Lasting Light Poetry

December 13, 2003

Warmest of Greetings! ~ I missed you last month, but I am back with a brand new poem to share with you. I hope it brings some warmth and maybe a smile to your Christmas. It's a simple Christmas Eve memory of mine. Share it with me, won't you?

Christmas Eve Memory
Christmas Eve Memory


Deja Vu or Maybe New ~ I wish you much joy. "Season of Joy" reminds us of the true spirit of giving. Giving is a gift. Think about it. ~ Some of us will be cooking a huge family dinner this year. How do we manage? Why do we do it? Relax and read "The Dinner". I think we've all been there. The painting by Carol Wyckoff is charming. She's a Boston native. ~ There is one gift that God sent us that is above all other gifts. Have a look at "The Gift". ~ "Christmas Longings" has one of the most poignant paintings I've ever seen. It's a poem of reflection. I wish you much peace...

Season of Joy
Season of Joy

The Dinner
The Dinner


Christmas Longings
Christmas Longings


Deb and Lynn's Spot

Wee Inspirations - Deb's newest pages

Happy Holidays To You - Wee Greeting Card
Happy Holidays To You

Christmas Gifts
Christmas Gifts

Cuddlee Bears - Lynn's website
Original mouse drawn country graphics and so much more.
Cuddlee Bears


Recipes From The Board ~ Here is some culinary inspiration of the sweetest kind. WE have the best cooks in the world posting on the Message Board at Lasting Light. There are many, many recipes for you to copy there. Here is but a tempting sample. Let's cook!

~~ Lemon Cookies Dipped in Chocolate and Pecans ~ Posted by Beatrice

1/2 cup butter
1/2 cup sugar
1 and 1/2 cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup chocolate bark
1/4 cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until a dough begins to form. Divide dough into 2 equal parts and roll into a log.
Wrap each log in wax paper and chill until firm.
Cut into 1/2 inch pieces and place on an ungreased cookie sheet.

Bake for 15 minute at 325 degrees.
Remove from oven and allow to cool.

Meanwhile melt the chocolate bark according to directions on the package. We find it easier to melt in a glass bowl in the microwave and stir halfway between time.
When chocolate is melted, dip one end of each cookie in the chocolate and them in the pecans.
Allow to cool on wax paper.

*^*^*^*Great Holiday Gift for the Neighbors*^*^*^*


~~ Chicken Madeira ~ Posted by Eulice

The absolutely huge Cheesecake Factory menu claims this asparagus and baked mozzarella cheese-coated chicken breast entree is the chain's "most popular chicken dish". What makes these chicken breast fillets so awesome is the addition of a sweet and tangy Madeira wine reduction sauce. Man, I could slurp that sauce straight from a glass (although the mushrooms might clog up the straw). It's that good. And -- get this -- it's easy. Even though the real stuff appears to include veal stock, we can concoct an amazing knockoff using canned beef stock. Get sliced mozzarella cheese from your deli section and be sure to pound the chicken breasts very thin using plastic wrap to cover each one before you whack on it. The Factory uses very thin pencil asparagus to dress up the dish, but you can use any asparagus available at your market. Just be sure to boil thicker asparagus a minute or two longer. This recipe makes a total of four chicken fillets, which is enough for two if you're at The Cheesecake Factory. At home, though, this is probably the perfect amount for a family of four.

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.


~~ Marmalade Candied Carrots Recipe ~ Posted by Beatrice

2 lbs. carrots, scraped, sliced diagonally
2/3 C. orange marmalade
2 T. brown sugar
2 T. butter or margarine
2 T. rum
1/2 C. toasted pecans, coarsely chopped

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender.
Transfer carrots to a serving bowl.
Stir marmalade into carrots until marmalade has melted.
Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt.
Remove from heat, and stir in pecans.
Pour over carrot mixture in bowl.
Toss gently.
Serves 8.


~~ Pear Bread
Makes 10-12 servings

1/2 cup margarine
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 cup plain yogurt
1 cup coarsely chopped pears (leave skin on)
1 teaspoon vanilla extract

In a mixing bowl, cream together the margarine and sugar. Beat in the eggs, one at a time.
Combine the dry ingredients; then add to the egg mixture, alternating with the yogurt.
Stir in the pears and vanilla.
Pour into a greased 9x5x3-inch loaf pan.
Bake in a 350 degree oven for 1 hour.
Turn on to a rack to cool.


Note From Karen ~ Christmas is about love and giving. Christians around the world celebrate the birth of our Saviour. Our hearts turn towards our families and friends. We reach out in kindness and charity towards those who are alone and hurting. We share out of compassion with an open heart. Some of us are lonely and hurting. Missing that one who is gone. It's so difficult to be away from the ones we love at Christmas.

Please pray for our Military who are far from home and for their families. They need our support and remembrance as well.

My deepest thanks and gratitude to each and every one of you. Your support and encouragement has brought me through many valleys. Lasting Light is still shining because of you. Have a safe and peaceful holiday. Don't forget to reach out to someone you know who needs a smile or some extra encouragement just now.

A special thanks to Deb who works with me on the website and designs the most beautiful pages. I will always remember that night Lasting Light went live on the Internet, Deb. It was wonderful to share that moment with you. I am asking that my readers say a special prayer for Deb's dear mother who is ill. I believe in the power of prayer. Thank you from my heart.

Merry Christmas from Deb and I at Lasting Light Poetry.

Shine on ~ Karen

Lasting Light Poetry
Lasting Light Poetry


I'd like to share a poem posted on Lasting Light Message board by Helen. It says what's in my heart. Thank you, Helen.

Walk With Me

Walk with me awhile my friend,
I'll wipe away your tears.
I'll hold out my hand for you to take,
To help you face your fears.

You are not alone, for I am here,
And I will always be.
So remember when you need a friend,
You have one here in me.

When the hill seems so very steep,
I will help you with your climb.
So walk with me and talk awhile,
Take one day at a time.

The love of friends can soothe the soul,
And ease the aching heart.
So walk with me for a little while,
And let me do my part.

Helen S. Auclair

Lasting Light Message Board
Message Board


Christmas Quotes ~

Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!
--Charles Dickens

Are you willing to believe that love is the strongest thing in the world - stronger than hate, stronger than evil, stronger than death - and that the blessed life which began in Bethlehem nineteen hundred years ago is the image and brightness of the Eternal Love? Then you can keep Christmas.
--Henry Van Dyke

The magi, as you know, were wise men - wonderfuly wise men who brought gifts to the Babe in the manger. They invented the art of giving Christmas presents.
--O. Henry

It comes every year and will go on forever. And along with Christmas belong the keepsakes and the customs. Those humble, everyday things a mother clings to, and ponders, like Mary in the secret spaces of her heart.
--Marjorie Holmes


Until next time...don't forgot the hot chocolate on these cold nights! Keep the fire burning. Have fun and above all......don't forget to laugh!

Hugs, Karen




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