We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Saturday, January 1, 2011

Welcome 2011!



In it came whether rung in wildly with gaiety and glee or welcomed quietly with gentleness and joy.  However you saw it come in, aren't you glad it is here?  Of course we should welcome everyday with a sense of newness and excitement, but a new year feels so clean, so unused, and, well, so new!

At our house, we'll clean the house a bit (I'm sure the kids will be over-joyed) and then make a trip to IKEA Charlotte to look at lighting and enjoy a Swedish Meatball lunch.  Then we'll come home to a dinner with black-eyed peas (cooked simply with Ro-Tel tomatoes and some bacon) and dessert of bread pudding - see the bottom of this post for the recipe.   It is a simple celebration for our family - in keeping with yesterday's post.

My planner is just about all prepared for the new year.   Fresh calendar pages (in Franklin Covey's pretty "Blooms").  New tabs (Avery has printable ones, if these aren't new, they are new to me!).  And some page protectors for frequently used pages.


Today is also the Feast of the Holy Name.  Being the 8th day after Jesus' birth, this is the day on which he'd have been circumcised and officially named - a great day of celebration for his mother and father.  Now, if you are on top of things, you might consider making initial-shaped cookies for your family (IHS for Jesus and your kids' initials).


Old-fashioned Bread Pudding from Southern Living, Nov 2001

1 16 oz day old French bread loaf, cubed
2 12 oz cans of evaporated milk
1 c water
6 large eggs, lightly beaten
1 8 oz can crushed pineapple, drained
1 large apple (Red Delicious recommended), grated
1 c raisins
1 1/2 c sugar
5 T vanilla extract
1/4 c butter, cut up and softened
and a batch of Bourbon Sauce (see below)

Combine first 3 ingredients; stir in eggs, blending well. Stir in pineapple and next 4 ingredients.  Stir in butter, blending well.  Pour mixture into a greased 13X9 inch baking dish.  Bake at 350 degrees (F) for 35- 45 minutes or until set.  Serve with Bourbon Sauce.

Bourbon Sauce
3 T butter
1 T all-purpose flour
1/2 c sugar
1 c whipping cream
2 T bourbon
1 T vanilla extract
1 tsp nutmeg

Melt butter in a small saucepan; whisk in flour, and cool 5 minutes.  Stir in sugar and whipping cream; cook 3 minutes.  Stir in bourbon, vanilla, nutmeg and simmer 5 minutes.


Happy New Year!

2 comments:

Ann Kroeker said...

Wow, does that bread pudding recipe sound delicious!

Thanks for reminding me of the significant days. Only a few are on my radar, not being engaged with a liturgical community.

Blessings--and don't eat too much bread pudding in one sitting! :)

Kerry said...

Ann - it is SO good! Came from two older southern sisters, so you know it must be delicious. The bourbon sauce is so good you want to make the pudding just to get the sauce. :)

Happy New Year - and Merry Christmas!