With a Grateful Prayer and a Thankful Heart: 11/8/09 - 11/15/09

Saturday, November 14, 2009

Show and Tell Friday ~ Boyhood Treasures

My husband has a small collection of items that somehow survived
from his childhood.

Seeing each treasure helps me know a little about the boy who grew to be the man who has shared my life and walked beside me all these years.
a Little League trophy
a Boy Scout compass and pin
pocket knives
a Sunday School attendance pin
a tie bar with his initials (probably his first)

and yes,
even teeth from the first pike he caught
(if it was special enough for him to keep, then it is special to me too.)
This poem came to mind while writing this post...

By Phoebe Cary

Here's a hand to the boy who has courage
To do what he knows to be right;
When he falls in the way of temptation
He has a hard battle to fight.
Who strives against self and his comrades
Will find a most powerful foe.
All honor to him if he conquers.
A cheer for the boy who says, “No!”
There's many a battle fought daily
The world knows nothing about;
There's many a brave little soldier
Whose strength puts a legion to rout.
And he who fights sin single-handed
Is more of a hero, I say,
Than he who leads soldiers to battle
And conquers by arms in the fray.
Be steadfast my boy, when you're tempted,
To do what you know to be right.
Stand firm by the colors of manhood,
And you will o'ercome in the fight.
“The right,” be your battle cry ever
In waging the warfare of life,
And God, who knows who are the heroes,
Will give you the strength for the strife.

For more Show & Tell Friday, visit Cindy at My Romantic Home.
Day 13: I am thankful for Music.
I do not play an instrument or sing very well, but I enjoy and appreciate beautiful melodies and lyrics. Music can be fun, relaxing and encouraging. As you may have noticed, I often post about songs that touch my heart.
Sing and make music in your heart to the Lord
Ephesians 5:19b

Thursday, November 12, 2009

Ginger Crinkles

So autumn... So yummy!
A recipe I got from a friend
(who got it from a friend, who got it from her grandmother)
back in the early 80's. Crunchy on the outside, soft and chewy on the inside.
It has been a favorite at our house all these years.

Tuesday, November 10, 2009

Outdoor Wednesday ~ Where Have All the Flowers Gone?

turning to autumn grays and browns
I'm heading over to A Southern Daydreamer to see the other Outdoor Wednesday posts... did you post one too?

~*~I am getting in on this a little late but want to participate with Karla of Karla's Korner to
"blog 30 Days of Thanksgiving... one post of gratitude... every day of November".
Visit Karla here if you would like to join.

Day 11: I am thankful for the loving encouragement given by family and friends through their gifts, notes, calls, concern and even blog comments. God uses them in a mighty way to show his love.

Praise the LORD, O my soul,
and forget not all his benefits
Psalm 103:2

More Birthday's

Just received pictures of New York babies celebrating their birthdays together...

Lovin' you to pieces!

Tuesdays With Dorie ~ Cran-Apple Crisp

This weeks recipe was chosen by Em of The Repressed Pastry Chef. She selected Cran-Apple Crisps found on page 422.
I love the beautiful colors and flavors used in making this crisp.

red & green skin on the apples
dark maroon cranberries
beautiful golden color of the chopped apple
the texture of the oats and coconut
plump dark raisins

The perfect ending for autumn and Thanksgiving menus.
I had no vanilla ice cream to serve with the crisp but it was not needed. It has the perfect balance of tart and sweetness.

Cran-Apple Crisp

Baking From My Home To Yours – Dorie Greenspan
For the topping
¾ cup all-purpose flour
½ cup (packed) light brown sugar
½ cup old-fashioned oats
½ cup shredded sweetened coconut
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces

For the filling
4 medium apples, peeled, cored and cut into ¼ inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
½ cup moist, plump dried cranberries or raisins (dark or golden)
2/3 cup sugar
1 tablespoon all-purpose flour

Getting Ready:
Center a rack in the oven and preheat the oven to 375°F. Lightly butter eight ovenproof cups or bowls, each with a capacity of about one cup. Pu the cups on a baking sheet lined with parchment or a silicone mat.

To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:
Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving.

Monday, November 9, 2009

Happy Birthday to Our Double Blessings

Fun, Sweet and Adorable then...
...and now!
Loving birthday wishes to two of the sweetest people we have ever known!

Mom and Dad
Here is a post about their wedding.

Sunday, November 8, 2009

Mosaic Monday ~ First Frost

Saturday morning brought a sparkling frost that glistened on the leaves of this Japanese Maple.
Then the LORD answered Job out of the storm. He said...
...Who gives birth to the frost from the heavens
Job 38:1 & 29Angel Trumpet on Friday and then on Saturday

Joining Mary of Little Red House for Mosaic Monday.

Stop by to see all of the beautiful photo mosaics!


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