Monday, November 12, 2012

Farm Updates and More...

As you all noticed I haven't been on much... I have a really lot going on and I have been busy with a new group call The Good Life its on FB with invite only .... Now that the holidays are coming fast upon us my add has hit newspaper and I'm busy already.... So please come join me allot of old timers  there folks  from our other blogs.... We talk about everything... The Lord... Recipes Crafts and more its like my blog here... I'm not closing this I will keep it open has lots of good stuff on here I will be sharing..... Hope all has a good day.. Amanda hope you see this as well as Abby please come to the group.... :) 
God Bless Brenda

Saturday, October 20, 2012

Farm up date

wow where do I begin..Garden hasn't been put to sleep yet.celery and few other things going strong.My tractor has gone through six blades this season ..So its been parked Ray didn't finish my new building...

We did OK at the farm stand come Sept it slowed right down Ray was going up town and doing really well selling produce...Our dogs are doing well we have a new addition to the family its a little kitty...
Well a couple of weeks ago two ladies showed up at our dog a cold morning and she had a kitty in her jacket..They said we were jogging on the dirt road found kitty saw your farm sign and thought u could use it.. We said not really..have two dogs and a cat but poor little thing what can u say?I text Granddaughter and asked her to name her so her name is Gracie..Never had a litter box in house but this little Gracie is a peanut she can't be out in rain and cold...She will be going for a vet check and shots real soon....
God Bless

Thursday, September 27, 2012

The Lure of Sex

Sex is God's wedding gift to the bride and groom.

It would be easy to think that sexual sin is the worse kind of sin,but that's not true. All sin is equally bad in God's eyes(it's all a violation of His perfect standard and His will for us.)However,we may be more susceptible too sexual sin than other sins,because it can invade our thoughts as well as our bodies (Matt. 5:28).
Of course,you can get phusically sick as a result of sexual sin. But don't think that just because you are disease-free, your're off the hook. God designed sex for marriage and anything else degrades your relationship with Him. It infects your thoughts and drives out the effectivess of the Holy Spirit in your life. That's why God doesn't want us to be passive about sexual tempation. He wants us to run the other way.
Run away from sexual sin!
No other sin so clearly affects the body as this one does.

Monday, September 24, 2012

You Are God's House

God expects you to keep your house in order.

Did you know that God considers you to be a dwelling? That's right, in a very real spiritural sense , are are a ?house of God." You begin your relationship with God by inviting Jesus into your house. Jesus says, :Here I am !I stand at the door and Knock. If anyone hears my voice and opens the door, I will come in and eat with him, and he with me"(Rev. 3:20 NIV). Once you invite Jesus in, the Holy Spirit takes up residence in your body, which is like a "temple"for God (Cor. 6:19).

Like any house, your body needs maintenace. If your body is left unattended, it will get dirty and decay. But you should never build up your physical house at the expense of your spiritual one. You are the house of God, and as long as He is going to live there, He expects you to take care of His Pleace.

"Why are you living in  luxurious houses
while my house lies in ruins "


Sunday, September 23, 2012


Just wrote a long up date and lost it..will be doing devotional as farm stand closed many blessing to all good night..

Friday, August 17, 2012

Pumpkin likes kool pops

Thinking about all my family and friends just want to say hi ..Hope everyone is fine so busy here lots to share very soon and lots of changes to come .
God Bless

Tuesday, July 31, 2012

Up date on the Farm

Seem like its been for ever since i posted .I'm really busy now when i do have a few minutes i post up dates on FB and I'm so hooked on   pinterest. Our garden is doing great Ray is still building my shop. I'm busy baking every day. Come fall hope to have more time to post. GodBless

