It’s October, and I’m with Anne, reveling in a world of good gifts. Wispy clouds across the moon, the smell of cinnamon and wood smoke, crunchy leaves and vibrant color that needs no filter to enhance its beauty.

IMG_1787

You may have noticed that I didn’t post on Wednesday like usual. It was hard for me to let it go, but it’s been an overfull week and when I prayed about it I sensed God whispering “It’s ok. It’s all Grace.” So I didn’t stress over it, and the world didn’t end. I’m learning that the discipline of mini-Sabbaths is an important one.

As a “do-er” prayer is another hard discipline, but this week we put together a prayer gathering that created environments for people to engage with God in a variety of ways.

4R1A0344

In one of the prayer corners we had a fountain running.

For with You is the fountain of life, in Your light we see light. Psalm 36:5

We said: Listen to the sound of the water and think of God’s love washing over you.

Then take a blank rock and write something or someone you’re thankful for and place it in the fountain.

Lastly take a rock with an attribute of God written on it that you need to be reminded of.

FullSizeRender-35Maybe this is an exercise you can do on your own.

This was a reminder from another corner of the room.

4R1A0426

Next, if you’ve been overwhelmed by all the bad news this week, take a look at 13 Inspiring Stories of Refugees Being Welcomed from Around the World.

And lastly, a couple of October recipes. The first one I tried last night and we loved it – it can be adapted in a bunch of ways.

Crab and Corn Chowder

6 bacon slices

2 celery ribs diced

1 green pepper diced

1 medium onion diced

1 32 oz. can/box Chicken broth

3 TB flour

3 cups fresh corn kernels (6 ears) If you don’t have some frozen from summer a yellow and white Birds Eye frozen mix works

1 lb fresh crab meat (I used 2 cans of lump crab meat, but you could also substitute chicken or shrimp, or leave out the meat)

1 cup whipping cream

1/4 cup chopped fresh cilantro (I didn’t have this 🙁 )

1/2 ts. salt

1/4 ts. pepper

fresh cilantro for garnish

Cook bacon in Dutch oven over medium heat 8-10 minutes til crisp. Remove bacon and drain on paper towel. RESERVE 2 TB drippings. Sauté celery, onion, and green pepper in drippings til tender (5-6 min)

Whisk together flour and broth til smooth. Add to celery mixture. Stir in corn. Bring to boil; reduce heat and simmer stirring occasionally, 30 minutes. Gently stir in crab meat and rest of ingredients. Cook 4-5 minutes or til thoroughly heated. Makes 10 cups.

IMG_1783

Zucchini Bread/Muffins

Mix 3 eggs

1 cup oil (yes, one cup 🙂 )

3 tsp. vanilla

1/2 cup milk

Separately mix 2 cups sugar,

3 cups flour,

1 ts. salt,

1 ts. baking SODA,

1/4 ts. baking POWDER,

1 ts. each: cinnamon, nutmeg, cloves.

Blend wet and dry ingredients together and then fold in 2 cups shredded zucchini.

If making bread, it goes in 2 greased 8″ or 9″ loaf pans and you bake for about 45 minutes at 350.

If making muffins, cut the time to about 25 minutes.

IMG_1788