(Chew This! 1) Left to right is - Jeremiah and Jenna Sexton, Hope, Rich, Amee, and Owen Gregory, Connor and Morgan BurtonPS.jpg

From left, Jeremiah and Jenna Sexton, Hope, Rich, Amee, and Owen Gregory, Connor and Morgan Burton.

I had the pleasure of meeting Amee Gregory through my Instagram page. She is one of the kindest, sweetest women I know, and I am so thankful to be able to call her my friend.

Amee is not only beautifully talented, skillful and faith-filled, but wonderfully down-to-earth and an inspiration to so many people, including me.

I love following her on Instagram and getting updates on her charming family and day-to-day living. Amee and I have so many things in common.

We both love God, we love our family and friends, we love feeding people, collecting and trying new recipes, food talk and Ree Dummond, just to name a few things.

When I mentioned to her about featuring her and her family in my column, I was so excited when she joyfully agreed. Matter of fact, this is my first two-part column.

Amee and I had so much to chat about, we could not fit it into one column. Now, without further ado, let me introduce Amee. Take it away, Amee, and thanks again.

Hello everyone! My name is Amee Gregory, and I am 41 years old. I am a married, homeschool mom of four. I have three daughters and one son ranging from ages 13 to 20.

My oldest two daughters are married, so now I have two awesome son-in-laws. I currently live in the Mooreland area and have lived here for 22 years (since marriage).

Before that, I grew up in New Castle in Sunnyside. My passions are teaching Sunday School at Turning Point Life Center and raising my family. I have been a stay-at-home mom for 20 years which led to my love for cooking.

My memories of being introduced to the kitchen are not your typical Hallmark-Card experience. Mom was just 16 when she married and 17 when she had me and was also working full time.

Mom never really took an interest in cooking. We ate basic American, working-family cuisine. I thought school lunch was some good eating and never could understand why all the other kids complained!

So, I had zero kitchen experience. There were no cooking shows nor internet when I was growing up in the ’90s.

When I entered high school, they offered cooking classes, so I took every one offered. Unfortunately, I walked away with no useable knowledge and it was not until I was married at 19 that I really started learning because I wanted to be able to cook my husband a good dinner!

I wanted to learn how to make the good foods I had while visiting others on holidays. So, I would call up the cooks of these delicious foods and ask recipe questions and go from there.

I tried and failed and tried and failed again until I got the recipes right. I had the “want to,” which is the secret in my opinion, that is the driving force. If you want to, you will find a way to figure it out. And that is what I did over time.

Keep eating and cooking and you will gain experience simply through trail and error!

Amee Gregory’s Inspired Cherry Limeade

This recipe is also easily doubled or even tripled for even more deliciousness.

1 cup lime juice

1 cup white granulated sugar

1 10-oz. jar of cherries

1 2-liter of Sierra Mist (or equivalent like 7-Up, Sprite)

Combine the lime juice with the white granulated sugar in a gallon pitcher and stir well. Add in the cherries. Slowly add in the Sierra Mist, it will foam, and this is desirable.

Stir. Serve immediately. Makes a gallon. Makes adults and kids so happy!

Ask and Answer: Come back here Saturday, Nov. 21 for part two of my interview with Amee Gregory, where she shares her deliciously perfect recipe for chili.

Blaise Doubman of Kennard is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from readers and can be contacted via the contact page found on his website.