Sunday, July 15, 2012

spinach &raspberry salad

Late Harvest (or Fall) raspberries are just starting to make their appearances here in Wisconsin. If you’ve been following my blog, you know that I love raspberries and the fact that they are harvested twice a year thrills me. While the nights are getting cool, days can still be warm so I still, occasionally, enjoy an entree salad for dinner. This salad is bright, refreshing, and a great reminder that summer isn’t over just yet.
Spinach & Raspberry Salad
1 1 1/2 pounds Baby Spinach
6 slices Bacon, thick cut, diced
2 each Chicken breast, cut into strips
1 each Leek, white and light green parts only
3/4 cup Raspberries
1/3 cup Raspberry Vinegar
1/2 cup Vegetable Oil
Freshly Ground Black Pepper
1/4 cup Pecans, toasted and chopped
If spinach is large, remove the stems. If it is tender baby spinach you can leave the stems intact. Place spinach in a large bowl. Place bacon in a saute pan and cook over medium high heat until rendered and crisp. Remove from pan, pour off all but 1 Tbsp. of bacon fat and and saute the leeks over medium heat until tender and just slightly browned around the edges. Remove leeks from pan and add the chicken. Again saute until until done then remove from pan. Add the raspberry vinegar to deglaze the pan, scraping up all the browned bits stuck to the bottom of the pan. Turn off heat and stir in the vegetable oil. Season with a few grinds of black pepper. Add the bacon, leeks, and chicken to the spinach and drizzle with the warmed raspberry vinaigrette (you may not need all of the vinaigrette). Toss to mix and divide among 2 plates. Garnish with the fresh raspberries and toasted pecans.

Monday, July 2, 2012

Keep The Truth Together

People of integrity make an easy target for critics because they stand upright..

Telling the truth has become a lost art. It's not that we're just not telling lies(Althrough there is plenty of that going on). We're just not telling "the truth, the whole truth, and nothing but the truth,"We sort of sneak up on the truth,circle the truth, tell part of the truth, but don't come right outand tell the whole truth. We give out just enough information to keep us out of trouble,but not enough to honor God.

When God asks us to be thruthful, He isn't suggesting that we pick out the parts that make us look good. He wants us to deal in whole truth.That's what it means to have integrity:to be "whole." If you want to be a person of integrity,don't break the truth into pieces. Keep it together, even if it invites criticism.

People with integrity have firm footing,
but those who follow crooked paths will slip and fall.

Sunday, June 24, 2012

MIA/pictures/ farm update


Hi so busy here at the farm still building doing lots of jam stawberry season here done lots of stawberry/strawberry rhubarb jam....Biscuits every day ..we are now picking snow peas-swiss chard-lettuce-rhubarb...

Had and order for cupcakes today will post pictures...

Haven't left so busy will get back when I can..

God Bless

Friday, June 8, 2012

so proud.picture

went to granddaughter graduation party it was great..we are so blessed at school today she got two scholarship's and four ya Miss Haley  
God Bless

Best student ever award...

Thursday, June 7, 2012 picture

Well its that time of year so busy...Selling vegetables baking at stand...I will be MIA for a few days or so..

Have a granddaughter graduation this weekend the sunshine of my life and company coming from out of state...
Hope every one is fine,,,

Picture of granddaughter going to prom...This is her proud dad my oldest son....

Thursday, May 31, 2012

A Mother' Love

Let me start off by saying it is so nice to be on my lap top how I have missed it.. The tablet just isn't the same.. I'm tethering now I will be using some time up..
Call your mother-- you know how she worries.
It takes so little to make our mother happy. Now your dad is a different story. He is concerned for your future, so he wants to make sure you learn how to mow the lawn hit a baseball get good grades, got to a quality university, and land a high -paying job. That's what makes him happy. But your mother? She loves you for who you are. You are the fruit of her womb, the apple of her eye, the crown of her head. "Such a good boy," she'll tell you as she cups your face in her hands. "Such a sweet girl,"she'll say as she embraces you.
God created fathers to teach us, but God gave us mothers to love us.All she needs from you is a word, a note,or a call, telling her that you love her and that you wouldn't be where you rare without her.
May she who gave you birth be happy

Tuesday, May 22, 2012


Yesterday morning this is what I woke up too..I'm so blessed to live in Gods Country..
The cow and calf crossing to our field across the road..I'm thankful for having a nice camera.
God Bless

Monday, May 21, 2012


Hi family and friends now that I'm finally up and going trying to play catch up have so much to share,but let's start with devotion.

