Young Therobreds- Rose Petals

Our groups song when we get through with professional video will upload let me know what you all think.

IF I DIE TONIGHT

IF I DIE TONIGHT

If I die tonight what would I want you to know,
If I lost my life tonight where would you go,
If the darkness came for me where would my light show,
Blood of my veins but does my love flow,
I guess I want you to know my heart is tied to yours,
After you it closed all doors,
You got the ceiling and I need no floors,
It is for you alone I got no more one mores,
If the life left me there is no need to stay,
I would never to ask you to live that way,
But Just once you know what I have to hear you say,
I will look down and trust I know baybay,
So if the darkness takes me just know the light will shine,
And for an eternity only you will be mine,
I will wait for you on the other side,
But live life just save that little part of you that we said was mine,
And trust my love will flow with the rain,
That’s just me trying to wash away your pain,
So break away from it because I leave no chains,
God will send another to take those reigns,
So If I die tonight I want you to know I did not go,
So let the light show and go with the flow,
Because My Love will watch over you Blow for Blow,
And God will take you and the right way he will Show.

By: Carlos ‘Los’ Lightsey

Free verse

Trapped in a mind of sin,

Got me asking how Lord can I win,

How can I get past me,

And look for the way you want me to be,

I just don’t understand how,

And at times I swear it’s got me down,

But you tell me lift that head up,

Because you got me; you never get fed up,

But the devil out here trying to get me with the set-up,

And he just waiting like a voice box; cause you know I’m going to hiccup,

But you are there to help me hold my breath,

You tell me; you got me in the life after death,

But these burdens I swear they way down on my chest,

I need more strength to study this so I can pass the test,

I want that grade; I need that A,

I need your help; I need your Grace,

So here I am; Here I pray,

Hoping here in my heart; you will stay,

So forgive me for my past transgressions,

I know this seems like an obsession,

Or maybe it seems like just another session,

But in truth this is my faults my confession,

I am weak without you,

I will break without you,

My future is bleak without you,

I can’t get on that winning streak without you,

So here I am on the platform,

And this voice box is getting a little warm,

I’m ready to try and scream your name,

I don’t seek riches, glory in life, or even fame,

All I want is the truth of your words,

Anything else seems to much, too absurd,

So in a since I digress,

This is my passion of Christ address,

So take me below that water and let your blood run through my veins,

Because I want the best, I am tired of the same.

 

ST. Judes We Need Your Help

Help ST. JUDES needs YOU!!!!

Hey if anyone would like to help us with this cause hit me up.  http://utd.stjude.org/loslightsey

 

We are looking for team members and groups to start new teams. There are prizes that teams and individuals can get and win. Also there is a big prize for the college that raises the most money. any help you can provide is good. No help is to small.

 

Thank You,

 

Carlos ‘Los’ Lightsey

 

Message me if you want more info. or if you would like one of our representatives to come speak at one of your meetings.

Cancers of Stress

It was settling, calming, coming to a stand still,

Life was getting easy, should have known too surreal,

Thunder came, and down came a shudder and rain,

A chill ran down the spine, and the world brought on the pain,

A family broken by drugs and a conqueror of greed,

A busted love, A busted heart, one defeated sent to knees,

Screaming in vain, filled with blame, praying for a better change,

Going insane, feeling drained, wasted youth oh what a shame,

How can the progress in this house made of stone,

Burdens of family stressed, how can they move this along,

Without courage and strength, are they destined to fail,

Surrounded by screams and chants of words like “go to hell”,

Outside hope, they see as their only way to prevail,

But the only contact anymore is via text, call, and voice-mail,

Because stranded in a search for a better life, is their hope,

All wishing it would come faster but life just says nope,

But their hope, as fast as he can, continues,

Till the day he’s able to come back to the rescue,

So they can move on to the best of life’s happiness,

But until then this family suffers in life’s cancers of stress.

 

By: Carlos Lightsey

Chicken Noodle Soup with Dill

Chicken Noodle Soup with Dill
Most versions of chicken noodle soup aren’t in dire need of a makeover, though we did come across one with heavy cream and a cup of Parmesan when we were researching this book. It is however undeniably comfort food for many (especially sick) people and so we had to include it. And we were able to give it a little makeover—whole-wheat egg noodles as opposed to regular add fiber and nutrients and the reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have

Serves 6 Prep Time 20 min Total Time 50 min.

Ingredients

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stal celery, diced
3 tablespoon minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoon chopped fresh dill
1 tablespoon lemon juice, or to taste
Cooking Directions

Step 1

Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.

