There is still no news on the job front. I am still waiting to hear from people where I have applied.
On a lighter note, our church retreat is this weekend. It will be a nice weekend away in Maryland. I am looking forward to spending the weekend with a bunch of friends that I am finally getting to know well.
Thursday, October 22, 2009
Sunday, October 4, 2009
Nice Fall Recipe
I made some wonderful apple butter last week and had a couple of Granny Smith's left over. A friend of mine remarked how she liked "fried" apples, and I decided this afternoon that it sounded wonderful. I took a "secret ingredient" from my apple butter and made this wonderful caramel tasting dish. It is wonderful served over ice cream or just eaten like it is. Here is how I made it. I just used one apple, so I am increasing it to two or three - depending on the size of the apple. It would also be good if you wanted to add 1 tsp of vanilla. I didn't do that, so I am just including what I used.
Fried Caramel Apples
Melt 1/2 stick butter in a saute pan. Add 2-3 Granny Smith apples, cored, peeled and sliced. Add 1 tsp of cinnamon and 1 tblsp lemon or lime juice. Cook for 5-10 minutes over medium heat until apples are crisp tender (time will vary depending on how thick the slices are). Note: Do not cook them until they are completely tender, because they will continue to cook after removed from heat. Add 1/2 c sugar and stir until all is absorbed. Add 1/2 c pomegranate juice (can use orange juice if you prefer). Stir and cook until it begins to thicken. Remove from heat and transfer to serving dish. Warning: This will be VERY hot. Allow to sit at room temperature 5-10 minutes until cool enough. Test by dipping a spoon into the mixture and then gently touching it with your finger. Serve over ice cream with whipped cream or just eat as a sweet side dish.
Fried Caramel Apples
Melt 1/2 stick butter in a saute pan. Add 2-3 Granny Smith apples, cored, peeled and sliced. Add 1 tsp of cinnamon and 1 tblsp lemon or lime juice. Cook for 5-10 minutes over medium heat until apples are crisp tender (time will vary depending on how thick the slices are). Note: Do not cook them until they are completely tender, because they will continue to cook after removed from heat. Add 1/2 c sugar and stir until all is absorbed. Add 1/2 c pomegranate juice (can use orange juice if you prefer). Stir and cook until it begins to thicken. Remove from heat and transfer to serving dish. Warning: This will be VERY hot. Allow to sit at room temperature 5-10 minutes until cool enough. Test by dipping a spoon into the mixture and then gently touching it with your finger. Serve over ice cream with whipped cream or just eat as a sweet side dish.
Saturday, October 3, 2009
Angel's Blessing
Today we had a blessing of the animals at our church. Here are some pictures of Angel at the service.
Pastor David "blessing" Angel.
Pastor David geting all excited about creation.
My friend Kitty and her daughter EJ. EJ is very curious of this little doggie that is smaller than most of her stuffed animals.
Kitty and Angel made fast friends.
Pastor David "blessing" Angel.
Pastor David geting all excited about creation.
My friend Kitty and her daughter EJ. EJ is very curious of this little doggie that is smaller than most of her stuffed animals.
Kitty and Angel made fast friends.
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