We are hours away from saying goodbye for this next course. I am thankful though; thoughts that we might see one another every few days are making this goodbye not so hard. And the memories we have shared over the past days will fuel us to our reunion at RSLC Graduation Day on 18 November. Our memories have included:
Seeing God's faithfulness in a arch of light along the Columbus Riverwalk
finally getting a chance to work on and finish my wedding dress door! I have been meaning to work on this project for about 5 months now... (I needed both the inspiration from Meredith and my husband's encouragement), but I finally finished it! Pictures will be coming soon... the last and final coat is still drying in the back porch breeze.
We celebrated with Meredith and her husband Steve over his RANGER tab
And this morning we enjoyed ourselves in the kitchen, mixing pumpkin and gingerbread. I was determined the other day to make a batch of bread that would turn out and I remembered my long-lost recipe! This bread is delicious and mades the house smell sooooo good.
PUMPKIN GINGERBREAD
350
Combine:
3 C sugar
1 C oil
4 eggs
add:
2/3 C water
Stir in:
1 15 oz can pumpkin puree
2 t ginger
1 t allspice
1 t cinnamon
1 t cloves
In a small bowl combine:
3 1/2 C flour
2 t soda
1 1/2 t salt
1/2 t powder
Combine dry and wet ingredients and then pour into 2 greased bread pans.
Bake for 1 hour or until knife comes out clean
This bread is delicious... but any ideas on how to use less sugar? Do you just not add as much?!
The pumpkin gingerbread is both husband and baby approved and is absolutely perfect during moments that linger, moments that are to be savored for a lifetime.
No comments:
Post a Comment