Prayer and Pumpkin Bread

Hi all– Our four oldest grand-daughters spent a few days last summer for Grammy Camp.  Before dinner I leaned over to our five year old grand-girl and said, “Let’s hold hands so we can pray.”
She asked, “What’s pray??”
“Well,” I answered, “It’s when we talk to God.”
She turned to me surprised, “You can talk to God??!!”
“Sure, I talk to him in the mornings and pray for you, that you grow well and stay strong and smart…”   The other grand-girls chimed in, “Do you pray for us too?!”
It was a sweet moment– the chance to share that part of my faith with that little one I love so much.  I hope it stays with her.

Here’s the girls at Grammy Camp –taking off on an evening flashlight hike!

 

I truly want to be a fervent pray-er.  Coming to God with an open heart every day.  I’m not always as prayerful as I wish I were.  It’s been on my mind.

Martin Luther wrote, “To be a Christian without prayer is no more possible than to be alive without breathing.”

And a pastor, talking about prayer, compared it to his daily walks & talks with his wife.  Sometimes she is fascinating.  At times their walks are boring and she can even be annoying!  (I’m sure that goes both ways!)  But the cumulative affect of walking and talking day after day strengthens their bond, makes them closer.

And in the same way, prayer can be a struggle at times.  Some days I just say, “It’s me again praying, God, for the people on my heart and mind.”  But some days there is a worship and sweet communion with him that lifts my soul.  The bottom line is to keep showing up.  Drawing hope and strength from those times.

Just read Prayer, Our Deepest Longing by Ronald Rolheiser, a Catholic priest.  Great worthwhile book.
He writes:
“If we pray faithfully every day, year in and year out, we can expect a little excitement, lots of boredom, and regular temptations to look at the clock.  But the bond and an intimacy will be going under the surface: a deep growing bond with our God.”

 

So I wanted to pass on a couple things that have helped me.

I hesitate to write about my little notebook.  I’m not the best model of faithful prayer.  But it’s helped me– and might encourage you in your prayers…

In the morning I sit down with my Bible and my little pink notebook and a mug of tea.  And then I:
#1. Write the date
#2. Read a bit of the Bible and write what it makes me think (the Psalms are a good place to start)
#3. List 3 or 4 things I am thankful for right now
#4. Write down all the friends & family I want to pray for
#5. List the things I want to get done in the day ahead

Then I sit and pray over all of what I’ve written in the book, praising God and asking for help.  Then I start my day.

The other help to me in prayer is praying with other people.  Jackie and Debbie come one morning a week to sit and talk and pray together.  And when my Monday night friends come in each week, we share things we are praying for and talk to God together.  They keep me praying…

That’s it.  Hopeful you find great comfort and strength and joy in prayer too.

 

One more thing!!  –Made this Chocolate Chip Pumpkin Bread for my Monday night ladies this week.  Some people kick off fall with a Pumpkin Spice Latte, but for me it’s this pumpkin bread–spicy and sweet and delicious warm from the oven.

CHOCOLATE CHIP PUMPKIN BREAD
3/4 cup pumpkin puree
1 cup sugar
1/2 cup canola oil
2 eggs
1  1/4 cup flour
3/4 tsp baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
2/3 cup mini chocolate chips
1 cup walnuts or pecans, coarsely chopped

In a large mixing bowl, stir together the pumpkin, sugar, oil and eggs.  Then mix in the flour, baking powder, salt and pumpkin pie spice.  Finally stir in the chocolate chips and nuts.

Spoon the batter into a standard loaf pan that has been sprayer with cooking spray.  Bake it up at 350 degrees for 35 to 40 minutes.  So good!

 

And here’s a few other favorite quick bread recipes:

Peach Pecan Bread

Orange Strawberry Bread

Cherry Chocolate Banana Bread

 

And one more thought:
“Prayer should be the key of the day and the lock of the night.”  — George Herbert

So thankful we can talk to God, day and night.

