Oh, I can't believe it's been almost a week since we've "chatted"! It has been a rather trying week. I want to share with you the news that our son-in-law's father passed away on Friday. Kurt's dad, Dave, has been sick for quite some time and most recently was to be on dialysis and had a myriad of other health issues that complicated that. Though he'd been sick for quite some time, he collapsed unexpectedly Thursday evening and didn't regain consciousness. Of course, Kurt is awfully young to be dealing with the death of his father, but Dave was always, always, ALWAYS talking about how he was ready to "go home" to heaven. Always! We thank God for His promise of eternity for His faithful and obedient followers. Services will be held later this week. Please keep Kurt and Jenn and their family, Kurt's mom, Judy, and his sisters and their families in your prayers as they walk this road.

Treatment went well last Friday...same old, same old...legs hurt...blah, blah, blah. It's just been a difficult week all around. Hoping that this week, with the week "off" from chemo, the discomfort will level off a bit.

I do have a couple of recipes to share with you. Don's family does a "turkey day in the park" kind of thing this time of year. Family & friends gather at a park, cook turkeys on the grill and enjoy the out of doors. (This year it was 90* outside! Go figure!!!) Here's a sweet potato recipe that was there for lunch and you might find it just right for the holidays ahead. It's a recipe from a dear friend, Peggy Morley, and we've made it for lots of holidays since she's shared it in one of our church cookbooks. The other recipe is from the vegan class - and you will think "no way", but it was pretty good. I would make this...not everyone would it eat like the other sweet potato recipe, but it was good, I thought. Have fun with them both!!

Sweet Potato Casserole
1 c. granulated sugar (yes...1 cup!)
1/2 tsp. salt
2 eggs, slightly beaten
1/3 stick butter, melted (about 5 T.)
1/2 c. half & half (I used milk this last time...forget to get the half & half)
1 tsp. vanilla (I omitted this)
3 cups sweet potato chunks (I microwave fresh sweet potatoes for this...quick & easy!)
Optional: fresh cranberries - see note below

Topping
1/3 stick butter (about 5 T.)
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans

Mix together the 1 c. granulated sugar, salt, eggs, melted butter, and half & half. Add sweet potatoes and pour into a 9-inch square baking pan. Mix topping ingredients together and sprinkle evenly on top of sweet potato mixture. Bake for 30-45 minutes at 375*.

Just a note here...try adding fresh cranberries with the sweet potato mixture. The cranberries add a tartness that is just right!

Zippy Yams & Collards
1 large bunch collard greens (Swiss chard was what we had), about 1 pound, rinsed & chopped
1/4 c. vegetable broth
1 onion, thinly sliced
2 large garlic cloves, minced
2 small yams or sweet potatoes, peeled & cut into bite-size pieces
1 T. Worcestershire sauce
1/2 tsp. Thai chili paste, or to taste
1/4 tsp. salt
1/4 tsp. pepper
2 T. freshly squeezed lemon juice

Remove tough stems from collards or Swiss chard and cut crosswise into thin strips. Set aside. Heat the vegetable broth in a skillet; add onion and garlic and cook until tender, about 10 minutes. Add the yams/sweet potatoes and additional broth to cover. Cover skillet and cook for 5 to 10 minutes, until the yams are soft when pierced with a fork. Remove the lid and simmer uncovered until about half of the liquid has boiled away. Stir in the collards/Swiss chard, Worcestershire sauce, and chili paste. Cook and stir until the greens are soft. Season with salt & pepper to taste. Sprinkle the lemon juice over all just before serving.

I know this sounds "weird", but the bitter greens and the "sweet" potatoes are a good combination...again, this was very good! Try it!

It's fall here in norther Illinois - trees are changing, the weather is changing...life changes, to be sure. One thing we know...our God does not change! He is the same yesterday, today, and tomorrow. For Him, our un-changing God, we are grateful!

Love, peace, and grace to you...
Deb