daily life as life goes on . . .

The trip to Summerland ended up being uneventful.  That is a true note of thanksgiving on this Thanksgiving day. 

After spending the evening in Calgary on Sunday with my friends Arnold and Phyllis Schellenberg, I headed out this morning at 8:44 – with rain and mist well past Banff before the sun broke out. 

Arriving around 5:00 in Summerland, I sorted out my belongings and headed to Penticton for groceries.  A great steak supper later (with instant mashed potatoes – my favourite since childhood) and a relaxing evening and now off to bed.

May your Thanksgiving Day continue to last past today and into this coming year!

I am thankful for the beginning of a day.  God could just shut everything down and we would be like dust, blowing in the wind (except there wouldn’t be any wind, or anything else).

But today is a new day, and I rejoice in it.

I am thankful for friends and family.  In the last few days people have checked in and check up on me.  Thank you.

I am thankful for purpose.  God placed me here, not in a random act, but as a show of love and kindness.  I arise each day to return to him thanks for his love and to let others see and know that love and kindness.

I am thankful for a mind that imagines.  So much more than just the mundane occupies my day.  My imaginings receive the greatest boost when I think of eternity.

I am thankful for eternity.  In this time right now, God has let me live in this community and celebrate life with so many great people.  And in a coming day I will celebrate with other loved ones. 

Thank you!

From Betty Cooper’s recipe book (prepared for all her children!):

*Take your choice of either recipe, both are excellent.

• 4 eggs well beaten
• 28 oz can pumpkin
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• 2 cups milk
• 2 unbaked pie crusts

Mix all ingredients together in order given and pour into pie crusts.  Bake in 400 oven – about 45 minutes (until knife comes out clean in centre).

OR

• 1 28 oz can of pumpkin
• 2 cans (12 ox each) Carnation milk (not sweetened condensed)
• 4 eggs beaten
• 1 1/2 cups brown sugar
• 2 tbsp all purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 2 unbaked pie shells

Mix all ingredients together and pour into pie shells.  Bake 450 oven – 20 minutes or 350 oven – 40 minutes (til knife comes out clean)

I’ve made both these pies many times and they are equally good.  Serve warm with whipped cream

I have learned the hard way it’s best to put pumpkin pies on a cooky sheet when putting in the oven -save spills and messy oven!!

I awoke thinking of travel.

I’m headed out for a week of retreat on Sunday.  As I’m preparing, I started thinking of knife sharpeners.  Which, I guess, reflects my new-found cooking instinct.  Sharp is always best for cutting fresh fruit and vegetables.

What about the hair conditioner I had just bought.  I’ve been looking for the last few days.  I’m sure I put it somewhere!  And shavers.  Well, the toiletries are all around.  All I have to do is gather them together.

A lot of this would have been cared for by Jill.  I suppose heaven doesn’t worry about things like shampoo and  the next meal.  For that I am glad! 

In my retreat time, I’ll reflect a bit on past memories and my present situation.  I will look to better things in the future, both here on earth and at a joyful reunion in heaven.

These past few days people have volunteered their thoughts on grief.  Particularly in relation to heaven.  The point is that joy and hope overpower any sense of despair that places our final aspirations 6 feet under when we die.  No, for those in Christ there is anticipation of a more glorious place.  And so, grief is tempered and temporary.  I live with that excitement!  And as we approach Thanksgiving weekend – thank God!