A wonderful weekend...

I don't know about you all, but I am slightly tired after a wonderful weekend with family and friends.  God blessed us with beautiful weather for Easter Sunday and the kiddos played outside all afternoon and evening until the sun went down.  There was no complaining when our daughter told our granddaughter that it was time to go to bed! 

It is so precious to see these little ones beginning to understand that Easter is a celebration of what Jesus did for us on the cross and by His resurrection.  It warms my heart.


Fly Lady

Monday is Home Blessing Day.  After having a houseful of kids running in and out, my house needs cleaned.  But, because of rainy days predicted this week, I really need to do more yard work.  My granddaughter and I will go purchase flowers for the shed garden and plant them.  She enjoys being outside and helped my honey and me rake and sweep on Saturday after we trimmed the roses.  It has been fun teaching her the names of the flowers and plants we water every morning, too. 


Middle East Update

The U.S. Navy has deployed another ship to the Persian Gulf as tensions continue to mount over Iran's nuclear program.  Syria and Egypt are still a source of much concern. 


Recipe - Charroset
This is an adaptation of a Passover recipe from Clive Berkman.  Charroset is part of the Seder meal and represents the bricks and mortar the Israelite slaves made while they were in Egypt.

6 cups Granny Smith apples, peeled, cored and grated or finely chopped
1 cup roughly chopped pecans
1 cup golden raisins
2 small lemons, juiced
1/2 cup honey
1 tsp cinnamon
1/4 cup pomegranate juice

Mix the apples, pecans and raisins in a bowl.  In another small bowl or cup, whisk the lemon juice, honey, cinnamon and pomegranate juice.  Pour over the fruit and nut mixture and stir until fruit and nuts are well coated.  Refrigerate until chilled.

This is yummy on oatmeal, by the way!