It seems some how in my life I lost sight of what the true meaning of Shabbat is (to rest).This week my blueberry bushes taught me a great lesson. When I fed them the wrong fertilizer and denied them water it killed one bush and two others are very stressed. A fourth bush is still OK but stressed and has dropped some of it’s fruit. What looked like a bumper crop this spring in one week became devastated. The crop for this year dried out on the bushes and only a miracle could bring back the one little bush that lost all it’s leaves and fruit.

My life in Christ is much the same as these little bushes. I can feed myself murder mysteries, and other shows that do not reinforce God’s goodness towards me or I can choose to read and listen to worship music and his word. I can take the time to listen to him and do what I feel he is telling me to do, drinking in his goodness or I can get up with my own list of things to do and ignore his voice. ‘

When I am the one orchestrating how and when things get done I seem to take two steps forward and one step back. Lately I have been in a season where the work seems to be becoming easier and easier and my rest time seems to be more. The chores I do seem less cumbersome.

During my rest times, I love quietly working with my hands as I spin, knit, crochet, or weave. Over the last year I have learned to seek the Lord during these times over something on TV. My theme over this past year has been learning to rest. This does not mean I do not get things done, but that I am doing them smarter and spending the time being more productive. I have gone from being upset at someone suggesting I rest to understanding the importance of rest.

This morning during worship I got one word to myself from the Lord. “Shabbat” This week I will Shabbat (Rest). I will not fret over what needs done but will walk with the Lord through my days resting in his care for me doing what I feel he wants me to do.

Last week I harvested my beets and pickled them. I had promised myself I would not mess with dying wool, however I broke that promise. I used the water from boiling the beets to dye 2 different batches of wool. I am blending them and making a hat from the wool spun in the first spinning on my wheel and this yarn.

I have been spinning away this week with the natural fibers and decided to ply what I have done. I am learning as I go. I went to visit a spinning shop I heard about in Roanoke IN. and learned about a niddy noddy. They had some beautiful ones in the shop along with lots of other toys I would enjoy, however I wanted to save money to buy the pads for my homemade carders and maybe get some of the other things later as I learn what I want and what works best for me.

On Saturday I came home from a morning going garage saling with Duane and made myself a fairly rustic Niddy Noddy. I used a razor knife to whittle away two straight boards and then put a dowel rod between them by drilling the boards. It will work for now.

This weeks recipe came about because of an over abundance of Brussel sprouts.

Lental, Quinoa, and Brussel Sprout Salad

Squeeze half a lemon and set aside

In a 2 qt. sauce pan bring

3 cups water to a boil

Add 1 teaspoon curry powder

1 teaspoon salt

1 ¼ cups lentils

2/3 cups quinoa rinsed

Simmer covered for around 20 minutes

Slice around 2 cups of brussel sprouts thawed

And 1 cup sliced green onions

1 red bell pepper diced

Toss brussel sprouts and green onions in a mixture of

1 teaspoon tahini and 1 tablespoon of lemon juice. I use a wire whisk to blend them together well.

Spread them out on a baking sheet covered with parchment paper and salt and pepper them. Bake on 400 degrees for 10 minutes. Stir around and return to oven for 10 to 15 minutes until they are browned.

Slice another ½ cup green onions., and1/2 cup sun dried tomatoes. Dice a red bell pepper

Stir together with brussel sprouts,  lentils and quinoa and remainder of the lemon juice. Can be served hot or cold. I garnished mine with fresh basil,  kohlrabi slices and  pea pods. If you enjoy things a bit tangy you can serve with a slice of the other half of the lemon to squeeze fresh over the top. If you are not watching your fat intake then you could drizzle a little extra virgin olive oil over it. This is a wonderful salad to have on a hot summer day.

I got to spend time with a friend this week. I painted her and her daughter’s nails and then her 4 year old daughter painted mine. My nails were not perfect when I went to church, but my heart was full. I was amazed at how good that 4 year old did at painting my nails. Despite weeding asparagus, I would not cover up what she did before leaving for church. She was so proud of her manicure skills and I didn’t want to break her little heart if she was there this Sunday.

Over and over I am amazed at the love My Father In Heaven shines towards me. From the mail box Duane helped me put up at the garden gate to the abundance of food in our cellar. From rich relationship first with my heavenly father and then with others to the precious gift my husband Duane is every day, I am so thankful for the life I am living. God is good and I am blessed here on the Wade Homestead.