Abundance

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Soup!

I call this colorful concoction "Abundant Garden vegetable soup with Chicken". Beautiful red and yellow potatoes from my mother-in-law's garden, rich zucchini, yellow squash and one spicy red pepper, just to flavor it up, from my Grandmother's garden along with a chicken breast, broth, carrots, celery, minced garlic and olive oil make up this soothing meal. Mhmm, topped with some freshly grated Parmesan, and paired with sliced and diced fresh-from-the-garden Honeydew melon, it makes for a delightful treat! And I must say, quite an abundance of beauty. I always strive to create colorful, healthy meals for my family because when it's pleasing to the eye, it begs to be eaten.





The overflow of praise and thanksgiving from our grateful hearts has already begun as we reflect on and enjoy the abundant blessings of this summer's gardens. The renewed sense of Fall is in the air today. Beautiful.

Great Grandma's Oatmeal cookies

(tweaked just a tad to my liking)

Set oven to 350 degrees.

1 cup butter flavored shortening

1 1/2 cups organic brown sugar

1/2 cup organic cane sugar

2 large brown eggs, slightly beaten

1 t real vanilla

1 1/2 cups organic flour

1 t baking soda

1 t sea salt

3 cups oats

Butterscotch chips (optional)

Mix sugars and shortening. Add eggs and vanilla, mix well. Add flour, soda and salt, mixing slightly. Lastly, add in the oats and butterscotch chips, stirring well. Drop by big Teaspoon full onto baking stone and bake for 10 minutes. Then enjoy!

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