BY HIS GRACE: April 2012

April 30, 2012

To be humble... [a quote for thought]

Finally, all of you, ...have a humble mind.
1 Peter 3:8

The following is a quote from a message by Steven Cole on 1 Peter 3:8-12...

To be humble in spirit literally means to have “lowliness of mind”.

Jesus described Himself as “humble in heart” (Matt. 11:29, using a cognate word).

This quality was not seen as a virtue by pagan writers in Bible

times. It was Christians who elevated it as a virtue. In our day,

many Christians have reverted to the pagan ways, since almost

every book dealing with relationships says that you need proper

self-esteem so that you can love others. But the Bible clearly

teaches that esteeming ourselves more than we esteem others is at

the root of our conflicts. Rather, we must lower our estimate of

ourselves if we want harmonious relationships (see Phil. 2:1-5;

James 4:1-3; 1 Pet. 5:5). It is regard for self that causes me to react

in anger when my way is challenged, to refuse to admit my wrongs,

to reject instruction or correction. So the Bible never says, “Work

on your self-esteem.” It says, “Work on your humility.”

...Clothe yourselves, all of you, with humility

toward one another, for "God opposes the proud

but gives grace to the humble." 1 Peter 5:5

April 28, 2012

"tummy time!"

We're not sure who likes "tummy time" more, Manny or Isabel?

He loves to give her toys to play with. Isabel is enjoying these new discoveries.

And, of course, everything goes straight to her mouth.

Sometimes to Manny's mouth... ;)

I love all the little creases in her sweet armies. :)

That's a funny expression!

As Isabel grows, she is more attentive to the world around her.

It is such a joy to see her noticing things.

Especially when she turns her attention to the people in her family,

who are often rewarded with smiles bigger than the moon!

Aren't babies precious?

April 27, 2012

Brandon the Brave {a story by Brienne}

{THE END}

Brienne, 8 years old

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Marisha, 8 years old

About a week ago, Brienne handed me the story that she wrote. I was surprised, I didn't even know she was working on it. I thought it was so cute. It made me smile big!

I knew right away that I wanted to post it on my blog.

The more I thought about it, I remembered a little book I wrote when I was a little girl. It just so happens that I wrote mine when I was eight years old, just like Brienne! And amazingly enough, I saved the thing!

The picture above was taken in my Aunt Peggy's pool. I remember I got to fly on an airplane all by myself and visit her house for a while. It was there that I stapled those pages together and wrote my little story.

Too bad I didn't do any illustrations for mine. Also, the text is in pink marker and a little hard to read, so I decided to type it out. Here are the front and back cover. My kids had a pretty good laugh over this.

This is the story I wrote:

Hi, my name is Matt Brown. My regular first name is Matthew,

but I use Matt for short.

I live in New York and I don't like it one bit!!

It's way too crowded and there is much danger.

Something is going on here in New York where I live,

that you probably won't believe. I think that

you'll find it very strange and peculiar, and quite unusual.

It's the case of the Bubble Gum Bubbles. They are coming

to life all over New York and they are sucking people up inside

them and they take people into the past!

Our world is turning into a disaster and there is a way to do

something about it. We can stop blowing bubble gum bubbles.

The people of New York must use their brains and burn all of

the gum in the world so that the disaster can come to an end.

So I advise all of you people out there to stay away from gum!

Did you write any stories when you were little?

April 26, 2012

It's our anniversary...seventeen years!

me and my love, 1995

I remember when we met. I remember getting to know him and how he tried so hard to impress me. I just wanted him to be himself, the wonderful person I already knew he was.

Being with him has always been like being with a very close friend. Sometimes we talk non-stop, sharing all our dreams and the things we are excited about. Sometimes we are silent and thoughtful and I say "Whatcha thinkin' about?" And I love how he tells me, though sometimes it's hard to put thoughts into words.

I have always felt like I can tell him anything and he'll still love me. These past seventeen years he has loved me even when I have failed to be the wife I should be.

He has loved me when I messed up and didn't balance the checkbook accurately. He has loved me when I didn't get all the laundry put away or forgot to iron his shirt. He has loved me when I'm grumpy, when I'm sad and when I've failed to show him honor and respect through my attitude and my words.

He has loved me deeply through these things and so much more.

I have laughed with him like I have with no one else in the world.

I have cried with him like I have with no one else in the world.

I have prayed with him like I have with no one else in the world.

And it's these words that have just now struck a chord deep within me and that bring the tears to my eyes.

Just to think of how much I love this man.

Seventeen years! I can hardly believe it. And without God, where would we be?

He rescued us. He saved us. Right when my stubborn, selfish heart would have thrown it all away.

I would have, I know I would have. I was not as committed to my promises as God wanted me to be.

And now all I can do is thank him...thank him for this beautiful marriage that by God's grace will continue to be a testament to his love, forgiveness and mercy.

