Monday Laurel Blount

How’s the weather in your neck of the woods? Here in Georgia, spring has sprung, the peach trees are in full bloom, and we’re having warmer—and wetter--days. So, come on up on the porch! We’ll sit together, listen to the rain, catch up on all the news—and watch our newest calf, Zorro playing in the pasture. He’s so much fun!  

What are your favorite Bible verses? I have so many favorites that it's an endless list.  

This promise came to my mind today 

Psalm 60:4-5 "Sing to the Lord, you saints of His, praise His holy name. For His anger lasts only a moment, but his favor lasts a lifetime; weeping may remain for a night, but rejoicing comes in the morning."  

I am so happy and filled with joy to be able to share a few minutes with you. 

Maybe we can chat about favorite verses.  

And share a few recipes. I am always looking for a new one. 

Are you? 

I stumbled across this recipe years ago, and it’s been a staple on our Easter table ever since. It pairs beautifully with ham and is a special favorite of both my father-in-law and oldest son. My husband loves it, too, but he says it’s too sweet for a side dish. He always saves his for dessert! 

I belatedly realized I didn’t have a picture of this dish, so I’m sharing a photo of my grandson who’s just discovered the joys of cooking! I love it—and he’s way cuter, anyway!) 

What you need: (Note: I usually double this recipe for my hungry crew!)

Baked Pineapple

1 16 oz can crushed pineapple, drained

3 eggs beaten

¾ cup white sugar

4 TBSP cornstarch

Butter

Cinnamon

What you do:

Combine the drained pineapple with the beaten eggs. Mix together the sugar and cornstarch, add it to your pineapple mixture. Mix well. Pour into a greased 1 quart baking dish. Dot with butter and sprinkle generously with cinnamon. Bake at 350 for 45 minutes or until firm and brown.