Our Friends ~ Our Family

Suzanne's Letter To Daddy
Shared by Suzanne's Mother,  Heather Jones

This is an email that my three year old, Suzanne,  dictated to me as I typed to my husband Jason (deployed on USS Porter (DDG 78)). 

Suzanne and Jason Jones

Do not fall off your ship.  You can be on your ship, and have some pizza, and go potty, and look at your computer, daddy.  I love you daddy.  I miss you daddy.  I want to give you a big hug.
Love,
Suzanne

Comments From Our Readers
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Last month Elizabeth C. posted a note in the "Tidbits From Ebony" column sent to her from friend missionaries about a little girl in Ebony who has a rare and debilitating skin condition.  I was so excited to watch the connection between little Lowangga and the doctor who is offering to help her. Thanks to the doctor who read this newsletter and rose to follow the still small voice that rang loudly in her heart from God!   ~Your Editor, Susan Oshel~

View the article here: Tidbits From Ebony

Lowangga

Hummus Pizzas

Submitted by Kristin Schuchmann

This Mediterranean open-faced sandwich has been the most requested meal in our house this summer. My kids call it hummus pizzas.

2 or 3 bell peppers- any or all colors, sliced
1 red onion, sliced
2 cucmbers, sliced
1/2 C olive oil
4 T red wine vinegar
2 t oregano
salt to taste (optional)
kalamata olives (Don't leave them out! They're the thing that makes this so yummy!)
plain hummus (you can make your own from scratch, use a box mix, or buy it already made-we use an easy box mix)
whole wheat pitas

1) Combine sliced vegetables with olive oil, red wine vinegar, oregano, and a pinch of salt in large mixing bowl and allow to sit in refrigerator for a half hour.

2) Prepare hummus and refrigerate.

3) Lightly toast pitas in oven or toaster oven.

4) Spread hummus onto pitas.

5) Arrange vegetables and kalamata olives evenly on top of the hummus-covered pita.

This feeds five of us well for dinner, with leftovers for lunch the next day.

Homemade Hummus
 

INGREDIENTS:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
PREPARATION:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Have a good recipe? Share it here!

THOMAS A. EDISON WROTE:

"THE DOCTOR OF THE FUTURE WILL GIVE NO MEDICINE BUT WILL INTEREST HIS PATIENTS IN THE CARE OF THE HUMAN FRAME, IN DIET AND IN THE CAUSE AND PREVENTION OF DISEASE. THE PHYSICIAN OF TOMORROW WILL BE THE NUTRITIONIST OF TODAY."