For Tuesday, August 24th, 2010

ON THE BRIGHT SIDE

AUGUST 24th, 2010

It's TUESDAY!

Today is the Full Sturgeon Moon.

Some Native American tribes knew that the sturgeon of the Great Lakes and Lake Champlain were most readily caught during this full Moon. Others called it the Green Corn Moon or the Grain Moon.

As cloudy as it's been the last few days we've not had mu

ch of a chance to see the moon. Today is supposed to be sunny and clear so I'm hoping that it will be visible tonight.

THINKING

I live this day one precious moment at a time and enjoy the life I've been given. I am grateful for the fullness of my life and for each golden opportunity to live it well.

Give us this day our daily bread.

Matthew 6:11

NEW IN THE KITCHEN

The time will come when winter will ask you what you were doing all summer

Henry Clay

One thing I saw a lot of when driving home yesterday was apple orchards. Very soon now we'll have loads of fresh apples available to enjoy

Caramel Apple Cake

Cake

• 3 cups all-purpose flour

• 1 1/3 cups sugar, plus 1/4 cup for the apples

• 1 1/2 teaspoons ground apple or pumpkin pie spice blend

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine salt

• 4 large golden delicious apples, peeled, cored, and roughly chopped

• (about 5 cups)

• 3 large eggs

• 1/2 cup vegetable oil

• 1/2 cup sour cream

• Finely grated zest from 1 orange

• Juice of 1 orange (about 1/3 cup)

• 1 tablespoon pure vanilla extract

Caramel Glaze:

• 1/2 cup sugar

• 1 tablespoon light corn syrup

• 2 tablespoons water

• 1/2 cup heavy cream

• 3/4 cup pecans, toasted and roughly chopped

• 1/2 teaspoon pure vanilla extract

• Pinch salt

• Special equipment: 10 cup bundt pan

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but st

ill a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking she

et. Cool.

To make the caramel: Stir the sugar, corn syrup, and 2

tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatte

r). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

PRAYERS

O God, please listen to my prayer today. When I see hurting people. I pray for them, that they might feel some peace, some healing, some joy. When I see someone who looks alone. I pray for them. If they are praying too, let my prayer join their prayer. If they are not praying, let my prayer carry their longing to you.

Amen

Please pray for God's protection of

our troops and HIS wisdom for their commanders.

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.

AND bless our Police Officers, Firefighters

and Paramedics and EMT's

GOD BLESS YOU ALL!

AROUND HOME

The song has ended, but the melody lingers on

Gene Kelly

Yesterday evening was much cooler here and this morning it'll be cool enough to really enjoy my morning walk too. All summer long I've tried to get in about 3 walks a week but when winter comes I'll be house bound so I'll be taking advantage of the good days we have now.

COUNTING THE DAYS

We have enjoyed summer walks, warm sunshine, beautiful sunsets, gardens full of color and watching swallows sweeping in all directions. We have appreciated the freedom of being outdoors and the weather has helped considerably. We have allowed ourselves to slow down, we have given ourselves time to unwind and we have done things we normally might not do. It is often during these times that we feel close and connected to God. But after any holiday or summer break we drift quickly back into what we must do next, what we forgot to do and what we wished we had done. We forget about living in the moment where life bubbles and where life really matters. In the meantime let's make the most of today

from one of my morning devotionals

30 DAYS UNTIL FALL

Keep looking ON THE BRIGHT SIDE of things.

A little smile, a word of cheer,
A bit of love from someone near…

Love,

ma