CHRISTIAN AUTHOR

Dear Readers, I hope you are well! I have been so busy, and I can only apologize that this is arriving later in the day. Part of the reason I've been busy is lovely news--my daughter was in town! She and I talked wedding dresses (did I mention she just got engaged?) and dress shop appointments and more. She left to return back to NYC this morning--it's always sad when they leave. Now, this recipe is labeled by the magazine where I found it as the best ever--I'm not sure, but

Dear Readers, I have been super busy--and hope life slows down soon! How about you? God bless you and keep you--and bring you peace. Now, let's introduce a new-to-me author, Paula Parker, who lives in one of my favorite cities! Introduce yourself—name, where you’re from, and something people notice when they meet you?   Hi. I am Paula Parker. I am a native-born Texan living in the Nashville, Tennessee area. I wasn’t sure how to answer the question about something people notic

If Georgia Vidalia onions aren't available, use sweet yellow onions for this pie. And if you just happen to find that your green onions are spoiled, switch in some diced red bell pepper for color. This worked great for Fellowship food, but would also be delicious as a side dish. Vidalia Pie Ingredients: 3 tablespoons unsalted butter 2 large Vidalia onions (about 1 1/2 pounds), halved lengthwise, then each half thinly sliced (about 4 1/2 cups) 8 large scallions, trimmed and th