Dear
Ladies
Acres of Diamonds
Acres of Diamonds, mountains of gold,
Rivers of silver, jewels untold;
This is what heaven has waiting for
me
All these together, wouldn't buy you or me
Peace when we're sleeping or a conscience that's free.
A heart that's contented, a satisfied mind,
These are the treasures, money can't buy;
If you have Jesus, there's more wealth in your soul,
Than Acres of Diamonds, mountains of gold.
All these together, wouldn't buy you or me
Peace when we're sleeping or a conscience that's free.
A heart that's contented, a satisfied mind,
These are the treasures, money can't buy;
If you have Jesus, there's more wealth in your soul,
Than Acres of Diamonds, mountains of gold.
We have much to be thankful for in this
harvest season. It would be so nice to collect all your pictures
and thoughts, bring them together in a book! I love this little
song, because throughout the summer and fall season has brought a
garden full of blessings, in neighbours, water, in safety, the
message journeys of Paul and Job as I travel to work every day, one
liners and pictures that you post! The following pictures are the
first few moments when the sun rose on a Friday morning! It is a
little glimpse of the brilliance of heaven. He has blest you with
food of every kind and what a fantastic privilege to kneel in front
of a Creator who forgives, and gives us these moments. Now as we
celebrate this Thanksgiving season let us remember as well what Paul
in the bible says to keep the feast of sincerity and truth... "Go
to now! enjoy this month and give Him Praise!
Harvest
of verses for October, how can you choose just one!!!
Now
all glory to God, who is able, through his mighty power at work
within us, to accomplish infinitely more than we might ask or think.
Ephesians 3:20
With
joy you will draw water from the wells of salvation
Isaiah 12:3
Surely
God is my salvation; I will trust and not be afraid. The LORD, the
LORD himself, is my strength and my defense ; he has become my
salvation.” Isaiah 12:2
For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline. 2nd Timothy 1:7
Word
for the month of October ~ Strength
Craft:
So
easy to do and you can do this every day
31
Days of Thankfulness:
Starting
today, on Sabbath seems like the perfect day to begin, and so where
ever you are in life, or what place you sit down or sleep, I pray
that Jesus will be with you. At the end of the month I would like to
plan for us to be together for a year of celebrating this news letter
with you. Plan on sharing your gratefulness, write it on paper, make
drawings on it and have fun with it. Thank you so much for reading
my scribblings. Happy Sabbath today!!!
Recipies
Ingredients
About
1 cup confectioners sugar, divided
1
cup cold water, divided
2
packages (1/2 ounce total) unflavored gelatin
2
cups granulated sugar
2/3
cup dark corn syrup
1/4
tsp. salt
2
tsp. vanilla extract
1/2
tsp. ground cinnamon
1/2
tsp. ground ginger
1/4
tsp. ground nutmeg
1/8
tsp. ground cloves
8
ounces dark chocolate, roughly chopped
1
tsp. coconut oil
Special
Equipment
Candy
or instant read thermometer
Instructions
Spray
the bottom and sides of an 8 X 8-inch baking pan with non-stick
cooking spray. Coat with confectioners sugar. Set aside.
Add
1/2 cup of the water into the bowl of your stand mixer fitted with
the whisk attachment. Pour the two packages of gelatin over the water
and let it sit while you make the sugar mixture.
In
a medium heavy-bottom saucepan, bring the sugar, corn syrup, salt and
the remaining 1/2 cup of water to a boil, stirring to dissolve the
sugar. Cook until the temperature of the sugar mixture reaches 240
degrees Fahrenheit. Remove it from the heat.
Turn
your mixer with the gelatin and water onto low speed. Carefully
stream the hot sugar mixture into the bowl. Avoid pouring the sugar
mixture directly onto the moving whisk to prevent splatters. Once all
of the hot sugar mixture has been added, gradually increase the speed
of your mixer, beating on high for about 7-8 minutes. The mixture
will become thick and fluffy. Add the vanilla extract and the spices
and beat for an additional two minutes.
Using
a clean, wet spatula, spread and smooth the marshmallow mixture into
your prepared baking pan. Sprinkle the top of the marshmallow with
confectioners sugar. Cover the pan with plastic wrap and let the
marshmallow rest at room temperature for at least 4 hours, or up to
overnight.
Once
set, remove the marshmallow from the pan and onto a large cutting
board coated with confectioners sugar. Start by running a thin knife
around the edges of the baking pan, then used your hands to help pull
the marshmallow out of the pan. Coating your fingers with
confectioners sugar will help prevent the marshmallow from sticking
to you.
Using
a pizza cutter or a large knife coated in non-stick cooking spray,
slice the marshmallow into squares. Roll the cut marshmallows in
confectioners sugar, coating all the sides. This will prevent the
marshmallows from sticking to each other.
In
a small heavy-bottom saucepan over medium heat, melt the dark
chocolate with the coconut oil, stirring continuously until smooth.
Remove from the heat and set aside to cool for a 2-3 minutes. Then
dip one side of the marshmallows into the chocolate, letting the
excess drip off before placing them on a piece of waxed paper.
Once
the chocolate is set, you can wrap the marshmallows or transfer them
to an airtight container. Marshmallows are best if eaten within one
week.
Sweet
Dumpling Squash Stuffed with Lemon-Herb Rice
Ingredients
3
Sweet Dumpling or other small winter squash
1
onion, chopped
3
cloves garlic, minced
3
cups cooked brown rice
1/4
cup water
juice
of 1/2 large lemon (such as Meyer)
1/2
teaspoon lemon zest
1
tablespoon soy sauce or coconut aminos
1/8
cup minced fresh parsley
1/8
cup minced fresh sage
1
teaspoon minced fresh rosemary
1/2
teaspoon dried thyme (or 1 tablespoon fresh, minced)
2
tablespoons pine nuts, lightly toasted
salt
and pepper
Instructions
Preheat
oven to 400F. Cut the squash in half and remove seeds and strings.
Sprinkle with salt and pepper and place face-down on an oiled baking
sheet (I used a silicone sheet liner). Bake for 30 minutes, or until
tender. (Different types of squash will take different lengths of
time. Test by piercing with a fork in thickest areas.) Remove from
oven but keep oven turned on.
While
the squash are cooking, prepare the lemon-herbed rice. Spray a
non-stick pan with olive oil, heat, and sauté the onion until it
begins to brown, about 5 minutes. Add the garlic and cook for another
minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce,
and herbs. Stir well, cover, and cook on low heat just until warm.
Add the toasted pine nuts and salt and freshly ground black pepper to
taste.
Stuff
the rice into the cavities of the squash. Place them upright in a
baking dish and drizzle about a teaspoon of water over each. Cover
tightly with aluminum foil and bake for about 20 minutes, until hot
throughout. Serve warm, garnished with additional fresh herbs, if
desired.
Preparation
time: 10 minute(s)
|
Cooking time: 1 hour(s)
For those of you who go to the Hazelton Church there is a Marshmallow in your mailbox!!!
