Sat morning we picked up Grace, dropped her at the play, had affogato at Ground up cafe and came home to chill. Bethany took Gwen and Hannah out for lunch and we had a quiet afternoon. We went to the Castle Rock starlighting, this time we caught the trolley to the event, which was nice.
We didn’t have long to wait before the lighting and fireworks began. I really liked the display this year, it went on forever and the types of fireworks coming out where different than normal.
We ate at Taco Bell and then headed home to watch TV.
Sunday we went to church, then worked in the kids room, we had 12 kids (3-K), it was busy! I took notes and made a poem! True, I had to decipher my handwriting (it’s hard to write in splints) but I think it’s what I wrote.
Ephesians 5 1-2 Watch what God does, and then you do it, like children who learn proper behavior from their parents. Mostly what God does is love you. Keep company with him and learn a life of love. Observe how Christ loved us. His love was not cautious but extravagant. He didn’t love in order to get something from us but to give everything of himself to us. Love like that.
Say ‘Yes’ to God more than you say ‘No.’ I will – follow God. We aren’t to be just knock off imitations, we are to mimic God in such a way that people say – that must be what Jesus looks like. It means leaving your comfort zone, loving those that despise you and giving in a sacrificial way. It means doing good without thanks, helping when you are busy, being kind even if it’s taken for granted.
to follow hard
in the path of God
the ways of love that Jesus walked,
the ways of love that Jesus talked.
it’s love that covers the dirty hand,
feeds the belly of the poor,
cares for the lost
– at any cost.
it’s love for a wounded heart
– it’s a start.
it’s giving time and words and treasure,
to others without measure.
it’s sacrificial giving
– and living
it’s extravagant love,
and it’s hard to follow.
Grace beat me to sunset pics.
This week- NIA, teen movie night at DMNS, hike, skating, Thanksgiving, hike, watching too many episodes of Knight Rider, something on Sat., church.
Dinners this week – spaghetti, butternut squash and chicken posole, 15 bean soup, Thxgiving meal (smoked turkey, wild rice and cherries, coriander sweet potatoes, cornbread and sausage stuffing, pumpkin pie and salted caramel chocolate pecan pie), leftover turkey hash, beef hand pies.
Chicken Butternut Squash Posole
1 pound boneless chicken breasts, cut into 2-inch pieces
1 pound butternut squash, peeled and cut into 1-inch pieces
2 (15 ounce) cans red beans, drained and rinsed
1 (28 ounce) can hominy
3 cups low-sodium chicken broth
1 (16 ounce) jar salsa
1/2 (12 fluid ounce) can or bottle beer (can omit)
2 teaspoons dried oregano
1/2 cup heavy whipping cream (optional)
Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.
Coriander Roasted Sweet Potatoes
1 tbsp. coriander seeds
2 1/2 lb. small sweet potatoes (about 5)
2 tbsp. olive oil
1/4 tsp. ground cinnamon
2 tbsp. plain yogurt
1 tbsp. fresh lemon juice
1/2 red chile, thinly sliced
1/4 c. crumbled feta
Kosher salt and pepper
Heat oven to 425°F. Using a heavy pan, coarsely crush coriander seeds.
Peel potatoes, halve lengthwise, then cut into 1⁄2-inch-thick pieces. Transfer to a rimmed baking sheet and toss with oil, coriander, cinnamon, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, turning once halfway through, until tender, 40 to 50 minutes. Transfer to a serving platter.
In a small bowl, whisk together yogurt and lemon juice until smooth. Drizzle over potatoes and sprinkle with chile and feta.
Salted Caramel Pecan and Chocolate Pie
12 graham crackers
1/2 c. unsweetened shredded coconut
6 tbsp. unsalted butter, melted
1 c. bittersweet chocolate chips
3 c. Toasted pecans
1 c. granulated sugar
2 tbsp. light corn syrup
4 tbsp. unsalted butter, cut into small pieces
1/2 tsp. kosher salt
3/4 c. heavy cream
Coarse sea salt, for serving
In a food processor, pulse graham crackers and coconut to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Scatter chocolate chips over the crust, then pecans, and refrigerate until firm, at least 20 minutes.
Transfer pie to a large rimmed baking sheet. Heat oven to 350°F.
Place sugar, corn syrup, and1⁄4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until bubbles start to form at the edges, about 1 minute; give the pan a swirl. Bring to a simmer, then increase heat to high and boil, swirling the pan occasionally until the mixture is a rich caramel color. Immediately remove from the heat, add butter and salt, and swirl the pan to melt.
Return the pan to medium heat, add cream (it will bubble up), and whisk until smooth, slightly thickened, and a deep amber color, about 1 minute.
Pour caramel over pecans, transfer pie to the oven, and bake until mixture is gently bubbling, 10 to 15 minutes. Transfer to a wire rack and let cool. Sprinkle with coarse sea salt, if desired.
Irish Beef Hand Pies
1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought
1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
2. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
3. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.