If you aren't being persecuted for your faith,it may mean that no can tell that you are a christian.

Persecution for your faith can take different forms,and it usually involves suffing in one degree or an
other.In some countries,Christians are being arrested,beaten,and even murdered for there faith in God.Any persecution you have endured probably hasn't been that severe,but it could still have involved suffering on your part.Even verbal ridiculing can be tough to take.

If you suffer for being a Christian,no matter what the extent,you can rejoice in the fact that it's a privilege. That's right.Rejoice,because when you suffer for claiming te name of Christ,you are being identified
d with God.It is a privilege to be a child of God,even if you are insulted for it.

Be happy if you are insulted for being a Christian,
for then the glorious Spirited of God will come upon you.
But it is no shame to suffer for being a christian.
Praise God for being the privilege of being called
by his wonderful name!
1 PETER 4:14,16

Thursday, May 3, 2012


Hello family and friends still sick it's taken me for ever to feel better. Was at the Dr. on Monday going  again tomorrow. She has added x-rays and blood work.She said she wanted me to drink more cause was dehydrated and wanted to put me in hospital for a few hours i said no. SO I'm drinking lots today. I,m so tired spend most of my time in bed. just wanted to drop a few lines God Bless.

Tuesday, April 24, 2012

so know posting for a few days

Hello family and friends some of you known I've not felt good for a few months and I've been pushing my self.Well last couple days been pushing hard ended up at Dr office after I made a call two hours later. I have whooping cough and pneumonia had to pick up three meds. So may be off for a few days.  I'm asking for prayers to pick me up and give me energy to get going. God Bless Sisterbrenda

Friday, April 20, 2012

Hello family and friends


,Hi busy herer at the farm our building is coming along. Just wanted to stop and say hi looks going on here will keep you all updated God Bless...

Thursday, April 19, 2012

Overcoming Adversity

You will learn from adversity than from prosperity .
Here,s a question about God that's at the top of everyone's list,How can a loving God allow pan and suffering ? That's a legitimate question, and you should be ready to answer it (warning : it's not easy).

         God did not create evil or pain or suffering . He created human beings who were perfect and perfectly free to choose or not to choose God. That's the good   news. The bad news is that the perfect humans chose evil over God,therefore introducing sin and its cons
equences into the world (Rom.5:12). But all was not lost.

        God gave us more Good News, this time in the  person of Jesus who overcame evil and brought us Gods forgiveness (ROM. 5:15 . He suffered on our behalf and knows what it's like for us to suffer on our behalf and knows what it's like for us to suffer. Jesus is the one who makes it possible to learn from and ultimately overcome our adversity.

Since he himself has gone through suffering and temptation, he is able to help us when we are being tempted.

Hebrews 2:18


Tuesday, April 17, 2012

up dates and more

Well finally got my new GB good until the next billing cycle. Let me fill you in our building is coming along we have it squared up and the the braces are almost done. Next will be laying the floor.  We have planted peas,spinach,beet greens and the have come up I'm hoping tonight I can plant  green beans and lettuce. I,ve been helping Ray with everything and been raking leaves so many of them here. It is so dry here we are in the red zone for danger of fire.
We have our grandson Hunter here for a few days he is on school vacation he is a big help. He and Ray have gone to the woods to cut down big tree and put it threw the sawmill. Well time to get off and get some clothes hung ..GOD BLESS

Monday, April 9, 2012

Up Date On The Farm

hi very busy here and new samsung tablet sort on GB so have to watch my time for another week. Been busy building our new produce/Bakery stand. Sawing and cutting down the wood it's going to be 12x30 so very busy.God Bless

