Last week was such a wonderful gift with Greg and Marlene here. It was filled with laughter, delicious food, pictures, and hymn singing! Each and every day we looked the same: Marlene and I hard at work at the table making the curtains, Greg perched at the table concentrating on his teaching material, and Tirzah either on the floor cooing beside us, or up in her crib sleeping deeply.
The time was richly blessed and what a comfort it was to have their voices & presence fill the house.
Due to Marlene's amazing knowledge and experience with sewing: we finished the curtains! Here are just a few snapshots of the finished product and the most precious video of Tirzah taken while we were hanging them.
Sweet potatoes with Collards and aduki beans
1 cup low-sodium vegetable broth, divided
2 medium sweet potatoes
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained (I just used quinoa instead for protein!)
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained (I just used quinoa instead for protein!)
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.
Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
We had a wonderful weekend together, enjoying ever single moment as a precious gift. Last week he only had a total of 9 hours of sleep throughout the whole week! So needless to say he slept for 12 hours on Friday night. But he left again this morning for another full week in the field. They are training at a make believe village found somewhere deep in the woods of Ft. Benning. There they will practice running missions where an attack on a house is required. Daniel's prayer requests were as follows (once again, thank you so much for praying. It means the world to us! We could never thank you enough)
* For consistency throughout the week: he is excited on Monday morning, but that excitement wanes as Friday comes around
*Patience with his peers
*Tuesday and Friday are the hardest days as Tuesday feels humdrum, and Friday is hard because they are so close to being done, but somehow it always takes hours longer than expected
* That we would both run to Jesus and rely completely upon Him.
We loved having Greg and Marlene here with us on Mon evening!! Love all the photos. Tirzah is gorgeous and looks so loved and peaceful. Praying for you 3! Miss you all.XXXXXXXXOOOOOOO
ReplyDeleteMiss Margery