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Spicy Sausage Kale Bean Soup

This hearty dish can be ready to eat in 30 minutes.

Ingredients

1 lb. hot Italian pork sausage meat, crumbled 1 14-oz. can cannellini beans, rinsed and drained
½ medium onion, chopped 2 sweet potatoes, peeled and cubed
3 garlic cloves, chopped 1 bunch kale, coarsely chopped
1 32-oz. carton chicken broth Rustic bread, for serving
2 c. heavy cream

Preparation

1. In a large Dutch oven over medium heat, cook sausage, onion and garlic for 5 minutes, or until onion has softened and sausage is browned. Remove any excess fat drippings.

2. Add chicken broth, heavy cream, cannellini beans and sweet potatoes. Cover pot and bring soup to a boil.

3. Reduce heat to low and simmer for 15 minutes.

4. Stir in kale and cook for 5 more minutes, still covered.

5. Serve each bowl of soup with a slice of rustic bread.

Serves 6 to 8.

Nutritional Information: Calories: 670; Fat: 53g; Cholesterol: 165mg; Sodium: 1080mg; Total Carbohydrates: 29g; Dietary Fiber: 7g; Sugars: 6g; Protein: 20g.

Excerpted from Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion by Alice Currah. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts also taste great when glazed.

Ingredients

4 Tbsp. unsalted butter ⅓ c. pure maple syrup
6 quart-size slices of fresh ginger, halved 1 Tbsp. water
1 tsp. ground ginger 1 tsp. salt
¼ tsp. Tabasco 1 lb. (4 c.) shelled walnuts

Preparation

1. Heat oven to 300°F.

2. Combine all ingredients except the nuts in small saucepan and slowly simmer over low heat for 2–3 minutes.

3. Put nuts in a bowl, pour glaze over them and stir and toss to coat.

4. Line a baking sheet with foil and spread nuts in a single layer on it. Bake for 30–40 minutes, stirring at 15-minute and then 10-minute intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch. The caramelized sugar is extremely hot. Slide nuts on foil then onto a cooling rack and let cool completely.

Store in airtight container.

Spiced Figs in Red Wine

This delectable treat is healthy and easy to prepare, serving as a sophisticated finale to any holiday meal.

Ingredients

1 c. dry red wine 3 dried figs, halved
⅓ c. sugar 3 black peppercorns
2 Tbsp. fresh lemon juice 1 4-inch rosemary sprig
1 Tbsp. honey 1 3-inch thyme sprig
½ tsp. vanilla extract ½ c. vanilla fat-free frozen yogurt

Preparation

1. Combine first 9 ingredients in a small, heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprig, and thyme sprig. Remove figs with a slotted spoon; set aside.

2. Spoon 1/4 cup sauce onto each of 2 dessert plates, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce.

Yield: 2 servings (serving size: 1/4 cup sauce, 3 fig halves, and 1/4 cup yogurt).

Nutritional Information: Calories 201; Fat 0.3g (sat 0g, mono 0.1g, poly 0.2g); Protein 2.5g; Total Carbohydrates: 50.6g; Dietary Fiber: 4.8g; Cholesterol: 0mg; Iron 0.9mg; Sodium 34mg; Calcium 34mg

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

Spiced Eggnog

Ingredients

2 c. whole milk
½ tsp. ground cardamom
½ tsp. ground nutmeg, plus more for garnish<
½ tsp. ground ginger<
6 eggs separated
¾ c. sugar
½ tsp. kosher salt
1 c. heavy cream
1 tsp. vanilla bean paste
Cinnamon sticks for garnish

Preparation

1. Add the milk, cardamom, nutmeg and ginger to a medium saucepan and simmer over low heat, stirring occasionally, until bubbles form around the edges. Remove the pan from the heat.

2. In a large bowl whisk the egg yolks, sugar and salt until frothy and pale yellow. Slowly add the hot milk, one ladleful at a time, to the egg mixture and whisk to combine. Adding the milk slowly will keep the eggs from curdling as they start to cook.

