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August 23, 2011 jennifer Gardening, Musings on Life and Beauty

I got the children off to school this morning and the little ones immediately ran upstairs to play upon returning. I was left in a quiet room with a heart that didn’t feel quiet.

I felt drawn outside for an early morning visit with my flowers. I’ve neglected them lately as the push and pull of “urgent” things has swept back into our lives.

This zinnia caught my eye.

It wasn’t the largest, or the showiest, or the most white. It wasn’t even the prettiest. But it’s shape made me think.

It is open. Reaching for the sun. Like a dainty teacup it sits ready to catch any drops of water that might land within its petals. It’s fully open, the tips of the white petals curling back, reaching, ready, risking. Its stem is tall and straight, thrusting the flower as high as it can reach.

Do I have courage to live this way? Are there areas in which I’m holding back? Am I open, reaching, ready?

It takes faith to open our hearts like this zinnia has opened its petals. It takes faith to live with open hearts, submitting to all that God thrusts upon us. Sometimes the sunlight and rain come gently. Sometimes it scorches or downpours. But a flower’s full beauty comes when it’s open. I have a feeling life’s full beauty (and mine as an individual) comes the same way.

This was a precious reminder for me this morning, a tutoring moment. I have all these mixed up feelings inside. I need to be still and open my heart to what the Lord has in store for me. I must trust that it is wonderful. I must stand tall and straight, open and ready, reaching toward the Light of the World and thirsting for the Living Water.

Like this red dahlia, when we’re open we catch the water. And our souls may be like watered gardens.

Jennifer

Apricot Custard Pie

August 6, 2011 jennifer Desserts

We picked apricots as a family recently. I’ve never been a fan but the children are enjoying them and I figured I’d better make something with them. Much as I enjoy making pies, I haven’t made many fruit pies and this summer seems like a good time to try some. So I went recipe hunting.

I have no idea how I happened upon this recipe , but I tried it and it’s fabulous. As in, it might be my new favorite pie. The slightly tart taste of apricots with the sweet custard and subtle crunch of almonds was amazing . Meaning, I had more than one piece and was grateful I have a big family to share with so I couldn’t eat more.

Apricot Custard Pie from Tongue in Cheek 1 pie crust fresh apricots 1 cup sugar 2 large egg yolks 3/4 cup cream 2 Tb. corn starch (mixed with 1 Tb. cold water) pinch salt 1/4 cup sliced almonds Peel and halve apricots and arrange them side up in the pie crust. Mix together sugar, egg yolks, cream, corn starch and salt. Pour over apricots. Sprinkle with almonds. Bake at 325 for 35 minutes (mine needed a few more minutes than that).

I was so anxious to try this pie that I didn’t even make a crust. I grabbed a frozen one out of the freezer and had the pie assembled in less than 10 minutes. It was simple, easy to make, and more delicious than I thought it could be.

If you’re looking for ways to use apricots, this is a worthy one! I’ve also got several other fruit pie recipes I’m excited to make. YUM!

Hopeful Homemaker

Apricots and Vintage Pyrex

August 5, 2011 jennifer Musings on Life and Beauty

I am not an apricot lover. I am not a Pyrex collector. But I am in love with how beautiful these apricots are in the one vintage Pyrex piece I own.

We picked these apricots, my children and I, from a tree at the bottom of the hill. They loved the adventure of climbing ladders to pluck the orange fruit from branches. I went from little one to little one, holding them up above my head to reach the apricot they spied. I helped the older ones move and balance ladders so they could climb much higher. And I took a deep breath and let my 5 year old son grow up a little bit more as he climbed higher and ventured further than ever before. I held my breath as I watched him, positioning myself to catch him if he fell but he didn’t. He was careful but steady, cautious but sure. It was a precious moment to watch.

It’s really not surprising that the only Pyrex I’d love would be blue and white striped. I love the soft colors and the bright orange of the apricots together. As complimentary colors, it’s a combination that never grows old.

While I admire the color, my children happily eat fresh apricots (or “ape-er-cots”, as my three year old daughter calls them) and dream of an apricot tree in our own yard. I sigh with happiness for these golden moments of childhood, when adventure lies in age-old activities such as harvesting fruit from a tree. This is summer to me, and I wish it would never end.

Jennifer