Step 2

Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Nutrition Info

Serving: Per serving
Calories: 267
Carbohydrates: 18g
Fat: 4g
Protein: 38g
Dietary Fiber: 2g
Saturated Fat: 2g
Monounsaturated Fat: 1g
Cholesterol: 90mg
Potassium: 330mg
Sodium: 329mg
Exchanges: 1 starch, 1 vegetable, 4 lean meat
Carbohydrate Servings: 1

A Hot Summer Day Screams For A Frozen Treat

A Hot Summer Day Screams For A Frozen Treat
9 May 30, 2012

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74

Is anyone else craving something cold? Man, it was hot this weekend and I all I could think about was beer POPSICLES.

Popsicles are SO easy to make. All you have to do is mix some 100% fruit juice with some fruit and put it in a popsicle mold or a cup. You don’t need fancy equipment and popsicle sticks can be found at your supermarket or crafts store.

You are using the natural sugar found in the fruit juice to sweeten these popsicles and they turn out plenty sweet.

When I was a kid, we made popsicles with KoolAid and about 10 cups of sugar. I LOVED those 🙂

Below I have featured a book called “Pops” which is an amazing collection of ideas for making popsicles. Truly, you will be disturbed by the detail and beauty of these recipes and photos.

Since, I am lazy, I like to keep it simple. Some easy ideas for popsicles:

pureed watermelon
vanilla almond milk for a non-dairy popsicle
apple juice and crushed strawberries
flavored yogurt (just put in the stick and freeze)
I made these “Grape Pops” (above) with popsicles sticks that I bought from a craft store (I also saw popsicle sticks at a Dollar Store) and Dixie Cups. Place plastic wrap or foil over the cup before you put the stick in so it stays up.

You will save money if you make your own popsicles versus the packaged ones and yours will have real fruit and less sugar. (I’m not talking about those colored sugar water pops – but the ones with real fruit.)

If you want to get fancy you can buy popsicle molds. I have included a link to the most popular popsicle molds on Amazon. I bought some EL-Cheapo ones ($4) at the grocery store and couldn’t get the popsicles out of the molds, argh. If you think you are going to make a lot of popsicles, I say go with the top.

Ever attempted to make your own popsicles? Please share!

print
Grape Pops Recipe

(from Pops! Icy Treats for Everyone by Krystina Castella (Quirk Books, 2008))

(makes eight 6-ounce pops)

1 1/2 cups seedless red grapes, cut in half
4 1/2 cups white grape juice

1. Divide the grape halves among the pop molds. Pour in the grape juice and insert the sticks. Freeze for at least 6 hours.
2. Remover from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy these pops as you would a fine wine.

66 calories, 0.2 g fat, 15.7 g carbohydrates, 0.8 g protein, 0 g fiber, 2 mg sodium, 1 PointsPlus

Turkish Pasta with Bison Sauce

Turkish Pasta with Bison Sauce
Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

Serves
8
Prep Time
60 min
Total Time
60 min.

Ingredients

2 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
1 tablespoon minced garlic
2 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound ground bison
1/2 cup pomegranate juice
1 14-ounce c diced tomatoes
1 cup chopped fresh cilantro, divided
1 tablespoon chopped fresh mint
1 tablespoon lemon juice, plus more to taste
1 pound whole-wheat wide pasta, such as pappardelle or fettuccine
1/2 cup nonfat plain yogurt, preferably Greek-style (see Note)
Cooking Directions

Step 1

Put a pot of water on to boil.

Step 2

Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.

Step 3

Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it’s too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.

Step 4

Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.

Nutrition Info

Serving: Per serving

Calories: 380

Carbohydrates: 54g

Fat: 10g

Protein: 23g

Dietary Fiber: 10g

Saturated Fat: 3g

Monounsaturated Fat: 3g

Cholesterol: 30mg

Potassium: 291mg

Sodium: 264mg

Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 fat

Carbohydrate Servings: 3

Vietnamese-Style Beef & Noodle Broth

Vietnamese-Style Beef & Noodle Broth

Inspired by pho–traditional Vietnamese soup–this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Serves 6

Prep Time 15 min

Total Time 30 min.

Ingredients

2 teaspoons canola oil
1 pound beef flank steak, very thinly sliced against the grain (see Tip)
4 cups chopped bok choy, (1 small head, about 1 pound)
4 cups reduced-sodium chicken broth
1 cup water
4 ounces wide rice noodles
2 teaspoons reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tablespoon chopped fresh basil, or to taste

Cooking Directions

Step 1

Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.

Step 2

Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Nutrition Info

Serving: Per serving

Calories: 235

Carbohydrates: 19g

Fat: 8g

Protein: 22g

Dietary Fiber: 1g

Saturated Fat: 3g

Monounsaturated Fat: 3g

Cholesterol: 33mg

Potassium: 451mg

Sodium: 209mg

Exchanges: 1 starch, 1 vegetable, 2 1/2 very lean meat

Carbohydrate Servings: 1