The other day, quite impulsively, I took a look at my 2006 devotional journal. I wondered what sort of things had been flowing from my heart and onto paper 365 days ago. So back I flipped to December 2006. Much was my astonishment, I found a message to myself.....now. From what I gather, I was reviewing the distinct lessons that God had taught me over the course of that year and I wanted to encourage myself the next time looked at my journal. At the very end of my heart-thoughts I wrote:
"Remember this Cathryn: In whatever you are going through now, the lessons of the past apply today too. ' I am the LORD, I do not change. ' (Therefore) The God that showed Himself worthy of humble submission then, is still worthy now, this day, in whatever you are struggling with. Thank Him for that!"
Wherever you are on this Christmas morning, whether your heart is filled with something bitter or sweet, take a moment to thank God for the many ways His kindness and truth has smiled upon you this year .
In the future, I'll give some suggestions for questions to ask yourself as the New Year approaches but for now, maybe you should sit still and "stack a few stones" like the children of Israel did as a memorial of God's greatness to generations. After all, how can you plan what to do differently next year if you forget what happened this year? Yet more importantly than any futile attempt of "self reformation," this reflection facilitates the call Ms. Lemmuel and Mr. Ken gave,"turn you eyes upon Jesus, look full in His wonderful face." He is wonderful is He not?
Tuesday, December 25, 2007
Monday, December 24, 2007
Sights of the Season
Yes, one of my family members really took these pictures! Curly-Q took them on our snow day with the college group.
Festive Foods
Still stumped on tasty party foods to serve to tonight or tomorrow's guests? Well, here are some last minute food ideas from Food and Wine.com. Use them now or save them for a later date. Don't be intimidated by some of the fancy-smancy stuff like soppressata chips or foie-gras toasts. (Note for the curious: The former is salami made from cured-dry pork and flavored with and black peppercorns, while the latter is liver from a force-fed goose). Just take what you will use. That's what I do! Bon Appetite!
http://www.foodandwine.com/articles/50-superfast-dishes
http://www.foodandwine.com/articles/50-superfast-dishes
Tuesday, December 18, 2007
Caramel Corn
Christmas is not officially here until the caramel corn has been made. (Finally, finals are over and I have the time to get into the kitchen again!) I wish I had a lip-smack'n, picture that did it justice but unfortunately I do not. However, You will just have to take my word for it that this is some of the BEST caramel corn ever. I can stay away from cookies but oven baked caramel corn...watch out!
Ovenbaked Caramel Corn
1 cup butter
2 cups brown sugar
½ cup light or dark corn syrup
1 tsp salt
½ tsp baking soda
1 tsp vanilla
6 quarts of popped corn (or more depending on how “caramely” you want it to be)
Preheat oven to 250°.
In a deep pan, melt butter. Stir in brown, sugar, syrup, and salt. Boil (stirring) for 5 minutes. Remove from heat and stir in soda and vanilla. Pour over corn, mixing well, turn into 2 shallow pans.
Bake in 250° oven for 1 hour. Stir every 15 minutes. Cool and break apart and store in a tight container.
Ovenbaked Caramel Corn
1 cup butter
2 cups brown sugar
½ cup light or dark corn syrup
1 tsp salt
½ tsp baking soda
1 tsp vanilla
6 quarts of popped corn (or more depending on how “caramely” you want it to be)
Preheat oven to 250°.
In a deep pan, melt butter. Stir in brown, sugar, syrup, and salt. Boil (stirring) for 5 minutes. Remove from heat and stir in soda and vanilla. Pour over corn, mixing well, turn into 2 shallow pans.
Bake in 250° oven for 1 hour. Stir every 15 minutes. Cool and break apart and store in a tight container.
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