Take a look at those friendly faces |
My daughter grew up here in this peaceful setting. When she and her sister were very small, my husband and I built a new home right in the middle of her grandparents pasture. There was a little lane that ambled up from highway 71 to the top of this beautiful knoll. We decided that was where we wanted to live out our lifetime. It took some doing to accomplish that task, but in time we got our home built.The one thing we didn't do that we had planned, was too live our life time there. With our kids and grand kids gone it wasn't the same, so we eventually moved closer to all of them.
You can't see the house because I took the picture from our fenced yard. Yes, we had a chain link fence that kept the kids in, but never kept the cows out.
Our girls have lots of memories of growing up on this one hundred acre playground. They rode four wheelers, motor cycles, bicycles, and what ever else they found with wheels on it. They walked the fields with their friends, planned their futures sitting on the back porch in the swing, and left it all when they married. The one thing that they didn't leave behind was the values that became a part of them.
This country church was where we worshiped
When a missionary came to one of our services, he said there was someone in the audience that had a special calling to work for God. When I heard my young daughter softly crying in the seat behind me,
I knew who he was talking about. Sure enough, she married a young minister and they have been busy in church ministry ever since.
Valerie is a musician, pastor's wife, Mom, has three grands, and did I mention she is a vegetarian? Take a good look at those friendly faces in the pond at the top, and it might be easier to understand why some people find it just too hard to eat animals.
She is also a great cook. The last two times I have called her on the phone, she has been in the kitchen cooking for company. She mentioned that over the years there is no telling how many times she has prepared this dish over the period of years that she has been cooking.
Try this really dandy pot roast from the kitchen of a dedicated vegetarian!
1 roast
Carrots, potatoes, onions
1 can of mushroom soup
1 package of onion mix
Salt and pepper
Rub the roast with salt and pepper and brown in a little oil. With the roast in the center of the pan place your vegetables around the roast starting with the carrots on the bottom, the potatoes and then the carrots. Pour about 1/4 cup of water over the vegetables.
Mix the cream of mushroom soup with the package of onion soup and place on top of the roast.
Cook for 4 hours at 300 degrees. Take out of the oven and let the roast set covered for about 30 minutes while the juices mix and make a savory gravy.
Enjoy.
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