Archives for November 2012

Charlotte Ronson’s Fix for Chic Winter Layering

Charlotte Ronson's Fix for Chic Winter Layering

 

The Story Of The Daffodil Garden

 

daffodil gardens

 

 

You may have heard the story of the daffodils in one form or another, and how the beauty of the garden holds a lesson to be learned. It’s definitely worth repeating–let me tell it to you my way…

In 1958, (Alma) Gene and Dale Bauer started planting a garden of daffodils, planting them one by one by one… throughout the years. Today the daffodil garden in Running Springs, California is said to be the largest daffodil garden in the world. One look at the magnificent hillside immediately draws you in.

This mountain hillside, which was once a wilderness of poor rocky soil is now drenched with daffodils. A breath-taking experience to the tourists it draws.

The countless daffodils reflect care, as stewards of God’s creation, labor in the land they’ve been given. Man and woman, side by side. But the unmistakable miracle we see—made by the hands of only two—is that perseverance yields fruit to those who are trained by it.

Gene Bauer planted the first 48 bulbs in 1958, describing her persistence by saying, “One at a time, by one woman. Two hands, two feet and a body minus a brain.” In forty years she’s planted close to a million bulbs!

The daffodil garden illustrates the God given potential that each one of us holds when we plant seeds one by one. Seeds of discipline, love, joy, peace, patience, goodness, faith, meekness, and self-control—seeds that will blossom in our garden one day, a breath-taking garden that draws others to Christ.

In 1988, my husband and I planted a garden when we stood at the alter, saying, “I do.”

It’s been 24 years of planting one bulb at a time. Nothing too big, just one bloom here and there among countless flowers.

One prayer at a time, one day at a time, one understanding and patient moment at a time… precious blooms  in the garden of marriage.

And let us not be weary in well doing: for in due season we shall reap, if we faint not. ~ Galatians 6:9

Text taken from Time Warp Wife Blog

Recipe: Crockpot Enchilada Style Burritos

 

Totally a thrown together random recipe that turned out really yummy!  It’s super easy and quick and it’s another must have for your recipe box!  🙂

 

 

 

 

Crockpot Enchilada Style Burritos

INGREDIENTS

3 pieces raw boneless skinless chicken breasts (I cut them in 1/3’s or 1/4’s)
3 cans enchilada sauce (I use mild bc of my kiddos)
1 can rotel tomatoes (Mild)
1-2 cans refried beans (depending on how much you like in each burrito)
1 package fajita seasoning mix
1 package flour tortillas (burrito size)
2-3 cups freshly grated cheddar

 

Add raw chicken breasts, 1 can of enchilada sauce, rotel tomatoes, and fajita seasoning to crockpot and let it cook on low for 6 hours.
When cooked, assemble the enchiladas one at a time by taking a tortilla, spreading beans on it and then adding chicken mixture and rolling up

 

 

Next place them in a greased  baking dish lined up and top with enchilada sauce and cheese.

Bake at 350 degrees until sauce is bubbling and cheese is melted… About 20-30 minutes.

The Last Month in Pictures…

I haven’t updated with pictures in a while so I figure I better add some dating all the way back to Halloween which seems like forever ago.  Hope you all are well!  🙂

Saw this on the side of the road… So cool!

 

 

Coop & KJ

 

Mom & son love

 

Daddy pained the boys helmets for Halloween

 

Harvest Party @ boys school

 

My ‘Football Guys’

 

Fun pumpkins we saw…

 

 

‘Tricks’

 

 

Chlo-Bear

 

Batting practice

 

 

Coop & Kenna

 

 

 

 

 

 

 

 

 

 

 

I voted!!!!!!!!

 

Happy 9th Birthday, Coop!!

 

GO DUCKS!!

 

Camden’s Music Program @ School

 

 

Scripture Sunday

 

 

 

 

Recipe: PB & Pumpkin Dog Biscuits

I thought it would be fun to make homemade dog treats since I like to know exactly what I’m putting into my little girls pups and the boys (my kiddos) came in from playing outside and thought they were for them so they ate one and loved it!  Hilarious!  LOL My dogs have been begging for more and I think next time I’ll make some cuter shapes…  It’s just that my chihuahua’s are so darn small that they need lil niblets!  😉

 

 

Ingredients

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
  3. Bake in preheated oven until hard, about 40 minutes.

 

Shabby Apple Fun

I absolutely love Shabby Apple…  Classy elegance at it’s best!  I went through their site and pulled some of my favorite items to share with you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 USE CODE    SA5offpocketcoupon   FOR $5 OFF YOUR PURCHASE DURING NOVEMBER AT Shabby Apple

Happy Thanksgiving (and a Recipe)

 

Happy Thanksgiving, friends.  We all have so much to be thankful for!!
I hope everyone has a very blessed day celebrating all that the Lord has blessed us with!

 

 

Happy Thanksgiving

 
LIBBY’S® FAMOUS PUMPKIN PIE  
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

 

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

 

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Looking Ahead

 

 

 

Looking Ahead

With all the changes in my life,

I ask you Lord, for peace.

Keep me steady on the path

And sure upon my feet,

Let me learn from my mistakes

And grow beneath your wings.

Prepare me for the days ahead

And all that life will bring.

For in the darkness, You are light,

In weakness you are strong.

I am nothing without you –

I know where I belong.

Jill Lemming

Recipe: Pumpkin Bread

My family LOVES this time of year and one of our favorites is pumpkin bread.  I can’t believe I’ve waited this long to make it but many more loaves are to be made in the coming weeks.  The weather has just finally changed in the past few weeks and it’s now cold and overcast and rainy so we’re enjoying hot cider and pumpkin bread by the fire!  🙂

 

 

 

Pumpkin Bread

INGREDIENTS
1 1/2 cups flour
1 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup olive oil
2 eggs, Beaten
1/4 cup water
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

DIRECTIONS
Preheat oven to 350°F.
Sift together flour, salt, sugar, and baking soda.
In a separate bowl combined pumpkin, oil, eggs, water, and spices.
Then, combine with dry ingredients but, do not mix too thoroughly.
Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a toothpick comes out clean. Turn out of the pan and let cool on a rack.