One of Those Rare Saturdays and Family Christmas Traditions

This is one of those rare Saturdays that I'm not at work. Today is Family Christmas!

(And I cannot wait to see the latest issue of The Family Christmas Chronicle that Patrick and Amber's family publishes each year as a gift for the whole family! YEAH!)

The tradition of having Family Christmas the second Saturday in December developed years ago when Amanda, was working for a state park north of Kansas City. It was the only weekend that she could get off during the Christmas season due to the park closing to host a managed deer hunt each year.

Even though Amanda no longer works for state parks, after doing it this way for over a decade and a half, we decided to just keep the tradition. This frees up each individual family within the clan to spend Christmas Day on their own with their children, out of town, with in-laws, or however they choose. It works well for all of us and my husband and I never minded deferring to our children and their in-laws on Christmas Day. 

John and I were so blessed when our own children were growing up. We were both only children and holidays weren't complicated.

My Mom and I - Christmas 1966

John Back in the Day in His Naruh Jacket

Still makes me giggle! 😄

When our children were young Christmas was celebrated at our house and we hosted his mom and my parents. Sometimes my mother-in-law would come over on Christmas Eve and spend the night with us. That always made Christmas even more special!

This is my third Christmas season without John. Even though I greatly look forward to sharing the afternoon and evening with my children and grands, I still feel the loss of my husband and, as I prepare to go, I am acutely aware of his absence. 

John - Christmas Eve 1987

Christmas was always so special to us! John proposed to me on Christmas Eve and we married on Valentine's Day. 

Christmas Eve 1987

John and I always celebrated Christmas Eve with homemade lasagna, homemade bread, and sparkling grape juice. 

When the kids were young, he and I would wait until they were asleep and then late into the night we would exchange gifts and have our own little celebration of sorts. 

After the children were grown and married, John and I continued to celebrate Christmas Eve with lasagna, homemade bread, and sparkling grape juice. Any of the children and their families that could join us was welcome to do so. 

Christmas Eve Lasagna With the Fam

Even without John here now I have tried to keep the Christmas Eve lasagna tradition going and plan to keep that tradition going for as long as possible. 

Well, I have much more that I would like to share with you, but time is running short and I need to get the last minute details of my food put together and get things loaded up for transport to Patrick and Amber's. 

Thank you for listening to my reminiscent ramblings. I pray that you and yours are having a lovely Saturday!

Until next time...

~Rebecca

Recent and related posts that you might enjoy reading...

Master To-Do List and Menu Plan Monday - December 4, 2023

My Christmas 2023 Bucket List

Celebrating the 'Reason for the Season' - Advent Scripture Chain

Recipe: Cinnamon Rolls

Cinnamon Rolls

SWEET ROLL DOUGH

1 package yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter (softened)
1 teaspoon salt
1 egg
3 1/2 to 4 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in a warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Shape, let rise and bake as directed.

(Note: After kneading, dough can be covered and refrigerated in greased bowl no longer than 4 days.)

CINNAMON ROLLS

1/2 Sweet Roll Dough (above)
3 tablespoons butter, softened
slightly rounded 1/4 cup sugar
2 slightly rounded teaspoons ground cinnamon
   Glaze (below)

Roll dough into rectangle, 15 x 9 inches, on lightly floured surface; spread with melted butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2-inch slices. Place slightly apart in greased square pan, 9 x 9 x 2 inches. Let rise until double, about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with glaze while warm.

   Glaze

Mix 1 cup powdered sugar, 1 tablespoon milk, and 1/2 tsp vanilla until glaze is smooth and of desired consistency. 

Until next time...
~Rebecca

Recent and related posts that you might enjoy reading...

Happy Homemaker Monday - April 22, 2019

Giving The Bedroom A Spring Lift

The Days of Lilac, Redbud, Dogwood, and Violets

Italian Christmas Cookies

Italian Christmas Cookies

I made a batch of Italian Christmas Cookies this morning in preparation for family Christmas on Saturday. My husband's aunt used to make them when he was a child, but I had never made them until today. He said that they turned out well and I think they're pretty! 🎄

ITALIAN CHRISTMAS COOKIES

3 1/2 c. flour

4 tsp. baking powder

1/2 c. butter

1 c. sugar

4 eggs

2 tsp. vanilla

Cream butter and sugar together. Beat in eggs and vanilla, then add dry ingredients. Knead. Pinch off 1-inch balls of dough, roll into logs, and twirl into shapes. Bake on greased cookie sheets at 375 degrees for 10 minutes.

