Thankful Thursday

Today, I'm thankful that God continues to speak to us, me in particular. I know that it's hard sometimes to stop and actually listen, but I am beyond blessed when I hear God calling to me and when I agree to follow His lead. I've been seeing a lot of blessings because of obedience lately. More than I thought possible.

I'm thankful for my amazing, hard working husband. He's been helping out with VBS this week and doing a fantastic job. He's been playing the part of Paul. And since the theme is Paul's Dangerous Journey, he's been putting in a lot of extra hours.

I'm thankful for my sweet little girl. She's coming to the age, when she reads books and then wants to know more information about the stories inside and referenced. It's quite amazing to see that develop. We just read a book called Giants and Ice which is a modern fairy tale. In the story was reference to the Snow Queen and the White Snake. She was able to check out a book about the Snow Queen and I was able to find online the story of the White Snake. It is an amazingly rich way to interact with literature and to be honest, I don't really know where she picked up the habit.

I'm thankful that I'm done with my first book. I feel sure that it could be done better, but it's important to remember that sometimes, good enough is good enough.

What are you thankful for?

Comments

Sweet Caroline by Kelda Poynot

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Tasty Tuesday: Loaded Baked Potato Soup

I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it. Loaded Baked Potato Soup serves 3 with seconds and a serving left over 1/2 package of bacon 1 small onion chopped 3 cups chicken broth (I use Better Than Boullion) 2 large baking potatoes, peeled, cubed 2 tbsp butter 2 heaping tbsp all-purpose flour 2 cups milk divided 1/2 teaspoon salt 1/2teaspoon freshly ground pepper A generous helping of sour cream 4 oz sharp Cheddar cheese shredded (half a block) separated 2 sliced green onions separated In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons ...

Tina The Storyteller

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