Creativity

What does it mean to be creative? If you don't have an artistic bone in your body, can you still be creative?

 

 I don't think it takes artistic ability to be creative. God is creative, and since we are made in His image, we are too.

Is there a tune that bubbles up when it's quiet? Are there images that come to you as you read God's word? Do you write about what God says to you? - You are being creative.

When an image comes to me as I read, I try to capture it in my journal. These sketches aren't very good, but it doesn't matter. They really aren't intended to be shared.

  Luci Swindoll explains creativity this way: “Being creative is to find your own voice inside yourself, to identify your own ideas and aspirations.  It means singing the song that’s in your heart, to your own melody.  You’re the only one who can hear it, because it is coming from God.  If you look at this song with your intellect, it goes away because it doesn’t respond to your mind; it responds to your heart.  The mind turns it cold, and it quits singing.  These are the pinnacles of experience that caused the great masters of art to produce what they did.  These personal moments give the greatest happiness and greatest wisdom.” ( Life! Celebrate It)

It's hard to find that creative spark when we are always busy and bombarded with noise and information. I have to slow down and be quiet, and quit thinking about what I need to do or the things that are troubling me. Unfortunately, those moments often happen in the middle of the night when I can't sleep. Maybe that is actually a good thing. I do lose some sleep, but the house is quiet and there isn't anything else demanding my attention.

"Created in the image of God, we are meant to brim over with creativity...
All image-bearers of God were intended to overflow with effervescent life, stirring and spilling with God-given vision." Beth Moore, Get Out of That Pit

So pick up a marker, sing a song, write a poem, do a dance and find freedom in discovering who God made you to be and expressing your creative side.

Psalms 40:3 NIV
He put a new song in my mouth, a hymn of praise to our God. Many will see and fear and put their trust in the Lord.

In The Garden

As I sat on the deck a couple of weeks ago, this hymn came to me:

 

In The Garden by C. Austin Miles
photo by Kristi Blackwood

At the time, I didn't know what God was beginning to do in our 18 year old's heart. (She wrote about it in her blog post, Changing My Plans). She came to me last week and said that she believed God was calling her to withdraw from the college she was enrolled in. (I was ready to spend two weeks shopping and packing to take her to this out of state school.) Instead she will enroll in the nursing program at our community college in preparation for the mission field. This plan allows her to graduate debt free so she won't have to work to pay off loans before she can pursue God's call.

Change isn't easy for me. I had just gotten adjusted to her leaving, now I have to readjust to having her home (which is not a bad thing). There is time to get her enrolled in fall classes, but not much. It will be a scramble to take care of admissions, enrolling in classes and getting books. I need those quiet moments with God every day to respond to whatever change the day brings with grace and to live with the peace and joy God desires for me.

I still love the old hymns I grew up singing. They tend to speak to my heart in quiet moments. There is a beauty and poetry in the lyrics that is missing in much of today's worship music.

Lord I Need You

I've been reading Ezekiel lately. This Old Testament prophet has reminded me again of how God kept calling Israel back to Him. They kept turning their backs on Him and chasing after the gods and ways of the cultures in the area where they had settled. God loved them so much that every time His children ran away, He pursued them and restored His relationship with them.

I'm struggling right now with the mistakes I've made, especially as a parent. We have a wedding coming up next summer and the joy that should mark this time is being marred by strained relationships. There were things I knew I was letting slide over the years that have resulted in distance between our children. I pray they will work through their differences soon and enjoy close friendships.

Like the Israelites, I need to ask for forgiveness from God and those I have hurt. Then I need to move forward knowing that God will meet me where I am, and guide me to where I should be. He loves me and longs for a relationship with me. God is for me and wants to help me to succeed.

God's word has also been reminding me that regardless of whether I am a full time homemaker, employed full time or somewhere in between, my true calling is to show God's love to everyone He brings into my path.

God teach me your ways.
Teach me to number my days.
Teach me to let go of self centered ways.
Teach me to love without fear.

The song Lord I Need You has been running through my head a lot lately. The only way I'll make it through each day is to acknowledge my dependance on God.

"Lord, I need You, oh, I need You
Every hour I need You
My one defense, my righteousness
Oh God, how I need You ."

                                           

Cole Slaw

There are different points of view of what cole slaw should be. My husband prefers this version that has no mayo. My mom on the other hand doesn't care for this version. If it doesn't have a mayo based dressing, she won't eat it. I actually like this sweet and sour version.

