Thursday 29 October 2015

A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy. 

I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.

Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!


Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):
3/4 cup mayonnaise
1/4 cup crème fraiche or sour cream (I used CF)
juice from 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon salt
pinch freshly ground black pepper
pinch cayenne
1 tablespoon finely chopped tarragon

For 2 large or 4 appetizer sized Waldorf salads:
2 large crisp, sweet apples, cut in 1/2 inch cubes
1 cup small cubed celery root
1 cup quartered seedless grapes
1/2 cup toasted walnuts pieces

Xukan Machor chutney (Dry Fish Chutney)


শুকান  মাছর চাটনি 
Ingredients:

  • Xukan Mach (Dry Fish) - 100 grms ( you can use any types of dried fish. Here I have used Xukan Dorikona Mach)
  • One onion- sliced
  • Green chili -3 to 4
  • Chopped garlic - 1 tsp
  • Roasted tomato - 1
  • Salt - as per your taste
  • Mustard Oil - 1 tsp
  • Lemon juice- 1 tsp
  • Coriander leaves

Method:

  • Wash the dried fish (xukan Mach) in hot water. Keep them  aside. 
  • In a hot pan now  heat the fishes for 5 minutes or till they  get a brownish color.
  • Now in a bowl mix Xukan Mach, Green chili, Chopped garlic,Roasted tomato, Salt and  transfer them to the grinder.
  • Once grinded take the mixture in a large bowl and add chopped onion, lemon juice, mustard oil and coriander leaves...Mix properly
  • Ready to serve with rice..

Tuesday 27 October 2015

Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.

The most important factor is doneness. By “pan-roasting,” you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.

At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that’s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.

Also, I think it’s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you’ve been brain-washed into thinking the skin is “bad” for you, which it isn’t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.

And yes, we’d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.

If you’re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You’ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they’ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!


Ingredients for 4 portions:
4 boneless, but skin-on chicken breasts
salt and freshly ground black pepper to taste
1 tbsp finely chopped fresh herbs, optional
2 tbsp olive oil
1/4 cup *vinegar
4 tbsp cold butter, cut in smaller pieces
a splash of chicken broth or water, if needed to thin sauce

*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

Friday 23 October 2015

Shakshuka – Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request. 

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!


Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.
1/2 cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
crumbled feta cheese and fresh parsley to finish

Thursday 22 October 2015

Help Fix Katie's Broken Heart































So many of you have asked if you can join me on my journey to help Katie and be a part of fixing her broken heart. The answer is yes. 

Katie now has a Go Fund Me page for anyone that wants to be a part of this fight to save her life. We have a long road ahead and unfortunately it is all of pocket expense right now that in only two weeks has reached the $2,500 mark.

 If you would like to join in my fight to save Katie's life please go to her very own Go Fund Me page at:

Mini Pumpkin Pound Cakes with Cream Cheese Frosting
























I love these mini cakes to give as gifts during the holidays.  They are so moist and the frosting is so creamy, you will want to make them every year!  I use a mini loaf pan, but you can use a standard size loaf pan if you want to make a larger cake. 

Mini Pumpkin Pound Cakes with Cream Cheese Frosting
  • 1 1/2 cup all Purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1 1/2 cup Sugar
  • 1/2 cup c. Fat Free Vanilla Yogurt
  • 3 Egg Whites
  • 1 cup Canned Pumpkin

  • Preheat oven to 350 degrees. Grease a loaf pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

  • In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

  • Pour into regular loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.  Or bake for only 25 minutes if you choose to use mini pans as I did.  Allow to cool on a wire rack before frosting.






















Cream Cheese Frosting

1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, about 3 3/4 cups before sifting
2 teaspoons vanilla extract
Sprinkling of cinnamon


Using a mixer, combine all ingredients except for cinnamon and blend well.  You can spread on top of cooled cake or pipe on your frosting as I have done in the photo.  Follow with a light sprinkling of cinnamon.

Photography is the property of and copyrighted to ©Welcome Home 



Here's a great set of mini loaf pans that you can buy at Amazon for only $8.75 while supplies last.  I used these pans to make these mini pound cakes and I love them! 

Click on this link to read more:
http://www.amazon.com/gp/product/B0000VMI3Q/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000VMI3Q&linkCode=shr&tag=welchome08-20&linkId=TVYDSNGVS5FHIEH7&=home-garden&qid=1413409834&sr=1-2&keywords=mini+loaf+cake+pans

Mini Pumpkin Cheesecakes




















I love these little moist pumpkin cakes with a creamy cheesecake filling. I made them over the weekend and packed them up to freeze for Thanksgiving...not without having a few first!  You'll love these!

