Thankful Thursday

It seems like it has been a long week. I woke up on Tuesday thinking that it was Sunday or maybe it was yesterday that I did that. Anyway, I'm thankful that today is Thursday because it means that it's the start of our weekend.

I'm also thankful for my daughter's artistic endeavors they keep our walls covered and her hands busy.

I'm thankful for the opportunity to see her show her talents in public as well. She did some great singing this week.

I'm thankful for my husband. He unexpectedly did some of my chores for me this week. It was quite a treat.

I'm thankful for birthdays! We've had three family birthdays this week and more in the next two weeks. One of the things that we try to do on family birthdays when we can't be with them is to eat a meal that they would like or have a little treat in honor of them. It's not much, but it's one way that I've tried to make sure that my daughter stays connected with the people we grew up with and their families.

I'm thankful for Bible study. We've been having a great time studying 1 Corinthians at church and I've been enjoying studying Kings as well. Very different studies, but both have been a blessing to me.

What about you? What are you thankful for?

Comments

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Tasty Tuesday: Roasted Broccoli

I ran across this recipe on Pinterest the other day that was labeled " The Best Broccoli Of Your Life. " I normally either steam our broccoli in the microwave or saute it with olive oil and red pepper flakes on the stove top. I decided this would be something to try. I did the salt, pepper and olive oil part of the recipe. I didn't have the majority of the other ingredients. In fact, all I had was a little bit of Parmesan It was wonderful. Not the best broccoli of my life, but honestly, it was pretty close. And if I had the lemon juice and all that jazz, it may very well be the best. What have you been eating lately?

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

Tina The Storyteller

Search This Blog