Summer’s End and Peach Tarts

By all these lovely tokens September days are here, With summer’s best of weather And autumn’s best of cheer.   –Helen Hunt Jackson

There is a time in the last few days of summer when the ripeness of autumn fills the air.   –Rudolfo Anaya

 

Hey there– I’m wondering if autumn is rolling in where you are.  It’s just starting to come for us and I’m savoring the September warm (but not too hot!) days and summer fruit still in piles at the market.  This week I picked up a few peaches for tarts.

You can get these pretty tarts in the oven in about 10 minutes–so easy. They’re the perfect light ending that last summer meal.

PEACH TARTS ON PUFF PASTRY
1 sheet puff pastry, thawed*
2 large ripe peaches
4 oz. cream cheese
a few shakes of cinnamon
2- 4  tab. honey
serve with:  ice cream

Cut the puff pastry into 6 squares with a pizza cutter (or a sharp knife).  Lay the squares of pastry onto a baking sheet that has been lined with parchment paper.

Divide the cream cheese into 6 parts and spread it over the pastry, leaving a 1/2 inch margin around the edges.

Slice the peaches thinly (leave on the skin) and layer them over the cream cheese. Dust the peaches lightly with cinnamon.

Pop them into a 425 degree oven for 20 to 25 minutes until the pastry is puffed around the edges and the peaches are tender.

Drizzle honey over the peach tarts and serve them warm with ice cream or whipped cream.  Enjoy!

 

And just want to say Good Bye Summer by collecting these memories all in one spot.  I’ll miss the golden days and good times with family & friends in these long and lzy summer days…

Kicked off summer with Grammy Camp— love reading and creating and laughing with those girls.

     

 

We began the 4th of July with a breakfast & beach walk along with dear friends.
     

 

Family came in fo the weekend to celebrate Nick & Alyssa’s beautiful wedding.

John & Laurel took us in for a great week in Wisconsin— lots of boating, evening walks, good meals and time to talk…

     

 

The Monday night friends rounded up a few times for lunch over our summer break.  Love those beautiful faces.

 

A bunch of family met up rustic little cabins for 5 days of hiking, s’mores and campground meals at Sequoia and Kings Canyon National Parks.  Loved having the grand-girls at arm’s length and waking under those glorious trees!

     

 

And finally there were a couple trips up to San Francisco to dote on grand-kids and to welcome new grand-guy, Oscar into the world.

   

Ah Summer, going to miss those long bright days, times with out & about with people we love.  But the joys of Autumn are around the corner.

 “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.”

―E.B. White, Charlotte’s Web

 

And P.S.  — here’s a few more favorite peach recipes:
Avocado Chicken with
Chipotle Peach Salsa

 

Fresh Peach Cobbler

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Peach Crostata

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Peaches & Cream Tart

 

 

 

 

  

 

Baked Pumpkin French Toast

Hello there– I have to tell you that this is one of those dishes that tastes way better than it looks!!  It’s sort of a homely little mess sitting on the plate. Looking at the photos, I thought I should just scrap this post, but then it was so yummy, I just wanted to give you to be able to give it a try!!  Please trust me on this one.

The toasty bread coated with custardy pumpkin is pretty delicious, especially hot from the oven.  With maple syrup, perfect!

BAKED PUMPKIN FRENCH TOAST
1 pound loaf French bread
6 eggs
2 cups cream or half & half
3/4 cup sugar
1 cup pumpkin puree
1/2 tsp. salt
1 tsp. vanilla
1 tsp. pumpkin pie spice (or cinnamon)

Crumb Topping:
1/2 cu brown sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. pumpkin pie spice (or cinnamon)
1/2 cup butter
1/2 cup pecans (or more if you love pecans as much as I do!)

Garnish:  lots of maple syrup!

Cut the loaf of bread into bit sized chunks.  Put it into a 9″x13″ baking dish that has been sprayed with cooking spray.

In a large mixing bowl, whisk the eggs until they are blended.  Then stir in the cream, sugar, pumpkin, salt, vanilla and pumpkin pie spice.  Pour the mixture over the bread.

Cover the whole thing with foil and set it into the fridge overnight.  The next morning, take it out of the fridge an hour before you want to put it into the oven, to warm a bit.

