Friday, March 29, 2013

Happy Good Friday!

I have great news! My teeth don't hurt anymore. It's such a great thing. Another great thing is that today is Good Friday. If you don't know the occasion for this great day, it's the day Jesus died.

That does not sound like such a happy, good thing, does it? Someone died, and we are all celebrating? Let me tell you why.

You have probably all heard the story of how baby Jesus came to Earth and was born in a manger. We celebrate this on Christmas. The real thing to celebrate, though, is his death. Jesus came to Earth to save us from our sins. Because we are all sinners, we could never get into the perfect heaven. By dying as a sacrifice for us, Jesus made us clean. He wiped our record, made us pure, renewed us. When he died for us, he covered all of our sins. We can now go to heaven and live with him for all eternity. Unlike the Jews had to before Jesus came, we do not have to make animal sacrifices to purify ourselves. All we have to do is trust Jesus as our Lord and Savior. We have to truly believe he is God's son, and the only way to heaven. You just have to pray to him and ask him to come into your life. You will never be the same again. Go to this site to learn more.

Anyway, on to a lighter subject. It's almost Easter. I'm sure all of you who have little kids living with you have been to see the Easter Bunny at some point in the last couple of weeks. Today I have cards and recipes that would make any bunny happy. What a bunny has to do with Easter, I have no idea. Maybe because they come out in the spring? No bunnies have surfaced around me yet.

The first recipe is for homemade pecan milk and an accompanying pecan pie smoothie. Pecan pie is more of a Christmas/ Thanksgiving thing, but smoothies are better for warmer temperatures. I figured these factors could compromise and come together as a great spring drink.

Pecan Milk
1 cup pecans
4 cups water
Heat a nonstick pan over medium low heat. Add the pecans and toast until lightly browned and aromatic. Shake the pan every so often to prevent them from burning. Allow the pecans to cool before covering with water. Soak the pecans in the water overnight. The next morning, pour out the old water and combine the pecans with 4 cups of fresh water. Blend the water and pecans together until you can no longer see any chunks of pecan. Using a fine mesh strainer, strain all the little pieces of pecans out of your milk. Refrigerate and enjoy.

Pecan Pie Smoothie
1 frozen banana
¾ cup pecan milk
½ tsp cinnamon
½ tbsp maple syrup (optional)

Blend all the ingredients together until creamy. You can top with extra crushed pecans, or just drink it plain. Either way it’s delicious.

Here's a recipe for a yummy dip that would be great spread on a bagel, pita chips, or maybe even as a fruit and veggie dip. I just ate it plain because of my teeth. It was the next best thing to a real carrot. The recipe uses the leftover pecan pulp from the above recipe for pecan milk.

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Carrot Cake Dip
½ cup pecan pulp (from making milk) or ½ cup pecans soaked overnight
5 carrots, peeled and cubed
2 cups canned chickpeas, drained and rinsed
½ cup plain Greek yogurt
¼ cup honey
1 ½ tsp ground cinnamon
1/8 tsp ground nutmeg
Cover the carrots with about 1 inch of water in a microwave safe bowl. Microwave on high for 4 minutes. Drain and rinse with cold water. Combine all the ingredients into a blender. Blend until creamy. Refrigerate and enjoy.
Now here are some cute rabbit cards to get you in the mood for the season.
The first card was made from a die cutting machine at the scrapbooking store we went to during miniterm. I finished it off with a pink bow around its neck.

This card is made of three simple shapes put together to make a bunny. I hand drew the face and wrote the sentiment.

This last card was made from a bunch of stickers my mom gave me for Christmas this year. I used green and blue patterned paper to make an outside look of grass and a sky. Then I went crazy sticking stickers all over the place.


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