Today, we attend a wedding of a family friend, a dear friend.
“You don’t marry the person you can live with— you marry the person you can’t live without.” – unknown
“The groom always smiles proudly because he’s convinced he’s accomplished something quite wonderful. The bride smiles because she’s been able to convince him of it.” – Judith McNaught
Advice: Always hold hands when talking about finances or something difficult.
So excited for today, excited for them and their adventure.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
Go often to the house of your friend, for weeds choke up the unused path.
Be the friend.
My friend Julie send me this after she giggled when she saw it. I laughed out loud when I read it. I truly love her.
Good friends are like stars…you don’t always see them, but you know they are always there.
Loved spending time with precious friends this past weekend. I was tired, and didn’t really want to go. It was so good just to spend time with no judgement, and some laughter.
Carmen was home last weekend, and claims my craft room/office as her bedroom for when she is here. We got her a really nice air mattress, and it accommodates her fine especially since her main living space is at school.
I limit my time in my office due to her “space” usage, and just to be respectful for her to have a retreat at home. Part of my routine on the weekends is to go upstairs, scroll through Facebook, Twitter, and the news. Have some time for Bible study, and meditation. Review our money, pay bills, and blog.
Here it is Saturday, and I got to my craft room to start my Facebook scrolling. I had to move some papers around (I try to keep things organized), and I found this under my computer mouse.I often send her encouraging notes so she has some mail away from home. But for her to do this…for me…blew me away this morning.
I love her dearly, and so very grateful for her encouragement in whatever I am doing.
I can honestly say that I am truly grateful for my forever friends, and for those who are just here for a season.
Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Bake cake according to package directions in a 9 x 13 inch pan.While the cake is still warm, prick holes in cake.Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.It was still wonderful, and everyone enjoyed it.
From my family to yours, Merry Christmas! Frohe Weihnachten!
Much love, and many blessings today and always.
This past weekend I got to spend with my girlfriends Beth and Julie. This was our fourth year getting together over the first weekend of December.
Last year, December 2016.
Lot of changes, love these women and the unconditional love they give. Love our time together as well.