I turned off the shower one morning and heard Jacob yelling at me:
“Mommy, I fixed your bed!”
My first thought was panic. Our new bedroom furniture had just been delivered the day before. There were new, light blue sheets on the bed and a new bright, white bedspread. I was so fearful of what he “fixed”.
I quickly put in my contacts and held my breath as I slowly peaked my head out of the bathroom. What I saw surprised me; it wasn’t at all what I had imagined…Jacob had made the bed! It was as beautifully made as a 3-year-old could do. He was so proud. He told me that it was “all messed up and I fixed it!” Here he was doing something so sweet and here I was assuming he had done something bad.
How many times do I have the same experience with God? I ask for something and don’t expect it. In fact, sometimes I expect the opposite. I know in my head that my Heavenly Father loves me and wants what is best for me and yet I still expect bad. Sometimes I live my life wondering what bad thing is just around the corner instead of enjoying and being grateful for the abundant blessings I have today.
How our father treated us tends to shape how we view God’s love towards us. Maybe your dad had conditions on everything and so you think you have to do everything just right (even pray just right) for God to do anything for you. Maybe your father gave you everything and so when God doesn’t answer your prayers with a “yes”, you think that He doesn’t love you.
As I get older, I see how my life experiences shape my view of my God instead of God’s Word shaping my view of Him. I love it when God uses seemly silly experiences to help set me straight. I’m reminded of Matthew 7:11, “If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give good gifts to those who ask him!”
I’m going to go look at my “made” bed and enjoy the loving gesture of a 3-year-old and an important lesson from My God!
Friday, September 23, 2011
Thursday, September 22, 2011
Seasons
Seasons. I love them.
In Florida we have 3: hot, really hot, kind of cold.
But those aren’t the seasons I’m talking about. Life has seasons.
Good seasons: these are ones we can see coming 90% of the time (like a new baby) and we don’t really want them to end.
Bad seasons: these are ones that 90% of the time, we don’t realize are here until we are in the middle of. Sometimes we can see them coming to an end (like finding a job after being out of work) and we feel a great need to throw a party when they are over.
I love seasons. They have a beginning and an end. Life is full of seasons, overlapping seasons.
Right now I’m in the middle of a stay-at-home mom-raise my boys-lead worship with my husband-lead youth with my husband-assistant leader of a connection group (with my husband…good thing I really like him)-do a variety of things for church-play with my boys-enjoy many slow hours at home-choose what I get to do with most of my days kind of season. It is wonderful.
A year and a half ago my season looked like this: work 20 hours, be at school 20 hours, study at home with a 2-1/2 year old, pregnant and not feeling well, try and still lead worship, youth, and connection group, not have enough hours in the day or enough energy to make it through the day kind of season. When that season ended, I should have thrown a BIG party!
I was contemplating seasons yesterday (remember how I said I had lots of time of home so I contemplate things now, it is my hobby!)…and I was thinking about a season that I am ready to end. It isn’t a bad one. It has just been a long one and I’m ready for it to be done. Between you and me, I think this season is going to end later than I would like. I was praying about it…
Finish well.
Finish well? What does that have to do with when this season is going to be done?
Finish well.
Ah, I get it. No matter when the season ends and no matter how I’m “feeling”, I need to finish well. It is God who is the Author of my seasons and it is for Him that I am doing this. I must finish well.
Amazing how those two words, 10 letters, have given me that extra push to run harder and finish this season with all of the excellence that I started it with. Kind of like seeing your spouse with 2 miles left in a marathon (well, I can only imagine what that would be like because there is no way I’d ever run a marathon, not even in my dreams).
I love seasons.
I’m enjoying the good seasons, praying through the bad ones and remembering those 10 letters for the season that I’m ready to be over.
In Florida we have 3: hot, really hot, kind of cold.
But those aren’t the seasons I’m talking about. Life has seasons.
Good seasons: these are ones we can see coming 90% of the time (like a new baby) and we don’t really want them to end.
Bad seasons: these are ones that 90% of the time, we don’t realize are here until we are in the middle of. Sometimes we can see them coming to an end (like finding a job after being out of work) and we feel a great need to throw a party when they are over.
I love seasons. They have a beginning and an end. Life is full of seasons, overlapping seasons.
