(In)Security Blanket

I'm pretty good about keeping the clutter at bay in our house.  At any given time you can usually find a box in the basement where I put things we no longer have a use for.  When it is full, I make a Goodwill run. 

But I have a had a hard time letting go of this:

And this:

And this:

That's not even all of it.  My clothes have invaded our entire house - most every closet, drawer, and flat space. They range in size from too big, down to the size 8 "I Have a Dream" collection.  My insecurity has kept me from letting them go.

I've finally decided my security cannot be wrapped up in clothes that don't fit me anymore.  I have to do something about it -  it's time to let go.  I think it's OK to do it.

Obedience

"For MY thoughts are not your thoughts, neither are your ways MY ways,” declares the LORD.      Isaiah 55:8

I have been experiencing a struggle with faith.  I believed God had shown me that I was to do something.  I took some action steps that I thought were what I was supposed to do in order to accomplish this task.  But nothing happened; the doors all seemed to be closed.  I did not understand and had pretty much decided that I had not heard God correctly.  I was prepared to let it go.

But once again I strongly felt that God was telling me I was supposed to do something.  However, this time, He showed me that the way I had envisioned carrying out this task was not what He had in mind at all.  What He was showing me was way out of my comfort zone.  I asked Mark, who I consider spiritually wise, if he thought I was capable of doing it.  He told me that it did not matter what he or I (or for that matter anyone else) thought.  If God wanted it done by me, He would accomplish it through me.

The project is in motion.  In some ways I have felt blessed by what has happened so far, but in other ways frustrated and not understanding.  Mark encouraged me to think about Psalm 62:8:  “Trust in Him at all times, O people; pour out your hearts to Him, for God is our refuge."  So I did just that.  I cried out to God and told him the things on my heart - about my thoughts, my feelings of inadequacy, my frustrations.

But then something incredible happened.  I experienced a quietness in my soul.  I felt I was hearing something - like a whisper - come from deep within me.  I know it has to be the Holy Spirit moving in me.  This is not the kind of thought that I come up with on my own!  I understand now that this has never been about what the task is, or if the project even moves forward.   It doesn’t even matter if the project outcome is what I (or the world) would call a success.   This is about obedience – and being willing to do what God told me to do.

Following God’s leading does not happen automatically – at least not for me.  It is a matter of continual choice.  Having a desire to be what God wants me to be and do what He wants me to do is good, but it requires action on my part.  I want to be obedient to God’s will.

A Walk in the Park

We walked out of church today to a perfect Autumn day.  It was too nice to be indoors, so we headed to our local nature center.  Come take a walk with us!!

 

"De-vine" Design - Revisited

Back early in garden season 2010 my pursuit of a "de-vined" yard began.  About 5 big bottles of Round-up later I still can't declare victory in the war, but I have won a few major battles!

Here are a few pictures taken back in the Spring:

 South side of house - front yard side of fence

North side of yard, back yard side of fence

And here are some pictures taken this month:

South side of house - front yard side of fence!!!  I pulled a little burmudagrass out of this area today, but no vines in sight!  Ready to plant something in this space.

 North side of yard, back yard side of fence - I think it will take another season of chemical warfare on that trumpet vine back in the corner.

 

North side of yard, back yard side of fence - "de-vined"  - at least for today!

It has been a productive garden season.  There is still so much to do, but I'm trying to focus on what has been accomplished.  I worked for about 3 hours out there today doing some fall clean-up.  Then I allowed myself a little time to just sit and enjoy some of the beauty.

Here are some divine photos from the fall garden:

I guess I don't already have enough to do in the garden so decided to lay a path out in my daylily bed!  Thanks to The Drummer Guy for carting 25 HEAVY stones out here for me.  Still need to sink them in the ground.

 Found a few blooms in the forsythia today.  I've never seen that in October before.

The End Is Near

The Resolution finish line is in sight!!!!!!  

Here is recipe #21 that I made yesterday and an extra old standby recipe:

Hearty White Chili

Table of Contents:

- 3 c. cooked, shredded chicken (I used a package of 5 chicken thighs)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 large can chopped green chiles
- 1 pound dried Great Northern beans, rinsed
- 8 cups chicken broth
- 1 whole Jalapeno, sliced (I did not use)
- 1-½ T. ground cumin
- ½ teaspoons paprika
- ½ teaspoons Cayenne pepper
- Salt to taste
- white pepper, to taste
-1 c. milk
- 2 T. Masa (corn flour) OR cornmeal ( I actually had some Masa)
- grated Monterey Jack cheese

How To:
Cook and debone chicken.  In a large stock pot  saute onions and garlic over medium heat for 2 minutes; add chopped green chiles.  Pour chicken broth into the pan and add rinsed beans.  Add sliced jalapenos. Season with salt, pepper, and cumin. Cover and reduce heat to low.  Cook for 2 hours or until beans are done. Halfway through the cooking add cooked chicken.  When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust to taste, adding cayenne pepper and paprika if desired.  Add some Monterey Jack cheese to the pot and stir to melt. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if desired. 

