Anna

Thoughts on General Conference

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conference-points

 

Our Church holds two conferences annually to our worldwide membership and this year I was actually able to attend the Saturday afternoon session in the Conference Center in Salt Lake City, Utah, USA.   While in Salt Lake I was able to take a really cool picture of the spires of the Salt Lake LDS Temple.  As I was preparing a spiritual thought for today, I just really wanted to share the photo I took and also a few thoughts from other conferences that I have watched and taken notes from.  Hope you gain something from what I share today:

  • It is not the work of the Lord that is frustrated, but the work of man.
  • In spite of conditions in the world today, we live in a consecrated time.
  • Your calling isn’t about what you’ve done, but what the Lord can do through you.
  • Simplify your approach to discipleship–start where you are.
  • No matter where we are, we are the Lord’s agents.  We are always on His errand.
  • We are not aware of what the Savior’s sacrifice has done for us.
  • It’s not the trial, it’s the load.  Bearing it is necessary on our path to eternal life.  Don’t expect to carry it alone.
  • Keeping covenants empowers us–stay firmly on the path.
  • We were tutored in the pre-existence and were given trials and challenges unique to us.
  • Learn to recognize the power of the Atonement in your life.  
  • The Lord sees weaknesses differently than he does rebellion.

 

Okay, that’s it for now.  Time to get ready for church.  Happy Sunday!

Iced Herbal Tea

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iced-herbal-tea

 

You probably think I’m crazy for posting an iced beverage recipe when, in most places, it is CLEARLY an Autumn day.  But here in the south, Summer is still trying to hold on. Heck, it was 84 degrees here at 7:00 last night.  I found this recipe online while searching for soft drink substitutes.  Seriously, Coke is my drink of choice right now and I know that is not healthy.  Working on it.  It’s a process.  

Anyway, this is my 2nd or 3rd attempt at finding something that actually tastes good and, face it, herbal tea can take some getting used to, especially if you are used to soft drinks and all that sugar–because I will NOT drink diet soda.  Don’t even get me started on that one.

Hope you enjoy this recipe.  It’s really simple and cheap in case you don’t end up liking the combination of teas that you use.  I couldn’t find the Red Zinger at the 2 grocery stores I went to, so I substituted a Zinger that was red, but probably wasn’t the intended flavor in the original recipe.  It’s still good though!  I know it will grow on me.  Try this recipe after an invigorating leaf-raking session!

Iced Herbal Tea
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Ingredients
  1. 4 Celestial Seasonings Lemon Zinger tea bags
  2. 4 Celestial Seasonings Raspberry Zinger tea bags (Red Zinger was the original flavor)
  3. 4 cups pure apple juice
Instructions
  1. Steep the 8 tea bags in 4 cups of boiling water for 10-12 minutes.
  2. Discard tea bags; combine the tea with the apple juice.
  3. Refrigerate until cold. Serve over ice
Notes
  1. I think serving this in a pint--or quart if you're really thirsty-mason jar is awesome. Something about those jars just really makes a cold drink even more refreshing!
  2. I found (big surprise) that I needed to add a little sweetener to this recipe, so I just used some Agave nectar. Experiment with your favorite one.
Adapted from Ina Garten, Barefoot Contessa
Adapted from Ina Garten, Barefoot Contessa
Mormon Mavens https://www.mormonmavens.com/

The Vital Need for Daily Protection

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read-your-scriptures

 

Can you agree with me that the world is a crazier, darker place right now than it has ever been before?  Daily reminders abound to freak me out.  Stress over the presidential election, terrorism rising at a deadly rate,  wars and rumors of wars, natural and not-so-natural disasters everywhere you turn.  Maybe I need to stay away from Facebook, or watch the national news a little less–though that is hard to do.  And then there is the busyness of everyday life!  My goodness.  So much going on, and not enough time to sift through it and choose over Good, Better, Best.

Today, as I pondered what to share with you, an image came to mind that I did see on Facebook.  A friend had shared this and when I saw it, it immediately gave me a sense of peace.  

 

I was reminded that if we will take the time to do our personal spiritual preparation–study, meditation, scripture reading, praying, whatever you do to connect to a higher power–we will be protected and will be putting on a spiritual armor that will help to protect and shield us, as much as possible, from those things that would attempt to destroy us and pull us down to a level where we just do NOT want to be.

Do this for yourself, do this with your families.  Strengthen your soul.  Prepare for your everyday battles.

 

Image Source: I do not know where this image originated.  If you do, please let me know and I will give appropriate attribution.  Thanks.

