A Few Fall Posts Revisited

Welcome to the blog.  When you read this, it will be Thursday, October 10th, and (no doubt) Hurricane Milton will have made landfall.  As I type this, our country is vigilantly on-edge regardless of where you live.  It seems everyone I talk with has loved ones and/or friends in Florida.  Many directly in the path of the impeding storm.  Coming just on the heels of Hurricane Helene and its devestation, everyone has prepared (and prepared some more) the best they are able, but the waiting and watching is difficult.  We had special prayer yesterday morning – as I’m sure many, many around the country have done – but there is definitely a sense of helplessness as everyone waits for the storm’s landfall.

The skies here in Virginia are clear, bright and sunny with forecasts of the same for the rest of the week.  It feels a bit odd, though, to be making fun, outdoor plans when so many are simply wondering what condition their homes will be in this weekend.  I also struggled with creating a post that felt appropriate.  I’m typing on Wednesday but do not exactly want to have a post go out tomorrow that is in any way frivilous.  While sitting here at the computer and considering posts, I took a short look through past fall posts.  I don’t often do that – go back and look at posts from years ago.  I was bummed to see the typos and/or other small errors in my writing (ugh) but was also very encouraged to see so many present day blog friends/readers that were following along and commenting four and five years ago!!  Wow.  That really was a blessing to me!  Thank you, sweet friends – old and new.  The connnections made really are the highlight of blogging.

I read through several past posts and then decided to simply share some snippets from a few of those older posts.  These are specifically from four years ago.  I’ll leave a link to the original but, honestly, these are the highlights:)  There is no particular theme, or even a point, to these posts but I did find it interesting that the thoughts I expressed – whether I was revealing my heart or just sharing a yummy recipe – are still felt very applicable today.  For whatever its worth, enjoy.  I look forward to visiting everyone over the next few days.  And, of course, my prayers are with all those affected in any way by the storm.

In Let the Past of Its Place, I shared a bit about the struggle to keep my thoughts too entrenched in the past.  Particularly the past with its regrets, disappointments, and defeats.  It is a snare I fall into far too often (perhaps more than the comparison trap that used to be such a pitfall for me).  Since that post was written, I believe I’ve gotten a bit better but the reminder to “keep the past in the past” was a good one for me.  A bit of what I said then….

Live in the present.  Have you noticed that “being mindful” or “living in the present” is very trendy lately?  I hear (or read) the reminders and the admonitions almost everywhere.  There really is nothing wrong with the idea and I understand, even appreciate, what is most often meant when I read it; however, just for the sake of this post, I looked up the definition: to pay attention to and appreciate one’s current situation or the events currently happening in one’s life, without being overly focused on or distracted by the past or the future.

There is a lot of good advice in that definition.  Especially the thought of not allowing our focus to be on the past or the future.  Focus on the future leads to worry.  And having our focus on the past, I believe, tends toward regret and even shame.  This is one of our enemy’s greatest tools –  to distract us.  And to defeat us and rob us of our joy.  Satan delights in drudging up and revisiting the past…but just in the most negative ways.  He reminds of us of failures, regrets, hurts, disappointments and, yes, sins of the past.  Over and over and over.  When he (our enemy) is able to make that our focus, we feel unable and unworthy to walk with the Lord in the present.  To walk in faith and to walk with victory.  It is one one of his oldest tricks but one that continues to be effective.

In many ways, the past needs to be buried.  At the very least, covered by the blood and forgotten.  Of course, there can also be value in the past.  There are lessons to learn, victories to be rehearsed and joys to be remembered.  But we don’t want to stay there.  Be focused there.  God is at work today.  As well, God has real plans for our tomorrows.  Don’t miss what He is doing and/or what He wants to do while being distracted by the past. Keeping the proper focusing allows the past to have its place.  But won’t let it defeat us.

I also found this response for a prompt from that month’s Currently link-up to be very interesting.  It goes along so well with a conversation that I had just this week.  I love to get together with other ladies.  With friends over coffee.  With women wanting to dig deeper in Bible study.  With ladies who simply share a love for yarn, crafts or other hobbies.  I really enjoy good conversation.  But how often is our conversation just frivilous?  In many ways, I crave deeper conversations.  The exchange of meaningful words.  My thoughts from Currently:  October 2020 seem to echo that desire.  I not only appreciate women who are willing to discuss deeper subjects (and speak truth), but I also desire to be one of those women.  I said it better back then….

ADMIRING – ladies who are willing to take a stand.  Who will speak truth.  Our society – that is so divided and seems to pride itself on protesting and, supposedly, taking a stand – is quite dogmatic on exactly who can speak up and who needs to be heard.  Sadly, the Christian’s voice is often criticized, censored, and even muted.  I see so many women being conditioned to simply say nothing…for fear of being misunderstood, misquoted, labeled, or even ostracized.  Christian women can stand for truth and make a difference – and still be kind, loving, and humble.  I have seen some doing just that…and admire them.  They encourage me.  I hope the same can be said of me.

Of course, it was October so there was plenty of time for posts to share recipes, etc.  The two in this post, called Fall Comfort Food…well, I’d almost forgotten about them.  Glad I looked back.  I think I will make them again in the next week.  It was amusing when I noted how many times (and in more than just a few posts) I mentioned that I am just not a fan of pumpkin spice.  And yet.  My love/hate relationship with the pumpkin spice fascination seems to be well rooted.  Nevertheless, I hope you enjoy these two fall recipes.  (And I will end here…..take care, friends).

This month calls for comfort food.  Cozy food.  Food that warms – and nourishes – even the soul!

Like homemade soup and a yummy pumpkin goody!  Both of these recipes are tried and tested.  (And just might be “tested” again this week!!)  Try them and enjoy!  The ingredient might look a tad long for the chowder but don’t be fooled – it is an easy recipe and totally worth any effort.

Corn Chowder

• 8 medium-size ears of corn
• 4 slices bacon, cut into 1/2 inch pieces (I use a vegetarian bacon substitute which works great)
• 1 medium-sized onion, finely chopped
• 2 cloves garlic, minced
• 3 TBL flour
• 3 cups broth (chicken or vegetable)
• 2 medium red skin potatoes, cut in 1/4 inch pieces
• 1 tsp. minced fresh thyme (optional, I usually do not have on hand)
• 2 cups milk
• 1 cup heavy cream (I did say it was comfort food!)
• 1 tsp. salt 1/4 tsp. black pepper
• 1/3 cup white cheddar cheese

1. Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate the remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.

2. In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.  Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.

3. Whisk in chicken broth . Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.

4. Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper.

5.  Simmer until ready to serve.  Top each serving with a little cheddar cheese, dividing equally.

Pumpkin Bread Pudding

1 loaf (16 oz) raisin bread
1 small orange
1 can (12 oz) evaporated milk
1 can (15 oz) solid-pack pumpkin
1/2 cup plus 3 TBL sugar, divided
3 eggs
1 1/2 TBL cinnamon (or pumpkin pie spice)
1/4 cup chopped pecans

1. Preheat oven to 400 degrees. Lightly spray square baking dish with PAM. Slice bread into 1-inch cubes; set aside. Zest orange and set aside.

2. Pour evaporated milk into microwaveable dish and microwave on HIGH for 3 minutes until hot. In medium bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, cinnamon and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

3. Place half of the bread cubes over bottom of baking dish; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle chopped nuts evenly over bread. Sprinkle with remaining 3 TBLs sugar.

4. Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with whipped topping, if desired.