Fete nationale le quatorze Juillet.

Tarte Montmorency

   Those of you that read my blog might remember that every 14 Juillet, July 14, I make something with cherries. I fell in love with French culture and cooking in 4th grade when I began taking French. The school system I went to from 4th to 10th grade began Foreign Language classes in 4th grade. They were not optional, everyone took them. The French teacher would come to the classroom several times a week for nearly an hour if I remember correctly. My teachers name was, Madame Pothier, pronounced po-tee-ay. Some of my classmates thought she was odd. By American standards she may have been. But to me, she was amazing and inspiring. I honestly think that teaching "facts" is not as important as teaching how to find "facts" on your own, or in other words how to be resourceful. Nor is teaching "facts" as important as inspiring a student to desire more. I understand the value in teaching "facts", particularly in the area of dates, treaties, math and science related subjects, grammar, geography and a few other nuts and bolts curriculum. But to instill a passion for something begets the students' desire to pursue and learn way past the boundaries and confines of a classroom, textbook and teachers knowledge and perhaps bias. That being the barometer for a good teacher, Madame Pothier was one of the best I had as I still read about France, its history, culture, food, art and well just about anything I can. She sowed that into my life. Thank you, Madame. I even like L'Oreal for a number of things. :-)

   Typically, I make a full French meal on 14 Juillet, in honor of Bastille Day. I love holidays that commemorate freedom, and truly this one does just that. However, working full time and being mindful of what I eat just now, I will limit my French fare to something cherry. Two years ago, I posted a delicious Basque Cake. Last year, I posted a yummy Clafouis aux Cerises, which is a cherry cake but quite honestly it is more like a custard or pudding. We loved both of those. Today's contribution is a Tarte Montmorency, or Morello Cherry Tart. You will need to scroll down on that link to see the Tarte Montmorency recipe. There is some interesting reading on the way down though. Here is the recipe I used from the above web site.


Tarte Montmorency

1 unbaked pie shell
2 pounds cherries, pitted
2 tablespoons butter
1/2 cup sugar
2 eggs
1/4 cup flour
1 cup milk
1 tablespoon Kirsch

Fit the pie shell to a 10 inch tart pan and prick the bottom several times with a fork.

Melt the butter in a saucepan and add the cherries. Cook for 5 - 6 minutes, shaking the pan from time to time. Add 1/4 cup of the sugar and continue cooking the sauce thickens and caramelizes slightly. Remove from heat and pass through a sieve. (You won't need the cooking juices.)

Spread the cherries on top of the tart shell.

Beat the eggs with the other 1/4 cup of sugar and the flour. Stir in the milk and the Kirsch. Pour this mixture on top of the cherries. Bake at 400° F for 40 minutes.

Allow to cool completely and serve cold.

Makes 6 - 8 servings.
Recipe found on Easy French Food, at http://easy-french-food.com

Morello Cherry
Dark mahogany red cherries that provides juice for use in making brandies and liqueurs. Morello cherries, which are very sour tasting, are commonly used to produce preserves, canned cherries, cherries in syrup, or dried cherries. Definition provided by http://www.recipetips.com.

   Bing cherries were the only fresh cherries available to me. This variety of cherry though like the Morello in that they are large, dark red and good for baking, are not sour but sweet. Next time I make this tart, I am going to use Oregon Fruit canned Morello (Montmorency) cherries so that I can taste this with the more tart cherry. And by way of a nice perk, they are already pitted. I just stocked my pantry with 4 cans of these cherries.

I have used the Oregon Fruit Product brand for years. The quality and quantity in every can I have used has been excellent.

   Those of you that pitted cherries years ago by hand may remember little devices held in one hand that resembled the end of a syringe that you use your thumb to apply the pressure with. You place the cherry in a little spot between the thumb where the tack head like piece was and the fore and middle finger were, pushed and your pit popped out. Well, after serving me well for many years, I threw mine out some time ago as it had rusted. I had no idea it was going to be so difficult to replace that faithful little tool. This is the only cherry pitter I was able to find, and I found it at a local hardware store.

I had no choice but to buy this one. I did not completely mind. After all, I figured the grandchildren would enjoy it, and it seemed to be efficient in that the juice and pits were going to drop in a case I could dump out when full. Seemed okay. Overall, it was better than cutting each and every cherry around its pit and then pull the pit away from the flesh. The Cherry Chomper is however no where as handy as it is portrayed to be, nor is it always successful at shooting the pit out. So as I said before, it is the canned cherries next time. This tart is good. The texture is wonderful and the flavor is too. But not worth the cherry hassle.