I always make cole slaw to go with BBQ.  (Here's my mom's BBQ.) I grew up putting pickles on sloppy joes and BBQ to add crunch and a sour component to balance the sweetness of the sauce. Then I went to Virginia Tech and fell in love with a southern boy. I was introduced to BBQ with slaw and I haven't turned back.

I use a bag of slaw mix instead of shredding a head of cabbage these days and often use red instead of green pepper.
 
I have also changed the procedure slightly since I wrote this nearly thirty years ago. I mix the sugar, vinegar, salt and dry mustard in a saucepan and heat it just until the sugar is dissolved. Then I whisk in the oil before pouring it on the vegetables.

This needs to stand a while for the flavors to blend. Several hours is enough, but it is better after a day or two.

Ways to Beat the Heat at Living Well Spending Less

It is miserably hot again here so when I decided to make something sweet, it had to be no-bake. I have these two recipes pinned and haven't decided which to make. These No Bake Almond Butter Bars at Living Low Carb or Best Ever No Bake Chocolate Oatmeal Bars at Money Saving Mom.

Of course, I got distracted by all the links to past articles at Money Saving Mom and saw the badge for Living Well Spending Less (I had to check it out because we all want to be able to enjoy life more while spending less, don't we?) and found her Thrifty Thursday link up.

I'm adding my Mom's BBQ to the list of fun summer activities and oven free recipes.

Pepper Steak

When I was in high school, I got home from school around 2:30. At lunch, I would have a pack of those awful orange cheese crackers. (I liked them then.) and wait until I got home to have lunch. There were often leftovers in the fridge which was always a treat since my mom is a great cook. My favorites were pepper steak and shrimp creole.

 This recipe is a 70's home made version of the popular Chinese restaurant dish. I usually make a couple additions to make it more interesting. I add two or three minced cloves of garlic when I brown the meat, and if I have it, a teaspoonful or two of toasted sesame oil just before serving .

Pepper Steak
1-1 ¼ lb round steak
2 cups beef broth (or 2 boullion cubes and 2 cups water)
1 large green pepper, sliced (or half green and half red)
4 Tablespoons soy sauce (low sodium works well)
2 Tablespoons cornstarch

Cut steak into strips and brown in a little oil.  Add green pepper and sauté a few minutes to begin softening peppers.  Add broth and soy sauce, and simmer 30 minutes.  Mix cornstarch in ¼ cup water, add to pan and stir constantly until thickened.  Serve over rice.

Serves 4-6

Banana Pudding in a jar

When we had friends with kids coming for dinner, I wanted to make a fun dessert. Since I have gotten caught up in the craze for making everything from no-cook oatmeal to salads in Mason jars, banana pudding came to mind. It seemed like a perfect recipe to adapt to individual servings. We have loved Paula Deen's Not Yo' Moma's Banana Pudding since my mom introduced us to it years ago so I started there.


(Our friends' son liked it so much he used two spoons.)


  I did use Trader Joe's Ultimate Vanilla Wafers since the Chessmen cookies wouldn't fit in 8 ounce jars. I also have changed the procedure to dirty fewer bowls.

You could use regular vanilla wafers, but these are really rich and good and have vanilla beans - see the black flecks.

 After gathering the ingredients, I mixed the cream cheese, condensed milk, milk, pudding mix and whipped topping. Then it was time to start layering.The pudding mixture set quicker than I would have liked. It doesn't need to be as firm when it is going in jars as it does in a large pan, so I think I will change things next time. (I didn't need as much filling as this made either.)







 This recipe makes a large dish of banana pudding, so after I filled the ten jars I had pudding left. I layered it in a casserole with strawberries.











 Banana Pudding in a Jar

1 (8-ounce) package cream cheese, softened (I use reduced fat)
1 (14-ounce) can sweetened condensed milk 

2 cups milk (I use skim)
1 (5-ounce) box instant vanilla pudding

1 (12-ounce) container frozen whipped topping thawed

1 pkg Vanilla Wafers
4 large bananas, sliced

12 8 ounce Mason jars

In a large mixing bowl mix cream cheese and condensed milk until smooth. Add the milk and pudding mix and mix until well blended. Add the whipped topping and mix until just combined. Place one cookie in the bottom of each jar. Add a couple of Tablespoons of the pudding mixture, then top with about half of the bananas. (5 or 6 slices in each jar.) Add a cookie to each jar and press down to remove some of the air space. Add some more of the pudding and the rest of the bananas. Top with pudding almost to the top of the jars and finish with a cookie before putting the lids on. Refrigerate at least several hours before serving.