Sadly, the list of the departed seems to grown exponentially every year. And with the pandemic, there is oh so much loss. May we remember those we have lost, whether recent or many years ago. 11/1/20 Originally written on November 2, 2018. Having lost my mother-in-law this summer, and my friend Rhonda just last week,
Author: Karri Brackett
Month of GratitudeDay Three Although I love my family, it’s no secret that I crave my alone time. And for a brief few weeks in the spring and the fall, when the weather is pleasant, I venture to the great outdoors (i.e. my front porch) in the mornings on the weekends. I might read, journal,
Month of GratitudeDay Two After a rainy week, this Saturday was forecast to be a beautiful and clear day, and I wanted to get out for a drive to check out the fall foliage. Sarah and I had been talking for quite some time about making a return visit to Crystal Bridges Museum of American
Month of GratitudeDay One On Halloween of this year, the girls and their friends took practically every blanket in our house outside to lie on, cover up with, and “look at the stars”. This was followed by an impromptu sleepover where yet more blankets were used and clothing was loaned. So the next day, on
Ingredients 3-4 boneless skinless chicken breasts, cooked and diced (or use rotisserie) 1 stalk of celery, chopped 1/2 white onion, diced 2 teaspoons minced garlic 1/2 cup shredded carrots 1 tablespoon olive oil 4 cups low sodium chicken broth salt and pepper, to taste 1 teaspoon thyme 16 ounces potato gnocchi 2 cups half and half 1 cup fresh spinach, roughly chopped Instructions Heat olive oil in a large pot over medium heat. Add celery, onions,
This post was originally written on October 20, 2017 after Sarah’s senior night at the high school football game. That date was also the one year anniversary of the death of my friend Vickie. Sadly, I have another friend who is in hospice at this time, also with a daughter Sarah’s age. Don’t take life
INGREDIENTS 1 pound brussels sprouts 1 lemon ¼ cup extra-virgin olive oil Kosher salt and black pepper ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into 6 pieces ½ teaspoon honey Freshly grated Parmesan, for serving PREPARATION Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest,
I originally wrote this two years ago on September 30, 2017. Before I was diagnosed with breast cancer, I did not give much thought to the pink ribbon or Breast Cancer Awareness Month. Breast cancer terrified me, as I think it does most women, but having a month dedicated to “raising awareness” of cancer seemed
I originally wrote this during the Supreme Court hearings last September. Due to current events, I feel it remains relevant today.-Karri Temple BrackettSeptember 30, 2019 I started writing this today as a paragraph to repost my “Love Thy Neighbor” essay I wrote a couple of weeks ago. I am struggling y’all – and I know
Ingredients: Salt and freshly ground black pepper to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (enough to coat bottom of pan) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5 to 6 cloves garlic, chopped 1/2 cup dry white wine 2 large egg yolks