Saturday, November 29
Well, it has been a crazy two weeks for me, for so many reasons. But one of the biggest things has been that my computer has died. I'm using an extra computer of my husbands that frankly, I'm not a huge fan of BUT I am so very thankful to get to use. I know you understand, those of you who consider your computer to be a sort of extension of your self...it is hard to be without it.
How was your Thanksgiving? Ours is still in progress. We began Thursday with my in-laws. Yesterday was my husbands birthday, which meant another big meal at the in-laws house. Today is the big get together for my family. Yep, Turkey and the works all over again. On Sunday I expect to have gained 10 more pounds.
More than the food, it is the joy of spending time with those you love. The people who know us best and still don't mind having us over for dinner; that is what holidays are about. Spending time thinking about what and who we are grateful for and hopefully, loving them a little bit more when it is all said and done.
So, I've missed talking with you as I'm in computer limbo. I'll post as I can, but know, I count you as one of my many blessings too.
Now, for our Saturday musical interlude...
As always, Amy has all kinds of musical inspiration today. You should go check her out.
Monday, November 24
Hello everyone and welcome to Tempt My Tummy Tuesday. My sister, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. Remember to go over to Lisa's blog to use Mr. Linky.
(Okay ladies, I am hi-jacking Lana's blog. Her computer is sick. She said something about "mother board" and "long time to get fixed". So, she won't be able leave any comment love, around the group. I am posting her recipe, for her, this week. ~Lisa)
- 2 cans cream corn
- 1 small can whole kernel corn (drained)
- 2 sticks butter (melted)
- 1 cup yellow corn meal
- 3/4 cup buttermilk (or 3/4 cup regular milk with 1 tsp vinegar)
- 2 eggs
- 1/2 tsp baking soda
- 2 cups cheddar cheese
- 2- 4 oz cans chopped green chilies
Bake 45 minutes.
I am also participating in Blissfully Domestic carnival, this week.
Friday, November 21
My computer died on Monday night and I am SO sad. We are still working on it... so... be patient with me. I'll post when I can.
Pray for it's speedy recovery!
Monday, November 17
This is SO exciting!
I know, I know, don't all rush to thank us now. We have some time yet! So this is how it will work; On Dec. 16th Tempt My Tummy Tuesday turns in to Giveaway day. You will need to mention TMTT in your blog post, talk about the Giveaway and link back to Lisa's blog. Don't forget good ole Mr. Linky. He lives at Lisa's. So go grab the new Button and display it proudly! HERE is more info on the giveaway, at Lisa's blog.
Now... on to today's fun.
I made this Beef Stew on Saturday and it was so good. The package says you can be done in 20 minutes... I just didn't believe that and I wanted it to really have that cooked all day taste. So I let this cook for 2 hours. It was fantastic. I hope you enjoy.
2 pounds boneless sirloin steak, cut into 1-inch cubes
3 tablespoons flour
1 tablespoon vegetable oil
1 package McCormick® Beef Stew Seasoning
3 cups water
1 bag (24 ounces) frozen vegetables for stew OR 5 cups cut up vegetables (used potatoes, onions, carrots)
1. Coat beef with flour. Heat oil in large skillet or Dutch oven over medium-high heat. Add sirloin cubes and sauté until browned. Drain.
2. Add seasoning, water and let simmer for 50 minutes. I then added veggies and let it simmer for another hour.
I made some cornbread and it was great!
Friday, November 14
Thursday, November 13
We'll be revealing more about our Tempt Me with a Giveaway on Dec. 16th, so be sure to check back!
I thought I would join the Thankful ladies over at Iris's blog. I know it is important to stop and be thankful as it will renew me and remind me of all my blessings.
Today I am thankful for...
- Day Light Savings Time: I love getting home from work and as I cook dinner it is getting dark outside. I feel like I can put P.J's on and just relax. I love the chill in the air at night, it makes me so happy.
- I am thankful for a friend that took the time to sit down and really listen. It is a rare treat to find and for that I am grateful.
- I am thankful for a husband who works very hard for our family in his full time job and in his studies while in Grad School. It has been tough on us all but it is an investment in our future. I can remember a time in my life when the future seemed so grim, I am in wonder still for God's provision of a Godly husband and father.
- I am thankful for Christmas music. I know... already? We are working on Christmas music in choir at church and it make me feel festive and hopeful for time with family.
- I am thankful for my God who loves me.
- I am thankful for time with my daughter. She is a joy and a blessing and frankly really funny! She says and does some of the silliest things. I need to be reminded to stop and just enjoy it all.
Don't forget to visit Iris and be blessed!
Monday, November 10
Hello everyone and welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. So, join the fun. Mr. Linky lives at Lisa's blog... so don't forget to go visit her there!
We have had so many great Thanksgiving recipes posted lately so I thought we should give our widget a nice Fall makeover. So feel free to pick it up. We'll be using all month.
Today I want to share one of my new favorite Thanksgiving recipes. It is Brussels Sprouts with Pancetta. Amazing! I know most of you say... "I hate brussels sprouts"
Well not these. Even my husband was skeptical, now he loves them and you will too.
Brussels Sprouts with Pancetta
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped (I've used bacon when pancetta not available and it works just fine)
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
Saturday, November 8
As shocked as our church family was at this tragedy, it could not compare to the grief these parents, Sarah and Bryan have suffered. I do not even begin to try to imagine what they have been going through this year. We have been praying and trying to offer support for them. But their faith in God has been a testimony to all of us.
I am posting this today, because I know that many of you who visit here on Saturday are praying women of faith. I ask that you pray for Bryan, Sarah and their daughters Caroline and Mary Claire. They need all the prayers we can lift up to the heavens for them.
On Sunday after church we will have a special prayer time for this family to encourage them and to let them know they are not alone. Would you join us to pray this Sunday and all week for them?
For More Musical Inspiration... Visit Amy at Signs, Miracles and Wonders.
Thursday, November 6
If we vote our convictions that is what is important. And as my friend Liz pointed out so well a few days ago, stand up for those convictions when you feel you need to.
It doesn't matter now who I voted for, really it doesn't. I can tell you I prayed and thought harder about this election than any other. Maybe because we all seem to have so much at stake. My vote counted, but in the end... many others counted more.. and I am OK with that, because I am grateful to have a choice and the freedom to vote.
I am thankful this election is over and done and now we can more forward and begin to ask God, "how do I pray now Lord, what is next?" If you are discouraged and frustrated because your guy did not win, lets be hopeful and pray and by no means sit back and wait. If you feel strongly on an issue, do something about it.
I don't think we should be "political" once every four years. If you aren't happy, don't just complain, see what you can do to make change.
Let's pray that the change that is coming... begins in our hearts as we pray for our country and for all those who are leading it.
Tuesday, November 4
When we choose NOT to utilize the freedoms we have... who will fight for those freedoms to stay free?
I am not going to tell you who to vote for... I just ask that you wisely and prayerfully consider all your choices and VOTE. If you believe in and trust God, then you should be praying about your decision. I also think it is imperative that we allow everyone the right to vote their conscience... and NOT criticize or berate those who vote or feel differently.
I heard this the other day and it has stuck with me since then. If we trust God, and truly believe He is in control; then we must trust that no matter who wins...God knew it would happen that way and that ultimately it is part of His plan. He can choose to work through any and all people, even if we do not fully understand how and why. That is what makes Him God... and not me or you.
So... Go VOTE... and Pray... always.