Right now I’m in the middle of a stay-at-home mom-raise my boys-lead worship with my husband-lead youth with my husband-assistant leader of a connection group (with my husband…good thing I really like him)-do a variety of things for church-play with my boys-enjoy many slow hours at home-choose what I get to do with most of my days kind of season. It is wonderful.
A year and a half ago my season looked like this: work 20 hours, be at school 20 hours, study at home with a 2-1/2 year old, pregnant and not feeling well, try and still lead worship, youth, and connection group, not have enough hours in the day or enough energy to make it through the day kind of season. When that season ended, I should have thrown a BIG party!
I was contemplating seasons yesterday (remember how I said I had lots of time of home so I contemplate things now, it is my hobby!)…and I was thinking about a season that I am ready to end. It isn’t a bad one. It has just been a long one and I’m ready for it to be done. Between you and me, I think this season is going to end later than I would like. I was praying about it…
Finish well.
Finish well? What does that have to do with when this season is going to be done?
Finish well.
Ah, I get it. No matter when the season ends and no matter how I’m “feeling”, I need to finish well. It is God who is the Author of my seasons and it is for Him that I am doing this. I must finish well.
Amazing how those two words, 10 letters, have given me that extra push to run harder and finish this season with all of the excellence that I started it with. Kind of like seeing your spouse with 2 miles left in a marathon (well, I can only imagine what that would be like because there is no way I’d ever run a marathon, not even in my dreams).
I love seasons.
I’m enjoying the good seasons, praying through the bad ones and remembering those 10 letters for the season that I’m ready to be over.
Friday, September 16, 2011
Real Life: cooking quick chicken meals
I don’t claim to be the world’s best cook nor do I claim to cook the healthiest meals, but I do have quite the arsenal of dishes that I make often. I have a list of over 30 dishes that I rotate through and often add to. I’m in the middle of planning a big freezer cooking day and those are all new dishes so if that goes well, I’ll be adding another 15+ dishes to the list. Needless to say, dinner doesn’t get boring at my house.
I good friend recently asked me for my quick chicken dishes. Thought I’d share them with everyone.
Chicken tips: I buy a big bag of skinless, boneless chicken breasts at Costco for $2.25/lb. You can find it cheaper on sale, but I find these cuts to be the perfect portion size and we don’t waste chicken. I also buy whole chickens at Costco for $0.89/lb (and occasionally I stock up at Albertsons when they go on sale for $0.49/lb, but they don’t run that sale often).
Quick meal tip: I don’t know about you, but we eat dinner at 6pm so that means I’m in the kitchen around 5:15/5:30 cooking. Guess what is the worst time of day for my kids? That would be 5:15/5:30. The best time of day for them is right when they get up from nap. What I will try to do, is do any dinner prep then. I chop veggies and put them in foil in the fridge or even get my chicken dish prepped so all I have to do is pull it out of the fridge and put it in the oven (if you work, this is something you can do once your kids go to bed the night before so that when you get home from work, dinner is already prepped and you just have to cook it). Anything I can do early lessens my cooking-stress.
Happy kids = happy mommy = happy house!
Below are my recipes for:
Teriyaki Chicken
Sweet ‘n Sour Chicken
Chicken Georgia (adapted from Paula Dean…wonder if I use more or less butter?!?)
Snow Chicken
Roasted Chicken
Lemon Italian Chicken
Bruschetta Chicken
Pasta Carrabba Shaw Style (more time-consuming to make, but worth it!)
Pantry Alfredo Pasta Chicken
**All dishes make about 4-5 servings**
Teriyaki Chicken
3 chicken breasts (or 4 depending on the size)
Teriyaki marinade (we use a pineapple teriyaki that goes BOGO at Publix often)
Linguine pasta
Butter
1. Cut up chicken into bite-sized pieces and marinade (I use a 30min marinate, but I like to keep it in there as long as I can)
2. Once chicken is marinated, melt about 2tbl butter in skillet and cook the chicken. Transfer to bowl.
3. While chicken is cooking, cook pasta to package directions and drain.
4. Put pasta in skillet (leave all that yummy goodness from the chicken in there) with about 2tbl of butter and some of the marinade (you are flavoring the pasta). Cook on medium for less than 5min.
5. Serve chicken over pasta.
If you get your water boiling right away and your chicken is already marinated, this dish take just about 15-20min to cook.