While that is sitting, make the Crumb topping by mixing together the brown sugar, flour, salt and pumpkin pie spice. Then cut in the butter with a pastry blender (or 2 forks) until the mixture is crumbly.  Stir in the pecans and sprinkle it over the pumpkin French toast just before you pop it into the oven.

Bake the French toast for the first 30 minutes still covered with the foil at 350 degrees.  Then remove the foil and bake for 20 or 30 minutes more until the top is golden and the pumpkin filling is all set.

Serve it up hot from the oven with along with a jug of maple syrup!  I think you’ll love it!

Morning Prayer

Good Sunday morning to you– A dear friend shared this with us.  His grandfather had said this prayer every morning as he rose.  I find it so beautiful and meaningful.  Wanted to share it with you…

Morning prayer

O God, Lord of all power and might, preserver of all thy creatures:
Keep us this day in health of body and soundness of mind,
in purity of heart and cheerfulness of spirit,
in contentment with our lot and charity with our neighbor
In our labor strengthen us;
in our perils defend us;
in our troubles comfort us;
and supply all our needs,
according to the riches of thy grace in Christ Jesus our Lord.

Amen

P.S. photo from our kid’s home in Ojai on Mothers Day.

Two Wonderful Cookbooks

Hi Cooking Friends– I’m guessing that’s most of you.  For my birthday this week two friends gave me cookbooks– and they are the best!  I’ve already made the Moroccan Chicken from one of them and it was so good!  Thought you’d like to see them.

Checked this book out from the New Book shelf at the library.  I started to dog-ear pages (I know– in a library book??!!) of recipes I wanted to try and it was half the book!  So when Jenon dropped it off as a gift I was jumping up and down! Everything is so so beautiful and just unique enough.  Amazing photography and little garnishing touches.

 

And this book I browsed through at a store on vacation– but being the cheapskate (frugal??) person that I am, couldn’t bare to buy it on first acquaintance.  But after I described it to my friend Joy, she scooped it up for me!  Everything in the book is a big board or platter full of ingredients– S’mores Platter, Beach Board, Mediterranean Board…   And I have the Big Board from breakfast a few weeks back to fill up with all these yummy recipes!  Such fun ideas more than recipes!  I think you’d love it!

Books & Breakfast –Morning with Friends

Hi all– This isn’t really a recipe, but an idea that was so much fun, I thought you’d like to know about it.  Saturday morning a tableful of friends came in the door for breakfast and a favorite books “show and tell.”

We started off with a breakfast board down the middle of the table– sort of a help yourself to whatever looks good kind of meal.  Drank mugs of tea and laughed and talked over the week…

Then we all pulled out a short stack of what we’ve been reading lately to recommend to each other.  I typed up the list of books with small descriptions and emailed off the recommendations for everyone to use for future book possibilities.  So fun!  (we all had things to say about each other’s books–adding on movie and podcast ideas).

So here’s the Breakfast Board list –just in case you want to throw one together–
(sort of like a cheese board, but with breakfasty things thrown in!)
Brie
Smoked Gouda
Sliced ham
Rye bread
Baguette
Cranberry walnut bread
Mini blueberry muffins
Hard boiled eggs (salt & pepper)
Pears, strawberries, blackberries, blueberries, cantaloupe
Berry jam & orange marmalade, honey
Yogurt
Granola
Almonds
Seedy mustard
(throw on a few flowers for the pretty part)

I got the long board (4′ by 12″) at Home Depot for $8.  Larry sanded and oiled it to make a breakfast worthy serving board.

       
And here’s a handful of the books we talked about:
Braving the Wilderness by Brene Brown
My Kitchen Year by Ruth Reichl
Hearing God by Dallas Willard
Winter Garden by Kristen Hannah
A Year of Living Danishly by Helen Russell

Here’s to friends who read and love noisy talks over breakfast!!  Can’t wait to do it again!

Sailing to Santa Barbara

Hi everyone– Have you been to Santa Barbara??– one of the prettiest towns in California.  It was a port on our recent cruise with our travel buddies, Paul & Sue.  Here were our favorite parts of our day there.

