Beauty

It used to be that there was that person in my life whom I desired to strive to be like.  She was generally sweet and kind.  She was pretty in an undone kind of way.  She was polite, encouraging, prayerful, Godly.  She was a trusted adviser.  She was constant and unchanged by circumstance.  She was strong and full of the Faith of an Adoring Father.  She strove for the attention of One.


She was a picture of what I hoped to be.  She was someone to watch, as if those things in the Bible were a little more attainable because she had attained them.  She was beauty, without the airbrush.
 
Sometimes I see a fiery spark among the dull shadows, but the heat dies out, just like my own. 

Where is that strong woman of Faith?  I liked her.  I miss her.  

Super Soft Chocolate Chip Cookies

Everyone loves a great chocolate chip cookie, but not everyone likes theirs the same.  Some like them chewy, some like them crispy, some like them soft.  You can start with a great recipe, such as the good old Toll House Chocolate Chip Cookie recipe, and tweak it in order to get the consistency of cookie you want.  My brilliant Sister-In-Law gave me the tip to double the flour in the original recipe.  That's how you end up with soft, fluffy cookies!  Don't be scared to experiment with the amount of flour.  You'll feel like a professional baker when they turn out amazing!

Here's my batch.  Don't they look fantastic?!

Ingredients

• 2 1/4 cups all-purpose flour (Doubled to 4 1/2 cups for soft batch)
  
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional) - I omitted these
  

Directions

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Some helpful hints: 

• Don't bother making these if you don't have a stand-up mixer.  The dough will be pretty tough to hand mix.
• Use mini semi-sweet chocolate chips.  They're much easier to stir into the dough and you don't need the full 12 oz.  (I used about 8 oz.) 
  
• Use your hands to roll the dough into 1" balls and flatten them with your palm a bit to help them bake all the way through.  The dough doesn't spread much at all, so you can place them about 2" apart after flattening.
• To make these GF, use a GF baking mix.  If you use Pamela's (which in my opinion is the best) make sure to cut down on the butter a bit.
  

Happy Baking!

Why I Love Libby

This is why I love Libby:

How to Make a Pumpkin Pie

Learning the proper steps on how to make pumpkin pie from scratch is well worth the effort, for no shortcut method can match the flavor and texture of pumpkin pie made from scratch. Described below are the necessary steps for making a traditional pumpkin pie from scratch using homemade pumpkin puree (rather than using canned pumpkin puree or a pumpkin pie mix). The homemade puree can be used for preparing any pumpkin pie recipe, as well as for many other dishes in which fresh or canned pumpkin puree is an ingredient.

Selecting the Pumpkin

When selecting a pumpkin for making a pie, be sure to choose a small pumpkin that is a variety specifically grown for eating, such as sugar, cheese, or milk pumpkins. They may also be called pie pumpkins and generally weigh from 2 to 4 pounds. Do not select the Jack-O-Lantern variety, which is not as sweet and has flesh that is tough and stringy. Select one that has good orange coloring and is heavy for its size. It should be firm, free of blemishes and have its stem intact. Pie pumpkins will yield approximately 1 cup of puree per pound of pumpkin.

Once the pumpkin has been purchased, it can be stored in a cool, dry area for approximately a month. Do not store in temperatures below 50°F. Do not refrigerate fresh pumpkins or wrap in plastic.

Pumpkin Preparation

Wash the exterior of the pumpkin with cool water to remove any dirt and debris from the outer surface.
Remove the stem from the pumpkin and cut the pumpkin in half lengthwise.
Scrape out the seeds and stringy fibers from the center of the pumpkin using a metal spoon. Discard the stringy fibers and if preferred, the seeds can be saved for roasting.
Leave the pumpkin in halves or cut into quarters if desired.

Preparing Fresh Pumpkin Puree

		Preheat the oven to 350°F. Coat the cut surface of the pumpkin halves with vegetable oil.
		Place pumpkin halves cut side done in a roasting pan. Add 1 cup of water to the pan.
		Place the pumpkin in the preheated oven and bake for 60 to 90 minutes. The pumpkin should be baked until the flesh is very tender. Poke with a fork to check for doneness.

Note: The pumpkin halves can also be cooked in the microwave. Place the halves in a microwave-safe dish, add 1 cup of water and cover. To fit properly in the microwave-safe dish, the halves may have to be cut into smaller pieces. Place in the microwave oven and cook on high for 15 minutes. Test for doneness by poking with a fork. If not completely tender, return to the microwave and continue to cook for 5 minute intervals, checking tenderness after each interval.

