Cups of Kindness

  • By Daphne Ross
  • August 10, 2011
  • 335
                        
Column Summary If you start each day with a full pitcher of kindness it will remain full when you turn in. A never empty pitcher is needed for all the empty cups around the world. Numerous new wave drinks are advertised all over our television screens; they tempt our thirst. There are specialty coffees that include ice, chocolate syrup, and some float a twist of soft serve in the cup. Lemonade has been re-mixed with add-ins such as strawberries and raspberries. And fresh fruit pickins’ are push-button pulverized with yogurt and ice. What else could you add but a thirsty soul and a plastic straw? In many early morning kitchens a two-quart pitcher is getting the stir around; frozen juice concentrate gets a large spoon spin once water is added. If not pitcher prepared, one may be pouring a packet of powder into their water bottle, and out the door they go. When I lived at home we used to tilt a couple spoonfuls of Tang into our water glasses. I have learned the best beverage to serve in the morning is not the fresh-brewed coffee made from freshly ground beans of the best coffee nation. The best bedtime sipper is not warm milk or sleepy-time tea, the best to pour into any cup into any glass anytime of day is that cup of kindness that pours from a pitcher that keeps on serving. Through the television bad news, and sad news, I have seen not only cups of compassion but pitchers in endless refill. Overflowing cups of kindness are accepted by some folks into their own cupped hands. I see candlelight vigils, hugs, and tears wiped away by folks standing nearby. I see eight, fifty dollar bills counted into a needy hand. I see long lines of cars (not honking in rage) waiting to fill a school bus with supplies. I see scores of folks being handed boxes of food from smiling faces wanting to give, not be judges of their circumstance. I would like to think I wake every morning ready to stir up a pitcher of kindness and pour plenty of cups throughout my day. I hold doors and I smile when I do. I invite a but-in-line to someone holding just a few items. And yesterday, an elderly lady shopping from her powered cart needed my stand up height to grab many unreachable items. We met several times in the aisles as we shopped. I felt my self in less of a rush just to serve her another cup. If I set my goal for the day to empty a full pitcher of kindness it will be a goal not met, because the pitcher that pours kindness continues to be refilled; there are many dry cups in the hands of many out stretched arms. Like the loaves and fishes, it only took a few to feed thousands. Keep your pitcher pouring; it’s that gift that keeps on giving and you have your hand on it. Serve it well. Fresh fruit smoothies are very popular with straws and puckered lips. Send your refreshing beverage recipes to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome. Holstein Brownies (Jodie Rush) 2/3 cup butter or margarine, softened 2 cups sugar 1/2 cup water 2 eggs 2 teaspoons vanilla extract 1 1/2 cups flour 3/4 cup baking cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups (12 ounces) semi-sweet chocolate chips 1/2 cup chopped pecans 1 jar (7 ounces) marshmallow crème Glaze: 3/4 cup powdered sugar 2 tablespoons baking cocoa 2 tablespoons butter or margarine, melted 2 tablespoons milk In a mixing bowl, cream butter and sugar. Add water, eggs and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in chocolate chips and pecans. Spread in a 9 x 13 inch greased baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 5 to 10 minutes. Place marshmallow crème in a microwave-safe bowl. Microwave on high for 20 to 30 seconds or until warm; spread over warm brownies. Cool completely on a wire rack. For glaze, combine powdered sugar, cocoa, and butter in a small bowl; stir in enough milk to achieve drizzling consistency. With the tip of a spoon, use glaze to form irregular shapes resembling Holstein spots. Cut into bars. Yields: 3 dozen. Grilled Chicken with Peach Sauce (Betty Minton) 1 cup sugar 2 tablespoons cornstarch 1 cup water 2 tablespoons peach gelatin powder 1 medium fresh peach, peeled and finely chopped 4 boneless skinless, chicken breast halves In a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin and peach; mix well. Set aside 1 cup for serving. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6 to 8 minutes or until met juices run clear, basting and turning several times. Serve with the reserved peach sauce. Yields: 4 servings. Romaine with Oranges & Almonds 8 cups torn romaine 1 can (11 ounces) mandarin oranges, drained 2 green onions, thinly sliced 1/4 cup slivered almonds, toasted 1/4 cup sugar 1/4 cup vegetable oil 1/4 cup vinegar In a bowl, toss the first 4 ingredients. In a jar, with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat. Curried Ham & Fruit (Brenda Den) 4 slices fully cooked ham (1/2 inch thick and 4 to 6 ounces each) 1 can (5 1/2 ounces) peach nectar 1 can (20 ounces) pineapple tidbits, drained 1 can (15 1/4 ounces) sliced peaches, drained and halved 1 can (15 1/4 ounces) sliced pears, drained and halved 10 maraschino cherries 1/4 cup butter or margarine, melted 1/4 cup packed brown sugar 4 teaspoons curry powder Place ham in a single layer in an ungreased 13 x 9 x 2 inch baking dish. Top with nectar. Bake, uncovered, at 350 degrees for 20 minutes, basting once. Combine fruits; spoon over ham. In a small bowl, combine butter, brown sugar and curry powder. Drop by spoonfuls over fruit. Bake 15 to 20 minutes longer, basting once. Sweet ‘n’ Sour Tossed Salad (Dolores Kastello) 1 1/2 cups each torn fresh spinach, romaine, and iceberg lettuce 1 can (11 ounces) mandarin oranges, drained 1/3 cup thinly sliced red onion 1 cup vegetable oil 1/2 cup cider vinegar 1/2 cup sugar 1 tablespoons finely chopped onion 1 teaspoon salt 1 to 2 teaspoons ground mustard In a large bowl, combine lettuces, oranges and onion. In a blender or food processor, combine remaining ingredients. Cover and process until slightly thickened. Pour 1/3 cup over salad and toss to coat; serve immediately. Refrigerate remaining dressing. Almond Topped Carrots (Karen Regen) 2 pounds carrots, julienned 2 cups water 1/2 golden raisins 1/2 cup butter or margarine, melted 6 tablespoons honey 2 tablespoons lemon juice 1/2 teaspoon ground ginger Dash pepper 1/2 cup slivered almonds, toasted In a saucepan, bring carrots and water to a boil. Cover and cook for 10 minutes or until crisp tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2 quart baking dish. Cover and bake at 350 degrees for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving. Yield: 12 servings. Honey Fruit Dessert 2 medium ripe nectarines or peaches or 4 apricots, halved and pitted 4 plums, halved and pitted 2 tablespoons honey Vanilla ice cream 1/4 cup chopped cashews of peanuts, optional Line a 9 x 13 inch baking pan with foil; coat foil with non-stick cooking spray. Place fruit, cut side up, in pan. Bake uncovered, at 425 degrees for 18 to 20 minutes or until tender. Drizzle honey; bake 2 to 3 minutes longer or until golden brown. Serve warm with ice cream and nuts if desired. Pasta Veggie Medley 1 package (8 ounces) medium tube pasta 1 medium onion, chopped 2 tablespoons vegetable oil 2 small zucchini, julienned 2 medium carrots, julienned 2 tablespoons grated Parmesan cheese Cook pasta according to package directions. Meanwhile, in a skillet, sauté onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese. Yields: 4 to 6 servings.


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