Hard Waiting

One would think we would be used to this by now. I got out of a meeting today and saw that my husband had called and left a message. I wasn't for sure what it meant but I called him back half hoping he would have good news for me.

We had put our profile out there earlier this week for a little girl. We waited not for sure when we would hear if it had been picked or not. Part of me wasn't excited about the situation, but after researching somethings we decided there wasn't a big flag that we shouldn't put our name in for it. The other part of me had hopes knowing God knows the right situation for us and if this was his will we would do it.

I got off the phone with Patrick and my heart sank. It's hard not to when you hope for the best. I heard myself tell him that it wasn't the right one and God knows what is best. But that doesn't take the sadness away when you feel like you weren't good enough. yes I know it isn't that. It would be nice to see our dreams and hopes come true. I have to realize we may not get a girl. Ever. That is what makes me sad. I know I would be happy with a boy, but knowing this is our last chance makes it harder.

Now where is my Pepsi, a nice big piece of warm chocolate cake with a scoop of ice cream, and a friend to share it with? I could certainly use it right now.

Cilantro Chicken

I remember when I first moved here.  I ate a lot of chicken. 

At that time chicken was super cheap.

This has to be another favorite recipe of mine....

Cilantro Chicken.

It is supposed to be grilled but you can bake it in the oven on a wire rack. 

I don't remember how long I cooked it in the oven. 

Maybe 350 degrees for 40-45 mintutes?

Cilantro Chicken
2 1/2 pounds boneless skinless thighs or I do 5-6 small chicken breasts
1/4 c extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro
swee chili sauce to baste at the end.

1.  Place chicken in a large zip baggie
2.  Place olive oil, garlic, cilantro in a blender or food prcessor.  Process until the mixture is combined and smooth.  Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed.  Knead the marinade into the chicken until it is evenly distributed.  Marinate overnight or all day long.
3.  Cook the chicken until done.
4.  At the very end baste the chicken with the sweet chil sauce and cook a few minutes more. 

I do mine in the oven and turn it on low broil at the end to make the sauce cook a little on the chicken.  Yum!

Abstaining

I Peter 2:11

"Dearly beloved, I beseech [you] as strangers and pilgrims,

abstain from fleshly lusts,

which war against the soul;"

I read this verse tonight and it stuck out to me like a big sore thumb.  God beseeching me to do the right thing even though my attitude might stink a wee bit in certain departments.  Sometimes I feel like I am in a battle.  I know what I am supposed to do, but the voice in my head tells me not to.

This verse talks about warring against the soul.  A war tears apart people, it devastates, it kills, it mames and so much more.  A war has causualities. Period.  You can not go to war and not have losses.  Is that why God beseeches me, he calls me, he beckons me to his side, he admonishes me to abstain from things that will only hurt us in the long run?  So that it protects you and keeps you from being hurt or hurting someone else?

While I don't feel I have big things that I fall for, I battle myself from within.  One of my personal battles I would like to "abstain" from is to stop letting myself think I know what others are thinking, which can destroy relationships with those that you care for.  

I want to trust God to show me his plan during this time and let him take charge so that I don't ruin something that is He could be cultivating in me.  In the meantime, God can you give me a glimpse of what I am needing right now?  You know what it is. 

Saint Basils' Cathedral is more beautiful in person than anyone could ever describe. 

 Pictures will never fully display it's beauty.

You have to see it in person to know its worth.

How well manicured it is.

The brightness and depth of its color.

The history that gives it meaning.

The same goes for friendships,

you have to tend to it to let it grow. 

To know it's worth.

To manicure it.

A history that gives it meaning.

Letting your friendship grow.

Give a friend a hug today and see how she is doing.

It is woman's day. {laughing}

Let her know that you value your friendship

Give a friend a call.