Our wedding day

April 25, 2012

rosemary foccacia bread

My husband used to travel a lot for work when he worked for General Electric. And while on business trips he had the opportunity to try out different restaurants.

One of those was the Macaroni Grill. After coming home from one of his trips, he was raving about "The Macaroni Grill." First of all, the name of the restaurant did not impress me for some reason, but I decided to give it a try. It is one of my favorite restaurants to this day.

One thing that really left a lasting impression on me was their bread. It has rosemary in it. It's wonderful.

This bread reminds me of it. Although it's rectangular rather than round. Next time I want to try round. I even found some "wanna be Macaroni Grill bread" recipes online. That would be fun to try next!

Take it from me, make this the day before you plan to enjoy it with your meal, or start preparing it mid-morning. I didn't get started until late afternoon and because of my poor planning (oops!) ended up changing our dinner plans and baking the bread at 8 pm.

Everything worked out well and we took it in stride, but next time I will plan better!

At any rate, it was nice to have it ready for dinner the following day. All I had to do was pop it in the oven and warm it up for 8 minutes! Deeelish!

rosemary foccacia bread

This recipe makes two 9x13 loaves of bread

ingredients:

1 package dry yeast

1/3 cup warm water, about 100 degrees

2 1/4 cup tepid water

2 Tbsp. olive oil, plus more for the pan and to brush on bread

3 cups bread flour

4 1/2 cups all-purpose flour

1 Tbsp salt, plus coarse salt ("Kosher") for sprinkling on top

2-3 Tbsp. finely chopped fresh rosemary

directions:

1. Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.

2. In a large bowl, pour in 2 1/4 cups of tepid water and 2 Tbsp. olive oil. After the yeast has rested for 10 minutes and has begun to froth, add it to the water and oil mixture.

3. Whisk in 2 cups of the bread flour and the Tbsp. of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and the all-purpose). As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon. By the time you get to the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl, incorporating all the flour stuck to the sides and bottom of the bowl as you knead the dough.

Once the bowl is pretty clean turn it onto a lightly floured surface and knead it for 8 minutes, adding a little flour when things get sticky.

4. In a large clean bowl, pour in about a Tbsp. of oil and put the dough on top of it. Coat the dough in this oil. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or room temp.) for one hour and 30 minutes. It should just about double in size.

5. Spread a little olive oil in 2 baking pans or casserole dishes for easy removal. Divide the dough in half and put one half in each of the pans. Press out the dough with your fingers until it covers the whole bottom of your pan. You can also form the dough into free-form rounds and place on a baking sheet. Cover the pans and set aside for another 30 minutes.

6. Dimple the dough with your thumb. Push in to about the end of your thumbnail, roughly 1/2 inch. Make dimples across the whole surface of the bread. Cover again and leave it to it's final rise, about 2 hours.

7. With 30 minutes to go before the rise finishes, preheat your oven to 400 degrees.

8. Once the dough has done it's final rise, gently brush the top with olive oil. Then sprinkle the coarse salt on top.

9. Bake for 20-25 minutes. When the bread comes out of the oven, turn it onto a cooling rack to ensure a delicious crispy bottom. Let it cool for about 10 minutes and then enjoy.

Feel free to do it like they do in restaurants and get a small bowl of olive oil with fresh ground pepper.

Tear off a piece of bread and dip it in the oil.

You will wonder why you waited so long to make homemade foccacia bread. ;)

(recipe adapted from simplyrecipes.com)

April 24, 2012

conclusions I have come to...

Conclusions I have come to...

1. My mom is a wonderful person who loves her grand kids very much!

2. Her husband Kevin is a very sweet and funny guy who talks with the kids and makes us all laugh. I especially enjoyed watching him interact with Javi. Very sweet.

3. Reading a book like "Fandango Stew" can be a very fun way to make some memories. Who knew?

We love you guys and miss you already!

April 22, 2012

something I read this morning {on 1 Peter 2:25}

For you were straying like sheep, but have now

returned to the Shepherd and Overseer of your souls.

1 Peter 2:25

{The following quote is from F.B. Meyer, 1847-1929}

Can you not see them? They have broken through some narrow opening in the fence;

have wandered afar to browse on the sweet grass that enticed them forth;

have been scared and driven by dogs, broken into smaller and even smaller companies,

till at last, they wander alone or fall into pits, or lie feeble bleating with exposure and fatigue,

the easy prey of lion or wolf.

Far from the fold; torn, wounded, driven;

panting with alarm;

splashed and draggled with filth;

certain to perish,

unless rescued by the shepherd.

Such were all of us.

We were as "sheep going astray."

How shall we ever sufficiently adore

the Good, Great, and Chief Shepherd of souls?

That He did not leave us to our hapless fate,

but came after us--down mountain rent,

through thorny brake, over jagged flints,

seeking until He found us, and, laying us upon His shoulders,

brought us back.