The Santa Barbara Historical Museum is a wonderful small museum– with art, artifacts and historical figures.  Fun to wander and read your way through…

     

The city center is full of historic beautiful remnants of Santa Barbara’s past.

    

We came upon the Regan Ranch Center, a sort of mini- Presidential Library, based on Regan’s nearby life at his ranch.

     

And we ended our day at the historic Santa Barbara Courthouse, climbing up the tower for city views and wandering through the gorgeous interior.

     

     

One last Santa Barbara Institution– McConnell’s Ice Cream!!  Thanks Paul & Sue for the best day out and about.

 

High Seas Highlights

Hi all — Just back from our very first time going on a cruise.  Our friends Paul and Sue (experienced cruisers & close friends for almost 40 years) invited us along on a trip up the western coast from L.A. to Vancouver.  So we tagged along and here are some of the best bits about cruising up the coast with good friends.

We arrived at the terminal and settled into our smallish rooms. Then set out to explore the ship–15 floors of lounges, dining rooms, shops and decks and places to settle in.

        

Between ports, we passed the time reading (it’s a gift to have friends who like to sit and read the morning away), eating (too much!) and enjoying the ships entertainment venues (here- a pop concert, interview with a Oscar winning song writer and our favorite piano violinist team from Russia)

     

And of course there was the meals, high tea and snacks galore.  Plus my favorite– a tour of the ships kitchen.

     

     

After 7 pleasant days, we glided into Vancouver B.C. docking right up nestled in the city!! (See Larry at the rail, taking a photo).   And I’ll end with our last late night walk around the deck.  Thanks thanks Paul and Sue.  We love time to talk and laugh and relax with you two!

Field Trip– Judson Studios

A watercolor of the ramshackle Judson Studios building, in the city of L.A.

Hello everyone–  A couple weeks ago our buddy Paul organized a “field trip” for a bunch of us to Judson studios, where they have been turning out gorgeous stained glass since 1897.  It is a family operation, now run by the 5th generation of Judsons.

First stop was the designer’s office, work all done on computers.  Then on to the room of glass samples and tables where it is cut from a pattern.

     

We moved on to the workshop where they bend the lead and assemble the windows.
     

And stepped up into the painters studio, and watched an artists add details to a face to be placed in a church window.
     

   

Thanks Paul and Sue for getting us all together for a wonderful day!

Italian Turkey Sausage & Spinach Lasagna

Hi there — Some men in our church built a sleek, beautiful long table this spring.  It’s being used for a series of “family” dinners.  Anyone can reserve the table for an evening and invite 14 people to come sit around together over dinner.  It’s gone on for weeks, night after night.  There’s a fire in a fireplace and flowers on the table.  But the best is the unhurried conversation, a chance to sit together in the middle of the week.

This week I joined in for dinner with our young adult group friends.  It was pot luck and this was my contribution.  Hearty and hot from the oven, I think you’d like at your table too.

ITALIAN TURKEY SAUSAGE & SPINACH LASAGNA
1 pound Italian turkey sausage
2  28 oz jars of marinara sauce*
1 package no cook lasagna noodles*
16 oz. ricotta
4 cups mozzarella, grated
4 cups spinach, chopped to shreds (about 5 oz.)

Cook the sausage in a deep skillet, chopping it to crumbles with a wooden spoon as it cooks. Drain any excess fat.  Spread a thin layer of marinara sauce into a 9″x 13″ baking dish and then pour the rest of the 2 jars of sauce in with the cooked sausage.

Cover the bottom of the baking dish with the uncooked lasagna noodles.  Spoon little dollops of ricotta over the noddles (using about 1/3 of the carton of ricotta).  Sprinkle on a cup of the chopped spinach.  Ladle 1/4 of the meat & sauce over that.  And finish it of with a cup of grated mozzarella.

Do that same layering 2 more times.

For the top, add one more layer of noodles, 1 cup of spinach, the rest of the sauce and the last cup of mozzarella.

Cover the baking dish with foil (tenting it so it doesn’t touch the cheese) and pop it into a 350 degree oven for 30 minutes.  Remove the foil and bake it 5 to10 minutes longer until the cheese is beautifully melted.

