Sunday, June 30, 2013

Bread For The Journey



Do you have people who speak encouragement and truth into your life? Are you listening to the encouragements and truths from God as you read His word?

Ever since I can remember my dad has been that person to me. Many years ago he made a list for himself that he titled 'Rules to Live by'. At appropriate times in our adult lives our dad has shared his personal life rules with us as a means of encouragement. Attached to each of his rules is the key...scripture. Scripture is not a list of rules, but rather it's truth, spoken by God, filled with guidance and encouragement to live by.  When I read my dad's list I say "really?" Then I go to scripture and God says to me...."yes....you can do all things with My help". (Philippians 4:13)
  1. Never complain: 1 Thessalonians 5:16,17 Be joyful always: pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus.
  2. Never give up: Joshua 1:7a Be strong and courageous....
  3. Never feel sorry for yourself: 2 Corinthians 5:9a  So we make it our goal to please Him.



Saturday, June 29, 2013

Camping Fare

Summer is upon us...and many of you are likely off camping this weekend.  I am out in the Canadian Rockies...enjoying the scenery, the company and the food...of course!  What's a camping trip without good food?  There's nothing like combining food and fire and cooking up some great campfire treats.  I'm going to share with you a few of our family favorites...things we like to cook over the fire with the grands.

Everyone loves s'mores.   But not everyone knows that s'mores are made so much simpler with the use of  buttery biscuits topped with the perfect layer of melt-in-your-mouth milk chocolate. I usually use Petit Écolier biscuits...but recently have been using Celebration brand.


Roast your marshmallow to perfection.  Sandwich it between two cookies...and enjoy a classic campfire dessert with a bit of a twist.  When I purchased a a package of the cookies and marshmallows this week...the cashier asked if I was planning to put the two together.  I explained how they made great s'mores.  She thought that was the most brilliant idea...and was going home to give this method a try!  So...in case you have never made s'mores this way...I thought I'd pass along the tip.

Banana boats are always a hit...for all ages.


Stuff a banana (skin on) with toppings of your choice (things like peanut butter, chocolate chips, and marshmallows)...wrap in heavy foil and roast over an open fire.  After about five minutes...un-wrap and enjoy the ooey-gooey goodness right out of the boat.  Ice-cream and chopped nuts are always a nice addition!  For detailed instructions...you will have to check out the recipe in the Celebrations cookbook on page 133.

Another camping favorite  is the 'bush pie'. A bush pie is basically bread stuffed with a filling of your choice...and then cooked inside a cast-iron bush pie maker (available at any sporting goods store).



We used pizza toppings inside our bush pies...and cooked them two at a time inside a double bush-pie-maker.  Our grands love them!  We have also tried the dessert version...which is filled with any pie filling or Nutella and bananas.

For breakfast...or anytime...try cinnamon snakes.



Cover the wiener sticks with tinfoil...then wrap long strips of dough around the foiled end (we used refrigerated Pillsbury crescent dough) and roast them over the open fire until golden. Brush the cooked 'snake' with butter and roll in a cinnamon/sugar mixture.  So good!


And here is a favorite camping lunch that doesn't even need a fire!  Walking Tacos are always a treat. Purchase the single-serving size nacho chips...slit the bag...and make up your nacho plate right in the bag. Again...complete instructions can be found on page 135 of the Celebrations cookbook.
 
And those are the Saturday tips for this week...a few campfire food ideas while the season is upon us.

Have a wonderful weekend!

Friday, June 28, 2013

Poppy Seed Roll


Nice little treat for a morning or afternoon break. The lemon glaze adds a zesty flavor. If you don't like lemon..is there anyone who doesn't??..then just skip the lemon and make a vanilla glaze!
This sweet bread is also excellent for toasting or for french toast.

