Back in the Saddle Again...again...again...

The girls and I started walking again this last week. We get dressed to the tennies and head out the door with a string cheese, set our alarm for 45 minutes, and hit the road! This is our second week, and we already skipped today. No bueno. I've been dizzy again, and it was dark and windy, so---we skipped. I look back at how good of shape I was in after having Bethany. Even at 9 months preggo, I was in good shape. I was walking 3 miles a day most days, and had a nice little tan, good BP readings, and felt ENERGETIC. Things have unraveled for me over these last 2 1/2 years...in every way. First it was mono, then it was leg cramps/potassium issues, then it was/is constant fatigue, then it was/is dizziness and headaches. It seems like everytime I hit the mat, more wiped out than before. Eventually I start hearing "Eye of the Tiger" in the background, and I struggle to get up and fight another round with Drago. (You ARE all Rocky fans, aren't you?!!) :) The thing is, so far I have no "southpaw" punch. I keep waiting to knock out the enemy, but my victories are short-lived.

I see the correlation between my physical life and my spiritual life--do you? In Ephesians 6:10-20 we read:

The Armor of God
10Finally, be strong in the Lord and in his mighty power. 11Put on the full armor of God so that you can take your stand against the devil's schemes. 12For our struggle is not against flesh and blood, but against the rulers, against the authorities, against the powers of this dark world and against the spiritual forces of evil in the heavenly realms. 13Therefore put on the full armor of God, so that when the day of evil comes, you may be able to stand your ground, and after you have done everything, to stand. 14Stand firm then, with the belt of truth buckled around your waist, with the breastplate of righteousness in place, 15and with your feet fitted with the readiness that comes from the gospel of peace. 16In addition to all this, take up the shield of faith, with which you can extinguish all the flaming arrows of the evil one. 17Take the helmet of salvation and the sword of the Spirit, which is the word of God. 18And pray in the Spirit on all occasions with all kinds of prayers and requests. With this in mind, be alert and always keep on praying for all the saints.
19Pray also for me, that whenever I open my mouth, words may be given me so that I will fearlessly make known the mystery of the gospel, 20for which I am an ambassador in chains. Pray that I may declare it fearlessly, as I should.

I can't stay down...too many people are counting on me. Lord, You are counting on me to get up and "put on the full armor of God." You tell me to STAND--to take up my mat and WALK...

Thank you for telling me what "the armor of God" is...now will you help me put it on? I need strength, energy, and VICTORY! I have little lambs to tend to. Thank you, Father, that You're always there to give me a Hand up...and that You are the Eye of the Tiger...no--even better--YOU ARE THE LION OF JUDAH! ;)

"Whether you turn to the right or to the left, your ears will hear a voice behind you saying, 'This is the way; walk in it.'" ~Isaiah 30:21. Lord, let me recognize and hear Your voice as You speak these words to me! Lord give me patience with myself as I learn to follow You and walk with You. Lord, please teach me..."Then the way you live will always honor and please the Lord, and your lives will produce every kind of good fruit. All the while, you will grow as you learn to know God better and better." ~Colossians 1:10

Marvelous Monday Morning

Today started out better than most days. The girls and I went for a walk after waking up, but before breakfast. What a difference that has made! We have gotten so much more accomplished today, and with so much more energy! Praise the Lord! :)

I have lots to do still, but am so thankful that the steadfast love of the Lord never ceases...His mercies never come to an end. They are new every morning--great is His faithfulness!

My new Bible study on prayer has been really wonderful. Right now we're talking about God's echos...the things that God is trying to get our attention about or teach us. They are things that continue to resound--everywhere, it seems--on the radio, written on a calendar, something in a sermon, something we are told. When God's Voice speaks--we often don't listen because the "NOISE" of this world crowds our spirits.

Today I am focusing on slowing down, listening, and learning! I want to be a better example for our daughters in choosing only those things to spend time and effort on that bring glory and honor to God by showing obedience to His Word. Lord, please help me show your little lambs, as you teach this big lamb.

2010--The Year of Jubilee--the Year of Change--the Year of Walking in VICTORY! :)

Strawberry Pie 2

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water* (OR use ginger ale, instead)
1/2 cup heavy whipping cream

Directions:
1.Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2.In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.



*VARIATIONS: THESE COMMENTS ARE FROM THE WEBSITE, NOT MINE....*
(1) This stuff is the bomb! I cheated, however, and modified it a little according to others opinions. Instead of leaving half of the berries unmashed and mashing the other half, I did 3/4 unmashed and 1/4 mashed. It was PERFECT - not too sweet and jammy that way! I still kept the measurements of cornstarch at 3T, but I cut down on the sugar (used 3/4 cup) and the water (used 1/2 cup). I did NOT cook the mixture for 10 minutes like the recipe says. I added everything together in the cold pot, then turned it on to med-high and stirred it CONSTANTLY until it started boiling. Leave it at boiling for 2-3 minutes. It gets thick really fast. I let it cool for a couple of minutes and poured it on the pie. After only 1 hour in the fridge, it was set perfectly!

(2) We loved this pie for Easter. I used more strawberries in the sauce than it called for. The clencher that took it over the top was after the shell was baked I melted about 2 oz. of semi-sweet chocolate chips in the microwave and "painted" the inside of the crust with the melted chocolate! Unbelievably awesome! Strawberry pies are notorious for getting soggy - with the painted chocolate crust that was avoided. After you paint the crust be sure to put it in the refrigerator and let the chocolate set up before you fill it.

