About a year ago our church sent out an e-mail. It was information regarding about a new small group series for women called Lineage of Love (LOL). I was in my first full year of teaching, living two hours from Eric, planning a wedding, and felt in over my head in so many different ways. So in the midst of a million things going on, naturally, I signed up for one more…and I am so glad I did.
Our church heavily encourages small groups. Small groups are the time where you can do life with people, live out your faith, and invite people into your home and grow closer. I totally get small groups now.
This study will open your heart, soul and mind in ways you did not expect, and most importantly enrich your relationship with God. The beautiful woman pictured above, Heather Zeamer poured her heart and soul into writing this series. The year long study will stretch you and make you evaluate your relationship with God and others. You cannot go wrong here. I promise. Clear your schedule for just one evening a month to find safe places to heal and grow, discover your purpose, and grow in your relationship with Jesus.
If you have questions about the study check out the LOL website or e-mail me directly with questions!
I was 14 when I decided I really wanted to have something of my own to take to Christmas dinner. Before the days of pinterest, I decided to google “Christmas appetizers.” The recipe seemed easy enough to put together for a family gathering but the finished product appeared as though it took a lot of time and effort on my end. 😉 Soda bread and spinach dip it was!
It has been a staple at every single Christmas since then. It’s mouth watering, addicting, can’t-stop-eating, my go-to appetizer and is a HUGE hit! I’ve said it once and I’ll say it again. It is extremely easy and you’ll look like you slaved all day. 😉 It is the perfect holiday appetizer.
Spinach Dip ingredients:
1 cup mayonnaise
1 (16 oz) container of sour cream
1 (1.8 oz) package dry leek soup
1 10 oz. package of frozen spinach (thawed and drained)
What to do:
In a large bowl, stir all ingredients together until thoroughly mixed. Cover and refrigerate overnight. Easy peasy.
Soda Bread ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg lightly beaten
2 cups buttermilk
1/4 cup butter, melted
What to do:
Preheat oven to 325 degrees F. Lightly grease 9×5 inch loaf pan. Combine flour, baking powder,sugar, and baking soda in a large bowl. In a separate bowl, mix egg and buttermilk together. Add the egg and buttermilk mixture to the flour mixture. Gradually add butter and mix until moistened. Pour into the prepared pan. Bake for 65 to 70 minutes or until you can insert a toothpick and it comes out clean. Remove from the oven and let it cool.
Right as I got into soup, sweaters, and socks… it hits almost 80 degrees. It’s November and in our neck of the woods that is not exactly common. But for a girl who dreams of 90 degree days, pools, and sunshine… this is the life. One day I crave a salad and the next I want to cuddle up next to a fire and eat soup. I needed to find a happy medium food that would settle all this moody weather… and let me tell you, I think I may have hit the jackpot. I am completely guilty of eating this almost all day long with no shame. My logic is if I have it with milk for breakfast, then with yogurt for lunch, and then graze on it by the handful all by itself an hour later, then it is acceptable. Wishful thinking? It’s addictive in the best way possible. The great this is…it’s a guilty pleasure you don’t have to feel guilty about.
1/2 cup shredded coconut
3 cups rolled oats
3/4 cup ground flax
3/4 cup slivered almonds
1 cup walnuts
1 5 o.z package crasins or raisins
1 1/2 cup natural, raw honey
3/4 cup coconut oil
1 1/2 tbsp cinnamon
What to do:
Preheat oven to 325 degrees. Mix all dry ingredients together in a large bowl. Bring honey, coconut oil, and cinnamon to a boil in a small saucepan and remove from heat. Immediately, pour the wet mixture over the dry ingredients and mix thoroughly. Spread mixture on a greased baking sheet. (I lightly rubbed the baking sheet with butter). You can also use parchment paper for a much easier clean up! Bake in oven for about 30 minutes. Stir every five minutes so the bottom doesn’t burn.
When a person is talking, we catch ourselves (or maybe we aren’t even aware), from time to time, thinking of what we are going to say next. We might be thinking how we can respond, relate, pick apart, or advise this person on whatever the subject is they may be talking about.
But lately, I’ve tried something new.
…by really and truly blocking my mind from thinking of a million other things–or even why this person is telling me such a story and just take time to listen.
…by repeating and trying to understand what the person is really trying to tell me and why they are telling me.
…really listening to my family, friends, students, and people I encounter on a daily basis.
I find myself falling back into the pattern of thinking of a million other things when someone is talking to me. I have to stop and remind myself that practice forms habits. And habits help make you who you are. For the better or worse.
These days, I’m trying to make it for the better, and I think listening might just be the place to start.
Sunday afternoons are meant for pajamas, blankets, friends, family, food and football.
That being said, let me introduce you to…
Seriously. This is a super easy, anytime meal. You can’t go wrong here.
1 pound lean hamburger
2 large tomatoes, cut and cubed
1 package taco seasoning, I chose mild
1 10 oz. can tomato soup
1 10 oz. can dark kidney beans
1 10 oz. can of corn or a cup and a half of fresh corn
Mexican cheese mix and gluten free blue corn tortilla chips for topping!
What to do:
In a large deep dish pan, cook the hamburger until it is lightly brown. Add the tomatoes, tomato soup, kidney beans, and corn to the cooked hamburger and cook for an additional 25 minutes on medium-medium high heat. Add the taco seasoning, stir together, and remove from heat.
Top with cheese upon serving. Use chips for dipping or they are great crushed on top.