Mini Pumpkin Cheesecakes

Filling
1 (8 oz. package) cream cheese, softened
1 large egg
1 tablespoon all purpose flour
1 cup powdered sugar

To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

Cake
1 cup Libby's Pumpkin Puree
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 tablespoons vegetable oil

























To make the cakes, preheat the oven to 350 degrees and line small muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. Fill each muffin tin about 2/3 full (about a tablespoon or so) with batter and then add about a teaspoon or so of cheesecake filling on top.

For the topping:
1/4 cup sugar
2 1/2 tablespoons flour
3/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes. Very addicting!
















Photography is copyrighted and the property of ©Welcome Home

♥ Pumpkin Swirl Cheesecake























This is such a pretty cheese cake to make and absolutely delicious.  If you notice, I usually make smaller 6-7 inch cheesecakes here at Welcome Home instead of the larger 9 inch. I find the smaller ones are just the right size for sharing with a friend. This recipe makes a 9 inch cheesecake.

I made a 7 inch cheesecake in the photo.  I took my leftover ingredients and made mini cheesecakes bites using a mini muffin tin. I have added the link for the small spring 6-7 inch form pans that I use at the bottom of the recipe in case you want to make the smaller ones.



Pumpkin Swirl Cheesecake

Crust


1 cup crushed graham cracker crumbs
3/4 cups crushed vanilla wafers
1/4 cup crushed pecans
2/3 cup of melted butter (or more if needed)

Cheesecake


4 (8 oz. packages) Cream cheese, room temperature
1 cup Libby's pumpkin puree in a can
1 and 1/2 cups sugar
4 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Crust:


Heat oven to 325 degrees. Combine the graham crackers, vanilla wafers and pecans in a food processor until finely crushed. Melt the butter and stir into the crumbs until they are moist enough to form a crust. Press the crumbs in a spring form pan, going up the sides of the pan and to the top. This is enough to make one 9 inch cheesecake. The one I show in the photo is only a small one.






Cheesecake:

 In a large mixing bowl, beat the cream cheese and only one cup of sugar until well blended. Add the vanilla, cinnamon and nutmeg and mix well. Then mix in one egg at a time until batter is smooth and well blended. Remove about half the batter to another bowl and set aside.

Add the pumpkin puree and the other 1/2 cup of sugar to your remaining batter and stir well. Pour the pumpkin batter over the crust and spread evenly with a rubber spatula . Then pour the plain batter that you set aside on top of the pumpkin batter.

With a knife, gently swirl back and forth so that you bring a little pumpkin batter to the top making a pattern. You can swirl as much as you want to make a marble effect. 















Place the spring form pan on a baking sheet and bake the for about 45 minutes or until the outside is set and the center is almost set (slightly jiggly). Remove from the oven and place the spring form pan on a cooling rack to allow the cheesecake to cool for about 1-2 hours. Then refrigerate the cheesecake for at least 2 hours or overnight. When ready to remove from the spring form pan, run a knife along the edge to loosen up the cheesecake. Decorate with piped whipped cream and enjoy! 

7 inch leak proof spring form pan: 


http://www.amazon.com/gp/product/B000237FS0/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000237FS0&linkCode=shr&tag=welchome08-20&linkId=JNPOM4LW44EDZ55X&=kitchen&qid=1445526013&sr=1-2&keywords=6+inch+springform+pan

Photography is copyrighted and the property of ©Welcome Home.




Tuesday 20 October 2015

Creamy Pork Stew – Easy Does It

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!


Ingredients for 4 large portions:
2 tbsp vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves minced garlic
2 tbsp apple cider vinegar
1/2 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp horseradish
1 1/4 cup heavy cream
1/4 cup chicken broth, or as needed
1 stalk celery, sliced
1 cup sliced carrots
a few sage leaves
2 sprigs thyme
2 small sprigs rosemary
*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.
1 dry bay leaf
pinch of cayenne
1/2 cup green peas, fresh or frozen
fresh apple strips and fresh chive to garnish
- Serve on steamed rice, mashed potatoes, or noodles.

