Flaky Layers Whole Wheat Pumpkin Biscuits

These slightly sweet, spiced biscuits are perfect for a grab and go breakfast, after school snack, a side dish for hearty stew or as part of a brunch menu.

Flaky Layers Pumpkin Biscuits

3 cups Unbleached Flour (or Hard White Wheat Flour or WW Pastry Flour) The pictures show the White Wheat option.  I ground the flour fresh just before baking for maximum nutrition.

2 tsp baking powder

1 tsp baking soda

1/2 tsp cream of tartar

2 tsp pumpkin spice

3/4 tsp salt

1/2 cup cold butter

1/2 cup Buttermilk (If using homemade Buttermilk, reduce by 1 Tbs)

1 cup Pumpkin Puree

1/4 cup Real Maple Syrup or Honey

Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. (This time don’t measure by scooping.)Combine flour, baking powder, baking sods, pumpkin pie spice, and salt in a large bowl. Cut butter into small pieces and then use a a pastry blender to work it into the flour mixture until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and maple syrup, stirring with a whisk until well blended; beat in  pumpkin. Add buttermilk mixture to flour mixture; stir lightly just until dough comes together.  Do not over work. Some loose flour is ok.

4. Turn dough out onto a lightly floured surface.  Do not knead and roll dough into a 1/2-inch-thick rectangle; lightly dust top of dough with flour. Fold dough into thirds. Roll again into a ½ inch thick rectangle; dust top of dough with flour. Fold dough into thirds then gently roll to a 3/4-inch thickness.

6. Cut dough with a 2 inch biscuit cutter. Place biscuits, 1 inch apart, on a greased baking sheet.

7. Bake at 450° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Yield 12 biscuits.

Slice your cold butter into pats before using the pastry cutter.  It will make the cutting in go much faster.

Here’s what it will look like when you’re done cutting in.  You’ll still want some fairly large pieces of butter–like pea sized.  This will help make the layers.

Your pumpkin/buttermilk mixture will look like this.  At first when you try to stir it in, you won’t think there’s enough liquid, but I promise there is.

This dough is DONE mixing.  Please don’t keep going until all the flour is mixed in.  Your biscuits will be tough.  Start rolling without kneading at all.  In the layer making process the dough will fully come together.  I use a silicone mat which makes the layers easier.

Rol it 1/2 inch thick them lightly dust the top with flour.  

Lift the mat to fold the dough into thirds.  The bottom part of my dough was a bit sticky, so I used a spatula to scrape if up, then dust the mat underneath again.  Roll it out like you did the first time.

Then fold it up again.  Keep it lightly dusted if it’s sticking.

This dough here just needs a light rolling to be ready to cut.  I over did mine.  They still tasted good but weren’t as thick as I like.

I wish I had rolled my dough a little taller.  It’s only about 1/2 inch, but it might have made them tough to start again.  Make yours taller.

The last biscuits on my pan are a little wonky, but I choose not to knead the dough for the second roll out.  I just kind of bunch it together to keep the light and flakey texture.

These are delicious with butter, but pumpkin butter is even better!

This is day 15 of 31 Days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Healthy Pumpkin Pecan Scones

9 Pumpkin Waffles

10 Pumpkin Snickerdoodles

11 Butternut Squash Chili

12 Pumpkin Jar Mix

13 Baked Pumpkin Doughnuts

14 Pumpkin French Toast Casserole

15 Pumpkin Biscuits

16 Easy Pumpkin Cake

17 Pumpkin Dump Cake

18 Baked Pumpkin Oatmeal

19 Pumpkin Mousse

20 Pumpkin Cheesecake

21 Pumpkin Latte

22 Pumpkin Pie Smoothie

23 Pumpkin Breakfast Cookies

24 Maple Pumpkin Butter

25 Stuffed Sugar Baby Pumpkins

26 Pumpkin Pancakes

27 Pumpkin English Muffins

28 Roasted Pumpkin Seeds

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

Pumpkin French Toast Casserole

French Toast Casserole reminds me of Christmas morning or a celebration brunch, but it’s easy enough to have any time.  I love that it can serve a crowd without having to stand over a hot griddle cooking a few slices of bread at a time.  The pumpkin flavor and pecan butterscotch topping, makes this dish especially festive.

