For SWF:
Thank you for all who prayed for Joel and my stay in Germany!
We really had a good time and my mom definitely enjoyed having us around (especially Joel - the daughter is no longer as important... :o).
It was unbelievable how many boxes she carried already when I was there considering the major surgery that she has just had.
Her first treatment of chemotherapy (right before we came) was not too good but thankfully she was only feeling really bad for 3 days.
Right now she needs to have a treatment ever y 4 weeks which is a good time period to recover in between. However her blood test results that she needs to do every week turn out to be worse every time she gets them even though she said she does not feel extremely bad. The level of the white and red blood cells is too low. That would mean that she could not get the next chemo if it does not get better.
It was good that Joel was with me, because every time she worked too hard regarding the move to the new apartment, I could hand Joel over to her so that she is "forced" to play with him (which she gladly did) and I was able to unpack a lot of things.
Joel did incredibly well during the whole time considering that he saw so many new people, was sleeping in different places and was sick twice (thanks to our wonderful nieces that gladly passed on some germs).
Even the 9 1/2 hour flight back turned out really well!
It was hard to leave after those 3 weeks, but it has definitely been the right decision to visit at this crucial time.
Thanks again for all your prayers. We do not know how the health situation of my mom will look like in the future, but we are assured that God has everything in his hands.
Daniela
Tuesday, December 18, 2007
Monday, December 3, 2007
Holiday Tips and Recipes
Here are just a few holiday recipes and tips from other wives. Submit your own to moodyswf@gmail.com!
Holiday Punch (Donna Fulk)
6 cups boiling water
3 cups sugar
3 small pkgs. Jello (For red: 1 peach and 2 cranberry. For orange: 2 peach and 1 orange)
12 oz. frozen lemonade
46 oz. can pineapple juice
1 gallon water
2, 2 liter bottles Sprite or Gingerale or 7 up
Use 1/2 bottle to 1/3 recipe
Mix all but the “pop” and freeze (best to use 2 or 3 flat containers, so you can thaw just what you need). About 45 minutes before serving, take container from freezer. At serving time, use sturdy large spoon to make like “mush” (break up) then add “pop.”
Mexican Seasoning – Make your own instead of buying the expensive little packets of seasoning at the store.
Combine 1 teaspoon each:
Chili powder
Cumin
Oregano
Season salt
Black pepper
Paprika
Garlic powder
Onion powder
Cinnamon Rolls
This is actually a new recipe I tried from MBN’s Midday Connection (radio show) Cookbook, Come to Our Table. I had been really wanting to make cinnamon rolls and the recipe just fell into my hands. I was a little nervous about making the dough from scratch, but it wasn’t very difficult and they turned out great!
(Tip: They do take a bit of time to make since the dough has to rise, so plan ahead! I learned that it takes about 45 minutes for the dough to double and the “test” for making sure it is ready is to press two fingers on the top of the dough. If your imprints disappear quickly it isn’t ready, but it they remain after you remove your fingers, it’s ready to go.)
1 package dry yeast
1 ¼ cups warm water, divided
¼ cup sugar
¼ cup vegetable oil
1 ½ tsp. Salt
2 ½ cups flour (more if needed)
¼ cup butter, melted
Cinnamon
Icing
1 cup powdered sugar (or more)
2 T butter, melted
2 T water
Mix yeast with ¼ cup warm water and let set for 5 minutes or until it bubbles. Combine yeast with sugar, oil, slat, and remaining water in mixer using dough hook. Add flour, 1 cup at a time, until dough is the right consistency. Cover mixture and let dough rise until doubled. Turn mixer on to punch dough down. Cover and let rise again. Remove dough from mixer.
Preheat oven to 350 degrees. Roll dough on a lightly floured area; spread with butter and sprinkle with cinnamon. Roll up in a jelly-roll fashion and cut into ¾-inch slices. Place in greased round cake pans and let rise until double. Bake 10 minutes or until lightly browned. Cool in pans 10 minutes before removing. Mix icing and drizzle over rolls.
Holiday Punch (Donna Fulk)
6 cups boiling water
3 cups sugar
3 small pkgs. Jello (For red: 1 peach and 2 cranberry. For orange: 2 peach and 1 orange)
12 oz. frozen lemonade
46 oz. can pineapple juice
1 gallon water
2, 2 liter bottles Sprite or Gingerale or 7 up
Use 1/2 bottle to 1/3 recipe
Mix all but the “pop” and freeze (best to use 2 or 3 flat containers, so you can thaw just what you need). About 45 minutes before serving, take container from freezer. At serving time, use sturdy large spoon to make like “mush” (break up) then add “pop.”
Mexican Seasoning – Make your own instead of buying the expensive little packets of seasoning at the store.
Combine 1 teaspoon each:
Chili powder
Cumin
Oregano
Season salt
Black pepper
Paprika
Garlic powder
Onion powder
Cinnamon Rolls
This is actually a new recipe I tried from MBN’s Midday Connection (radio show) Cookbook, Come to Our Table. I had been really wanting to make cinnamon rolls and the recipe just fell into my hands. I was a little nervous about making the dough from scratch, but it wasn’t very difficult and they turned out great!
(Tip: They do take a bit of time to make since the dough has to rise, so plan ahead! I learned that it takes about 45 minutes for the dough to double and the “test” for making sure it is ready is to press two fingers on the top of the dough. If your imprints disappear quickly it isn’t ready, but it they remain after you remove your fingers, it’s ready to go.)
1 package dry yeast
1 ¼ cups warm water, divided
¼ cup sugar
¼ cup vegetable oil
1 ½ tsp. Salt
2 ½ cups flour (more if needed)
¼ cup butter, melted
Cinnamon
Icing
1 cup powdered sugar (or more)
2 T butter, melted
2 T water
Mix yeast with ¼ cup warm water and let set for 5 minutes or until it bubbles. Combine yeast with sugar, oil, slat, and remaining water in mixer using dough hook. Add flour, 1 cup at a time, until dough is the right consistency. Cover mixture and let dough rise until doubled. Turn mixer on to punch dough down. Cover and let rise again. Remove dough from mixer.
Preheat oven to 350 degrees. Roll dough on a lightly floured area; spread with butter and sprinkle with cinnamon. Roll up in a jelly-roll fashion and cut into ¾-inch slices. Place in greased round cake pans and let rise until double. Bake 10 minutes or until lightly browned. Cool in pans 10 minutes before removing. Mix icing and drizzle over rolls.
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