ME
- Valerie
- Wife, mother, soccer mom. I want to create. I want to inspire and be inspired.
Tuesday, November 15, 2011
Thursday, November 3, 2011
I saw this on another blog, and it is very good for me to remember.
When life feels so heavy that my arms might buckle, I take heart.
I've failed as a parent.
I've lost my temper.
Been impatient.
Lacked grace.
I've failed as a wife.
Raised my voice.
Responded with impatience.
Ignored boundaries so that all I have is leftover energy.
I've failed to dream.
I've failed to take risks.
I've avoided hard things.
I've given into fear.
I've been too shy to speak. Even God's gracious Word over others.
And all of these failures wrap around each other, hold tight. My big burden like a rubber band ball. Ever growing.
But I take heart.
Because I can lay aside my burdens: "Let us also lay aside every encumbrance" (Hebrews 12:1).
Every burden. Every heavy weight. Every hindrance.
I can lay it aside.
It's not who I am.
I take heart.
Because I want to run: "And let us run with endurance the race that is set before us" (Hebrews 12:1).
And running, at its origin, is free and rapid progress.
And so I lay aside.
So I can run free and fast.
Friday, October 28, 2011
Pita Bread
This recipe actually turned out. I was so excited.
Ingredients:
- 1 package of yeast, or quick rising yeast
- 1/2 cup warm water
- 3 cups all purpose flour
- 1 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
Combine flour and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
Monday, October 24, 2011
Hummus From Scratch
My husband was wowed by some tasty hummus the other day so since I had a can of garbanzo beans at home I decided to try to make some from scratch. Turns out, hummus from scratch is WAY better than from the jar.
Basically in a little electric food processor I whizzed up these items.
1 can garbanzo beans
Crushed garlic from a jar ( can use fresh of course)
Sesame seeds (since I did not have Tahini)
A little salt
Lemon juice
Good with corn chips if you don't have pita bread.
Yummeeeeee!!!!!
Sunday, October 23, 2011
Happy Sunday
I am starting a blog again because I like to be creative and learn new things. Check out the Holstee Manifesto. Someone had it on Facebook. They have a website where they sell various items. The Holstee Manifesto just about says it all in a nutshell. I am trying to read it often to remind myself not to get too bogged down in the laundry and dishes of life and do things I enjoy, after all life IS just too short for just dishes and laundry all of the time.
Valerie
Valerie
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