Friday 16 October 2015

Simple Italian Antipasto


The men in my family love a great antipasto (what man doesn't love salami and cheese?)  I make a simple one with the right blend of flavors and textures and it's gone in just a few minutes! This easy recipe will have you creating an antipasto as good as any you'd find in good Italian restaurant. Just toss together your favorite meats and cheeses and add some Star Olives in their convenient pouches and you'll have an Antipasto that everyone will enjoy!

Simple Italian Antipasto

1/4 pound sliced ham, cut into 1-inch chunks or pieces
1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
1/4 pound fresh mozzarella cheese, cut into 1-inch chunks
1/4 pound Monterrey Jack cheese, cut into 1 inch chunks
1 cup of cherry or grape tomatoes, cut in half

Dressing

3 cloves garlic, crushed
3 tablespoons chopped fresh basil 
1/2 teaspoon oregano
1 tablespoon parsley
salt and pepper to taste
1/4 cup Star Fine Foods Golden Balsamic vinegar
1/4 cup Star Fine Foods Red Wine Vinegar
1 1/4 cup Star Fine Foods Extra Virgin Olive Oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Refrigerate and allow the flavors to meld for at least an hour before serving.























Feel free to add:

1 jar Pepperoncini Peppers, drained and chopped
1 jar of Artichoke hearts drained and chopped
1/2 pound of sliced pepperoni

























Photography is the property of and copyrighted to ©Welcome Home.














The STAR Farmer’s Market Olive pouches are available at Ralphs, King Soopers, Smiths, Albertsons (Southern California), Safeway (Northern California) and Savemart stores and online at http://bit.ly/STAROlivePouches.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!


Tuesday 13 October 2015

UPDATE KATIE OCTOBER 13, 2015



















Good morning. Where do I start? The last few days have been a roller coaster ride with my emotions all over the place. I guess, I fit all the studies of how humans respond to the grief of being shot in the heart. First I was shocked and devastated and thought this can't be happening. How can this happen to my baby girl, the joy of my life?

Then I was in denial and decided this must be a mistake. She was just running and playing a few days ago. This is my lifeline. My only hope of hanging on in such a cold and cruel world. She is my ray of hope and my sunshine on a cloudy day. This is a mistake.

Then the fear. The absolute fear that grips you around the neck and chokes you so hard you can't breathe ....or eat or sleep or function as a human being. You are frozen and can do little else but stare into space. You stay still and quiet and pray it will subside just long enough for you to go on for a few more minutes at a time.

Next came the anger and frustration. How could 11 veterinarians over the last 8 years fail to pick up on this? Why did they constantly reassure me that I had nothing to worry about when I talked about checking on her heart murmur to see if it was getting worse or better. And then anger at yourself for not being more forceful.

And then the worst emotion comes to visit. Guilt. The guilt at not taking charge myself and allowing my baby girl to suffer all these years with something that could have been treated long ago had I known. Guilt in not picking up any signs or changing doctors when I left feeling that I was not sure she was getting the best treatment for any ailment she might have had over the years.

But then it starts to turn. Next came hope. And oh how powerful that emotion is. It came from reading so many comments and emails and messages from others who have gone through the same thing and were able to spend more years with their fur babies with the right medicines, diet, supplements, a great doctor and lots of prayer. They did whatever it took to prolong life and it worked. The majority reminded me that Veterinarians are humans and do the best they can but God is the almighty that makes all the final decisions.

Through those messages of hope my survival instinct set in. It came on quite suddenly yesterday morning when I woke up and saw my sweet baby Kate laying there looking back at me with her sparkly eyes and her wagging little stump of a tail. She was back and she was ready to fight if I was. And I held her and I prayed to God to give me the energy and the stamina to fight and travel this long road ahead. I thanked him for listening to all the prayers coming from people out there that don't even know me. People who believe in him so strongly and and know beyond a shadow of a doubt that he can change the course of life in a heartbeat.

I thanked him for giving me Katie, my constant reminder of his own love for me. An everlasting and faithful love that never changes. An unconditional love that is strong and loyal beyond all reason. She is a reminder that I am loved in spite of my short comings and all my flaws. She is there to remind me that I have comfort whenever I need a friend. Her love for me reminds me that God's love will never change and will be with me until the end.

And then it happened. The mission....

I have been told that I have determination and drive like no other. When I set my mind to accomplish something there is nothing that can block me. Add in that unusually high dose of tenacity that God happened to mix into the equation when he created me and you have a powerful woman who doesn't give up.

