thoughts . . .

Take my pen, Lord,
Help me to write the words within my heart,
Guide my hand across the empty page,
Take my thoughts and harness them with love,
Let the lines be comforting and warm,
And so reach out and touch a seed of hope.
Take my pen, Lord,
Let the words illuminate the dark,
And like a little candle, light the night.
~Author unknown

I never know what I am going to write when I sit down at the computer in the mornings . . . I sit and ponder and then I just write what lays on my heart . . .

Perhaps my words will come from the inspiration of a poem I have just read, or maybe something that I have seen, or heard from a friend . . . or then again . . . it could be my thoughts . . . I am a deep thinker.



Always, I hope that I will be able to touch someone else's heart in a special way . . . that somehow my words will be uplifting to another . . . or a little ray of sunshine in someone else's stream of darkness . . .

Sometimes my words are few . . . sometimes they are plenty. . . perhaps even too much . . . always they are mine, and I can't help but share.



I sit here, each morning, before the computer screen and the sounds and life around me inspire my thoughts . . . right now I look and upon the wall just beyond the screen lay the dappled reflections of light from the early morning sun as it shines through the blind at our front window . . . it gently flickers across the wall paper and makes my heart swell with gratitude . . .

I do not know why that is so . . . but I am overwhelmed with feeling. I guess I have a grateful heart . . . a tender heart . . . and . . . I am thankful for that . . . and for this opportunity I have to share with you each morning. It is a blessing to me. It helps me to begin my day in a thoughtful way . . . much nicer than having to jump into the deep end of the day with both feet all at once . . . this is a much gentler, softer slipping in to my day.



I have come to realize in these recent months, even more so . . . what a gift each day is, and how very precious . . . how fragile the future is, even at the best of times. Uncertain and unknown, as apt to change drastically as it is to stay the same . . . and so I cherish even more the here's and the now's . . . the gentle soft spoken gifts of each day . . . small and simple pleasures and treasures.

My day is full of them. Thank you for being a part of my days . . .



Here's a quick and easy lunch or light supper. I always try to cook something simple on Sundays. Oh, sure . . . there are weeks when I long for the pleasure of a roast dinner, but I know that with the busyness of our lives on Sunday's, it just isn't practical. It's nice to know though that I have tasty little gems such as this up my sleeve, that are not only quick to prepare, but rather tasty as well!



*Macaroni and Cheese Frittata*
Serves 4
Printable Recipe

A frittata makes a lovely light lunch or starter. I particularly like this version because I love macaroni and cheese anyways!

3/4 cup of uncooked macaroni
3 ounces diced pancetta
1 fat clove of garlic, peeled and minced
6 large free range eggs
3 ounces of Parmesan Reggiano, coarsely chopped
a large handful of fresh basil leaves, plus extra to serve
freshly ground black pepper

Bring a pot of lightly salted water to the boil on top of the stove and cook the macaroni, according to the package directions. Once cooked, drain it well, rinse, then drain again. Set aside to cool a bit.

Heat a 10 inch non-stick pan with an oven proof handle. Fry the pancetta in it for a few minutes, until it begins to crisp up. Add the garlic and cook for about 30 seconds longer, without browning it. Remove from the heat and set aside.

Crack the eggs into a bowl and beat them well together. Remove the pancetta from the pan with a slotted spoon. Stir the pancetta into the eggs, along with the macaroni, the cheese, basil leaves and a good grinding of pepper. Put the skillet with the garlic back over a medium heat and once heated, tip in the egg mixture. Cook for 8 to 10 minutes, or until almost set.

Heat the grill to medium and slide the pan under it. Grill for about 4 to 5 minutes, or until completely golden brown. Remove from the grill and let it sit in the pan for about 5 minutes, then slide it onto a chopping board. Cut into slices to serve.

Serve warm or at room temperature with a garnish of extra basil leaves and a salad on the side.



Showing on The English Kitchen today, a delicious Angel Pie!