Thursday, April 5, 2012

How to cook a leg of lamb

I was inspired to roast a leg of lamb after Ioannis Michanetzis (a fan of sent me his recipe for a marinated, roasted leg of lamb.
Ioannis, an Officer in the Greek Navy, is currently a ship’s captain, with aspirations to have a cooking site specializing in healthy and unique Mediterranean Dishes.
Ioannis’s original recipe was a bit more involved than the recipe I’m doing here, but I would like to thank him for giving me the opportunity (and permission) to adapt one of his specialties for readers.
At my grocery store, there were two choices of leg of lamb being offered. Both were from Australia.
I am going to demonstrate how to cook the smaller 5-pound boneless roast shown on the top in the picture above. The larger 9-pound roast on the bottom is a "bone-in" cut. For beginner cooks, the smaller boneless roast is easier to carve. Besides, it just fit into my 15-inch long roasting pan, and my larger roasting pan is not as photogenic!
The steps involved in making this boneless leg of lamb are:
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  1. Make a "spice-rub" with garlic, thyme, rosemary, oregano and black pepper.
  2. Rub it all over the roast.
  3. Put the roast in a plastic bag
  4. Pour fresh lemon juice, olive oil and wine over the roast in the bag
  5. Put the bag in the refrigerator to marinate for several hours or overnight.
  6. Remove the lamb from the bag and roast it in the oven.
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The Marinade
(Marinate is the verb, and marinade is the noun. So, you marinate the lamb with a marinade. Got it? Who’s on first?)
Step 1. First make a spice-rub by measuring out:
  • 3 cloves of garlic, crushed
  • 2 teaspoons of dry oregano
  • 2 teaspoons of dry thyme
  • 2 teaspoons of dry rosemary
  • 1/4 teaspoon of fresh ground black pepper
Put these ingredients into a small bowl…
…and mix everything together
Now, for the liquid part of the marinade, measure out:
  • 1/2 cup (4 oz.) of olive oil
  • 1/2 cup (4 oz.) of lemon juice, fresh squeezed
  • 2 cups (16 oz.) of dry red wine
My wine merchant suggested a very reasonably priced Merlot ($8) for the dry red wine.
The Boneless Leg of Lamb
(FYI – It’s just the hind legs that are used for “leg of lamb”)
Rather than working directly on the counter top, I set the lamb down on some paper towels on a baking sheet. This is more sanitary.
Cut the plastic outer wrapping off the lamb, making sure not to cut through the netting as well. (If you bought your lamb at a butcher shop, it may well be hand-tied with string instead of netting.) The netting (or string) holds the lamb together in that nice shape. Do not remove it until after the lamb is roasted.
Step 2. Rub the garlic dry-rub spice mixture all over the lamb.
Step 3. Put the lamb in a large plastic bag and set it on a dish. I used a two gallon sized zip-lock bag. (You need the dish just in case the bag leaks when you put it in your refrigerator. You wouldn’t want the marinade to spill all over the inside of your refrigerator!)
Step 4. Pour the lemon juice, olive oil and red wine over the lamb (in the bag.)
Squeeze out as much of the air as possible from the bag, and seal it closed. As a precaution against the bag leaking, wrap a second bag around the marinating lamb.
Step 5. Set the bag in a dish and let the lamb marinate in the refrigerator for several hours or overnight -up to 24 hours.
Step 6. Roasting the Boneless Leg of Lamb
Remove the lamb from the refrigerator at least 1 hour before cooking it.
Preheat the oven to 450 F. degrees.
( 450º F = 230º C = gas mark 9)
Snip the corner of the bag and squeeze the marinade out into the sink. It will no longer be usable.
Pat the lamb dry with paper towels.
Put 2 teaspoons of salt and 3/4 teaspoons of freshly ground pepper into a dish. Season the entire lamb with the salt and pepper. (You put the salt and pepper into a separate dish first for sanitary reasons. You would not want to be going back and forth between touching the raw lamb and your main salt and pepper holders.)
Place the lamb on a roasting rack in a roasting pan.
Insert an oven-safe meat thermometer into the thickest part of the boneless leg of lamb.
(I strongly recommend using an oven-proof meat thermometer for roasting a leg of lamb. This should allow you to peek through the window of your oven door without opening the door and changing the internal temperature of the oven. Every time you open the oven door, it takes a good ten minutes for the temperature to get back to its original setting)
Set the lamb into the 450-degree oven and roast for 20 minutes.
( 450º F = 230º C = gas mark 9)
After the 20 minutes, lower the temperature to 325º Fdegrees ( 325º F = 165º C = gas mark 3-very moderate) and continue cooking the lamb until the internal temperature is to your liking.
Approximate Roasting Time for a 5-7 pound Boneless Leg of Lamb:

