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.
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.
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.
Maybe this is an exercise you can do on your own.
This was a reminder from another corner of the room.
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.
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.