Morning Orange Drink

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morningorangedrink-2

 

Here’s an oldie but goodie.  I promise some newer recipes in the upcoming days, but lately I have been way to busy to even think about cooking.  Ever had a few weeks like that?  Yeah.  I retired from a 10-year part time job a couple of weeks ago, but had to come out of “retirement” to do some more training for my replacement, and I just got back from a week-long trip to visit my daughter in Idaho–great trip, by the way.

So rather than not post a recipe today, I am bringing back one of the first recipes I posted, like probably my second one from 5 years ago! The source?  A recipe that I had taped to the blank pages in our Brew Family Cook Book that I had always wanted to try, but had never gotten around to.  Oh come on.  You know you do the same thing!  This recipe looked yummy and so I tried it and yeah, it was good.  Somewhat like an Orange Julius, so enjoy.

Morning Orange Drink
Serves 4
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Ingredients
  1. 1 can (6 oz.) frozen orange juice concentrate
  2. 1 cup cold water
  3. 1 cup cold milk
  4. 1/3 cup sugar
  5. 1 tsp. vanilla extract
  6. 10 ice cubes
Instructions
  1. Combine the first 5 ingredients in a blender; process at high speed.
  2. Add ice cubes, a few at a time, blending until smooth.
  3. Serve immediately (probably because it will separate if it sits a while).
Adapted from Country Woman Magazine
Adapted from Country Woman Magazine
Mormon Mavens https://www.mormonmavens.com/

 

Salsa Verde

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salsa-verde

 

Saucy Recipe #2!  Okay I warned you last week we would have two sauces in a row.  Can I just say QUE RICO!  That means, another yummy recipe for you to try  out.  This is a tasty, fresh, cooked version of what you might have had in your favorite Mexican restaurant.  Hope you enjoy this dish!  Adios!

Salsa Verde
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Ingredients
  1. 2 lbs. green tomatillos, husks removed and rinsed
  2. 2 garlic cloves peeled
  3. 2 serrano chilies, or more for taste
  4. 1 c. cilantro leaves
  5. 1/4 c. white onion, roughly chopped
  6. 1 t. kosher or sea salt, to taste
  7. 2 T. safflower or corn oil
Instructions
  1. Place the tomatillos, garlic cloves, and chilies in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change color from a bright to a pale green, are cooked through and are soft but are not coming apart.
  2. Place tomatillos, garlic and chile (start with one and add the other if you need more "heat") and 1/2 cup of the cooking liquid in the blender and puree until smooth.
  3. Add the cilantro leaves, onion and salt and process again. Adjust for taste with salt.
  4. Heat the oil in a pot over medium heat. Once it is hot, but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens and deepens its flavor and color. Turn off the heat.
Notes
  1. Sauce can be stored in a closed container in the refrigerator for weeks. However, the heat level of the sauce will fade with time.
Adapted from Pati's Mexican Table
Adapted from Pati's Mexican Table
Mormon Mavens https://www.mormonmavens.com/

What’s In Your “Wallet?”

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This Mormon Morsel was posted on November 27, 2011.  This same story was mentioned in a Relief Society lesson this past week and I thought it would be appropriate to share again.  I love the message here!
 
I was looking up information on http://www.lds.org/ for my upcoming lesson in Young Women and I saw this video for youth called “The Lost Purse.”  Oh my goodness.  It really makes you think about what your “stuff” says about who you are.  Take a look at this video.  I, for one, am going to check my “purse” and see what I am putting out there about who I am.
 
 
 

 
“The Lost Purse”
 
 

Avocado Cilantro Dressing

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avocado-cilantro-dressing

 

Feelin’ a bit “saucy” today, so you get two sauce recipes a week apart.  It’s been that kind of week and these are quick and easy to do–lucky for me since I am trying to post these ahead of time so I can do all the other stuff I have  get to do this week.  ’nuff said, let’s get crazy with this delish, multi-purpose dressing!

Avocado Cilantro Dressing
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Ingredients
  1. half of an avocado
  2. 1/4 c. Greek yogurt (plain)
  3. 1/2 c. water (more if needed for consistency)
  4. 1 c. cilantro leaves & stems
  5. 1/2 t. salt
  6. 1 small clove of garlic
  7. squeeze of lime juice
Instructions
  1. Blend together and enjoy over salad, on sandwiches, with tortilla chips...
Adapted from 71 Toes
Adapted from 71 Toes
Mormon Mavens https://www.mormonmavens.com/

Italian Meatloaf

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italian-meatloaf

 

In my opinion, one of the ultimate comfort foods is meatloaf. Seriously, thinking about making a meatloaf for my family just makes me think of being a kid again and watching Mom fixing meatloaf for supper, pouring ketchup on top–and did you know there are about 3 different spellings that are pretty much considered correct on that one word?– and popping it in the oven . 

