Very blessed

Yesterday started out to be "another one of those days". I was scheduled to go into work at noon, so Eddie and I stayed up late friday night. (since he doesn't get home until 11:30 pm each night, our idea of late is 1:00 am.) I received a phone call at 6:30 saturday morning--the opening manager was sick and the general manager could not be reached by the phone. Ugh! I am not a morning person at all, much less after five hours of sleep. However, this turned into a real blessing. What started out to be a very long day ( 8 am to 8:30 pm) turned out to be a "normal" day. The manager's wife came in to shop, one of the cashiers told her what happened, and the manager called and then came in to close the store. This enabled me to go with Eddie to help clean the church after a wedding and spend some time with him that evening.

This morning I was able to take care of baby J while his mom ran the PowerPoint for worship. There is little else that compares to the joy of holding a new baby and nurturing them, even for a short time. Also add that our newest edition baby girl M made her arrival this past thursday. She, mom and dad where there this morning. She is so beautiful! Grandma J is our worship leader, so she is glowing with happiness.

Tonight I actually cooked dinner. (now pick yourself up off the floor and stop laughing) I have a very simple, but good, recipe that I will share at the end. We have the worship leader over for dinner on sunday nights while she is mentoring Eddie in one of his Ministerial classes. So, I feel blessed to have helped take some pressure off my husband by cooking a meal and share it with a good friend. I also get to sit here on my computer and listen to the lessons they are doing, so I learn a little at the same time. One of my favorite saying:

God is good all the time, and all the time God is good.

Chicken and rice recipe:

1 can cream of chicken soup
1 can cream of mushroom soup (or cream of celery if you prefer)
1 soup can of water
1 soup can of minute rice
cooked chicken breast (either 2 small cans or 1 breast per two people)

Mix all ingredients in saucepan, cooking on med high until it comes to a boil. Lower heat to med and simmer for five minutes.

From here you can serve with a vegetable or whatever you choose.

Tonight I put the mixture in a baking dish, topped with shredded Velveeta cheese and bakes until the cheese was brown. I also top with french onions.

The size of soup cans to be used varies on how much you want to make. I use family size cans, which makes enough for six to eight.

Let me know if you try this and if you like it, of if you already make it.