It’s September, and you know what that means.
It’s September, and you know what that means.
Today for What I Eat Wednesday, I am showing pictures of my meals on Saturday. I wrote the text Saturday morning, and I felt that it gave appropriate “spiritual food for thought” to pair with my comestible activity for the rest of the day.
(hover your mouse over the images to view the captions)
Be anxious for nothing -Philippians 4:6
I seem to quote that verse on a second by second basis, and yet I am so bad at obeying it. I tend to do the opposite and worry about everything.
Right now, it is 4:30 Saturday morning, and this is what I am thinking:
I am sure the list could go on for quite a while.
Be anxious for nothing,
But in everything with prayer and supplication
Let your requests be made known unto God.
– Philippians 4:13
I think my problem is that I never really make it past that first line of that verse. I get so worried about not being anxious that I fail to realize that God does not leave me to find my own peace.
God wants me to bring my worries to Him in prayer with thanksgiving. He doesn’t expect me to mitigate my own fears.
…My peace do I leave with you. I do not give it as the world gives. Do not let your heart be troubled or afraid.
– John 14:27
So right now, I am bowing my head in prayer and dedicating myself to a stress-free Saturday. I am going to fervently surrender to God’s grace. Then I will crawl back into bed and rest in God’s peace, eager to embrace His mercies that are new every morning.
Did I spend Saturday completely stress- and worry-free? No. Nonetheless, typing that post did help me put my anxiety into perspective. I must daily hold my life up to the light of eternity and surrender my struggles to God.
Happy Pumpkin Spice Day!
I warned y’all awhile back that I came late to the pumpkin spice party last year. Here is a second recipe that I created far too late into the season.
Last December, I decided to take my pumpkin cheesecake dip to a Christmas party. As I was mixing ingredients, a thought came to me – pumpkin spice latte dip! I had to try it.
I grabbed another bowl from the cupboard and set to work creating this recipe. After just a few taste tests, it reached perfection.
I was a little late to the pumpkin spice party last year. So late, in fact, that I decided to wait until this year to post the recipe that I made.
Maybe now I am a little early, but this post has been scheduled for 261 days. I think that it has incubated long enough.
And trust me, this recipe was worth the wait.
Let me tell you a story that has nothing to do with this recipe.
As an elementary education student, I have to visit elementary schools and teach isolated lessons. Last week, I taught a fifth grade class about food chains. The students were great; they paid attention and participated well. At the end of the lesson, I had the students answer some questions about what I had taught. I then put them in groups and let them discuss their answers.
As I was looking over their answers that night, I was pleased to see that most students had answered every question correctly. They learned that producers make their own food and predators hunt for prey. One boy, however, was a little off.
His answer: “Because they make babys.”
Well, at least most of the kids understood the lesson…
On an unrelated note, this “butter” makes a great after-school snack. You can use it as a dip, spread it on toast, top it with granola, mix it into your oatmeal, or just eat it plain like pudding. Best of all, this simple recipe can be whipped together in less than 5-minutes.
No-Cook Pumpkin Apple Butter
I do not remember the last time I had French toast before this summer. My mom made it when I was little, but somewhere along the line my family became obsessed with homemade waffles and we quit regularly eating French toast, pancakes, and English muffins. While I was in New Mexico, I re-learned how to make this easy, hearty breakfast. My school serves French toast sticks every morning, but the once-frozen-now-fried bars have no appeal to me; I like real French toast made with wholesome bread, eggs, and milk. Being a lover of all things pumpkin, I created dorm-friendly French toast bites to fuel my studies today.
All you need are some basic, shelf-stable ingredients and a hot pot to create a delectable breakfast or late-night study snack.
Pumpkin French Toast Bites
I found myself dropping quarters into the man’s hand. What was I thinking? Everyone knows that quarters are a precious commodity to college students. Well, I may have to combine some laundry loads, but at least the mini pumpkins would look festive on my counter.
They hadn’t been sitting there more than two hours before I grasped my trusty table knife and made the stab. Surely I was out of my mind. You use seeds from big pumpkins when you want to toast them, and you do so in an oven. This was going to end badly.
Somehow, it worked…
“Toasted” Pumpkin Seeds