To be a joy-bearer and a joy-giver says everything, for our life, if one is joyful, it means that one is faithfully living for God, and that nothing else counts; and if one gives joy to others, on is doing God’s work.
Hi Three things I am thankful for today
2. Good Food
3.Electricity(Our was out for four hrs or so last night)
Good Wednesday morning! Wednesday means that we will be halfway to the weekend soon, and who doesn’t look forward to weekends, especially in the summer?! I wanted to quickly remind you that the key to becoming more content in your life is to continue applying the tools that we have been learning about. I hope this journey, which we are nearly halfway through, finds you continuing to foster an attitude of gratitude, doing kind things for others as well as four yourself, and extending forgiveness as we talked about yesterday among all the other things that the various tools have brought forth in your life. As you put these things into practice, are you finding them easier to do? Are these tools becoming a habit in your life? They certainly are in my life. I think the attitude of gratitude is certainly a habit for me, and I am finding many more than three things throughout the day. It is almost as though these things just jump right out at me like a flashing neon sign! My hope is that you are feeling as though you hav Here are some recipes I tried today.
Peanut Butter Texas Sheet Cake
Grilled Sweet Potato Wedges Recipe
- 4 large sweet potatoes, cut into 1/2-inch wedges
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
- Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes. Yield: 8 servings.
Here is what you need:
- Tilapia lons – fresh or frozen
- Olive oil
- Garlic salt – I love Lawry’s – I use it for everything under the sun!
- Shredded parmesan cheese
- Non-stick aluminum foil
Here is what you do:
- Place tilapia on non-stick aluminum foil
- Lightly brush olive oil over the top and sides of the tilapia
- Sprinkle garlic salt and parmesan cheese gernerously over the tilapia
- Grill over medium heat with grill cover closed for 15 minutes – do not turn over (I do 15 minutes with frozen tilapia, cut about 2 – 3 minutes off for fresh.)
Now it’s out to clean our camper while my husband and kids continue on working on their new playground equipment in the backyard.