I wanted to share a comment that my friend made on FB today, before she regrets it & takes it down. I believe it needs to be shared to remind us of how to act in these times. Rarely, do people share their feelings about the days leading up to a loss. I’m going to print this out & put it in my prayer journal. I would hope you’d do the same.

Her family has recently gone through the loss of her father, even though he was a devote Christian that has gone home, it’s hard for those that experience loss. I won’t share her name here, just know the family is loved and deeply appreciated.

She writes:

It could be that my emotions are still “raw” and I might regret posting this later or maybe it’s good to express this while it’s still fresh on my mind. I’ve learned some things over the past month and would like to just express my “take” on things. I’d like to post some “to do” and “not to do” things when someone’s loved one is dying. Sure I get it. You care.

But some common sense needs to apply.

When you choose to visit the home of a terminally ill person, keep your visits VERY short. They likely tire quickly and want to rest. Please leave your children at home. Even the best behaved kids get restless. The family of the ill person needs to be focused on their loved one, not on keeping your children entertained, fed, and out of trouble.

Look at the clock. Please time your visits so that you are not interrupting a meal…and consider that at a time like this, meals might not be at regular times.

Please refrain from recounting the experience of your loved ones’ deaths. That isn’t really very comforting. Once a person enters the “actively dying” stage, don’t just pop in at your convenience. Call ahead to ask what would be a good time to visit.

When a person has been moved to Hospice, visit ONCE and say your good byes. While in a Hospice room, please keep your voices low and limit the number of people in the room to 1 or 2. If you want to laugh, joke, and fellowship, kindly take it to the lounge area. Your visit should be to comfort the family and you can do that without being in the room of the dying person.

If you REALLY want to do something to help, don’t SAY is there anything you need? We likely will say no. Just DO something. Go mow the grass or sweep off the porch, offer to take the car through the car wash. One of the best was a huge basket of snacks and fruit (and a scheduled call for delivery) Breakfast food, paper products, water bottles, soda pop have all been “different” and very much appreciated.

Kindly be careful what you put on Facebook. Let the family be responsible for making announcements…when they are actually true.

After the passing, give the family time. The days between the death and the funeral is a busy and difficult time. Save your visits for a few weeks down the road when the reality sets in and the person is now alone.

Love to all whose whom are going through the loss of a someone they love. It’s a challenge that we will all face from time to time & it’s hard to know the proper etiquette.

Also, I would like to remind everyone that it is still the LAW to stop for a funeral procession, please do show your respects for the suffering family members.

Thank you & God Bless.

I was asked today for my Dump Cake recipe. I’ve seen all kinds of variations, from blackberry to blueberry and even peach, I even have an old friend Maxine’s on the blog, only because she loves rhubarb. Me, I actually prefer the plain old cobbler that every woman from church makes. I’ve eaten it for as long as I can remember; it’s just to easy to make. So here it is, hope you all enjoy it.

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow or white cake mix
2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (I use pecans or walnuts, but you can use your favorite)

Preheat oven to 350 degrees F (325 for glass baking dish).
Dump undrained pineapple into a 9x13x2 baking dish and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you’re using them.
Bake for one hour.
To serve, scoop cake out with a large spoon like a cobbler and add a  scoop of vanilla ice cream. Serve warm or cold.

Yield: about 10 to 12 servings


Many people miss their share of happiness not because they never found it but because they didn’t stop to enjoy it.

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley

2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.


The more you own, the more you know you don’t own. ~ Aristotle Onassis

1 1/2 cups yellow cornmeal
1 teaspoon salt
2 eggs, separated
3/4 teaspoons soda
1 1/3 cups buttermilk
2 tablespoons melted shortening

Lift the cornmeal by spoonfuls into the measuring cup, then level off. Sift cornmeal and salt together. Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed. Add to cornmeal mixture and stir until ingredients are blended. *Add hot melted shortening, beat again (work quickly so it doesn’t fry) and fold in the stiffly beaten egg whites. Turn immediately into a piping hot greased 10 inch heavy skillet and bake in a hot oven (450 degrees F.) for 30 minutes. Serve at once with melted butter.

Yield: 5 servings.

* Preheat the oven to temperature with the skillet in the oven. Pull out right just before time to bake. Add 3 tbsp tablespoons of shortening and swirl around until it covers the bottom and sides of the skillet. Dump 2 tbsp of the melted shortening into the batter.

That’s the way my mom always coated her skillet. My oldest sister Shirley only uses white cornmeal and adds 2 tbsp of sugar to the mix. She makes everything sweet.

I hope that everyone has a huge assortment of iron skillets, I know I do. Just make sure as soon as you wash them, to place them on top of the burner or back in the oven to dry out. When pan is completely dry, season the skillet (wipe inside & out with a cooking oil on a paper towel).

My dad’s favorite food was always cornbread and buttermilk. Sometimes he’d use crackers instead of the cornbread in his buttermilk. My kids would have staged a protest if I had served them, buttermilk with anything. I still use it in the occasional biscuit or cake. They don’t know the difference. sh

I remember as a kid being cold a lot, and hungry sometimes. We’d go to bed with just cornbread and milk, and I remember wearing shoes with holes in the bottom. I remember having twine for shoestrings. ~ Buck Owens

1 cup rice, uncooked
1 pint sour cream
1 (4 oz) can green chile peppers, diced
1 (10 oz or 12 oz) pkg jack or sharp Cheddar cheese
House Seasoning (garlic, pepper, salt), to taste

Cook rice according to directions on the package. Mix with sour cream and chile mixture; season. In 2 qt greased casserole dish, layer half of the rice mixture, 1/2 cheese, sliced, remaining rice mixture, and top with remaining cheese, grated. Bake uncovered for 30 to 35 minutes at 350 degrees. Serves 6.

Note: For a milder flavor, substitute banana peppers for the green chile peppers.

The essence of being human is being able to direct your own life. ~ Stephen R Covey

1/3 c. flour
2/3 c. sugar
1/8 tsp. salt
1 c. sour cream
3 egg yolks
1 c. raisins
1 c. water
2 tbsp. sugar
1 c. milk

Mix flour, sugar and salt. Stir in sour cream. Gradually add milk and egg yolks. Cook on medium heat, stirring constantly until thick. Meanwhile, slowly cook raisins in 1 cup of water and 2 tablespoons sugar, until all of the water boils out. Add to thickened pudding. Put in baked pie shell and top with meringue.

1 tbsp. cornstarch
3/4 tsp. vanilla
3 egg whites
1/2 c. water
6 tbsp. sugar

Make sure your pan and all of your utensils are squeaky clean; not Greasy. Cook cornstarch and water until boiling. Cool slightly. Beat egg whites, gradually add sugar and vanilla. Beat until stiff. Add cornstarch mixture and beat. Spread over pie filling. Bake pie at 400 degrees until brown.

I decided a long time ago that my face looks better when I laugh. ~ Kellie Lynn Ketcham