This mornings’ church sermon was all about embracing interruptions in our lives….you know, when things don’t quite go according to our plans. In true God fashion, that was exactly what I needed to hear today. Because, you see, this whole past week has been one big, fat interruption.
It was fall break. I had big plans of wooing my kids with movies, chic-fil-a lunch dates, horses, maybe even some go-karts. Everyone else was headed to the beach or Disney World…. the least I could do was make this break at home a memorable one.
And then some creepy crawly venimous insect decided to bite the top of my head Saturday. I was miserable and bedbound until the next Friday….the whole. darn. week. So the second I felt better, we made a delivery, ran some errands, made it to the Main Event for a few hours for some bowling and video games….and then my face swelled up like a pumpkin and I headed back to the house to hide!
Even though it wasn’t anyone’s fault I got bit, I was beating myself up that I hadn’t done more with them. I was sad that when they went back to school, their stories from fall break would pale in comparison to their friends’ grand adventures.
And then I heard that sermon. And I looked back at the week and realized how much good had happened. I loved that my kids were happy with simple pleasures like new legos Daddy brought home. And how sweet my Paisley was when she squeezed my neck and told me she was sorry I felt bad. And I realized how much we all loved staying in our jammies all week and how much I appreciated that my husband made me laugh even when I looked like Quasimodo. And suddenly, I realized maybe this was really the break we all needed.
And as if all that wasn’t enough….I took this seclusion time yesterday to play with some new recipes. I hadn’t made time to do that in too long. So to say I enjoyed it would be an understatement.
And this was the result.
So embrace the interruptions. Hug your kids. Love your husband. And make pie 🙂
For the crust:
- 5 cups flour
- 2 cups butter
- 1 cup milk
- Dash of salt
For the filling:
- 5 Tbs. softened butter
- 1 cup sugar
- 1 cup light Karo syrup
- 1 Tbs. vanilla
- 4 eggs
- 1 1/2 cups pecan halves or pieces
- 3 granny smith apples, sliced thinly
- 1Tbs. sugar
- 1 tsp. cinnamon
1. Mix your crust ingredients together until a smooth dough forms.
2. Divide in half. Om a floured surface, roll one half into a circle big enough to fill your deep dish pie plate. Freeze the other half for next time…because there WILL be a next time 😉
3. Lay your apple slices to fill the bottom and sprinkle 1 Tbs. of sugar and 1 tsp. of cinnamon over the top.
4. In a separate bowl, beat your eggs for several minutes until they’re light and fluffy.
5. Add in the softened butter, Karo syrup, and vanilla.
6. Pour over the apples.
7. Top with pecan halves or pieces.
8. Bake at 350 for 1 hour until the filling is set. Be sure and check the crust around 40 minutes in. If its getting too dark, just lay a piece of foil over top for the rest of the time.
9. Remove from oven and let cool. If you’re feeling adventrous, add a scoop of Bluebell Homemade Vanilla. That little bite of home makes everything better 🙂