Paul and Penny

If there was one thing Papa liked to do, it was fish! Josh loved to fish with him too. Once Josh was fishing with Papa and his dad and got bit by a non-poisonous snake. Not one of them panicked, they knew what kind it was and kept on fishing. When Josh called to tell me, I panicked enough for all of them and asked why he wasn’t at the ER! Josh laughed and said “mom, it was poisonous”. I said they’re ALL poisonous! Ah the memories of fishing with Papa. I know Josh has some good ones…

Back in 1997 papa gave me his secret recipe for catfish bait and I came across it today. I’m posting it here for Josh and in memory of Papa.

1 can jack mackeral

1 egg

garlic powder

flour

Mix and make it thick enough to stick on treble hooks.

This is Josh’s Great Grandfather’s favorite beet recipe that he shared with me years ago.

-In loving Memory of Pop

Over Labor Day weekend we celebrated BIG for Josh’s 18th birthday with a fun family party. Grandma, Hannah, Noah and Neriah all came in from Oklahoma. Josh’s sweet girlfriend came over with her little ones and we even had a long time Austin friend of Hannah’s stop by and join us. We sang Karaoke, (with grandma even singing Margaritaville!), watched home movies from years gone by and ate all Josh’s favorite home cooked foods. Although Paul was behind his camera the whole time and we failed to get any still shots of him, don’t worry, I have a great video of him singing karaoke!  He was especially entertaining when he sang “Can’t Touch This”  by M C Hammer.  To see more shots of our weekend fun, click on the picture above.

Last semester Josh had an art class at school and Penny asked him for some of his drawings.  For Christmas Josh presented his Mom with a whole sketchbook of stuff he had worked on.  Penny has them proudly displayed around our apartment and we wanted to share them with you.

This was originally started for Josh to post about his sports. He has decided not to play any sports for his senior year and work instead. We will now use this for a variety of post from Josh, about Josh or for Josh.

This is a place for Josh to post about his recent sport activities. He is playing basketball this season and between practice, school, homework and friends (I won’t even mention girls! :0) we may not see a post at all! but, it’s here if he gets a free second.

This is a Puerto Rican recipe that Nana, Josh great grandmother from Puerto Rico used to make for us all the time and we absolutely love it. I asked Nana to tell me how to make it and she wrote it down for me and then invited me over to watch/help her make it so I would know how. She was truly a godly woman that loved me and Hannah as if we were her own flesh and blood. May God always bless her because I KNOW she is with HIM! -Penny

Boil a chicken about half covered in water until about 3/4 of the way done. In seperate large stew pot, place about 3 T oil, 1 1/2 roughly chopped onion, 3/4 of a bell pepper chopped but, not too fine, garlic powder, salt and pepper. Start browning the vegetables and add 1/4 can of tomato sauce (use the rest of the can below in bean recipe) and about 1 t annato spice for color (or you can use 1 t paprika if you don’t have annato paste or powder) . Saute 2 cups dry white rice for about 10 minutes on low to medium heat in the above mixture to let the rice take on the red color. Then place chicken pieces on rice and add chicken stock to about 1 inch above the rice. Add about 20 spanish olives, and some olive juice, 2 -3 T of capers, 1/2 t oregano and a little drizzle of olive oil. Cover and simmer for 20 minutes or til rice is done. Nana said to watch your rice and if it’s too dry, sprinkle some water over it with your hands a little at a time.

Nana’s beans she served with it:

2 cans bush’s pinto beans in a sauce pan

cilantro leaves

2 large pieces of bell pepper

1/2 small onion in big pieces

rest of the can of tomato sauce from rice recipe and a touch of olive oil.

Simmer until sauce thickens stirring so it doesn’t stick.

I have been making this since I was 16 years old and hardly a holiday goes by without at least one being made. This is one of Josh’s favorites.

8 oz cream cheese, softened

1 package Carl Buddig Beef (not corned beef)

3-4 green onions

garlic salt

chopped pecans

Chopped up beef into small squares, sliced green onion using some of the green for color and flavor and add to softened cream cheese and sprinkle with garlic salt and mix together. Shape into ball and press pecans into the outside or roll in the pecans. Serve or chill and serve and serve with Ritz crackers.

Josh’s Mema used to make this all the time and it was a big hit.

1/2 c chopped onion

1 lb ground beef

brown with garlic powder and drain if needed.

add small can of cream of chicken and small can of cream of mushroom and a small can of taco sauce , 1 can Milnot, and 1 small can of green chilis. (I usually just add 3/4 to 1 can of Rotel in place of the taco sauce and the chilis).

Mix and simmer for 15 minutes on low.

Crush 1/2 bag of plain tortilla chips in a 9 x 13 pan sprayed with Pam, cover with meat mixture and top with shredded mild cheddar.
Bake at 350 til cheese melts.

Aunt Fern (Josh’s great aunt on his father’s side used to make these).

1/2 margarine or butter, softened

1/2 c sugar

1/2 powdered sugar

1 egg

1/3 c cooking oil

2 cups PLUS 1 T flour

1/2 t baking soda

1/2 t cream of tartar

1/2 t vanilla

In mixing bowl,. cream margarine and sugar, add eggs beating well, add oil and vanilla beat until light and fluffly occassionally scraping bottom and sides of bowl. Sift together, flour, soda and cream of tartar. Add to first mixture and blend well. Chill Dough for several hours until very firm. Roll into walnut size balls and place 2 inches apart on greased cookie sheet. dip butter glass into sugar and use to press the cookies down. (if you use a glass with a design on the bottom it will show on top of your cookies).

Bake 375 for 10 minutes.