Being active while waiting . . .

Recently a key person in my life simply WAS around me. This person's very existence left me in a wake of knowing my life needs to change. They challenged me without words. Who they are and where they are going in life made me realize that I am not OK with where I am at. I have settled for ordinary, the very thing I see and tend to resent in others. There are things in my life that need to change, and I know it. But I find myself not wanting to do it. Because I am comfortable. And so that person's presence stirred things inside of me and began our heart change process . . .

Babe and I are in a season of transition. We want to be in Texas. But in order to get there, the house we currently live in and own must be sold. It has been on the market since May with no promising interest as of yet.

We've struggled with frustration.

But over the past few weeks, we are realizing that God has us in this place, in this moment, for a reason. We are here not to merely exist until the next chapter, but to fulfill what he has called us to do in the here and now. Since our decision to move, we kind of put life on hold. We catch ourselves saying "when we move, then we'll (fill in the blank)" . . . We've just kinda been going through the motions, trying to "cope" until we reach our grand destination.

Last Sunday our Realtor hosted an open house for us. In the morning as I was cleaning, I was praying over our house, asking God to send THE person through that day that would buy our house. I felt the Holy Spirit whisper to me, "even if the buyer doesn't come along today, will you still trust me?" Sigh. Yes, Lord, I'll still trust you (most times easier said than done!). Babe and I went to church that morning and the message stirred so much inside of us. Things that related to situations and people right around us. Both of us had a light bulb go on in our hearts. There is a REASON we are still in Amish town. God has a plan. And maybe the sooner we acknowledge and fulfill that plan, the sooner we can leave :):)
Babe and I have already begun to stir things up in our "ordinary" life. Some big changes, and some small. Changes that will take us out of our comfort zone. Changes that will challenge us to not just exist, but to live with a purpose. We are excited. And for once, OK with still being here.

We are on a journey. And it is wonderfully crazy :) We love it (most of the time!)
Hope you were encouraged today!

-A

a YUMMY meal.

Babe and I took a meal to his brother and sis in law upon the arrival of our cute little niece, Brynlee Lillian. This was the first meal I've ever taken anyone! I love cooking but somehow the idea of making something and transporting it makes me nervous. Will it be overcooked by the time it gets there? What if they don't like what I made them?? We tend to eat very differently than most people, and I'm always afraid they'll think our food is "weird". All that aside and after much debate, I finally decided soup and salad and rolls would be a safe bet. Everything turned out great, if I do say so myself!:)

The menu:

Zuppa Toscana soup

Caesar salad with homemade dressing

dinner rolls

apple butter

peanut butter pie

And so I've decided to post the recipes! :)

                                     

from Cinnamon Spice & Everything Nice

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage (I used mild Italian turkey sausage)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream (I used half and half)
• parmesan cheese, grated
  

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

Caesar Salad Dressing

http://www.foodandwine.com/recipes/caesar-on-the-light-side
Thanks to my friend Mandy Johnson for sharing this recipe with me!

1. 1. 1/3 cup low-fat or nonfat Greek-style yogurt
   2. 2 anchovy fillets, mashed 
      (I used anchovy paste)
   3. 1 garlic clove, minced
   4. 2 tablespoons fresh lemon juice
   5. 2 teaspoons Worcestershire sauce
   6. 2 tablespoons extra-virgin olive oil
   7. 1/4 cup freshly grated Parmigiano-Reggiano cheese
   8. Salt and freshly ground pepper

   
   

   1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.
   2. In a large bowl, toss the romaine with half the dressing and the remaining cheese. Serve, passing the remaining dressing at the table.

   
   

   
   

   Peanut Butter Pie

   
   

   

   
   

   
   

   Ingredients

   • 1½ cups graham cracker crumbs
   • ½ cup sugar
   • ½ teaspoon ground cinnamon
   • ½ cup butter, melted
   • 8 ounces softened cream cheese
   • 1 cup creamy peanut butter (I used all natural peanut butter)
   • 1 cup powdered sugar
   • 1 teaspoon vanilla extract
   • 1½ cups heavy cream
   • ¾ cups mini chocolate chips

   Instructions

   1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
   2. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan.
   3. Bake at 350 degrees for 10 minutes.
   4. Set aside to cool.
   5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
   6. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
   7. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together.
   8. Gently stir in chocolate chips.
   9. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

   
   

   
   

   The peanut butter pie is sinfully delightful!!!!!!!!!! I could have eaten waaaaay more but refrained!!
   
   ENJOY:)
   -A

More Chocolate!

It's no secret that I love most things chocolate. Pinterest has been a great resource for me to find not so bad for you recipes including chocolate. Here is my latest fav that helps to satisfy my sweet tooth. 

5 Ingredient No Bake Fudge Drops

by Leanne Vogel 

Prep Time: 5 minutes

Cook Time: 1 hour (chill)

Keywords: no bake raw dessert dairy-free gluten-free grain-free paleo refined sugar-free soy-free sugar-free vegan vegetarian chocolate

Ingredients (20 ping pong sized balls)

• 2 tbsp lite coconut milk
• 1/2 cup cashini butter or coconut butter - see note
• 6 medjool dates, pitted
• 2 tbsp cacao powder
• 3 tbsp coconut oil, softened

Instructions

• Line a small baking sheet with parchment paper and set aside
• In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
• Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
• Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
• Seal container and return back to freezer until ready to eat.
• note: I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using 1/2 cup of the nut butter of your choice.