Every Friday night we do our best to slow it down.
Between ranching, ministry,foster care,homeschooling,and fighting 3 autoimmune diseases there is a tendency to hold a lot of tension, and hurry. The past week was particularly busy and I found myself actually forgetting at least 5 different things that were important.
So when Friday approached, I was ready.
Our respite care baby had been safely returned to the foster parents,fresh from a getaway for the two of them. It was a blessing to be able to facilitate a safe place for their foster while they were away reconnecting.
After looking at the clock it felt like a countdown to blast off before Shabbat dinner.
I quickly went to my hair stylist for a fresh cut. Fighting against neurogenic burning on my scalp means that there is a lot of relief from pain when my very thick hair is cut short. I love my stylist who is a new believer in Christ. We have a good time together chatting, and she always tells me she is praying for me. We decided to do a hidden undercut short bob so that the pain on my neck would be relieved. It felt glorious! The pain on my scalp is much more manageable now.
I did the grocery shopping, and got everything I would need to make our family Sabbath dinner. My favorite thing is to put a fresh vase of flowers on the Sabbath.
A very western style Sabbath dinner indeed, but it works for us! My father loved the cornbread so much, and typically he does not like the classics to be "messed with". But, I got loads of compliments from his side of the table.
For the cornbread it is very simple. If I am eating it, then I will use Bob's Red Mill gluten free mix, but if others are eating I will use Jiffy. Make your batter according to directions. Now add one small can of green chili, and two handfuls of shredded cheddar cheese. Bake according to directions and you have Southwestern Cornbread!
The coleslaw was an invention of my own after scouring the internet for AIP friendly recipes. I used ;
1/2 a shredded and finely chopped green cabbage
1/2 an english cucumber, peeled and finely chopped
1 handful of cilantro chopped
2 cups of shredded carrots finely chopped
3-4 tablespoons of organic olive oil
2 cloves of finely diced raw garlic
1 tablespoon of ground ginger
Take the last three ingredients and put them in a mason jar with a pinch of mineral salt and pepper. Shake it.
Toss all the veggies and dressing together, and enjoy!
We had a lovely family dinner. This is my favorite thing about living close to family and that is our peaceful Sabbath dinners.
The next day, I went to a special women's ministry event at our church where we watched The Chronicles of Narnia . It's a personal favorite of mine. My mother and I enjoyed it so much. Then it was back home for rest and relaxation.
We went to church the next day and served in our ministries, that morning I prepped the crockpot with a whole organic chicken, well seasoned with garlic and mesquite smoked salt. We often have people over after church for discipleship purposes. We typically spend Sunday afternoon ministering or/ and getting ready for the week ahead. I did a little bit of rearranging some things in our bedroom, and having fun with some new essential oil blends.
I love cowgirl/Bohemian styles and decided to turn my mannequin into a display for my favorite accessories.
The oils I used for this blend were Blue Spruce,Lime,and Peppermint. It was so refreshing! I have used essential oils for at least 10 years, and am a big fan of their properties.
All in all , it was a restful weekend. I did manage to finish two audio books this previous week, so look out for a book review coming soon.
Be blessed in your days ahead, and may the Lord keep you by His side, Laurie
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