For this Sunday morning I leave you "How Great thou Art" by Elvis. This video was released shortly after his death and is worth watching....Elvis's father's appreciation for the fans at the end is touching.
Sunday, November 16, 2014
Tuesday, October 07, 2014
"Whether we like it or not, polygamy is not only a part of our past, it’s part of our present, our scripture and theology, which both suggest it will be part of our future. If we are to respect our heritage and be honest about who we are as a people, we must acknowledge polygamy’s place in our church and culture. And when we see a polygamist family among us, we must remember we are looking in the mirror; we are looking at ourselves."
Brady Udall. Found here:
Brady is the author of "The Lonely Polygamist," one of my favorite books I've read in the past five years.
Tuesday, September 23, 2014
"To recognize our bias toward error should teach us modesty and reflection, and to forgive it should help us avoid the inhumanity of thinking we ourselves are not as fallible as though who, in any instance, seem most at fault. Science can give us knowledge, but it cannot give us wisdom. Nor can religion, until it puts aside nonsense and distraction and becomes itself again." Marilynne Robinson from "When I was a Child I read Books."
Tuesday, July 29, 2014
Sunday, July 20, 2014
Instead of cleaning and organizing, I thought I'd procrastinate by writing for a few minutes on my blog. Since the advent of Facebook and Instagram, my blog has suffered but there's something about the blog that leads me to think its not an obsolete social medium, although its not as immediately gratifying as Facebook, Instagram, or even Twitter. Blogging is, and can be an online Journal, diary, essay, etc. Blogging can be whatever you want to be but some how feels more intimate than Facebook even though anyone can read my blog or comment on it (I'm looking at you, Russian spammers). Anyone can and should be a "writer," because there's something liberating about creating, even if its just a little dribble about blogging. Anyway, I guess I should write a little bit about the past three months, but maybe tomorrow.......
Monday, June 16, 2014
Ah, so, the last couple months have been eventful. I moved to my own apartment, had surgery, and...will hopefully pick up my first pair of reading glasses. Now, looking back, I should have probably g seen the optometrist at least a year ago and the result would be...but I'm a little stubborn and oblivious to the fact that squinting, eye-strain headaches, and moving labels in several different directions to read the text means....that I need glasses. Mostly though, I was in denial about the fact that I finally need glasses as I was hoping to reach the age of 45 when both of my parents needed glasses. Yeah, setting goals are good....but calling off the goal is sometimes worth it too. Especially in this case. So, last week when I was sitting on my couch after surgery (I'm healing nicely) and brainstorming about how I will need to buy books with larger text from here on out.....it dawned on me that eye appointment that my mom has been bugging me about for about 5 years....should probably be made in the the next week.
Monday, April 14, 2014
My friend's father has tried several diets over the years and she claims the best thing that has come out of those diets is this clam sauce. I'd have to agree that this dish is incredible tasting and quick to make.
Garlic and Clam Sauce:
2 T fine olive oil
4 cloves garlic, minced
1/2 cup chopped onion
1/2 pound mushrooms, sliced
1 1/2 t. dried thyme leaves
2 T chopped fresh parsley
2 6-7 ounce cans chopped (or minced) clams
1/2 cup chopped green peppers
salt and freshly ground pepper to taste
Saute onion, green peppers, and garlic in olive oil until translucent (add a little water and cover if necessary during this process). Add mushrooms and continue heating in the covered saucepan for about 3 minutes. Add the remaining ingredients, including all the liquid in clams, heat until hot in covered saucepan.
Makes 4 piddly little dieter's servings or 2 decent servings.
Serve with spaghetti or linguini. Top with grated parmesan cheese.