Today is the Sabbath. Preparation takes faith. We pray over every meal that it will give nourishment to our bodies. It reminds me of growing up on the ranch. We would ask a blessing on the hay we fed the cows asking that it would be nourishing for them even though sometimes the hay was a little moldy from being bailed too wet. God hears prayers. Dad's calves were always 20 pounds heavier than others in the country when we took them to market. Meals are stretched, health is granted, food tastes better and inspiration comes when we employ faith to use what we have. God listens.
Breakfast: French toast with homemade cherry plum syrup. The syrup came from plum jam I bottled from ornamental Newport Plums on a tree in our front yard 12 years ago. It is delicious and takes a gourmet twist when we add cherry Jello, blend and heat.
Lunch: Funeral potatoes with Chicken, green salad, corn, and orange jello with tangerines topped whipped cream/vanilla yogurt. The potatoes were boiled with 2 oz of Zatarain's Crab Boil. We ordered a case over Christmas to make a cajun potato salad. I hoped the spice would help reduce the need for a savory meat at the meal. It worked. The potaoes are spicy hot from the cayenne pepper and other seeds in the mix. My husband loves the bite and flavor that comes through the cream of chicken soup, cheese, and yogurt mixed in the dish.
Dinner/Snack: Cinnamon toast, brownie tidbits (leftover from a goody tray), and cookies