Fall-Winter Garden

We had wanted to get the plants in the ground the first of September, but the tiller had broken, and couldn't get the ground ready. Finally got the parts to fix it in the mail, and got it running again.  The garden is planted for another season. Though it is a little late, we trust that we'll get a harvest...

Gratitude

for the man on call from the electric power company. He came and turned us back on within 2 hours after a transformer blow out.  It seems that it is becoming an annual occurrence here.  Brought everything to a halt for awhile as it was laundry day!

Thought for Today

"He delivered me because He delights in me"

 Psalms 18:19

Life

Life throws curve balls at times that are impossible to catch.  It has left me feeling like I have been punched in the stomach. 
God opened my eyes to a Bible verse that I have hidden in my heart to combat this feeling.

"You are my Rock and my fortress; Therefore for Your names sake, lead me and guide me." Psalms 31:3

Vegan Scalloped Potatoes

  Here is a recipe that turned out good! The recipe called for too much pepper.   I cut down the quantity here. We use very little black pepper.  I have wanted to replace with ground papaya seeds, but never have them on hand...

Vegan Scalloped Potatoes

Ingredients:

• 1/4 cup vegan margarine, melted
• 1 tsp salt
• 1/4 tsp pepper
• 6 tbsp flour
• 6 medium potatoes, thinly sliced
• 1 onion, finely chopped
• 2 cups soy milk
• paprika
• parsley sprigs for garnish

Preparation:

Pre-heat the oven to 350 degrees. With a little of the vegan margarine, lightly grease a 9 inch square baking pan. Stir the salt and pepper into the flour.
Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour.
Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.
Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.
Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Just...

working...

...always something to do when you get to stay home unexpectedly.

Lately Pleasures