October Newsletter 2016

 

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. 

Listen to the stories , Listen to the song

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. 2^nd Timothy 1:7

Word for the month of October ~ Strength

Wesley's Notes on the Bible

3:20 Now to him - This doxology is admirably adapted to strengthen our faith, that we may not stagger at the great things the apostle has been praying for, as if they were too much for God to give, or for us to expect from him. That is able - Here is a most beautiful gradation. When he has given us exceeding, yea, abundant blessings, still we may ask for more. And he is able to do it. But we may think of more than we have asked. He is able to do this also. Yea, and above all this. Above all we ask - Above all we can think. Nay, exceedingly, abundantly above all that we can either ask or think.

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!!!