Books: I’m reading two books at the same time right now. Why? Uh, I dunno. The other one is “When to Rob a Bank”… which has nothing to do with the other book…..
In a Pit with a Lion on a Snowy Day by Matt Batterson. It makes for a good read. Although after repeating the same idea for 20 pages+…. it tends to get a little old. I would give it 3.5/5 stars. The book has some good points and quotes in it:
Interesting question to ask ourselves: “Are you living your life in a way that is worth telling stories about?”
“Worship is forgetting about what’s wrong with you and remembering what’s right with God.”
“Part of spiritual maturity is caring less and less about what people think about you and more and more about what God thinks about you.”
“If you take a second to reflect on your life, you’ll discover that the greatest experiences are often the scariest, and the scariest experiences are often the greatest.”
“Don’t accumulate possessions; accumulate experiences!”
Ooh yes! Another strawberry recipe 🙂 I love strawberries and they are the best fresh. Once you start buying strawberries in the winter, I’m sorry they just don’t taste as good. So, we really like to load up on fresh ones this time of year. Here is a crisp recipe that used up some of my strawberries and mangoes. The second time I used up my frozen peaches in lieu of mangoes, and it was fantastic that way as well. You can make it either way. You can also make this using all frozen peaches or mangoes and strawberries – just reduce the cornstarch to 1 Tb.
Top it with vanilla ice cream, or divide it up into ramekins to make individual crumbles (reduce the baking time!), or top with whipped cream. This recipe has 71 five star reviews on Food Network because it is so good!
- 2 Tb. lemon juice
- 1.5 Tb. cornstarch
- 1 lb. strawberries, trimmed of leaves and cut in half
- 1.5 lbs. mangoes or peaches, peeled and chopped into 1″ pieces
- 1/2 cup (3.5 oz.) brown sugar
- 2/3 cup flour
- 2/3 cup old fashioned oats
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 8 Tb. (1 stick) butter, melted
- Preheat oven to 350 degrees.
- Grease a 9×9″ or 1.5 qt. casserole dish with butter or cooking spray.
- In a great big bowl: toss together the lemon juice, cornstarch, strawberries, peaches or mango, and brown sugar. Add to the casserole dish.
- In a medium bowl, toss together the flour, oats, almonds, brown sugar, cinnamon and salt. Stir to combine. Drizzle melted butter on top. Stir until mixture it wet. Sprinkle onto the fruit mixture.
- Bake 40 minutes. The fruit filling will be bubbly and the top will be golden brown. Cool for 1-2 hours.