~ What Time It Is...
... 8:49 p.m.
~ What I'm Doing...
... just got reading the next chapter of Given To Hospitality - Cottage or Mansion. I'm really enjoying it! I'm happy to say that I got a hold of the Judy Lewis (the authoress) and I will be hostessing a giveaway for a copy of it sometime within the very near future, so be looking for it!
~ I Am Praising The LORD For...
... small successes. Little things like using up the last of the apples and squash before they go bad, sorting through a stack of papers and organizing them, finishing up a small project, and making progress on a bigger project. Small successes they may be, but, successes they are nevertheless...and I am thankful!
~ Things That Made Me Smile Today...
... the new button that my friend, Darlene, created for HEARTH AND HOME and corresponding with several new internet friends.
~ What I Did Today...
... typed my husband's notes for this week's newspaper piece, administered a literature test to my 16-year-old, worked on the November 15th issue of HEARTH AND HOME, straightened house, and cooked three delicious meals.
~ My Evening Prayer...
... that the Lord would continue to lead, guide, and direct me in the battles that take place in my mind and give me victory over them.
~ What We Had For Supper...
... spinach and feta salad, butternut squash soup, and homemade baguettes
BUTTERNUT SQUASH SOUP
4 tablespoons butter
3 cloves garlic, chopped
1 medium onion, chopped
1 1/2 teaspoon dried thyme
1 potato, peeled and sliced into 1/4-inch slices
2 cans chicken stock
1 1/2 to 2 cups butternut squash (baked and scraped free of the skin)
1 cup milk or cream
1/2 teaspoon nutmet
Melt butter in a large pot over medium heat. Add garlic, onion, and thyme. Cook until onion is translucent. Add potato and chicken stock and bring to a simmer. Continue simmering until potato is cooked through. Add butternut squash and cook until heated. Transfer soup in batches to food processor and puree until smooth. Return to pot and bring to a simmer to heat through. Add milk or cream, nutmeg, and salt to taste. Serve with salad and fresh bread. Delicious!
To read original journal entries from 2006-2009 visit here: