I am continually fascinated by the things my Heavenly Father uses to gain my attention, causing me to focus on Him.
Now that the daylight hours are getting shorter, I greet each new morning while it is still dark outside. That means I can enjoy the sunrise on days I pay attention to what is happening in the sky. Sometimes it appears with little fanfare; other days yield a glorious display of color. Then there are days I refer to as “understated”; they are beautiful in their own way but lack the breath-taking splendor of other sunrises.
One morning recently, I began breakfast preparations. Butter was melting in a skillet on the stove, and just as I was ready to crack an egg into it, I noticed something out of place. A closer inspection confirmed my suspicion –a gnat decided to fry itself and was sizzling in the butter.
“Gnaturally” disgusted, I wondered what to do with the contents of my frying pan. I didn’t want to pour hot butter into the plastic trash can liner, and I knew better than to empty it into the kitchen sink, so I went outside to dump the skillet’s contents onto the ground. Then I glanced around me.
A subtle pink hue colored the few clouds in the east as the sun made its way above the horizon. The sky was blue above the low-lying, patchy fog that wisped its way along the ground. I returned the skillet to my kitchen and went back outside for a time of worship and praise to the God who made it all.
I felt so wrapped in the Lord’s presence that morning, watching the sun come up and listening to the birds sing their own praises to Him. I could all but hear Him say, “Be still, and know that I am God” (Psalm 46:10). My heart was singing, “This is my Father’s world,” and I could do little else besides enjoy His creation. I walked down my driveway and crossed a bridge to get to the other side of the tree line that blocked my view of the sunrise. Thankfully, no vehicles traveled the road while I stood there marveling at the Lord’s divine artistry.
Returning to my kitchen, I could not help but thank my Father for the unusual way He chose to draw my attention. What a blessing I received from Him that day! And to think, I would most probably have missed it all if it had not been for the extra bit of protein in my skillet!
The Thanksgiving holiday will be here before we know it. I am always thankful for “tried and true” recipes that help make our dinner special; here are some my family has enjoyed in previous years.
Cranberry Salad
2 (3-ounce) packages red fruit-flavored gelatin (strawberry, cherry, or raspberry)
2 cups boiling water
1 can whole berry cranberry sauce
1 (20-ounce) can crushed pineapple, drained (reserve juice)
1 can mandarin oranges, drained (reserve juice)
2 cups diced celery
2 apples, peeled and chopped (may add 1/2 teaspoon lemon juice to prevent browning)
1 cup chopped pecans (optional)
Mix gelatin with boiling water, stirring until gelatin is dissolved. Add cranberry sauce; stir gently until sauce is softened. Add juices, pineapple, oranges, apples, and celery. Add nuts if desired. Mix well. Pour into mold(s) or bowl. Refrigerate until set. Serve chilled.
Festive Green Bean Casserole
1 cup chopped sweet red pepper
1 small onion, finely chopped
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/8 teaspoon hot pepper sauce
2 (16-ounce) packages frozen French-style green beans, thawed and drained
1 (8-ounce)can sliced water chestnuts, drained and cut into fourths
1 cup shredded cheddar cheese
In a skillet, sauté red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce, salt, pepper, onion powder, and hot pepper sauce; stir until smooth. Stir in beans and water chestnuts. Transfer to an ungreased baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Apricot-Glazed Sweet Potatoes
3 pounds medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 cup apricot nectar
5 teaspoons cornstarch
2 tablespoons hot water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped pecans
2 tablespoons butter
Cook potatoes in boiling water to cover 10 minutes. Let cool to touch; peel potatoes, and cut into 1/2-inch thick slices. Arrange potato slices in a lightly greased 2-quart casserole dish.
Preheat oven to 350 degrees.
Combine brown sugar, apricot nectar, cornstarch, water, salt, and cinnamon in a small saucepan, stirring with a wire whisk. Cook, uncovered, over medium heat until thickened and bubbly, stirring often. Stir in pecans and butter. Pour sauce over potatoes. Bake, uncovered, at 350 degrees for 45 minutes or until potatoes are tender.