When the pumpkin has cooked to proper tenderness, remove from the oven and place on a cutting board or cooling rack. Allow to cool until it can be handled comfortably.
Scrape the flesh out of the pumpkin halves and discard the skins. Place pumpkin flesh in a large bowl.
Mash the pumpkin by hand using a potato masher. Mash until all the pumpkin is a smooth consistency.
Another method that can be used to puree the pumpkin is to mix it with a hand mixer. A blender or food processor can also be used.

		Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Be sure the sieve is placed in a bowl to catch the liquid as it drains from the pureed pumpkin.
		Cover the puree with plastic wrap. Place in the refrigerator and allow puree to drain for at least 2 hours. Drain overnight if possible.
		After draining, the puree should be about the same consistency as commercially canned pumpkin. If the puree will not be used immediately, place it in an airtight container and store in the refrigerator for 24 hours. For longer storage, freeze the puree in measured quantities. Mark the container with the date, contents and quantity. Freeze up to 3 months.

Making Fresh Pumpkin Pie

The recipe below is for a traditional pumpkin pie. The pumpkin puree can also be used in any recipe calling for commercially canned pumpkin. A 15 oz. can of pumpkin is equal to 1 3/4 cups of pumpkin puree.

Traditional Pumpkin Pie
Ingredients:
	1 single pie crust, 9 inch 1 1/2 c. pumpkin puree 1 1/2 c. heavy cream 1/2 c. brown sugar 1 tbsp. flour 1/2 tsp. salt 1 tsp. ground cinnamon		1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/2 c. light corn syrup 3 eggs, beaten 1 tsp. vanilla whipped cream for serving

Have the single 9 inch pie crust prepared and chilled. Preheat oven to 350°F. Combine flour in with the brown sugar and stir until they are evenly distributed.
Add the brown sugar and flour mixture to the pumpkin puree and heavy cream. Beat until well blended.
Add the salt, cinnamon, ginger, and cloves. Stir into pumpkin mixture.
Add corn syrup and beat until well blended.

		Add the beaten eggs and vanilla to the mixture.
		Beat the eggs and vanilla into the mixture until thoroughly mixed.
		Pour pumpkin filling into the unbaked pie shell.

Place the pie in the preheated oven and bake for 50 to 60 minutes. Check after 30 minutes to see if it looks like the crust is going to brown too much. If so, place a piece of foil over the pie. Remove the foil for the last 10 minutes of baking time so crust will finish browning.
To check for doneness, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done. Or, gently shake the pie and if about an inch of the center jiggles a little, the pie is done. The center will set from the heat of the pie after it is removed from the oven. If more than just the center jiggles, continue to cook and check for doneness at 5 minute intervals.
When the pie is done, remove it from the oven and allow it to cool completely before serving. Serve with a spoonful of whipped cream on each slice.

Storing Pumpkin Pie

Refrigerate: Whole and leftover pumpkin pie should be stored in the refrigerator. Allow the pie to cool completely (approximately 2 hours) and then cover with plastic or place in an airtight container. The pie can be stored in the refrigerator for up to 3 days.

Freezing: It is not recommended to freeze baked pumpkin pies. Freezing can affect the quality of the pie, causing it to become watery when thawed. The filling can become heavy and no longer have a custard-like texture. It would be better to freeze the pie crust and the pumpkin puree separately and then preparing the pie just before it is needed. Thaw pie crust and puree in the refrigerator.

I'm off to make my pumpkin rolls...not from scratch...and people will like it better that the ones from scratch.

Thanks Libby!

Love you,

Burkulater

Surrender to Fitonia

I feel defeated.

It's not because I cannot keep up with the house.

It's not because there is still no paint on our walls.

It's not because the sun is going down earlier.

It's not even because my husband is at a State game when he should be at a U of M game.

It's because I habitually kill every stinkin' houseplant I get my hands on.

Here's what's irritating:  I've tried reading and following directions for my variety of plants.  I've tried fertilizing/not fertilizing.  I've tried moving locations.  I've tried doing nothing.

The results?  Death.

Here's a nice picture of my Fitonia.

I've had it for 3 years.

So, the next time you come over and notice my beautiful plants, I will say, "Thanks," but we'll both know they're plastic.  Maybe one day I'll do plastic ones outside, too.  We have a few neighbors who think people won't notice that their hot pink Impatients are still happily blooming in the middle of November.

