It has been a long time .......

Just thought I would get myself going again and put up a post. Life has been busy so many changes , some good, some bad. But God is Faithful. Thought I would share a fantastic recipe for these Yummy Baked potato's that Niki made at camp last week.

Niki's Baked Potato's

Ingredients :

As many potato's as you want to bake on the grill. Your favorite variety .

Sliced Valdalia Onions

Garlic minced or fresh sliced

Butter

Tinfoil

Slice potato in half ,put garlic on each side to your preference

Add a slice of onion and a generous pat of butter. Wrap in Tinfoil, and roast on med heat on the

grill for 60-90 minutes. YUMMO : )

Summer 2010.......

Hello Dear Friends ~

I'm Back .......What a summer this has been. It has been a summer of Family Fun, Love and Fiery Trials.

This was the first year that my family has owned a seasonal Camp. We officially became campers there on July 1, 2010. Just in time for an extended Nationwide heat-wave. Thank you Jesus for Air conditioning and an Olympic size pool.

Many Hot summer days spent there enjoying the sunshine and each other. Jonathan and I spent the weeks mostly by ourselves with family coming up on weekends and events in -between.

Our family is expecting a new baby in January Our niece Ginny and nephew Mike announced the news a few weeks back.

Our precious Aunt Sandi whom many of you prayed for went home to be with Jesus on August 25th . She was here at home with us surrounding her bedside. Slipping in and out of peaceful sleep. Repeated telling us how happy she was to be home. We prayed with her . She had a few tastes of her favorite Ice Cream, a few sips of her Pepsi and spoke with each of us before closing her eyes and slipping into Jesus' waiting arms.

The week before she passed I was diagnosed with Primary Biliary Cirrhosis. It is an auto immune disease that is attacking my thyroid and my liver. According to the doctors there is no cure. Just one approved pill that slows the progression of the disease.

Thank God I have the best doctor there is .........Jesus. He knows the days of my life and is the strength of my heart and portion forever.

Camp has become the most peaceful place of God's presence and comfort to Jonathan and I . I really love it there and look forward to the times we have there as a wonderful refuge from the cares of this world. It is wonderful to be there with him my beloved hubby. What a precious jewel the Lord has given me in him.

God's word comes alive to me in His creation , it has been a season of tremendous awareness of His grace, mercy and love.

And so now I am back. I still have some few weekends we can go to the camp before they close for the season in October. But I am back to blogging and sharing my thoughts within this wonderful community of dear friends I have so enjoyed and missed.

Looking forward to posting again , particularly the Friday Prophecy Posts!

Love in Christ, Ella

Sweet Grilled Pork Chops.......

Seeing how 90% of all my cooking at Camp is done on the outside grill, I have been adjusting my culinary skills. I am not exactly a grill master and have wreaked lots of experiments, but when one comes out well. It is in the "rotation" This is one of them. Hope you try it and enjoy it as much as we have.


Ingredients
1 medium onion, finely chopped
1/4 cup Sangria wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
In a medium container, mix onion, wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate.
Arrange pork chops on the grill, and cook 9 to 12 minutes on each side, to an internal temperature of 160 degrees F . Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.


Hugs & Prayers, Ella

I'll be away ...............

Until at least after the 4th of July ..........

I really wish that I had some prepared posts, but I don't. For those that need
to urgently reach me. You have my email /cell.


Blessings, And see you soon!
Hugs, Love & Prayers, Ella

Grilled Corn ................

I got this recipe from my brother in law and I am hooked.

I will do a couple extra laps around the track to enjoy an ear or two .

GRILLED CORN

Start your fire or preheat your gas grill on high,
then peel the husk and silk away from the corn before grilling.

Next, in a deep dish generously drizzle the corn on the cob with a little olive oil or grape seed oil.

Salt and Pepper to take. My Brother in law is heavy on the pepper. LOL

Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels.

This is sooooooo simple and sooooooooo Delish. I would not have my summer corn any other way now !

Enjoy!

Stuffed Grilled Peppers

STUFFED GRILLED PEPPERS

9 red sweet bell peppers

3/4 cup extra virgin olive oil (approximately)

4 cloves garlic, finely minced
12 ounces of Fresh Spinach

7-8 stems fresh basil

(1-2 tablespoons chopped)

1/2 teaspoon oregano

pinch red pepper flakes

2 1/2 cups garlic croutons

1 ½ cup fresh mozzarella or your favorite cheese

salt and pepper, to taste

dash of paprika and parsley
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. 12 ounces of Spinach, Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top. Use tooth pick to hold the tops in place. If doing them on the grill , make sure you soak the toothpicks in water for 30 minutes.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika and Parsley for color.

Enjoy ..... You can lighten up the calories and fat content using alternative no-fat or low fat ingredients ie; cheese.

Love in Christ, Ella

Family Fun ............

Recently Hubby and I purchased one of these . The kids are so excited .

It has a Bunkhouse which is what really has them thrilled. So each of them will have their own little bunk.

It is 30 feet long I think , and sleeps 8 .

Perfect for us. It will be parked in Ct, at a family campground , where several of my family camp during the season.

So this is the beginning of our family adventure in getting our lovely travel trailer to the campground and then encasing it in

Roofing and Additions and Decks.

The big kids are pretty excited too!

Love in Christ, Ella

Topsy Turvy Tomato Planters

Trying something new this year. I usually always do

our tomato plants in containers. I am doing a few of them

in these containers. We did a couple with Beefsteak and a couple

with Cherry .

Never used these before I will let you know the results. This is

a pic from their site we just did ours yesterday........ I will give you a

full review at the end of the season.

Have any of you used these? What were your results ?????

Love in Christ , Ella

P.S. I miss my roof-top garden.....