3. Pour the milk-and-egg mixture into the saucepan and cook over low heat, whisking constantly, 2 to 3 minutes, until it is thickened enough to coat the back of a spoon. Remove the pan from the heat and strain the mixture through a fi ne mesh strainer into a large bowl (straining is optional but will result in a smoother drink). Stir in the heavy cream and vanilla. Cool the mixture to room temperature. Cover the bowl and chill for several hours or overnight.

4. When you’re ready to serve the eggnog, use a stand mixer with a whisk attachment to whip the egg whites on medium for 35 to 45 seconds until foamy, then on medium-high for 2 to 3 minutes, until soft peaks form; then use a wooden spoon or rubber spatula to fold the whites into the eggnog. Ladle the eggnog into glasses and garnish with nutmeg, a cinnamon stick and a dollop of whites if desired.

Read Lisa’s inspiring story from Guideposts’The Joys of Christmas 2022!

Recipe excerpted with permission from The Fresh Eggs Daily Cookbook by Lisa Steele, published by Harper Horizon 2022; photo by Tina Rupp

Sonya Isaacs’ New Family Album Helped Her Heal After A Stillbirth

The Isaacs family is known for their award-winning country and bluegrass gospel. They routinely open for another famous music family, The Gaithers. They’ve released dozens of albums and have fans around the world. But their latest album, Nature’s Symphony 432, is not a celebration of that success. Instead, it grew out of challenging times.

“The last couple years we have been on a journey from pain to praying,” Sonya Isaacs tells Guideposts.org.

READ MORE: NATALIE GRANT IS HELPING WOMEN FIND THEIR VOICE

The album, released in early September, blends the family’s signature musical style with the sounds of nature, hence its name. It turned out to be a record of healing. While they were writing and recording the album, Isaacs’ grandmother, the family’s matriarch, passed away. She was the clan’s foundation –the glue that kept them together. During that same time, Isaacs’ brother was dealing with a family member wrestling with alcohol addiction and her sister was fighting her own battle with Crohn’s disease.

As difficult as these challenges were, Isaacs’ biggest loss came just two weeks after her beloved grandmother died, when, at six months pregnant, she gave birth to a stillborn child.

“It was devastating,” Isaacs says.

The family named the baby Ayva which means “little bird.” Isaacs’ grandmother’s name was Faye which in Yiddish translates to “little bird” as well. The two losses felt so connected, the idea of nature so prominent in her own life at the time that she had to write about it.

One song,“Keep Breathing,” was written just a couple of weeks after the stillbirth. Isaacs got together with a group of friends to put her grief down on paper and match it with a melody.

“I just found there was a lot of healing in sharing my testimony that way,” Isaacs says of the song. “God gives you the strength and then breath by breath you eventually get stronger and stronger. [The pain], it never goes away but it gets less and less. And then you live again.”

Another single from the album, “I Love You More,” was written five months after the loss of her child, at a time when she was moving toward acceptance.

“It’s my anthem now,” Isaacs says of the song which speaks to God’s faithfulness in the worst of times. She sings that song on stage night after night and it reaffirms her own decision to trust the Lord’s plan for her life, no matter how painful some of its bends and curves might be.

“You make a subconscious choice. You’re either gonna trust God; you’re gonna trust that he loves you, that He has your best interest at heart or you’re gonna do what a lot of people do and get angry,” the singer says.

READ MORE: FOR KING & COUNTRY WANT WOMEN TO KNOW THEY’RE ‘PRICELESS’

It was a choice she had to face when she first lost her little girl. Isaacs had a three year old son with husband Jimmy Yeary when the couple found out they were pregnant. She had been sharing the family’s journey towards having another baby online.

“Everything was on Facebook,” Isaacs says. “Everything was public on my testimonial page — how good God is and how we were so excited.”

When the hemorrhaging began and she delivered a stillborn baby, she asked herself an important question.

“It’s like ‘Okay now what? Am I gonna still say God is good? Am I still gonna get up on stage and talk about His faithfulness?’”

The answer: “Absolutely.”

The singer has found healing, not only in recording her music but in sharing her story with other women experiencing the same kind of pain.

“For some reason, a lot of women feel shame when they lose a baby,” Isaacs says. “They feel guilty, like they’ve done something wrong. I don’t know why it’s so hard for women and men to talk about losing their children. Maybe it’s just such a deep [loss] that they can’t even go there, but I found healing in sharing my testimony.”

