Deborah Raymond
Welcome to Our First Podcast Episode
August 24, 2016
Show notes:
Reggiesdolls Etsy Shop
Knuffies Etsy shop
“Imagine yourself as a living house. God comes in to rebuild that house. At first, perhaps, you can understand what He is doing. He is getting the drains right and stopping the leaks in the roof and so on; you knew that those jobs needed doing and so you are not surprised. But presently He starts knocking the house about in a way that hurts abominably and does not seem to make any sense. What on earth is He up to? The explanation is that He is building quite a different house from the one you thought of – throwing out a new wing here, putting on an extra floor there, running up towers, making courtyards. You thought you were being made into a decent little cottage: but He is building a palace. He intends to come and live in it Himself.”
― C.S. Lewis, Mere Christianity
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What Do I Do With All This Zucchini?!
If you are like us, and have a garden, you probably have zucchini overload! There are some summers where it literally takes over my kitchen counters! What a good problem to have, really. I have a list of things I do with mine to try and vary the zucchini eating experience. Here is just one of the recipes I make with mine. It’s extremely simple, quick, and delicious!
Lemon Garlic Zucchini Wedges with Parmesan
Gluten Free
Serves 2-4
Ingredients:
- 2 medium zucchini
- 1 tsp lemon juice
- 2 TBS olive oil
- 1 large clove of garlic, finely minced
- Garlic Salt and Lemon Pepper for seasoning
- 2-4 TBS freshly grated parmesan cheese
- cherry tomatoes and herbs for garnish
- Fresh marinara, and/or ranch dressing for dipping.
I used Mrs. Dash Lemon Pepper, and Lawry’s Garlic Salt.
Directions:
- Preheat oven to 400 degrees F.
- In a large ziplock baggie, mix together lemon juice, olive oil, minced garlic, garlic salt, and lemon pepper. Set aside.
- Cut zucchini into long wedges, about 1/2″ thick. Add these to the baggie containing the olive oil mixture and seal the baggie closed. Gently squish around with your hands to evenly distribute the olive oil.
- Dump out onto a large baking sheet and sprinkle generously with parmesan cheese.
- Bake at 400 degrees F. for 11-12 minutes.
- At the end of the cooking time, switch the oven to broil and continue baking for about 3 minutes, or until cheese is lightly browned.
- Remove from the oven and place on serving dish. Sprinkle cherry tomatoes and fresh herbs over the top to garnish.
- Serve piping hot with fresh marinara, or my personal favorite, ranch dressing for dipping.
*Note: I did a quick search online and saw that both of the seasonings I used are gluten free. You should always check this out for yourself each time you purchase, as companies often change ingredients or processing methods.
by General Conference Journaling Page
I love journaling pages! Some of my favorites come from Allison at Simple Inspirations. One of her gratitude charts sparked an idea and I used it as inspiration to create a General Conference journaling page. I plan to use it as a way to organize main points from a speaker and take more detailed notes on separate pages. My family has a discussion after the last session of conference on Sunday and it always helps me to remember who spoke about what easily without having to dig through piles of notes.
Please enjoy these for your own personal use. There is a black and white version as well as one in color.
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