The Soup Can

The Soup Can

My husband had begun a new job.  He set up his new office and rented an apartment where he would live until I could join him.

It was 2 weeks into this new job that the phone rang at 6:30 on a Sunday morning.  It was the phone call no one wants to receive.  Our family doctor had been notified that Greg had died of a massive heart attack that morning.  His name on the prescription bottle of Greg’s blood pressure medication was the reason he was notified before I was.

I discovered later that my husband had called 911 to c/o SOB.  He had the presence of mind to open the front door so the paramedics could get in.  The apartment three blocks from the hospital.  He was non-responsive when they arrived a few minutes later.

 I called his new workplace on Monday morning with the news of his death.  The compassionate co-workers agreed to pack up his office and ship the contents to me.

When I got around to going through those boxes post-funeral, I was amused and touched to find a pencil holder made by our son when he was around 8 years old.  It was a soup can covered in white duct tape with the words “I Love You Dad” scratched onto the surface. 

Andrew was a freshman in college at the time of Greg’s death. His Dad found value in this childish Father’s Day gift.

I can also report that I found nothing in Greg’s belongings or his computer that revealed anything that would bring shame to His Lord or his family.  He died as he lived-a man of character.  Oh, that the same could be said of us all when our loved ones go through our belongings when our days on this earth is done.

I’m sharing a recipe today for Chicken Divan.  It uses canned soup as one of the ingredients.  I never make it now without smiling over the little soup can that proclaimed the message we all want to hear-“I Love You.”

Confectionately Yours,

Sue

 CHICKEN DIVAN

2 lbs. frozen broccoli, chopped (cook about 4 minutes in the microwave)
2 c. chicken, cooked and in chunks
8-10 oz. Velveeta, cut in small cubes
2 (10 3/4-oz.) cans cream of chicken soup, undiluted
1/2 c. mayo
2 tsp. lemon juice
1/2-1 tsp. curry powder
1/2 c. sharp cheddar cheese, grated

Combine soup, curry powder, mayo, and lemon juice.

 Place broccoli in bottom of greased baking dish; then top with chicken. Place Velveeta all over the chicken, then pour the sauce on top. Sprinkle top with cheese and bake in preheated 350° oven for 30 minutes or until sauce is bubbly and cheese is melted. Serve over rice.