Icing:

2 c. powdered sugar

2 tsp. vanilla

6 tsp. water (add more 1 teaspoon at a time if icing is too thick)

Whisk until creamy. Dip cookies in icing and sprinkle with trim. Place on wire racks with wax paper below to catch drips.

As you can see, I forgot the wax paper. 😲

Until Next time...

~Rebecca

Recent posts that you might enjoy:

Tuesday Tidbits - December 5, 2017

Happy Homemaking Monday - December 4, 2017

Rebecca's HEARTH AND HOME Newsletter - December 2017

Happy Thanksgiving

For almost a decade now we've been celebrating Thanksgiving and kicking off the Christmas season in Kansas City. The tradition started when our youngest daughter and her husband got married in 2008. 

The first few years we celebrated at their apartment in Claycomo; the past few years at their new apartment in Gladstone. Over the years different friends and family members have joined us for the celebration and a lot of good memories have been made. 

This year, it's a little different. This year we're congregating at the church our son-in-law pastors and doing what our daughter calls "an extreme church takeover." It's not quite as bad as it sounds, but, thus far, it's been a lot of fun!

For the first year ever since Amanda and Phillip have been married, our oldest daughter and her husband and children have been able to join us for Thanksgiving. We all arrived at the church on Wednesday and took up residency in the classrooms of our choosing. While our husbands visited, Amanda and I spent yesterday afternoon visiting and enjoying each other's company as we baked pies and did whatever other preparations that we could ahead of time for today's feast; Patrick and Amber and the children arrived last night and the visiting and prep work continued until late into the night. 

This morning, as I sit here working on this post, I hear the happy sound of voices down the hallway. I can hear my two daughters talking in the kitchen as they prepare for the day...early morning sister-talk that I don't think I've had the pleasure of hearing since they were both girls still living at home. That's been a while. 

I can hear the grandlittles chattering away...full of fresh energy and ready to revel in the excitement of the day. One of the fun-in-laws says something. There's a pause. Then the sudden roar of laughter fills the kitchen and wafts down the hallway to my awaiting ears. Its holiday time.

I smile to myself as I listen to all of this. Then my mind begins to wander back over the years...especially to the years when my own children were small and my parents and my husband's mother were regular guests at our Thanksgiving table. As much as I love my family now, I still miss those days when my own children were small and we were altogether under one roof.

Even further back than that...sometimes it seems like it was just yesterday that my cousins and I were the littles and that we were the ones gathering at Grandpa and Grandma's with our parents...collapsing into fits of giggles at the antics of one of our crazy aunts or uncles. It's amazing how fast time really flies. 

Soon it will be time to prepare the dressing. My whole life...no matter where the Thanksgiving feast was to be held...it was my mother that was asked to bring the dressing. Of all the dressing recipes in all the world, hers had to be the best! 

Mom's been gone now these past twelve Thanksgivings. I remember well the first Thanksgiving that I was to be in charge of making the dressing. I just knew that I couldn't do it...not as well as Mom could anyway. I remember calling her and her walking me through the steps on the phone. I realized a couple of years ago that, even as I was making the dressing, I was replaying that phone call over again in my head and that I still follow Mom's directions to a tee. In doing so, the dressing turns out every bit as good as hers ever was. Well...almost! 

As my heart and mind wanders over the years, people and places flash through my memory...my grandparents, aunts, uncles, cousins, old friends, church friends, people that we have shared meals with over the past 21 years in ministry, and new friends that we've made and shared the holiday with since coming to Amanda and Phillip's the past several years since they've been married.

I remember last year and how special it was having more-like-family-than-friends friends join us for the celebration. A sudden wave of sadness washes over me at the thought that they're unable to join us today, but hey! It is what it is! Maybe they'll be able to come again next year.

As time moves on and seasons change, people come and go in our lives and sweet memories are made along the way. All is woven into a beautiful tapestry called life and, as the early hours of Thanksgiving Day 2017 dawns I am truly thankful for all of the blessings that the Lord has brought into mine.

