The Lord supplied our every need in June as we faced some very busy days while helping Grandma prepare for and recover from back surgery. We are thankful for all those who supported us through prayer, and we praise the Lord for His grace to us. I was particularly amazed that I didn’t miss any work and also didn’t get any of my horrible headaches. We were very thankful that my aunt and uncle were here and able to assist Grandma quite a bit. We were also thankful for the many doctors, nurses, aides and others who served Grandma and who continue to serve her in her rehab stage.
So, we made it through June and then my neighbors heard the unfamiliar sounds of my dusting and vacuuming, and a day or so later, our company arrived! We enjoyed a week with Brody’s parents.
Since we had more hands available, I was able to take some photos I usually can’t take on my own. For example, here’s an action shot! 🙂
On one of the mornings, Brody prepared our Pancakes from page 86 of A Recipe for Survival.
We discovered a gluten-free chicken sausage at Costco recently, so he added that to the special breakfast. On most of the other mornings, we enjoyed Quinoa Cereal from page 87 in A Recipe for Survival. Lately, I’ve been enjoying it with ground flaxseed, rice bran, cinnamon, raisins, chia seeds and goat milk. This morning, I skipped the ground flaxseed since we had run out and I didn’t want to take the time to grind it.
One day, we packed a picnic lunch and enjoyed some time at the beach.
Brody found some shells to add to his mom’s collection.
Mom graciously allowed us to use her head as pedestal for the food for this photo of our Crackers, Chicken Broccoli Kale Slaw, and Lemon Cake with Strawberries and Lemon icing. We still have a few paper plates from our wedding reception, so we used them for our picnic.
Here’s a shot of the first time I made the lemon cake with strawberries some months ago:
To make the cake, simply follow the directions for Chocolate Cake on page 174 of A Recipe for Survival, but omit the chocolate and substitute hot lemon juice for the hot water. To make the Lemon Icing, put roughly 2 Tbsp of lemon juice in a bowl and then add powdered sugar until it’s the consistency you prefer.
We love the combination of the slightly sweet and slightly sour! It reminds me of June this year for us … we had some difficult days, but the way the Lord gave us all that we needed at every moment added sweetness to the sour moments.
Blessed be the Lord,
Because He has heard the voice of my supplication.
The Lord is my strength and my shield;
My heart trusts in Him, and I am helped;
Therefore my heart exults,
And with my song I shall thank Him.