Life as Story--Donald Miller

Donald Miller starts his new book "A Million Miles in a Thousand Years" with a story. He tells about his friend Bob who is writing down hundreds of pages detailing the stories of his life. Then he imagines getting heaven and hearing God ask, "Donald what did you do with your

life?" After a pause he remembers getting a merit badge in Cub Scouts to report to God. But he predicts that when Bob with all his stories comes face to face with God, they will probably talk for days.

So he begins tales of his and other people's stories--stories written across lives. His idea is to write a story that worthwhile with his life. He never uses the word "intentionality," but that is the bottom line. There are few sermons as motivating as a well told story, and this book is full of them.

My favorite story is of a friend who comes to Miller and says he and his wife were distressed to find marijuana in their 13 year old daughters backpack, likely from her older boyfriend. The father lamented that she didn't like the story her parents had written for her and had channel surfed to find a better story. Over time the father takes the family to Mexico to work on building an orphanage, a new story for his daughter that makes all the difference.

I read Donald Miller's first book "Blue Like Jazz" a few years back to see what my girl's friends were all reading. I didn't expect to like this modern take on Christianity, but was pulled in by his likable, honest, often convicting stories. This new book continues to move me to construct a well storied life.

Berry Cream Cake

This is a recipe from our newly wed days in Dallas. You can use any fruit from peaches to pineapple. But I like berries best and this week we have a crop of boysenberries coming ripe, so I can plop them into this cake!

Ingredients:

*white cake mix

*3 eggs

*canola oil

*8 oz. cream cheese, softened

*2 cups milk

*1 small pack vanilla instant pudding

*berries (strawberries, blueberries, boysenberries, raspberries or a mixture of these)

*1 pint whipping cream

Make the white cake according to directions. Divide it between two 10" springform pans (I use one and put the other in the freezer for later) (or use a 3x13" pan, but use some of the batter to make 6 extra cupcakes so your cake is thinner than normal). When the cake cools, Mix the cream cheese, milk and pudding mix with a mixer until smooth. Let it sit a few minutes to set up and then spoon it over the cake. Top with berries and then cover it all with cream, whipped until firm. Set it all into the fridge to set up for 3 or 4 hours (will keep over night). Serve cold.

I like to garnish the top with extra berries or mint leaves. So creamy and cool on a summer evening.

Tip: It helps to add a tablespoon of vanilla instant pudding and a couple tablespoons of powdered sugar when whipping cream to make it hold firm until it's all served and for a bit of sweetening.

Flowers for the table

I had a sad moment today. Early this Saturday morning Larry asked, "Is is about time to cut down the sweet peas?" Well, yes. But I hate to see them go. So I went out and picked one last little fistful of the fragrant blooms to rest on the coffee table. That's all 'til next year...

I love a clutch flowers on the table, in the kitchen, by the front door... If I plan right and the weather is obliging, I can have flowers from the yard almost year round. Camelia's ("winter roses") begin in January, freesias and then masses of sweet peas in the spring, summer roses and hydrangeas on into the fall. I have to settle for a greenery and a pumpkin late November and holly in little bunches for Christmas. But it's a joy to bring the fresh, bit of life into the house. When I sit and study the curve of a petal on a double delight rose (my Grandma Roses's favorite) and the way the vivid deep pink fades gracefully down to a soft ivory along the slope of the petal. Who put God could design such beauty? I'm thankful.

Life

Just finished reading Anne Lamont's Imperfect Birds--sort of a sad tale that only gets worse and then ends too abruptly. But I did love one insightful character who lamented the twists and turns life can take. She said "Life on earth is a head-scratcher for anyone who's paying attention." ha! Last night at our Bible study, we prayed for a dear one facing cancer, a few in precarious financial situations, siblings with serious problems... It's enough to make you ask "Why Lord?" I've been doing plenty of "head-scrathing" and praying these days.

Coconut Cake with Chocolate & Orange

This is my newest version of coconut cake! You can serve it as a breakfast coffee cake, if you have a sweet-tooth crowd or with ice cream for dessert after dinner. It's sort of like an Almond Joy candy bar with a little orange peel thrown in.

CAKE:

1 3/4 cups flour 2 tsp. grated orange peel

2 tsp. baking powder 2 eggs

1 tsp salt 1 tsp. vanilla

1 cup coconut 1 cup canned coconut milk

3/4 cup sugar 6 oz. dark chocolate bar,

1/2 cup chopped whole almonds chopped to bits

1/2 cup canola oil 1/2 cup coconut

Mix the first eleven ingredients, then stir 1/2 of the chocolate. Then top the cake with the remaining chocolate and the 1/2 cup of coconut. Spoon into a buttered springform pan or 9 inch baking dish. Bake at 350 degrees for 45 to 50 minutes.

GLAZE:

3/4 cups powdered sugar

2 tab. coconut milk

1/2 tsp. vanilla

Mix until smooth and drizzle over the cooled cake.

Sweet and fresh-- Serve with fresh fruit and scrambled eggs with avocado for breakfast. Enjoy!

Thomas Chalmers

Tonight in the chapel service, John quoted a Scottish pastor Thomas Chalmers (1780-1847). He said that every person needed three things--someone to love, something to hope for, and something to do. It made my heart thankful to realize I have so much of all three! God is good.

Coconut Pecan Cake

When we were first married in Dallas, all marvelous southern cooks would serve up their "Italian cream coconut cake." But, alas, every time I tried to produce this yummy confection, I failed. I suspect was my lack of patience at beating all those egg whites! So imagine my delight, when a couple years ago, I found a coconut cake recipe from a cake mix! oh joy! It's been one of my favorites ever since.

COCONUT PECAN CAKE

1 white cake mix

1 1/3 cup water

1/3 cup canola oil

3 eggs (all the egg, not just the whites)

1 full cup of coconut

1 full cup of chopped, pecans

Mix of the first4 ingredients. Beat with a mixer for 2 minutes. Stir in the coconut and pecans.

Spoon into 2 round cake pans and bake about 30 minutes at 350. What could be easier!

FROSTING

1 cube butter

8 oz cream cheese

1 tsp. vanilla

1 box powdered sugar (1 lb.)

more coconut & pecans

Beat the first 4 ingredients together until blended. Spread on cooled cake. Cover with coconut and pecans.

Sometimes I just top the cake with coconut and set fresh flowers on top (white roses, bright nasturiums), if I want a pretty cake.

That's it. Usually a big hit--except for that small group of people who do not like coconut (I just can't understand that!) Enjoy!