Good to the Soul

unfathomable love
simple joy

wonderful grace

unending hope

authentic peace

I was reading the Imparting Grace blog a few days ago and she had received a tray with this saying on it and I have to say I was just flooded with "good to the soul" emotions when I read those words, especially as I ponder Holy Week and the events of Jerusalem 2011 years ago.  I never intended my blog to evangelize, but I cannot deny the impact faith has on my life.  I am blessed beyond what I deserve and a big part of my blessings come from my friends who are able to impart "simple joy, unending hope, wonderful grace and authentic peace" to me when they least know they are doing such a heavenly deed.  A day with dread can change with a phone call from a friend and a happy ocassion is always better shared in laughter with a friend.  I write this blog as if I never know who is reading it and that will continue to be my point of view, but to all my friends, thank you.  To all my unknown friends reading, call a friend and just chat with them.  You never know the difference it can make in a life.

I ponder the question as I moved toward Easter morning of whether I would walk into Jerusalem, facing the cross and be willing let them nail me to it and taunt me as I hang dying if I knew it could save mankind.  I pray that my answer would be yes but I am unsure.  Let your ponderings take you to the cross and beyond this week.  Happy Easter to All, Robin

P.S. I've enclosed some spring decorations for your enjoyment.
 





Up from the grave he arose, with a mighty triumph over his foes!

A New Recipe for Easter Weekend

I'm already thinking about a special breakfast next Saturday for my family (can you tell I'm excited already for Holy Week and Easter?) and I came across this recipe on a blog called Singing With Birds.  The blogger says it is a dish featured at The Cheesecake Factory.   I love all the flavors (and the colors) and will be excited to try it.  It was a toss-up between this recipe and one for cinammon roll pancakes--maybe another Saturday soon.

Lemon Ricotta Pancakes 

with Fresh Strawberry Syrup( gathered from Singing with Birds blog)

• 1¾ cups All-Purpose Flour
• 1 Tbsp. Baking Powder
• 1 tsp. Kosher Salt
• 1½ cups Buttermilk
• 2 Eggs
• 1 tsp. Vanilla
• 2 Tbsp. Vegetable Oil
• 2 cups Fresh Ricotta Cheese
• 4 Tbsp. Granulated Sugar
• 2 Tbsp. Lemon Zest (minced)
• 2½ tsp. Vegetable Oil

• Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
• Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
• Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
• Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
• Heat 1/4 tsp. of canola oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.
• Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
• Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Fresh Strawberry Syrup

• 1 quart fresh strawberries, sliced
• 1/2 cup sugar or stevia to taste (I use liquid)
• 1/4 cup orange juice
• 1 teaspoon grated orange rind

Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.