cor·nu·co·pi·a/ˌkôrn(y)əˈkōpēə Noun A symbol of plenty consisting of a goat's horn overflowing with flowers, fruit, and corn.
Only a stomach that rarely feels hungry scorns common things. -Horace
I've always enjoyed reading about the Biblical feasts. When we were in Israel last year, the Jewish people were preparing for Sukkot which is the Jewish Harvest Festival celebrated for eight days following Yom Kippur. Sukkot is a reminder to the Jewish people of the days the Israelites spent wandering in the Sinai dessert. During Sukkot, the Jewish people are commanded to be joyous and reminded to be grateful for all that they now possess. This command reminds me of the conversations we have with our three children several times a day, "Be happy and grateful for all you have! (<<<insert grumpy additions here>>>)" (more about Sukkot)
In preparation for our upcoming Thanksgiving feasts, one with family and friends here on the farm and another later that night with our friends at the local women and childrens' shelter, I have been gathering recipes (see below!) and my thoughts regarding feasts. Feasts usher in a special time of heart preparation. Before a feast, one must decide in what manner they will serve others and how they will choose to be served by others. Either we will choose a grateful and joyous heart or a more dreary disposition. Proverbs 15:5 says, "All the days of the afflicted are evil, but the cheerful of heart has a continual feast." In his song Up Down, The Ambassador paraphrases Paul's words, "I'm learnin' the secret... I know how to abase and I know how to abound. That means in feast or famine, with little or much, I stay on point." Like Paul, I too am (slowly) learning the secret. I'm finding that God really is more than able to 'make beautiful things out of the dust", "give beauty for ashes and the oil of joy for mourning" and as we offer up our sacrifice of gladness in faith, God meets us there to do great and wonderful things. So cool!
I pray that, whatever your current circumstance- wandering in the desert, in the promise land or somewhere in between, your heart will be awakened with gladness this Thanksgiving and that your feast will continue for duration of the year.
I am continuously grateful for you, sweet friends! Happy Thanksgiving from the farm!
~L
In preparation for our upcoming Thanksgiving feasts, one with family and friends here on the farm and another later that night with our friends at the local women and childrens' shelter, I have been gathering recipes (see below!) and my thoughts regarding feasts. Feasts usher in a special time of heart preparation. Before a feast, one must decide in what manner they will serve others and how they will choose to be served by others. Either we will choose a grateful and joyous heart or a more dreary disposition. Proverbs 15:5 says, "All the days of the afflicted are evil, but the cheerful of heart has a continual feast." In his song Up Down, The Ambassador paraphrases Paul's words, "I'm learnin' the secret... I know how to abase and I know how to abound. That means in feast or famine, with little or much, I stay on point." Like Paul, I too am (slowly) learning the secret. I'm finding that God really is more than able to 'make beautiful things out of the dust", "give beauty for ashes and the oil of joy for mourning" and as we offer up our sacrifice of gladness in faith, God meets us there to do great and wonderful things. So cool!
I pray that, whatever your current circumstance- wandering in the desert, in the promise land or somewhere in between, your heart will be awakened with gladness this Thanksgiving and that your feast will continue for duration of the year.
I am continuously grateful for you, sweet friends! Happy Thanksgiving from the farm!
~L
To speak gratitude is courteous and pleasant, to enact gratitude is generous and noble, but to live gratitude is to touch Heaven. -Johannes A. Gaertner
Cheesy Greens Casserole  2 tablespoons butter, plus more for pan 1 bag (16 ounces) chopped spinach, thawed and squeezed dry 1 tablespoon olive oil 1 bag (16 ounces) chopped mixed greens, or another single green such as kale or collard, thawed and squeezed dry 1 small yellow onion, chopped 1 1/2 cups grated cheddar cheese 2 tablespoons flour 1/2 cup grated gruyere cheese 2 cups warm milk 2 large eggs, lightly beaten 1/2 teaspoon salt Pinch cayenne Preparation: 1. Butter a 2-quart casserole dish and heat oven to 350 degrees. In a medium saucepan, heat butter and oil over medium. Add onion and cook, stirring occasionally, until onion is softened but not browned, about 5 minutes. Sprinkle flour over onion, stirring to completely incorporate it; cook 1 minute. Slowly drizzle in about ½ cup of milk, stirring constantly to prevent flour from lumping; stir in remaining milk and salt. Bring mixture to a boil, stirring often, until it thickens; remove from heat. Place greens in a large bowl and stir in milk mixture; mix well. Reserve ¼ cup of each type of cheese for casserole topping, and add remaining cheese to bowl. Stir in eggs and season with salt, pepper, and cayenne. Transfer mixture to prepared pan and sprinkle remaining cheese over the top. Bake until edges are golden and puffed and center of casserole is 165 degrees, about 30 minutes. | Southern Living Butterbeans  3 thick-cut bacon slices, chopped $ 1 cup diced onion (1 medium onion) 3 garlic cloves, minced 1 bay leaf 3/4 cup chopped green bell pepper 2 plum tomatoes, seeded and chopped (optional) 1 (32-oz.) container chicken broth $ 4 cups fresh or thawed frozen butterbeans 1/2 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Preparation 1. Cook bacon in a skillet over medium heat, stirring often, 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet. Add onion, garlic, and bay leaf; cook, stirring often, 3 minutes or until onion is tender. 2. Add bell pepper; cook, stirring often, 3 minutes. Add tomatoes, if desired, and cook, stirring often, 3 minutes. 3. Add chicken broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Uncover and simmer 30 minutes, stirring often. Stir in salt and next 3 ingredients. Cook, stirring often, 5 minutes. Remove and discard bay leaf. Sprinkle with cooked bacon.  |
God has two dwellings; one in heaven, and the other in a meek and thankful heart.
-Izaak Walton
Ollie's Hashbrowns  2 lbs frozen hash brown potatoes, thawed 1/2 Cup margarine or butter, melted (plus) 1 can Cream Of Chicken Soup 1/2 Cup onion, chopped 2 Cups cheddar cheese, grated 1/2 teaspoon pepper 1 teaspoon salt Top with crumbled corn chips Preparation: Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Top with corn chips and a little bit of extra melted butter. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly. | Piccadilly "Really Are They Carrots?"  photo credit justapinch.com 1 1/2 lbs carrots, cooked 6 -8 tablespoons butter 3 eggs 1/4 cup flour 1 1/2 teaspoons baking powder 3/4-1 cup sugar 2 tablespoons brown sugar 1/4 teaspoon cinnamon Preparation: Put in food processor until smooth. Pour into greased baking dish. Bake at 350 degrees for one hour. |
You say, 'If I had a little more, I should be very satisfied.' You make a mistake. If you are not content with what you have, you would not be satisfied if it were doubled.
-Charles Haddon Spurgeon
Lovely Holiday Relish  image/recipe credits simplyrecipes.com 2 cups washed raw cranberries 2 skinned and cored tart apples 1 large, whole (peel ON) seedless orange, cut into sections 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be) Preparation: Using a grinder or food processor (or by hand- yikes!)- chop fruit into an even coarse relish (your preference on how fine but watch not to turn to mush). Add sugar and let sit at room temperature for about an hour or until sugar melts. Store in the refrigerator.  | Crazy Easy Carmel |
