Multitude Monday and its’ Menu Musings

Each day offers us the gift of being a special occasion if we can simply learn that as well as giving, it is blessed to receive with grace and a grateful heart.

-Sarah Ban Breathnach

holy experience

238. laughing out loud with Jada to the point of tears

239. Jada’s beautiful, free-spirit and

240. her smile

241. slowing down to enjoy life because

242. it is a gift after all

243. reflecting on God’s past provision for our family

244. anticipation over His future provision

245. His eye that’s on the sparrow and how it keeps watch over me too

246. reminder from the cashier at the grocery store to enjoy my girls and

247. to remember they are blessings

248. and for his accent that prodded me to have love for the nations

249. rhythm of life

250. free babysitters so

251. Kevin and I can be together, un-distracted and

252. share a quiet meal together

253. our little, quiet, comfy cottage

254. cool air

255. sunshine and warmth

256. our mechanic who

257. stopped by to jump our car so we could

258. get it to the store for a new battery and that

259. fixing the car was a minimal cost compared to what it could have been

260. our income tax return to be able

261. to save AND give…

262. to purchase our vehicle…

263. to take care of necessities…

264. and even have extra blessings leftover!

265. visit from an old friend

266. assurance of home-educating our children and

267. the joy and rewards in doing so

268. privilege of praying for others

269. Sabbath rest

270. one-on-one time with baby Ellie

271. the JOY that she is

272. the Spirit’s gentle prodding

273. daily remembrances of

274. how much of a blessing Kevin is to me and

275. a gift I don’t deserve

276. baby’s first haircut

277. soft, whispy brown hair that graces her head

278. Ashtyn’s thankfulness for:

279. “Ellie”,

280. “God”,

281. “my daddy”

Tri-Color Pepper SteakHealthy Steak Recipe Picture

(from “So Easy” by Ellie Krieger, a registered dietician and also holdinga Master’s in nutrition from Columbia University)

You will need
4 teaspoons canola oil
1 ¼ pounds top round, London broil, or flank steak, thinly sliced
5 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons (about 3 cups)
4 garlic cloves, sliced
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 tablespoons low-sodium soy sauce
1/2 teaspoons freshly ground black pepper
11/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
3 cups cooked rice

What to do
1. Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.
2. Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue cooking until peppers are softened and onions are translucent, about 5 minutes more.
3. Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes. Serve over rice (we use brown rice).

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