Sunday, April 25, 2004

Sabbath Meditation

And without controversy great is the mystery of godliness:

God was manifested in the flesh,
Justified in the Spirit,
Seen by angels,
Preached among the Gentiles,
Believed on in the world,
Received up in glory.

ITim3:16

It is not hard for me to imagine some first century Christians gathered in a home for worship and reciting this common confession. I look forward to meeting them.

Tuesday, April 20, 2004

Nearest Book

Her church life really meant something to her.
The Shaping of a Christian Family by Elisabeth Elliot

Copied this idea from Sora, who got it from Kelly.

Follow the herd:
1)Grab the nearest book.
2)Open to page 23.
3)Find the fifth sentence.
4)Post the text of the sentence on your blog along with these instructions.

I REALLY need to learn how to link and manipulate this log.

Thursday, April 15, 2004

Flat Rocks

Vegetarian Dinner Idea which received rave reviews from my family this week.










6 rounds Pita Bread (approx 6"dia)
6-8 Cups Veggie Stir Fry (see below)
6-8 Cups Cheddar Cheese, grated (Vermont White)

Preheat broiler. Arrange pitas on large baking sheet lined with foil. This might take two cookie sheets (3 pitas per sheet). Top each pita with 1 C stir fry. Thoroughly cover each pita with grated cheese. Broil until cheese melts, usually 3-5 mins in my oven. (dont leave the room ) Serve immediately.

Veggie Stir Fry

6-8 C broccoli, washed &trimmed, flowerettes and some stem(peeled&diced)
4-5 carrots, peeled&sliced thinly in half-rounds
2 med onions, sliced into crescents
1 lg tomato, peeled&diced

In large frying pan(or wok) heat 1 T oil&1 T butter. Add onions and saute for 1 min. Add carrots then broccoli. Stir continually, cooking on high heat. Or cover and steam for 3 mins until tender yet not losing color. Sprinkle with soy sauce for added flavor, optional. Turn off heat. Stir in diced tomatoes.

Tuesday, April 13, 2004

Spring

The finches eating at the kitchen feeder are now bright yellow: a sure sign of something.

Sunday, April 11, 2004

Two Categories

These will pay the penalty of eternal destruction, away from the presence of the Lord and from the glory of His power. 2Thess1:9

This is eternal life, that they may know You, the only true God, and Jesus Christ whom You have sent. John 17:3

Saturday, April 10, 2004

Lemon Ice-Box Pie

1 can Eagle Brand Sweetened Condensed Milk
6 egg yolks
2/3 Cup freshly squeezed lemon juice
1 T grated lemon rind.

Combine and chill thoroughly. Pour into a baked but cooled graham cracker crust. Top with meringue. Bake 5 minutes in an oven which has been preheated to 425 degrees.

Meringue

6 egg whites
6 Tbs granulated white sugar
1/4 tsp cream of tartar (opt)

Beat at high rate of speed in mixer until eggs whites are stiff, but not dry. For example, when you pull the whisk out of the whites, the peaks should fall over slightly. In addition, when you rub a little of the mixture in between your fingers, it should not feel gritty.

Graham Cracker Crust

1 1/3 cups graham crackers crumbs
(approx 24 crackers)
1/2 cup melted butter
1 Tbs sugar

Combine in large mixing bowl. Then press into a 9" glass pie plate. Bake 5-7 minutes at 350. Cool. Then fill.

Thursday, April 08, 2004

Peach Trifle

Leftover pound cake, torn/cut into bite-sized chunks
Peachtree Schnapps (peach brandy)
Vanilla pudding (from vanilla wafer box, thinned w/juice from peaches)
Peaches (using ones "canned" by a friend last summer) 1 qt
Blueberries, approx 1 C (been frozen in freezer since last summer)
Whipped Cream

In a large glass bowl, layer pound cake and drizzle with a little brandy. Top with pudding, then peaches, then blueberries. Repeat the layers until all your ingredients are used, having chosen enough to serve your guests. Top with freshly whipped cream. Cover with saran. Refrigerate overnight. Serve with a "rice" spoon.


The beauty of a trifle is that it can not only be made ahead of time, but also be made from ingredients one has on hand. So, I feel particularly economical to be recommending this dessert.

Meal Suggestions

After Church Sunday dinner (plan A):

Spiral Sliced Ham
Eggplant Casserole
Steamed Broccoli
Honey Glazed Carrots
Deviled Eggs
Croissants

Peach Trifle


After Church Dinner (plan B):

Roast Lamb w/gravy
Sweet Pepper Casserole
Steamed Asparagus
Steamed Carrots
Croissants

Merlot or Iced Tea

Peach Trifle