   This is every ingredient needed for this Tarte. Yes, I am going to sloth by and use a store bought pie crust. Only however because of the time I am going to have to put into pitting that bowl of 2 pounds of cherries.

   I always soak fresh fruits and vegetables in good squirt of Shaklee's Basic H and water before doing anything else to them. Stems off first.

And now the pitting. I wear latex gloves any time I am handling cherries, blueberries, blackberries, any other dark staining fruit or jalapenos. As you can see here, the Cherry Chomper is not the gadget I thought it was suppose to be.

Pitting accomplished. I am going to need to find real cherry pitter. That Cherry Chomper would be okay if grandchildren were going to pit a handful or two of cherries, but that is about it.

Store bought crust turned out nicely into tart~quiche plate and cooked cherries placed into the unbaked crust.

Sugar, eggs, flour, milk and Kirsch beaten together and poured over cherries. Do not use cherry Brandy in place of the Kirsch. The Kirsch is actually Kirschwasser which in German simply means cherry water and is categorized as a brandy. This liquor however is made differently than traditional cherry brandy. It is not the syrupy sweet, overly flavored liquor that common brandy is.

Kirschwasser

Tarte done baking. Now to completely cool.

First slice out.

Ready for Jon and I to enjoy.


Like most everything else I bake anymore, after a day or so it is off to work with Jon. We just don't eat that much in the way of baked goods. I do love to bake them though so having Jon's office to share with makes it possible for me to enjoy baking, tasting a bit of the results and not over doing it. And they think they are getting the better deal here. :-)

The left over cooked cherry juice with butter will become a scrumptious thickened sauce to which I will add some almond flavor this upcoming weekend. Somebody around here is having a birthday and a sauce like that will be splendid drizzled on chocolate cake.

 Jon has wanted to try growing cherry trees. The flesh will be removed from the pits, they will be dried thoroughly, put in an airtight jar and refrigerated until January. They will then be planted in pots and the small (probably 8-10 inch) saplings will be transplanted in the yard in late spring. It will be three years at least before we see a cherry, but it will be fun to watch!

New take on an old dish... and a new do.

New take on an old dish...

Monday the 14th, was Bastille Day, and I mentioned earlier that I would be trying a second recipe using cherries as I usually do for that day, and that I would post the recipe if I liked it as much as the Cherry Cake I made right before, Bastille Day . I did not make that cake, in fact I skipped dessert entirely that day. I did make a dish that is an interesting and delicious twist on an old French favorite. Ratatouille, is a French dish that is in it's simplest form, stewed vegetables. It is very common in the summer as it uses plenty of fresh summer produce. It is associated with country or Provencal cuisine rather than Parisian. There are a number of recipes available that convert this country fare into city dining, simply by adjusting the herbs, perhaps adding mushrooms, and the way it is assembled and presented. But, it is all yummy & healthy, Ratatouille.

Most recipes saute and then stew the vegetables together. I prefer to gently saute the eggplant and then the zucchini in olive oil and freshly chopped garlic. The remainder of vegetables, tomatoes, onions, peppers, and all of the seasoning of which I use plenty of Herbes de Provence and more garlic, I simmer into a sauce. I then layer the sauteed eggplant, zucchini and sauce just as you would lasagna. On occasion, I do saute and then lay the eggplant and zucchini out in a swirl, in a quiche dish and then pour the sauce over and bake. But this year I tried something new. Quiche is French, and Jon, likes quiche. He certainly likes quiche better than a plate full of stewed vegetables, so I decided to tweak the Ratatouille experience this year.

Quiche: a non~sweet pastry crust shell with a savory custard filling made from heavy cream, eggs, cheese, seasonings and any vegetable or meat~seafood of your choice. My personal definition.

Ratatouille Quiche

Your favorite non~sweet pastry crust, enough for a 9~ inch dish
3/4 pound Italian sausage ( I use turkey Italian sausage links and remove from casing)
2 cups peeled and diced eggplant
1 cup sliced zucchini
1 cup peeled and diced tomato
3/4 cup chopped yellow onion
1/2 cup red bell pepper strips
3 cloves garlic, minced
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
2 teaspoons Herbes de Provence or...
equal parts, 1/2 teaspoon each of Rosemary, Thyme, Basil and Tarragon
Salt and freshly ground black pepper to taste
3 eggs
1/3 cup heavy cream or milk

Preheat oven to 325°.
Line a 9~inch quiche dish or pie plate with pastry. Using a fork make just a few holes on the bottom and sides of your pastry shell.
Bake shell for 3~4 minutes at 400 degrees F.
Remove shell from oven and prick a few more times on both bottom and side.
Bake 6~7 minutes longer.