Sweet ‘n Sour Chicken
3 chicken breasts (or 4 depending on the size)
Onion and green pepper (I like to use yellow or orange instead of green, but they are way more expensive)
Sweet ‘n sour sauce (my favorite is Ty Ling and you can get it in the ethnic part of your grocery store)
Salt & pepper
Garlic powder
Rice
1. Cut up chicken into bite-sized pieces and put in a bowl.
2. Add salt, pepper and garlic powder to chicken. Start with a little and then add more as you prefer. If I have corn starch, I’ll add a little bit too (as they gives almost a light “breading” to the chicken, but it does make it harder to cook) and stir all together. Set aside.
3. Chop veggies. (I don’t always use the whole onion. I want as much onion as green pepper.)
4. Heat some butter in skillet (how much depends on how much you like!). Cook veggies in skillet until tender over medium heat. Transfer veggies to a bowl.
5. Cook chicken in butter in skillet over medium heat until done. Transfer to bowl with veggies.
6. Pour sweet n’ sour sauce over chicken and veggies (I try to use about 1/2 of the jar. You can always add more. You want it to have plenty of sauce to mix with the rice, but not too much).
7. Serve over rice.
Chicken Georgia
4 chicken breasts
12oz fresh mushrooms (if you don’t like mushrooms, then just leave them out)
Onion
1 stick of butter (you can use less if you want it more healthy, but it is yummy with a whole stick!)
Worcestershire sauce (this is if you use the mushrooms)
Mozzarella cheese
Salt & pepper
1. Prep: Chop onion. Wash mushrooms (and chop if they are too big). Salt & pepper both sides of chicken.
2. Melt stick of butter in skillet and put in onions. Cook onions about half-way and then add mushrooms and about 4-6 “shakes” of Worcestershire sauce.
3. Once onions and mushrooms are cooked, put the chicken in the skillet under the veggies (you kind of have to push them aside and then move them on top of the chicken.)
4. Cook over medium until the chicken is done.
5. About 2min before the chicken is done, sprinkle top with mozzarella cheese (serve once melted).
I serve this with rice and we normally mix the onions and mushrooms into the rice on our plate. Super yummy!
Roasted Chicken
Whole chicken
Stick butter
Salt and pepper
Rosemary
Optional: white wine
1. Put whole chicken in pan and rub 1-2 sticks of butter on outside.
2. Put salt, pepper and rosemary on chicken (as much or as little as you like). Optional: pour white wine in pan to coat the bottom.
3. Bake at 350° for about 2hrs and serve. (To have crispy skin, do not baste while baking.)
The prep for this should take just about 15min. Great meal as long as you plan ahead enough to give yourself time to thaw the whole chicken (takes about 24hrs in the fridge) and cooking time.
Lemon Italian Chicken
4 chicken breasts
Italian dressing (fat free works well; you can’t even tell!)
1 Lemon
Salt & pepper
Italian seasoning
1 Tomato
1. Put chicken in Pyrex dish. Pour Italian dressing over chicken. You want enough to cover the chicken about 1/3 of the way up.
2. Squeeze the juice of 1 lemon over chicken (cuts the tanginess of the dressing).
3. Sprinkle a little salt, pepper and Italian seasoning over chicken.
4. Cut up 1 tomato and put on top of chicken (can be left off if you don’t like tomatoes).
5. Bake at 350° for about 20-30min (depending on the thickness of your chicken)and serve.
Bruschetta Chicken
4 chicken breasts
Stick butter
Box of pasta (I like to use bowtie pasta)
About 3 Tomatoes
Basil
Salt and pepper
8oz Rondele Garlic and Herb Cheese Spread (this goes on sale BOGO and will freeze!)
½ cup of milk
1. Dice the tomatoes. Put in bowl and mix with a little salt and pepper. Add basil (as much as you would like), mix and set aside.
2. Boil water and cook pasta to package directions.
3. While the pasta is being prepared, salt & pepper chicken and cook your whole chicken breasts in a skillet with butter (as much or as little butter as you like). Set the chicken aside.
4. In the same skillet mix cheese spread (it will melt down), milk and tomato mixture (purpose: to heat the sauce).
5. Chop up chicken.
6. Drain pasta, pour in chicken and sauce. Mix and serve.
Pasta Carrabba
3 chicken breasts (or 4 depending on the size)
12oz fresh mushrooms (you can leave this out if you don’t like mushrooms)
Bag of frozen peas
Italian dressing
Garlic (I used the pre-chopped, buy in a jar, keep in your fridge kind)
Lemon
Butter (of course!)
