Monday, April 20, 2015
I have a big announcement to make. I'm now writing for Raising Homemakers! I will publish a post on their website once a month, and still continue writing here on The Joyful Wife.
This is such an exciting opportunity for me. I hope my writings will encourage you in your journey towards raising future keepers of the home.
My first post is set to be published on April 30th. So on that day I will post the link here on my blog.
Also, Raising Homemakers is on Facebook, so if you would like you may see it there, too.
Thank you so much for your support over the years, and I look forward to sharing this new chapter in my life with you. <3
And thank you for continuing to follow me here, on The Joyful Wife.
Welcome to my little corner of the world. Here you'll find a little bit of everything. I'm a christian woman and passionate cook. When not in my kitchen, I also enjoy reading, gardening, photography, and all kinds of fitness, especially hula hooping. :)
Friday, April 17, 2015
"Certainly the most destructive vice if you like, that a person can have. More than pride, which is supposedly the number one of the cardinal sins - is self pity. Self pity is the worst possible emotion anyone can have. And the most destructive. It is, to slightly paraphrase what Wilde said about hatred, and I think actually hatred's a subset of self pity and not the other way around - ' It destroys everything around it, except itself." - Stephen Fry
Are you throwing a pity party? It's time to get out of the pool. Believe me, as a survivor of domestic violence, I have had to pull myself out of the pit. God doesn't want us to feel sorry for ourselves. I remember in those terrifying years, saying "THANK YOU Lord for protecting me. I don't know what Your reasons are for allowing me to be in this situation, but I know you have a plan for my life. And I can use that experience for Your good." And thanks be to God in His wisdom and timing, He delivered me.
I am currently reading UnWorthy, How To Stop Hating Yourself. I recommend you read it. To quote from the book, "Self-esteem spans a spectrum. At one end is all-out, worship-me, dictator-style narcissism. At the other end is abject self-loathing, which in truth is narcissism too-negative narcissism: mirror mirror, upside down".
It has taken me years to build up what was torn down. And through it all, I'm not bitter. Yes, I was abused. Yes, I didn't understand the WHY of it all. But yet, I won't throw myself a pity party because of my past circumstances. You are valued. You are loved. Your heavenly father wants to bless you.
It is my prayer for you that you realize how valuable you truly are. God has a plan for your life. Even though you may not understand it now.
"I know what I'm doing. I have it all planned out-Plans to take care of you, not abandon you, plans to give you the future you hope for."
Jeremiah 29:11 - The Message
God bless you, dear friends, And please, if you have any prayer requests, let me know. I would be honored to pray for you.
Saturday, March 28, 2015
Brisket is one of our favorite meats. I only buy it when it's on clearance because it is so costly. So needless to say when I do find it on sale, I splurge.
And I can't rave enough about this brisket recipe. It's the only one I use anymore when making brisket.
Here's what you'll need:
2 cans beef broth
2 1/2 teaspoons minced garlic
1 1/2 cups soy sauce
2 Tablespoons liquid smoke
1/2 cup lemon juice
10 pounds beef brisket
Combine the first five ingredient in a large roasting pan. I prefer a disposable because 1) It makes clean up a lot easier. 2) The acidity in the lemon juice ate away at my metal roasting pan).
(I have made this recipe many times using just one ginormous pan, and it gets pretty hard to manhandle in and out of the fridge. Then in and out of the oven. Especially with all the liquid. So I prefer to divide it into two pans).
Stir liquid well. Place the meat (fat side up) in the roasting pan/s. You want to cook the brisket with the fat left on as to enhance the flavor. You will remove it after cooking. Cover tightly with foil.
Now place brisket in the refrigerator and let the meat marinate for 24 to 48 hours.
Preheat oven to 300*F. Place pans covered with foil on lower rack and cook approximately 40 minutes per pound.
When the brisket is fork-tender, pull out of the oven and let rest for 15 minutes. It will be too hot to slice.
This is what it will look like.
Once cool enough to handle, place the brisket on a cutting board fat side up. Remove fat, then slice.
You may store the meat in the pan with the juices. When any fat congeals after cooling, simply remove it. After slicing I store it without the juice. This recipe makes quite a bit of brisket so I like to take some and make chopped beef sandwiches out of it. Add some b-b-q sauce, and a plate of sliced pickles and onions on the side. Yum!
Also, this brisket freezes beautifully.
Recipe adapted from thepioneerwoman.