For Tuesday, August 30th, 2016

ON THE BRIGHT SIDE

TUESDAY, AUGUST 30TH, 2016

23 DAYS UNTIL FALL

Sunrise: 6:53 am

Sunset:  8:03 pm

Life is a Special Occasion!

Hallmark

Today is Frankenstein Day which honors the birthday of author Mary Wollenstone Shelley who was born on August 30, 1797. She wrote the book Frankenstein in 1818. The picture above is one of my grandson’s taken several years ago.  He’s the cutest little monster I ever saw.

Note; Frankenstein Friday will be the last Friday in October.

If you can't see the Bright Side, polish the dull side

THOUGHT FOR TODAY

Don't Let Your Fears Overcome Your Mind, Let Your Mind Overcome Your Fears 

Frankenstein was probably one the first scary movies I ever saw.  I know I saw the movie well before I read the book.  I’m usually not a fan of scary movies, but this one is a classic.  

I remember when my children thought there were monsters hiding in their bedroom closet and trying to explain there was no reason to be scared.  They loved to watch scary movies but that often led to some bad dreams too. We’d have to turn on the lights and search out the closet to assure them.  Looking under the bed helped too.

As adults we sometimes let our fears get the best of us too. We may fear failure or the future.  One thing I’ve learned or maybe two…is that where there is faith there is no fear and what we give to fear is taking something away from our faith.

My little brown bird in the picture above reminds me that He who watches over the sparrows, watches over me.

I hope you all have a TERRIFIC Tuesday !

WHAT’S NEW IN THE KITCHEN

There is a food holiday to celebrate every day of the year!

 It’s Toasted Marshmallow Day which is a chance to relive those those childhood memories of roasting marshmallows on an open fire, and for people who’ve never experienced toasting marshmallows to find out what all the fuss is about.

We often relegate marshmallows to a hot chocolate topper or a gooey but delicious s’more, but this recipe for Pumpkin Pie with Toasted Marshmallow is definitely worth sharing.

Pumpkin Marshmallow Pie

Pie Crust

 1 1/4 cups  flour

2 teaspoons sugar

 1/4 teaspoon salt

4 ounces chilled unsalted butter, cubed

3 to 4 tablespoons ice water

 Pumpkin Pie Filling

1 3/4 cups pumpkin or butternut squash puree
1 cup heavy cream
1/2 cup  milk
3 eggs, at room temperature
3/4 cups  packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
Pinch of salt
1/2 teaspoon vanilla extract


Marshmallow Topping

1 envelope unflavored powdered gelatin
1/4 cup , plus 1/3 cup  cold water
1/3 cup light corn syrup
1/2 cup sugar
3 large egg whites, at room temperature
1 teaspoon vanilla extract
To make the pie dough, mix the flour, sugar, and salt in the bowl of a  mixer the dough can also be made by hand, in a bowl with a pastry blender, or using your hands Add the chilled butter and mix the dough until the butter is broken up into small pieces, about the size of peas.

Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoons of water, if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

 Roll the dough on a lightly floured surface, or between two pieces of parchment paper, until it’s about 13 inches in diameter. Brush off any excess flour and transfer it to a 9 inch  pie plate or pan. Fold the overhanging edges under, and crimp the dough around the rim of the pie plate.

To bake the pie dough, preheat the oven to 375ºF . Prick the pie dough a few times with a fork. Bake the pie dough until the dough is golden brown, about 15 to 20 minutes or until the dough is well-browned. Turn the oven down to 350ºF 

While the crust is baking, make the pumpkin filling by mixing together the pumpkin puree, cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper and nutmeg, salt, and vanilla with a  mixer.

 In a medium saucepan, gently heat the filling, stirring constantly, just until it’s warm to the touch. Do not overheat as you don’t want to scramble the filling. Eggs begin to cook at approximately 140ºF.

 Pour the warm filling into the prebaked pie shell and bake until when you jiggle the pie, the center looks just about set, about 45 to 50 minutes. The pie should puff up a little but still be slightly jiggly in the middle. To be safe, start checking it about 10 minutes before the suggested times. Let pie cool completely on wire rack. Once cool, the pie can be chilled or left at room temperature for serving.

 For the marshmallow topping, sprinkle the gelatin over the 1/4 cup cold water in a small bowl. In a small saucepan fitted with a candy thermometer, heat the remaining 1/3 cup water with the corn syrup and sugar. When the sugar syrup has reached around 210ºF degrees, begin whipping the egg whites until frothy. As the syrup inches up to 245ºF , increase the mixer speed to high and slowly dribble the syrup into the whites as they are whipping,

Scrape the softened gelatin into the warm pan that was being used to make the syrup, and stir until dissolved. Slowly drizzle the gelatin into the whites as they are whipping. Add the vanilla and continue to beat for 5 to 10 minutes, until room temperature.

Preheat the oven to 450Fº and put the rack on the upper third of the oven.

 With a spatula, swirl the marshmallow topping over the entire top of the pie, making billowy peaks and crannies. Bake the pie for 4 to 5 minutes or until the top is deep golden brown. Be sure to watch it carefully as each oven is different. Let cool before slicing.

Note:  I’m thinking I might just make my regular pumpkin pie recipe and just use some Marshmallow Fluff instead of making my own topping for this pie.  It might be easier.  I’ll find out when I try it!

COUNTING MY GIFTS

Fear can keep us up all night long, but faith makes one fine pillow.

proverb

Counting at least 3 things every day that I'm thankful for.  There is truly is always something to be thankful for.

4180. for authors like Mary Wollenstone Shelley who wrote classic books like Frankenstein 

4181.  for marshmallows, always a tasty treat

4182. for my faith, it dissolves any fears I might have

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

There are very few monsters who warrant the fear we have of them. 

Andre Gide

A little smile, a word of cheer, 

A bit of love from someone dear…

Love,

ma