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Freeper Canteen ~ Sunday Chapel Thread ~ HAPPY MOTHER'S DAY! ~ May 9, 2010
The Canteen Crew | May 8, 2010 | Serving The Best Troops In The UNIVERSE AND BEYOND!

Posted on 05/08/2010 4:59:58 PM PDT by Brad’s Gramma

Proverbs 31:10-31

"Who can find a virtuous woman?
for her price is far above rubies.
The heart of her husband doth safely trust in her,
so that he shall have no need of spoil.
She will do him good and no evil all the days of her life.
She seeketh wool, and flax, and worketh willingly with her hands.
She is like the merchants' ship; she bringeth her food from afar.
She riseth also while it is yet night,
and giveth meat to her household,
and a portion to her maidens.
She considereth a field, and buyeth it:
with the fruit of her hands she planteth a vineyard.
She girdeth her loins with strength,
and strengtheneth her arms.
She perceiveth that her merchandise is good:
her candle goeth not out by night.
She layeth her hands to the spindle,
and her hands hold the distaff.
She stretcheth out her hand to the poor;
yea, she reacheth forth her hands to the needy.
She is not afraid of the snow for her household:
for all her household are clothed with scarlet.
She maketh herself coverings of tapestry;
her clothing is silk and purple.
Her husband is known in the gates,
when he sitteth among the elders of the land.
She maketh fine linen, and selleth it;
and delivereth girdles unto the merchant. Strength and honour are her clothing;
and she shall rejoice in time to come. She openeth her mouth with wisdom;
and in her tongue is the law of kindness.
She looketh well to the ways of her household,
and eateth not the bread of idleness.
Her children arise up, and call her blessed;
her husband also, and he praiseth her.
Many daughters have done virtuously,
but thou excellest them all. Favour is deceitful, and beauty is vain:
but a woman that feareth the Lord, she shall be praised. Give her of the fruit of her hands;
and let her own works praise her in the gates."


~~~~~~~~

HAPPY MOTHER'S DAY!




TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: canteen; chaplain; freepercanteen; military; troopsupport
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To: All

Welcome Troops, Veterans, Families, and Allies!
God Bless You and Keep You Safe.

Flowers For Mama

How Beautiful Heaven Must Be


101 posted on 05/09/2010 2:56:45 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Kathy in Alaska
((HUGS))Good morning, Kathy. Happy Mother's Day.

A very pleasant good morning to everyone at the Canteen and to all our military at home and abroad. Thanks for your service to our country.

102 posted on 05/09/2010 3:04:47 AM PDT by E.G.C.
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To: Kathy in Alaska

BTTT


103 posted on 05/09/2010 3:05:15 AM PDT by E.G.C.
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To: All

Welcome Troops, Veterans, Families, and Allies!
God Bless You and Keep You Safe.

Lord You've Been Mighty Good To Me

My Mother's Prayers Have Followed Me


104 posted on 05/09/2010 3:09:58 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: All

Welcome Troops, Veterans, Families, and Allies!
God Bless You and Keep You Safe.

Sweeter Than The Flowers

Take The World But Give Me Jesus


105 posted on 05/09/2010 3:54:29 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: All

Welcome Troops, Veterans, Families, and Allies!
God Bless You and Keep You Safe.

Where We Never Grow Old

Won't It Be Wonderful There


106 posted on 05/09/2010 4:10:03 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Kathy in Alaska; txradioguy; beachn4fun; StarCMC; Lady Jag; laurenmarlowe; tomkow6; GodBlessUSA; ...
To all the moms on the FR Canteen.

107 posted on 05/09/2010 6:32:36 AM PDT by Arrowhead1952 (Remember in November. Clean the house on Nov. 2. / Progressive is a PC word for liberal democrat.)
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To: PROCON
A Blessed Lord's Day to you, Procon!

Lamh Foistenach Abu!
108 posted on 05/09/2010 6:44:48 AM PDT by ConorMacNessa (HM/2 USN, 3/5 Marines, RVN '69 - St. Michael the Archangel, defend us in battle!)
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To: Arrowhead1952

Thank you, AH..Happy Mother’s Day to Mrs AH.


109 posted on 05/09/2010 7:07:43 AM PDT by MEG33 (God Bless Our Military Men And Women)
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To: Brad's Gramma; Kathy in Alaska; AZamericonnie; fatima; beachn4fun; Fawnn; GodBlessUSA; ...

Happy Mother's Day to all the Mom's of The Canteen!

110 posted on 05/09/2010 11:01:05 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: SandRat

*HUG*
Thank you, Sandy and Mr Tonkin.
We miss you...


111 posted on 05/09/2010 11:15:03 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MEG33

*HUG*

112 posted on 05/09/2010 11:15:58 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Thank you, Sis! (((hugs)))


113 posted on 05/09/2010 11:21:32 AM PDT by luvie (DIMs?......start packin'--you're fired!)
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To: SandRat

What a sweet way to honor both Moms and Tonk! Thank you, Sandy!


114 posted on 05/09/2010 11:26:45 AM PDT by luvie (DIMs?......start packin'--you're fired!)
