March 1980 Texas Adoptee Looking For Birthparents

I am a Texas adoptee who was born the week of spring 1980 at Polly Ryan Medical Center in Richmond, Texas. I believe that one or both of my birthparents were in the military, and both worked in restaurants. Birthmother was born in 1957 with two sisters 1960 and 1961. My birthparents were married in February 1979, and were married for six months. I had seizures at birth as well. I had a closed adoption with now Spaulding For Children based in Houston, Texas. My birthfather was born in 1958. Over the past few years I have had adoptee angels working to filter through public records looking for a possible connection. I have had names checked as if I knew who they were, then I could receive my original birth certificate from the state. The names that I have right now that have not been checked are as follows:

Birthmother: Darlene Kay (Bennett) Peters
Birthfather: Douglas R. Whitehead

They should still be somewhere near Richmond, Texas today!

Any help would be greatly appreciated. Thank you


GFCF Chicken Recipes (nuggets and roasted)

>> Tuesday, February 3, 2009

I thought that I would share two wonderful recipes made with chicken. Hope that you enjoy them as much as I do...

Chicken Nuggets
1 1/2 cups GFCF Rice Cereal (no BHT please)
4 tablespoons tapioca flour
1 cup potato flour
1/2 cup shredded coconut
2 tablespoons sea salt
2 organic chicken breasts (deboned)
2 eggs or egg replacer
1 1/2 cups oil or more (sunflower, safflower, soy, almond, avocado, or peanut) watch for allergies

Mix dry ingredients together in a bowl, cut up chicken into nugget sized pieces and then dip into the egg. Place dry ingredients in zip lock bag, and then place egg coated chicken into the bag to toss; covering the chicken with batter. Fry until golden brown. Makes about 16 nuggets

Roasted Apple Chicken
1 roasting chicken with skin ( buy organic if you can)
1/2 lemon
salt and pepper to taste
1 small onion, quartered
1 apple peeled and quartered
1/4 teaspoon dry rosemary
1/4 teaspoon dried thyme
2 springs fresh parsley
1/2 cup chicken broth
1/2 cup apple juice (pure no additives)
1/4 cup melted ghee or other GFCF butter

Pre heat oven to 350 degrees. Rub inside of chicken with lemon half, sprinkle with salt and pepper. Add the onion quarters, apple quarters, dried herbs, and parsley to chicken cavity. Pour chicken broth and apple juice in bottom of the pan. Roast at 350 degrees for 20 minutes per pound. Baste with melted butter and juices from the pan several times. Season with salt and pepper.

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