Saturday, July 4, 2009

Good Friends

Have you ever met someone and instantly felt a connection? That's how I felt when I met my friend Caryol. Jeff and I visited Caryol and Rich's church one Sunday and afterwards went to lunch. While we visited, I knew this was someone I wanted to get to know better. Caryol has a devotion to the Lord which is so obvious to anyone who meets her. He is her strength and refuge. She and Rich had a sweet relationship as husband and wife. Another friend commented that Rich treated Caryol like a princess and Caryol said, "No, a queen." My friendship with Caryol has only evolved over the last year and in this year, Caryol was Rich's cheerleader and helpmate as he battled cancer. Sadly, Rich's cancer took his life very quickly. If you were blessed to be able to become a friend of Caryol's, you would never hear anything but praise to her almighty God. She's not bitter, angry, or hopeless. She is radiant and filled with God's spirit. He is evident in her life. I pray you have someone like her in your life who encourages you, as Caryol encourages me, to be a sweet aroma of Christ to all who come near.

This recipe is for her because as Caryol would, she continues to serve in her church. She wanted a pasta salad to serve at a ladies' meeting to go along with wraps, fresh fruit and cookies. I love you, my friend. Enjoy!


Rainbow Pasta Salad
12 oz. rainbow rotini, cooked and drained
1 small bunch broccoli florets
3 chopped green onions
1 rib celery, chopped
1 4-oz. can pitted black olives sliced
1/4 c. stuffed green olives sliced
1 14-oz. artichokes, drained
1/2 c. each green, red and yellow peppers
3/4 T. garlic salt
3/4 T. parsley
3/4 T seasoned salt
salt & pepper to taste
1/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
3 T. apple cider vinegar

Combine cooked pasta, broccoli, green onions, celery, olives, artichokes, and peppers in a large bowl and toss to mix. Season with spices. Sprinkle with the cheese. Add the olive oil and apple cider vinegar and toss to mix well. Chill covered 24 hours.

Click here for a printable version of this recipe.

Best-Ever Apple Pie--Really!

You just can't beat a good ol' American apple pie for a great dessert. This recipe was featured in the September 2008 issue of Southern Living. It has five pounds of apples in it!! The picture above is the picture of the pie I made. It was so good! As you read the recipe, you will notice that the crust is a little different--it has cornmeal in it. It also uses apple juice as the wetting agent. The trick is rolling the top crust out large enough to cover that mound of apples. If you love apple pie, try this one. I don't think you'll be disappointed!