Alfredo sauce (I stock up on the jars when they go BOGO at Publix)
Pasta (whatever you like, penne, bowtie, etc.)
Salt, pepper, garlic powder
1. Prep: Cut up chicken into bite-sized piece and put in bowl. Add in salt, pepper, garlic powder and a few shakes of the Italian dressing; mix and set aside. Wash mushrooms. Squeeze all juice out of lemon into small bowl. Get water on for pasta (use a large pot because you’ll mix everything together in pasta pot).
2. Cook chicken in skillet with butter, chopped garlic (as much or as little as you like)and a about 2-3 spoonfuls of lemon juice. Put cooked chicken in bowl and set aside (not the same bowl the raw chicken was in!)
3. Don’t forget to put your pasta into the water once boiled and cook to package directions. (I’ll put the rind of the lemon into the water while it boils and then fish out before adding in the pasta. Just flavors the pasta a bit more, but not necessary.)
4. Heat frozen peas in microwave to package directions and add to bowl with chicken and mushrooms.
5. Cook mushrooms in skillet with some butter and about 2 shakes of Italian dressing.
6. Once mushrooms are almost done (or if you are skipping the mushrooms, once chicken is cooked and out of skillet), add whole jar of Alfredo sauce, about 2 pats of butter and remaining lemon juice. Cook over medium until bubbling. Add to bowl with chicken and peas.
7. Once pasta is done, drain* and then pour the contents of the bowl over pasta, stir and serve.
*If you need to thin out the Alfredo sauce (or you need to stretch the sauce which I need to do when I make more for my brother and I’ve added a chicken breast and another third of a box of pasta), take some of the pasta water (before you drain it) and add it to the empty Alfredo jar. Mix well to get any leftover sauce mixed in with water and pour as much as you need over pasta dish. Good way to stretch the meal without adding cost with another jar of sauce.
Pantry Alfredo Pasta Chicken
This is a dish that I haven’t been successful in, but we loved the concept and I will find something to make it work for us!
I cut up chicken breasts and marinated the pieces in a jerk Caribbean marinade. It was too spicy for me, but I loved the concept of the finished product, I now just have to find the right marinade. We “create” this dish because I stock up on pasta and Alfredo sauce whenever it goes BOGO and so I wanted more meals to use it with.
1. Marinade your cut up chicken with a marinade of your choice.
2. Cook pasta of your choice to package directions.
3. Cook chicken in skillet with butter and then set aside in a bowl.
4. Heat Alfredo sauce in skillet.
5. Heat frozen veggie in microwave (I didn’t have any peas so I used green beans and really like that, but whatever you have would work. You could even put fresh Spinach in the skillet and cook that down some.)
6. Mix pasta, sauce, chicken and veggies together and serve.
I good friend recently asked me for my quick chicken dishes. Thought I’d share them with everyone.
Chicken tips: I buy a big bag of skinless, boneless chicken breasts at Costco for $2.25/lb. You can find it cheaper on sale, but I find these cuts to be the perfect portion size and we don’t waste chicken. I also buy whole chickens at Costco for $0.89/lb (and occasionally I stock up at Albertsons when they go on sale for $0.49/lb, but they don’t run that sale often).
Quick meal tip: I don’t know about you, but we eat dinner at 6pm so that means I’m in the kitchen around 5:15/5:30 cooking. Guess what is the worst time of day for my kids? That would be 5:15/5:30. The best time of day for them is right when they get up from nap. What I will try to do, is do any dinner prep then. I chop veggies and put them in foil in the fridge or even get my chicken dish prepped so all I have to do is pull it out of the fridge and put it in the oven (if you work, this is something you can do once your kids go to bed the night before so that when you get home from work, dinner is already prepped and you just have to cook it). Anything I can do early lessens my cooking-stress.
Happy kids = happy mommy = happy house!
Below are my recipes for:
Teriyaki Chicken
Sweet ‘n Sour Chicken
Chicken Georgia (adapted from Paula Dean…wonder if I use more or less butter?!?)
Snow Chicken
Roasted Chicken
Lemon Italian Chicken
Bruschetta Chicken
Pasta Carrabba Shaw Style (more time-consuming to make, but worth it!)