I'd like to take the opportunity now to wish each and every one here a Happy Thanksgiving! No matter what your situation or season in life, look for God's blessings, because they're there. The little moments in life today will be the sweet memories and threads in your own tapestry tomorrow. Embrace them!

May God's richest blessings be yours today and always!

All My Love,

~Rebecca

Burns Night 2017 - Recipes For Crockpot Haggis, Tatties and Neeps, and Scottish Oatcakes

Robert Burns - Scottish Bard

Celebrating Burns Night has become an annual event in our home. It started back in 2012 when I was browsing Facebook and something came up on one of the Scottish groups that I was in about Burns Night (an annual celebration in Scotland commemorating the life of bard, Robert Burns, who was born on January 25, 1759). 

After doing a little research, I decided that, while it probably wouldn't be traditional by UK standards, we were going to celebrate Burns Night anyway...American style!

I discovered that the Burns Night supper traditionally consists of haggis, tatties, and neeps. I searched around online and came up with a recipe for haggis made in a crockpot. I tweaked the recipe a bit, made it my own, and have made it this way annually ever since.

In addition to the crockpot haggis I also make the traditional tatties (mashed potatoes) and neeps (mashed turnips), and have added my own favorite version of Scottish oatcakes to round out the meal. It makes for a delicious meal...one that we look forward to year after year.

Up to now we have always celebrated Burns Night on January 25th (Robert Burns' actual birthday and traditional date of celebration in the UK), but, this year, I had to be out of town for training with work on the 25th, so we decided to celebrate a day early and do it on the evening of the 24th.

My cousin, Dave, who just happens to share a birthday with the beloved bard of Scotland, joined us for our celebration this year and enjoyed his first Burns Night by partaking of a fine Scottish meal (at least the American equivalent thereof) and listening, with us, to two of our favorite works by Robbie Burns...Auld Lang Syne and Address To A Haggis (which I absolutely adore!).

Should you and your family decide to celebrate with us at any point, here are my traditional Burns Night recipes to enjoy. <3

Crockpot Haggis

Tatties and Neeps

Scottish Oat Cakes

CROCKPOT HAGGIS

2 pounds lean ground turkey
1 large or two small chopped red onions
2 cup whole oats
a couple of pinches each of nutmeg, cloves, and cinnamon
1 tsp. cayenne pepper
2 tsp. salt
2 egg
1 cup chicken broth (I add more as cooking time progresses)

In a large mixing bowl, mix all of the ingredients, minus the broth, the same way you'd make a meatloaf. Plop it into your crockpot that has been sprayed with cooking spray. Press meat down to form in the shape of the crockpot. Pour broth over top. Cover and cook on low for 6 to 7 hours, or on high for about 4. This is cooked fully when it has browned on the edges and is beginning to brown on top. Don't overcook and risk drying out. Using a large spatula, carefully remove from crockpot and place on cutting board (I loosened ours by running a table knife around the edges first and it came out beautifully). (Save broth to serve over top.) Let rest for 30 minutes before slicing.


TATTIES AND NEEPS

1¼ lb. potatoes, peeled and roughly chopped
1¼ lb. turnips, peeled, roughly chopped
A generous pinch of grated nutmeg
4 tbsp milk
4 tbsp butter
Sea salt and pepper

Tatties - Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the potatoes to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.  

Neeps - Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the turnips and keep to one side. Add half of the butter and half the milk to the pan the turnips were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.


SCOTTISH OATCAKES

2 c. all-purpose flour
1 1/2 c. old-fashioned oats
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
3/4 c. light butter
1/2 c. water, or more if needed

In a large bowl, mix together the dry ingredients. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. With a fork, stir in the water. Dough should just cling together. Divide into 3 portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles. Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-15 minutes. Oatcakes should not be brown but be still quite blonde when done.

Happy Burns Night!

~Rebecca

Putting Up Sauerkraut

Cabbage has been on sale this week as a St. Patty's Day special and, last Friday, my daughter, Amber, and I picked up several heads each. This morning we, along with granddaughter, Audrey, got together and turned our 14 cabbages into 22 quarts of sauerkraut (for a detailed post on how I make my sauerkraut click here).

Before starting the process I read Amber and Audrey a portion of a letter that my great-aunt, Jessie, sent to her sister (my grandmother, Maudie), telling her how she made her sauerkraut (to read Aunt Jessie's letter click here).