The Outcome:
As I was cooking this and tasted the broth, I thought I was not going to like the seasonings in this chili.  But in the end, as all of the spice flavors blended, it was delicious and we will definitely have this soup again. (Probably tomorrow - lots of leftovers!) I ate mine just topped with a little cheese, but The Drummer Guy likes a little extra kick.  He added a little Cayenne red pepper to his.  I had to refill his drink when I refilled his bowl.

 

I served this up with my favorite cornbread recipe:

Quick and Easy Cornbread

- 1 pkg. Jiffy cornbread muffin mix

- 1/2 pkg. yellow cake mix (whatever is cheapest works fine)

- 3 eggs

- 3/4 c. milk

Mix all ingredients together until well blended.  Pour into greased 2 quart baking dish.  Bake 350 degrees for 40 minutes.  (May need to cover with foil for last 10 minutes to prevent top from over-browning.)  This is a delicious cake-like texture cornbread. 

Breaking Out of My Shell

This summer I discovered stuffed jumbo pasta shells.  I've known of their existence for years but always thought they would be too much work to make.  I was wrong - they are so easy and really don't take much time at all to prepare.

Here are a couple more new recipes.  Recipe #19:

Stuffed Beef & Spinach Shells

Table of Contents:
- 1 pkg jumbo pasta shells
- 1 lb. ground beef or turkey (I only used about 1/2 that amount)
- 1 pkg frozen, chopped spinach, thawed and well drained
- 1 onion, diced
- 8 oz. pkg. reduced fat cream cheese, softened
- 1 small can mushroom pieces, drained
- 1/2 - 1 c. Mozerella cheese
- 1 egg
- salt, pepper to taste
- 1 jar of you favorite pasta sauce (I used Ragu Tomato & Basil)

How To:
Cook shells according to package directions, drain and rinse with cold water to cool.  Brown meat and diced onion; drain.  In large bowl combine all ingredients (except sauce); season to taste.  Pour about 1/3  jar of the pasta sauce in greased 9x13 baking dish.  Stuff each shell with about 1 T. of the meat and cheese mixture.  Place in baking dish and cover with remaining pasta sauce and additional Mozerella cheese if desired.  Cover  tightly with foil; bake in 350 degree oven for approximately 1 hour.

The Outcome:
These are so good and super-simple to prepare.  The recipe I used said the shells freeze beautifully.  You just stuff and freeze, then add the sauce when ready to cook.  I have not done this yet, but since I am becoming a real fan of a make ahead freezer meal I will probably try it sometime.

Moving on with The Resolution - Recipe #20:

Mexican Stuffed Shells

Table of Contents:
- 12 pasta jumbo stuffing shells, cooked and drained
- 1 1/2 lb ground beef (again only used about 1/2 this amount)
- 1 jar (16 oz.) mild or medium picante sauce
- 1/2 cup water
- 1 can (8 oz) tomato sauce
- 1 can (4 oz.) chopped green chiles, drained
- 1 cup Monterey Jack cheese, grated
- 1 can (2.8 oz) Durkee French fried onions

How To:
Cook pasta shells according to package directions; drain and rinse with cold water to cool.  Brown ground beef; drain.  Combine picante sauce, water and tomato sauce.  Stir 1/2 cup of sauce mixture into beef mixture along with the chiles, 1/2 cup of the cheese, and 1/2 can of the French fried onions; mix well.  Pour 1/2 of the remaining sauce mixture in greased medium sized baking dish.  Stuff cook shells with ground beef mixture.  Arrange shells in baking dish; pour remaining sauce over shells.  Cover tightly with foil and bake at 350 degrees for 30 minutes.  Top with remaining cheese and onions; bake, uncovered 5 minutes longer.


The Outcome:
Love these!!  I have made these several times and The Drummer Guy is enthusiastically in favor of having this dish frequently.  Can do!

True Love

Today The Drummer Guy took me to Botanica.  In the rain.  And then the lightning and thunder kicked  in as we strolled the paths under the umbrella he was holding over our heads.  Is that true love, or what?

