Are you a picture person?? By this I mean….do you like to take pictures? Do you mind having your picture taken? I heartily answer “No” to this. For some reason, it doesn’t occur to me to bring a camera, and if by chance I DO remember, I forget to actually use it. I’m just not wired this way. Smart phones with built in cameras have been a great help to me.
In many ways I feel such contrition for not training myself to be a picture person before the smart phone. I was pretty good when the kids were little, but when they started school, I allowed those often terrible school pictures to be the main record of that time of their life.
I have catered and decorated for banquets and weddings for quite some time now, and unless the bride or a friend happened to give me a picture of the event, I have no record. I really regret this!
My friend Leah IS a picture person. She has turned her passion for taking pictures into a small business, focusing on placing her clients in nature settings for their sessions. Her shots often end up in our church bulletin emphasizing grandparents day, or baby dedication day. She freely shares her photos with others after capturing a precious moment in time.
One day after viewing her work, I made the statement that hers was a “ministry of memories.” This comment touched her heart. She has mentioned it to me more than once that it described her mission perfectly.
HER reaction in turn, encouraged ME. Words can wound or hearten. Break that word down-EN-COURAGE. Basically it means ‘with courage.’
When we encourage others, we strengthen them and give them resolve to keep on keeping on.
For today’s recipe, I ENCOURAGE you to try Leah’s Chicken Salad.
Leah’s Chicken Salad
3 lg. chicken breasts, boneless & skinless
3/4 c. mayonnaise
1/4 med. onion
1/4 c. sweet pickle relish
3 stalks celery
2 oz. sliced almonds, walnuts, or pecans
3/4 c. ranch dressing
salt, pepper, & garlic powder, to taste
Simmer chicken in lightly salted water until tender. Drain well and allow to cool.
Place onion and celery in food processor and chop finely being careful not to puree
the veges. Remove from processor and place in large bowl.
When chicken is completely cool, cut into chunks and place in food processor and chop to a fine consistency.
Mix chicken with the onion, celery, ranch dressing, mayo, and pickle relish and nuts. Season to taste. Salad should be made well in advance to allow flavors to mingle. Store in tightly sealed container and refrigerate until serving time. Serve with crackers or as a sandwich filling.
Note: I have made so many friends over the years we’ve traveled throughout the US,
but seldom have I found that person who is a friend for life regardless of the distance
we live apart. My friend Leah is of those special people. When asked for this recipe,
she admitted that she never measures exact amounts. I cook like this, too, so feel free
to tweak this dish to your liking.