Jesus saves – Page 6 – Meghan E White

The Big Five-Oh!

November 30, 2022 meghanewhite

Here’s where it all began for me. My first professional photo shoot. A photographer was going door to door, and my mom agreed to have my two-month old photos taken. The photographer positioned my chubby little arms in different poses. I was a very calm baby so I cooperated. The pictures are some of the few baby pictures I’ve got. I am the fourth of five children, and we were lucky to have any pictures from childhood at all. When I was young parents did not chronicle every single moment of a child’s life. You got the highlights and that was good enough.

I am fifty years old as of Thursday, November 24th, 2022. My birthday just happened to land on Thanksgiving this year. I celebrated by having a delicious turkey dinner with all the fantastic sides. It was a low key day, and I loved it. I am a pretty low key kind of a person. I don’t enjoy a lot of attention, so a chill day with my family is a dream day.

Back to turning half a century old. I suppose I should feel bad, or sad about aging, but I don’t. I feel good. Actually, I feel great. I still feel like myself, but better. Not better because I am so wonderful. I am comfortable in my skin, even if it’s a bit more wrinkly. I am just grateful for this life God has given me. My pastor used to say, “That breath you just took, you can thank God for that.”

My life is in God’s hands. He has already decided when my life will end. He has not given me the knowledge of an exact date. I am to trust Him, and know that He has a plan for me. So I do my best to trust Him, but I’m not always good at it. I am a planner and not knowing the future has tested my faith time and time again. The Lord knows this about me, and graciously walks me through my challenges, fears, and doubts. He is faithful, even when I am not.

I’m still breathing as of this writing, and God is not done with me yet. It could be tomorrow when He calls me home, maybe another ten years. Or maybe in fifty years! Which seems so strange. On that day, will I hear, “Well done, good and faithful servant,”? That’s my prayer, but I fall short often. Thank God for His amazing grace.

For some, turning fifty means it’s all downhill from here. The best years are over. I disagree. I’m just getting started. I’m ready for what’s next. I know who holds my future. I know who will carry me through every trial. I know who will never ever leave me. His name is Jesus. He is my Lord and Savior. Thank you Jesus for saving my life, and giving me hope. Thank you for my birthday. Thank you for today, and each day you have blessed me with. I don’t want to waste what You have given to me. Life is a beautiful gift.

Yet you do not know what your life will be like tomorrow. For you are just a vapor that appears for a little while, and then vanishes away. James 4:14, NASB

From one vapor to another, have a great day.

Love you all,

Meghan

Food

My Favorite Pumpkin Pie

November 18, 2022 meghanewhite

I love pumpkin pie. I grew up with my mom making pumpkin pie using sweetened condensed milk, which is very good. Many years ago I was given this amazing pumpkin pie recipe using whipping cream, and I’ve never looked back. You’d think all pumpkin pies are the same. They are not.

Many store bought pumpkin pies are bland, and just not that great. I always prefer homemade over anything store bought. My only exception to this is the infamous Costco pumpkin pie. Those are delicious. The reason I love this pumpkin pie recipe is it makes a light, fluffy, and perfectly spiced custard pie, with just the right amount of sweet. Pumpkin pie can be a bit gelatinous, and this amazing recipe is light, creamy, and fabulous.

Happy Thanksgiving!

I will praise God’s name in song and exalt Him with thanksgiving. Psalm 69:30

Pumpkin Pie

Yield: 1 pie

Ingredients

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon cinnamon

pinch of salt

1 cup granulated sugar

2 eggs

1 (15oz) can of pumpkin

1 cup whipping cream

1 unbaked pie shell

Instructions

Preheat oven to 425°
In a large mixing bowl combine all dry ingredients. Beat in the eggs until the mixture is fluffy. Stir in the pumpkin, then stir in the whipping cream.
Pour pumpkin pie mixture into a prepared pastry filled pie pan.
Bake at 425° for 20 minutes. Reduce heat to 375° and bake an additional 30 minutes, or until a toothpick comes out clean.
Cool completely and enjoy!

Notes:

The pie will rise in the oven and get fluffy while cooking. Once it cools it will shrink down a little bit.
If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking.

Marriage

27 Years Ago

September 30, 2022September 30, 2022 meghanewhite

These two were in love and having a great time on their honeymoon in San Francisco. After twenty-seven years, these two are still in love. We may be a bit older, with a few more wrinkles, but hey, we’re still here by the grace of God.

San Francisco was not our first choice for a honeymoon destination. We wanted to go to Paris. We were researching going to France, from books. Remember books? Ha ha ha!! This was the early days of the world wide web. My dad offered to send us to France if we exchanged a big fancy wedding for a much simpler one. That was incredibly generous of my dad. Thank you Dad!

The decision ultimately came down to me. I was a very young, soon-to-be bride, who wanted my dream wedding. So I chose the beautiful, fancy wedding over the fantasy honeymoon. I don’t regret my wedding at all. I do regret not choosing Paris. I would like to tell twenty-two year old me, “Go to Paris, you dummy!”. My choice was made, and we had a fantastic honeymoon. Lots of great food and fun in an amazing city.

We have nothing exciting planned to celebrate our anniversary today. Tom is working 12 hour night shifts right now, and he works tonight and all weekend. But that’s life. And sometimes, that’s married life. You go through challenges and challenging times. You have mountaintop experiences where you are high-fiving each other because you made it with the Lord’s help. And when you are in the valley together, you hug each other, and hold on to one another, and trust God to make a way. And He does make a way, every time.

