ON THE BRIGHT SIDE
THURSDAY, APRIL 28TH, 2016
53 DAYS UNTIL SUMMER
Sunrise: 6:28 am
Sunset: 8:23 pm
Life is a Special Occasion!
Hallmark
Today is Thank You Thursday which is a great opportunity to start making positive changes by recognizing those in your life who make things easier, those who love you, and those who just make your day better by tossing you a smile and a friendly hello.
Thank You Thursday was established to remind us that there’s always an opportunity to thank someone, and that gratitude can happen on any day, for any reason.
If you can't see the Bright Side, polish the dull side
THOUGHT FOR TODAY
We often take for granted the very things that most deserve our gratitude.
Cynthia Ozick
I would hope that by now my family and friends know just how much I appreciate them. I’m thankful for having all of you in my life. Not a day goes by but what you are in my thoughts and my prayers. If I haven’t said it lately, I’d like you all to know you mean a great deal to me.
I’ve found that it becomes less important to have more friends and more important to have real ones. Making a hundred friends is not a miracle. The miracle is to make a single friend who will stand by your side even when hundreds are against you.
Sometimes people don’t notice the things others do for them until they stop doing them. When you’re up, your friends know who you are. When you’re down, you know who your friends are.
Learn to appreciate the people and things you have before time forces you appreciate the people and the things you once had.
Appreciate those who love you. Help those who need you. Forgive those who hurt you. Forget those who leave you.
Author Unknown
Today I’m showing some more pictures of the lovely lilacs blooming. They are very appreciated too!
I hope you all have a GREAT day. Happy Thursday !
WHAT’S NEW IN THE KITCHEN
There is a food holiday to celebrate every day of the year!
It’s National Blue Berry Pie Day
My pie came from the bakery, but I do have a delicious recipe for one.
Deep Dish Blueberry Pie
1 recipe pie pastry, enough for a double crust pie
For the blueberry filling:
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
1/2 cup quick-cooking tapioca
3 T cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
8 cups fresh blueberries, picked over for stems and bruises
2 T fresh lemon juice
3 T unsalted butter, cut into small pieces
For the glaze:
1 extra-large egg yolk
1/4 tsp vegetable oil
Butter a 9 inch deep dish pie plate. Make you pie crust, roll out half of it 1/8 inch thick on a lightly floured surface, and trim to a 15 inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2 inch overhang. Place the pastry shell and the rest of the pastry in the refrigerator while you make the filling.
Mix the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon, nutmeg and salt together in a medium sized bowl. Set aside.
Mix the blueberries and lemon juice together in a large bowl. Sprinkle the cinnamon-sugar mixture over the berries and toss until all the berries are well coated. Let stand for 5 to 10 minutes.This helps to get the tapioca to thicken better once the pie is cooked.
Place a rack in the center of the oven and preheat the over to 425 degrees. Spoon the berry filling into the pie shell, mounding it high in the center. If some of the tapioca mixture looks like it is clumping at the bottom of the bowl and not mixing well with the blueberries, just don't transfer it to the pie. It is in excess of what you need to thicken the pie. Dot the filling with the butter pieces.
Roll out the remaining pastry 1/8 inch thick and trim to a 13 inch circle. Using the tip of a paring knife, cut out a 3/4 inch circle of pastry in the center of the pastry round for the steam vent. Or cut slits in the finished pie if you prefer.Transfer the pastry circle to the top of the pie. Moisten the edges of the pastry with a little ice water, fold the edges under, and pinch them to seal. Shape the edge of the pastry to stand up 1 inch high, then flute.
To make the glaze, whisk the egg yolk with the oil and brush on the top of the pie. Bake the pie for 10 minutes at 425.
Reduce the oven temperature to 350 and continue baking until the crust is golden and the filling is bubbly, 50 minutes to 1 hour. You can cover the pie after 20 minutes or so of baking so the crust doesn't get too browned. Remove from the oven and let cool for at least 2 hours before serving.
COUNTING MY GIFTS
Gratitude turns what we have into enough.
Author Unknown
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
3811. for all my family and friends, they are appreciated!
3812. for blueberries, good anyway you eat them
3813. for time enough to appreciate those I love
Enter into His courts with thanksgiving — and in His presence is fullness of Joy!
PRAYER FOR OUR TROOPS
Please pray for God's protection of
our troops and HIS wisdom for their
commanders.
Almighty and eternal God,
Protect our military
as they discharge their duties
with the shield of your strength,
may the power of your love
enable them to return home in safety
that with all who love them
they may ever praise you for your loving care.
AND bless our Police Officers, Firefighters
and Paramedics and EMT’s
We ask this through Christ our Lord.
Amen
GOD BLESS YOU ALL !
ADVICE FOR TODAY
Make it a habit to tell people thank you. To express your appreciation, sincerely and without the expectation of anything in return. Truly appreciate those around you, and you'll soon find many others around you. Truly appreciate life, and you'll find that you have more of it.
Ralph Marston
A little smile, a word of cheer,
A bit of love from someone dear…
Love,
ma
