An image appeared in a flip cell phone video taken this past Christmas. Twin boys were filming their Christmas tree when they noticed the image of what appeared to be a woman sweeping on their phone. They said they couldn’t see the woman with their naked eye but only through the phone. The family does not want to reveal their location at this time because their privacy is important. They decided that they wanted to share the video of what they are calling the Ghost of Christmas Past. They believe the boys maternal great-grandmother was paying a visit.
Perhaps this was their great-grandmother trying to get everything clean in time for Christmas. The image could also possibly be explained by what we call matrixing from the christmas lights. When my group has a possible explanation for something we catch on video or in a photograph we do not claim it as evidence of the paranormal even if it could be. I personally would love to believe that their great-grandmother was visiting the family. The video camera is moving the whole time which could account for the type of movement you can see in the video below. I wish the boys would have had the camera on a tripod because it would make this event lean more towards it being paranormal.
Matrxing is what paranormal investigators call the light bouncing or reflecting in a photo or video. People can take the patterns caused by this effect and make shapes which they then identify as something they recognize. You can find these shapes in random places like the clouds or dots on a wall. Recognition of the shapes is known as pareidolia which is the ability of the brain to create a familiar image or sound from a pattern. You can read more about pareidolia which is a type of apophenia by following this link. You can also watch the video below to see what you think.
Merry Christmas! Mincemeat began as a way to preserve food and always contained meat. Over time it became synonymous with Christmas. My recipe has no meat/suet in it making it healthier!
1 cup raisins
1 cup dried cranberries
1 cup golden raisins
1 (16 ounce) can sour cherries
5 apples
2 cups white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 lemon (zest and juice)
1 orange (zest and juice)
1/4 cup brandy
1/4 cup rum
Measure out and add the raisins to a mixing bowl
Next add the cranberries
Add the golden raisins
Add the cherries
You will need the apples next
Core and peel the apples
Grate the apples
Add the apples to the bowl
You need a lemon and an orange next
Zest the lemon, juice it and add them both to the mixture
Zest the orange, juice it and add them to the pot
Add the cloves
Add the nutmeg
Add the cinnamon
Add the allspice
Add the sugar and simmer for 30 minutes. You need to stir occasionally then remove it from the heat
Add the brandy and rum
Use right away or use a can in a water bath covered by 2 inches of water. Cover the pot and process for 30 minutes. It is best to let this age for a few months before you use it.
This is my way of roasting a turkey. I brine and then use a compound butter. All compound butters are made the same way with varying ingredients. Instead of rolling it in plastic wrap you use it immediately
Turkey
1/2 cup room temperature butter
1 tbsp black pepper
2 tbsp thyme
1/4 cup sage
1 clove garlic crushed
Preheat the oven to 500 F.
Combine all ingredients but the turkey … haha yes some people need that instruction.
Mash until it is mixed
Use a brine for the turkey for 24 hours before roasting. Separate the skin from the breasts on both side of the breastbone. Be careful to leave the skin attached along the center of the breastbone or it will slide up during baking
Divide the butter mixture under the skin on both sides spreading it evenly. Just look at the butter under the skin. You know it is going to be good!
Tuck the wings underneath the bird and rub some compound butter on the outside of the bird. Then stuff the bird with aromatics instead of stuffing. I like to use an apple, rosemary, sage and an onion.
Don’t use the plastic pop up that comes with the turkey please. It is best to use a meat thermometer that you can put into the bird at set it for poultry which is 165. If you don’t have that kind use a regular meat thermometer.
Roast at 500 F for 30 minutes uncovered. Cover with foil and lower the temp to 350 F until the thermometer reads 165. Let stand for 15 minutes. This bird is uneven in color because I didn’t let it rest for a full 2 hours after the brine. It was still absolutely yummy!
