Skip to main content

'LEST WE FORGET' ~ HONORING VETERANS DAY

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
~ John Fitzgerald Kennedy




AN AGING VETERANS PRAYER

by JOSEPH P. MARTINO

"America I loved you in my youth, with all my heart and soul ... And I still believe in what you stand for, now that I have grown grey and old. We live in a republic where freedom of speech, justice, liberty and equality for all, are the mortar, brick, foundation and cornerstone of our great democracy. Precious guidelines and undeniable truths that our founding fathers weaved and express so eloquently in the U.S. CONSTITUTION. Principles to strive for and live by not for just the present moment, but for a lifetime. Every second, minute, hour and day of each and every passing year. Our past and present veterans blood was shed and flesh was torn on foreign battle fields in defense of these shining truths and principles so others should remain free. So please keep us vets in your heart felt thoughts and prayers for we are growing old, you see. Liberty and freedom comes at a high cost and is never really free. For without the sacrifice of our brave armed forces there would be no liberty. So, always remember the one's who fell in combat and the aging veterans who still remain ... and when you meet and greet them tell them their heroic efforts in defense of freedom and liberty were not fought in vain."

Comments

Cindy said…
Very inspiring words.
You chose a wonderful photo and quote. And even as we honor them today, I am praying that someday soon it will no longer be necessary for Americans to fight and die for our freedom.
Marnie
Jane O' said…
I have always loved that quote of Kennedy's. Lovely and thought provoking post.
Kerri said…
A wonderful post, Joey. I love that quote of Kennedy's, and the poem is beautiful.
Indeed, freedom is never free, and always worth fighting for!
I'm honoring my veteran today, and all the others too :)
Thank God for their courage and sacrifice.
They deserve our admiration and gratitude.
Marysol said…
What Marnie said.

Being born on the island of Cuba, freedom is not something I've ever taken for granted.

Thank you my dear Joey for honoring all the valiant souls today.
Kennedy's quote says so much so precisely. Thank you for this thoughtful post.
A fitting tribute for veterans by a veteran which gives it so much more meaning.

My husband is the benefactor of the sacrifice made by so many veterans of the Korean war and he is always grateful for it.
Anonymous said…
An inspiring and thoughtful post, Joey. Thank you.
joey said…
Thank you all for sharing in the memory of this important day. Regarding the photo, the casket is that of the late Gerald Ford, thirty-eighth President of the United States, a long time Michigan resident whose life was filled with love of God, family and service to our country (Navy during World War II). Layered behind is a faint poppy and forward, the flag of this great country.
Rose said…
A very fitting tribute to veterans today, Joey! And thanks for informing us that the photo is of the casket of President Ford. He may not go down in history as one of our greatest Presidents, but I always thought of him as a man of integrity.
I am so happy, too, to see the tributes today to our veterans that they so richly deserve. Such a change from my youth, when soldiers returned from Vietnam!
Anonymous said…
This is a most thoughtful post. I had not heard that prayer so it was a special treat. Thank you.

I'll be praying for you and your sister this week. Hope is in research and I have faith that there will be a cure.

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...