(3) I use a very similar recipe to this from a Farm Journals Pie Book (from 1965). Mine just calls for more berries (1 1/2 qts.) and less water (only 1/2 cup). You crush 1 cup worth of berries and add the water to that. Mix the sugar and cornstarch together (will blend much better) and then bring the whole thing to a boil. Let it boil for 2 minutes until thick and translucent. Add 1 tbs. butter and let it cool before adding to the crust. I find that it avoids getting a soggy crust that way. I would highly (highly, highly, highly) advise never to use store bought strawberries. If you have a farmers market or a pick-your-own place just use those. You'll never get the true flavor of the pie otherwise. I just made this yesterday for Father's Day (made a 10-inch version) and there's none left. Also good to try this with other fruit (I've done raspberries and peaches)

Old-Fashioned Strawberry Pie

Ingredients:
1 sheet refrigerated pie pastry
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups water
1 teaspoon lemon juice
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
4 cups sliced fresh strawberries
3 ounces reduced-fat cream cheese
2 cups reduced-fat whipped topping, divided
1 teaspoon vanilla extract
8 fresh strawberries

Directions:
On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside.

In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.

For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour. Yield: 8 servings.


Nutrition Facts: 1 piece equals 259 calories, 12 g fat (7 g saturated fat), 13 mg cholesterol, 220 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Old-Fashioned Strawberry Pie published in Healthy Cooking April/May 2009, p41

PRESERVING A HUSBAND RECIPE

Ingredients:

Patience, Sweetened smiles,
flavored kisses, charity,
peaches, cream

Directions:

Be careful in your selection. Do not choose too young, and take only such as have been reared in a good moral atmosphere.
Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard, and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses to taste. Then wrap them in a mantle of charity and keep warm with a steady fire of domestic devotion. Serve with peaches and cream. When thus prepared, they will keep for years.


http://amishrecipebox.com/Miscellaneous/Special%20Recipes%20Folder/Preserving%20A%20Husband%20Recipe.html

Sweet Wisdom!

Here's is my Proverbs verse for the day:
"Know also that wisdom is sweet to your soul; if you find it, there is a future hope for you, and your hope will not be cut off." ~Proverbs 24:14

Lord, you promised in James 1 to grant me wisdom, just for the asking, as long as I have faith. Father, I need your wisdom today in my life--in our daily routine, in projects, in relationships, in time-management...in every area! Please bring me that Sweet Wisdom for my sould today, and the hope that is with it! Thank you for answering my prayer and your promise! I love you, Lord! In Jesus' name, Amen.

Sourdough Starter w/ Bread Recipes

SOURDOUGH STARTER (Do Not Refrigerate) :
1/2 tsp. active dry yeast
1 oz. warm water
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
1 c. flour
1 c. milk (room temperature)

Dissolve yeast in warm water. Place all ingredients into a bowl and stir until mixture is creamy. Cover bowl with plastic wrap and let stand in a warm place to ferment for 2 days. It will bubble and have a sour odor. After the second day, you start your Friendship Bread. Should have 1 cup of starter.
Take your 1 cup of starter: Day 1-2-3-4 stir each day. Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir well and put in a larger container. Day 6-7-8-9 stir each day. Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir and put 1 cup of mixture in a container. (This is your starter for next time you want bread.) Put a lid on the container. If you have 2 friends to give a starter, take 1 cup each and put in 2 other containers with lids and pass on to friends. If you only take out 1 cup of starter, you have enough to make 4 loaves of quick bread; if the 3 cups are taken out, you have only 2 cups of starter left and that only makes 2 loaves of bread.


QUICK BREADS:

To this 2 cups of starter, add the following ingredients: 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt 3 eggs 2 c. flour 1 1/2 tsp. baking powder 2 tsp. cinnamon
Mix together well. Pour into 2 greased loaf pans. (I spray with Pam, etc.) Bake at 350 degrees for 30 to 40 minutes. Can add nuts or sprinkle top with cinnamon-sugar mixture.

I also add chopped apples, bananas, zucchini, rhubarb, pumpkin (I add about 1/2 teaspoon cloves and 1/2 teaspoon allspice), fruit cocktail (drained), pineapple (drained) or raisins. I add 1 cup per loaf. The last time on my chopped apple, I added 1/2 teaspoon nutmeg with the cinnamon. I add the cinnamon as in the recipe above before I put the fruit in.

If you have 4 cups of starter, double this recipe. (If you take out 1 starter, you will have enough to double and have 4 loaves.)


WHITE BREAD:

Go through the procedure for 10 days. After taking out your starter to keep, you have approximately 4 cups of batter left. DO NOT ADD THE INGREDIENTS FOR QUICK BREADS.
This recipe is for 2 cups. If you have 4 cups, double this recipe.


Approximately 2 c. starter
2 c. potatoes, mashed (we use instant potatoes & mix according to instructions), add HOT
1 tsp. salt (if you put salt in the instant potatoes, do not add this)
1/3 c. oil
Flour (enough to make a soft dough)

Knead until smooth, place in bowl, cover with waxed paper and let rise. I set mine in my oven, which has a pilot light, and let rise overnight. However, this is not necessary, just let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves and place in bread pan. Bake about 45 minutes at 350 degrees, or until golden brown.