On this, the 5th day of advent, we remember the Christ Child. Read the full story of Jesus in Luke 1-2.
Rejoice! Worship and give thanks! Long ago, a Child was born, a horn of salvation for us from the house of David. Jesus, the Messiah, God made flesh. For all of us.
Happy birthday, Jesus! Thank You for being clothed in humanity for our benefit. You came because You loved us, will always love us.
Hallelujah! Sing with joy and great adoration!
Let our hearts celebrate the birth of Jesus.
On this, the 4th Sunday of advent, we consider the wise men, otherwise called the Magi. It was not on a whim they traveled long distances to find the One who was born King of the Jews. Studiers of the stars, they discovered one very special star announcing the birth of a king. The King. So they set out seeking He who was heralded by the Star. Matthew 2:1-12 tells the rest of the story.
The Magi came prepared to worship and honor the new King, placing gifts of gold, frankincense, and myrrh at the foot of the Child. Gifts fit for a King. Oh, my heart, what gift can I place at the feet of the King?
Let us prepare our hearts to celebrate the birth of Jesus.
splayed digits pose
winter encases
icy fingers
icy fingers by Angie Quantrell
On this, the 3rd day of advent, we take a peek into God’s birth announcement. Luke 2:8-20 gives the full account.
With great exultation, He sent angels to share the good news of Jesus’ birth with shepherds who were out in the fields watching over their flocks.
Even though they had cold and lonely jobs and were considered to be low on the societal scale of popularity, the shepherds were the first ones to see and hear God’s announcement of the birth of His Son. To add icing to the birthday cake, God’s messengers, His angels, filled the sky with the brilliant joy-filled news and praise music!
The shepherds believed the news and rushed to see this Babe lying in a manger. Oh, to believe and seek the Messiah.
Let us prepare our hearts to celebrate the birth of Jesus.
On this, the 2nd day of advent, we celebrate the birth of Christ. Many of us are familiar with the biblical story of the birth of Jesus, but I always love to read it and refresh the details in my mind. Matthew 1:18-25 and Luke 2:1-7 tell that Joseph and Mary, who was with child at the time, traveled to Bethlehem the town of David, because Joseph was of the house and line of David.
While they were there, the time came for her firstborn son to be born. Because of the census and the crowds, there was no room for them in an inn, so Baby Jesus, God’s one and only Son, was wrapped in swaddling cloths and placed in a manger.
The Son of God, come to earth as a helpless babe.
Let us prepare our hearts to celebrate the birth of Jesus.
I love that so many people were interested in my pumpkin pucks and the resulting pumpkin scones. I’ve had questions about both, so here are my directions to preserve your own pumpkin pucks and bake up these dreamy pumpkin scones.
PUMPKIN PUCKS
Heat oven to 350 degrees.
Ingredients: sugar pie pumpkin, olive oil
Wash your pumpkin. Cut it in half, scoop out the seeds and stringy bits, and cover both inside and outside with olive oil. Place the halves face down on a parchment paper covered cookie sheet. Use a fork to poke holes all over the two halves. Bake until all areas are tender. My first batch I didn’t quite cook the pumpkin long enough, and some areas were a little hard. This will usually take at least an hour, depending on the size of your pumpkin. Check after an hour and keep going until a fork easily pierces all areas.
Cool. Scoop the pumpkin flesh out and a fill 1/2 cup plastic measuring cup with pumpkin. Slam (to release the pumpkin) the pumpkin on a parchment paper covered cookie sheet. This will form the “puck” shape. Continue with all the cooked pumpkin. If there is any remaining, divide the rest between all the pucks. Freeze until solid. Place the pucks in freezer bags. Store in the freezer until needed. They unthaw pretty quickly, but if you want to use 1/2 cup of pumpkin, pull it out the day before and let it thaw in the fridge. Ta-dah!
PUMPKIN SCONES
Preheat oven to 375 degrees.
Ingredients:
2 cups flour (we love whole wheat)
1/2 cup brown sugar
1/2 tsp. ground ginger
1 tsp. nutmeg
1/2 tsp. allspice
1 heaping tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter
1/3 cup buttermilk (I never have this on hand, so I add about 1 T. vinegar to the milk and let it curdle)
1/2 cup pumpkin (1 PUMPKIN PUCK, thawed)
1 tsp. vanilla
Mix together flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Use a pastry knife to cut the butter in until it is well crumbled.
