- 1-1/2 cups quick-cooking oats
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- Warm milk (you can add a bit of cinnamon and that tastes great too!)
- Fresh fruit (raspberries or diced strawberries work the best) and/or brown sugar, optional
- Combine the first eight ingredients; mix well. Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add warm milk. Top with fruit and/or brown sugar if desired. Serves 4-6. (usually 4 for us!)
Wednesday, March 23, 2011
Monday, March 21, 2011
I have been trying to learn more about what it means to rest, for me specifically.
"Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls. For my yoke is easy and my burden is light." Matthew 11:28
So when we went to Torquay, I was desperately in need of REST. That week had been not only one of the most physically draining, but also spiritually I felt used up and tired. I worked straight from Wednesday morning until Friday late at night with only breaks to sleep. Seriously, it was bad. When I got to Saturday morning, I was dreading the whole day of "work" taking the spring break on a sight-seeing day and just entertaining them. I thought it would be draining when I was looking ahead to a packed Sunday and then another work week starting...without a weekend.
Tuesday, March 15, 2011
- 1 cup light coconut milk
- 1/2 teaspoon salt
- 1 1/2 cups uncooked jasmine rice
- 1 teaspoon lime zest
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 pounds peeled, large raw shrimp (1 6/20 count)
- 3 tablespoons olive oil, divided
- 1 cup chopped green onions
- 1 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 to 1 tsp. dried crushed red pepper
- 1 cup chopped fresh mango
- 1/4 cup chopped fresh cilantro
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- Topping: toasted sweetened flaked coconut
1. Prepare Coconut-Lime Rice.
Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally to prevent scorching, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.
2. Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.
3. Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.
Thursday, March 10, 2011
Wednesday, March 9, 2011
I read this book called "Jesus Calling" almost every day. It's by Sarah Young if you want to get it. I started reading it just to have a moment at the beginning of my day apart from scripture to allow Jesus to speak truth and peace and calming words into my life (and especially that day) to help me to relax and avoid anxiety. Each entry is really simple, spoken to us from Jesus' point of view. More than once God has used this book to comfort me, encourage me, and remind me that my true aim in life is HIM not ministry, or possessions, or happiness. It's HIM. So I really loved the one from today...thought you may also!