Give Thanks {November 5th}

Today I am thankful for my husband.  It also happens to be his birthday today. He has been my emotional support system and has been strong when I can’t be, even if he is hurting inside too….and words can’t express how much I need that right now.

Happy Birthday, Chance. I love you.

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Give Thanks {November 4th}

Today I am thankful for the very thing that is trying to bring me down, and make me weary.  I am thankful in the waiting.  I am thankful that I am not alone in the waiting, God is with me, and so are many friends and family.

I’ll leave you with a song that I love.

Take Courage (Lyrics video) – Bethel Music ft Kristene DiMarco

Slow down, take time
“Breathe in,” He said
He’d reveal what’s to come
The thoughts in His mind
Always higher than mine
He’ll reveal all to come

[Chorus]
So take courage my heart
Stay steadfast my soul
He’s in the waiting
He’s in the waiting
And hold onto your hope
As your triumph unfolds
He’s never failing
He’s never failing

Sing praise my soul
Find strength in joy
Let His words lead you on
Do not forget
His great faithfulness
He’ll finish all He’s begun

[Chorus]
So take courage my heart
Stay steadfast my soul
He’s in the waiting
He’s in the waiting
And hold onto your hope
As your triumph unfolds
He’s never failing
He’s never failing
So take courage my heart
Stay steadfast my soul
He’s in the waiting
He’s in the waiting
And hold onto your hope
As your triumph unfolds
He’s never failing
He’s never failing

[Bridge]
And You who hold the stars
Who call them each by name
Will surely keep Your promise to me
That I will rise in Your victory
And You who hold the stars
Who call them each by name
Will surely keep Your promise to me
That I will rise in Your victory!

[Chorus]
So take courage my heart
Stay steadfast my soul
He’s in the waiting
He’s in the waiting
And hold onto your hope
Watch your triumph unfold
He’s never failing
He’s never failing
So take courage my heart
Stay steadfast my soul
He’s in the waiting
He’s in the waiting
Hold onto your hope
Watch your triumph unfold
He’s never failing
He’s never failing!

 

 

 

Give Thanks {November 3rd}

As I sit here tonight thinking of my day and thinking of all I am grateful for, I am almost uncomfortable at how full I am feeling from eating so much today. Almost to the point where I don’t really want to do anything else but go to sleep.

I think sometimes I take for granted what food I eat, or don’t eat and waste. There are plenty of people out there, and I’m sure plenty even in my small rural area, that do not have much to eat on a normal basis, while today alone I had plenty to eat and some. I don’t want to ever forget that food is a blessing.

The company I am an ambassador for launched a new product that summer called Lean. This is a meal replacement shake and with every bag sold we provide 14 meals to feed the hungry in America! How amazing is this? I know that within the first few days we had donated so many meals it was pretty remarkable! To learn more you can go here.

So today I am thankful for the food I have been blessed with, and I never want to take that lightly.

I want to do MORE to help the hungry. What suggestions do you have?

Give Thanks {November 2nd}

I became an aunt at the age of 18, right after I graduated high school.  This was a new adventure to me and one that made my heart full.  Before Cadence was born I wasn’t around many young kids, besides my siblings and cousins.  Cadence taught me how to love unconditionally, and I believe that her presence in my life is what made me want to be a mother.

Parker came around a few years later.  From day one that girl brightened my day with her huge smile.  I can still remember her sitting up in her bassinet and when she saw me her eyes lit up and her smile just kept growing.  Again, I never knew I had so much space in my heart.

Next came Madyxx, and being the first boy, he made things so exciting.  My heart kept growing, and it was easy with this loveable, adorable little boy that brought so much fun into our lives.

Reese made me an aunt for the fourth time.  Reese was truly a miracle, and so loved before she was even born.  When she was born it was extra special, and my heart was exploding with love.

So tonight, on the 2nd day of November I am thankful for all of my nieces and my nephew.  They are ornery, smart, loving, and wonderful.  Each and every one of them bring so much fullness into my life, and I am so thankful for them and the future ones to come.

Tell me what you love most about being an aunt or an uncle. Would love to hear!

Give Thanks {November 1st}

This has been one of the longest weeks of my life.  Brokenness, heartaches and numbness have been sneaking in and trying to bring me down.  I am reminded in this difficult time that God is alive, He is here, and He is listening.   He knows my needs, and He knows my heart.

So today, November 1st, I want to say that I am thankful for God’s mercy & grace.  I am so thankful for the miracles He is performing in my life right now, and I am so thankful for His favor.

If you haven’t taken the time to tell God that you love Him,  maybe take a few minutes and tell Him how wonderful He is.  He loves you more than you know. ❤

P.S.- November 1st!?! Does this mean I can start streaming Christmas songs, movies, and start decorating?!  When do YOU put up your tree and/or decorations?

