May 22, 2013

Today I am thankful.

I’m getting ready to run out to my Dad’s and put up some blinds before class (wow. Life has been crazy recently.) but I was just talking to the girls about the families that wouldn’t be able to afford a Thanksgiving dinner…and the soldiers who are far away from home…and the soldiers who have made it home, but now have no home…and I was struck with sudden thankfulness.  I am so thankful to have a warm home, two bright beautiful and healthy girls, a supportive husband w/a good job that brings him home every night, a stocked pantry, friends and family that are amazing, a church family that is literally a God-send, and more blessings than I can count.  There are days when I got for hours without being thankful and that’s shameful.  I am ashamed at my occasional discontent, boredom, and yes, even jealousy.  How dare I? Who am I to be ungrateful for the abundance that is my life?

Today-I am grateful.

Today-I remember what God has given me.

Today-I am hugging my girls tighter and pulling my husband close.

Today-I helped a family in need provide Thanksgiving dinner for their loved ones.

Today-I smiled at a stranger, just because.

Today-I am thankful.

What are you thankful for today?

Pink Salad {#Recipe} – Perfect for any Holiday

Tasty Treat Tuesday: Pink SaladOne of the main staples at my Mommaw’s (and Aunt’s) home for holiday meals is Pink Salad.  I can remember growing up in Mommaw’s home and looking forward to the holidays for two main reasons: Turkey and Mommaw’s Pink Salad.  As an early adopter of cherries, I became addicted to Pink Salad also at an early age. There many years I gorged myself on this salad only miss out on the other delicious treats.  After all these years and the many additions to our family meals, Pink Salad is still by far my favorite and while yes, I could make this for myself at home any time I want…it just wouldn’t be the same as Mommaw’s.

Spooning into this cool, sweet treat is just what is needed to finish off an amazing Thanksgiving/Christmas/Easter meal.  The color of Pink Salad is perfect for Christmas and looks great up against a fat turkey.  It’s super simple to mix up (takes less than 5 minutes) and then you just allow it to set in the refrigerator until you’re ready to serve it.  You know what that means right?

You can make it the day before and pull it out just before dinner or dessert.  Major time and sanity saver!

Pink Salad RecipeTasty Treat Tuesday: Pink Salad

Ingredients

1 can Cherry Pie Filling
1 can Crushed Pineapple (drained)
1 cup Chopped Pecans
1 small can Eagle Brand Milk (sweetened condensed milk)
1 average size Cool Whip

Directions

Mix together and store in refrigerator.

Yep, that’s it. If you mix this in the pretty bowl you are planning to use for the meal you can also save yourself some time with dishes.

Do you have a favorite holiday side?

November 7, 2007

“I urge, first of all, that requests, prayers, intercession and thanksgiving be made for everyone – for kings and all those in authority, that we may live peaceful and quiet lives in all godliness and holiness.”

1 Timothy 2:1-2