Brown and cook sausage until done and crumbled. Drain well.
Combine and mix well the sausage with eggplant, zucchini, tomato, onion, bell pepper, garlic, cheeses and seasonings.
Pour into pastry shell.
Whip eggs and cream together. I use my blender.
Pour over sausage and vegetable mixture.
Bake at 325°
325° for 55~65 minutes or until set.
Let stand 10~15 minutes before cutting.

Due to the high water content of the vegetables, you must bake the pastry shell first. Normally, you bake quiche pastry with the filling and only once. You will have an ooey gooey crust if you skip this step.

Serve with an heated crusty bread loaf.

Bon Apetite!

UPDATE:
Kim, over at NannyKim's Recipes tried this and said it was the best quiche she had ever tasted. Wow! Thanks for the compliment, Kim. She did go crust~less for hers. Here is her post on the quiche.


and a new do.

I also mentioned that I would be trying a new hair stylist on this particular Monday, Bastille Day. I was in desperate need of a trim... no, I was in desperate need of an hair cut. Finding someone in a new town can be tricky and somewhat scary. So, I did what I figured was the safest thing to do. Selecting women that consistently had smart hair, I inquired at church regarding who I might want to make an appointment with.

These pictures reflect my choice of stylist and the work he did. I love this cut. It is so versatile. I can go casual, very dressy, semi~up, and is so incredibly easy to maintain. Even sloppy it looks good. This gentleman was highly recommended, and I will be one of those recommending him in the future.

We had never met he and I, but he knew I had been referred by ladies at church. So after we discussed hair styles, we began to talk about church, how it was I had moved here, his experiences with family leaving the area, and how he got started in the hair business. He told me he was an accountant, and this was suppose to only be part time. He got into the hair business as a hobby really because he just enjoyed it. He told me how he has had to cut back his accounting hours because the stylist work was growing so quickly. Just about the time he took a significant chunk off of my hair, in a highly visible and crucial spot, he dropped the how much he enjoyed "BARBER SCHOOL" bomb. I am not sure just how much Barbering School has changed since I went to Cosmotology School in the late 1970's, but at that moment I was very interested in finding that out. As it turned out, Barbering has come a long way. Without getting on some state/gov web site, I see very little difference, and this guy was good with all types of scissors, chose my style for me, and I am very happy and impressed with how fast he cut and styled a wonderful new do. It is so versatile! Oh, I already said that didn't I?

Clafouris aux Cerises

or ahem.. Cherry Cake.


You may remember that last year just around this time I posted a Basque Cake recipe. Cherries are so good in July, and the French use them especially at this time of year. So typically, I look for some French cake or pastry recipe to whip up. You know, Strawberry Shortcake in June, Peach Cobbler in August, and Cherry Something French in, July. This year when I took my trek through French cookbooks, I spotted one that looked simple (though that really was not a criteria for recipe selection), moist and delicious. Delicious was a criteria :-). This cake turned out to be even more moist than I anticipated. The scrumptious little piece of gateau was dense like a pudding. Oh yum!! Being more of a pie person than a cake person, I was delighted! Also, if you think you may like to try this, though it is delicieux while warm, I liked it even better after it had been refrigerated over night and served cold, so you may want to bake it the day before, or morning of wanting to serve it. I do have another cherry yummy I will be trying on Jour de Bastille Juilllet de 14, Bastille Day. I will get that recipe up if I like it as much as I did this one. So with no further ado, la recette:

Cherry Cake

Filling:

• 1/2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/2 pounds fresh cherries, or 2 1/2 ~ 3 cups canned or frozen Bing or dark sweet cherries
  

Batter:

• 1 1/2 cups whole milk
• 1/3 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour

Sauce:

• 1 cup reserved liquid from the fresh or canned cherries
• 2 tablespoons cherry or raspberry preserves
• 1/4 cup cold water

On your mark...