Dough:
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 2 teaspoons yeast
  1. Heat milk and butter until very warm, add sugar, and salt. 
  2. Whisk in beaten eggs and vanilla. 
  3. Mix in flour and yeast, adding 2 cups of the flour at once, then add the rest 1/4 cup at a time until dough is smooth. Knead for 5 minutes.
  4. Place in greased bowl and let rise until doubled in bulk.
  5. Roll out as for cinnamon buns.
  6. Spread on the filling which has cooled.
  7. Roll up starting at the wide end, sealing edges and ends.
  8. Place sealed side down on a parchment lined cookie sheet. 
  9. Let rise until almost doubled in bulk, approx 30 minutes.
  10. Bake at 350º for 25 to 30 minutes.
  11. Cool and drizzle with glaze.
Filling:
  • 1/2 cup 10% cream
  • 1/2 cup brown sugar
  • 1/4 cup poppy seeds
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  1. In a saucepan, bring milk, sugar, and poppy seeds to a boil.
  2. Mix in beaten eggs slowly,  whisking constantly until well combined,
  3. Cook 5 minutes over medium heat or until thickened.
  4. Cool.
Glaze:
  • 1 cup icing sugar
  • Juice of one medium lemon
  • Whisk until smooth.

Thursday, June 27, 2013

Strawberry Spinach Salad

This strawberry salad has an orange flavored twist in the dressing. I love it!
Ingredients:
  • 1 small bag spinach (about 8 - 10 cups / 170 g)
  • 1 cup sliced strawberries
  • 1 small zucchini, thinly sliced
  • 1/4 cup feta cheese
  • 2 Tbsp. pumpkin seeds
dressing
  • 3 Tbsp. frozen orange juice concentrate
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. poppy seeds
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
Method:
  1. Shake up dressing ingredients in a small jar and pour over salad ingredients just before serving.
 
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Wednesday, June 26, 2013

Roasted Garlic


Roasting garlic is a simple process. Garlic bulbs are a cluster of little cloves in skin. When the whole bulb is roasted the garlic in each clove becomes soft and the flavour mellows. The uses for roasted garlic are many. If I know I'm going to use it in an Italian dish such as a pasta or pizza sauce or to rub onto foccasia bread before baking, I like to add a sprig of rosemary during roasting. If I'm going to use the roasted garlic to add to salad dressings, guacamole , salsa or humus I leave out the herbs. Once roasted, don't discard the olive oil the garlic has been roasted in as it's full of flavour and can be added to your dishes along with the garlic.

Ingredients:
  • whole garlic, you can do one or as many as you like
  • olive oil, enough to drizzle over and make a shallow puddle for the garlic to sit in
  • salt and pepper
  • sprig of fresh rosemary, optional
Method:
  1. Peel the outer layer of skin off garlic bulb, leaving the bulb in tact.
  2. Cut the top off the whole bulb, exposing the inside of each of the cloves.
  3. Place the garlic cut side up in a little roasting dish, or on a double piece of tin foil that is large enough to pull up and over the clove to seal as it roasts.
  4. Drizzle olive oil over the garlic making sure it runs into each little clove. Add enough so the bulb is sitting in a little puddle of oil.
  5. Add a sprinkling of salt and a few grinds of fresh pepper.
  6. If adding rosemary place on top of garlic and give it a little drizzle of oil.
  7. Place lid on garlic roasting dish. If using foil, place in a pie plate and seal up. The plate will catch any oil if it escapes.
  8. Place garlic in oven pre heated to 375- 400º for 40-45 minutes. For such a small item I often bake it along side something else as I'm not heating the oven for only this. I also place the foil packaged cloves right on the BBQ and roast it along side what's cooking on the grill. 
  9. Remove from oven. Remove lid or open foil and allow the garlic to cool slightly before squeezing out of the cloves.
  10. To remove garlic, pick up whole bulb and gently squeeze softened roasted garlic right into the olive oil in the baking dish or onto another dish if you don't want it in the oil. 
  11. To use mash with a fork and add to your recipes. 
Serving suggestion: for a quick appetizer spread roasted garlic onto a slightly butter toasted baguette and top with your favourite cheese. (try adding a few garden fresh tomatoes before you add the cheese) Place under the broiler for a minute or two.....but watch it so it does not burn.! Serve immediately. 
Garlic after roasting.

