Meet One of Our Best Friends

Kelly and Hannah Marsh 

On the evening of August 1 of this year I got a call from a woman who sounded like she really needed help. Her name was Kelly Marsh and she had just come to town from Florida to see a specialist for her daughter, Hannah, at Cincinnati Children's Hospital.  Her daughter had been recently diagnosed with a rare disease called Hemophagocytosis Lymphohistiocytosis (HLH).   At that time she thought they would be in the hospital for a short while and then would be released to a local hotel where they would have to stay quarrantined during the rest of Hannah's treatments so she asked if I would be able to help with delivering groceries, etc. 

Since then Hannah has endured IV poles, medications, tests, more tests and a bone marrow transplant.  I have followed every step via the Carepages link that Kelly updates faithfully and I finally was able to meet these incredible women when I helped them move to an apartment in town where they will settle in for the next several months.  I will continue to be inspired by Kelly and her positive attitude throughout this ordeal and by Hannah because she is one brave little girl. 

If you want to learn more about Hannah you can follow the Carepages link below.

Carepages/Hannah Marsh

Recipes for Busy People

INGREDIENTS

(16-ounce) package rigatoni or penne pasta

2 large eggs

1 cup whole milk

4 ounces  shredded part skim mozzarella cheese

3 ounces grated Parmesan cheese

1 (15-ounce) container part-skim ricotta cheese

4 ounces sliced pepperoni, cut into slivers

1 (10-ounce) package frozen peas

1/2 teaspoon salt

1/4 teaspoon ground black pepper  

DIRECTIONS

 1. Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs.

2. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish.

3. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined.

4. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set.

Let stand 5 minutes before serving.