What We Are Reading

Our family devotion is at the dinner table right after dinner each night.  We are going through the book "Leading Little Ones to God".  Each night we read a Bible story,  have scripture reading, sing a hymn and have prayer. 

 
When I do devotions with the girls in the morning we are reading a book called "Come Ye Children:  A Bible Storybook for Young Children".  These are Bible stories complete with spiritual applications which our children can carry in their little hearts.  We are also reading from this book at night before bedtime.

Brian has been reading alot lately.  He just finished "Standing on the Promises: A Handbook of Biblical Childrearing" by Douglas Wilson.  He told me that he would like for me to read this book as well, so I started reading it last night.  For more books and reviews that Brian has read you can go to his blog: brianmccollough.wordpress.com and under Categories click on Book Reviews. 

This Weeks Receipe

Sorry this is a little late this week - I have been sick.  This weeks receipe is a dessert.  This has to be my one of my favorite desserts ever.  Hope you enjoy ~  Michelle

Gram's Lemon Ice Box Pie

*  1 can condensed milk

*  1/2 cup lemon juice

*  4 eggs (seperated)

*  1 box vanilla wafers

*  Crumble vanilla wafers in pie pan and place whole wafers around pan

*  Combine condensed milk, lemon juice and egg yolks together.  

*  Stir until thickened

*  Pour over vanilla wafers

*  Beat egg whites with hand mixer

*  Add 3-4 tablespoons of sugar to the egg whites

*  Beat until stiff

*  Put egg white mixture over top of pie

*  Heat overn to 375 degrees

*  Place pie in oven for 5-10 minutes until brown (watch closely because it will brown quickly)

This Weeks Receipe

Here is this weeks receipe for you to enjoy.  This is my absolute favorite salad - we call it the "yummy salad".  It takes a bit of time to prepare but is worth it in the end!  Enjoy ~ Michelle

Asian Noodle Salad

*1 package linguine noodles, cooked, rinsed, and cooled

* 1/2 to 1 head sliced Napa cabbage

* 1/2 to 1 head sliced purple cabbage

* 1/2 to 1 bag baby spinach

* 1 red bell pepper, sliced thin

* 1 yellow bell pepper, sliced thin

* 1 orange bell pepper, sliced thin (if available)

* 1 small bag bean sprouts (also called "mung bean sprouts")

* 3 sliced scallions

* 3 peeled, sliced cucumbers 

* chopped cilantro—up to one bunch

* 1 can whole cashews, lightly toasted in skillet (optional)

 DRESSING:

* Juice of 1 lime

* 8 tablespoons olive oil

* 2 tablespoons sesame oil

* 6 tablespoons soy sauce

* 1/3 cup brown sugar

* 3 tablespoons fresh ginger, chopped

* 2 cloves chopped garlic

* 2 hot peppers or jalapenos, chopped

* More chopped cilantro to taste

* You can chop the veggies ahead of time, just don't put them all together or they will wilt (separate ziplock bags works great). 

* Mix together salad ingredients. 

* Whisk together dressing ingredients and pour over salad. 

* Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving, without cilantro.