Tuesday, June 25, 2013

Bagels Gluten Free




I have tried several times to make gluten free bagels that satisfy me the way the regular wheat ones used to that were my favourite order at Tim Horton's.  I finally am happy with this recipe.
I like the plain bagels  with poppy seed tops,  toasted and spread with cream cheese but you can change up the recipe by adding  your favourite flavours and toppings.
  • 1 cup warm water 
  • 2 tsp sugar 
  • 1 tsp unflavoured gelatin 
  • 1 1/2 tbsp. traditional yeast 
  • 2 lg. egg whites 
  • 3/4 cup millet flour 
  • 3/4 brown rice flour 
  • 1/3 cup white bean flour (or chick pea flour) 
  • 2/3 cup cornstarch 
  • 1/4 cup potato starch 
  • 1 tbsp potato flour 
  • 1 tsp xanthan gum 
  • 1/2 tsp salt 

  • sweet rice flour 
  • olive oil 
  • boiling water 
  • 1/4 cup sugar 
  • 1 egg white plus 2 tbsp water for wash 
  1. Mix sugar, gelatin and yeast then stir into 1 cup warm water and let proof (until doubled in volume) 
  2. Blend together all dry ingredients and set aside. 
  3. Break egg whites in bowl of stand mixer and beat until frothy. 
  4. Add proofed yeast and stir.   
  5. Add all the dry ingredients all at once, stir until liquid is absorbed and then beat on higher speed until dough is smooth and elastic -- about 1 minute. 
  6. Dough will be a little sticky -- that's good ... turn it out on  counter  dusted with sweet rice flour. Knead lightly until dough is just nice to handle. 
  7. Form a roll and cut it into 10 even pieces. 
  8. Oiling hands liberally with olive oil..  take each piece and form into a round flat disk. Try to make it as as smooth as possible - any cracks will magnify when  baking. 
  9. Place disk on parchment lined cookie sheet -  poke your finger down through the middle and twirl the disk  around to form the centre hole of the bagel. 
  10. Using fingers or fine pastry brush oil the tops of the bagels. Place pan of bagels  in warm place to rise for about 45 minutes. 
  11. Put pan of water on to boil -- make sure it is at least 1 1/2 inches deep  - the bigger the pan the more bagels can be boiled at one time.
  12. Pre-heat oven to 425 degrees. 
  13. When bagels have finished rising,  place them in the hot oven to flash bake them for 4 minutes. 
  14. Remove them from the oven and turn the oven down to 375 degrees. 
  15. Placing the bagels upside down in the boiling water,  boil them for three minutes, then turn them right side up to boil for another three minutes.   Lift them out of the water back onto the parchment lined pan.  
  16. Using the egg white wash  brush tops and add your favourite topping. 
  17. Bake for about 30 minutes until golden brown.  



Monday, June 24, 2013

Peanut Butter Cookies



 One can never have enough cookies in the house when one has grandchildren and adult children.  It's always a pleasure when they walk in the door and they smell the fresh aroma of their favorite cookie. My little grandson always looks at me with his big grin and says,  "Oma, I snitched a cookie!" as he digs his hand into the cookie tin. This is our favorite recipe and we've used it for years.

Ingredients
  • 1/2 cup butter
  • 1/2 cup peanut butter 
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup chopped nuts (peanuts, cashews)
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Method
  1. Cream butter, peanut butter, sugars, and egg.
  2. Blend in flour, nuts and dry ingredients.
  3. Cover and chill for couple of hours.
  4. Heat oven to 375.  Grease cookie sheets.
  5. Shape dough into 1 inch balls.
  6. Place three inches apart.
  7. Dip fork in flour and flatten in crisscross pattern.  
  8. Bake for 10 minutes.
Serves 3 dozen cookies.

Sunday, June 23, 2013

Bread For The Journey




God's Word, the scriptures, are never a 'quick read'.  
There is always a message that becomes clear only with a thoughtful consideration of a text. 
God so desires that we know Him, 
and His character is revealed in so many ways as we search out His messages to us, 
recorded  in the book we call The Bible.  
I recently read the following verse from Song of Solomon.   

   The flowers appear on the earth; 
The time of singing has come, 
And the voice of the turtle dove 
Is heard in our land. 
Song of Songs 2:12
As I thought about these words, wondering what wild flowers had to do with turtle doves,
 one word came to mind. 

