Wednesday morning thoughts . . .

"Life is a gift, and it offers us the privilege, opportunity, and responsibility to give something back by becoming more."
~Anthony Robbins

I get a little quote in my e-mail every morning. This was my quote yesterday morning, and I just loved it. It very much mirrors how I feel about life in general. It really makes me sad when I see people with great potential wasting it away. Some people really allow themselves to be distracted by the world, and by worldly things. Satan's big lie is that you can have it all here, that you will never be anything without all the trappings that come with great wealth and beauty and power. They are called "trappings" for a reason . . . because they enslave you and prevent you from reaching the full measure of your creation. We are not here by accident. We were sent here with a purpose . . . to grow and to develop, to love and to learn, and to become more like our Heavenly Father, so that, when we return home to Him at the end of this very short existence, He can say to us, well and truly, "Well done my child, well done." We do not get that from grabbing all the toys in the toy box and hugging them close to ourselves. We get that by reaching out beyond our boundaries and sharing with others, helping others, having compassion for others . . . I truly believe that we can't even begin to really live our lives to the fullest, until we learn to give them away . . .




I painted a new picture yesterday. I call it "A Postcard From Heaven." I had all my sketches out, looking at them this past weekend, and I have done ever so many. I wish I could just sit and paint all day, every day, but alas . . . I can't. Then again, if I could do it all the time, it probably wouldn't mean as much to me. I don't know. What do you think? You can hop on over HERE to have a peek at the full picture. I even wrote a cheesy little poem to go along with it.



Oh, we got a new toy yesterday. It was a gift. Now, as Latter Day Saints, we don't drink tea and coffee, but we do like hot chocolate, and this little baby makes the best hot chocolate ever! Just as good as any in a cafe, but the best part is . . . you make it at home! Todd was out to meetings last night and left me home all alone. I sat on the sofa with Jess by my feet, all curled up with my quilt and a nice mug of hot chocolate watching all my favourite shows . . . it was so cosy and blissful.



And then . . . I just had to have one of these . . .
Sheesh . . . I'm never going to lose any weight this way . . .




*Hermit Logs*
makes about 36

These are fragrantly lovely. Crisp on the outside, and chewy on the inside, and chock full of raisins, ginger, nuts and spice. The lovely lemon glaze on the outside is the perfect finishing touch. These are really, really moreish!

3 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/2 tsp grated nutmeg
1/4 tsp ground cloves
6 ounces butter, softened
1 1/2 cups soft light brown sugar, packed
2 large eggs
1/3 cup mild molasses
1 cup raisins, chopped coarsely
3/4 cup walnuts, chopped
3 TBS minced candied ginger
For the Icing:
2 cups icing sugar, sifted
3 TBS milk
1/2 tsp lemon extract

Pre-heat the oven to 180*C/375*F. Lightly grease a couple of baking sheets and set aside.

Whisk together the flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and cloves in a bowl. Stir to mix well. Set aside.

Place the butter into a large bowl and beat it with an electric mixer on medium speed, until light and fluffy. Gradually beat in the brown sugar. Beat in the eggs, one at a time, beating well after each addition. Beat in the molasses. Beat in the dry ingredients, one half at a time, making sure they are well blended in. Stir in the raisins, walnuts and candied ginger. Cover and chill for 30 minutes.

Divide the dough into six equal pieces. Shape each, on a lightly floured surface, into a 12 inch log. Place 2 logs, about 3 inches apart, on one of the prepared baking sheets. Bake in the heated oven for 12 to 14 minutes, until browned and set, but still slightly soft. Remove from the oven and let cool for 10 minutes on the baking sheet. Using a wide spatula, or two spatulas, slide them onto a wire rack. Repeat with the remaining dough, two more times.

Stir the sifted icing sugar, milk and lemon extract together to make a thin glaze. Spread over the cookie logs while they are still warm. Let stand until cool and the glaze is set. Cut logs crosswise into 2 inch wide pieces. Store in an airtight container.