My friends say I am the equivalent to a stampede of wild elephants coming at you at about 100 miles per hour. I am a steam roller, a human bulldozer and there is nothing, short of death, that can stop me when I am on a mission. So yesterday, I rolled up my sleeves and began my fight for Katie. Out came the notebooks, calendars, schedules and books on dog health. Up came the internet to educate myself on diet and medicines that can beat the odds. Calls were made to dog food companies to try and find a low sodium food.....there is none. Then searches for how to make my own healthy dog food that can fight heart disease in dogs. Next came getting other opinions and calling some other veterinarians in the area to ask questions I needed answered. And then the big one....the task of "finding Dr. Ho." Sounds like a movie title, doesn't it?

Dr. Ho was Katie's doctor for the first 3 years of her life. She adored Katie and said many times that she was unlike any other patient she had. For some reason she was drawn to her and loved when she came in for her visits. But there was a falling out at the hospital where she worked and she left for good. We were so sad to hear that she had moved out of town and eventually we lost track of her. Then came the years of going to vet after vet and never finding anyone like Dr. Ho for Katie.

But yesterday I came to realize God's hand is in this! He led me right to her. There she was at another hospital out of town but still reachable for us to get to. I called the busy hospital where she practices and left a message telling her who I was and hoping she remembered Katie. The message told of our new challenge and I asked if she could call me back because I am in need of a primary care veterinarian that can work with the cardiologist and get this game plan started. Less than an hour later the phone rang and that familiar voice said, "Do I remember my Katie? How can anyone ever forget Katie?"

We went on to talk for over an hour and set up a game plan for Katie's treatment. We will meet in two weeks, once the medicines have really kicked in and we will fight and do whatever it takes to prolong Katie's life and keep her happy. We will put her on the right diet and adjust the medicines and give her supplements that have proven to reverse some of the damage. We will do this. We will fight for Katie she said.

Katie is a high spirited little dog with so much spunk. She is a fighter. Dr. Ho, after looking at the report and films, said she has been uncomfortable for a long time with this much damage and she hides it from you. It finally got to her after all these years and right now she is just tired and a little weak. But she added, she is a fighter and any other dog couldn't have made it this far without so many horrible symptoms.

Dr. Ho said the fact that Katie has a hearty appetite and is showing no symptoms other than heavy breathing says a lot about her own drive and tenacity. She is not about to leave her Mom right now and needs every bit of strength we all have just to help her get her energy back through this treatment. She said Katie and I are both warriors and we can fight this thing and win.

We have had to make a few adjustments over the last few days but she is such an intelligent little girl that she has made it easy every step of the way.  She fully understands that we are working together to get her better. For example,   it's very hard for me to make it up and down the steps with my injured knee and so carrying a 22 pound dog in my arms was painful and scary. I had to come up with a plan.  I found a bag that she fits in perfectly.  I keep it on the floor and from day one, when she needs to go out she will walk, she will go over and crawl inside the bag and sit there waiting for me to come and pick up the handles and carry her downstairs.  When she is finished doing what she needs to do outside, she walks back to the bag and crawls in and waits for me to pick up the handles and carry her back in again.  Amazing instinct and it has made things so much better for both of us.

This morning, Katie is up and in her toy box looking for her talkie ball. She just ate every bit of her breakfast and her favorite turkey treat. She is laying on her favorite pillow and looking out the window at the birds around the feeder. She is getting back to the happy little girl she has always been. She is gaining strength and it seems the meds are working as she is breathing so much better today. She is spunky and wants to play a little but we still have to keep her as still as we can. She is allowed to walk around a little but no playing or running or going up and down the stairs on her own for a while.

Cooper cannot visit for two weeks or longer because he causes her great stress. He steals her things and taunts her and that is the last thing we need right now. So to keep her calm he has to stay away.....not sure how long. And that will be near impossible as he loves her so much and is doing whatever he can to get to her and all her belongings!

So we are on our way......and I mentioned some things it will take on my part with drive and determination and tenacity and a ton of strength to get this done. What I failed to mention is the most important and most powerful thing of all. Prayer. God is listening my friends. He is hearing all your prayers come in loud and clear and he is answering them every minute. He has given me the strength and hope and faith I need to get through this so far. But fear is powerful and it can engulf you at any second without warning and make you have doubt that can weaken you. I beg you all to keep praying for me and Katie.
We can't do this without your prayers.