Tuesday, March 25, 2014

Living Beautifully Every Day

The last snow of the Season, 2014 March

It is so important to incorporate beauty and love into our lives;  so that even the most mundane of chores is in some small way elevated and validated as a daily ritual of beauty.     

                Our home is vibrantly lived in, and loved.

 We like to think we live "Romantically" here in
Blue Willow Cottage.



To me, romantic living is thoughtful, beautiful, and deliberate.



If one decides to embrace it, all days will be truly LIVED, not just "passed."


Monday, March 24, 2014

None of self, and All of Thee

Those are the words to the last verse of the song we sang on Sunday in preparation for the Communion. 
In singing them, I reflected on the whole meaning of the LORD’s Supper.   

I think of it as believers, being welcomed to a feast where the food nourishes us, heals us, restores us, and makes us partners in mutual love, in giving and receiving of self-sacrifice and servanthood.   

Monday, March 17, 2014

Happy St. Patrick's Day

For each petal on the shamrock
This brings a wish your way -
Good health, good luck, and happiness
For today and every day.

Wednesday, March 5, 2014

Healthy Meaty Dinner for under $10.00? This is Possible.

Pepper/Venison Stir-Fry

o 2 Tablespoons Olive Oil
o 1 pound Venison, cut into strips
o Ground pepper to taste
o 1/2 stalk of Broccoli, cut into spears with trunks chopped up
 o 12 Scallions, white and light green parts, cut into 1 inch pieces
o 1 cup sliced mushrooms
o 3 cloves garlic, minced
o 1 Tablespoon minced, fresh ginger
o 2 Tablespoons Soy Sauce
o Cooked Brown Rice (Optional, but it makes the meal more filling)

Step 1- Warm ½ Tablespoon olive oil in a large skillet or wok over medium-high heat. Season the venison with ground pepper (a few good shakes). Add half of the venison to the skillet and stir-fry for 4 minutes, until just brown. Remove ro a warm plate, tent plate with foil. Repeat with another ½ Tbsp. oil and remaining venison.

Step 2-Return reserved cooked venison to skillet. Add green peppers, scallions, mushrooms, garlic, ginger, soy sauce, and remaining 1 Tbsp. oil to the skillet. Stir-fry for 3 minutes, until venison is cooked through and vegetables are lightly browned, but still crisp. Serve over brown rice, if desired.

Prep time 15 minutes
Cook time: 11 minutes
Serves 4, Cost per serving: $2.11 (or less if your husband shot the deer)
Per serving: 244 Calories, 13 g Fat (3 g Saturated), 66 mg Cholesterol, 3g Fiber, 24 g Protein, 9g Carbohydrates, 764 mg Sodium

Tuesday, March 4, 2014

"If we fix a goal and work towards it, then we are never just passing time." --Anna Neagle,  Actress
The path I desire for my life is one of integrity and honesty. I want to love myself; look in the mirror every morning and acknowledge the unique person I am. I am working on acknowledging  the kindness and good in me.   I strive to conduct myself with dignity and honor. I am taking charge of my life; nurturing it, giving myself little rewards when I overcome; hoping that the balance within will reveal itself through the smile on my face, and the gleam in my eyes.

With all of this in mind, I hope to pass these same qualities on to my son, and to my Sunday School students at our church.