Friday's Ramblings

I pray you are having a blessed Good Friday and will join me in reflecting on what our Lord and Savior endured for all people on the cross. Praising God for loving each of us enough to give His Son to die for us in this cruel way should bring all of us to our knees in repentance, praise and thanksgiving.

Recognizing we are a sinful person, even though we are God's child, and confessing these sins in true repentance is most important. Jesus died on that cross so that we can have forgiveness for these sins! He didn't have to, but accepted His Father's plan of sacrificing His life for our sins so that we could have eternal life with Him and the Father, God. He loved us!

Praising God for the love He has shown us in allowing His Son to leave heaven, live on this earth, be beaten and crucified for us is a joy that we cannot deny ourselves. Who else loves us this much? No one on earth or beneath the earth, only our Father, God in heaven. In Psalms, He said that if we don't praise Him, the rocks will cry out but why do we not want to praise Him for His love and forgiveness and the joyful, peaceful life we have as His child.

Thanksgiving is an outpouring of our love for what Jesus did for us on the cross. Without His death on the cross for us, we would live in an eternity with the evil one and separated from God and His love for eternity.

We say thank you for any small gift given to us here on earth, how much more we have to be thankful for in the death of Jesus. We are children of the King, the Creator, the LORD of Lords, the Savior, the Messiah, the Comforter, our Heavenly Father, the Alpha and the Omega and a multitude of other names we are privileged to call the I AM.

Joy should be flowing like a heavenly and eternal river from our lives each and every day. We should be a living sacrifice to Him on this earth each moment of every day. Our lives, as His children, should reflect His shining glory to the dark world around us like a mirror reflects the sun. We have the honor and privilege of representing Him to all the world and we thank Him for that responsibility and honor.

I think the words from a hymn we still sing is a great expression of our praise for our Father, God:

Praise God, from Whom all blessings flow;Praise Him, all creatures here below;Praise Him above, ye heavenly host;Praise Father, Son, and Holy Ghost.

By Thomas Ken, 1674

Nuff said,

The Georgia Peach

Thanksgiving

It dawned on me this morning that Thanksgiving is drawing nigh and I need to start thinking about what we are going eat. It seems that's all we do on Thanksgiving - eat. Oh, but it is good. We are having our Thanksgiving and Christmas with our granddaughter, GREAT grandson, son and daughter-in-love the Wednesday after Thanksgiving. This means I have to roll 2 holidays in one, but that is great.

Our granddaughter and great grandson live in El Paso, where she is stationed with the Army and we don't get to see them very often, so we take it when we can. It is a great joy for us to see our great grandson and get some sugah (sugar, big, sloppy kiss) from him. He is really sloppy with it, but it is so sweet. You can see the sugah dripping off of him. Of course if you are not the grandparents it looks like slobber, but to us it is sugah of the finest kind.

In planning our menu, we always have to have pecan pie. Now in Alabama where I was raised up, we say pe cahn. not peecan as some do, especially here in lower Georgia. We thought a peecan was place under the bed at night and used so you didn't have get out in the cold to go to the outhouse. It was known as the slop jar or pee can, so it is impossible for me to pronounce the name of a delicious nut any way but pecahn. So, just get over it all you peecan people.

I have a recipe that I have used for many years and it is a basic recipe and good. It is in the Auburn Cookbook, the old,old edition. I think it was printed in the middle 60's so it is old as dirt. I also make my own pie crust sometimes and I will give you that recipe as well. There is one change I make, but I will put it in optional. OK, here goes!

1 pie crust - I like to use the ones rolled out and you use your own pie plate, for this pie needs a deep dish pie plate. Place in pie plate and make the edges fancy. I have placed a link on the pie crust for a good basic recipe you make yourself. Just remember don't play with it. I use a fork to mix it with and just combine the ingredients - don't beat it. It needs to be handled like your husband - delicately.

Pecan Pie

1/2 cup sugar
1 cup corn syrup (I use 1/2 cup dark Karo and 1/2 cup of pure cane syrup) The homemade syrup is the goood part. If you can't find homemade, try to get
1/4 cup butter - not margarine - BUTTER
3 eggs, beaten
1/2 t. vanilla - the real vanilla, not imitation
1 cup pecans
1 unbaked pie shell

Combine sugar, syrup, fat, and salt and bring to a boil over low heat. Pour this hot syrup SLOWLY over the beaten eggs, stirring constantly. You can also temper the eggs before pouring also. Cool, add vanilla stir in the pecans. I break my pecans a little, but don't chop. Pour into pie crust and bake in a 400 degree oven for for 10 min. and then reduce temperature to 375 degrees and bake 35-40 minutes more. I put aluminum foil strips around the pie on the crust to keep them from burning. Or you can take an aluminum pie plate, cut out the flat bottom and place upside down over baking pie. Just need to protect the crust edges from burning.

Cool, cut and enjoy.

I have tried other recipes, but always come back to this one.

Well, just talking about it has made me hungry and that reminds me of what our daughter used to say. "Mama, I'm so hungry I'm stahving (starving) to death." Of course that meant one thing, peanut butter and honey sandwich. She raised herself on this delicacy.

Well, nuff said for today. Ya'll come back to see us.

The Georgia Peach