Monday, November 19, 2012

Brian Tan ,Piano Recital , November 18' 2012



Having through a lot of difficulties ,pain and troubles in my life ( not only relating to Brian's health but also other life's obstacles  ),  I learn to remain focus on my blessings instead of life's difficulties.

If I did them in reverse, I would have fallen apart. Well.. It happened few times, that I thought  these problems were all hopeless . I had my times of doubt . I didn't turn to any medication to solve my problems. My heart said medication was not an answer ( I didn't judge to others who really need them, pls don't misunderstand me) , so I turned to God. I believe He hears me. I also turned to my sisters and brothers in Christ for prayers, support and words of wisdom. To all  my brothers and sisters in Christ , I want you all to know that I am forever grateful.

Some days are more challenging than others . However my  faith, hope, and love remind me that  in Jesus Christ I am never alone.

I cling to God’s words in time of trouble :

Psalm 18 :2
The LORD is my rock, my fortress, and my savior; my God is my rock, in whom I find protection. He is my shield, the power that saves me, and my place of safety.

Seeing Brian playing piano in Recital , It is amazing and a miracle.He didn't forget which keys he has to play :) his memory is fine, his motor function is fine and he looks fine, I don’t take this moment as granted, It is Priceless !

Learning to pray and trust His will is better than mine. And ask Him to take me to His side and not ask Him to be on my side.


Brian's Mom

Sunday, November 18, 2012

Veggies Recipes

Lentil Soup

1 bag (16 oz.) lentils
2 celery stalks with leafy tops
2 carrots
1 medium onion
1 medium potato (optional)
2 large bay leaves
2 teaspoons salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons  balsamic vinegar

Directions:

Wash and pick through lentils as directed. Peel
and chop or thinly slice carrots and onion. Cut tops
off celery, chop or thinly slice stalks. Peel and
chop potato. In a large pot, add all
ingredients, including celery tops, except vinegar.
Add 8-10 cups water. Bring to boil, simmer about 1
or more hours until lentils and vegetables are tender.
Add additional water during cooking as necessary,
and/or more salt and pepper if desired. When
vegetables are tender, remove celery tops and bay
leaves, add vinegar.



Roasted Winter Vegetables



1 whole fennel cut into 6 wedges
2 medium turnips — peeled and
quartered
2 carrots — cut in 1" pieces
2 parsnips — cut in 1" pieces
2 medium potatoes — peeled and quartered
2 medium onions — peeled and quartered
4 cloves garlic — peeled
olive oil
salt and pepper — to taste
Mix vegetables together and place in a single
layer, in a large roasting pan. Brush with olive oil;
sprinkle with salt and pepper; and roast for 1 hour
at 350 degrees F, turning the vegetables every 15
minutes.
Roasted Yellow Squash
1 yellow squash
2-3 Tablespoons olive oil
salt
fresh dill

Directions:

Slice the squash into halves. Score the meat (not
the skin) horizontally and diagonally; drizzle with
oil.
Sprinkle with salt and herbs. Broil for 5-10 minutes
until edges of squash start to appear brown