Today is "Woman's Day".  I heard them talking about it over the radio and it jogged my memory that our interpreter Sasha brought me roses that day 6 years ago while we were waiting to bring a precious bundle of energy home.  It made me think about March 9th.  Our Family Day.  Hard to believe 6 years have gone by since we adopted Asher.

I have often thought about searching for his birth family.  Wondering if his mom or brothers would want to know him and look for him.  I wonder if his brothers are just like him.  I can't imagine several bundles of fast paced, knock-em-down, and I can't talk quiet enought boys in one room.  Oh what a picture!  If you know of Oksana Valevich's, post a comment.  I would love to see a photo of the woman who had a part in us having our son.

Maybe someday...

The picture above was at our stop on the way home to the States.  It was a exhausting day.  Little did I know that within a short time, I would be sick as a dog in our hotel room.  Sight seeing came abruptly to an end.  Sigh.  When I felt like eating I ordered off the kids menu and we found out kids eat free when ordering with an adult meal.  So we ate in.  A lot.  I guess Asher had a big appetite during that stay.

**Oh and one fun tid bit about Saint Basil's cathedral.  Or not.
It was rumored that Ivan the Terrible put the eyes out of the architect who built the onion domes so that he could not build another building to rival this one.

Grandmothers are Precious

My Grandmother was always a lively woman.  In fact I remember my Uncle Richard telling me years ago that it was Grandpa that had to tell her to simmer down sometimes.  My Grandfather who was so quiet telling my Grandmother who is so social to calm down.  I can see it even now.

Grandfather passed away in 1999.  This week we got word that my Grandmother was not well.  She fell and had internal bleeding.  You see she only weighs a whopping 79 lbs.  I can't even imagine!  Mom told me I needed to come down and see her.  So my sister and I dropped everything and drove down to see her.  It may be our last time.  They don't know if she will make it a week or not or if she will last another winter.

Grandmother always wanted to out do her brother and sister and live past 100 or 103.  Well... she almost got there.  96.  She said that she was satisfied with that today.

I'll cherish her memories.  I won't forget how she looked at us today when we got there or how she looked at us when we left.  I'll miss her even though I don't get to see her often. 

Maybe I will have a long life too since it seems to run in the family.  I can only hope.

Zucchini Parmesan Crisps

I am slowly turning into a Zucchini Fan.  Who knew?

I found these on Pinterest Web-site and decided to try it last night.  I only used one small zucchini with the recipe because I honestly didn't think my kids would like them.  They gobbled them up!  My youngest son kept going back into the kitchen begging for more.  I couldn't help but laugh as I knew he had no idea he was really eating a vegetable which he had stop eating long ago.

One note:  parmesan all ready has a salty taste so use salt sparingly.  I added salt to mine but next time I think I will leave it out.  Since I liked a lot of crumbs on my zucchini, I may double the parmesan and panko next time and use 2 zucchinis with it.  Also use your baking stone....  it turns out extra crispy this way! 

Enjoy!

Zucchini Parmesan Crisps

Ingredients:

• 1 lb. zucchini or squash (about 2 medium-sized)
• 1/4 cup shredded parmesan (heaping)
• 1/4 cup Panko breadcrumbs (heaping)  I used Italian Style Panko
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• freshly ground pepper, to taste

Directions:

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Source: http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html

Chocolate Zucchini Muffins

 Who would have thought chocolate and zucchini would be a good combination?  I have always had a hard time finding a good chocolate muffin recipe just by themselves, but these are wonderful!  I might actually grind the zucchini next time, but I couldn't tell it was grated into the recipe at all.  My kids ate it up!  They loved them.   Shhh!  Don't tell them there is a vegetable in there!

What's your favorite Zucchini Recipe?

Recipe compliments from http://allrecipes.com/Recipe/Chocolate-Zucchini-Muffins/Detail.aspx?ms=1&prop25=87945295&prop26=DailyDish&prop27=2012-07-08&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients

3 eggs

2 cups white sugar

1 cup vegetable oil

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.