Let the lasagna sit for 10 minutes to set before you cut into it.  Delish with a bright salad and a chunk of sturdy bread.  Enjoy!

Blueberry Filled Lemon Cake

 

Hello all–  Made this little cake to take along to our Sunday morning group that meets before church.  We’ve been together every week since we were newly weds– 43 years!  And let me tell you, these are my people.

We’ve celebrated babies, and kid’s wedding, then grand-kids together.  We’ve held each other up through cancer and divorce, job loss and problems with our children.  There were camping trips and banana-gram nights, movies and late nights talks over the dinner table together.  When one family lost their family business we chipped in to get their daughter through her last semester of college.  And now we are walking with dear friends through brain cancer and hospice.  There’s more, but I’ll stop– can’t count all the hugs and prayers or the laughter and sorrows shared.

I just wanted to say all this because I’m hoping you have “your people” too.  People who know you deeply and share your faith, who bring meals when you’re down and walk with you in joy and difficult days.  God has them for you– he can help you find them.

 

BLUEBERRY FILLED LEMON CAKE
2 medium lemons, peel grated & juice squeezed
2 eggs
1 cup sugar
1 cup light sour cream
1/2 cup canola oil
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 cups fresh blueberries

glaze:
1/4 cup sugar
1/4 cup lemon juice

 

Grate the zest off of the two lemons.  Then cut them in half and squeeze out all the juice.  Set both the zest and juice aside.

In a mixing bowl, beat together the eggs and sugar until well blended.  Then stir in the sour cream, oil and vanilla.  Next , mix in the flour, salt and baking powder.  And finally, stir in all the lemon zest, 1/4 cup of the lemon juice and the blueberries.  Just stir enough until it’s all thoroughly combined.

Spoon the mixture into a 9″ springform pan (or cake pan) that has been sprayed with cooking spray.  Then pop it into a 375 degree oven for 45 to 55 minutes until it’s cooked through and a toothpick inserted comes out clean.

While the cake is still hot, mix together 1/4 cup of the remaining lemon juice with 1/4 cup sugar.  Stir until the sugar all dissolves.  Then dribble the sugar over the top of the cake and let it sit for 30 minutes to cool before you serve it up.

 

Thanksgiving Big Plans!

Happy Thanksgiving–  Are you ready for the feasting and family, for making pies and giving thanks??  We’re having our meal at our house for the first time in years!  Can’t wait to have grandparents, kids and cousins walk in the door!!

So since I’ve been plotting and making big plans (!) for weeks, I thought you might like a few Thanksgiving ideas I’ve come across. Here’s a few of my favorites:

PLANNING AHEAD
#1.  Find out who’s coming!!  It’s always a good idea to invite a friend or two to round out the family, make it more festive!!  (Have a guest list number to plan tables, amounts of food)
#2.   Imagine your big dream menu–  Then go back and simplify!  You don’t need 12 dishes on the table (3 vegetables?? no!) — narrow down to the very best, what makes it taste like Thanksgiving for your family…
#3.  Grocery shop early in the week– to avoid last minute crowds– And– a frozen turkey needs to defrost in your fridge (1 day for every 4 pounds– so a 20 pound turkey needs 5 days to defrost!)
#4.  Determine when you want Thanksgiving dinner on the table– then count backwards and make a list of start times for each dish!
#5.  Make as many dishes as you can the day before– cranberry relish, cakes, stuffing, make & refrigerate pie crusts, prep veggies…
#6.  Empty out the fridge to make room!  Old leftovers, extra bottles of mustard, less than fresh veggies– Out!!
#7.  Set out serving dishes with a post it note on each one for what will go on the dish.
#8.  Pick up some take home containers to send leftovers home with guests (available at Smart & Final if you have one nearby).
#9. Run the dishwasher Wednesday night and have it empty to use on Thanksgiving.
#10. Set the table Wednesday afternoon and admire it for 24 hours before the big meal.