And by holding onto her faith, Isaacs has discovered new purpose in her music.

“By praising Him through the pain, we have found some purpose in it,” Isaacs says. “This album really is a healing album for me, from our souls and from our heart.”

Sneak Peek: Secrets of Mary’s Bookshop

A few summers ago, my wife and I spent a week in Cape Cod.

The house where we stayed was tucked away in the woods on a gravel road that winds past a cranberry bog and ends at a silver-white beach. It’s a little ways from the oldest town on the Cape, a gorgeous little historic village filled with antique shops, restaurants and bookstores.

We wandered up and down the main street, browsing in the charming shops. We bought fresh local produce from a farmer’s market right in the town square. We ate just-caught seafood. We picked plump blueberries off the bushes that grew wild behind the house.

I made it my goal to find the best ice cream in the entire Cape, and we visited an impressive number of shops in my quest.

But the better part of that week, I could be found in a cozy chair by the fireplace, reading; sprawled out on the deck sipping coffee, reading; or lying on the soft white sand, reading.

Perhaps you’re picking up on a theme. I spent a lot of time that week thinking about what it would be like to live there year-round and do nothing but read. What would I do? How would I do it?

I decided that I would open a bookstore, of course. And Secrets of Mary’s Bookshop, a new Guideposts mystery series, was born.

Through the books, you’ll get to know Mary, who has always dreamed of returning to Cape Cod and opening her own bookshop.

Mary soon discovers that years of reading mystery novels have paid off in a big way for she must put her sleuthing skills to work to uncover some of Ivy bay’s most unexpected and fascinating mysteries.

You’ll meet Mary’s sister Betty and all the friendly people who call Ivy Bay (our fictional little town) home. You’ll also see some of my favorite things about Cape Cod—the quirky old towns, the shops, sense of history and, of course, the people who take ice cream seriously.

In fact, you'll learn that Mary has a special talent for making ice cream. In the first book in the series, A New Chapter, Mary makes a batch of cranberry ice cream, which catches the attention of Tess Bailey, the owner of the best ice cream shop in Ivy Bay.

Here's the recipe so that you can enjoy a taste of Cape Cod for yourself!

Smokey Robinson Path to Healing

For the past 50 years, his sweet voice and staggering talent have made him a beloved star.

But for Smokey Robinson, whose new album Time Flies When You’re Having Fun will be released August 25, the journey wasn’t always fun—or easy.

It was 1958 when he helped his friend and fellow Detroit native Berry Gordy found Motown, which in turn shaped popular music for generations to come.

Over the next few decades, he wrote and recorded dozens of hit songs, including “I Second That Emotion” and “The Tears of a Clown,” for his group, The Miracles, and for other Motown acts.

He married his high school sweetheart and had three beautiful children. Robinson’s life seemed perfect—until things started to fall apart.

In 1984, some of Robinson’s friends who were doing cocaine introduced him to the drug. Robinson had grown up in a pretty rough neighborhood, and yet he’d stayed out of trouble thanks to his love of sports, music and God.

But now, as a man in his 40s, he found himself hooked on drugs.

For two years, he suffered through his addiction; his health declined, his marriage disintegrated, he withdrew from his friends, and yet none of that mattered, because “all I cared about was the cocaine,” he says.

One Sunday in 1986, his dear friend Leon Kennedy unexpectedly appeared at Robinson’s apartment. Robinson and Kennedy had a special bond, one that had been cemented nearly a decade earlier.

In 1977, Robinson was sitting home alone when he heard a voice. “I was upstairs looking at TV and I heard God’s voice say to me, I want you to know my son, Jesus, and I want you to tell your friends. I heard it audibly, and I thought somebody was playing a joke on me. I searched my closet. I opened the bedroom door, but nobody was there. I was kind of scared, and I didn’t tell anybody.”

At the same time, Kennedy, an actor, was in the Philippines making a movie. When he returned, Robinson recalls, “He said, ‘I’m going to tell you something I wouldn’t tell anybody else. About two weeks ago, I was in my hotel bed trying to sleep. And I heard this voice saying, Leon, I want you to know my son and I want you to tell your friends.’ That was when we both got saved and started our relationship with Jesus.”

