Thursday, August 25, 2011

Beth Moore Live @ Salt Lake City

This is how I get to spend my weekend.....I will be spending it with two of my favorite women in the world, my mother "Fran" and my daughter in-law "Jana"............... I am so looking forward to this, I have been to one of Beth's live events before and it was a lot of fun....I love the corporate worship, Travis Cottrell is great! and Beth is a great teacher, she has a great way of relating to all ages of woman and is always good for a laugh.  I have done several of her bible studies, she has a way of making you dig deep into God's word and helping you to be able to apply it to your life.   THAT'S WHAT ITS ALL ABOUT!!!

LifeWay: Beth Moore's life-transforming Bible study challenges and inspires women of every age, everywhere. Joining Beth at this weekend event is acclaimed worship leader Travis Cottrell and the Praise Team.
Beth's focus will be on the Scripture that God lays on her heart for each individual Living Proof Live event - no two are the same. As she explores the Bible and how it applies to real life, you'll be amazed by her own experiences as a believer, and you'll be inspired to magnify and strengthen your own relationship with God.
Each Living Proof Live event is scheduled for Friday, 7:00 - 9:30 p.m., and Saturday, 8:30 a.m. - 12:00 p.m. (except for the Living Proof Live simulcast event). All seats are general admission.

Tuesday, August 23, 2011

Children's Heaven Addis Ababa

after viewing this video clip please click on the link below to  ...a sigh and sanity.
I am sharing this link form Marci who is the daughter of a very close friend of mine.

Please, after reading the story click on the link and go to the line where it says ...most innovative use of social on that then vote for ...Ethiopian Orphan Relief

This story touched my heart and I think it will touch yours too. I know that more of us would help if we knew where to go and how we could be of help....  I pray that they will be blessed beyond their needs.


a sigh and sanity: Ethiopian Orphan Relief

a sigh and sanity: Ethiopian Orphan Relief: I wanted to share with you something that is very close to my heart. I've said before how one of my biggest passions in life, even from the...

Friday, August 19, 2011

I Will Lift Up My Eyes Toward The Mountains

A Song of Ascents.

Psalm 121:1

I will lift up my eyes to the mountains;
From where shall my help come?
My help comes from the LORD,
Who made heaven and earth.
He will not allow your foot to slip;
He who keeps you will not slumber.
Behold, He who keeps Israel
Will neither slumber nor sleep.
The LORD is your keeper;
The LORD is your shade on your right hand.
The sun will not smite you by day,
Nor the moon by night.
The LORD will protect you from all evil;
He will keep your soul.
The LORD will guard your going out and your coming in
From this time forth and forever.

Oh my friend, how many times the Lord has shown me His faithfulness!

It is He who spoke the heavens into existence
It is He who gave the earth its form and gathered the waters into seas
It is He who gave me life and has numbered my days, even the hairs on my head
It is He who has given me salvation and He who will keep me unto that day!

There is peace and rest in knowing He did not save us just to throw us to the wolves or leave us to our own demise but has placed a higher calling on our lives......We who belong to Him are called to love and to live our lives in righteousness through Him........We are called to a higher standard of living than the world lives, to live a life without compromise that is pleasing to Him.......We cannot live a life without compromise apart from Him.

In fact it is when we get our eyes off of Him that we can get into trouble and can even find ourselves on a slippy slope of compromise but He has promised that if we will look to Him and place our trust in Him that He will not allow us to fall.

Matthew Henry's Concise Commentary on the Bible

121:1-8 The safety of the godly. - We must not rely upon men and means, instruments and second causes. Shall I depend upon the strength of the hills? upon princes and great men? No; my confidence is in God only. Or, we must lift up our eyes above the hills; we must look to God who makes all earthly things to us what they are. We must see all our help in God; from him we must expect it, in his own way and time. This psalm teaches us to comfort ourselves in the Lord, when difficulties and dangers are greatest. It is almighty wisdom that contrives, and almighty power that works the safety of those that put themselves under God's protection. He is a wakeful, watchful Keeper; he is never weary; he not only does not sleep, but he does not so much as slumber. Under this shade they may sit with delight and assurance. He is always near his people for their protection and refreshment. The right hand is the working hand; let them but turn to their duty, and they shall find God ready to give them success. He will take care that his people shall not fall. Thou shalt not be hurt, neither by the open assaults, nor by the secret attempts of thine enemies. The Lord shall prevent the evil thou fearest, and sanctify, remove, or lighten the evil thou feelest. He will preserve the soul, that it be not defiled by sin, and disturbed by affliction; he will preserve it from perishing eternally. He will keep thee in life and death; going out to thy labour in the morning of thy days, and coming home to thy rest when the evening of old age calls thee in. It is a protection for life. The Spirit, who is their Preserver and Comforter, shall abide with them for ever. Let us be found in our work, assured that the blessings promised in this psalm are ours.