Pantry Alfredo Pasta Chicken
**All dishes make about 4-5 servings**
Teriyaki Chicken
3 chicken breasts (or 4 depending on the size)
Teriyaki marinade (we use a pineapple teriyaki that goes BOGO at Publix often)
Linguine pasta
Butter
1. Cut up chicken into bite-sized pieces and marinade (I use a 30min marinate, but I like to keep it in there as long as I can)
2. Once chicken is marinated, melt about 2tbl butter in skillet and cook the chicken. Transfer to bowl.
3. While chicken is cooking, cook pasta to package directions and drain.
4. Put pasta in skillet (leave all that yummy goodness from the chicken in there) with about 2tbl of butter and some of the marinade (you are flavoring the pasta). Cook on medium for less than 5min.
5. Serve chicken over pasta.
If you get your water boiling right away and your chicken is already marinated, this dish take just about 15-20min to cook.
Sweet ‘n Sour Chicken
3 chicken breasts (or 4 depending on the size)
Onion and green pepper (I like to use yellow or orange instead of green, but they are way more expensive)
Sweet ‘n sour sauce (my favorite is Ty Ling and you can get it in the ethnic part of your grocery store)
Salt & pepper
Garlic powder
Rice
1. Cut up chicken into bite-sized pieces and put in a bowl.
2. Add salt, pepper and garlic powder to chicken. Start with a little and then add more as you prefer. If I have corn starch, I’ll add a little bit too (as they gives almost a light “breading” to the chicken, but it does make it harder to cook) and stir all together. Set aside.
3. Chop veggies. (I don’t always use the whole onion. I want as much onion as green pepper.)
4. Heat some butter in skillet (how much depends on how much you like!). Cook veggies in skillet until tender over medium heat. Transfer veggies to a bowl.
5. Cook chicken in butter in skillet over medium heat until done. Transfer to bowl with veggies.
6. Pour sweet n’ sour sauce over chicken and veggies (I try to use about 1/2 of the jar. You can always add more. You want it to have plenty of sauce to mix with the rice, but not too much).
7. Serve over rice.
Chicken Georgia
4 chicken breasts
12oz fresh mushrooms (if you don’t like mushrooms, then just leave them out)
Onion
1 stick of butter (you can use less if you want it more healthy, but it is yummy with a whole stick!)
Worcestershire sauce (this is if you use the mushrooms)
Mozzarella cheese
Salt & pepper
1. Prep: Chop onion. Wash mushrooms (and chop if they are too big). Salt & pepper both sides of chicken.
2. Melt stick of butter in skillet and put in onions. Cook onions about half-way and then add mushrooms and about 4-6 “shakes” of Worcestershire sauce.
3. Once onions and mushrooms are cooked, put the chicken in the skillet under the veggies (you kind of have to push them aside and then move them on top of the chicken.)
4. Cook over medium until the chicken is done.
5. About 2min before the chicken is done, sprinkle top with mozzarella cheese (serve once melted).
I serve this with rice and we normally mix the onions and mushrooms into the rice on our plate. Super yummy!
Roasted Chicken
Whole chicken
Stick butter
Salt and pepper
Rosemary
Optional: white wine
1. Put whole chicken in pan and rub 1-2 sticks of butter on outside.
2. Put salt, pepper and rosemary on chicken (as much or as little as you like). Optional: pour white wine in pan to coat the bottom.
3. Bake at 350° for about 2hrs and serve. (To have crispy skin, do not baste while baking.)
The prep for this should take just about 15min. Great meal as long as you plan ahead enough to give yourself time to thaw the whole chicken (takes about 24hrs in the fridge) and cooking time.
Lemon Italian Chicken
4 chicken breasts
Italian dressing (fat free works well; you can’t even tell!)
1 Lemon
Salt & pepper
Italian seasoning
1 Tomato
1. Put chicken in Pyrex dish. Pour Italian dressing over chicken. You want enough to cover the chicken about 1/3 of the way up.
2. Squeeze the juice of 1 lemon over chicken (cuts the tanginess of the dressing).
3. Sprinkle a little salt, pepper and Italian seasoning over chicken.
4. Cut up 1 tomato and put on top of chicken (can be left off if you don’t like tomatoes).
5. Bake at 350° for about 20-30min (depending on the thickness of your chicken)and serve.
Bruschetta Chicken
4 chicken breasts
Stick butter
Box of pasta (I like to use bowtie pasta)
About 3 Tomatoes
Basil
Salt and pepper
8oz Rondele Garlic and Herb Cheese Spread (this goes on sale BOGO and will freeze!)