GETTING THE FEAST ON THE TABLE
#1.  If you have houseguests, send them off for a lovely breakfast out, so you can get to work in the kitchen!
#2.  Tape your recipes up on the kitchen cupboards, easy to see, out of the way.
#3.  Set a cooler in the corner of the kitchen to keep hot things hot before the meal, and to hide dirty dishes after you eat!
#4.  Clean as you go while you cook, to keep counters clear and save yourself from a monumental mess at the end of the day!
#5.  Have a small group?  Just do a turkey breast, about a pound per person.
#6.  Eating early?  Cook two small turkeys in place of one large bird, to cut cooking time.
#7.  If guests want to help ask them to light the candles, open the wine, write out some place cards, read Thanksgiving stories to restless kids.
#8.  Never try out new recipes out on a big cooking day like Thanksgiving.
#9.  Keep appetizers light, a bubbly drink, some salted nuts, or raw veggies– dinner is coming!!
#10. Serve dinner buffet style– easier to manage and just set the cranberry relish, butter, gravy on the dining table to leave room for a pretty centerpiece.
#11. Relocate to the sofa after dinner for a relaxing round of desserts.
#12. Invite the non-cooks to help with the clean up– supply kitchen music and lots of towels.

MAKING IT SPECIAL
#1. A few days ahead, write out a notes detailing why you’re thankful for each guest and on Thanksgiving, tuck them under their plates.
#2.  Organize a family walk in the park after dinner to make room for dessert a little later.
#3.  Before the meal read Psalm 100 and have someone thank God for the year of blessings.
#4.  Post a large sheet of paper titled “Thankful Heart Chart” on the wall.  Set out a mug of markers and have everyone draw small pictures of what they are thankful for– trees, donuts, Grandma Lo, music, turkey, faith, friends…
#5.  Play “Thankful A to Z”– go round the circle and think of something you are thankful for– starting with each letter of the alphabet.
#6.  Have the family all chip in to buy a World Vision gift (chickens, a bicycle, schooling, vaccines) for a family in a 3rd world country.  (catalogues available at worldvision.org)
#7.  Play Thanksgiving charades (act out turkey, pilgrim, Mayflower, pumpkin pie, football…)
#8.  Have your Thanksgiving meal the weekend before the actual Thanksgiving– cheaper airfares, lets everyone also have a Thanksgiving with the other in-laws, less traffic, more people able to come.
#9.  Be liberal with your Thanksgiving hugs and telling people how thankful you are for them.
#10. Kids are only about 2/3 the size of adults.  So they should only have to sit at the table 2/3 as long!

That’s it.  Hoping you are part of a warm and wonderful Thanksgiving feast with people you hold dear.  Happy Thanksgiving!!

P.S. thanks to Holly Hobby for the illustration.

Walking Each Other Home

Hello all–  Thinking through blessings this November, reasons for thanksgiving.  And what comes to mind are the people around us–friends near and far, who share life with us.

Love what Tim Keller wrote:
“Spiritual friendship is eagerly helping one another know, serve, love and resemble God in deeper and deeper ways.”

It’s Jenni handing me a worthwhile book and some sage advice, Jackie stitching up a “family blanket” for us, Lynn walking with me in the mornings sharing her studies, Jenon texting early morning encouragement. It’s Joanne talking though daunting medical concerns and trusting God in it all and Kim rounding us up to make meals for foster kids.  It’s friends (& family) who trekked to Wisconsin to celebrate our Laurel & John’s wedding.

These are the people I want to spend a life with.  I recently heard a TED talk with Anne Lamott– she told about people “walking each other home.”  That’s it.  So thankful to walk my way home with the people God has given us.

“Be devoted to one another in brotherly love… Rejoice with those who rejoice and mourn with those who mourn.”   Romans 12:10 & 15

P.S. photo of Wisconsin farmland from last summer.

 

Celebrating John and Laurel

Hello everyone– This past weekend we celebrated our John and Laurel here in California– They were married in the woods of Wisconsin in August,  so we had a little second party (because you can’t have too many parties!) here at our house for family and friends who couldn’t make it back to the wedding.