Brining your turkey is a great way to add flavor! It will also make the meat tender and reduces the cooking time. The brine forces itself by osmosis into the meat taking into the meat whatever flavor components you place into the salt water. This recipe is enough brine for a 20 pound bird
1 1/2 gallon water (can substitute vegetable broth for part of water)
2 cups Kosher
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
2 tablespoon dried thyme
3 tablespoons minced garlic
1 tablespoon ground black pepper or peppercorns
2 bay leaves
1 cup brown sugar
1/2 gallon of ice
Choose a container like a 5 gallon bucket or whatever container you have that will fit in the refrigerator
Measure out your water into a stock pot
Add the salt
Add the peppercorns
Add the sugar
Add the rosemary
Add the thyme and sage
Peel & smash the garlic and add to the pot
Add the bay leaves and simmer until the sugar and salt is dissolved
Get 1/2 gallon of ice…thank God for ice makers!
Add it to the pot to cool it down
Add the turkey to your bucket and pour over the brine
Place the bucket in the garage if it is cold enough in an out of the way safe place. I like to put mine in the fridge
Let the turkey brine for 24 hours then drain off the brine
Rinse the turkey, pat dry and put back into the refrigerator to rest out of the brine for about a few hours to let the meat absorb the moisture from the skin. This will help the bird get a golden crispy skin. If you do not care about color go ahead and use it when you are ready. Remember a brine will make the turkey cook faster and will also brown unevenly if you don’t let it rest for a few hours.
When I pass this sign I want to pull over to grab a bite. I love this place for several reasons.
Reason number one is the fried green tomatoes. OMG they are the bomb awesome! I go here just for these tomatoes which are given for free. They used to walk around with hotel pans full of them as well as stewed tomatoes, okra and other goodies which they no longer do for whatever reasons. Now you get a little thing full of fried green tomatoes and okra. I am still happy even though they changed. I will take whatever green tomatoes I can get!
This photo shows another reason I get hungry passing this place. They have a man who walks around yelling fresh hot rolls and throws them at you sometimes from across the room. If you don’t catch it don’t worry, he will throw you another one. These rolls are really yeasty and just plain good!
The salads are cold, crisp and really good! Imagine a meal for around $10 that includes thrown rolls, fried green tomatoes and a terrific salad all before you get your main entrée! The question is will you have room for it all?
This dish is the chopped sirloin with gravy, onions and peppers. This night he also threw on some mushrooms for me. Also look at that loaded baked potato! Yes it was all really good. I just love comfort food.
They have specials all the time. This particular night they had a half rack of ribs with the sides for under 12! Not only is the food good and comforting but it is comforting to your wallet.
Justin Rollins decided to become a soldier when he was inspired by Sept. 11. His family said he was traumatized enough that he made up his mind to serve our country. He wanted to become an Army Ranger “He came home and he came running up the stairs, “Airborne! Ranger, baby! Infantry!” His friend said he can’t remember him showing fear ever
Justin’s life was cut short after being stationed in Samara, Iraq. He tragically passed away from an IED explosion. Before he died they found puppies living in a bad place in Iraq. His buddies took photos of him playing with the puppies. After he died his family was able to see these pictures. A campaign then began to get one of the puppies he was playing with for his family. The story made headlines and actually went national. It was called ‘Operation Hero’ which turned into an issue even for politicians. The puppy was able to be brought over!
“20/20” went to the home to do a story on the dog and was able to capture something some call a miracle. Others are skeptical thinking it is what is called a lens flare which is the light flashing off the camera. The beautiful thing is that it brought peace to the family. It was a sunbeam shining down on the dog they named Hero in Justin’s backyard. The family took it as a sign that he is with them. One of the family members said “I truly, truly believe I’ll see him again, because he sent us a sign so many times that, that he’s OK things that are too astronomical to not believe,”
This is what the ABC reporter, Kimberly Launier, had to say about the event.
Sometimes when Rhonda hugged Hero she would softly pet her face and coo, “Justin, are you in there?” It was Rhonda’s gentle way of remembering their son and his last living connection to Hero. At one point, Hero wandered off and took a stroll in the backyard. All of a sudden, the clouds broke and a light began to solidify in a beam directly down on Hero — a kind of vertical halo.
