By Marie Fagan Peart | marie@haldimandpress.com
What do you love? That is the question I posed to Jean Lynch. I already knew that she loved travelling with Tom, her husband of 55 years. For the last six years they have made their way to Florida for the winter, with their fifth wheel and Honda trike in tow. That was sidelined this year due to Tom’s knee surgery. They enjoy camping because their dogs can join in the fun.
Jean, in particular, takes great pleasure in kayaking. But it’s the people they have met at their Florida park that bring great joy to their lives. They have made friends from all over Canada and the United States and now consider many to be as close as family. There are numerous potluck dinners and the recipes Jean has shared are a couple of their favourite dishes to take along. Jean told me how Tom bragged to everyone about the chicken, so many were asking for that recipe.
I discovered that Jean and Tom are high school sweethearts. She told me a sweet story about their second date. They headed to the Caledonia Fair and, as they entered the main gate, a gentleman approached and asked if he could take their photo. It cost $5, which was a lot of money then, but Tom paid. The photo arrived in the mail to Tom’s home and, to this day, that framed picture has a place of honour in their kitchen. That’s the photo you see here.
Together they have two children, four grandchildren, and two great-grandchildren. Over the years, Jean has raised collies and shelties, boarded dogs, and operated a dog grooming business. Today, these “high school sweethearts” focus on socializing with friends and family, and appreciate travelling while they can. Enjoy!
Sausage Creole
1 ½ pounds farmer’s sausages, cut in pieces
1 ½ cups onion, coarsely chopped
3/4 cup green pepper, coarsely chopped
3/4 cup celery, thinly sliced
1/3 cup flour
1 ½ teaspoons chili powder
1 ½ teaspoon sugar
1 ½ teaspoons salt
1 (28 oz) can tomatoes
1 (14 oz) can tomato sauce
Bay leaves
Hot cooked rice
In a fry pan, slowly cook sausages until browned. Remove sausage to a slow cooker.
Sauté onion, green pepper, and celery in pan drippings until tender. Combine flour, chili powder, sugar, and salt. Sprinkle over sautéed vegetables.
Add and break up tomatoes, tomato sauce, and bay leaves. Stir until well combined.
Spoon mixture over sausages. Cover and cook on low for 5-7 hours. Serve with hot rice. Makes 6-8 servings.
Crock Pot Chicken & Stuffing
4 chicken breasts
Salt and pepper
1 cup chicken broth
4 slices cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup of milk
1 box stovetop stuffing
Place chicken in slow cooker. Sprinkle with salt and pepper. Add broth and cheese.
Mix together the chicken soup, mushroom soup, and ¼ cup milk. Pour over cheese and smooth around the edges.
Sprinkle box of dry stuffing over top. Cook on high for 4 hours or on low 6-8 hours.
