Soul Food When You’re Thirsty

This is my favorite Instagram of the week, posted by my son-in-law. It’s possible John may have gotten a similar text from me at some point.

So, what are you thirsty for this weekend?  A prayer walk where you can truly breathe and be present to God? Story reading with kids? A date night? Worship? Conversations with good friends who are refreshing to your soul?

For me, this week has been full of people showing up with delightful “cups of water” I’d love to share with you…

The mailman showed up with this that I’m devouring.

Here’s a quote from the first chapter:

“It’s about the beautiful things we might reclaim and the stuff we may decide to kick to the curb. It’s a book about making peace with unanswered questions and being content to live into the answers as they come. It’s about being comfortable with where we land for now, while holding our hands open for where the Spirit leads us next… Really, it’s a book about not being afraid.” Sarah Bessey

Isn’t that hopeful and lovely? More later on this book…

I posted Wednesday how we got to go to the Catalyst One Day and fill up. I was left thinking about the questions, “What would a great leader do?” and “What would a great wife do?”

But there was more. In one of the talks Andy Stanley did, he reiterated what most of us have read and experienced in the Strengths finder books by  Marcus Buckingham. We waste time trying to shore up the areas where we’re weak. Instead we should lean into our strengths and maximize them. Andy left us with these questions I’m still thinking about that are helpful.

My friend Annalise brought this cake for a potluck dinner we had last week and, Oh. My. Gosh. We all tried not to lick our plates and everyone asked for the recipe.

Note: for those who don’t like pumpkin this does not taste very pumpkinny! Also, Annalise did not put in the spices.
Pumpkin Poke Cake
Adapted from Tortillas and Honey

1 box yellow cake mix
14 oz. canned pumpkin (not pumpkin pie filling)
Spices in red Optional:

1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. dried ground ginger
1/8 tsp. ground cloves
1 14 oz. cans sweetened condensed milk
1 c. heavy cream
1/2 c. powdered sugar
caramel topping, for drizzling

Preheat oven to 350. Grease a 9×9 baking dish.

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the spices until a batter forms.

Pour batter into baking dish and then bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking.

Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour can of the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

In a mixing bowl, beat heavy cream using an electrical mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of cake. Refrigerate for 3-4 hours or overnight. Keep stored in the refrigerator.

Daughter Katy sent me this story, just because she knows how I love sheep, and it made her smile.

Doesn’t this one look like “Hey! I think I can jump! Let me give it a go!”?

“I am the Good Shepherd. I know my own sheep and my own sheep know me.” John 10:14  He’s the One who is going to refresh us in ways that will last, right?

Have a great weekend!