A Bachelor of Arts in Music degree. Sounds pretty official, but that's because it really is. And I own it! :) Not many people know that I never finished high school, or that I sat out for nearly 10 years before timidly applying for college. NEVER ever believe the lie that you're not smart enough, or that you're to old to pursue your dreams when God places a desire on your heart and opens the door!!
"But as it is written, Eye has not seen, nor ear heard, neither have entered into the heart of man, the things which God has prepared for them that love him." 1 Corinthians 2:9
Only because there is so much reading to do for classes, I generally try to keep my book count under five per semester that I bring from home. This time around, I think it will be just my Bible and this little nugget by Frances Ridley Havergal. Either I have never read it (need to confirm with my yearly book lists...) or it has been many years. Leafing through its pages as I began packing this afternoon, it looks as though it will not disappoint.
The forecasters said that our area could see up to a foot of snow by this morning, and I would say that it came pretty close. I wasn't ready to get out of bed, but I love quiet mornings before anyone is up.
A morning ritual is to turn on a string of lights (or two), fix a cup of tea and read Scripture. As daylight began to seep through the low hanging, empty clouds it was obvious that I wasn't the only one up early.
Before heading outside to help shovel the snow and brush of cars, I whipped up and put in the oven a special morning treat; a recipe I hadn't fixed in ages. It turned out well considering I used a pan that was a wee bit smaller than what the recipe called for. But here's a hint: if you cut everything into small pieces you won't feel to guilty for eating two. ::ahem:: Oh, and don't let the title be deceiving - it's a fancy (or otherwise?) way of saying coffeecake.
3/4 c. sugar
1/4 c. soft butter
1/2 c. milk (I used almond milk)
2 c. flour
2 tsp. baking powder
1/2 t. salt
2 c. blueberries
1/2 c. sugar
1 tsp. cinnamon
1/3 c. flour
1/4 c. soft butter
Spread batter in a 9x13 greased pan. Sprinkle crumb mixture on top (I used a fork to mix and slide the crumbs out of the bowl and onto the batter). Bake at 350 degrees for 45-50 minutes.