ADVERTISEMENT
- Real Recipes from Real People -

Answered Prayer and A Love Story

Misc.

Hi, Friends,

1. My Texas daddy met my Kentucky mama in Muscatine, Iowa. It's right on the
Mississippi River. It was a great place to be a kid. All shady streets and
solid Germans and city parks and music/art/poetry every day in school.

2. I got my bachelor's degree at age 40, in business administration. They made
us learn computers. I fell through the cracks & worked as a glorified admin for
a year, then got a book contract. After the book was done, I was standing in my
kitchen, praying out loud, "Lord, I want to work part-time with a business
administration degree. That is impossible, Lord, so it's going to have to come
from you." Just then the phone rang. The Dean of Business Education at the
local community college hired me sight-unseen over the phone, to teach business
education, part-time. It was, my daughter says, the happiest job i've ever had.

When Darling Daughter learned MS-Access in college, she brought the textbooks
home and said, "Ma, this is right up your alley." This was right when not a lot
of people could program in SQL and Access. I've had steady employment ever
since.

I've been very, very blessed with a string of great bosses, who did not "dumb"
me down and let me go 90-miles-an-hour on a lot of interesting stuff. It makes
a world of difference having a mentor and someone who believes in you. You know
what I mean?

MsgID: 1219792
Shared by: Tanis
In reply to: You and the Fur Family are heartily
Board: Chat Board at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Da Fiore Roasted Turbot in Potato Crust
  • DA FIORE ROASTED TURBOT IN POTATO CRUST (ROMBO AL FORNO IN CROSTA DI PATATE) "With a blanket of golden crisp, paper-thin potato slices fanned out over the fillet, our roasted turbot is a da Fiore favorite. The potato...
  • Pork Chops Marsala
  • PORK CHOPS MARSALA 6 tablespoons all-purpose flour, divided use 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1/3 cup minced shallots (about 2) 2 teaspoons bottled minced garlic 1 (8 ounce) pa...
  • Fusilli with Blue Cheese and Toasted Walnuts
  • FUSILLI WITH BLUE CHEESE AND TOASTED WALNUTS 1 (16 ounce) package fusilli or corkscrew pasta, uncooked 2/3 cup half-and-half or light cream 1/2 cup water 3/4 cup crumbled blue cheese (3 ounces), plus additional 1/4 cu...
  • Colonial Rose Inn Elegant Lemon Chiffon Mousse
  • ELEGANT LEMON CHIFFON MOUSSE "We serve these in champagne flutes." MERINGUE: 3 large egg whites (will not be cooked so use pasteurized) 1 1/2 cups powdered sugar 1/2 tsp cream of tartar 1/2...
ADVERTISEMENT
  • Roasted Tomato and White Bean Soup
  • ROASTED TOMATO AND WHITE BEAN SOUP 5 Roma tomatoes, cored, halved lengthwise and seeded 2 teaspoons olive oil 1 teaspoon dried thyme 1/2 teaspoon dried basil 1 onion, finely chopped 4 cloves garlic, minced 2 tablespoo...
  • Beefaroni
  • Hi Marlene, This is the recipe my Mom used and I have used for over fifty years. I hope you enjoy it as much as my family does. BEEFARONI 1 (1 lb) package of your favorite macaroni, I usually use Redi-Cuts or Corksc...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Answered Prayer and A Love Story
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!