Friday, November 13, 2009
For Friday, November 13th, 2009
a pictorial journal
ON THE BRIGHT SIDE
NOBEMBER 13TH, 2009
It's FINALLY FRIDAY…
Our leaves are just like in the picture above…all on the ground now. It is sad to see all the colorful leaves gone. Thankfully we’ve had a few beautiful blue sky sunny days this week.
This will be my last weekend to get things done around here before the Family Feast a week from this Saturday. Still lots to do but it is looking better around here than it did.
November is the month when we remember all the things we are thankful for and the One that makes them possible
A Personal God
I praise you, God, because you are a personal God, who gives me the honor of knowing you personally, just like you did to Abraham, Isaac, and Jacob. . .
NEW IN THE KITCHEN
It’s National Indian Pudding Day. A day to enjoy puddings created by native American Indians.
It seems appropriate to hold this day in mid November, as we approach Thanksgiving. Native American Indians were very much a part of the first Thanksgiving feast. It is quite likely that these puddings were served, and enjoyed, at that first Thanksgiving.
American Indian puddings are defined as a number recipes of native American Indian origin. Generally, they include molasses and cornmeal. Apples were often an ingredient. They were usually baked.
Hasty Pudding and Indian Pudding are basically the same pudding, as Hasty Pudding was an English tradition for centuries. Printed references to hasty pudding in England date to 1599, while Indian pudding recipes start appearing in American cookbooks in 1796
The original Indian pudding was a combination of Native American corn mush (ground dried corn cooked in water) and colonial English pudding (grain cooked in either water or milk and sweetened). Cranberries, maple syrup, and spices, also around in New England in colonial days, make this dessert perfect for Thanksgiving
4 cups milk
1 cup real maple syrup
1/4 cup unsalted butter
2/3 cup cornmeal
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 ground allspice
1 1/2 cups dried cranberries
Preheat oven to 300 degrees. Butter a 2-quart casserole
In a medium saucepan, combine 3 cups of the milk and the maple syrup over medium heat. Heat until it simmers and then add the butter
In a small bowl, combine the cornmeal, ginger, cinnamon, and allspice
Using a wire whisk, slowly add the cornmeal mixture to the milk. This will keep it from becoming lumpy. Reduce heat to low and cook until thickened, stirring occasionally. Fold in the cranberries
Spoon into the greased casserole and pour the remaining 1 cup of milk over the top of the pudding. DO NOT STIR. Bake for 2 1/2 hours, until the milk has been absorbed and the top is golden brown
Serve plain, with a dollop of honey sweetened whipped cream, or topped with vanilla ice cream
ATTIRE FOR TODAY
We’ll need those jackets again this morning. The nights have been very cold but it’s been warming up during the day…still need a jacket but it’s been beautiful!
The revelation of your words, O Lord, sheds light, gives understanding to the simple. Let me live to praise you.
Please pray for God's protection of
our troops and HIS wisdom for their
Lord, hold our troops in
your loving hands.
Protect them as they protect us.
Bless them and their families for the
selfless acts they perform for us
in our time of need. I ask this in the
name of Jesus, our Lord and Savior.
GOD BLESS YOU!
Here’s my sunshine boys when they visited a few years ago. They have grown so much since then.
Driving a car is pretty good stuff for them but I’ll be glad when I can park mine in the garage this evening and not have to take it out again til I go to church on Sunday morning.
Here’s DDILs#1 and #5 giving us a
***BIG SMILE*** today!
Thanks girls !
COUNTING THE DAYS
38 DAYS UNTIL WINTER !
42 DAYS UNTIL CHRISTMAS
154 DAYS UNTIL CAMPING SEASON BEGINS
Keep looking ON THE BRIGHT SIDE of things.
A little smile, a word of cheer, A bit of love from someone near…
Pictures mostly taken by ‘ma’ and courtesy of the camera provided by my ‘babes’