random things that i ♥ about today…
* i’m halfway through the week
* tomorrow is football thursday
* mani + pedi (aka mama time) this afternoon
* an entire evening off
* an ah-maz-ing husband
out for now
~kisses
where were you 10 years ago…
i remember that day like it was yesterday…
i was at work when someone came into our office and told us a plane had hit the world trade center…i remember thinking they HAD to have gotten the information wrong…but within moments we were all crowded around the only television in our building…we were there watching in horror and silence as the towers fell…all staring in shock…
after flight 93 crashed in shanksville we were told they were letting us out of work early…i work for the state and they were afraid of an attack on state buildings…
i remember the only thing i wanted to do was hold my babies close to me…jade was 2 and joey was 4 at the time…i couldn’t wait to wrap my arms around them…hold them close and protect them…i had a million questions running through my head…what did this mean for their future?
as soon as joe and i both got home that day the first thing we did was get out our american flag and hang it on our front porch…we stood there, looking at the flag and held hands…it was a day we will never forget…
in the following days i wept many times…for those who lost their lives…for children left without parents…for families that lost their loved ones…i remember thinking how horrible it must have been knowing your fate and making that last phone call to your loved ones…knowing you would never again see them…even now thinking of that i am tearing up…
in the following days i was also SO proud to be a christian and an american…we were united as a nation…we prayed together, wept together, held each other…we were kinder, gentler and more patient with each other…we held doors open for strangers and didn’t get angry when someone cut us off on the freeway…
i wish i could say we were all still practicing that grace towards each other but, sadly, we aren’t…we’ve continued on in life and we’ve forgot…i’m totally guilty of this as well…as i think of this today i’m reminded of the following verses…and i strive to remember everyday grace given is grace received…
Luke 6:35-37 But love your enemies, and do good, and lend, expecting nothing in return; and your reward will be great, and you will be sons of the Most High; for He Himself is kind to ungrateful and evil men. Be merciful, just as your Father is merciful. Do not judge, and you will not be judged. Do not condemn, and you will not be condemned. Forgive, and you will be forgiven.
out for now
~kisses
fall yummy goodness {aka pumpkin recipes}
so i am a lover of ALL things fall, including food…i adore pumpkin and love trying new recipes with it…here are some amazing pumpkin recipes (some tried, some on the list to try)…enjoy!
pumpkin pie milkshakes (from elsie)
ingredients:
1 slice pumpkin pie
2 cups vanilla ice cream
1 to 1.5 cups milk
directions:
blend all ingredients together…makes one milkshake…if you are making multiple milkshakes at once simply double or triple this recipe to suit your guest list.
pumpkin pie dip
ingredients:
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
1 teaspoon ground cinnamon
1/2-1 teaspoon ground ginger
apple, slices
gingersnaps
directions:
1Beat cream cheese and sugar at medium speed with an electric mixer until smooth.2Add pie filling, cinnamon, and ginger, beating well.3Cover and chill 8 hours.4Serve with gingersnaps and apple slices.
pumpkin rice krispie treats
ingredients:
1/4 cup salted butter
1 (10.5) oz bag mini marshmallows
6 cups Rice Krispie cereal
1 teaspoon pumpkin pie spice
directions:
Spray 9×9 pan with non-stick spray.
Over med-low heat melt your butter.
Once your butter is melted, continue to cook until butter starts to brown.
It will turn a golden brown color and develop a nutty aroma.
Be careful not to burn. Once the butter begins to brown it can burn quickly.
Stir up any brown bits.
Add the marshmallows and pumpkin pie spice.
Stir until marshmallows are melted.
Remove from heat and stir in rice krispies.
When mixed spread the krispie mixture in your prepared pan.
Spray a sheet of wax paper or parchment with non-stick spray and gently press the krispies down evenly.
Let cool for 30 minutes and then cut into squares.
Souffled Pumpkin Pancake
ingredients
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners’ sugar, for dusting
Maple syrup, for serving
directions
Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.
out for now
~kisses
ps…if you have an amazing pumpkin recipe i’d love to have it!
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