So today I celebrate my husband, Tom. He’s a good, Godly man, who leads our family, and works tirelessly to provide for us. I also celebrate the wonderful gift of marriage. God made marriage and it is good. Thank you Lord for carrying us all these years. It is by Your amazing grace that we are here today. You get all the glory, all the honor, and all the praise!

A little side note. I keep every card Tom has given me over the years because the words mean so much. He has always chosen the most gorgeous cards and I cherish them. I am a card hoarder. I feel better now that I confessed. Here is one of the anniversary cards he gave me, several years ago. It’s so pretty!

And though one may be overpowered, two can resist. Moreover, a cord of three strands is not quickly broken. Ecclesiastes 4:12

Thanks for coming along with me today!

Love you all,

Meghan

Food

Grilled Salsa Roja

August 25, 2022 meghanewhite

My family loves salsa. We have eaten so much of this wondrous, spicy, delectable sauce over the years that it flows through our veins. That may be a slight exaggeration, but we have consumed our fair share of every kind of salsa. We love everything from restaurant salsa to store bought. Our favorite salsa is homemade.

Fresh salsa can’t be beat. This super simple recipe for salsa roja is fantastic. Just as good, if not better than any restaurant. A few minutes on the grill brings out the sweetness of the tomatoes while adding a rich flavor. I use an immersion blender, but a regular blender works well too. If you have never made salsa this is a great one to try.

Happy Eating!

You will keep in perfect peace the steadfast of mind, because he trusts in You. Isaiah 26:3

Grilled Salsa Roja

Ingredients

2 lbs Roma tomatoes

1 large onion cut in half

3 to 6 garlic cloves

1 large bunch of fresh cilantro

1 jalapeño pepper

juice of 2 limes

3/4 – 1 tablespoon salt

1/2 tablespoon black pepper

Instructions

Preheat grill to high.
Grill onion halves for 5 to 10 minutes. Long enough to char the onions, then remove them.
Grill the tomatoes and jalapeño long enough to char them. When the tomato skins split on all sides remove them from the grill. This takes just a few minutes.
Using tongs, remove the tomato skins and cut off the stems.
Place grilled tomatoes, onions, and jalapeño in a large mixing bowl. Add garlic, cilantro, lime juice, salt and pepper. Blend thoroughly with an immersion blender. Or place all ingredients in a regular blender and blend.
Taste, and adjust salt and pepper to your liking.

Notes:

Half of one jalapeño gives the perfect amount of spice. Add more or less to make it as hot as you like.
Add more or less garlic to your preference.

Food

S’mores Bars

June 29, 2022 meghanewhite

I love s’mores. When our kids were little, camping was a summer tradition that included campfires and s’mores. There is something so heavenly about toasted marshmallow and chocolate sandwiched between two graham crackers. Kuddos to a Girl Scout troop leader, from many years ago, for creating this lovely treat. It’s now a classic.

I have been experimenting with these wonderful bars since last summer. I wanted all the goodness of a s’more without the use of a campfire. After many attempts and tweaks, I feel good about sharing this winning dessert with all of you. It’s so simple, yet full of the perfect amount of sweetness to put a smile on your face.

No fire is required, just the heat of your oven. The Hershey chocolate bar is essential to get that nostalgic taste. Feel free to use chocolate chips if you prefer. Use as much or as little marshmallows. Tweak the toppings to your liking. Bring this to a barbecue or a potluck for a fun treat. To all my s’more loving friends out there, you will love this one. Enjoy!

Happy Eating!

Blessed are the peacemakers: for they shall be called the children of God. Matthew 5:9

S’mores Bars

Ingredients

3/4 cup salted butter ( 12 tablespoons) softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg yolk

2 sleeves of graham crackers ( use 14 for the crust and the remaining 4 crackers for the topping)

6 Hershey chocolate bars (regular size)

10 oz. bag of mini marshmallows

Instructions

Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil.
Place 14 graham crackers for the crust in a food processor to make fine crumbs. Break up 4 graham crackers into bigger chunks and save for the topping.
Using a hand mixer, cream butter and sugars. Add the egg yolk, and the graham cracker crumbs. Mix until combined. Press the crust mixture evenly into pan.
Bake crust for 20 to 25 minutes, until lightly brown. Let cool for 5 minutes.
Place 6 Hershey bars on the hot crust. As the chocolate melts use a rubber spatula to spread out evenly.
Sprinkle approximately 1 to 2 cups of the marshmallows on the melted chocolate. Now sprinkle about half of the broken graham cracker crumbs on top. Add another 1/2 to 1 cup of marshmallows on top of that. Now add the remaining graham cracker crumbs.
Change the oven to broil on low. Put the bars under the broiler for 2 to 3 minutes depending on how toasted you want the marshmallows. Stay by the oven and watch. Marshmallows can burn quickly. Let cool. Cut into bars and enjoy!

Notes:

Place the warm bars in the fridge to speed up cooling.
Spray a knife with cooking spray for easier cutting.
Store at room temp to keep the marshmallows soft.
Extend the foil or parchment over the edge of the baking dish and then pull the bars out when you are ready to cut.
Use as much or as little marshmallows as you prefer.
If you don’t have a food processor, use a freezer bag and a rolling pin to smash the graham crackers.