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


Creamed Spinach and Fish Chowder Feingold Recipe

>> Monday, March 2, 2009

Two perfect recipes for the winter. Just the right thing to warm you up. These are reprinted from the Pure Facts newsletter from the Feingold Association of the United States (FAUS) .

Creamed Spinach
3-4 servings

1 10 oz frozen chopped spinach
2 Tablespoons butter (may use CF)
2 Tablespoons flour (may use GF)
1 cup milk (substitute)
salt and pepper to taste
2-3 sliced cooked bacon, crumbled

Boil the spinach until thawed; drain. Rinse the saucepan and add the butter. When it has melted, stir in flour till it is blended with butter. Slowly whisk in milk, stirring while the white sauce simmers. Season. Add drained spinach to sauce. Top with bacon bits.

Fish Chowder
3-4 servings

1-2 potatoes, peeled and cubed
1 onion, peeled and diced
2 Tablespoons butter (CF)
1/4 cup flour (GF)
2 cups milk (subsitute)
1/2 pound fish fillets, cut in cubes
1/2 teaspoon salt
dash pepper
1 Tablespoon soy sauce (GFCF)
1/2 cup frozen corn

Cook the potatoes in the water until tender; drain. In a large pot, lightly saute the onions in butter. Add flour, stirring with a whisk, until combined. Allow it to cook for a minute. Add the milk slowly, stirring constantly till smooth. Add th fish, salt, pepper, soy sauce, and frozen corn. Cover and simmer for about 15 minutes, stirring occasionally. Add the potatoes. Heat through. You can also add a handful of frozen peas for some more veggies.

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