• Preheat the oven to 350 F.
• Butter and flour a 5~6 cup baking dish or cake pan.
• Wash, pit and remove the stems of cherries if fresh. Pit and remove stems over a bowl to catch any juice.
• If cherries are canned, drain and reserve the liquid.
• If using frozen cherries there is no need to thaw, just add 10 minutes to baking time.
• Dry cherries by rolling them about in paper toweling.
• Measure 2 1/2 ~ 3 cups cherries and put them in clean bowl.

Get set...

• Add the batter ingredients to the jar of a blender in the order in which they are listed. Place the lid on securely. Blend at high speed for 1 minute.
• To do this by hand, place the ingredients in a large bowl and blend well with a spoon or whisk. (Personally, I would not do this after seeing the consistency of the finished cake.)

Cook!

• Spread the cherries evenly across the bottom of the baking dish.
• Gently pour the batter over the cherries.
• Bake on the middle rack of the oven for 50 ~ 60 minutes, or until the top turns golden brown and the center of the cake is firm. Let the cake rest while you prepare the sauce.
• Pour the reserved liquid from the canned cherries or any juices that accumulated from the fresh cherries into a small saucepan.
• Add the cherry or raspberry preserves and the water and mix well.
• Bring to a boil on medium~high heat. Reduce to simmer and cook for 3~4 minutes. (I ended up simmering for more like 8~10 minutes.)

This cake can be served with he sauce warm or cold. Topped with real whipped cream is really wonderful... again warm or cold. (My personal note.)

This recipe is from The Cooking of France, and is authored by, Matthew Locricchio. This book is geared toward the younger aspiring chef, and so I did cut corners on the directions, but basically this is how the recipe appears in Mr. Locricchio's book.


Bon appetit!

Baking Basque and gardening.

Well, it's Saturday and that just seems to be the morning I bake. Weekday mornings are too rushed and with only 2 days on the weekend, early Saturday morning has just been a good time for me to bake, and for Jon and I to actually talk and catch up. He really enjoys cherry anything, and cherry almond is a flavor he really likes. So, I made the Basque Cake I referred to in my post a couple of days ago. This cake is really simple to make and would be worth it at four times the work. I think it makes the perfect coffee cake. I am also thinking it will become a permanent part of my Christmas day baking. The next time I bake this cake I am going to have Millstone Chocolate Velvet coffee. Though I am not a huge chocolate fan, I think chocolate would be the perfect compliment to this buttery, cherry, almond, tasty treat.

Guess what this picture means. It means that I am going to be baking Lavender Tea Cookies. Working on a Lavender Scone recipe. Enjoying icy cold Lavender Lemonade and Iced Tea with Lavender. I will be drying Lavender to mix with dried English Mint, Lemon Verbena and Chamomile that I dry in the fall to make a soothing homemade herbal tea blend. New for me this year (I have been waiting eagerly to try this) I am going to make Lavender Sugar. I am really excited about that. I just haven't decided if I am going to go dried or fresh, ground or sift style. I am leaning toward dried and ground. I will be making some closet and drawer sachets. And, if there is enough after all of that, I will add what is left of the dried Lavender to my thyme, rosemary, marjoram and basil at the end of the season. Throw in a little savory and bay leaf. Mmmm... maybe no bay leaf this time. Voila! Homemade Herbs de Provence.


I haven't really listed the things in my garden. Here they are:

Veggies:
Early Girl, Better Boy & Beef Master Tomatoes
Red, Yellow & Green Sweet Bell Peppers
Jalapeno Peppers
Spinach
Bibb (Butter head type) Lettuce
Gourmet Blend Lettuce (red and green loose leaf)

Herbs:
English Thyme
English Mint
Lavender
Spearmint
Lemon Verbena
Lemon Thyme
Greek Oregano
French Tarragon
Rosemary
Sweet Basil
Genovese Basil
Parsley
Cilantro
Chamomile
Marjoram
Chive
Garlic Chive
Sage
Curry Plant

Be well and blessed!

America, Bless God!

   While in Texas this past week, I had the opportunity to see the movie, What a delightful movie! There were several Scriptural principles conveyed in this film. The overall theme of the movie is that if you follow your passion, and are Ratatouille. diligent about it, you can achieve your dream, regardless of the odds against you, including where you came from, or who you are. A common thread throughout the film was the value of honesty. They made that point very well. Another message in the film was the value of a good friend. The virtue of loyalty is given some spotlight as well. Three of the characters are changed by the power of love. The other lesson I appreciated was to not look back at where you have been, but always look forward to where you are going. The little rat Remy, is passionate, diligent, shows himself friendly to unlikely recipients, learns that honesty is always best and loyalty quite important, and presses on rather than stumbling and looking back. This behavior results in the most amazing display of....... hum..... I'll leave that for you to see and decide. But before you do, I must add this.......

