Simple things that make us smile....

After have a stomach virus for almost a week, I was so grateful for so many little things. I found it so funny that I would simply smile on the smallest things in life. Having such a busy schedule and then both my husband Louis and I coming down with this intestinal nightmare through a kink in our schedules. Louis was extremely busy at work, and I had finals approaching for my class, not to mention Thanksgiving dinner at house. Oh well, it all worked out just fine. I even had time to stop and appreciate some of the small things in life. Here are a few things this week that made me smile….

• My 85-year-old father calling me a couple of times to check on me. It was funny since I have been taking him to all his doctor appointments and listening to his ailments. He knew that I am not sick very often but this virus had knocked my socks off. When I hung up from his call, I actually laughed out load. It was a sweet moment.

• Both sick and Louis was still willing to help me with my homework due Sunday night before midnight. I smiled watching him sitting beside me watching and listening to the directions to the problem (on youtube) and being a tentative student. He is a pretty good tutor-er and much better a math problems lol.

• My son Preston comes over the day before Thanksgiving, and brings a pot of gumbo. I must say, I was extremely impressed. Both of my kids are great cooks. Preston enjoys cooking dinner each night and Parker is a baker. When Parker was home, he whipped up a pie crust like he had been doing it for ten years. It was perfect! And, he kneads bread like Julia Childs. Oh my, it was unbelievable watching his confidence while making the apple tarte Tatin! I am not sure I would be able to pull off all that he and Reagan were able to do. I laid in bed the other night and smiled at how well they both (my sons) made me proud at their cooking abilities. There father has cooked one meal, entirely on his own, for me in our 39 years of marriage. Louis enjoys his grilling and gravies but not good on his own. He needs sous chefs.

• On Thanksgiving day, Louis was reading out the directions of his “Mad Max” gravy recipe to Preston and both are so intensely stirring and stirring. It was priceless. I must say, they did a fabulous job. Louis is very protective of how much gravy is being made. It is very high on his favorite foods list 🤦‍♀️. I still smile thinking of the picture in my head of them both looking over the pan and making sure the gravy was smooth and had the correct texture. Priceless.

• Louis’ facial expression when sitting at the dining room table and his sister suggested that we go around the table and all of us say what we are thankful for. Louis is not much on words and he had a sudden look of panic. I laughed. When it was his turn, he simply said I ditto what he said (Uncle Steve) 🤔🤔. Of course, Louis mentioned he was thankful for GRAVY????

• Receiving a text from my nephew this week informing us that he is having a grillin and chillin this weekend and wants us to come by. I read it and smiled at how my mother would be so proud of him. You can tell that my nephew enjoys being with family and friends and that was so important to my mother. She was extremely close to him and I am sure she is smiling as well 💖.

There are many things that can bring a smile to our face, we just need to slow down and enjoy.

In closing for this weeks blog, I want to include a quick easy appetizer. This is nice to whip up quickly and it taste great. I made on Thanksgiving day, and my family enjoyed so much that I thought if they all like so much, I need to share! The leftovers heat up well in the microwave.

Baked Brie with Fig jam

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1/2 cup of fig jam or raspberry

1/3 cup sliced almonds, toasted

1 round (12 to 13 oz) Brie cheese

Assorted crackers, baguette slices, or apple slices

Heat oven to 375°F. Unroll dough and roll into 12x8-inch rectangle. Trim dough to 10x8- inch rectangle; reserve dough scraps. Spread 1/4 cup of the preserves in 6-inch circle on center of dough rectangle; sprinkle with almonds. Place cheese on center of dough; spread with remaining 1/4 cup preserves. Press dough evenly around cheese and press to seal completely.

Turn pastry-wrapped cheese upside down onto ungreased cookie sheet. Brush top of pastry with water. You can cut out a cute shape of a holly leaf from dough scraps. Arrange cutout on top of pastry. Preston made a leaf with an acorn on ours!

Bake 20 to 25 minutes or until golden brown. Cool 15 minutes. Serve warm with crackers and sliced up apples. Store any remaining Brie in refrigerator.

Yes, Parker I am sure is disappointed that I used pillsbury dough and did not make my own!