OVERFLOWING CUP

My cup is not half empty, it's not half full, 

it's OVERFLOWING with the goodness of the Lord!

Beautiful Hannah Ivey Burge was born last Thursday....they are all doing so well 

and loving being a full-fledged family of four! 

 

 Grace is a big helper, and likes to point out 

where Hannah's nose is, and her ears, and eyes....

 Hannah brought Grace a home-coming gift of some golf clubs. 

Someone in the household must have given Hannah that good idea!

And then there's adorable Marisa Lee Milne, 3 weeks old now. 

She's sleeping nice little 4-5 hour stretches at night, and I hear she's giving her mom and dad a sample of Michelle's baby-opinion and evening dissatisfaction, 

until she wears herself out and drifts off to sleep:) It's got to be hard to be a baby!

I'm still working away with experiments in my diet, in great hopes and expectations that I'm going to land on something that will work for me soon. I have some good support from a few who've walked this exact path and have found the way out of the forrest without drugs, so I'm encouraged. These Oma hands and arms are anxious to hold these babies! And after responding to a question a few days ago about what I'm doing this week with, "Well, besides daily naps and friends visiting this weekend, I don't really have a life right now," I'm looking forward to stepping into a life of service as the Lord permits me. It seems I just gotta have hands and feet and energy that works....it seems to me. 

YUMMY VEGAN RECIPES, 

approved of by three discriminating male connoisseurs:

Black Bean Dip (from the Epicurean website)

1 med red onion
1 peeled garlic clove
3 cups black beans (2 cans rinsed well, if not freshly soaked/cooked)
2 T balsamic vinegar
1 T lime juice
1 T chopped fresh cilantro
1 t cumin
Whip it all up in a food processor, and enjoy with veggies and black bean chips! EASY!

Sweet Potato Black Bean Burgers (from Dr. Fuhrman's website)
1/2 cup raw cashews, ground in a food processor
1 1/2 cups cooked black beans (or 1 can, rinsed well)
3/4 cup baked sweet potato (or cut a raw sweet potato in 1/2" slices and steam for 15 min or so - retains the most nutrition that way)
1/2 cup diced red onion
3 T chopped cilantro
1 t garlic powder of 1 clove
1/2 t black pepper
1/4 t red pepper flakes or a jalapeño pepper (seeds removed)
1 T cider vinegar
1 T lime juice
Whir it all up in a food processor. Form or blop & shape into 6 patties with a spoon. Place on a baking pan sprayed or wiped with oil. Bake at 350 for 30 minutes or so, until lightly brown and done enough inside. Greg said these were fantastic on a romaine lettuce leaf with mayo, dijon mustard and optional hummus. Serve with slices of avocado & tomato.