Aunt Jessie's Letter To Grandma Maude

Here are few pictures of our sauerkraut-making experience today...

14 heads of cabbage waiting to be cut, shredded, and packed into jars.

I cut, Audrey shredded, and Amber packed the cabbage into jars.

A few jars partway through the initial process.

A single jar of cabbage. Isn't it pretty?

22 jars of cabbage stored under the house to ferment. 

It will be six weeks before we can get together to bring the jars out from under the house and finish the sauerkraut-making process, but it will be worth it! As Aunt Jessie says...

"...this is the finest Kraut I ever did eat...make it this way

and you wont regret it..." ~Jessie McCann Martin

Aunt Jessie must have known what she was talking about because I won't touch sauerkraut from a can. Homemade sauerkraut made from this recipe is the only sauerkraut that I will put in my mouth. And, it's a fact...I've never regretted making it this way. :)

Until next time...
~Rebecca

A Meal Made Of Childhood Memories

A while back our next-to-the-youngest son (nearly 30 now) requested that I make, and teach his wife how to make, one of his favorite childhood meals. It's been years since I've cooked like this, but, today, at his request, my daughter-in-law, along with two of the grandlittles, came over and we set to work. We made chicken chowder, refrigerator rolls, and a pumpkin roll. With fall in the air, I thought I might as well pass the recipes along to you, so you and your family can enjoy them as well! Have a blessed weekend!

~Rebecca

CHICKEN CHOWDER SOUP

2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
1/2 c. chopped onion
2 c. shredded Cheddar cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired

Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.

REFRIGERATOR ROLL DOUGH

1 package active dry yeast (or 2 1/2 teaspoons bulk)
1 1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 to 7 cups all-purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

When you get ready to make the rolls, divide, and bake at 400 degrees until golden brown (about 15 minutes).

PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING:

1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Create Your Own 'Nutmeg Notes Kitchen Scrapbook' by Sandy Willoughby

Every once in awhile a post comes along that really sticks in my head...something that I've read that others have written about that sparks an idea of something that I would like to try or incorporate into my own life...something I want to learn how to do...or, in this case, something I want to make one day. 

This is a post that was first posted by my friend, Sandy, several years ago on her Nutmeg Notes site. Creating a 'Nutmeg Notes Kitchen Scrapbook' is something that I would someday like to create for myself, as well as one for each of my daughters and daughters-in-law.

I hope you enjoy reading Sandy's post as much as I did...

Dear Creative Ones by God's grace and gifts,

Have you ever been in awe over what goes on in a kitchen and/or dining room? There are so many things that transform from one fairly plain and simple "something" to a dish that feeds a family, a soup that soothes a weary soul, or a beverage that comforts with the warmth it gives.

Over the years, the Lord has just given me... as I've heard the same of with others...recipe after recipe thrown together that became instant favorites. He has shown me grand meals from a needy pantry, given me grace to offer a chair to a tired friend, relative, and stranger, and provided what I've needed to serve not only beverages and meals but hospitality and hope.

In an effort to preserve some of these recipes, sentimental moments, ideas, and creative gifts from God over the years, I have started many little kitchen notebooks. There have been notes jotted in spiral notebooks, papers punched and placed in three ring binders, folders filled until they became so stuffed I couldn't keep up with them, and more.

I finally think I know the best way to preserve these! I can make a Nutmeg Notes Scrapbook! I had already decided to change my Home Notes Journal into a scrap book and realized that one specifically for the kitchen and dining would be a great addition:)

It has dawned on me that not only would these books be a wonderful way to hand our family blessings down the line and for enjoyment by us as the years go by... but this might serve many a need in the long run. When someone asked: "Whatever happened to that recipe for.... ?" maybe it will be in one of those pages! If we are trying to remember the circumstances around a time God sent someone to our table over coffee that served like an angel... maybe they'll have been journaled right in our little (or huge) book!

(To finish reading Sandy's article, please, click HERE....)

