15-ounce) container ricotta cheese
¾ cup milk
½ teaspoon garlic powder
¼ teaspoon onion powder
4 cups cooked rice
1 (10-ounce) package frozen copped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and finely chopped
3 cups shredded Mozzarella cheese
1½ cups shredded Parmesan cheese
Preheat oven to 325 degrees, and lightly spray a 9-by-13-inch baking dish with nonstick spray. In a large bowl, beat together cream cheese, ricotta, milk, garlic powder and onion powder. Add cooked rice, spinach, artichoke hearts, ½ cup Mozzarella cheese and 1 cup shredded Parmesan cheese. Spoon mixture into prepared dish, and top with remaining cheese. Bake uncovered for 40 to 45 minutes.
RO-TEL CHEESE GRITS
4 cups chicken broth
¼ teaspoon salt
1 cup quick-cooking grits, not instant
1 cup shredded sharp cheddar cheese
4 ounces Velveeta, cut into cubes
2 tablespoons butter
½ teaspoon garlic powder
1 (10-ounce) can Ro-Tel tomatoes, diced
2 eggs
Preheat oven to 350 degrees. Bring chicken broth and salt to a boil in a medium saucepan. Add grits, stirring constantly until blended, and cook on low for five minutes. Remove from heat, and stir in ½ cup cheese, Velveeta, butter, garlic powder and tomatoes. Stir until cheeses are melted, and set aside. Beat eggs in a small bowl, and add a small amount of the grits to the mixture. Mix well. Gradually add the egg mixture back into the grits, and mix well. Pour into a greased square baking dish. Bake for 30 minutes, and sprinkle with remaining cheddar cheese. Bake an additional 10 minutes, and let stand for 10 minutes before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
