I am in Awe of how my Heavenly Father is continuously taking that which is unlovely, broken or discarded in and around me and creates something of great beauty and value. How He is able to take the difficulties and even the tragedies of life and use them to perfect and refine us into someone that brings Him Glory...to bring Beauty from the Ashes.
Saturday, November 3, 2012
When the Road gets Tough...
Friday, May 11, 2012
I Believe I Can Fly
Sunday, April 15, 2012
Learning the Joy of The Path Less Travelled
Sunday, February 19, 2012
A Relecting of the Heart
Friday, November 25, 2011
Conquering Christmas Shopping
Sunday, July 17, 2011
All Things Have Become New
Friday, April 8, 2011
Freedom for the Broken Girls...
Monday, March 28, 2011
Ladies in Waiting
Wednesday, March 16, 2011
Irish Stew
This Irish Stew is what I am making to celebrate St. Patrick's Day tomorrow. I found the recipe last year and it is absolutely incredible! If you are looking for a great recipe to celebrate with or...just a wonderful stew for any time at all....this is it!
.Irish Beef Stew Recipe
INGREDIENTS
- 1/4 cup olive oil
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
METHOD
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Saturday, March 5, 2011
Thursday, February 17, 2011
Unpredictable Seasons

Thursday, February 3, 2011
Spinach Soup
Wednesday, January 12, 2011
Missing You...

Tuesday, December 28, 2010
How much Growth Can 1 Year Bring?
Wednesday, December 22, 2010
Cookie Monster(s) Live!!!!
Sunday, December 12, 2010
Cranberry Bliss Bars
- For Cake Base:
- 1 cup butter softened
- 1 and 1/4 cups brown sugar-- packed
- 3 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 and 1/2 cups flour
- 2 Tablespoons orange zest
- 1/4 cup minced dried cranberries
- 1/4 cup quality white chocolate -- coarsely chopped
- 1/4 cup minced candied ginger
- For Frosting:
- 4 ounce cream cheese -- softened
- 1 and 1/2 cups powdered sugar
- 1 Tablespoon butter -- softened
- 2 teaspoon orange juice
- For Garnish:
- 2 Tablespoons minced dried cranberries
- 2 Tablespoons minced candied ginger
- 1/3 cup white chocolate chips -- melted
Beat butter and sugar together for the cakebase, and add eggs/vanilla beating until fluffy.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries & ginger. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut into bars immediately as the white chocolate hardens pretty fast and makes cake cutting messy.
Tuesday, December 7, 2010
Fresh Pico
- 8 Ripe Tomatoes
- 1 Med Onion
- 1/2 Seeded Jalapeno finely chopped
- 1 Fresh Lime
- 4-6 Cloves of Garlic
- 1/2 tsp Salt
- 1/2 Bunch Fresh Cilantro chopped
- Chop onions and tomatoes and toss together in med sized bowl.
- Add chopped Jalapeno and chopped garlic.
- Sprinkle with salt.
- Squeeze juice of lime into the bowl. (Microwaving the lime for 20 or so seconds will enable you to squeeze more juice)
- Add chopped Cilantro, stir together.
- Let set in fridge for 1 hour if possible before serving.

