I remember enjoying the smells of good, homemade food coming from her kitchen.  I have her recipe taped in my family cookbook, and that is my go-to recipe, but I saw this one in a newspaper supplement and thought I would try it out.  Made it tonight and I must say I was impressed.  It’s pretty dang tasty.  Even someone else, who must remain nameless, had seconds after we got back from taking a couple of plates of supper to a friend’s house down the road.

Italian Meatloaf
Serves 6
Tasty version of a family favorite.
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Ingredients
  1. 1 1/2 slices of white bread, torn into small pieces
  2. 3 T. milk
  3. 1/2 medium onion, chopped
  4. 8 oz. button mushrooms, chopped
  5. 1 1/2 lbs. ground chuck
  6. 1 egg
  7. 1/2 cup grated Parmesan Asiago Cheese blend
  8. 1/2 t. salt
  9. 1/4 t. black pepper
  10. 12 grape tomatoes, cut into halves (that's what I had, but cherry tomatoes is what the recipe calls for)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine milk and bread in a large bowl. Soak for 5 minutes.
  3. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands, then shape into a loaf and place in a baking dish. Scatter the rest of the tomatoes over the top.
  4. Bake about 50 minutes, or until meat reaches 160 degrees F.
Adapted from Relish newspaper insert
Adapted from Relish newspaper insert
Mormon Mavens https://www.mormonmavens.com/

Fast & Creamy Polenta

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fast-creamy-polenta

 

Ever have one of those weeks where you feel like you just can’t breathe, but you know you have to get certain things done come heck-or-high water?  This week.  Yep.  Pretty much.  For today’s post I thumbed through my magazine clippings for a quick and easy recipe to share with you and found one that I have been wanting to try for quite a while.  How do you feel about polenta?  I have had some yummy versions over the past couple of years and found this recipe in our local paper supplement. Hope you enjoy it!

Fast & Creamy Polenta
Serves 4
"Creamy polenta (cornmeal) is to Italians what mashed potatoes are to Americans." -- relish.com
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Ingredients
  1. 4 cups water
  2. 1 t. coarse salt (I used sea salt on hand)
  3. 1 cup instant polenta
  4. 1/2 cup mascarpone cheese or cream cheese (where in my store is the mascarpone? I used Neufschatel)
  5. Chopped parsley
Instructions
  1. Bring water to a boil in a heavy saucepan. Add salt.
  2. Whisk in the polenta in a steady stream until well combined.
  3. Remove from heat. Stir in cream cheese. Top with parsley.
Notes
  1. Okay, so this doesn't look so creamy. Apparently I thought that the tube of polenta was the instant. LOL! There is obviously another version of polenta that I did not see, and the Walmart guy and I searched everywhere! But this was still good. See how we learn as we go?
Adapted from relish.com
Adapted from relish.com
Mormon Mavens https://www.mormonmavens.com/

Enchilada Sauce

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enchilada-sauce

So, this beach trip my son-in-law wanted me to mentor him in making Chile Rellenos from scratch.  I was glad to do it, since no one realizes how much work that is and having another family member aware of that will score more points for me on Christmas Eve when I am in the kitchen all day preparing our traditional Mexican meal.  I told Allen I would provide the sauce if he would do everything else.  I found this recipe on my Thrive website and I already had all of the ingredients, so it was easy to take the ingredients to the beach and make the sauce there.

Enchilada Sauce
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Ingredients
  1. 2 1/2 c. water
  2. 1 t. chili powder
  3. 1 t. cumin
  4. 1/8 t. cayenne (or chipotle powder)
  5. 1/4 t. THRIVE Chef's Choice
  6. 1 T. THRIVE Chopped Onions, Freeze Dried (I had to use fresh onion this time)
  7. 1 T. minced garlic
  8. 1 t. THRIVE Tomato Powder
  9. 2 T. THRIVE Green Chili Peppers, Freeze Dried
  10. 1/3 c. THRIVE Espagnole (Savory Beef Gravy)
  11. 1 1/2 t. lime juice
  12. 1 T. THRIVE Cilantro
  13. 14 c. sour cream
Instructions
  1. Combine all ingredients in a small pan, except sour cream, bring to a boil, reduce heat and simmer 4-5 minutes.
  2. Puree sauce in blender until smooth.
  3. Return to pan and heat to a simmer. Turn off heat and fold in the sour cream.
  4. Use as a sauce for enchiladas or chile rellenos.
Adapted from Thrive Recipes
Adapted from Thrive Recipes
Mormon Mavens https://www.mormonmavens.com/