On August 31,1785 a horrible attack happened to my family where some people feel it left an imprint worthy enough to be investigated for paranormal activity. Polly Gear with Mountaineer Paranormal has investigated the property. One night she was able to capture an EVP after talking about the attack. She says “in this EVP, we are sitting on the spot where the cabin had been located, I am talking with my friend’s little boy about the Indians. The little boy was saying, “It would be a wicked fight between the Indians and white people,” and I agreed with him. Listen to the very end. You can clearly hear a raspy voice say, “white people.”
Edward Cunningham my 6th great grandfather and his brother Thomas had settled their families onto a farm in what is known today as Cunningham Run in West Virginia. Edward and his brother lived in separate cabins which were almost adjoining with their families. Thomas and Phoebe had four children: Henry, Lydia, Walter and Thomas.
Six Indians came up to the property while Thomas was away on a trading trip to Pittsburgh and one entered his house while they were eating dinner at the table. Edward Cunningham had seen him enter his brother’s house then seized his gun and they all began firing at each other. The Indian in Thomas house was engaged in cutting a hole in the wall to escape out of the line of fire from Edward. After he made a hole big enough to escape he tomahawked Walter the two year old. He then motioned for Phoebe to follow him through the hole. Phoebe was forced to follow him with one infant in her arms and two other children clinging to her. When all were out he scalped the murdered boy and set fire to the house. They were watching Edwards door waiting for them to run out when the flame from the one roof jumped to his roof. Edward was able to extinguish the fire even though the he was being shot at the whole time.
Henry who was age 4 was the oldest son and Lydia who was three were then killed and scalped in the yard. After the hatchet sunk they took Lydia by the arms and legs and slinging her repeatedly against a tree until she stopped breathing. Phoebe and the infant were taken to a cave on Little Indian Run for the night. The infant was killed soon after and Phoebe was taken into captivity.
When the attackers withdrew in the evening Edward went with his family into the woods to hide. The next day they went to the nearest house where they gave the alarm about what happened to them. A company of men went in pursuit of the Indians. They found both houses burned to the ground. They buried the children and went off in pursuit of Phoebe but no traces of them could be discovered so the men returned to their homes.
Phoebe was held in captivity for over three years and was released in 1788 after a man named Simon Girty paid her ransom. Thomas and Phoebe were reunited but did not return to their farm on Cunningham Run where the Indian attack had occurred. They established a home south of Clarksburg and were blessed to have seven more children: Rachel, John, Sara Leah, Phoebe, Barbara, Benjamin, Eva.
Can you guess where yorkshire pudding came from? The first ever recorded recipe appeared 1737 and was called dripping pudding. It has been in use for centuries!
1 1/2 flour
tsp salt
2 eggs
1 milk
1/2 cup water
425 oven
Put a teaspoon drippings from your roast or Crisco in each muffin cup and place in a 450 F oven.
Measure out flour and add to a mixing bowl
Add the salt and mix
Get the eggs ready and make a well in the flour
Add the eggs to the well and mix slightly
Measure out the milk and add to the bowl
Mix up your batter
Pull the hot muffin pan out and divide the batter between all the cups. Bake for 20 minutes….. no peeking unless you look through the glass 🙂
Why buy packaged seasoning mix if you can do it yourself and make it better!
2 tablespoons dried oregano
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon white sugar or splenda
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (if you want it zesty)
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
Measure out oregano and add to a mixing bowl
Add the garlic salt
Add the onion powder
Add the garlic…. I know… I know, we already added some with salt but it wasn’t enough
Add the parsley
Add the sugar
Add the pepper
Add the red pepper flakes for some kick
Add the thyme
Add the celery seed
Mix everything together
Store in a tightly sealed container. Yay you made your own mix! You can use it for dressing or a dry rub on roast.
Here is a recipe for throwing the dressing together….
To prepare dressing: whisk together
1/4 cup white, red, balsamic or cider vinegar
2/3 cup olive or canola oil
2 tablespoons water
2 tablespoons of your dry mix
salt to taste