Welcome to Classyville.

Father of Confusion?

Please tell me how this makes sense.

My sweet cousin, whom I view as my little sister, has been diagnosed with brain cancer, as many of you know.  She was one day away from taking her nursing boards when she went to the E.R. because of severe migraines.  Since then, she's endured the rigors of cancer, the uncertainty of her life, the anxiety of the waiting place, and the pain of the flesh.

She planned to work the oncology unit at Children's Hospital when she graduated.  From the time she first announced she would be a nurse, this was her goal.  Now she is the patient.  Why would God put her through all of this if she intended to do so much good with her life and for the children placed in her care?  How could He allow it to happen?  What about her family?  Why do they have to endure such hardship?

We ask these questions in some form or another all throughout our lives.  Why do I have to endure this, God?  What are you doing?  Why does God allow war, suffering, death, destruction, disease, famine?  If He is so powerful, why wouldn't He prevent such atrocities?  And it makes us angry, these thoughts.  It makes us proud, these lies.  It makes us believe we have it more together, that we understand what we would do if we were the Almighty Father, creator of all.

What if we said everything we thought?  What if we hurt someone every time we wanted to?  What if our hearts were clearly on display for everyone to know?  What if everyone in the world were like this on the outside?  Wouldn't the world look a little different?  Think of how differently you would look at me.

But, God sees it all.  He knows our hearts, our desires.  He knows when you feel like you want to break your marriage vows.  He knows the destructive thoughts you have about yourself.  He knows what you wish you could do to make them remember never to cross you again.  He knows our ugly.  He knows our pain.  He knows it all.

What if the notion that the trials of the world are all God's fault is misplaced blame?  What if He has a plan: a plan for the good?  What if he knows everything, and we do not?  What if He made a way for us to spend eternity with Him, instead of living life for ourselves?   What if all the wickedness in the world was not from God?  What if it is Satan we should be mad at?

What if God did decide to cast out all the disease and evils of the world?  Would we even be here?

I know if my heart were on display, I wouldn't deserve to be. 

So instead of questioning the Almighty Father, instead of telling Him what to do, we wait here, by the grace of God, in this place, for Him to come, cast The Destructor down to that lake of fire forever, and live in perfect peace with My Deliverer, not forgetting that He has already cast our sin as far as the east is from the west away from Him, so we will enter into the Glory of His Love forever, after death has claimed only our skin and these bones, as long as we believe Him.

Now, that is something to hold on to.  That is the peace that will pass all understanding, whether it be war, suffering, death, destruction, disease and famine.

"And He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away."  Revelation 21:4

This is what I believe.

My Husband

Can I please give a shout out to my amazing husband?

Yes.  Of course I can.  It's my blog.

1.  He's awesome.

2.  He made dinner and my birfday cake!  (He doesn't cook or bake.)

3.  He tells me to go do something fun when the house starts feeling like a jail cell.

4.  He taught my daughter that the most important thing to look for in a guy is his love for God.

5.  He serves me every day.

6.  He talks all mushy-gushy to the baby no matter who is around.

7.  He gets ridiculously excited when our boy is out on the ice.  Pride radiates from his pores.

8.  He does bottles, poo-butts, tears, cuts, pick-up, drop-off, AND PMS-E wife stuff without ever complaining.  In fact, he literally does everything without complaining.  I'm not kidding.

9.  He didn't bite my head off when I told him I might want the newly painted kitchen olive green.

10.  He never wins board games.

11. He needs me to help him do math.  I love to do math.

12. He politely tells me why I am not dying from the new worry of the week.

13. He rubs my back every night.

14. He makes me popcorn every night.

15. He never flirts with other women.

16. He has an extreme amount of integrity.

17. He gave me 3 beautiful children who all look like him.

18. He always plunges the toilet, kills those nasty millipedes, and various other creatures I leave trapped under bowls.

19.  He loves me.

20.  And last but not least:

He can do "Blue Steel" and rock the most militant of all Nerf guns. 

I could burst.

Give a shout out to your spouse!

Veteran's Day

Thank you to all the U.S. Veterans, and current soldiers, who have fought so boldly and courageously to ensure our freedom.  America would not be what it is today without you.  From the bottom of our hearts here and the Burkulater Mansion, we appreciate everything you have done and will do for our country.