So when Kennedy arrived at his friend’s apartment that night in May of 1986, a heartsick and physically frail Robinson opened the door. Kennedy prayed for him through the night, and in the morning he took him to a service.

It was at a storefront church in L.A. called Ablaze Ministries where the preacher, Pastor Jean Perez, called Robinson up to the front.

She hugged him. She told him that she knew he was coming. She prayed over him. Robinson started to cry, and then he felt a release, and “It was over,” he says. He never did drugs again. “It was instantaneous; I gave it up.”

Since then, Robinson has traveled to rehabs, schools and churches, speaking about his experience. “I tell everybody I was not cured or medically helped,” says Robinson.

“I was actually healed. I was healed by God. I tell them, ‘Rehab can help a lot of people. But you have to get in contact with your spiritual self or you’re never going to beat this [addiction].’”

Robinson knows how blessed he is; not just because he was healed, but also because he’s able to share his musical gifts with the world.

“Almost every day of my life, I write a part of a song,” he says. “I know it’s a gift from God. That’s what He would have me do, I guess, because I’ve been writing songs since I was 5 years old.”

That gift is evident on Time Flies When You’re Having Fun, which features 10 tracks of original material, as well as a cover of the Norah Jones-popularized “Don’t Know Why”.

Joss Stone, Carlos Santana and India.Arie lend their vocal support on three of the songs.

Unlike many other contemporary albums, Time Flies was recorded “the old-fashioned way,” says Robinson, “by having all the musicians playing while I was singing.

“There’s another kind of feeling when you have that, you know? It’s almost like you’re doing a concert in a studio. Everybody feeds off of each other; it’s a fun way to record.”

The album’s title is a pretty fair description of how Robinson feels about music—and life—these days. He’s been remarried for seven years; he’s recording great new music; and he’s sharing his inspiring story.

“I know that’s one of the reasons probably I’m still living,” he says. “Because I get the chance to go and spread that message.

“My life is wonderful. I’m very happy.”

Smashed Chickpea Salad Lettuce Wrap

Ingredients

2 cans (15 oz. each) chickpeas, drained and rinsed
2 medium celery ribs, minced
⅓ c. minced red onion
¼ c. mayonnaise
3 Tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
¼ c. snipped fresh chives
½ c. finely chopped fresh parsley
12 large Bibb or iceberg lettuce leaves for serving

Preparation

1. In a large bowl, using a potato masher or large whisk, coarsely smash most of the chickpeas. (Some chickpeas might still be whole.)

2. Add celery, onion, mayonnaise and lemon juice to chickpeas; mix well. Season generously with salt and pepper. Stir in chives and parsley.

3. Spoon the chickpea salad into the lettuce leaves and serve.

4. Can be refrigerated in an airtight container overnight. It’s best if you stir in the chives and parsley just before serving.

Serves 4 to 6.

Nutritional Information: Calories: 330; Fat: 13g; Cholesterol: 5mg; Sodium: 490mg; Total Carbohydrates: 43g; Dietary Fiber: 12g; Sugars: 8g; Protein: 13g.

Excerpted from Just Cook It! © 2018 by Justin Chapple. Photo © by David Malosh. Reproduced by permssion of Houghton Mifflin Harcourt. All rights reserved.

Simple Turkey Wrap

Whether I’m preparing for a big summer get-together in the backyard, or entertaining a friend who stopped by unannounced, there’s one recipe I turn to again and again: my Simple Turkey Wrap. The ingredients are basic enough to keep on hand in your fridge, and when lunchtime rolls around, you can always say, “It’s a wrap!”

Ingredients

1 10-inch flour tortilla ⅓ c. diced tomatoes
4 slices of turkey (or any cold cut) ⅓ c. diced mild peppers
2 slices of Muenster cheese Italian dressing
¼ c. shredded lettuce

Preparation

1. Sprinkle both sides of tortilla with water.

2. Place turkey in center of tortilla with cheese on top.

3. Put tortilla into a toaster oven set on toast until cheese melts and tortilla is lightly toasted (about 3 to 5 minutes, check often to prevent burning.)