FAITHFUL 

Every spring, out of a ground left dormant through a harsh winter, 
the flowers burst forth, fresh and beautiful,  awoken out of a sweet sleep. 
And the turtle doves ?   
The turtle doves, who mate for life,  have become the emblem for love and faithfulness , 
inspiring poets and musicians.  
What convincing evidence God has put into His creation to portray His faithfulness to us.!
His faithfulness to fulfil every promise He made to us can be counted on,  
as surely as we take for granted that the wild flowers will bloom in spring 
and 
the turtle dove will never tire of cooing his love song to his mate. 

Saturday, June 22, 2013

Bev's Kitchen Reno Update


Back in February, I posted that we were beginning kitchen renovations.  My old Kitchen looked like this:


My wishlist included an island, a window seat and double wall ovens. That required moving the wall between the laundry and kitchen.  We had to start somewhere so Harv removed the desk and started punching holes. 

Our niece, Monica works for a cabinet maker so Harv enlisted her help to remove the cabinets. 
 They hung a few of them in the garage for extra storage during the reno.
After the demolition of the old space, this is how the kitchen looked: - you'll note that wall between the kitchen and hall is gone! 

The door to the garage was moved over into the laundry room.    

Before long the kitchen was a jumble of wires, tools, and lumber.


We widened the doorway from the front hall to make for a more open feeling.

A friend helped me choose colours and finishes.



 After several weeks of work the painters came in and shortly after that the flooring was laid.

This is the interior of my new walk-in pantry which is conveniently located in the corner between the stovetop and the fridge.
Then it was time to lay out the boxes for the cabinets. 
It got more exciting each day as we watched the kitchen take shape.


It was hard to wait as the cabinet installer painstakingly fitted each cabinet into place.


One of the most exciting days was when the quartz countertops were installed. The sinks were the last to go in and as it is pretty hard to cook without a water source, I had to wait.  I'd been pretty patient until then, knowing that all good things take time but that last week was the hardest. 
 I could hardly wait to start stocking my new space.


My pantry, seen on the right, is L- shaped and the appliance garage seen below the dark cabinet on the right has a door which slides up and down by pushing a button under the upper cabinet.  My clever husband came up with the idea.  When the appliance door is down you'll not know it is there as it will match the rest of the backsplash.

Coming in the front hall, this is the view now.

Isn't this an amazing pantry? The picture on the left shows how the countertop extends into the appliance garage.  Below you can see the huge drawers for storing my pots and dishes and the little side cabinets are perfect for items like oil, baking soda, vinegar, vanilla and salt and pepper.


 This view is looking towards the front hall.  The display cabinet above the table is another one of my husband's great ideas.  A perfect place to display the platter my sister in law gave me as well as a certain cookbook that is very meaningful to me!


So here is the almost finished kitchen.  We still have to get the upholstery done on the window seat and choose a backsplash and there is a bit of trim and electrical that needs to be completed. 
 That will all happen in the next while but in the meantime 
I am delighted with my new kitchen.  
We were so  fortunate to have had excellent tradespeople for the whole project and are grateful for their dedication to excellence. It's given us a gorgeous space.










So now you can picture me in my kitchen as I cook for family and friends
.(Be assured though, it will be a bit messier once I get cooking!)




Friday, June 21, 2013

Apple Pecan Chicken Salad

After enjoying a salad much like this at a local restaurant on occasion...we began having a copycat version at home.  Apples and spicy pecans combined with chicken and greens and a vinaigrette dressing make a delicious full-meal lunch.  Pick up a rotisserie chicken at the grocery store...or throw a few chicken breasts on the grill.


Apple Pecan Chicken Salad
  • 8 cups mixed greens or baby spinach
  • 1/3 cup sliced red onion
  • 1/3 cup crumbled blue cheese (or feta)
  • 1 Granny Smith apple, chopped (or add some chopped red apple for colour)
  • 1/2 cup spicy sugared pecans* (recipe below)
  •  1 1/2 cups rotisserie chicken, skin removed and cut into bite-size pieces 
  • Apple vinaigrette dressing* (recipe below)
  1. Layer greens, onion slices, blue cheese, chopped apples and spicy pecans on a salad plate.
  2. Top with chicken pieces.
  3. Drizzle dressing over salad to taste.

Dressing:
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons Dijon mustard
  • salt and pepper to taste
  1. Place dressing ingredients in a small jar.  
  2. Put on lid and shake.

