I process life with my heart, my gut, and my instincts. Usually not logically. Sort of like the Scarecrow in The Wizard of Oz.
Take blogging, for instance. When I first started, I decided it would a good idea to write dozens of posts in advance and pre-schedule them.
But my heart wouldn’t cooperate.
What if my creativity dries up? Then what? I’ll be an ex-blogger? An un-blogger.
But each week an idea comes.
A gentle thought–so tiny, yet it sparkles.
Almost like manna from heaven.
Impossible to ignore.
And along with fresh ideas, God’s provided readers.
This Thanksgiving I’m grateful to you, Dear Readers.
You’ve demonstrated God’s faithfulness to me.
Thank you for the privilege of your time.
Thank you for reading, for each comment, and most of all, for you friendship.
We connect hearts here, don’t we?
Wouldn’t it be fun to gather at my cabin? I’d fix cheesecake and plenty of coffee and sweet tea.
We’d have a sure ‘nough PORCH PARTY, wouldn’t we!
I believe today’s message is…
If God’s calling you into a new adventure, no need to fret. He’s faithful. He’ll provide. His way. In His time.
“Your love, O Lord, reaches to the heavens, Your faithfulness to the skies…” Psalms 36:5 NIV.
Easy Gluten-free Cheesecake
Midel Gluten-Free Ginger Snaps (1 1/2 cups) Just use regular graham crackers if you don’t eat gluten-free.
1/2 cup melted butter
3 (8-oz) packages softened cream cheese
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/4 cup sugar
1 (8-oz) sour cream
Melt butter. Pour over cracker crumbs. Press into bottom of spring form pan (or use a 9 inch Pyrex dish). I always use a spring form pan. Set aside.
Separate eggs. Beat whites separately until stiff but not dry. Set aside.
Beat cream cheese, eggs yolks, sugar, and vanilla. Fold in egg whites. Pour over crust. Bake at 350 for 50 minutes. Mix sour cream and sugar. Pour over cheesecake and bake for 5 minutes.
With so much love and gratitude,
The Wizard of Oz from Flickr Commons