4. Remove from toaster oven and place shredded lettuce, diced tomatoes and peppers on top of cheese. Drizzle Italian dressing.

5. Fold or roll tortilla and place seam side down on a plate. Cut at an angle and serve.

Serves 1.

Nutritional Information: Calories: 510; Fat: 24g; Cholesterol: 60mg; Sodium: 1650mg; Total Carbohydrates: 47g; Dietary Fiber: 3g; Sugars: 8g; Protein: 29g.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

Silky Chocolate Cream Pie

Ingredients

6 tablespoons sugar

¼ cup cornstarch

8 large egg yolks

1 quart whole or 2% milk

8 ounces semisweet chocolate, finely chopped

4 tablespoons unsalted butter, cut into small pieces

1 prebaked 9-inch pie shell

1½ cups heavy cream, chilled

2 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

1 pound chocolate shavings

Preparation

1. Whisk sugar and cornstarch together in a bowl with electric mixer. Add yolks; beat on high speed till thick and pale, about 4 minutes.

2. Place milk in a saucepan and bring to a boil over medium-high heat, whisking frequently to make sure bottom doesn’t burn. Whisk about ¹/³ of the hot milk into egg mixture and return egg mixture to saucepan. Cook over medium-high heat, whisking constantly, till mixture reaches full boil, 3 to 4 minutes.

3. Remove pan from heat; whisk in grated chocolate and butter till melted. Scrape pudding into shell and cool. Cover and refrigerate till chilled, at least 2 hours or up to 1 day.

4. Two to three hours before serving, place heavy cream, confectioners’ sugar and vanilla in bowl with electric mixer and whip till cream holds stiff peaks. Smooth whipped cream over pudding. Scatter chocolate shavings over that, and serve.

Serves 10

Shorey’s Raspberry Cake

I decided to make a very simple cake with my granddaughter Shorey that she could duplicate for her mother, Claudine’s, birthday. Claudine loves pound cakes, and she also likes the jam or jelly filling I used for the Christmas Yule log (bûche de Noël) I made for her when she was growing up.

I trimmed the cake, and Shorey made crumbs with the trimmings in a food processor. I sliced the cake lengthwise into four slices, using strips of wood (or cardboard) that are about 3/4 inch thick on each side of the cake as a guide. The slices are coated with the raspeberry jam and the cake is reassembled. Then the sides and top are coated with more jam and the cake is finished with the ground cake trimmings. Serve the slices with sour cream on top.

Buy a good all-butter pound cake and seedless raspberry jam.

Ingredients

1 all-butter pound cake (1 lb.)
⅔ c. seedless raspberry jam
¾ to 1 c. sour cream

Preparation

1. Using a long, thin knife, trim the cake top, sides and ends, removing about 1/4 inch of the exterior, so the cake is smooth and straight.

2. Place the cake trimmings in a food processor and process for about 15 seconds to turn the trimmings into crumbs. (You should have about 1 1/4 cup crumbs).

3. Place two pieces of wood, about 3/4 inch thick, against the long sides of the trimmed cake. Place your knife flat against the wood and, using it as a guide, cut a slice about 3/4 inch thick from the cake. Set this bottom slice aside and repeat so the cake is cut into a total of 4 slices.

4. Heat the jam in a small cup in a microwave oven for one minute, then stir with a whisk to make it smooth and spreadable. Using a spoon, coat the bottom slice of the cake with about 2 tablespoons of the warmed jam. Place the second cake slice on top and coat it with more jam, then repeat with the remaining slices of cake. Use the rest of the jam to coat the top and sides of the cake. Sprinkle the crumbs on the top and sides of the cake, pressing them with your hand. Refrigerate until ready to serve.

5. At serving time, cut the cake into 1-inch slices and serve each with a tablespoon of sour cream.

Serves 6 to 8.

From A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin. Copyright © 2017. Published by Houghton Mifflin Harcourt. Photographs by Tom Hopkins.

She’s Got a Song in Her Heart, and She’s Going to Sing It

A few years ago, I was homeless. At least that’s how I felt. It seemed that at my late age, I had no particular place to go, no place to call home. Hurricane Katrina had turned my world upside down. My home in Pass Christian was uninhabitable, and I wasn’t sure if I should sell it as-is or refurbish and renovate it. My second home in Biloxi had withstood the hurricane but had been severely damaged from water and wind. Then just a few months after Katrina had made her unwelcome arrival, I had a dreadful bout with pneumonia. For a while I lived in a rehabilitation center, wondering where I would go when I was released.