Lamb Leg, boneless, rolled:
Roast 325°
(165º C)
20 to 25 min./lb
135 F.
(57.2 C)
25 to 30 min./lb
145 F.
(62.8 C)
(to medium well)
30 to 35min./lb.
160 F
(72.0 C)
Well done*
35 to 40 min./lb
170 F
(77.0 C.)

*Most people avoid cooking lamb to “well done”. It will be tough and dry.
There are several factors that will affect the cooking time:
  • The shape of the roast
  • The internal temperature when you first put it in the oven
  • Bone-in roast will require extra cooking time
  • Fluctuations in temperature of your own oven.
My 5 pound Leg of Lamb was removed from the oven when the internal temperature of the Lamb reached 140 F. degrees - medium rare.
It took a total of 1 and 1/2 hours to cook, which was considerably less time than what the USDA guidelines had recommended.

This is why a meat thermometer is absolutely essential when you are cooking a roast.
When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.
With a pair of kitchen scissors cut through the netting (or string)….
…..and remove it completely.
Slice the lamb into 1/2 inch thick slices across the grain. (Here and here are very some very good pictures that show how to carve a bone-in Leg of Lamb.)
I roasted some carrots and small red potatoes separately….
….and served them with this Boneless Leg of Lamb.
Approximate Lamb Cooking Times:
Source: USDA Last modified - May 2007

Cut of Lamb
Cooking Method
Cooking Time
Internal Temperature
(Fahrenheit / Celsius-Centigrade))
Lamb Leg, bone in
5 to 7 lbs.
Roast 325°
(165º C)
20 to 25 min./lb.
Medium rare 145°F / 43.5°C
25 to 30 min./lb.
160°F /56.9°C
30 to 35 min./lb.
Well done
170°F / 62.4°C
7 to 9 lbs.
Roast 325°
15 to 20 min./lb.
Medium rare 145°F / 43.5°C
20 to 25 min./lb
160°F / 56.9°C
25 to 30 min./lb.
Well done
170°F / 62.4°C
Lamb Leg, boneless, rolled
4 to 7 lbs.
Roast 325°
25 to 30 min./lb.
Medium rare 145°F / 43.5°C
30 to 35 min./lb.
160°F / 56.9°C
35 to 40 min./lb.
Well done 170°F / 62.4°C
Shoulder Roast or Shank Leg Half
3 to 4 lbs.
Roast 325°
30 to 35 min./lb.
Medium rare 145°F / 43.5°C
40 to 45 min./lb.
160°F / 56.9°C
45 to 50 min./lb.
Well done
170°F / 62.4°C
Cubes, for Kabobs
1 to 1½"
8 to 12 minutes
160°F / 56.9°C
Ground Lamb Patties
2" thick
5 to 8 minutes
Medium °
160°F / 56.9C
Chops, Rib, or Loin
1 to 1½" thick
7 to 11 minutes
Medium rare 145°F / 43.5°C
15 to 19 minutes
160°F / 56.9°C
Leg Steaks
¾" thick
Broil/Grill 4" from heat
14 to 18 minutes
Medium rare 145°F / 43.5°C
160°F / 56.9°C
Stew Meat, pieces
1 to 1½"
Cover with liquid; simmer
1½ to 2 hours
160°F / 56.9°C
¾ to 1 lb.
Breast, Rolled
1½ to 2 lb.
*Braise 325°
1½ to 2 hours
160°F / 56.9°C

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Think of Me ( The Phantom of the Opera)

Our granddaughter Miss Haley has a beautiful voice she is eighteen and is a senior God gave her a gift to sing..She was in the Broadway/Disney at the high school... This is her on youtube please listen to her.. We are so proud.... God Bless

