For years, Lydia Edwards has graced us with her wit, her uncanny ability to draw one into a story, and invited us to share in some of her wonderful family recipes! And though Lydia will continue to remain a regular contributor to Redfined, we reached out to a beloved member of First Baptist, Ann Covington, to learn some great new recipes to cook together this summer.

I didn't know what to expect when meeting with Miss Ann Covington. We had discussed sharing some recipes and taking a bit of time to talk about cooking. Still, whatever I expected, I was wholly blessed by the opportunity to sit and listen to Ann talk about life, her family, raising children, and the art of cooking. As we sat and talked about her family and raising her children, she remarked that "cooking is becoming a lost art." And I think she's right. We both agreed that life has become so busy that it can be challenging to find time to slow down and prepare a meal.

Cooking has always been an important part of Ann's family. She has three daughters and one son, and she raised each of her girls to be good cooks and strong-willed. "I am opinionated and strong in all my opinions, and the girls are also." I couldn't help but laugh at Ann's candor, but if I'm being honest, I hope I raise my daughter in the same way. A strong world demands strong people, especially strong women. In fact, one of Ann's daughters is a two-star general serving with the Army Corp of Engineers. I'd say she raised strong daughters indeed.

I found out during our talk that Ann had agreed to meet me on her birthday, of all days. (Happy birthday, Ann!) In the midst of preparing to host her children later that day, she had taken time to sit and talk with me. I'm thankful for the time she set aside, but it all feels very providential in hindsight. So much of our conversation revolved around time, both the time we have for ourselves and the time we spend with others. As she's gotten older, Ann has committed to practicing an attitude of gratitude. Now that's a phrase you hear pretty often. It's something we express in passing without really considering how challenging living a life full of gratitude can be, but Ann has clearly and carefully dedicated herself to this challenge. "I am grateful for my life, my family, my church, and my friends." I could see Ann catch herself for a moment right after those words–as if she was holding onto that feeling of gratefulness. She was practicing what she preached, making sure not to take a single one of the things she had just mentioned for granted. Of all the things I learned from Ann that day, I discovered the most during this sweet silent moment, as she reflected on her life and gathered herself to continue the conversation.

Ann doesn't take anything, not one moment, not one visit for granted. And neither should we. Whether we're attending a church, spending time with our family or friends, or even cooking a meal with loved ones, we need to savor those moments. Something Ann said later in our conversation solidified this for me. "When you're young, the years go by fast, and when you're old, they go by even faster." When we had concluded our visit, I walked away challenged to treat my days with far more care, cherishing the people around me. Spend time with your family or friends. If you have children, hug them tight. If you have a group at church, invest in them, and if you don't, I'm sure there's a place where you belong. Find your place and cherish your people. I met with Ann to talk about food, but as is usually the case when we visit with those much wiser than we, I walked away with much, much more to consider. And if you're looking for some recipes to share with those you love, Ann has given us some great ones to enjoy.

White Chocolate Bread Pudding

Pudding:

• 1 Loaf White Bread "I used the Walmart brand...no need to go expensive."

• 4 Cups Milk

• 2 Cups Sugar

• 3 Eggs

• 1 Stick Real Butter (Not Margarine)

• 2 tsp. Vanilla Extract

Mix milk, eggs (slightly beaten), and sugar together with a spoon, then add butter (melted) and vanilla and mix well. Add bread pieces. Pour in a 13x9 baking pan and bake for 1 hour (or until a knife comes out clean when inserted in center) at 350 degrees.

Topping:

"I use less topping."

• 12 oz Bag White Chocolate Chips

• 6 tsp. Water

• 1 Stick Real Butter (Not Margarine)

• 1 cup Powdered Sugar

• 2 tsp. Vanilla Extract

Microwave chips with water (30-second increments stirring between each increment to melt evenly). In a separate bowl, melt butter and stir in powdered sugar and vanilla. Add sugar mixture to melted chips, combine well and pour over pudding while warm.

Baked Green Beans

• (2) 16 oz Cans of Cut Green Beans, Drained

• 1/2 Cup Brown Sugar

• 1 Stick Butter

• 6 Strips of Bacon, Cut in Half

• Pinch of Garlic Powder

1. Add green beans to an oven-safe casserole dish.

2. Melt butter, mix with sugar, and pour over beans.

3. Top with six strips of bacon, cut in half, and season with garlic powder.

4. Bake 35 minutes at 325°F

Shrimp Pasta

• 1 lb. Shrimp, Peeled & Deveined

• 4 Large Fresh Mushrooms, Chopped

• 6 Green Onions, Tops Included

• 1/2 Stick Butter

• 1 Jar Alfredo Sauce

• (1) 8 oz Box Vermicelli, Cooked & Drained

1. Combine shrimp, mushrooms, green onions, and butter. Cook until shrimp turn red. Do not overcook.

2. Add one jar alfredo sauce.

3. Cook vermicelli, drain and add to mixture.

"You can use chicken breast instead of shrimp." 

Slaw (Asian)

Dry Ingredients

• Cabbage, Chopped Fine

• Green Onions, Cut Fine

• Almonds, Cut Fine

• Sunflower Seeds

• Chicken Raman Noodle Soup, Crushed Noodles Only, Dry

Dressing

• 1 Cup Oil

• 1/2 Cup Sugar

• 1/4 Cup Apple Vinegar

• Season Mix from Chicken Raman Noodle Soup

Do not mix the dressing with dry ingredients until ready to serve.