½ cup of milk
1. Dice the tomatoes. Put in bowl and mix with a little salt and pepper. Add basil (as much as you would like), mix and set aside.
2. Boil water and cook pasta to package directions.
3. While the pasta is being prepared, salt & pepper chicken and cook your whole chicken breasts in a skillet with butter (as much or as little butter as you like). Set the chicken aside.
4. In the same skillet mix cheese spread (it will melt down), milk and tomato mixture (purpose: to heat the sauce).
5. Chop up chicken.
6. Drain pasta, pour in chicken and sauce. Mix and serve.
Pasta Carrabba
3 chicken breasts (or 4 depending on the size)
12oz fresh mushrooms (you can leave this out if you don’t like mushrooms)
Bag of frozen peas
Italian dressing
Garlic (I used the pre-chopped, buy in a jar, keep in your fridge kind)
Lemon
Butter (of course!)
Alfredo sauce (I stock up on the jars when they go BOGO at Publix)
Pasta (whatever you like, penne, bowtie, etc.)
Salt, pepper, garlic powder
1. Prep: Cut up chicken into bite-sized piece and put in bowl. Add in salt, pepper, garlic powder and a few shakes of the Italian dressing; mix and set aside. Wash mushrooms. Squeeze all juice out of lemon into small bowl. Get water on for pasta (use a large pot because you’ll mix everything together in pasta pot).
2. Cook chicken in skillet with butter, chopped garlic (as much or as little as you like)and a about 2-3 spoonfuls of lemon juice. Put cooked chicken in bowl and set aside (not the same bowl the raw chicken was in!)
3. Don’t forget to put your pasta into the water once boiled and cook to package directions. (I’ll put the rind of the lemon into the water while it boils and then fish out before adding in the pasta. Just flavors the pasta a bit more, but not necessary.)
4. Heat frozen peas in microwave to package directions and add to bowl with chicken and mushrooms.
5. Cook mushrooms in skillet with some butter and about 2 shakes of Italian dressing.
6. Once mushrooms are almost done (or if you are skipping the mushrooms, once chicken is cooked and out of skillet), add whole jar of Alfredo sauce, about 2 pats of butter and remaining lemon juice. Cook over medium until bubbling. Add to bowl with chicken and peas.
7. Once pasta is done, drain* and then pour the contents of the bowl over pasta, stir and serve.
*If you need to thin out the Alfredo sauce (or you need to stretch the sauce which I need to do when I make more for my brother and I’ve added a chicken breast and another third of a box of pasta), take some of the pasta water (before you drain it) and add it to the empty Alfredo jar. Mix well to get any leftover sauce mixed in with water and pour as much as you need over pasta dish. Good way to stretch the meal without adding cost with another jar of sauce.
Pantry Alfredo Pasta Chicken
This is a dish that I haven’t been successful in, but we loved the concept and I will find something to make it work for us!
I cut up chicken breasts and marinated the pieces in a jerk Caribbean marinade. It was too spicy for me, but I loved the concept of the finished product, I now just have to find the right marinade. We “create” this dish because I stock up on pasta and Alfredo sauce whenever it goes BOGO and so I wanted more meals to use it with.
1. Marinade your cut up chicken with a marinade of your choice.
2. Cook pasta of your choice to package directions.
3. Cook chicken in skillet with butter and then set aside in a bowl.
4. Heat Alfredo sauce in skillet.
5. Heat frozen veggie in microwave (I didn’t have any peas so I used green beans and really like that, but whatever you have would work. You could even put fresh Spinach in the skillet and cook that down some.)
6. Mix pasta, sauce, chicken and veggies together and serve.
Cleaning in the Dark
I have discovered that I clean my house in the dark. Meaning, I clean my house and no one notices.
I started thinking about this as I was cleaning my boys’ bathroom the other day. My husband doesn’t notice when I clean. The vacuum lines (the biggest I CLEANED THE HOUSE sign) have long been trampled by little feet by the time he gets home from work.
At first I smiled at this revelation—that means I don’t let the house get such a mess that when it is clean it is noticeable.
Then I frowned—he doesn’t notice. I do a task over and over and over again without any recognition.
Is this my lot in life as a housewife and mother? Is this something to be depressed about? No!
