A couple weeks ago I posted this on my blog. The theory behind it is so neat, that I thought I’d post it on this blog too (so sorry for everyone who reads both blogs, and therefore already read it on mine!)

This spring I co-led one of our Wednesday Morning Biblestudies on a Beth Moore Study on David called A Heart Like His. In one of her talks, she spoke of how the reason David talked about God as His Shepherd was because David was a shepherd. She challenged us to think about what we can learn about God based on our profession or one of our roles in life. So here are some of the things I’ve learned (and am learning) about God based on being a mom:

The Lord is My Parent

He knows that what I need when I’m having a rough day is to crawl up into His lap and be held by Him.

He disciplines me, not because He is mean, but because He loves me and He wants me to become more godly.

He loves me, not because of what I do, but because I’m His child and He knows me.

He takes care of my owies, and gives me lots of love.

He provides good food and safe housing for me.

I love stories, so He teaches me about Himself and how I should live through the many stories in the Bible (and through the story of my life and lives around me.)

He loves to do special things for me, and is so happy when I appreciate them, and is so sad when I don’t.

He provides friends for me to play with, and a family for me to live in.

He loves a good attitude, and despises a complaining one.

He knows me better than I know myself.

How do you see the Lord’s character in some of your roles in life?

When I was a little girl we lived in North Dakota for a couple years. This recipe is one my mom picked up while we were there. We always loved this breakfast because the sides puff up and look like couches and chairs (hence the nickname of the recipe.)

Couches and Chairs

1 1/4 cup all-purpose flour
1 1/4 cup milk
5 eggs
1/2 cup margerine

Preheat the oven to 400. Melt the margerine in a 9×13 pan in the oven. Mix ingredients, add melted margerine. Pour into pan and bake for 25 minutes. Cut into pieces and serve with syrup or powder sugar on top.

3 weight watcher points a serving if have 12 serving and use 1% milk and smart balance light

Smart Balance 37% Light Spread Margarine

Summer is here, in Orlando at least. Although it’s been unusually cooler than normal. But hey, I’m not complaining! I think we’ll be slowing down our posts for the summer. People are traveling, kids are at home, and I at least would rather be outside instead of on my computer. But I will still post because I’ll be here most of the summer and I’m really looking forward to it.

I’ve been traveling a lot all year and to be home for 2 months in a row is a MAJOR delight for me. This weekend my sister-in-law, her husband and 3 girls are coming to visit for the weekend. And I can’t wait to see my nieces! They are too cute!!!

And for the rest of my summer until mid July, I’m going to make it to the beach as often as possible. I have years that I never go and years that I’m always there. I’m making this a year that I’ll be at the beach. Feel free to join me.

Those are my summer plans. Do you have any big summer plans?

I came across this great blog called, “Rocks in My Dryer” while browsing through blog land last night. I wanted to share it with you all, because it has some great tips for organizing and such.

The other thing I love about it is the links to other sites and comments that are generated! WOW! It’s amazing to see how vast and indepth blog world is!

This recipe is from a cookbook my mom cooked from when I was growing up - The American Women’s Association of Kenya Cookbook. The chili is delicious!!! I’ll write it with the modifications I do (so you can used canned beans instead of cooking dry beans, etc), to make it easier.

2-Alarm Chili

2 lbs ground beef

2 1/2 Tbsp chili powder

2 tsp salt

1 1/2 tsp paprika

1 Tbsp minced onion

2 tsp minced garlic

2 tsp cumin

2 tsp oregano

1/2 tsp cayenne powder

6 oz can of tomato paste

2 1/2 cups water

2 cans black beans

2 cans kidney beans

Brown ground beef. Add spices and rest of ingredients. Simmer for about 30 minutes. Great with sour cream and cheese on top. Also good served with cornbread.

6 Weight Watcher points per serving if 10 servings (using 10% fat ground beef.)