There was lots of busy prep going on a couple days ahead– picking up supplies (thanks Lulu & Jenon!), early morning cake decorating,  getting grand-girls all decked out in the “Link’s Camp” shirts! and setting out cupcakes, setting up tables.  (The bride & groom on the cake is from Grandma Lo’s 1949 wedding and has graced many family wedding cakes since!)
     

     

Then in came family & friends to congratulate John & Laurel, here with Roni & Bret– Jill & Tim loading up on bratwurst, salads and Wisconsin cheese!, Jobay hanging out at the cupcake table, chatting with friends, Grandma Lo and soon-to-be-mom Andrea, friends & family under the maples trees…

     

     

And thanks to my trusty kitchen crew (all 7 of you!) who slaved away all afternoon to make it all go smoothly– And the Gayland for brewing up a keg of Wisconsin Spotted Cow Beer!
     

Laurel and I ended the weekend with a birthday shopping trip to Homegoods and the requisite stop at Yogurtland.  Thanks for coming out– love you girl of my heart!

Being Known

“The beautiful thing about God is that even though we cannot fully comprehend his love, he fully comprehends us.”       — Morgan Harper-Nichols  (Daily Life Devotional)

It’s true– we all want someone to truly know us, to understand us deeply.

I had a older woman friend in Spain.  She would have us for coffee and spoil our little kids like they were her own grandchildren.  We would walk arm in arm to the plaza for pastries.

And one day in her kitchen, she told me the story of her marriage to her husband.  She had been in love with another young man, but her parents arranged for this marriage.  He had provided well and it had been a fine home for two sons over the years.  But she ended telling me,  “I just wanted someone to know.”

We want someone to know…  The wondrous thing is that there is one who knows us profoundly and loves us fully– it’s an enormous comfort.  So thankful for the love and understanding of God.

“Search me, God, and know my heart;”  –Psalm 139:23

‘

photo– Marin headlands hike

Chocolate Walnut Pie Bars

Hi there– I sure wish you could meet my Monday night ladies.  They come in the door in around 7:00 each week.  I can hear them talking and laughing as they come up the steps.  There are hugs and cups of coffee and when I finally get them to settle in, there is time to read and pray together. It’s a bright spot in my week.

And, of course, we eat.  This week it’s these pie bars– nutty and sweet (a little like my ladies!)

CHOCOLATE WALNUT PIE BARS

Crust:
1  1/2 cups flour
1/4 cup brown sugar
1/2 cup butter (1 stick), melted

Filling:
3 eggs
1  1/2 cups brown sugar
1 tsp. vanilla
2 tab. melted butter
1  1/2 cups chocolate chips
1  1/2 cups walnuts, coarsely chopped

To make the crust, mix together the flour and 1/4 cup brown sugar.  Then fold in the melted 1/2 cup butter until it’s all crumbly.  Press the mixture into 9″x 13″ baking dish that has been sprayed with cooking spray.

Bake the crust at 350 degrees for 12 to 15 minutes, until it’s lightly browned.

While that’s baking, stir together the filling– beat the 3 eggs in a mixing bowl, then stir in the brown sugar and vanilla.  Then mix in the butter, chocolate chips and walnuts.

Spoon the filling carefully over the crust, covering it from edge to edge.  Bake it in the same 350 even for 25 to 30 minutes longer, until the filling is set.  Let it cool completely and then cute into tidy bars!

Joining Jac & Jackie

Hi there– We ended up our trip with a restful stay with the dearest friends Jac & Jackie–at their cabin in small town Endeavor, Wisconsin.  It was 5 days of woodsy walks, quite meals and talks on the porch.  From the first big hug, it felt like we were on a retreat!  Here’s my favorite bits.

Early the first morning Jac & Jackie bundled us into the car to trek down country roads past such farms, wild turkeys and then onto a forested track.  We came out onto a tidy Amish farm with it’s little log cabin bakery.  We stepped in to racks of pies, breads and sweet rolls fresh from the wood fired oven.  Breakfast!

     

Later we wandered over the Amish market– So many baking supplies.  I was wishing my sis Lulu, the baking queen, were there to stock up!

   

We spent a quiet afternoon hiking the 4 mile loop around Devil’s Lake– wooded paths and rocky shores.

