"Whatever may be your task, work at it heartily (from the soul), as [something done] for the Lord and not for men ..." Colossians 3:23
"Never lag in zeal and in earnest endeavor; be aglow and burning with the Spirit, serving the Lord." Romans 12:11
"That is why I would remind you to stir up (rekindle the embers of, fan the flame of, and keep burning) the [gracious] gift of God, [the inner fire] that is in you ..." 2 Timothy 1:6
Tuesday, May 20, 2008
Wednesday, May 14, 2008
Lemon Bars
This is a really easy Lemon Bar recipe. It can be made in 45 min. or less and makes 24 bars. I made these for the Dr. and hospital staff when I had my firstborn son Elisha. It was a BIG hit :)
Ingredients::
4 large eggs
1 1/2 cups granulated sugar ( you could sub with Xylitol)
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hot shortbread base
3 tablespoons confectioners' sugar
Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
Shortbread base::
1 1/2 sticks
(3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
* Recipe from Epicurious.com
Ingredients::
4 large eggs
1 1/2 cups granulated sugar ( you could sub with Xylitol)
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hot shortbread base
3 tablespoons confectioners' sugar
Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
Shortbread base::
1 1/2 sticks
(3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
* Recipe from Epicurious.com
Monday, May 12, 2008
Caleb Daniel Granick::
Caleb was born on March 16th (Palm Sunday) as the sun was comming up. It was beautiful. It was the most challenging thing I have ever done in my life. I had him at home in a birthing pool- in our living room. I had a really long labor with Caleb. In fact in my medical chart in the spot where it asks for length of labor- my midwife wrote forever and a day. It sure felt like it! Caleb was 9 lb's 12 oz and 23 inches long! Isnt he darling!
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