It was a beautiful, wet wonderland.  There is just something about a lovely garden that soothes my soul.  Every time I go Botanica I wish that my garden looked better.  Then I have to remind myself that they have full time staff members and dozens of volunteers and generous financial resources that keep their gardens looking so fantastic.  And then I have to remind myself that I have a job.  And a house.  And other things to do in life.

If anyone thinks that a garden just comes together and it doesn't take a lot of money and sometimes back-breaking work to make it happen, they are wrong.  I noticed this past week when I was in the library that there are a lots of books on how to make a "low maintenance" garden.  Do NOT be deceived.  Beautiful gardens  portrayed by the pictures in those books don't just happen.  And sometimes you wonder if it is worth it, but other times it so is.

For today I am going to give myself a break and just enjoy the splendor of God's creation and thank The Drummer Guy for taking me for a walk in the rain.

Below are some pictures from our outing.

Therapy

It's been a challenging summer.  The Drummer Guy has been a little off his groove (drum humor).  He is on some routine medications that he has taken for years and back in the spring, a decision was made to try to a different medication.  I told his sister that he has been like the poster child for every medication related side effect one could experience for this drug.  Unfortunately, it wasn't a medication one could just start and stop.  He had to titrate on to the drug, wait for it to build up in his system to evaluate the effect, see that it made him feel terrible, then wean back off.  It has been physically draining for The Drummer Guy and emotionally draining for both of us. But God has seen us through it and he is good as new - maybe better!!!

I haven't done any blogging over the summer, but it seems that  I used cooking as my therapy to see me through this time.  I looked through my recipe stack and see that I have about 10 new recipes that I tried over the summer.  I intend to see The Resolution through, so I will be posting them over the next few weeks.

We have been going to an area fruit market to buy fresh peaches.  They are the best peaches I've ever eaten.  They are wonderful sliced up for a yummy snack.  I have also eaten a few standing over the kitchen sink with juice running down my arms.  They have been fantastic for baking.   Here are a couple of peach recipes.

Recipe #14:

Peach Crisp

Table of Contents:
-  Peaches - peeled and sliced
- 2 c. flour
- 1 1/2 c. sugar
- 1 1/2 t. cinnamon
- 1 c. chilled butter

How To:
Pre-heat oven to 350 degrees.  Layer peaches in a 9x9 baking dish ( I think I used 5 or 6).  In large bowl mix flour, sugar, salt and cinnamon.  Cut butter into flour mixture with pastry blender until it looks like pea-size crumbs.  Sprinkle crumbs over peaches.  Bake 30-40 minutes until lightly golden.

The Outcome:
This recipe was good, but just not quite what I was hoping for.  I cut the flour to 1 cup and put in 1 cup of oatmeal.  I used half white sugar and half brown sugar.  Also I couldn't make myself use a whole cup of butter, so I cut that in half.  Perhaps a less than perfect outcome was my fault???

So, I kept searching for another peach dessert recipe.  Here is my next try - Recipe #15:

Southern Peach Cobbler

Table of Contents:
- Peaches - peeled and sliced (I used 6 large peaches)
- 1/4 c. white sugar
- 1/4 c. brown sugar
- 1/4 t. ground cinnamon
- 1/8 t. ground nutmeg
- 1 t. lemon juice
- 2 t. cornstarch

- 1 c. all-purpose flour
- 1/4 c. white sugar
- 1/4 c. brown sugar
- 1 t. baking powder
- 1/2 t. salt
-  6 T. butter
- 1/4 c. boiling water

How To:
Preheat oven to 425 degrees.  In large bowl combine peaches, 1/4 c. white sugar, 1/4 c. brown sugar, spices, lemon juice, and cornstarch.  Toss to coat evenly.  Pour into a greased 2 quart baking dish.  Bake in preheated oven for 10 minutes.  Meanwhile, in large bowl, combine flour, 1/4 c. white sugar, 1/4 c. brown sugar, baking powder, and salt.  Cut in butter with pastry blender until mixture resembles coarse meal.  Stir in water until just combined.  Remove peaches from oven and drop spoonfuls of flour mixture over them.  Sprinkle entire cobbler with a mixture of 3 T. white sugar and 1 t. ground cinnamon.  Bake until topping is golden, about 30 minutes.

The Outcome:
This is sooooo good.  I have made it 3 times now and am hoping to get a few more rounds of fresh peaches for whipping up another recipe or two of this.

I threw out the 1st peach recipe and kept this one.

Be back someday soon with The Other White Meat and maybe more!