Ramblings Of A Wannabe Writer

Black Breastfeeding Week-Educate

noreply@blogger.com (Melanie) — Thu, 27 Aug 2015 16:46:00 +0000

Breastfeeding is something near and dear to my heart. I never thought I would be as passionate as I am about something so ridiculously natural, and done all over the world, but I am. I had a Mother who nursed two of her three children. She wasn't able to with me due to birth complications. I saw the nursing as something "you just did". I never even wondered about it really. I've had friends that do it, the generation before me showed examples of it, etc.

What if your culture didn't? If you rarely saw a Mother that breastfed? If you had people say that it was weird? What if the hospitals, aides, counselors, representatives of health organizations didn't encourage this in your community? Would you want to breastfeed, or be like what you saw? I'm going to bet most women, especially young women that look to others for encouragement as new Mother's, would go with what they're taught.

Black Breastfeeding Week is such an important week to bring to the forefront a need in the community. Moms in the lower income areas could then be taught how inexpensive, nurturing, and healthy it is for their babies. Black Mother's from all walks of life could get a better sense of community, and common ground.

There obviously have been numerous reports on the benefits of breastfeeding, the black communities could stand more education on the importance of it as well. The bonding with a child, the way it helps prevent disease and illness, the ways it can help prevent things to come in a person's body. There is also always in every community, the almighty dollar being put above human need. Formula is an amazing thing, and even though I nursed all three of my children, each one of them received a few bottles of the stuff to help me out here and there. I'm not bashing that, what I am saying is the fact that advertisement for it is consistent while something natural like breastfeeding is an afterthought.

Please educate your friends, be an encouragement to others, educate a younger Mother in your community or family. Breastfeeding is not simply just breastfeeding, it is bringing a community of families together. Breastfeeding shifts in an entire community, can literally change the future of the community.

*photo borrowed by blackmothersbreastfeeding.org*

Making Tuesday Tasty-Avocado Chicken Salad

noreply@blogger.com (Melanie) — Tue, 25 Aug 2015 19:19:00 +0000

I'm not sure that I could love avocado's more! I love them in all kinds of ways. Here's a simple, go to recipe for a quick and healthy lunch!

Recipe

2 C shredded chicken

1.5 to 2 avocado's depending on size

1/5 cloved garlic minced

salt and pepper to taste

Juice of half a lime...or more if you like

1 tsp fresh cilantro

1 tbsp chopped red onion...or more if you like

Preparation

Put all ingredients into a single bowl and smash together. Blend well. For best results, let all of the flavors blend together. The avocado is creamy enough to omit mayo and/or yogurt. If you like the tang of the Greek yogurt, you could put a dollop of that in as well.

Enjoy on your favorite crackers, pita, bread, whatever you like!

Social Media, Sometimes You're The Worst!

noreply@blogger.com (Melanie) — Mon, 24 Aug 2015 19:18:00 +0000

This mama heart, this Christian heart, and this woman's heart is feeling broken this week. I have often relished in social media. I keep my online friends close, I can keep up with family in another state, and I can talk to like minded mama's in private groups. I've felt a real connection with moms from many different backgrounds, states, and countries. I would be wrong if I didn't talk to what social media has done for blogs, and networking.

For all the good social media has brought, it's also shown some true colors of the people that participate. The constant bashing, the negativity, and barrage of posts can wear anyone down. I have found myself more often just avoiding Facebook, and taking a breather. I check in periodically to some of my groups, and then get off again.

Sometimes, it just can all be too much! Too much information weighs us down. We all need to be sober and vigilant as the scriptures say, but we must also have a down time. My heart needs a chance to feel love and forgiveness, instead of apathy. Our softened edges turn rough when we are grated on constantly.

Spread some cheer and good will today, instead of posting something in the news that's bad or negative. Talk about the joy your life brings you. It will not only help you get through the day, it may just help another!

Melanie

I'm Back!!!!!!

noreply@blogger.com (Melanie) — Wed, 19 Aug 2015 18:01:00 +0000

Hi everyone!

I'm back after a very long, two and a half year hiatus. I wasn't sure the direction my blog was going, was for me. In that time, I also moved a few times, had another baby, and have been living as a mama of three.

I want to bring you things that you would like to see, products or services, having fun, what's going on today, etc. Please respond to this post if there are things that you would like to see. Let's really interact and socialize on a greater level!

