Talking through hard things...

After a good night's sleep, I enjoyed breakfast with my mom.  Then, over a second cup of coffee, we began talking about Dad and feelings that surprised us while he was in the hospital when he began having complications and then when he left us for heaven.  It's been hard to go through. We both have been dealing with guilt over things we didn't do for Dad in the hospital that we wish we had done.  Beth Moore's book, So Long Insecurity, has been wonderful to help me work through those feelings.  Mom is reading that book, too.  I look forward to hearing about the healing God will work.  I'm also going to go to Grief Share with her this Sunday night at her church.

I told Mom that God had been teaching me the last few months that what I consider a hard thing is not necessarily God's perspective of the same event.  I am at a place now where I am beginning to trust God again even though I am a little fearful of the hard things that He could allow.  At least I am no longer angry with God.  Believe me, it is such a relief!

II Corinthians 1:3-4 says, "Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort; who comforts us in all our affliction so that we may be able to comfort those who are in any affliction with the comfort with which we ourselves are comforted by God." God has comforted me and I was able to openly talk with Mom so we could both share what has been on our hearts without fear of judgment.  God is good!

It's hard to believe it's almost been a year since Dad passed away. I miss him but am so glad that if he can't be here with us, he is with the Lord, whom he loved and served.


Today's Recipe - Mexican Quiche Appetizer
Mom made this for breakfast today - it was one of Dad's favorites because of all the cheese.  It comes from the Colorado Cache Cookbook.

1/2 cup butter
10 eggs
1/2 cup flour (you can use gluten-free all purpose flour)
1 teaspoon baking powder
dash salt
3 - 7 oz. cans of diced green chiles or 2-3 Anaheim chiles, grilled
16 oz. cottage cheese
4 cups shredded Monterey Jack cheese (I use 2 cups)

Melt butter in 9 x 13 baking dish.  Whisk eggs in a large measuring cup.  Add next three ingredients, stir.  Add melted butter, chiles and cheese. Pour into baking dish. Bake at 350 degrees for 45-50 minutes or until knife comes out clean when inserted in center. Cut while hot, but let cool slightly before removing from pan.  Makes 24 appetizers.

You can make this quiche ahead and refrigerate after it is baked and cooled.  To reheat, bake at 325 degrees for 15 minutes.