I keep walking on,
The hood on my dark jacket up,
The weather pefectly reflecting my mood.
Rain......sadness pouring from a rumbling blackened sky,
The river roaring in its anger, like me, pushing forward.
I see birds soaring,
Sweeping, diving, calling to each other,
Just enjoying the moment.
I push on
Still full of sadness and anger.
As I walk on,
I catch a glimpse of color
Out of the corner of my eye.
Faint, but there in the darkened sky,
Ending on a mountain top on one side
And disappearing into the town on the other.
Instantly, I was filled with hope,
My anger rolled away,
Slowly with the clouds.
My sadness dried up with the rain
Only a gentle mist of remembrance lingered.
My end of the rainbow moment God gave me
To remind me to push through the storms of life.
At the end there will be a rainbow.
Last year, Joshua gave me a prism. It sits in my dining room window, but the angle of the sun was not right to "catch the rainbow". Since Josh's death, the angle of the sun has been right and I have rainbows scattered across my walls and floor every morning reminding me of my precious son.
I miss you, Josh. I love you,
Joshua is survived by his parents Greg A. Hall of Avon,Colorado and Tammy Renee' Cupp of Staunton, Virginia; paternal grandparents Richard & Kay Hall of Lynchburg, Virginia; maternal grandparents LeBron & Helen Holbrook of Fredericktown, Missouri; maternal great-grandparents Marlin and Neva Starnes of Summerville, GA; and a sister Alissa Joy Hall of Staunton, VA. He is also survived by his step father S. Michael Cupp, a step-sister Kristin Cupp, a step-brother Mike Cupp, uncles, aunts, cousins and many extended family members and friends who love him very much.
Joshua was proceeded in death by his paternal great-grandparents Joshua & Tula Stephens and his maternal grandmother, Beverly Starnes Holbrook.
Memorial Services will be Sunday Sep. 21, 2008 at 2:00 P.M. at Thomas Road Baptist Church, Pate Chapel, with Pastor Jonathan Falwell, and Pastor Tom Frietas officiating.
Joshua went home to be with Jesus and now lives in peace in a place where there is no more pain or suffering.
Joshua was born July 27, 1990 and shared a birthday with his maternal grandfather, LeBron Holbrook. He was named Joshua Marlin in honor of his great grandfathers, Joshua Stephens and Marlin Starnes.
Joshua was born in Fairbanks, Alaska and lived in Delta Junction, Alaska for many years with his parents.
Josh enjoyed writing stories, and various types of music and art. He was involved in drama programs while attending Fort Defiance High School.
Joshua loved his friends and was always available to help them in any way that he could. He would talk to them for hours on the phone if they were dealing with a problem. He would give them any material possession he owned if they wanted it, and he freely gave of his money if he felt someone was in need. He loved to buy small, sometimes silly spur of the moment gifts for his loved ones just to show them that he cared.
One of Josh's best friends from grade school had a serious case of cancer. Josh did whatever it took to visit and keep in touch with his friend throughout his illness. He was faithful to his friend for over eight years as the friend struggled with cancer. When Joshua found out that his friend was cancer free, he was filled with excitement and could not contain his joy. Being there for those he loved was as natural as breathing to Joshua.
Josh loved the outdoors, camping, and had a soft spot in his heart for animals. Animals seemed to sense something in Joshua that attracted them to him. He was thoughtful and reflective and longed to make right the wrongs in the world.
Joshua loved to walk in the rain. No matter what time of the day or night, if it began to rain, Joshua would run outside with a smile on his face and let the rain soak him. He would come inside tracking up the floors and smile that Josh smile as if the rain had washed away all his cares.
Joshua was teaching himself to play the guitar and would practice for hours on end. Any free moment he had, we would find Joshua strumming on his guitar and sharing with someone something new he had learned or a song he was working on.
Joshua's passing has left a deep void in my heart and I miss him very much. I know he is at peace now and I look forward to one day holding him in my arms again.
I love you, Josh.
After we had eaten, I saw her playing with some children. When her father came out, she said she was playing with her "cousins". The father smiled and said, "You mean friends." She then came over to me and saw my bag with Dachshunds on the front of it and wanted to know if I had puppies in my purse. I laughed and told her "No, but I have puppies at home."
After eating, we spent the afternoon driving in the mountains and had an ejoyable, relaxing afternoon.
First you need to clabber your milk. I do this by taking my raw milk either directly from the cow (after straining to remove any impurities) or from milk that has been refrigerated. You can use milk with or without the cream. I pour the milk into stainless steel bowles and then cover loosely and allow to sit until it clabbers. Sometimes this takes 24 hours and sometimes, if the weather is cooler, it takes up to three days. The first picture shows what the milk will be like when it clabbers. It will form a solid mass in the bowle and when you touch it, it will be kind of "springy". When the clabber has set up, I then bring clean water almost to a boil and then pour the water over the clabber in the stainless bowl and allow this mixture of clabber and very hot water to sit for 10 minutes. You will want to use a spoon and break up the clabber so that the hot water can get to the curds to cook them. The water clabber and water mixture should be the temperature of a very warm bath that you have to inch into ever so slowly. In other words you should be able to put your hand in the mixture without scalding yourself, but when you do so, you should think "Wow, that is really hot!"
After the clabber and hot water sit for ten minutes, drain the mixture through a strainer. You can save the whey (the watery part) and use it to feed your chickens, cook with it, or water your garden with it, if you like. What is left are the curds. They will only be partially cooked and very soft.
Now you want to take the remaining very hot water that you have heated and pour it over the curds and let it run out of the strainer. As the heat hits the curds they will begin to heat up and cook very quickly. This part requires a little trial and error to know when the curds are right. With time and experimentation, you will be able to tell when the curds are cooked and at that point you want to rinse with very cold water until the curds are completely cooled down. If you do not cool the curds down, they will continue to cook and even melt (and that makes a big mess, as I know from experience!)
In the end, your cooked curds will look like the following picture. You then allow them to drain for about 30 minutes to get all the water out. Salt to taste and store in the refrigerator. You can add a little cream or milk back to the curds before eating, if you like a moist cottage cheese. I prefer to eat mine dry. I like it in my salad, and on my baked potatoes and I use it in my lasagna.