Melanie

Tasty Tuesday-Whole 30 Grilled Chicken and Corn with Jalapeno and Lime Dressing

noreply@blogger.com (Melanie) — Tue, 18 Aug 2015 07:30:00 +0000

In keeping with my tradition, I am still going to be posting recipes that I figure out and love! I love to cook, and try out new things. I want to go into some more healthy recipes, things that hopefully will translate with the whole family, and some comfort food too! Now without further adieu...

I BIG PUFFY HEART Food And Wine Magazine's recipes. I have two of their cookbooks, and use them more than any other I own. This one is from their Whole 30 recipes link.

Jalapeno Lime Dressing
1/2 cup plus 2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons minced jalapeños (with seeds)
1 1/4 tablespoons kosher salt
1/2 teaspoon pepper

SALAD

4 ears of corn
2 bunches scallions, halved
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
Four 6-ounce boneless, skin-on chicken breasts
1 tablespoon rosemary leaves, chopped
1 pint Sun Gold tomatoes, halved
1/4 cup thinly sliced basil
Chopped chives and finely grated lime zest, for garnish

MAKE THE DRESSING In a bowl, whisk all of the ingredients.
MAKE THE SALAD Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

*recipe and photo courtesy of foodandwine.com

Making Tuesday Tasty-Crockpot Chicken And Noodles

noreply@blogger.com (Melanie) — Tue, 22 Jan 2013 07:00:00 +0000

I like a hearty soup or noodle/potato dish to get through the Winter. I also like something that is low in cost, one dish, and has lots of flavor! I adapted this recipe from another so, I guess I'm the creator this time. :)

Ingredients

4 Boneless, skinless chicken breasts

1 can Cream of Chicken soup

1 box(32 oz) low sodium chicken broth

24 oz Package of frozen egg noodles

2 ribs of celery, chopped

2 carrots, chopped

Half an onion(yellow or white)

2 to 3 cloves of garlic, depending on taste

2 Tsp. of your favorite poultry seasoning, herbs de provence, or 1/2 tsp Thyme, 1/2 tsp of Rosemary, 2 bay leaves, and 1/2 tsp of parsley.

1/4 C butter

salt, pepper

Preparation

Season chicken breasts with some salt and pepper. In a pan, sear the chicken breasts on the outside to get a nice golden color. Once seared, place them in the Crockpot along with the broth, creamed soup, the seasoning, butter, onion, carrot, celery, garlic, and broth. Cook on low for 5 to 6 hours. Remove chicken from liquid and shred. If you don't want the veggie chunks you can strain it from the liquid at this time. Add liquid and shredded chicken back into the Crockpot. Add egg noodles to the mixture and stir. Cook 45 mins to an hour on high or two hours on low. Stir occasionally. Serve.

Wordless Wednesday-Old School

noreply@blogger.com (Melanie) — Wed, 02 Jan 2013 07:00:00 +0000

Making Tuesday Tasty-Curried Chicken and Rice Soup

noreply@blogger.com (Melanie) — Tue, 01 Jan 2013 08:00:00 +0000

This sounds delicious and I love soups for the cold. This is well rated and has simple and tasty ingredients. Enjoy!

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges. Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

*recipe courtesy of foodnetwork.com*

Happy New Year!!!

noreply@blogger.com (Melanie) — Tue, 01 Jan 2013 07:00:00 +0000

Remember that each new day is filled with promise and that as long as you're alive and breathing, you have a second chance! Praying as always, for blessings in the coming year for each of you.

Happy New Year!!!!!!

Wordless Wednesday-Merry Christmas 2012

noreply@blogger.com (Melanie) — Wed, 19 Dec 2012 20:26:00 +0000

Making Tuesday Tasty-Pumpkin Butterscotch Fudge bars

noreply@blogger.com (Melanie) — Tue, 18 Dec 2012 07:42:00 +0000

Pumpkin Butterscotch Fudge Bars
Makes about 48

For the Cookie Base 1 cup all-purpose flour

1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup coconut flakes
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, melted

For the Fudge

2 tablespoons butter
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
11 ounces butterscotch chips
3/4 cup chopped walnuts, divided
1 teaspoon vanilla extract

Preheat oven to 350 F. Line 15 x 10-inch jelly-roll pan with foil. For cookie base: Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl. Mix well. Stir in butter. Mix well. Press into prepared jelly-roll pan. Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack. For Fudge: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base. Sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

*recipe courtesy of christmas-cookies.com*

Dermagist Winner!

noreply@blogger.com (Melanie) — Tue, 18 Dec 2012 07:36:00 +0000

My random.org selection was...