When I think back to that hard season of life, I realize I was still numb from everything that had happened in recent years. Within a short period of time, my life had unraveled through a series of tragic events that began when my son-in-law Willie Craft, Sally-Ann’s husband, was diagnosed with colon cancer and died just six months later. The next year, my husband Larry suffered a heart attack and passed away unexpectedly in his sleep. Soon after, I was diagnosed with a neurological disorder and a degenerative bone disease that had my daughter, Dorothy, ushering me to countless doctors’ offices and hospitals. In August of 2005, Hurricane Katrina blew through the Gulf Coast. Then in 2007, Robin received the devastating news that she had an aggressive form of breast cancer.

I lived in a hazy fog during much of that period of time, waffling back and forth on almost every decision. Seeing that I was weary and worn, my grown children took charge of my life as best they could. I think we were all wondering if I should just pull up stakes and move from the Gulf Coast. But where would I go? I had already tried a couple senior living options, including an assisted living center near Robin, but nothing seemed quite right. I kept asking myself what I was supposed to be doing at this stage of life. In all honesty, I felt frazzled and totally useless.

Even in those dark days, my faith was my source of comfort. Today I am happily back in my Pass Christian home where I play my piano and sing hymns each day. I have a home health-care aid to assist me several times each week. Physically, I have good days and bad. There are times when my joints are stiff and my words are slow, but I am reminded of an important truth. God has given me purpose that overcomes pain.

Over the span of my long life, I have learned many lessons. To be honest, I am learning them still. Out of the tragedy of Hurricane Katrina, I discovered not to prize possessions too highly. I grieved the loss of many special objects. The copper wall plaques we’d brought back from Japan. The china vase hand-painted by Larry’s aunt. Our stereo and collection of old record albums. My organ. Even now, there are times when I suddenly think about an item only to realize that it has been lost forever. I have also discovered what it’s like to lose a loved one in a heartbeat. But through every loss, I am learning to loosen my grasp on things of this world and to cling to good memories and to God instead. I have also come to understand that having a sense of humor helps to offset the challenges of growing old. My spirits are lifted whenever I hear laughter around the dinner table or at a family gathering. In fact, I often think that humor may be God’s best gift to those of us in late life, a salve for difficult moments.

Thinking back on all the stories of my life, there is one story that shines especially bright in my memory. My mother loved to tell it, perhaps because it captured the essence of who I am and what I believe. As I explained earlier, during the Depression my mother cooked on a wood stove in the basement because our electricity had been turned off. There was an occasion when my father was home between drinking binges, and we were seated for dinner at a makeshift table in the basement.

For some reason, I began to sing. My father looked at me sternly and announced that there would be no singing at the table. After a few moments, I got up from the table, went outside to the screened-in window that opened to the basement and pressed my face close. I began to sing words that just bubbled up inside me. “I’ve got a little song in my heart, and I’m going to sing it.” I didn’t intend to be funny, but even my father couldn’t resist a laugh. I suppose I just couldn’t be silenced.

I reflect back on my long life and realize that I still sing because I have a song in my heart and a story to tell. About the people who came alongside to encourage me on this journey of life. About a family who has given me bountiful joy and priceless memories. About a God who has been with me each step of the way and will walk with me until I’ve finished the last mile.

* * *

Robin’s Reflection
This chapter was the main reason I prayed Mom would write this book. It can be difficult to watch a parent age. We must remember it's even more challenging for them. To slowly lose their independence…being able to drive…to live on their own. My siblings and I have all asked Mom to live with one of us but she has refused. She says she doesn't want to be a burden. As if she ever could be that to us. You know what, she still slips me a 20 dollar bill when I come home. Calls it "greasing my palm". She's a proud woman.

Yes, at times the child feels like the parent but it's so important not to make them feel like a child. What has helped me is knowing that my mom has been and always will be…a child of God.

Read Robin Roberts' Guideposts story, My Mother, My Inspiration.