Monday, August 15, 2011

Give Blood

Give Blood

I gave blood today for the very first time....
Because I have 0 negative blood type they were happy to see me..It seems that it is a universal blood type and they can spin it down and use it for most people. Everyone else gave 1 unit of blood but not me, Oh no, they have a special way to collect my blood type and get 2 units of blood.  :o) I'm glad I did it!

To learn more about blood donation opportunities, visit or call 1-800-RED CROSS (1-800-733 2767).

Every minute of every day, someone needs blood. That blood can only come from a volunteer donor, a person like you who makes the choice to donate. There is no substitute for your donation.

When you make a blood donation, you join a very select group. Currently only 3 out of every 100 people in America donate blood.

From its beginning, the American Red Cross has formed a community of service, of generous, strong and decent people bound by beliefs beyond themselves. The American Red Cross blood donor embodies this principle. Please join us in our mission to maintain a safe and stable blood supply by making your appointment to donate blood today.

To find out where you can donate, visit or call 1-800-RED CROSS (1-800-733 2767).

Thursday, August 11, 2011

Chocolate Buttermilk Cake Recipe - - How to Make Chocolate Buttermilk Cake

I found this chocolate cake recipe on the Internet when I was looking for a way to use up some of my excess buttermilk.

I make my own buttermilk and use it mostly to make homemade  Ranch Dressing.  ( I'll put the recipe for the dressing mix at the bottom of this post)

The buttermilk is easy to make, you just need to buy a bottle of buttermilk to start with then use 1 cup of buttermilk and three cups of milk, stir and place it in a jar. Put the jar in the cupboard for 24 hours.  Shake well and refrigerate. When you get down to only one cup of buttermilk left then it is time to make a new batch.

However, I use raw milk instead of homogenized pasteurized milk, the raw milk has natural enzymes and bacteria that are good for you but after so many batches the buttermilk changes in consistency and goes kinda slimy, thick and gloppy.........So, once in awhile I start a new batch with a new bottle of buttermilk from the store. The gloppy buttermilk is still good, I just didn't want to use it to make the ranch dressing.

Today I had 3/4 a quart of thick gloppy buttermilk that I didn't want to go to waste so I looked for a cake recipe to use it up. I try to stay away from white sugar and white flour for most foods I prepare but my family enjoys an occasional sweet treat and we certainly are not puritains and there are just certain recipes that I have not found a suitable "healthier" replacement for.

I can't seem to make anything without tweaking it or putting my own little twist to it. :o) though and a lot of the time I can take our favorite recipes and tweak them into a healthier version of the original.

 So, I did make a few changes to this recipe, I used coconut oil instead of canola oil and I just made a thick ganache and put it in the center of the cake just thin enough to spread then when it set it was like a fudge layer. I also have to make adjustments for our high altitude so I cut out 1/2 cup of sugar and 1/2 teaspoon of baking soda...both of these ingredients make the cakes rise too fast at a high altitude and then they fall....this makes me not happy!  I have tried to learn to make adjustments so this won't happen.

 this is the finished product
 this is what it looked like after my family attacked it (sorry about the blurry photo)
For the frosting I made a chocolate buttercream frosting because that is what my family likes.

Chocolate Buttermilk Cake Recipe - - How to Make Chocolate Buttermilk Cake

Chocolate Buttermilk Cake
3 cups all-purpose flour
2½ cups granulated sugar
4½ teaspoons baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder
1 1/3 cups vegetable or canola oil
1½ cups buttermilk
3 large eggs
1½ cups freshly brewed, extra-strong hot coffee
1 teaspoon pure vanilla extract

2 cups semisweet chocolate chips
1½ cups whipping (heavy) cream


1.Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.


2.In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder; whisk together to mix. Using an electric mixer on low speed, add oil, buttermilk and eggs; mix well. Add hot coffee in a thin stream, pouring down the side of the bowl. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla and mix until batter is smooth.

Bake: 3.Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.


4.Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place chocolate chips and cream in a stainless steel or glass bowl and sit on top of simmering water (the upper pan should not touch the water.) allow chocolate to melt and stir with a wire whisk until the mixture is smooth. Remove from heat; cool to room temperature and ganache becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache as it cools.

