making the best use of time.

“Look carefully then how you walk, not as unwise but as wise, making the best use of the time, because the days are evil. Therefore do not be foolish, but understand what the will of the Lord is.”  {Ephesians 5:15-17}

Early morning coffee with my friends recently led into a thoughtful discussion about whether there are favorite things we do in our homes, to purposefully promote scripture, wisdom, and godliness with our children.  Over the next few weeks leading up to Father’s Day, I am looking forward to sharing some of my family’s favorite biblical resources, that God has been using to bless us.

So don’t go far!  There will be some goodies along the way, too.

 

be still and know that I am God.

One of my favorite places to be is out on these incredible rocks jutting out from the shoreline along the North Shore.  Usually the waves crash into the rocks, bearing into them, and making them sleek and black.

But on this early May morning, the water was still.  Barely even lapping the rocks.  

I snuggled up to the water’s edge with my Bible before any of my family was awake; while He restored my soul.

He leads me beside still waters.  He restores my soul.  {Psalm 23:2-3}

Be still and know that I am God. {Psalm 46:10}

For you are my rock and my fortress; and for your name’s sake you lead me and guide me; {Psalm 31:3)

milk and cookies.

Book club fare {milk and cookies}.  

a brand new four year old

Tonight ended with a brand new four year old covered in green and purple frosting and toothpaste bouncing around the house and finally fast asleep under his hippo covers.  and me sobbing.

Shae’s very special day was filled with things we love best, Curious George, stories, building tall towers, talking, praying, reading our bibles, tickles, giggles, eating and lots of love.

The boys fell asleep in an instant, still caked in frosting, and I watched Father of the Bride.  I cried and cried, thinking constantly of the big green eyes that have my attention all day long.  

I am completely caught up in the blessings of my little boys, yet I also know how fleeting our days are.  Tonight, I am enjoying the frosting.

{Man is like a breath; his days are like a passing shadow. -Psalm 144:4}

downtown.

My mom invited Shae and me to go downtown with her this afternoon.  It was quite amusing.  I was in sneakers and all around me were heels.  And instead of my hoodie, most others had beautiful, stylish, and possibly not syrup-proof blouses.  But what fun we had!  I love being downtown.  

Seeing it through Shae’s little eyes was so sweet.  Everything was so fascinating to him.

It was a complete joy to be down there, and an even bigger treasure to come home.  I love the blessing of my life.  Thank you God.

{Leftover Baguette} Cheddar & Scallion Bread

 

{A leftover baguette was sitting on my counter this week and I turned it into two of my favorite comfort foods.}  

Day two of my leftover baguette found itself turned into Giada De Laurentiis’ Cheddar and Scallion Bread.  This is seriously so incredible, you’ll wish you had an entire platter to yourself.

Ingredients

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.  In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.Using a serrated knife, cut the bread into 1-inch thick slices and serve.

{Recipe courtesy of Giada De Laurentiis via Food Network}

{Leftover Baguette} Garlic Toast

{A leftover baguette sat on my counter this week and turned into two of my favorite comfort foods.}  

This was reminiscent of the garlic toast at my childhood pizza place.  Super thick and crusty bread smothered in butter, garlic powder, salt and oregano.  We dunked it in chunky, carrot loaded marinara sauce, leftover from the same spaghetti dinner the bread had originated from.  mmm!