     

And mostly there were talks by the campfire, morning walks and morning prayers on the front porch. Such a sweet time with friends we admire.
   

Thank you Jac & Jackie– for feeding us, showing us the Wisconsin countryside, for asking us the important questions and praying and loving us through it all.  You’re the best.

Peach Crostata

Hello all–  When we first arrived in Wisconsin a couple weeks ago, our dear friends Jac & Jackie trekked down to Madison to meet up for dinner with us at our kids house. It was a sweet time catching up with them, and ended dinner with this fresh peach crostata.  Sweet summer peaches– they make any dessert a celebration!  After supper we walked and talked down along the lake in the coolness of the evening– so thankful for J & J.

PEACH CROSTATA

Crust:
1 cup flour
1/4 cup sugar
1/4 tsp. salt
1/2 cup cold butter (1 stick), diced
3-5 tablespoons ice water
a couple more tab. of sugar

Peaches:
5 peaches, peeled, pitted, cut into slices
1 tab. flour
1 tab. sugar
1 tsp. cinnamon

To  make the crust use a food processor or a pastry blender (Or just 1 forks, if that is what you have on hand!), cut in the butter until the mixture resembles coarse crumbs.  Mix in the ice water, starting with 3 tablespoons and adding more if needed until you have a ball of dough.

Wrap the dough ball in a piece of plastic wrap and set it into the fridge while you prepare the peaches.

Peel, pit and slice the peaches.  In a mixing bowl coat them with the tablespoon of flour, tablespoon of sugar and teaspoon of cinnamon.

Then take the dough from the fridge, roll it on a floured counter with a rolling pin until it makes a 11″-12″ circle.  Set the dough on a baking sheet that has been lined with foil or parchment paper.

Mound the peaches in the middle of the dough and then fold up the edges inward to hold in the peaches.  Sprinkle the remaining 2 tablespoons of sugar over the turned up crust.

Put the crostata into a 400 degree oven for 20 to 25 minutes– until the crust is nicely browned.  Serve it up hot, cut into wedges,  with a scoop of ice cream!  A fine summer dessert.

Friends

“Friendship is unnecessary, like philosophy, like art…. It has no survival value; rather it is one of those things which give value to survival.”
― C.S. Lewis (1898-1963  British author, broadcaster, academic–Oxford University)

Loved this soon as I read it.  I can survive the day on my own, but sharing it with people I love, true friends (you know who you are!), makes the day all the richer, makes this crazy complicated life into a journey with dear companions.

“Dear friends, let us love one another, for love comes from God.”  –I John 4:7

Open Heart, Open Home

Table ready for friends to sit and eat and talk together.

Hi friends– The year we lived in Costa Rica, we attended a small church in a village, a bus ride and then a kilometer walk from our home.  We loved those people, who opened their church doors and their arms to us.

One Sunday Eunice asked us to her house for tea after the church service.  She stopped by a little roadside market for a couple tea bags and a small packet of soda crackers.  We sat in her small home cobbled together from scraps of boards and a tin roof,  talked over the tea from chipped cups– and never felt more cared for, more welcome.

I learned a lot about hospitality from dear Eunice.  And learned how to meet friends at the door with welcoming hugs from our buddy Jenni.  And from Tim and Jill, how to make conversation around the table sparkle. I’ve learned impromptu meals can be the best from Carmen–as we carried the table and chairs up stairs onto the roof on a sweltering summer night in southern Spain, to sit and talk and sing over plates of simple tapas.

I’ve learned from Jen Hatmaker, who wrote in her book, For the Love–

“A shared table is the supreme expression of hospitality every culture on earth.  When your worn-out kitchen table hosts good people and good conversation, when it provides a safe place to break bread and share wine, your house becomes a sanctuary, holy as a cathedral.”   (page 116)

There’s a joy to setting plates around a table, anticipating friends in the door, praying for them and the time you will spend together.  And also there’s chocolate cake–that’s always good too.

“Be joyful in hope, patient in affliction, faithful in prayer. Share with God’s people who are in need.  Practice hospitality.   Romans 12: 12-13