Joining SARAH again...and I know I'll be the last one on the list...
The two shots below are actually from the week before; however, these ladies are so sweet and very intentional with their "shawl ministry"...I didn't want to forget to share how excited I get when we get to visit and work together...love it!
A special ANGEL prayer square was made for Katie by Ms. Beverly--I had to get a picture of this sweet woman who loves to share her talents with those who are suffering.
Still working on getting stronger and longer with my workouts; and thanks to BeStill&Know, she's motivating me to stay consistent with our workouts. Her gym has more equipment and it was very comfortable working out in her air conditioning on Monday :)
Once we were done, I knew we needed to get a pic, so we decided to do the COOL thing and put on our glasses so you couldn't see the
obvious pain and strain re-ignited sparkle in eyes from the cardio work (or the lines around our eyes)
On Saturday I finally took the opportunity to make INA GARTEN's PLUMB CAKE TATIN...it tastes great and you can't tell that I
overfilled an 8" pan with the batter for a 9" pan and the batter flowed out of the pie pan all over my oven had a couple of interruptions while it cooked...I was just thankful I was able to get it out of the glass pie pan.
Plum Cake "Tatin"
INA GARTEN Prep Time: 15 min
Cook Time: 1 hr 0 min Level: Intermediate Serves: 6 servings
6 tblsp (3/4 stick) unsalted butter, at room temp, plus extra for greasing dish
10/12 purple plums, cut in half/pitted 1 3/4 cups gran’d sugar, divided
2 extra-large eggs, room temperature 1/3 cup sour cream
1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract
1 cup plus 2 tblsp all-purpose flour 1/2 tsp baking powder
1/4 tsp kosher salt Confectioners' sugar
Preheat oven to 350 degrees. Butter 9-inch glass pie dish; arrange plums in dish, cut side down.
Combine 1 cup of granulated sugar and 1/3 cup water in a small saucepan and
cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer.
Swirl pan but don't stir. Pour evenly over plums.
Meanwhile, cream 6 tablespoons of butter and remaining 3/4 cup of granulated sugar in bowl of an electric mixer fitted with paddle attachment, until light and fluffy.
Lower speed and beat in eggs one at a time. Add sour cream, zest, and vanilla and mix until combined. Sift together flour, baking powder, and salt and, with mixer on low speed, add it to butter mixture. Mix only until combined. Pour cake batter evenly over plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, invert cake onto a flat plate. If a plum sticks, ease it out and replace it in design on top of cake. Serve warm or at room temperature, dusted with confectioners' sugar.
We're so blessed, we opened a new wing (in our church) today...and we named it after one of our saints that recently passed away...it will be known as the Gibson Wing and his wonderful, sweet wife, Ms. Daisy, was able to be with us for the consecration.
My Sunday school class sure enjoyed our new surroundings; we started a 50-day adventure on the book of Mark
The largest area of the new wing is dedicated to our youth group...THE WAREHOUSE will be our new gathering/ worship space for middle/high schoolers. We're blessed to enjoy a new conference room, offices, a large stage, audiovisual enhancements, a new cafe...(cup o' joe, hot chocolate, soft drinks and lite snacks)...and we can cook in a mini kitchen, should we need to provide for a special event (without having to go upstairs and interrupt the BIG kitchen).
We're so EXCITED....is such an UNDER STATEMENT!
Hope you have a great week...
DD starts school 2morrow! Ugh, 5:45am is going to come so quickly...