Man on the Moon

Where were you when Appolo flew? July 20, 1969

It was time when we ate dinners together as a family. Most of the families in our neighborhood attended church together on Sundays. We were proud to be Americans, to fly the American flag on our homes or in our yards. I grew up in Greentree, a suburb of the South Hills in Pittsburgh, Pennsylvania. It was a suburb of homes built in the 1940' & 1950's for the proud men and women who returned from WWII anxious to fill their homes with the families they dreamed of having while they fought to keep America strong and free. I didn't know I lived in what would be called a detested suburb. To me Greentree was a small town where everybody knows your name. We had a local library, Girls & Boy Scout troops, Little League Baseball, parades and community swimming pool. We rode our bikes for exercise and transportation. Most of us were a healthy weight just from playing games and sports outside.

My family gathered around the television with pride and chills as an American was the first to step foot on the moon. We had the pride and ambition of winners. We were a country of makes who took pride their products. I still believe enough of us have the American spirit that made this country great. Our economy is down right now but we need not be defeated. This is a time for Americans to take stock of what we still have, decide what values are important to you.

While you are acessing your attitude of gratitude why not eat dinner tonight as a family without the television of cell phones on. Here is light easy to prepare meal you can make together.


Cruchy Chicken Salad

INGREDIENTS
3 packages (3 oz each) chicken-flavor ramen noodle soup mix
4 cups shredded Chinese (napa) cabbage (1 medium head)
4 cups red cabbage chopped fine
4 cups cut-up cooked chicken
1 cup rasins
1 cup shredded carrots
1/2 cup chopped red onion
1 cup sesame-ginger dressing
1 tablespoon sugar
1 cup wasabi peas
3 tablespoons sesame seed, toasted*


DIRECTIONS
In 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Break apart noodles before opening soup packages. Stir 2 of the seasoning packets and all of the noodles into boiling water. Cook 2 to 3 minutes, stirring constantly, until noodles are tender; do not drain.

In large bowl, toss noodles, cabbage, chicken, carrots and onion. In small bowl, stir together dressing, sugar and remaining seasoning packet. Toss dressing with salad.

Cover and refrigerate up to 1 hour. Stir in wasabi peas and sesame seed just before serving.
*To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.