Sometimes relieving the smallest frustration will allow you to do your normal tasks with ease and refresh your routines!  My aggravation was the paper inside the box of cornstarch!  Every time I needed a couple tablespoons from the box, I’d open the paper, and cornstarch would inevitably go everywhere!  Grrrr. Does anyone else hate that?

Then one day last week as I was making my coconut pie, I had the bright idea to pour the whole box into a jar with a label!

Why did I never think of this before?  It’s so wonderful to simply lift the lid and scoop out what I need without getting

Every Thursday on Instagram, folks post pictures of people and events from their past and they call it, “Throwback Thursday.”  My post on this Thursday is a throwback of quotes from this week of meetings.  These are things written in my journal that I don’t want to forget.  Let’s take a look back, shall we?

This has been a wonderful and very busy week for us.  The FBF conference regional meeting was held at our church and ended last night.  It was a blessing from beginning to end!  Our revival meetings continue until this evening.  Please join us if you can.  The messages have been powerful, the music heavenly, and the fellowship encouraging.

Here’s what I’ve done so far:

The front door has a forsythia wreath on it

 The entryway:

Did you know they make green M&M’s for spring?  

Me either…the ones in my dish are from the Christmas bag I had left!  =)

(Please don’t tell Wayne Stykes!)

My little chalkboard:

The dining room only has one touch, but I love these silk tulips:

The living room mantle:

A little closer look at my chalkboard drawing:

My daughter shared her spring touches on her blog this week.  Do you have any spring touches out yet?  

With love from my country porch,

Yesterday I stepped outside my door to do a simple task – fetch the mail from the mailbox at the end of our long driveway.  My ears caught hold of a wonderful sound – nothingness!  No cars.  No trucks.  No people.  Nothing.  All was quiet.  The only sound was the crow of a rooster in the distance, and the wind blowing through the yard.  It was delightful.  It was like a beautiful melody singing in my heart.  Why?  Because for so long whenever I stepped outside my door the very opposite was true – there were cars, trucks, people, sirens, motorcycles…noise.

As I walked back inside, mail in tow, I thought about the gift of the quiet and why I appreciated it so much.  The folks that have lived out in this area all their lives are used to it, but for me, it’s a new pleasure that is such a delight, that I can’t even describe what my heart feels when I experience it each day!  After being used to noise, the quiet is a gift.

The Lord whispered in my heart then, a sweet truth that I pondered on the rest of the afternoon.  You and I will not appreciate the peace until you’ve gone through the storm.  We would become so complacent and dependent on ourselves if He didn’t allow the thunder of trials to reach our ears, or the splash of the rough waves to spill into our boat.  The disciples  on the Sea of Galilee appreciated the peace that Jesus brought because they’d experienced the rage of the waters.

If you’re going through a storm right now and are hearing the roar of the waves, know that there will be a day in the future when the sea is calm, and you will bask in the sunshine and relishing its quiet because you have learned that times of peace are a gift from God.  While you’re in the midst of it, remember Jesus’ words to the frightened disciples – “It is I, be not afraid.”  He is near.  Then also remember – Storms don’t last forever.

With love,

A great homemade soup that is simple and fast to whip together makes for a great lunch!  Last Saturday I made a broccoli soup recipe that I’ve had for a long time and every time I make it my husband comments over and over about how good it is.  He’s right!  The recipe, “The Best Broccoli Soup” lives up to its name. 

The Best Broccoli Soup
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 Tbl. butter
6 Tbl. flour
3 cups chicken broth
2 cups milk
1 tbl minced fresh parsley
1 tsp onion salt
1/2 tsp garlic powder
1/2 tsp salt
4 cups chopped fresh broccoli

In a soup kettle, melt butter and saute vegetables until tender.  Add flour.  Gradually add the broth and milk, stirring constantly.  Bring to a simmer.  After it has thickened, add fresh broccoli and let simmer.  Cook until broccoli is tender (about 6-8 minutes).

What’s prettier than a Coconut Cream Pie?! One that doesn’t weep or creep!

I made a Coconut Cream Pie for our church dinner on Sunday.  As I was making the meringue, I thought about the recipe my sweet Grandma gave me for Weepless Meringue.  Do you ever find the meringue on your pie either weeping and/or shrinking away from the crust?  That is so disheartening after you’ve worked so hard!  There is a trick to keeping that luscious white topping from disappointing you!    Lean in and I’ll tell you my Grandma Ray’s secret!

For a 4 egg meringue, Add 1/3 cup water to 1 tablespoon cornstarch.  Cook and stir over heat on stove until it begins to thicken.  At that point, set it aside and let it cool.

Water and corn starch will look like…glue.  =)

 Beat egg whites for meringue (2 tbl sugar per egg) to soft peaks.  Add cornstarch mixture, one tablespoon at a time until stiff peaks form…

In case you need the recipe for the filling, this is my favorite!

Coconut Cream Pie
3/4 Cup sugar
3 Tbl. corn starch
1/4 tsp salt
2 cups milk
3 egg yolks – reserve whites for meringue
2 tbl butter
1 tsp vanilla
1 cup coconut
Baked pie shell

Mix sugar and corn starch and salt in a medium saucepan.  Add milk, stirring with whisk.  Cook over medium heat until bubbly, stirring constantly.  Cook 2 minutes after getting bubbly – keep stirring!  Crack the eggs in a small bowl.  Add about half of the hot milk liquid to the egg yolks and whisk.  Slowly add the eggs/milk mixture back into the pan and cook until thickened about 2 more minutes, stirring constantly.  Remove from heat.  Add butter, vanilla and coconut.  Pour into cooled pie shell.  Top with meringue.

Meringue
1/3 cup water
1 tablespoon Corn starch
Combine and cook on heat stirring until thickened.  Let cool.

3 egg whites
1/4 tsp cream of tartar
6 tablespoons sugar
Beat egg whites in mixer until foamy.  Turn to high speed and beat, adding 1 tbl of sugar at a time until soft peaks form.
Add the cornstarch mixture, one tablespoon at a time beating until stiff peaks form.

Spread meringue over filling. Add a couple tablespoons coconut on top, if desired. Bake at 350 degrees 10-12 minutes or until lightly browned.

So, there you go, friends.  A great main dish and a fantastic dessert!  What was cooking in your kitchen this week?

With love from my country kitchen,