Today, we remember a wonderful woman, whom I miss terribly every single day.
Jeanne Stopha’s Eulogy
(February 2, 1934 – September 12, 2002)
Funeral – September 14, 2002
Written and read by her son, Joel Stopha
Ground Hog’s day -1934. Did the ground hog see his shadow? The one in Allegany, NY, sure did. That was the day the Lord, in all His glory, brought into
this world, and all our lives, Jeanne Marie Eaton. She was the little sister that my Aunt Marion and my Aunt Ruth prayed so long and so hard for. Does God answer prayers? He sure answered Aunt Marion’s and Aunt Ruth’s, and in addition to answering prayers, He provided all of us with wonderful blessings for 68 years of Mom’s life. (more…)
I’m on the planning committee for GVRC’s 50th Anniversary Celebration and Fundraiser happening on October 5, 2013 in Mt Morris, NY.
The link below takes you to the website where tickets and donations can be made. This is a tremendous organization I’ve been involved with since I was literally six years old.
Genesee Valley Rotary Camp
Genesee Valley Rotary Camp (GVRC), is a one week summer camp for young people (ages 8–21) with various disabilities. GVRC is a not-for-profit organization that became incorporated in 1963 and has served children and young adults from four surrounding counties (Livingston, Steuben, Wyoming, and Allegany) ever since.
OK, a cake artist – I am NOT. But I do love to bake and make special things for my family. My food usually tastes pretty good, so when the birthdays roll around, I try to make something for them homemade. I let my kids choose what color and flavors of cake they’d like for their birthday, and try to accomodate that as best I can. So here goes. For this year’s birthday, the girl wants pink and purple cake with hearts on top. With fruit in the middle. and Whipped Cream. I can do that.
I recently purchased a new set of food coloring gels – the nice professional grade stuff that makes awesome colors. (I’m giving the Ameriprise colors a shot). So far, they’ve created great colors with a tiny amount of gel.
Store-bought cake mixes are ok with me. Why mess with a tried and true recipe? I used a Pillsbury Funfetti cake mix for this one (white). I mixed it to the box directions, and then divided the batter into two equals parts. Pink. Purple.
I set them to cool on wire racks (and I frosted them the next night).
Layer 1 is the pink cake – I made whipped cream frosting (recipe follows). Pink and Purple frosting, of course. I frosted with 2/3 of the pink frosting and then put the raspberries on top.
Layer 2 is the purple cake – I added a bit more frosting on top of the raspberries, and then laid the purple down.
I filled in the holes with along the sides with more frosting. I filled up the frosting decorator, and then used the remaining frosting to make a layer all over. After that, I put two heart-shaped cookies cutters on top, and the filled them in with purple sprinkles. I used my Pampered Chef frosting thingy for the top. That thing is fun to use!
It turned out ok – my kids will love it, it will taste great. I’m not a cake artist by any means, but the colors are right! I feel like I should put up a photo of what I think it looks like in head, but hey – I made it and it’s something that I can do to make my kid happy on her birthday. Who doesn’t love a nice cake with whipped cream frosting?
Frosting recipe follows – this is a ‘stable’ whipped cream frosting, which means it will hold up for a few days without melting all over the place (yuck).
Whipped Cream Frosting (I made two batches of this to cover the whole cake, one pink and one, you guessed it, purple).
1 C. heave cream
1/8 tsp. creme of tartar
2 TB Confectioner’s Sugar
1/2 tsp vanilla
a couple drops of the food coloring of your choice
Pour heavy cream into a stand mixer and use the wire wisk attachment. I start the mixer on medium, and slowly add the cream of tartar, sugar and vanilla. Once it begins to thicken, add the food color if you choose to use it.
Whip until stiff peaks form, and then stop and frost away.
UPDATE: Here is a photo of the cake after we cut it, is that FUN or what? It tasted divine.
I’m going to make these tonight. yeehaw. I’ll let ya know how they are. I’m going to pack them in the small cups with lids you put ketchup in to share at a party.
2 cups Guiness beer, divided use
2.5 to 3 packages unflavored gelatin (depending on how firm you want your shot to be)
2 teaspoons brown sugar or muscovado
1/2 to 1 teaspoon cocoa powder
1/2 cup Jameson
1/2 cup Bailey’s Irish Cream
Put 1 cup of Guiness, sugar and cocoa powder in a small saucepan and sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved.
Remove from heat and add the remaining cup of cold Guiness. Pour into a pan or molds and allow to set for about 30 minutes.
Place Jameson in a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved.
Stir in Bailey’s and allow mixture to cool. Pour on the slightly set Guiness mixture. Allow to set several hours or overnight.
There is very little food I miss from our time living in Knoxville, TN, which include amazing Mexican food and the grits at Puleo’s restaurant. Once in a while I get a hankering for shrimp n grits. I make my own version – which we love. It’s a pretty rich dish, but once in a while – it’s ok, right?
Maryann’s Shrimp n Grits
1 C. quick Grits (I use Quaker)
4 C. water
1/2 tsp. salt
1 C. shredded sharp cheddar
1/2 C. shredded parmesan
1 lb large shrimp
2 TBS olive oil
2 TBS butter
1 med. onion, halved and sliced long-ways
1 large clove garlic
1/2 lb. fresh green beans
1 C. white wine
1/3 head fresh parsley, rough chopped
salt and pepper to taste
1 tsp. Old Bay (optional)
In a saucepan, boil water and salt. While you wait for the water to boil, begin the shrimp. Add oil and butter to frying pan, and heat until butter is melted and bubble. Add onion, saute the the onion in the oil and butter until onions are soft – 8 min or so, add garlic and cook for 1 min to release flavor.
Add 2/3 of the chopped parsley. Stir that up and then add white wine. Cook until reduced by half, and then add the green beans. Saute this mix for 5 min or until the green beans are tender crisp.
Move everything over to the side of the pan, and turn heat to high. Add the shrimp to the empty side and cook for a 1-2 minutes per side. Mix all the ingredients together to coat the shrimp.
When the water boils, slowly add the grits and stir continuously. Lower the heat so that it’s a rolling boil. Cook grits according the package (mine are 12 minutes).
When the grits thicken to a pasty consistency, add 1 C. shredded cheese. Turn heat to low and keep stirring so the cheese melts into a gooey mess.
Plate it up! Add a serving of grits to a pasta bowl or plate, and then spoon the shrimp mix over it.