   On the down side, like so many other "children's" movies, there were age inappropriate scenes. There is a considerable amount of wine drinking. One scene resulted in the youngest person in the movie who is also one of the main cast of the show, getting drunk. A scene of a couple fighting, a gun is involved, a spilled glass of wine, and then the two ultimately kissing to make up... quite passionately, is shown. The female lead character slaps the lead male character across the face and this is left to appear normal. She also draws a spray container of mace on him at one point. She is hostile and defensive throughout the majority of the movie. I will say that once love sets in, all of that does change. That is however, near the end. There is a scene that a shot gun in used repeatedly and haphazardly by an elderly woman and one where the chefs in the kitchen are violently throwing knives. Both of those acts of violent aggression are aimed at the rats. There are dead rats hanging in a store window displaying the potency of Rat Killer they are selling. There is at least one rat in a trap as well. There are lines such as, "Welcome to, Hell." and "I will kill you." in this film. But I think maybe one of the rock bottom disturbances for me is that the entire story is based on an orphaned child, born out of marriage.

   Are these situations children will grow up to know about and have to make their own judgements about? Yes. Do they need to be portrayed as normal and entertainment? I don't really think so. See if for yourself and then decide on the appropriateness for your family.

   A little addition here. I like fine cars, especially foreign cars... and most especially, small foreign cars. I really enjoy the Mini-Cooper. The VW Beetle has been a favorite of mine since the late 60's, and while in Germany a few years ago I discovered the "Smart Car". So, an added perk for me was the array of really cute cars you get to see. And, another side note... the food and it's preparation is great.

   All in all, this is a timeless, genderless, race-less, delightful and wonderful piece of cinematic art. It is however in my opinion, not ageless, it is for adults. I predict it to be a classic.

   Since seeing Ratatouille, I've wanted to whip up some French cuisine. So........... we started the day off with rich dark coffee and Tarte Aux Mure & Framboise. The recipe is really for Tarte Aux Fraises. I had to choose between yellowish strawberries, and ones with mold already on them. So the Tarte became a Blackberry and Raspberry tart. When putting it together I realized my fruit selection lent itself to being patriotic after all... whoo hoo. I did use the Sugar Crust Pastry that the chef recommends.

Unfortunate UPDATE: The site http://www.easy-french-food.com/ was one of my favorite French recipe sites but no longer functions quite like it once did, and these two links are no longer useful.

When I got home from Texas, I noticed my basil was growing in abundance. So the other French recipe I chose was, Chicken with Basil Cream. Dinner looks a little like this:

Chicken with Basil Cream
Poulet avec de la Creme de Basilic
Fresh Green Beans with Tarragon Butter and Toasted Almonds
Les Haricots Verts frais avec du Beurre d'estragon ont grille des Amandes
Baked Potato with Butter, Chive, Salt and Pepper
Pomme de terre cuite au four avec du Beurre, Ciboulette, Sel et le Poivre

It's been a while since I've taken French, but that should be about right. I am thinking about taking French again. I have always liked the language, and if I get to England in the next year, it could come in handy. Maybe Berlitz??? The movie...... well it moved me. Guess you figured that out already.

Perhaps I should have waited ten days to make these two tasty French recipes. I could have done a little Bastille Day thing. Of course if I am to celebrate anything on the 14th of July, it would be my youngest grandson's first birthday. :-)

Have you ever thought about the similarities and differences between our Independence Day, July 4, and France's "Fete Nationale" or Bastille Day, 14 Julliett? Both celebrated in July and grant a day off from work. Both display the national colors of red, white and blue. Both required violence and deaths. Both sport fireworks, airshows, parades and picnics. Anthems of victory evolved from both events. Both commemorate independence for the people, and both began in the third quarter of the eighteenth century. I guess the big differences are that we became independent from the British, and the French were essentially freed from their own government...... and........... the food. Ah, the food. There are some differences there. Typical fare.......... American: hamburgers and hot dogs. French: varieties of baguettes, local cheeses, charcuterie.. (cooked meats such as ham and seasoned dried sausages), fish and chicken pates. American: potato salad and baked beans. French: mixed green salads, mixed olive salads and ragouts such as eggplant and peppers. American: chips and dips. French: bowls of fruit. American: lemonade, beer and wine coolers. French: wine. American: cake and watermelon. French: Madeleines, macaroons, Basque Cake and lots of cherries.