“Character is what you do in the dark.” (Wish I could remember who said that.)
I clean in the dark, unnoticed, but with great joy in my heart. I delight in serving my family. I delight in taking care of them (although there isn’t too much delight that can be found in scrubbing toilets). I delight in cleaning my house. I don’t get gold stars when I do my “chores”, but I’m not taking care of my family for the praise…I’m taking care of my family because I love them.
My husband works so hard to provide for his family and provide in a way that allows me to stay home with our boys. I work hard to provide a home for those boys and my hard-working husband.
I’m thankful for perspective. Perspective says that there is no other place I’d rather be than taking care of my family (even on the days when there is poop on my clothes, laundry everywhere, crying children and a burnt dinner).
I’m glad I clean in the dark. I’m thankful for a season when I can manage my house well (I’m not naïve enough to think that this season will last forever, so I try and enjoy it now). I delight in taking care of my family, even when I’m scrubbing a toilet!
I started thinking about this as I was cleaning my boys’ bathroom the other day. My husband doesn’t notice when I clean. The vacuum lines (the biggest I CLEANED THE HOUSE sign) have long been trampled by little feet by the time he gets home from work.
At first I smiled at this revelation—that means I don’t let the house get such a mess that when it is clean it is noticeable.
Then I frowned—he doesn’t notice. I do a task over and over and over again without any recognition.
Is this my lot in life as a housewife and mother? Is this something to be depressed about? No!
“Character is what you do in the dark.” (Wish I could remember who said that.)
I clean in the dark, unnoticed, but with great joy in my heart. I delight in serving my family. I delight in taking care of them (although there isn’t too much delight that can be found in scrubbing toilets). I delight in cleaning my house. I don’t get gold stars when I do my “chores”, but I’m not taking care of my family for the praise…I’m taking care of my family because I love them.
My husband works so hard to provide for his family and provide in a way that allows me to stay home with our boys. I work hard to provide a home for those boys and my hard-working husband.
I’m thankful for perspective. Perspective says that there is no other place I’d rather be than taking care of my family (even on the days when there is poop on my clothes, laundry everywhere, crying children and a burnt dinner).
I’m glad I clean in the dark. I’m thankful for a season when I can manage my house well (I’m not naïve enough to think that this season will last forever, so I try and enjoy it now). I delight in taking care of my family, even when I’m scrubbing a toilet!
Wednesday, September 14, 2011
Real Life: God is Always
A Jacob story...possibly the best yet:
We went to Maters and Taters (a local produce stand) to get some peaches today. Pumpkins where everywhere and prompted many questions...
Why are the pumpkins out?
Because it is almost fall.
When is fall?
Soon.
The pumpkins are out because it is almost fall?
Yes.
When it is fall, I'm going to going trick or treating.
No.
But it is almost fall...
I wasn't ready to have this discussion in public. First, I felt like the worst mother in that my son knew all about trick or treating (and that it took place in the fall), halloween, ghost, monsters...oh my!
Once in the car, I tried to explain to him that we don't go trick or treating or celebrate halloween because it doesn't honor God. We don't believe in ghosts and monsters are just pretend.
I asked Jacob to repeat back to me why we don't celebrate halloween...he instead asked if we could go trick or treating. I told him again that we don't do those things because it doesn't honor God.
Nothing could have prepared me for what came out of his mouth next...
"Mommy, when God is not here and Jesus is not here, then can we go halloween-ing? When is God going to go back in my Bible?"
I was at a loss for words. His logic was impressive. His ability to reason is amazing. I have to step up my game. My son understands so much. He is so smart. I need to teach him more about his God (and protect him more from learning things that aren't the Truth).
After I gathered my thoughts, we had a wonderful conversation about how God is always, He never leaves us, He gave us the Bible to learn about Him, He takes care of us, He created us...why?, Jacob asked. Because He loves us.
And so, I had another funny and heart warming conversation with my son. I'm sure many more will follow!
We went to Maters and Taters (a local produce stand) to get some peaches today. Pumpkins where everywhere and prompted many questions...
Why are the pumpkins out?
Because it is almost fall.
When is fall?
Soon.
The pumpkins are out because it is almost fall?
Yes.
When it is fall, I'm going to going trick or treating.
No.
But it is almost fall...