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To: MS.BEHAVIN; Kathy in Alaska; Mrs.Nooseman; Tamar1973; Brad's Gramma; SevenofNine; EsmeraldaA; ...
I wonder if this is a mother, hiding under a bush in my front yard. I first saw her sitting quietly next to the pine tree in the center of the yard...when I got out of the truck this morning, the bunny scurried for better cover under the bush. Look for the spot of sunlight on her eye. In the foreground is our Rosemary bush. It's about 7 feet in diameter and nearly 3 feet tall. I think it's time to trim it.

To all the Moms on FR...

Happy Mother's Day

115 posted on 05/09/2010 11:39:49 AM PDT by HiJinx (~ Illegal is a Crime, it is not a Race ~)
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To: Kathy in Alaska

Especially for YOU, Ma!
Thanks for all you do for your "Canteen Kidz", and for the Troops!

116 posted on 05/09/2010 11:50:06 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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There are two butchering seasons for lamb, fall and spring. Most of our lamb stew recipes are fall recipes, heavy on the root vegetables. But even though spring tempts us with flowering dogwoods and daffodils, there's still plenty enough blustery cool weather for a good stew. This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock. This lamb stew is also a easy on the budget, using "off" cuts like shoulder and stewing chunks (we bought 4 pounds of lamb stew meat for $10 at Whole Foods). The best parts about these cuts are that they are both cheap and flavorful, with lots of bone pieces and connective tissue that make a stew richer-tasting. Print Options Spring Lamb Stew Recipe

Ingredients

* 2 heads garlic (full heads, not cloves, for roasting) * 5 tablespoons olive oil * 3-4 pounds lamb shoulder pieces, stew meat or shanks (you want 2 pounds of meat, so if you get bone-in, get 3-4 pounds) * Salt * 2 minced shallots * 2 minced celery stalks * 1 large carrot, minced * 3 minced stalks green garlic, white part only or 3 chopped garlic cloves * 2 cups dry white wine * Hot water * 1-2 pounds small new potatoes, scrubbed clean * 2 cups small peas (frozen are fine) * 2 tablespoons minced green garlic, light green parts * 1/4 cup lemon juice

Method

roasted-garlic-for-stew-1.jpgroasted-garlic-for-stew-2.jpg 1 Roast the garlic. Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end. Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves. Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature.

2 After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking. Pat the lamb pieces dry with paper towels, and salt generously. Working in batches, brown the lamb pieces on all sides in the sauté pan. Don't crowd the pan (or the meat will steam and not brown), and don't stir the meat until a side has browned. Once the meat has browned, put the meat into a large Dutch oven or other heavy pot with a lid. 3 Meanwhile, remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl. Turn the oven down to 300 degrees.

4 Once your lamb pieces have all been browned and removed from the pan, toss into the sauté pan the chopped shallots, celery, carrot and the white parts of the chopped green garlic and stir to combine. Sprinkle everything with salt. Sauté this for 3-4 minutes, stirring often. When they begin to brown, pour the veggies into the Dutch oven.

5 Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high. Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well. Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven.

6 Pour enough hot tap water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300-degree oven for 2 hours and 15 minutes.

7 If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don't want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly.

8 There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator.

9 Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew. Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.)

10 To finish, add the potatoes to the stew and turn the oven up to 350 degrees. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much). When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes.

Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.

The stew will keep for up to 5 days in the fridge.

Serves 6-8.

117 posted on 05/09/2010 11:53:30 AM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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To: All; GodBlessUSA; AZamericonnie; laurenmarlowe; Fawnn; fatima; oldteen; PERKY2004; Mrs.Nooseman; ...

Happy Mother's Day!

118 posted on 05/09/2010 11:56:57 AM PDT by luvie (DIMs?......start packin'--you're fired!)
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To: mylife

Oh, man, that looks good. My mouth is watering!

Time to take Nana out to lunch with another couple, celebrating Mothers’ Day.

See ya later!


119 posted on 05/09/2010 11:59:53 AM PDT by HiJinx (~ Illegal is a Crime, it is not a Race ~)
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To: HiJinx
I'm making it now. ☺
120 posted on 05/09/2010 12:12:09 PM PDT by mylife (Opinions: $1 Halfbaked: 50c)
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