Last weekend, she celebrated her birthday, my daughter. She’s now a young wife with a precious baby boy of her own, a beautiful house, and a successful career. And she’s the reason I believe in angels.
You see, some 30 years ago, I just knew I wasn’t pregnant. I just wasn’t. These things, hubby and I carefully planned. So when the doctors ordered an X-ray to investigate recurring UTI’s, I was on board. No worries. Until I was in the dressing room in Radiology.
A voice clearly said, “don’t do this.” I was so startled, I even looked around the tiny cubicle, up to the ceiling and heater ducts.
Nobody. But I took the words seriously and postponed the X-ray. Praise the Lord. I found out just a few days later I was with child. My little one and I had escaped disaster. I’m convinced I heard an angel’s voice in that dressing room.
And my little girl was born healthy, happy, strong and vigorous at Christmastime. Our little picket-fence life was perfect with her, her two year old brother. Her new red velvet tiny dress...
Then, when she was thirteen days old, disaster caught up. She was diagnosed with bacterial meningitis. Even yet, thinking of those terrible days still has the power to stop my breath.
Oh, we came so close to having to say good-bye. But on Christmas Eve, when angels sing throughout the heavens to rejoice about another Baby, the doctors pronounced her not only completely recovered, but they also promised she’d suffer no residual damages such as deafness, blindness, or mental retardation.
If she had died, I don’t know if I could have ever celebrated Christmas again. But she lived.
Homecoming princess. All-county basketball player. Cum Laude graduate from a top university. My own angel girl.
And all because the Lord loves.
Merry Christmas to you and yours, and may His blessings abound in 2013.
On a lighter note (I’m sniffling....)This salad is so easy, so yummy. I found it in a magazine years ago, and it’s never failed me.
SPINACH PEAR SALAD
¾ cup toasted walnut halves
1 (15 oz) can sliced pears, drain and reserve 1/4 cup of the syrup
2 tsp. honey mustard (or sweeten regular mustard with honey)
1 tsp. cider vinegar
1 tablesp. olive oil
8 cups baby spinach greens
3/4 cup (about 3 oz) gorgonzola or other bleu cheese, crumbled
To make pear vinaigrette, combine the pear syrup you have saved, honey mustard, vinegar, salt and pepper to taste. Whisk in olive oil.
Just before serving, gently toss together the walnuts, drained pear slices, greens and gorgonzola, and vinaigrette.
Serves 4 to six.
My latest releases:
CHRISTMAS FOR RANSOM, a sensual historical Western novella, first of three in my Lawmen and Outlaws series at The Wild Rose Press. Amazon buy link: Amazon buylink: http://tinyurl.com/aswxew9
ANGEL CHILD, book six in my sweet, inspirational series, Hearts Crossing Ranch, White Rose imprint at Pelican Book Group.
Amazon buylink: http://tinyurl.com/d7s2zpw
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