Please pass the kleenex...

It's almost been a year since Dad passed away, so I was surprised by the emotions that welled up when I saw the plaque under the clock that Mom bought in his honor to put up in the back of the church sanctuary.  Dad was known for his punctuality and the clock is an appropriate reminder of him and his love for his church family.  Please pass the kleenex...
After lunch we drove to the cemetery where I saw the headstone for the first time.  It still seems so surreal that he is not here anymore.  I was ok until we were about to leave.  I know it's just his body in that grave and he is with his Lord, but I have been missing Dad alot lately and seeing the headstone made it undeniable that he really is gone.  Please pass the kleenex...
Mom and I went to Grief Share last night at her church and it was such a blessing to be able to talk openly about how we have all been affected by grief and how we have all handled it and experienced it differently.  No one was judged for their feelings and no one was blown off or patronized or told things like, "It's got to be such a comfort that he/she is in heaven," which I will never say to anyone ever again!  We also talked about things that made us feel guilty - things we could have or should have done. It was a relief to talk about it with people I have known most of my life. God is the God of comfort! I was able to smile through the tears.  Please pass the kleenex...
So, the next time you encounter someone who is grieving, just give them a long hug and tell them you are sorry for their loss and that you are praying for them as they journey the road of grief. And please pass the kleenex...


The weather has been beautiful and we might have a few days left to use the BBQ grill.  This recipe comes from a military wife who is a wonderful person, Lisa Nilsson.  It can be used with any kind of meat and vegetables and always gets lots of compliments with requests for the recipe.

Today's Recipe - Grilled Vegetable Kabobs

Marinade: (put the meat and vegetables in separated baggies or containers)
     1 1/4 cups vegetable oil
     1/2 cup red wine vinegar
     3 cloves garlic, minced
     2 teaspoons brown mustard
     1 1/2 teaspoons dried basil
     1 1/2 teaspoons dried oregano
     1/2 teaspoon dried marjoram
     1/2 teaspoon dried rosemary
     1 teaspoon salt
     1/2 teaspoon pepper

12 new potatoes (1-2" diameter)
2 carrots, cut into 1/2" slices
2 medium zucchini, cut in 1" slices
1 small red pepper, cut in sixths
1 small green pepper, cut in sixths
1 large onion, cut in sixths and separated in 1/4" layers
6 large fresh mushrooms
meat for 6 people, cut in chunks

Cook potatoes in water until tender.  Cook carrots about 6 minutes until crisp tender.  Divide all vegetables between two large gallon baggies and put meat in another baggie.  Whisk together the marinade ingredients and pour 1/3 of the marinade in each baggie and seal.  Shake to coat vegetables and meat and let marinate in the refrigerator for 2-4 hours, turning bags several times.
Drain and reserve vegetable marinade for basting during grilling.  Put vegetables and meat on skewers and grill for 15-20 minutes.

Ok, I have to get back to helping Mom wade through the overwhelming piles of paper in her home office.  Her office beautification was one of my main goals for this trip so she will enjoy being in her office as she takes care of the unpleasant business of paperwork and bills. I will post pictures next week of her office makeover.