Deal Bunny!!!! Number 16.

Congrats!

An email is being sent, you have 48 hours to respond.

Wordless Wednesday-Red

noreply@blogger.com (Melanie) — Wed, 05 Dec 2012 20:20:00 +0000

Making Tuesday Tasty-Chicken And Dumplings

noreply@blogger.com (Melanie) — Tue, 04 Dec 2012 07:00:00 +0000

I haven't made chicken and dumplings in forever. I had to look for a recipe that sounded good but, was easy. I ended up adapting a longer version into a shorter one that would still be really comforting and full of flavor. If you don't like the softer, steamed dumplings, you could always put in the oven at 350 until golden brown on the top for a little firmness in the dumplings.

Ingredients

2 lbs chicken breast or a shredded whole cooked(rotisserie or leftover chicken).

Sauce

2 tablespoons butter
1 tablespoon oil
3 tablespoons flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
2 tsps of a good poultry seasoning, herbs de provence, or 1/2 tsp thyme, 1/2 tsp sage, 1 tsp Rosemary 1/4 to 1/2 of a medium onion, diced finely
Juice from half a lemon
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish

Dumplings

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk or whole milk -if you want you could even put a little chive in these

Preparation

In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic,herbs, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock(and lemon juice), 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Dermagist Review And Giveaway!

noreply@blogger.com (Melanie) — Tue, 04 Dec 2012 05:32:00 +0000

A little over a month ago, I was offered a review from a company called Dermagist. I don't usually do skin care reviews on my account but, thought it would be a good opportunity to offer this to the ladies that read my blog.

I am in my 30's and, have suffered quite a few really bad sunburns to my face. With both pregnancies giving me Melasma, and the sun damage, I am in need of some help. I have quite a bit of freckling now and some dark patches that don't go away regardless of staying out of the sun. I was looking for something that could help me out while I browsed their website.

I came across the Dermagist Skin Tone Correcting System. I was pretty excited to see this so, I chose this as my product for review. I was happy to see that the ingredients were not harsh skin bleachers but, natural ingredients. The product comes with two bottles. The first is a skin preparation cleanser that helps slough off dead skin to allow the brightening cream to penetrate the skin. The second is a gel, that you rub in to the skin once clean.
Before

After

This is about 3 1/2 weeks of use. It's also not always done twice a day because I would go to bed forgetting to use it sometimes. I realize that both sides of my face are reflected here but, the whole face is the same. Freckling, dark patches in places, uneven skin tone, etc. I also tried to make sure that they were done around the same time of day and I did it in my bathroom so you will have both sunlight and artificial light. These photos are unedited or retouched.

What I Thought

Pros:

-All the products contain peptides that help smooth skin, leaving the skin looking less wrinkly(win!)

-The cleanser and the gel can be used sparingly, so your products last awhile.

-The cleanser and gel are not drying at all, and make your face feel moisturized.

-It does even the skin tone out, and I noticed an improvement on overall skin tone.

-I noticed a change in the depth of color on my spots.

Cons:

-both products have a smell that isn't really pleasant. Although, I'd rather have the smell of the natural ingredients in the product, than the fake overwhelming scents added to products!
-The price is steep for someone like me and could hinder my usage from time to time.

Win It!

Would you like to win a free product from Dermagist? Enter to win and one winner will be able to choose anything ARV $100 or less on the site! Wow!

a Rafflecopter giveaway

Wordless Wednesday-Big Climber

noreply@blogger.com (Melanie) — Wed, 28 Nov 2012 21:18:00 +0000

Making Tuesday Tasty-Pumpkin Mousse

noreply@blogger.com (Melanie) — Tue, 27 Nov 2012 20:46:00 +0000

I love pumpkin in pretty much any dessert! This one goes nicely because it's soft and light. A nice treat during the holidays. It has lots of great adaptations and reviews as well! Enjoy.

Ingredients

1 tablespoon butter
24 marshmallows
1/2 cup milk
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup confectioners' sugar
1 cup heavy cream

Preparation

Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes. Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

*recipe courtesy of Allrecipes.com*

Thanksgiving 2012

noreply@blogger.com (Melanie) — Thu, 22 Nov 2012 07:44:00 +0000

From my family to yours, Happy Thanksgiving. My prayer is that we spend time together more, cherish the small things, focus on the blessings, and be thankful all year instead of just one day.