Spicy Sugared Pecans:
  • ½ cup white table sugar
  • 2 cups pecan halves
  • generous pinch cayenne
  1. Heat sugar, nuts and cayenne in heavy medium skillet over medium-low heat, stirring occasionally with wooden spoon. 
  2. After several minutes, the sugar will begin to look sticky...and then begin to melt.  Stir continually, coating the nuts with the melted sugar.
  3. When sugar is completely melted and turned amber in colour, remove from heat  and spread nuts on a foil lined pan. 
  4. Allow to cool and break into pieces. 
 


Thursday, June 20, 2013

Kale Pesto



 We planted garlic last year about this time and wondered if it would be okay since garlic is usually planted in fall.  It wintered just fine and now it is ready for us to harvest.
Earlier this week I went out to the garden, cut some kale off the plants, pulled a bulb of garlic and and had pesto made in minutes.  Pesto is delicious to eat in many different recipes and today I am sharing how I made the pesto and how I served it. Pesto was traditionally made with a mortar and pestle, but I made it simply with a food processor.  


  • 1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
  • 2 cloves fresh garlic (crushed)
  • 3/4 cup toasted walnut halves
  • juice of 1 fresh lemon
  • 1/2 cup parmesan
  • olive oil (about 1/4 cup)
  • salt and pepper to taste
  1. Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
  2. Pulse until a paste begins to form.  
  3. Add a drizzle of olive oil and pulse.  Add more olive oil until you have the desired consistency.
  4. Season with salt and pepper.  Refrigerate.
 Kale Pesto Cream Pasta
  • 1 cup heavy cream
  • 1/4 cup butter
  • 8 ounces pasta (cooked according to directions on package)
  1. Heat together heavy cream and butter and simmer 5 minutes.
  2. Use enough enough heated cream sauce to just coat pasta.
  3. Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve!


Wednesday, June 19, 2013

Rhubarb Cream Pie

  • 5-6 cups chopped fresh rhubarb
  • 2 tablespoons water
  • 1/2 - 2/3 cup sugar or to taste (remember that the gelatin powder will add some sweetness)
  • 2 tablespoons strawberry gelatin powder
  • 3 cups graham wafer crumbs
  • 1/2 cup melted butter
  • 2 tablespoons sugar
  • 1 package (4 serving size) white chocolate or vanilla instant pudding
  • 1/2 cup milk
  • 2 cups whipping cream
  • Slightly sweetened Whipped Cream and fresh strawberries for garnish
  1. Combine rhubarb and water in a medium saucepan and bring to a boil, stirring well.
  2. Turn heat down to simmer and cook until rhubarb is soft, stirring once or twice.
  3. Add sugar and gelatin powder and continue to simmer, stirring, until gelatin granules are completely dissolved.
  4. Remove from heat and let cool until cold.
  5. Combine graham wafer crumbs, sugar and melted butter to make crumbs.
  6. Divide crumbs evenly between 6  half pint mason jars, spooning them lightly into the bottom of each jar. Set aside while you make the filling
  7. Combine pudding powder, milk and cream in a large mixing bowl
  8. Beat until thick.
  9. Spoon 1 cup of the cold rhubarb sauce into a small dish and set aside.
  10. Fold 1 cup sauce into pudding/cream mixture, until sauce is completely incorporated. (Save any remaining sauce as an ice cream topping.)
  11. Place 1/2 cup rhubarb/cream filling over crumbs in each mason jar.
  12. Divide the reserved 1 cup rhubarb sauce among the 6 mason jars, spreading the sauce evenly to the edges of each jar.
  13. Divide remaining cream filling among jars spreading carefully over rhubarb sauce.
  14. Screw tops on jars and refrigerate until serving time.
  15. To serve, open jars and top each with a dollop of whipped cream and a fresh strawberry.

