Thanksgiving 2009 Pain & Joy

We had a great Thanksgiving day. We started out at 7:30 this morning at the OC cafe. Our duties included cutting pies, topping with Cool Whip and putting in individual boxes to go out. We probably cut about 100 pies and there was another table cutting also. Then we took 100 hot meals to Edmond Hospital then about 20 to some families here in Edmond. There were well over 1700 meals delivered by about 500 volunteers today. A wonderful Thankgiving Day in the City! Thanks goes to all those who plan it, the Neil Arters, Jimmy Arters, Muellers and Schaefers!

Here's a couple of cute workers handing out the rolls!

Then this afternoon Avery and I went down to Children's Hospital to hold a 4 month old baby boy who had major heart surgery. He had a feeding tube in his nose and was hooked up to about 10 different tubes and lines. That is all sad enough in itself, but this is the real heartbreaker - he has not been visited by any family that the nurse knew of in his 4 months of life. The nurses and doctors fought for DHS to take custody of him, which recently happened. Our church has joined efforts with a group called Anna's House that goes to shelters and hospitals to hold babies that don't have anyone to hold them at that time, and that is how we found out about Baby G. As I sat holding this sweet baby, I felt pain and joy at the same time. I am so blessed that I have found my calling, fostering babies and holding these babies, and that gives me great joy. Of course the pain is obvious - it is heartbreaking what innocent babies have to go through, a lot of times because of their parents, so if I can take a little time to give comfort to a sweet, sweet baby, oh what joy that gives me! So like I said in the title, pain & joy, but the joy definitely outweighs the pain. If you would like more information about volunteering with Anna's House, let me know and I'll get you the information.
Here's Avery holding sweet Baby G.

And a lady on the elevator said Bob Stoops had been up at the hospital and visited her granddaughter this morning. A friend had told me that he often goes up to the hospital to visit the sick kids and Thankgiving was no different for him. Is this a great state or what?

Madison's senior picture sneak peek

Here are a few pictures I took while Amanda took the good senior pictures of Madison. We went to Guthrie, which is full of great picture opportunities!

I can't wait to see the ones my niece, Amanda Watson, took! I know they will be great. If you need someone to take some family pics give her a call, she's very reasonable and takes ton's of pictures.

P.S. I can't believe my baby is a senior!

I'm really good at procrastinating

Okay, so I'm really good and buying the supplies to make the cutest things, and don't get around to every making it. So I am committing myself and want all two of you who read this to hold me accountable by asking what I got done this weekend. I have great plans..........

Cranberry Stuffed Pork Loin

This is a recipe for a pork loin that I have purchased at a meal prep store and I searched to find the recipe. It is so good and really not hard at all. It is delicious. Kelly at KellysKorner is hosting a "post your favorite Thanksgiving recipes" today so I am posting this there. My family is not too keen on turkey, but they all love this pork loin. The ones I have made didn't have the bacon wrapped so I haven't done that. I have just used kitchen twine to wrap it all together. I would also at least double this recipe to feed our family of 6.

Cranberry Stuffed Pork Loin

1 (1-lb.) pork tenderloin
1 1/2 cups cooked herb-seasoned stuffing mix
1/2 cup cooked cranberries or whole berry cranberry sauce
4 slices bacon

1. Heat oven to 450ºF. Make long cut in center of tenderloin running the length of them eat, stopping about 1/4 inch from edge. Spread open; pound flat.

2. Spread stuffing on one half of tenderloin, leaving 1-inch border on long end. Spoon cranberries over stuffing. Fold other side of tenderloin over; wrap bacon diagonally around tenderloin, securing with toothpicks.

3. Bake 30 minutes or until internal temperature reaches 140°F. to 145°F. Let stand 5 minutes before slicing. Remove toothpicks before serving.

3 servings

One Check Off the Bucket List

Why would any sane person wait in this line on a Thursday night? That's what Bailey and I kind of wondered as we waited to see our favorite cookbook author/food blogger. We stood in this line for about 4 and a half hours and got to know the people around us pretty well. The girl in front of us was a little wacko, quite the stalker. The people behind us were a nice, cute young married couple.

As we waited we were entertained by some people, like these two cute little punks.

We also got to meet and talk to this nice (looking) man.... his name is Ladd and he's a rancher.

But finally after listening to our little stalker girl and taking our shoes off cause our feet hurt so much and complaining about how my back hurt, we met THE PIONEER WOMAN, aka P-Dub, aka Ree Drummond. And she was so nice and it was all worth it! If you aren't familiar with her, you need to check out her website. And those two cute little boys are her sons and that nice looking man is her husband, otherwise known as The Marlboro Man.

Thanks for signing our cookbooks P-Dub and being so nice to the hundreds of people you talked to that night!