5.Using an offset spatula, spread ganache between layers and over top and sides of cake.

 Serve cake using a pretty cake plate and cake server for a delightful presentation.

Ranch Dressing Mix:      (I will usually at least double this recipe so I don't have to make it as often,
to keep it fresh store it in a pint canning jar with a lid.)

3 TBSP onion powder
2 TBSP dried minced onions
5 TBSP dried parsley flakes
4 teaspoons sea salt
1 teaspoon garlic powder

To make Ranch Dressing mix 2 cups mayonnaise and 2 cups buttermilk with 2 well rounded TBSP of dry ranch mix, whisk well and pour into a quart jar with a lid and refrigerate.

You can also use this dry mix with sour cream for a great dip and as a seasoning on potato wedges just toss the potato wedges with olive oil and sprinkle with ranch mix then bake on a cookie sheet at 350 until golden brown.

Wednesday, August 3, 2011

How to Make Kombucha Tea

I finally did took me a couple of trys using defferent methods that I found on the internet. The one that finally worked for me was to buy a bottle of kombucha from Whole Foods and start with that and about two quarts of sweet tea. It took several weeks to grow the scoby because our house is airconditioned and kept around 71 or 72 degree.  

We love it...It is very fizzy :o)

How to Make Kombucha Tea

2 quarts water, filtered

4 organic black tea bags

¾ cup white granulated sugar

½ cup kombucha from the last batch


What is a SCOBY and where do you get one?

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s what transforms the sweet black tea into kombucha and provides the healthy probiotics. You can receive one from a friend who makes kombucha, you can order one through the mail, or you can grow one from a bottle of store-bought kombucha tea (that’s how I did mine, see directions below).

Directions to Make Kombucha Tea

Be careful to keep everything really clean. I make each batch in a half-gallon canning jar, which produces enough for three 16-oz bottles.

Day 1:

1.Boil a quart of filtered water.

2.Add 4 tea bags and let steep for 20 minutes.

3.Stir in 3/4 cup of sugar and let cool.

4.Pour tea into a half-gallon glass canning jar and then fill the jar with cool filtered water.

5.Add the SCOBY and 1/2 cup of kombucha from the last batch as a starter.

6.Cover jar with a muslin cloth or paper towel or coffee filter and secure it with a rubber band or the canning jar ring.

7.Let it sit undisturbed in a dark place for about 5-10 days. The longer it sits, the less sweet it will be. You can sample it with a straw to see how long you want to wait.
Day 10 (or sooner, if you prefer):

1.Remove the SCOBY from the jar, and place it on a plate.

2.Reserve a half cup of kombucha to start the next batch.

3.Pour the kombucha into bottles or jars with lids. I use glass swing-top bottles with rubber gaskets. (I bought them from a homebrew store that sells equipment for making wine and beer.) A batch this size fills three 16-oz bottles.

4.Add flavoring if you like. We add juice for flavor  add a little less than 1/4 cup  juice to each 16-oz bottle or you can use canning jars.

5.Let the bottles sit at room temperature for 5 days. This improves the flavor and adds carbonation. (Make sure your bottles have tight-fitting lids to hold the carbonation.) After 5 days, transfer the bottles to the refrigerator. They’re ready to drink!

With this routine, every nine days I start a new batch of kombucha, and each batch takes two weeks to be ready to drink. I use my calendar to help me remember when to start a new batch and when to move the bottles to the fridge.

 From what I’ve read, the SCOBY does best with sugar in the most simple form possible. Most of the sugar will be consumed before you drink the kombucha anyway.

 Store your SCOBY covered with some kombucha in a jar until you’re ready to start the next batch.

How to Grow a SCOBY

1.Start with a new 16-ounce bottle of plain store-bought kombucha.
2.Pour the kombucha into a wide-mouth glass canning jar, and cover the jar with muslin cloth or a paper towel.

3.After about four days, a SCOBY will start to form. Add some sweet black tea to help the SCOBY grow. (Sweet black tea made with a cup of water, one tea bag, and 1/4 cup granulated white sugar.)

4.After about ten more days, the SCOBY should be ready. You probably won’t want to drink any of this starter batch of kombucha (because of the taste), but do save a half cup of it for a new batch.

Try searching Google for photos to compare. If your SCOBY has brown tendrils on it, that’s probably extra yeast, and you can just remove those. If you think your SCOBY has mold on it, be safe and start over.

That’s the basic kombucha recipe. Try adding different varieties of fruits or juices to vary the flavors!