You’re Far From Empty My Love

You’re Far From Empty My Love
By: Whitney Linck
2012

You’re far from empty my love,
you’re too important to me.

I’ll fill you with my graciousness,
my strength my love.

You’re far from finished my love,
I have great things yet to come.

You’ll be a vessel for me,
you’ll be my voice my love.

I’ve always been with you,
even if you couldn’t hear,

I’ll always be with you,
no need for any fear.

I’m keeping all the promises I made to you my love,
for I have never changed.

I’ve been calling out, have you heard my voice.

You’ll know the answers if you open your heart.


Divinely Inspired Writings: 
Refer to my introductory post here.

Jalapeno Jelly

I’ve been making Jalapeno Jelly for years now, and it is always a big hit with co-workers, friends and family.  I have noticed that I have some batches that turn out great, and some that don’t set as well, but they all taste amazing! Sometimes I actually prefer using less pectin, because it makes it easier to pour the jelly, or relish, whatever you want to call it, over the cream cheese, which is the main way our family eats it.

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I wanted to share my recipe, and please note that I am one that doesn’t like to measure exactly, or do exactly how the recipe calls, but that’s alright, it works for me! You just have to find out what works for you.

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When I am strictly making Jalapeno Jelly I only use Jalapenos, I have never added any bell peppers to mine, which is fine if you would prefer to do that to yours.  

Start with your Jalapenos.
Cut the stems off, half and scoop out the seeds.

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Keep seeds in some if you want spicier, or in all if you want it super spicy

*Use gloves unless you want anywhere you touch on your body to be on fire.  Your choice!

Chop those babies up finely.  I use my handy dandy Ninja mixer, it almost liquifies them ( which may be the cause of the jelly not setting up perfectly.)

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In a pot add 6 1/2 cups of sugar ( yowza, I know) 1 ½ cups of cider vinegar and start heating up. Make sure you use a pot that is large enough so the jelly does not boil over, believe me, that is NOT fun!

Once you have the sugar and vinegar mixed together you can add your 2 ¾ cups of chopped peppers to the pot.

 Mix well, and let it come to a boil. I like to stir often, I just don’t want anything to stick to the bottom of the pot.

Once it comes to a boil this is where you add your pectin, and I use the liquid Certo brand.  Use 2 pouches, and stir well, bringing it back to a full roiling boil. Once it hits that rolling boil start timing for 1 minute.  

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Stir constantly, if you didn’t listen to me before and used a small pot, now is where you start praying it doesn’t boil over.DSC_8283

Turn off the burner, and remove the pot from heat.  

You’ll notice some foam at the top of the Jelly, you can either gently scoop it off and throw it away, or you can keep it, just depends on how pretty you want it to look.  Some have said if you put a little butter in it while cooking it helps with the foam, but I’ve never wanted to put butter in, and I’ve been happy with just scooping it off of the top.

You should have already washed your jars, rings and lids.  Make sure you always use new lids, even if you reuse jars and rings.  Lids seal the product so you always want to use it new.

Side Note- I bought some cheap jars and lids once from a local store, not a popular brand, and NONE of them sealed.  I even had one of the glass jars break while making strawberry sauce and strawberries were floating in the water and made all of the other jars a mess.  So try to stick with a reliable brand, like Ball.

I add all of my clean jars into the boiling water where I will be canning, I let them stay in there for a minute or two, and then I take them out and line them up , making a station for me to start putting jelly into the jars.  You can try to put the lids and rings in the same boiling water where you will be water bathing the jelly, but be warned- you will probably burn your fingers a few times. To make things simpler just boil water in a shallow pot to put the rings and lids in that instead.  

I also do this to all the utensils I will be using for canning, the tongs, funnel, scoop, etc.



Once all of the jars, lids, and rings are out of the water you can start by putting your funnel in the first jar, taking your scoop and start filling each jar up with jelly.  I usually have my husband help me during this time so it will go faster, and the jars, and lids are still warm while I put them on.



Before you put the lid on each jar you must take a clean wet rag, or paper towel, and wipe the rim clean of any jelly that may have gotten on there.  

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Pop the lid on, twist the ring, and set aside.

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Once you have enough for an entire canner, put the jars in the canner, and water bathe for 10 minutes.

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Once that time is up you can bring the jars out, set them on something that can tolerate heat, they will be HOT! Now listen for the beauty of the canning ‘ping’.  Once you hear that you will know your jar has been sealed! I get giddy everytime I hear it.

Repeat the process if you have more to can!

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ENJOY

Get creative with this!
I’ve done:

Mango Jalapeno Jelly
Strawberry Jalapeno Jelly
Strawberry sauce with a hint of Jalapeno

Possibilities are endless!

CONDENSED RECIPE:
6 1/2 cups of sugar
1 1/2 cups cider vinegar
2 3/4 chopped peppers
2 pouches pectin

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