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I picked up a nasty cold somewhere this weekend. Time for Egg Rice.

I was born in Southwest Louisiana, home of the International Rice Festival since 1937. The region where my family lives produces the most rice in the state. My great-grandfather was a rice farmer. Mumsy, my grandmother, would purchase rice in huge grain sacks just for her family's consumption. Rice is an important part of my family heritage and a staple in Cajun cooking. I need rice in my life.

Because so many Cajun dishes call for rice, Mumsy always had leftovers in the refrigerator. So when anyone was sick egg rice was the go-to comfort food she would prepare. I am not sure the origin of this tradition, but our family is known for it. I once posted this on Facebook and a childhood friend commented, "That is such a Simon thing!" (pronounced See-mon)

Basically, this is egg fried rice without the Asian flavors. My mom tells me that when Mumsy was feeling really fancy she would add sliced green onion, what she called "onion tops." I don't know why this dish tastes so good when you're sick. Perhaps it is the simplicity of the ingredients ~ butter, rice, egg, salt, pepper. Easy on the stomach. Comfort in a bowl.

  1. "Fry" some leftover rice in a pat of butter.

2. Make a well in the center of the rice, add another small pat of butter then top with an egg, salt & pepper.

3. Let egg cook until almost set, then scramble and incorporate into the rice. Add another small pat of butter and more salt or pepper as needed for taste. Serve with "onion tops" if you are feeling fancy. :)

4. Feel better soon! 💕

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As homemakers we dedicate our lives to home. Our title aptly describes what we do, "make home". Through meals, laundry, sweeping, gardening, kissing boo-boos, and a million other very ordinary ways we are cultivating a place to belong.

Did you know that God does the same for us? The God of the universe, the all powerful Creator of everything that exists, entered into our ordinariness to make a way for us to be at home in His presence forever.

Jesus, the only begotten Son of God, entered into our earthly home....

The Word became flesh and dwelt among us. We observed his glory, the glory as the one and only Son from the Father, full of grace and truth. John 1:14

to make a way for us to enter into His heavenly Home...

“Don’t let your heart be troubled. Believe in God; believe also in me. In my Father’s house are many rooms. If it were not so, would I have told you that I am going to prepare a place for you? If I go away and prepare a place for you, I will come again and take you to myself, so that where I am you may be also.” John 14:1-3

Jesus Himself is the Way Home....

Jesus told him, "I am the way, the truth, and the life. No one comes to the Father except through me. If you know me, you will also know my Father." John 14:6

Jesus answered, “If anyone loves me, he will keep my word. My Father will love him, and we will come to him and make our home with him. John 14:23

The Home we have in God through the saving life, death and resurrection of Jesus is eternal, not even death can keep us from this Home.

For we know that if our earthly tent we live in is destroyed, we have a building from God, an eternal dwelling in the heavens, not made with hands. 2 Corinthians 5:1

For I am persuaded that neither death nor life, nor angels nor rulers, nor things present nor things to come, nor powers, nor height nor depth, nor any other created thing will be able to separate us from the love of God that is in Christ Jesus our Lord. Romans 8:38-39

And I heard a loud voice from the throne saying, "Behold, the dwelling place of God is with man. He will dwell with them, and they will be his people, and God himself will be with them as their God. He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away." And he who was seated on the throne said, "Behold, I am making all things new." Revelation 21:3-5

Have you found your Forever Home in Jesus?

Then he brought them out and said, “Sirs, what must I do to be saved?" And they said, “Believe in the Lord Jesus, and you will be saved, you and your household.” Acts 16:30-31

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This salad is a little prep-heavy, but it is very simple and makes a huge batch to bring to your next potluck or a few days' worth of lunch. Top it with grilled chicken or some diced pepperoni and you have a light satisfying meal. It tastes better after sitting for a day or two as the veggies have time to marinate in all that Italian dressing goodness. If you are not grain free you can also bulk up the salad a bit by adding a handful or two of cooked and drained spaghetti noodles.

Note: To cut down on prep time, use pre-spiralized veggies from the store. These likely will be dried out enough that you won't need to salt and remove moisture.

Zoodle Italian Salad

  • 4 medium zucchini + 4 medium yellow squash (try to get the straightest ones you can)

  • 1 large English cucumber, peeled, seeded, small diced

  • 1 small purple onion, small diced

  • 1 medium bell pepper (green or red), small diced

  • 1 pint cherry tomatoes, sliced in half

  • 1/2 jar marinated artichoke hearts, drained, chopped

  • 1 batch Italian Dressing (recipe below)

Set up your veggie spiralizer with several layers of paper towel, or a folded tea towel, to catch all of the zoodles.

Slice the tough ends off the zucchini/squash and start spiralizing, making an even layer of zoodles on the towels as you go. Once you have a nice layer (from about 3-4 zucchini), sprinkle evenly with approximately 1/2 tsp salt.

The salt will help draw out moisture from the zucchini. This is an important step that will prevent your salad from becoming too wet and soggy. After salting, place another layer of towels on top and let it sit for 10-15 minutes. Repeat this whole process with remaining zucchini/squash.

While your zoodles are sitting in the towels, prep the rest of your veggies and your salad dressing. Place these in a large mixing or serving bowl.

Now, back to your zoodles. After several minutes, you'll start to see moisture soaking through the top layer of towels. In order to get the most water out of the zoodles, roll them up and gently squeeze.

Unroll your zoodles and dump them into your large bowl with the other veggies and dressing. Mix well, cover, and chill for at least 6 hours. This salad will keep for up to 5 days in the fridge.

Italian Dressing Mix

  • 1 1/2 tsp garlic powder

  • 1 TBS onion powder

  • 2 tsp dried oregano

  • 1 TBS dried parsley

  • 2 tsp sea salt

  • 1 tsp pepper

  • 1 tsp sugar (optional)

  • 1/4 tsp dried thyme

Mix all spices in small jar. Store in cool dry place for up to 2 months. Use for making dressing, sprinkle over potatoes with a little oil and roast them, or as a seasoning for pot roast or grilled chicken.

To make 1 batch of dressing: combine 2 TBS dry mix with 1/4 cup white wine vinegar, 1/2 cup olive or avocado oil, and 2 tsp water. Mix well.

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