Thursday, September 29, 2011

What's News

Last week I had surgery on my leg.  A growing lump beneath my knee was removed and the surgery took just over an hour.  When I woke up I had someone asking me if I wanted Ginger Ale and chocolate pudding.  I laughed and thought, "Is this heaven?"  When the fog in my brain cleared, I was able to go home and Paul was there to fill me in on the doctor's report.  Thankfully, the lump does not appear to be a cancerous growth.  The pathology report will be back next week.  I'll have my stitches removed next Monday morning.  The first couple of days after my surgery I had time to look at recipes for my two Rosh Hashanah celebrations, and time to sit on the floor to play with Qavah and my grand kids.  They helped fetch things for me, and with their boundless energy, they enjoyed doing it.

The graces that I have received from the Lord over the past week are boundless energy, and perseverance.  I won't say it was painless to use my leg so much, but it was a pleasure to celebrate the Feast of Trumpets with friends and family.  My favorite dish was a salad that I hadn't tried before.  It was refreshing and fruity.  I think I'll put it in my "favorites" folder and pull it out for a big family reunion.  I enjoy using the internet to find new recipes.  I even discovered how to extract the seeds from a pomegranate. It made the job much easier.  Best of all I have felt the joy of being able to celebrate a meaningful feast in a worshipful way, and serve good food to those I love.

seeds from one pomegranate
12 cups washed and dried salad greens of your choice
1/4 cup sugar
3/4 cup slivered almonds
3 11-oz. cans mandarin oranges, drained
1 purple onion, sliced

1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup granulated sugar
2 Tbsp. parsley, snipped
1/2 tsp. salt

1. Shake all dressing ingredients in a tightly covered jar. Refrigerate for at least one hour.
2. Cook and stir almonds and sugar in a skillet over low heat until sugar is melted and nuts are coated. Cool on wax paper. Break apart. Set aside.
3. Toss dressing with salad greens and arrange on plates. Top with orange sections, pomegranate seeds, onion slices and sugared almonds. Enjoy!

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