Shabbet/Passover Meal - 4/23/11 / Recipes: OLIVE OIL DIP AND ROASTED LAMB CHOPS

We just got done with the most lovely Shabbet/Passover meal, and we were blessed to be able to share it with others. The evening started with my husband opening in prayer, then I lit candles thanking the Lord for being the creator of light and for sending us the Light of the world, His Son, Jesus Christ. After that my husband read from Provebs 31 and blessed me by saying a few sweet things about me. Then I read from Psalm 127 and I, in turn, blessed my husband. Then it was our guests' turn to speak sweet things...the husband over the wife and the wife, in turn, over the husband. Then both husbands/fathers spoke blessings over their children, and what a beautiful thing it was to witness. By the time we were done just about everyone was crying.

After that came the washing of hands, then the blessing over the Hallah bread and grape juice. After that, it was time to enjoy the meal. I served fresh garden salad with a homemade olive oil vinaigrette dressing, Herb Roasted Lamb Chops, parsleyed potatoes, asparagus, hallah bread served with an olive oil dip, grape juice, and Strawberry Gelatin Dessert. Everything was delicious and it was indeed a blessing for all in attendance.

For those who are interested, I am including the recipe for the olive oil dip...which would be great to dip broken pieces of homemade bread in as part of any meal...and the recipe for the Herb Roasted Lamb Chops. Here they are...

OLIVE OIL DIP

1/4 cup olive oil
5 cloves garlic, crushed
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
1 tablespoon crushed, dried oregano
fresh ground black pepper, to taste


HERB ROASTED LAMB CHOPS

4 large garlic cloves, pressed
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 teaspoons sea salt
3 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch thick lamb loin chops

Mix first four ingredients and 2 tablespoons olive oil in a large Ziploc bag. Add lamb; shake to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400 degrees F. Heat remaining 1 tablespoon olive oil in a cast-iron (or other large, oven-proof) skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness Transfer lamb to platter and serve.

I wish each and every one of you a blessed Sunday and a Happy Resurrection Day! God bless all here!

All My Love,
~Rebecca

Our First Shabbet Meal

This morning I shared the fact that my husband and son and I were very much looking forward to our first Shabbet meal together, and I promised that I would let you know how it went once it was over. Well, I'm pleased to say that it went very well and I'm here this evening to share my day and our meal with you.

First of all, as a family we decided that Friday evenings simply would not work for us due to already established routines, so we opted to share our Shabbet meal on Saturday evenings when the whole family was guaranteed to be together.

This morning started with The Day Of Preparation. As far as that was concerned, I didn't really have to do a whole lot. I will never have a sparkling clean home, but I do pretty much try to straighten house every night before going bed and I normally spend Saturdays cleaning and getting things ready for Sunday morning service in our home anyway, so, as far as all that goes, today was really no different than any other Saturday. I did do a couple of extra things that I wouldn't normally do in preparation for tonight, but the biggest thing for me was preparing the hallah bread. 

After I got the dough finished and had the first loaf of bread braided and on the cookie sheet to rise I remembered Nancy Campbell saying somewhere that hallah bread is traditionally an eggy bread and that she just uses her regular bread recipe and adds a couple of eggs to it. So, I grabbed the bread back up off the cookie sheet, threw it in the Kitchen-Aid, threw in a couple of eggs and an extra 1/2 cup of flour and, after it was well mixed, reformed my loaves, let them rise, and baked them. I was worried that they might not turn out right, but they did. In fact, they were very good! (It sounds like we ate them both for supper tonight, but we didn't! We still have a full loaf left for tomorrow. :)

Hallah Bread

When it was time for the meal, and since it was our first time, I brought Nancy's article The Shabbet Meal with me to the table so I could make sure that we were doing everything in order (at least in the order the Campbell's do it because that's all I really know about it). It was definitely different, but it was also very beautiful!

I dressed the table in white...white table cloth, white plates, white napkins, white candles in crystal candle holders...and used my best silverware and glasses. I made sure there were fresh flowers, too. The table was simple, yet extra pretty!

Our First Shabbet Table

When we were seated we held hands and my husband prayed. Then I lit the candles and thanked the Lord for being the Creator of Light and for His Son, the Light of the World, Jesus Christ. I asked that He would fill us with His Light and that it would shine forth out of us unto others.

After that, my husband read Proverbs 31:10-31 aloud and blessed me by saying some really sweet things about me. When it was my turn I read Psalm 112 and blessed my husband by saying some sweet things about him. Our son couldn't help grinning, chuckling, and blushing through this part!