Wednesday, April 4, 2012

Check Out the New Meat Labels

Check Out the New Meat Labels

By Janet Helm, MS, RD
Ground Meat
Starting today, you’ll have a new way to help you make smart choices at the meat counter. For the first time ever, nutrition labels will be required on fresh meats. So now when you pick up a package of ground beef you can learn a lot more about what’s beneath that cellophane than simply whether or not it’s 80% lean (does anyone even know what that really means?) Now ground beef labels must list the total grams of fat and saturated fat per serving, along with calories, calories from fat, cholesterol, sodium, protein, and other nutrients. It’s a new rule enforced by the U.S. Department of Agriculture that begins in March.
The meat industry was voluntarily providing nutrition information – and you may have seen a poster with these numbers where you shop. But USDA determined that not enough stores were complying so they made it mandatory. Yes, we’ve had nutrition labels on processed meats like hot dogs, packaged deli meats, and chicken nuggets since the early ‘90s, but this is the first time you’ll find those valuable numbers on fresh meats. Until now, the entire meat counter – a large portion of weekly shopping lists – was void of the same information you rely on in other store aisles.
The new rule requires nutrition labels for 42 major cuts of meat and poultry, such as beef tenderloin, pork chops, and chicken breasts, but retailers can simply put up a poster or offer a brochure with the nutrition information for these cuts. And that’s likely what they’ll do instead of slapping a label on an already crowded package of meat. Only ground and chopped meats — including raw hamburger, ground beef patties, ground turkey, and ground pork must display the nutrition label right on the package.
Ground beef is the most commonly consumed beef product in the U.S. and it’s one of the biggest contributors of saturated fat in the American diet. The types you can buy vary dramatically depending on the cut of meat used and the percentages of fat and lean. Ground beef can range from 5% to 30% fat (95% to 70% lean), yet all varieties look pretty much the same. You can’t really see the fat inside ground beef – and the percentage lean and fat terminology on the label can be confusing.
Did you know that this description means percent fat by weight? It’s the only food that uses this calculation (and it’s been that way for over 50 years), but it’s really not all that helpful. With the new nutrition facts labels, you can get a better picture of what you’re buying. Now you can see that the fat in ground beef varies from 5g to 33g per serving (and saturated fat from 2.5g to 13g). Calories start at 155 and go up to 375 – quite a hefty difference.
Here’s what you need to know about the new meat labels:
  • All of the ground meat nutrition labels are based on 4 ounces of raw product, which translates to 3 ounces of cooked. Some dual labels are designed to tell you both — although only the raw numbers are required.
  • You won’t find how many servings are in a package — which is where so many people get tripped up. The servings per container will be listed as “varies.” So for all this nutrition information to be valuable, you’ll need to know how much you’re really eating.
  • For all the meats that are not ground (such as steaks and chops), the nutrition information is based on 3-ounce cooked portions — so keep in mind the lack of consistency with ground meat. For these numbers, you’ll likely need to hunt down the poster, and remember, the information is only valuable if you can translate that 2-pound roast into what’s actually served on the plate to your family.
Although some fresh meats, especially poultry, have been voluntarily adding a nutrition label on the package, it’s never been required. Now all meats will have an equal chance to tell their nutrition story. And that’s probably the best part of all of this. Now you can see that certain cuts of beef and pork are just a lean as poultry. Now it will be easier to tell what’s a “lean” cut – defined as less than 10g of total fat and 4.5g or less of saturated fat per serving. Now you see the calories in the spareribs you’re buying so you can budget your day accordingly.
What you won’t be able to do is compare all these numbers with fish – something that certainly deserves more attention on your shopping trips. USDA does not oversee seafood, that’s the Food and Drug Administration, which doesn’t require nutrition labeling for fresh seafood. It’s voluntary, along with the nutrition labeling of fresh fruits and vegetables.
So get to know the meat you’re buying and enjoy in moderate portions (6 ounces or less per day). But remember to also fill your cart with the foods that provide the least amount of nutrition information in the grocery store: seafood, fruits, and vegetables.
Photo: Comstock
Posted by: Janet Helm, MS, RD at 3:58 pm