Wordless Wednesday-First Thanksgiving

noreply@blogger.com (Melanie) — Wed, 21 Nov 2012 07:17:00 +0000

Making Tuesday Tasty-Whipped Sweet Potatoes

noreply@blogger.com (Melanie) — Tue, 20 Nov 2012 07:05:00 +0000

It's Thanksgiving week! I know there are sooo many recipes out there available to you. I know that they are even broken down to what part of the country you're in, and even in what state you're in.(Can you say, oyster stuffing?) I am doing a very simple and tasty dinner this year. Not a ton of sides mucking it up. Last week I posted a turkey that very closely resembles the way I prepare mine.

Here is a take on the classic sweet potato side dish. Enjoy! And...Happy Thanksgiving.

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Ingredients

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Directions

Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

*recipe courtesy of foodnetwork.com*

Book Review-Hello, We're The Fuzzwippers by Marilyn Halas

noreply@blogger.com (Melanie) — Thu, 15 Nov 2012 22:09:00 +0000

Fuzzwippers? What is that, you ask? A Fuzzwipper is a little furry creature that shares a special bond with children. They would be likened to a soft comfort toy, or a fuzzy blanket that a child would lean on when they need a little extra comfort.

Such is the story of Hello, We're The Fuzzwippers and their follow-up book Fuzzwippers-Find Good Listeners, by Marilyn Halas. These books were created to reach the social and emotional needs of young children. The concept is simple, these furry, colorful little creatures are there for children to befriend. They are there as a way to ease a child into a situation or change.

Hello, We're The Fuzzwippers introduces these creatures and to advise the reader that they are "loved no matter what" and that they have someone in their corner. It expresses an individual language that their child can understand. They are quiet and can be taken wherever the child goes. They are cute and furry, and perfect for a child's imagination.

Fuzzwippers-Find Good Listeners focuses more on the the social interaction a child has with the Fuzzwipper. It shows the way a child can understand the special language of the Fuzzwippers, called Imaginarius. It explains that a child can talk about anything with the Fuzzwipper once they know the language and can communicate well with their own Fuzzwipper.

What I thought

-Illustrations are fun and childlike, some were a bit pixilated.(possibly just how printed)

-Fuzzwipper concept is cute, much like an imaginary friend or a special soft toy for a child.

-Writing style didn't flow that well, and was possibly a little more mature than a book intended for a small child.

It will be interesting to see how these stories develop over time. Check them out at 4sunflowersmedia.com.

Wordless Wednesday-Sedona Skyline

noreply@blogger.com (Melanie) — Wed, 14 Nov 2012 07:00:00 +0000

Making Tuesday Tasty-Herb-Roasted Turkey

noreply@blogger.com (Melanie) — Tue, 13 Nov 2012 07:00:00 +0000

It's almost Thanksgiving!! Yay! I absolutely love Thanksgiving and it is my favorite holiday. I've been hosting it for my family the last few years because I love it so much. I generally try to go simple and delicious with my bird and usually do a version of this recipe every time. I generally will also rub olive oil on the skin of the bird for a nice golden, crisp skin. Enjoy!

Ingredients

1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon, quartered

Preparation

Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity. Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total. Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

*recipe courtesy of epicurious.com*

Devotion Time

noreply@blogger.com (Melanie) — Mon, 12 Nov 2012 21:40:00 +0000

My daughter and I picked up a Veggie Tales devotional at Goodwill awhile back. It was in amazing shape, I'm not even sure if it was used. We have been poring over it at least once a week after doing homework. The story of Moses has been the focal point, telling of his rescue from danger as an infant, and on into adulthood. We have gotten to the part of the ten commandments, and I picked up The Prince Of Egypt DVD at the library, for her to watch again. I have really enjoyed spending that one on one time with her. Listening to her questions and filling in the gaps that the devotional hasn't covered. I have also enjoyed reading from the KJV bible in Exodus. She is getting to the age now where I can read some to her and, explain what is happening.

Sometimes it can be difficult to watch how quickly my little ones are growing. I am thoroughly enjoying the perks of having a daughter that is growing and learning, and really soaking up as much knowledge as I can give.

I'm truly thankful for my family, they are bright light in an often dark world.

Veteran's Day 2012

noreply@blogger.com (Melanie) — Mon, 12 Nov 2012 21:33:00 +0000

To all of the men and women who have served our blessed country, and to all of the spouses and families that have sacrificed too...THANK YOU!