Well the Thanks giving holiday is over, and most travelers
are gone home, the house seems quiet after a fun filled weekend. Now it is on to thinking about Christmas, and what we will do for this holiday.
I know one thing I will do, that is worship the lord, this is the day set aside to honor the birth of our lord Jesus Christ, that I will do, although I know it is not likely that he was born on this day, it is the time set to give honor and homage to our coming King.
We had a wonderful weekend, with several visitors coming to our church, it was good to be in the house of the lord. One young couple came, and let me tell you the circumstances of this.
I met them in Wal Mart about a month ago, I was waiting for a scooter to come available, the young man was walking with a cane and waiting on one too. He admired my cane, Chuck had made for me and engraved my name on it, we started talking, he wanted one too, so he give me his phone number and and I asked Chuck if he would make one for this young man. Well he called and told the young man he would, and when he finished the cane, the man called and Chuck told him to come to church to pick up his cane, LOL well they did and they really seemed to enjoy it, she brought us a loaf of homemade carrot bread too. It sure blessed us, so if you think of this young couple pray for them, Derick and Melissa, that they will come back, and perhaps be our workers with the young folks.
Homemade Turkey Soup Recipe
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).