I wasn't ready to have this discussion in public. First, I felt like the worst mother in that my son knew all about trick or treating (and that it took place in the fall), halloween, ghost, monsters...oh my!
Once in the car, I tried to explain to him that we don't go trick or treating or celebrate halloween because it doesn't honor God. We don't believe in ghosts and monsters are just pretend.
I asked Jacob to repeat back to me why we don't celebrate halloween...he instead asked if we could go trick or treating. I told him again that we don't do those things because it doesn't honor God.
Nothing could have prepared me for what came out of his mouth next...
"Mommy, when God is not here and Jesus is not here, then can we go halloween-ing? When is God going to go back in my Bible?"
I was at a loss for words. His logic was impressive. His ability to reason is amazing. I have to step up my game. My son understands so much. He is so smart. I need to teach him more about his God (and protect him more from learning things that aren't the Truth).
After I gathered my thoughts, we had a wonderful conversation about how God is always, He never leaves us, He gave us the Bible to learn about Him, He takes care of us, He created us...why?, Jacob asked. Because He loves us.
And so, I had another funny and heart warming conversation with my son. I'm sure many more will follow!
Tuesday, September 13, 2011
Tuesday Tidbits
"opportunity is missed by most people because it is dressed in overalls and looks like work."
-Thomas Edison
-Thomas Edison
Wednesday, September 7, 2011
Get back up on that horse!
Remember doing analogies?
Cucumber :: Green
Apple :: ?
The answer is red. The cucumber is the color green and it is asking the color of an apple.
I’ve written this post in my head several times today and all I kept thinking was:
Falling off a horse :: not faithfully posting every Friday
Getting back on said horse :: keep writing anyway
I didn’t get back on the horse. I’m climbing back on now.
I have learned that if I don’t do anything, then I will not fail. I can make a great plan, but if I don’t accomplish that plan then I have failed and if I don’t make a plan then I don’t have an opportunity to fail. Brilliant and retarded thinking all in one.
Why does it matter? I have to ask myself, why am I writing this blog? It isn’t for my 2 readers (of whom may or may not include my husband and my mother). It isn’t for me to become famous (insert something funny here cause I got nothing).
I’m writing because it is an exercise in diligence, persistence and obedience.
I fell off the horse. I didn’t post every Friday like I wanted. Who cares. Oh well. What’s done is done and it is time to move on.
I’m reading more books (and I actually finished a book!). I’m spending more time on the floor with my boys. I’ve devised plan “L” to help keep my house clean (went through all of the other letters of the alphabet in previous failed plans).
I’m not a failure at life (oh the drama that goes on in my head). I just haven’t blogged in awhile.
Perfection isn’t the goal. I’m so thankful that God doesn’t demand us to be perfect for Him to use us. He takes us where we are. The process is continual. I like that.
I’m climbing back on the horse. I’ll try and post Friday, but if that doesn’t happen, I’ll do my best to try again the next Friday.
Cucumber :: Green
Apple :: ?
The answer is red. The cucumber is the color green and it is asking the color of an apple.
I’ve written this post in my head several times today and all I kept thinking was:
Falling off a horse :: not faithfully posting every Friday
Getting back on said horse :: keep writing anyway
I didn’t get back on the horse. I’m climbing back on now.
I have learned that if I don’t do anything, then I will not fail. I can make a great plan, but if I don’t accomplish that plan then I have failed and if I don’t make a plan then I don’t have an opportunity to fail. Brilliant and retarded thinking all in one.
Why does it matter? I have to ask myself, why am I writing this blog? It isn’t for my 2 readers (of whom may or may not include my husband and my mother). It isn’t for me to become famous (insert something funny here cause I got nothing).
I’m writing because it is an exercise in diligence, persistence and obedience.
I fell off the horse. I didn’t post every Friday like I wanted. Who cares. Oh well. What’s done is done and it is time to move on.
I’m reading more books (and I actually finished a book!). I’m spending more time on the floor with my boys. I’ve devised plan “L” to help keep my house clean (went through all of the other letters of the alphabet in previous failed plans).
I’m not a failure at life (oh the drama that goes on in my head). I just haven’t blogged in awhile.
Perfection isn’t the goal. I’m so thankful that God doesn’t demand us to be perfect for Him to use us. He takes us where we are. The process is continual. I like that.
I’m climbing back on the horse. I’ll try and post Friday, but if that doesn’t happen, I’ll do my best to try again the next Friday.
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