Years ago, my AF husband was stationed in Fairbanks, Alaska. I was walking MY dog on base when a woman walking HER dog came toward me. As she approached, I had a sudden recognition. “Margaret?” I exclaimed. “Sue?” she replied.
Turns out HER husband had just been transferred to Alaska, too. We met each other initially in Omaha, NE. I could hardly believe our paths had crossed in the frozen North!
It was the first time this had happened to me in my life-this running into folks so far away from our first meeting. But it was not to be the last.
My latest “coincidence” involved an impromptu visit to my church. While in the office, missionaries on furlough dropped by. I was surprised to recognize them as friends we first met when my husband was stationed in the DC area.
It had been 15 years since I had seen Jon, Marie, & their kids until that ‘chance’ meeting in the church office.
Their schedule allowed for a 2 day stay in the area & I promptly invited to my home. (When they were on deputation, they often stayed with us.)
I do a quick inspection of my freezer weekly, so I knew what was available food-wise. I had frozen taco dip leftover from my son’s birthday party the month prior. I decided to go Tex-Mex using cooked rotisserie chickens as the basis for chicken tacos. Salad fixings rounded out the meal. I also had frozen cookie dough on hand to bake fresh for dessert.
The time visiting was wonderful & I am grateful that the Lord renewed this friendship. After all…thanks to our personal faith in Jesus Christ as Savior, we WILL be friends for Eternity.
I’m sharing today the Cheesy Taco Dip that was the inspiration for our Tex-Mex dinner.
Cheesy Taco Dip
1 (10 oz.)can Ro-tel diced tomatoes & green chilies
1 lb. Velvetta Cheese, cubed
1 can chili with beans (optional) or 1-2 cups leftover chili
Heat Ro-tel in microwave with the cheese, stirring every minute until melted. Add chili, if desired. Place in crock pot to keep warm. Serve with tortilla chips. Note-Leftovers can be frozen. Allow to thaw before reheating.