Tuesday, June 18, 2013

Black Eyed Bean Salad

My mom has made this salad for many years and I'm always happy to see it at barbeques and picnics. It goes well as a side with burgers, ribs or chicken. Mix it like a potato salad . . . small white beans with a black eye. (The beans turn light brown when cooked)  
Ingredients: 
  • 1 1/2 cups black eyed beans
  • 1 1/2 tsp salt
  • 3 hard boiled eggs, chopped
  • 1 small shallot sliced fine or green onion
  • 1 Tbsp fresh finely cut dill or 1/2 tsp dried
dressing:
  • 3 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 2 Tbsp vinegar
  • 1/2 tsp salt
  • pepper to taste
  •  
Method:
  1. Rinse beans and cover with about 6 cups water and salt. Bring to boil an simmer for about 60 - 75 minutes, until done.( Add more water if needed.)
  2. When done, drain and rinse with cold water.
  3. Mix with eggs, shallot and combined dressing ingredients. Garnish with dill or pea shoots. Serves 6-8 as a side.




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Monday, June 17, 2013

Cottage Cheese Rolls


I have been making these tasty rolls for almost 30 years now. My cousin Anne shared the recipe with many of us. They can be served on a tray of dainties glazed with a thin layer of icing, or with out and serve them along side a bowl of soup and salad. Either option that you choose to serve them, they are delicious. A very quick and easy to make recipe that is very popular among our circles and in our churches, but perhaps for some of you it is a new recipe. This recipe is frozen before it bakes, so they are always served freshly baked which is great when you have company.

Dough
  • 2 cups of unbleached flour
  • 1 1/2 cups of creamed cottage cheese (1% works fine too)
  • 1 cup butter or hard margarine
  • pinch of salt optional
  1. With a pastry blender cut the butter into the flour and salt if using.
  2. Add the cottage cheese and knead into a ball of dough just comes together like you would for biscuits.
  3. Divide dough into 4 equal parts.
  4. Chill the dough for a few hours as this dough is very soft and sticky if you don't
  5. Roll each ball into a 10-12" circle. Cut into 12 equal pieces.
  6. Starting at the wide end roll towards the narrow.
  7. Place them on a parchment lined baking sheet and freeze.
  8. Take them out of the freezer. Preheat the oven to 350 and bake for 20-30 minutes (no need to thaw them first). When they get golden brown flecks they are done. So watch your oven carefully. Each oven bakes slightly different hence the time difference.
  9. Serve them plain or glazed.
Glaze
  • 1 cup icing sugar
  • 3-4 tablespoons milk 
  1. Mix these ingredients together and lightly brush over warm rolls.
Check out Julie's Gluten Free version here.

Sunday, June 16, 2013

Bread for the Journey


Blessed be the Lord, who daily bears us up; 
God is our salvation.  
Psalm 68:19 ESV

 

Today I am most thankful for a Heavenly Father who gathers me up in His arms...protects me...comforts me...and forgives me.  He is my salvation.  I sing along with Brian Doerksen's lyrics to Faithful Father...a song of praise to my faithful heavenly Father.


Father I can't explain this kind of love, this kind of grace
I know, I still break your heart and yet you run to welcome me

This is my song of praise to you
For who you are and all that you do
from the moment my life began, you have been faithful

Father, I love the way you hold me close and say my name
I know, when my life is through my heart will find it's home in you

And I'm still amazed when I think about the day that I returned.
Blinded by my own addictions and grief, I began my journey
expecting rejection, but secretly, secretly hoping for mercy
And while I was still a ways off rehearsing my lines, you saw me
and you ran to me... you ran to ME! And I began to speak and I said
"Father... I've been unfaithful and I am no longer worthy to be called
you son..."
"Welcome home son, I've been waiting for you!
I AM FAITHFUL! And I will always be your faithful father"

This is my song of praise to you
for who you are and all that you do
From the moment the world began
You have been faithful

You have been faithful, forever faithful...Father.



I had a father who held me on his lap, and carried me when I was too tired to walk on my own two feet...and led by example...and knew how to give good gifts.  I still have him...and am so thankful for that!  Not all of us have had that kind of an earthly 'daddy'.  Some have no daddy at all.   But each one of us can celebrate this Father's Day by knowing that we have a Heavenly Father who is waiting for us...to gather us in His arms, to protect us, to carry us, to bless us with good things.  His most precious gift is that of spending eternity with Him.  Let us put our trust in the greatest Dad of all.

"Come to Me, all you who labor and are heavy laden, and I will give you rest."
Matthew 11:28