The Most Amazing of Times
On The Edge - NO MORE

Thankful Thursday - A Lot

I have so much to be thankful for this week. My cup runnith over.

  • My first church Newsletter was well received. Whew! I guess I was nervous. Everyone loved the recipe. (see below)

  • Cooler weather is FINALLY on the horizon. Indian summer in Southern California can be HOT.

  • We have yet to endure a major Santa Ana wind event. Praise God and keep praying that we are spared this year. To view photo’s from last years fires and my own personal story click here (story at the Internet Cafe, Christian Women Online) (photos at Spiritually Unequal Marriage). UPDATE: I typed this at 5 o' clock. My husband and I just went to walk the dog at 6:30 pm and smoke has filled the sky. *sigh* Fires again. I am praying we see nothing like last year.

  • And mostly I praise the Lord Jesus Christ for His presence in the lives of Dineen, the co-writer here at Spiritually Unequal Marriage and her daughter, Leslie. For those of you who don’t know, Leslie was diagnosed with a brain tumor last week and went into surgery earlier today. Here is a text message I received from Dineen today:

    The procedure was a complete success. Leslie did great - no issues. They got 3 biopsies of the tumor too. We'll get to see her in about a half an hour.

    Praising the Lord today!

    Now the recipe from my first Newsletter. Thank you Katie:

    Newsletter first recipe:
    Pumpkin Bread with Cream Cheese Frosting:
    Yum... yumPumpkin_bread

    This is one of my favorite recipes - it is so easy and yummy!! Also a bonus is one for your family and one to share! Hugs, Katie Hougen

    1 C canned pumpkin
    1/2 C vegetable oil
    2 eggs
    1 1/2 C sugar
    1/2 tsp salt
    1 tsp pumpkin pie spice
    1 2/3 C flour
    1 tsp baking soda
    1 C chopped pecans

    Combine pumpkin, oil and eggs in a large mixing bowl. Add remaining ingredients. Mix well to blend. Pour batter into 2 greased (yes 2!) and floured loaf pans. Bake at 325 degrees for 1 1/2 hrs till done when toothpick inserted comes out clean. Let cool 10 min before removing from pan. Serve with cream cheese spread.

    Cream Cheese spread:
    4 tbsp softened butter
    4 oz softened cream cheese
    3 c sifted powdered sugar
    1 tsp vanilla
    1 tbsp milk
    1/4 c chopped pecans (optional)

    With electric mixer, cream together butter and cream cheese till smooth. Gradually add powdered sugar, vanilla and milk. Mix well. Fold in pecans if desired.

    Be Blessed, Lynn

    For more Thankful Thursday blessings, visit Iris at Grace Alone.
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