If you noticed not seeing any of the typical creams or sauces in the French food offering for the Bastille Day fare, it is because they typically do not introduce their smooth and scrumptious creams and sauces to summertime celebrations. The Tour de France is going on at the time of the Bastille Day festivities. Maybe that trip to England this year needs to be that week, next year. :-)

I fully intend to make a dinner of Ratatouille when the tomatoes, zucchini, eggplant and bell peppers come in. :-) I will stick to the traditionally common Provincial method rather than "Classical" higher end method. You see both in the movie.

Ratatouille: A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers. source: www.ChefsLine.com

I have waited until today to add a favorite website of mine to my list of, "Great Links". I am going to give a link here so that anyone that wants to see what the purpose and general mission of the web site is, can do that. The new web site I am adding is, Wallbuilders. I hope you will spend some time looking it over. It is an amazing and vast wealth of credible information about our government, its history, where we are headed.... and how to get where we want to be. We have an important election coming up this next year and there are messages out there being thrown at us from all directions. Be sure you are getting the truth so that you are best informed, and can make sound decisions about where you stand and how you will vote. And, DO vote.... please.

No matter where you go, you see a signs, decals, T-shirts, ball caps, yard signs, pennants.... and the list goes on and on, that say, "God, Bless America". I really do understand that when that slogan is displayed, it is displayed sincerely, and with the very best of intentions. But, I have to tell you, when I do see that slogan displayed, it makes me sad because it implies we are without hope, or at best have to nebulously grovel for help. Sometimes it makes me angry because like it or not, the enemy of our souls strives to make us feel hopeless. In general to see that saying slapped everywhere can make me a little weary. I really believe that it is essentially a slap in the face of, God and at best it must grieve Him. Think about it. Let's just say you have just set dinner on the table. And, you have made your child's favorite things, all of them. They are ready to eat... all junior has to do is listen to you when you call, go to the table, and make the effort to receive it. But, junior is sitting in the middle of the front yard whining because he wants to eat. You tell him every way you can that everything he could ever want is just inside at the table and that all he needs to do is get up, go in, sit down and enjoy it all. Well, as hokey as you may be thinking that illustration is, that is exactly what that slogan is saying. You see, God has already done it all, and you can read ALL of it in His promises.. His Word.. The Bible. There is no more for God to do with us except send Jesus back to get us (and the events that will surround all of that). God has done what He is going to do. He has sealed it with the blood of, Jesus. He has given us His Word so we can know all about what He has done and promised. Now, it is up to us. We need to listen to Him, get up and obey Him, and receive those promises. Instead of "God, Bless America", how about we begin seeking Him through His Word, obeying Him and believing the promises He has already given us? How about??? "America, Bless God!" The results would be more wonderful than we could ever imagine or ask for!

Then if my people who are called by my name will humble themselves and pray and seek my face and turn from their wicked ways, I will hear from heaven and will forgive their sins and restore their land. 2 Chronicles 7:14

Psalm 91:

Those who live in the shelter of the Most High
will find rest in the shadow of the Almighty.
This I declare about the Lord:
He alone is my refuge, my place of safety;
he is my God, and I trust him.
For he will rescue you from every trap
and protect you from deadly disease.
He will cover you with his feathers.
He will shelter you with his wings.
His faithful promises are your armor and protection.
Do not be afraid of the terrors of the night,
nor the arrow that flies in the day.
Do not dread the disease that stalks in darkness,
nor the disaster that strikes at midday.
Though a thousand fall at your side,
though ten thousand are dying around you,
these evils will not touch you.
Just open your eyes,
and see how the wicked are punished.
If you make the Lord your refuge,
if you make the Most High your shelter,
no evil will conquer you;
no plague will come near your home.
For he will order his angels
to protect you wherever you go.
They will hold you up with their hands
so you won’t even hurt your foot on a stone.
You will trample upon lions and cobras;
you will crush fierce lions and serpents under your feet!
The Lord says, “I will rescue those who love me.
I will protect those who trust in my name.
When they call on me, I will answer;
I will be with them in trouble.
I will rescue and honor them.
I will reward them with a long life
and give them my salvation.”

I don't know about you, but I receive that and pray it over my family... regularly!