Mental Health Advocacy- The Real Thing

10/15/2024

Another holiday behind us and if course one normally we would have been at mom's for, but I am thankful she had her first real heavenly holiday with our dad.

A holiday doesn't seem to escape this family without incident, including having to call an ambulance for Kevin. He had a kidney stone he had to pass and I'm thankful although he was in immeasurable pain, he was released to try to pass it comfortably at home.
I am so thankful. I'm thankful I have my family with us to help during these times and even more thankful that despite having had both girls on life support at some point in their lives, they are healthy and thriving with Madisen blossoming into an amazing mom and Megan winning a spot as Professional Chair for professional development in her 2nd last year of her graduate studies.
I'm thankful that eventhough I loved my time at IHAC Support Services, and left shortly before my mom passed away in June, I was able to add a terrific friend and her family Karissa who also joined us today and for our already extended family Kate and Zach who have had their own struggles this year were all here for me to reflect on what God has brought into my life and realize just how blessed I truly am and I can't forget Meg's friend Kim who also joined us today to celebrate a holiday based on being thankful.

None of us could've got through the last 15 months without any of you and I hope to have many more opportunities to host you in our home for more holidays to come.

08/12/2024

✨️✨️💛💙💖💛💙💖💛💙💖✨️✨️

08/01/2024

08/01/2024

Thank you Lightmeadow Creations

07/25/2024

Black Forest Cheesecake

Ingredients:

For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted

For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips, melted and cooled

For the Cherry Topping:
- 1 can (21 oz) cherry pie filling

Directions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate until the mixture is smooth and well combined.
5. Pour the cheesecake filling over the crust in the springform pan.
6. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight.
8. Before serving, spread the cherry pie filling over the top of the cheesecake.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and chilling time)

Kcal: 450 kcal per serving | Servings: 12 servings

07/25/2024

Thank you Poetry