Six-year-old Alan, a neglected child in foster care, cried alone in a church, begging God to send his mother to him. Amid his pleas, a voice from behind spoke, “I’ll take you.” Startled, Alan and his guardian, Nancy, turned to see a woman, Annette, who tearfully claimed to be his mother.
Annette explained her heartbreaking story: she became pregnant at 16 and, after being abandoned by her boyfriend, was pressured by her parents to give up her baby. Unable to care for him, she left him at a shelter, but never forgot him. Now, married with a daughter, she visited the church regularly, watching Alan from a distance. That day, however, she couldn’t resist revealing herself after hearing his cries.
Annette began the custody process, proving her identity with a DNA test. Though she reclaimed Alan, her decision came at a steep price: her husband divorced her, unwilling to support another man’s child, and her parents disowned her.
Despite the losses, Annette found happiness with her two children, showing that family is built on love and commitment, not society’s approval. Her story illustrates the power of redemption, sacrifice, and the courage to prioritize what truly matters.
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
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