Enabling Love

Why is there a picture of a door here?  Because the next step is yours to take. You can open the door to something good in your life and start replacing the struggles, one by one with good choices. What do you long for? 

A great meal? A good book? Information? Check back and you will find all of those options on this page!  We want you to be armed and ready for your day in the best way! 

Invite Laura to speak to your group regarding Codpendency, Enabling and Women's Issues.  

Email Laura:



Warm weather approaches at long last! Do you find it hard to get out of your house? Have you become isolated out of fear, shame or judgment?  

You are not alone. Find a group to join, take the dog out for some fresh air. Walk a mile in your shoes and life may suddenly have a new perspective. You can't change your situation by sitting in the dark.  Step outside and just walk to the corner and back for starters.  Let the warmth of the sun shine on you! And then let these words fill your thoughts:

"I love you with an everlasting love.

I have drawn you with

unfailing kindness"  

(Jer 31:3) 

God has a whole lotta livin' for you!!

Recovery for families of addicts and those in crisis living. Stop and rest. 

- Respite For Your Soul -

Stacked Summer Vegetable Salad


3 medium yellow or green zucchini
Kosher salt
4 medium carrots
1/2 small red onion
1 - 2 cups torn leaf lettuce
3 tablespoons lemon juice
1/4 cup olive oil or canola oil
2 tablespoons snipped fresh dill
Freshly ground black pepper (optional)


With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.

Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil.

Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.