We "are now returned."

Safe, sheltered in His fold.

Listening for Him to call us by our name.

Bearing His name branded on us.

Not dreading to put forth to new duties,trials, or temptations,

because so sure that "when he putteth forth His own sheep, He goeth before them;

and His sheep follow Him.

{taken from F.B. Meyer's commentary on 1 Peter 2:25}

April 21, 2012

Love is not always acceptance

So many people think that loving someone means

just accepting them the way they are.

This is a subtle twist of the truth.

Sometimes truly loving someone means not making

them feel good about the wrong they are doing.

Sometimes the difficult things to say must be said.

If you are truly a friend.

I may think I am doing right and that everything is ok.

But if you are truly a friend you will help me to see the truth.

Your words may bring discomfort.

Anguish, tears and pain.

Your words may cause sadness and heart wrenching grief.

But if they are never spoken...

will I ever see the need for my heart to change?

Maybe you can help me.

Spare me from an even greater grief and sadness.

Maybe your words, spoken in love, can nudge me

onto the right path.

I believe that the words that at first are hard to take in,

are the words that eventually bring healing.

The medicine that tastes bad going down,

eventually brings comfort.

If God's Word is what you treasure above all else...

You will speak out against what He does not accept.

This truly is love.

Better is open rebuke

than hidden love.

Faithful are the wounds of a friend;

profuse are the kisses of an enemy.

Proverbs 27:5-6

April 19, 2012

majarete {a coconut pudding}

Majarete [mah-hah-reh-teh] is a creamy pudding that really has a "wow" factor in my opinion.

My beautiful mother in law made it for us when we were visiting her former home in New Hampshire several years ago.

It's cooked in a saucepan, so the first time I tried it, it was warm. I was very impressed with it's rich, creamy, coco nutty flavor.

The second sampling came the following morning when my husband and I found the leftovers in the fridge. It was one of those exceptional times when we ate dessert before breakfast. (Now I'm much more disciplined and only sneak a bite or two ;) . We ate a little bowl of it cold and wonder of wonders it was even more amazing! I like it both ways, but I have to say that cold is the best.

With a desire to duplicate pure goodness, I asked my mother in law for the recipe. She not only gave me the recipe, she taught me how to make it, step by step. Have I mentioned that I have an amazing mother in law? At the bottom of the recipe card I wrote "We made this together Saturday, Jan. 21, 2006." It wasn't until recent weeks that I finally took a crack at it. And I am happy to report success! In fact, I've probably made about one batch per week (it goes quickly in this house) and I am getting pretty close to being able to make it in my sleep! :)

FYI: I did a little research on majarete and found that there are many versions...for example Dominicans and Cubans make it with corn. Puerto Ricans (like my husband's family) make it with coconut. Turns out it's a common thing to like it both hot and cold and it's not so out of the ordinary to have a little upon waking up in the morning! Okay, there, I don't feel so bad now. :)

Try it, you just might find a new favorite!

majarete

ingredients:

1 can sweetened condensed milk

1 can coconut milk

1 3/4 cup milk {divided}

1 cup rice flour

3 cinnamon sticks
1 tsp. salt

2 Tbsp. butter
1 cap full of almond extract

to whip up the creamy goodness:

step one: In a 4 cup measuring cup, combine the sweetened condensed milk and the coconut milk. Stir carefully to combine. Add milk (approx. 3/4 cup) to this mixture and fill to the four cup line. Add one capful of almond extract and stir to combine.

step two: Place cinnamon sticks in a bowl (cereal bowl size) and add a little water...just enough to barely cover the cinnamon sticks. Microwave for 30 seconds and then pour it into a large saucepan. Add to this the one cup of milk and the salt and the butter. Turn on the heat to medium-high.

step three: Gradually add the rice flour to the milk mixture in the "four cup" measuring cup. Stirring carefully and constantly to incorporate. When the rice milk is completely incorporated, add it to the saucepan mixture. Stir continuously to thicken. This will take about 5 minutes. You will notice it thickening somewhere between 3 and 4 minutes. When I stir, I keep my wooden spoon in the center of the pan and stir rapidly with small circles, sometimes stirring around the outer edge of the pan. Be careful not to slosh and make a mess. :) It will thicken like pudding. The more you stir the thicker it gets. I have noticed that my first batch was super thick...it was very good but for my next batch I stopped stirring sooner and it was just right. It's really an experiment with consistency. I like it both ways!

step four: Using a ladle, pour the majarete into dessert bowls or you could store it in a large dish. It's a good idea to retain the cinnamon sticks as they will continue to add delicious flavor while it sits in the refrigerator. I like to put my dessert bowls in a large rectangular dish, a few of the dishes have the bonus of a cinnamon stick and I cover this with saran wrap. Oh, and you can also garnish with a few sprinkles of cinnamon!

¡BUEN PROVECHO!