Monday, April 2, 2012

The Depths Of Joy

Enjoy happiness:treasure joy.
Happiness is a pretty hot commodity these days. Ask someone what he wants out of life,and chances are he will say, "I just want to be happy."Happines is okay,and it's nice to have, but we need to understand that happiness comes and goes because it's dependent on our emotions. If we feel good, we're happy. Simple as that. When people say, "I just want to be happy,"they are really saying,"I just want to feel good all the time. "
News flash! Life isn't like that. Life is ups and downs and emotions all over the place. No one can feel good all the time. That's why we need to seek joy rather than happiness. Happiness is on the surface, joy is deep. Happiness is tempory, joy abides. Happiness comes from the things of this world, joy comes form God.
Always be full of joy in the Lord.
I say it again --rejoice!

Tuesday, March 27, 2012

The Soul Of Stewardship

God doesn't need you money,
but you need to give our money to God.
This is a good barometer for telling how you feel about God: money. This isn't about how much you give. God is more interested in your attitude about giving than the amount you give. Your attitude about money revels much about our relationship with God.
"Stewardship" is the way in which you handle what God has given to you. You want to be  a good steward of His blessings, but stewardship means much more than being wise with your money and then throwing a few bucks into the offering plate. Stewardship involves realizing that everything you have comes from God. Stewardship requires that you give to God the firstfruits, not the leftovers. And you should consider stewardship a privilege, not a chore.
God won't force you to give back a portion of what He has given you, but He promises to bless you if you do.
"Bring all the tithes into the storehouse
so there will be enough food in my Temple.
If you do, "says the Lord Almighty,
"I will open the windows of heaven for you ."

Saturday, March 24, 2012


hello family and friends bare with me with posting i have a new samsung gallexy tablet and really no nothing about it. quick up date here garden tilled four rows planted peas,beetgreens,spinach. good bless

Thursday, March 22, 2012

Roasted Asparagus with Garlic Mayo

Leslie Arthur is today's guest blogger. Her recipe for Roasted Asparagus with Garlic Mayo can be served as an easy and healthy appetizer or finger-friendly side dish.
Thanks, Leslie, for a great recipe!
Asparagus (which is high in folic acid, potassium, fiber and vitamin B6) has only 4 calories per spear! With all that going for this delicious vegetable, its no wonder asparagus has landed itself on menus everywhere.
Start by rinsing off a pound of asparagus in a colander.
After a thorough washing, pat the spears dry with paper towels to get off any excess moisture. Now, break one stalk where it is naturally the weakest. This will separate the tender top part of the asparagus from its tough and fibrous stem. You will end up discarding about one third of the stalk. (Kathy shows how to peel asparagus here )
You can now use the new shorter "broken" asparagus as a guide to cut the rest of the bunch.
Spread the spears evenly on a baking sheet. For easy clean up, you can cover the sheet with a layer of tin foil before baking.
Drizzle 2 tablespoons of olive oil over the asparagus. Top with a few turns of freshly cracked pepper, and one half teaspoon of coarse salt.
Bake in a 425-degree preheated oven for about 10 minutes.
While the asparagus are roasting, take a moment to make this simple and delicious dipping sauce. Just two ingredients are needed to make this sauce - garlic and mayonnaise. (The lemon is for garnishing the roasted asparagus.)
Start by peeling and grating one small clove of garlic.
Then add the garlic to 1/3 cup of your favorite mayonnaise. I used low-calorie mayo and didn’t miss a thing!
Stir until well blended and transfer to a decorative serving dish.
After 10 minutes in the oven, check the asparagus to see if it’s done. Look for slightly browned and caramelized stems, and a fresh bright-green color. Don’t overcook the spears, or they will become an unattractive, dull shade of pea-green.
Next, transfer the asparagus to a serving platter and sprinkle it with about a tablespoon of fresh squeezed lemon juice. 
Garnish the sauce with a bit of lemon zest (optional). You can serve Roasted Asparagus as an easy and healthy appetizer or finger-friendly side dish.