Just a place for family and friends to come together to share words of encouragement, hope, and uplifting thoughts.
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Tuesday, April 28, 2015
Happy Mother's Day
M-O-T-H-E-R
On this Mother's Day, I think of my beautiful Mom and all of the lessons she taught each of her daughters. I also remember how she loved flowers, especially lilacs. She would often cut them and put them in a vase indoors.It also reminds me of a song that my Dad would sing on Mother's Day. Maybe you remember this old favorite?
M-O-T-H-E-R
"M" is for the million things she gave me,
"O" means only that she's growing old,
"T" is for the tears she shed to save me,
"H" is for her heart of purest gold;
"E" is for her eyes, with love-light shining,
"R" means right, and right she'll always be,
Put them all together, they spell "MOTHER,"
A word that means the world to me.
Tuesday, April 21, 2015
Things I Have Learned
I've learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights.
I've learned that regardless of your relationship with your parents, you'll miss them when they're gone from your life.
I've learned that making a "living" is not the same thing as making a "life."
I've learned that life sometimes gives you a second chance.
I've learned that you shouldn't go through life with a catcher's mitt on both hands; you need to be able to throw something back.
I've learned that whenever I decide something with an open heart, I usually make the right decision.
I've learned that even when I have pains, I don't have to be one.
I've learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back.
I've learned that I still have a lot to learn.
I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
Priorities of Spiritual Nourishment
We've all experienced times when we have not eaten a balanced diet or we've eaten too many sweets or we've been in a hurry and completely skipped a meal. Invariably, we have endured the consequences of feeling sick, light-headed, and occasionally depressed, or we became irritated and jumpy, sometimes we got a little shaky---in our family, we call that "getting the jitters." It's the body's way of letting us know that it's lacking nourishment. It's a fact: "optimal health requires optimal nutrition."
The same is true spiritually speaking. Without sufficient and regular nutrition, our inner life begins to suffer the consequences. Our souls long to be fed, nourished, and energized on a regular basis. When we fail to set aside time to absorb healthy spiritual food, it isn't long before the consequences kick in . . . and it's not a pretty sight. We start to operate in the flesh rather than under the control of God's Spirit. We get shallow and selfish, more demanding and less gentle, quick to react impatiently, rashly, angrily. These are all signs of inner malnutrition.
Wednesday, April 16, 2014
Courage
Courtesy of Mary Anne Radmacher
Simple Scalloped Potatoes
Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces)
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Photograph courtesy Anna Williams
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