In this special service member spotlight, we take a closer look at Jeremiah’s incredible journey – a tale of determination, love, and the pursuit of dreams.
Jeremiah, the eldest son of a loving mother, Susie Horsley, made quite the entrance into the world, arriving two weeks overdue on January 25th. He will be 22 this year; his second birthday away from home. As fate would have it, his younger brother shares the birthday excitement, born on the 24th of January three years later, creating a unique bond between them. Jeremiah also has an older brother who is quite close with his mother.
From a young age, Jeremiah displayed a keen interest in trains, planes, and assembling things. His childhood dream of becoming a Marine was evident, a dream that he revisited after facing initial uncertainties and challenges. His mother, supportive and proud, watched as he transformed obstacles into stepping stones on his path to military service. Military life isn’t an easy one and it can be nerve wracking for mothers, but Susie knows that he is making a very good life for himself and that military experience can only help develop his character.
Jeremiah’s journey commenced with leaving for boot camp at Parris Island, SC, on October 31st 2022. A demanding yet transformative experience that culminated in his graduation on February 3rd, 2023. From there, he navigated through Camp Gieger and Camp Lejeune, finding his calling in administration – a role that showcases his dedication to duty.
His adventurous spirit led him to set his sights on Okinawa, Japan. Despite the geographical distance, his mother, ever supportive, encouraged him to pursue his aspirations wholeheartedly. She hopes to visit him on the tropical island of Okinawa one day. Jeremiah has been “on island” as they say since May of 2023. During our communication for this spotlight, Jeremiah was on a plan traveling home to see his mother. The travel time totals 37 hours, only to be home for one week. Travel hurdles and a shorter-than-expected visit couldn’t diminish the joy of reuniting with him after months of separation. Jeremiah used all of his allotted leave time to go home to see his family, so it may be quite awhile before he sees them again.
Achieving the rank of Lance Corporal, Jeremiah’s dedication and hard work have been recognized and rewarded. His four-year contract reflects his commitment to service, with the possibility of extending it, a testament to his growing connection to the Marine Corps.
As Jeremiah travels back home, a feast awaits him – his favorite meal, spaghetti, prepared with a special twist by his mother. The dinner includes garlic Texas toast, garden salad, and a sweet touch with dirt pudding, creating a warm and welcoming celebration.
Jeremiah, your family wants you to know that you are more than missed – you are cherished, admired, and loved. Your journey is a source of inspiration, and your dreams have become reality through hard work and perseverance.
Semper Fi!
Susie Horsley’s Red Meat Sauce
Here at Semper Pot Pie, we are privileged to have Susie’s recipe!
First, we gathered all our ingredients. The commissary didn’t have Bob Evan’s sausage unfortunately so we had to use either Hillshire Farm or Johnsonville.
Next, we need find a super large roasting pan, mine I inherited from my grandfather. We cook up the sausage in the roaster. Breaking the sausage up as we go.
Next, we add our salt, pepper, garlic powder, onion powder, oregano and half the parsley. We add it now so the heat can wake up the oils and bring out the flavors. We only put in half the parsley so we can add the other half at the end so it’s a nice bright color!
Then we’re going to add our sauce and jelly. Yep…jelly! I double checked too, but just trust Susie on this one, ok?
I always put a little bit of water in the jar, shake it up and add it to the sauce. This cleans out the jar, makes sure all the sauce is added. This also gives a little more liquid so it doesn’t get too thick before our 4 hours are over.
Then we’re going to add our bell peppers.
Give everything a little stir, and heat it just enough to start bubbling. Turn the heat down to low and allow it to simmer for four hours. Yep…4 hours.
Stir occasionally while it is simmering.
The sauce will thicken and the flavors will start to deepen and just dance on your tongue.
Meanwhile, boil the pasta according to the box. DON’T FORGET TO SALT YOUR PASTA WATER!
Once your pasta is cooked and your sauce is as thick as you’d like it, taste your sauce. Adjust the seasonings if needed.
Toss your hot pasta into the hot sauce. Grate some fresh Parmesan right on top!
Enjoy! We served it with Texas Toast, Garden Salad and Dirt Pudding. The service members LOVED it!
Did you make this? Let us know!!
Red Meat Sauce
Ingredients
- 2 pounds Bob Evans spicy sausage Or any other spicy sausage
- 1 Tsp Onion powder
- 1 Tsp Garlic powder
- .5 Tsp Oregano
- .5 Tsp Basil
- 1 Tsp Parsley divided
- .5 Tsp Salt Coarse, kosher
- .5 Tsp Pepper Black, finely ground
- 1 Jar Grape jelly 30oz
- 1 Jar Prego traditional sauce Large, 4 pound jar
- 2 each red bell peppers Cut in half and seeds removed
Instructions
- Cook the sausage in a large roasting pan, breaking up the sausage as much as possible.
- Season with salt, pepper, onion powder, garlic powder and oregano, basil and .5 tsp of dried parsley.
- Once the sausage is fully cooked, add the jelly, sauce and the 2 halved red bell peppers.
- Simmer the sauce for up to 4 hours. Remove the bell pepper halves, finely chop and add back to the sauce.
- Add the remaining parsley. Taste and adjust seasonings to taste.
- Toss with hot cooked spaghetti noodles and top with freshly grated Parmesan cheese.
- Serve with Texas Toast, Garden salad and dirt pudding!
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