...am so thankful for school. Right now I sit in class for 10 hours a day and the thought of next semester (14 straight hours) makes me want to cry a little bit. But...am still so grateful for the opportunity to learn about God and how to be an effective minister and how to love people to a greater extent and to be supported by my peers. So amazing.
...am so full of joy for Eri & Craig and their sweet baby girl. She is just stunning. Can hardly wait to meet her.
...am so excited for Denver on Sunday. I think I'm going to have to re-think that whole no-dog-on-our-bed rule.
...am praising God for my husband. The man who calls me baby doll and helps me fold the laundry and makes me dinner on school nights and takes days off of work for my birthday and lets me get the medium coffee instead of bold and doesn't give me a hard time about not wanting to share dessert.
My heart is full and it's just going to get fuller this weekend. So shalom to you. Be filled with peace and joy as your weekend approaches.
Amen to every word!
ReplyDeletei found this and thought i would share it with you.Here's a delicious pumpkin cheesecake pie recipe.
ReplyDeleteCook Time: 45 minutes
Ingredients:
• 2 packages (16 ounces total) cream cheese, softened
• 1/2 cup pumpkin purée
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• dash cloves
• 2 large eggs
• 1 9-inch graham cracker pie crust
Preparation:
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.