My Husband Reading From Proverbs 31:10-31

Me In The Middle Of Blessing My Husband

Our Son Grinning and Blushing Over The Blessings

After the scripture reading and blessings of husband and wife, my husband blessed our son that was at the table with us, and spoke scriptural vision and blessings over him and our married children and their families, as well. Our son blessed us by quoting a verse of scripture that he had memorized in Hebrew several years back.

Next, I passed around a bowl of water with a towel and we each washed our hands. This wasn't done for the sake of cleanliness, but is symbolic of having clean hands and a pure heart before God. At this time we made apologies for things that needed apologizing for.

After the hand washing came the blessing over the bread and grape juice. My husband gave the blessing, then we all broke a piece of bread off of one of the big loaves (this symbolizes Christ's body that was broken for us) and dipped it in the olive oil dip that I had made for this occasion (1/4 cup olive oil, 2 T. balsamic vinegar, 2 T. Parmesan cheese, 5 cloves of crushed garlic, oregano, basil,  and black pepper).

While the guys continued to enjoy the bread and oil, I got up and brought the rest of the food to the table. Per my husband's request, I prepared a fresh, green salad with vinegar and oil and tortellini with marinara sauce. The meal was delicious and we took our time to savor each bite.

After the meal was over it was time to clean up.

All in all, even though it was different and strange, I think our first Shabbet meal went very well, and my husband was delighted! He just kept thanking me over and over for taking the time and effort to do this for our family. I think it's something that he's wanted to do for a very long time. I also think that we are all already looking forward to our next Shabbet meal!

(For further reading on how one marriage was saved through the Shabbet meal, be sure and read Make Every Meal A Love Affair over at ABOVE RUBIES website.)

Good SATURDAY Morning!

Good Morning, Dear Friends!

And welcome to my new (and hopefully improved)  HEARTH AND HOME! I've had nothing but trouble with the original site since first starting it. My followers have never shown up and, here lately, I've had a lot of complaints from people trying to leave comments without success. So, thus, the reason for going at it from another angle.

I've got so much to share...so many changes that are taking place within my feminine heart, soul, and spirit...that it's hard to know where to start...and, to be honest, I don't know that there are words to express all that the Lord is doing within me right now, so, for now, perhaps it is best not to try...just let things rest until the words (and actions) have formed. That's one of my problems! In my zeal I always run out ahead of the Lord and, to my detriment and His, a lot is lost along the way and precious moments and life-lessons are lost forever.

I will tell you all this though. My husband and son and I are getting ready to share our first Shabbet meal together tonight. I first read about Shabbat in an old issue of ABOVE RUBIES magazine and, the first time I read it, I thought, "Oh! This is crazy!!! These people are so legalistic!" LOL! (And, from what Nancy Campbell writes, the first time she read about it, she must have thought similar thoughts herself!) Anyway, a few years later I read something about it in one of Nancy's writings and I thought, "I guess it's okay for them, but...for me? Not a chance!" (It was somewhere in there about that time that my dear husband expressed interest in doing such a thing, but I just didn't get it at all!) The third time I read about the Shabbat meal I was a little more interested, and, finally! On my fourth go-around something clicked! I have spent the last week planning and preparing for our first Shabbet meal together and I am so excited! The day is finally here! Now! To get started preparing and putting my plans into action! I look forward to tonight's meal, as does my husband and son. I will share more later as to how it goes.

Now, for those of you who are asking, "What on earth is SHABBAT?" I am including the links to three beautiful articles shared by Nancy Campbell of ABOVE RUBIES where she shares, not only the beauty of what Shabbat is, but how their family has celebrated it for years (and why they celebrate it) and ideas on how you and your family can celebrate this special meal to bring blessings down upon your own home, family, and marriage. Here are the links to the articles:

THE SHABBET MEAL

THE DAY OF PREPARATION

EVERY MEAL A LOVE AFFAIR

For those of you who ask, "Isn't Shabbat a Jewish celebration?" Yes, it is. We're not Jewish, but Jesus was, and, being that we are engrafted in Him, we are free to "...keep the feast..."...not because we have to, but, rather, because we choose to.

I will let you know how our first Shabbat meal goes after it is over. Until then, have a beautiful Saturday, and enjoy the many blessings that the Lord has bestowed upon you!

All My Love,
~Rebecca