In a separate bowl, whisk together the pumpkin, milk, and vanilla. Add to the dry mixture. Mix just until the dough comes together.
Lightly flour a surface and put the dough on it. Gently knead the dough a few times and pat it into a circle about 1 1/2 inches thick. Use a knife to cut the dough in half, then in quarters, and then in eighths (final scone count is 8). Place untouching on a parchment paper covered cookie sheet.
Bake about 20 minutes, until a toothpick comes out clean. Remove to a cooling rack to cool.
PUMPKIN SPICE GLAZE
Ingredients: powdered sugar, pumpkin spice, water
(I apologize in advance. I do not measure this, but rather go by “it’s done when it will pour over my scones.”)
Place about 1 1/2 cup powdered sugar in a bowl. Add about 1 tsp. pumpkin spice. Add water by 1 tsp. at a time, using a whisk to mix the glaze. Stop adding water when the glaze stirs easily but is not runny. (I know!! I did apologize in advance!) If you get too much water, add small amounts of powdered sugar to get the consistency you want.
Drizzle the glaze over the scones while they are still on the cooling rack. This is messy since the glaze drips off the bottom, but you can place the cooling rack back on the cookie sheet so it drips onto the cookie sheet instead of your surface.
Enjoy!
Hooray for homegrown sugar pie pumpkins!
Our garden produced a bumper crop of pumpkins this year. Maybe because I replanted them over and over due to the mysterious disappearances of seeds, sprouts, and evidence of any plant life! You can read our final pumpkin counts here.
Decorating around the RV, Huckleberry Hutch, and sending home numerous glorious orbs with the grands and their parents helped disperse the wealth. But also, I baked two. Only two so far, as there are three more that remain unfrozen I can bake.
Just in case you are wondering, once the outside pumpkins freeze, I do not cook them. But after the season, we give our outdoor fall decor to the turkeys, chickens, geese, and goats who live next door. They LOVE harvest as much as we do.
From the baked pumpkin, I made 1/2 cup pucks. That’s what I’m calling them. Pumpkin pucks. Most recipes seem to call for 1/2 cup pumpkin. So there you have it. The pucks remain nicely frozen in the freezer, and I pull one out whenever I want to use one. They don’t even take that long to unthaw.
Et voila, pumpkin scones! We love these spicy treats. Any pumpkin scone recipe will work. Just double the spices. I’m serious. We love that burst of flavor. I double all the spices. We use whole wheat flour and my husband prefers his without the pumpkin spice glaze.
From pumpkin, to puck, to treat. Delish!
What is your favorite pumpkin treat? I have plenty of 1/2 cup pucks to try it!
abundant marbles
cluster for birdy harvest
feathered bumper crop
bumper crop by Angie Quantrell
photo by Angie Quantrell
Fall in the Yakima Valley
Today is World Kindness Day and the perfect time to consider how I can extend kindness to others. Not just today, I hope, but as a growing habit as I journey through this life with the people around me.
Random acts of kindness are always nice, and I’m thinking that going the extra mile to make that personal connection would really make someone’s day. The day is just beginning, so I’ll have to keep my eyes open for ways to show kindness.
Whenever I hear the word “kind,” I think of the days I was a kindergarten teacher at Harrah Community Christian School. One of the Bible verses we learned together was Ephesians 4:32a. I often combined motions and movement as we practiced our verses, and for this one, we marched around the room, urging each other to “Be kind and compassionate to one another (Ephesians 4:32a).” I don’t know about the kindergartners, but every time I see that reference or hear “kind,” our rhythmic rendition pops into my head.
So today, how will you be kind and compassionate to others? I’d love to hear.
Go forth and be kind.
Be Kind, Make Friends is available at WMUstore.com.
It was so cute to watch my honey bring in the mail the other day. He was so excited to show me the cover of Be Kind, Make Friends on the slip sheet of the Mission Friends Winter Leader Kit! I mean, it does look awesome to me as well. But his excitement was super adorable.
Bring on the surprise mail!
Love, Laughter, and Life 