You can bake it in a 9×13 casserole dish, muffin tins, a Bundt pan, or even a slow cooker.  It makes a great freezer meal, or a prep the night before dish. I’ll give instructions for each variation at the end.

Pumpkin French Toast Casserole

1 loaf, 20 oz of bread.  We like Saralee Artisan Golden Wheat Bread

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Baked Pumpkin Doughnuts, No Special Pan Needed

These sweet and tender Baked Pumpkin Doughnuts are as easy to make as biscuits.  Brandon helped make our first batch at 2 years old.  He’s 10 now–eeek!  When I look back on these old pictures I wish I had taken a lot more.

We like this recipe because it doesn’t take any special pans or a donut maker which makes it accessible to every kitchen.  It’s easily made dairy free. Just sub coconut oil for the butter and almond milk for the dairy milk.  And dust with powdered sugar instead of yogurt glaze. We’re still perfecting a gluten free recipe so you have that to look forward to that later.

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Pumpkin Muffin or Cookies Jar Mix

This mix contains the epitome of autumn flavors with the butterscotch chips, pumpkin spice and pecans.  It has has been a family favorite for years and fits prettily in a quart jar and makes a nice appreciation gift or a welcome to the neighborhood gift.  This is another original recipe you won’t find anywhere else.

Pumpkin Jar Mix

1 1/2 cups All-purpose Flour

1 tsp Baking Soda

1/2 tsp Salt

1 1/2 tsp Pumpkin Spice

1/2 cup Rolled Oats

3/4 cup Sugar*

1/2 cup Butterscotch Chips

1/2 cup Chopped Pecans

Layer in a quart jar

*If you are baking right away, brown sugar tastes better.  If it is a mix for storage then white sugar is best.  Brown sugar will dry out next to the flour and get hard and impossible to mix into the recipe.  Sucanat or coconut sugar would work in either situation.

For cookies: Mix 1/2 cup softened butter, 1/2 t maple flavoring, 1 cup of pumpkin puree and 1 egg. Add pumpkin mix, and mix just until combined. Drop by spoonful onto greased cookie sheets.  Optional, decorate before baking by pressing a pecan half into the top. Bake at 350 for 12-15 minutes. Makes 2 dozen cookies.

For muffins:

Mix together 1/4 C butter or yogurt, 2 eggs, 1/2 t maple flavoring, and 1 cup of pumpkin puree. Add pumpkin mix alternating with 1 C milk. Fill greased muffin cups nearly full and bake at 400 for 15-20 minutes. Or until a toothpick inserted in the middle comes out clean. Makes 15-18 muffins.

P.S.  Did you know that parmesan jar lids fit quart jars?

This is day 12 of 31 Days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Healthy Pumpkin Pecan Scones

9 Pumpkin Waffles

10 Pumpkin Snickerdoodles

11 Butternut Squash Chili

12 Pumpkin Jar Mix

13 Pumpkin French Toast Casserole

14 Easy Pumpkin Cake

15 Pumpkin Dump Cake

16 Baked Pumpkin Oatmeal

17 Pumpkin Mousse

18 Pumpkin Cheesecake

19 Pumpkin Latte

20 Pumpkin Pie Smoothie

21 Pumpkin Breakfast Cookies

22 Pumpkin Biscuits

23 Maple Pumpkin Butter

24 Stuffed Sugar Baby Pumpkins

25 Pumpkin Pancakes

26 Pumpkin English Muffins

27 Roasted Pumpkin Seeds

28 Baked Pumpkin Doughnuts

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

Butternut Squash Chili

I love Chili and all things beans, but sometimes they don’t love me.  And beans never love my teenage son.

With butternut squash we can have a nice thick beanless chili without spending a fortune on extra meat. Originally I planned to cut the squash into bite sized squares for a nice texture similar to beans.  Then I remembered my kids aren’t big fans of squash…yet.   I have all sorts of secret plans to turn them into squash fans, mmmmmwwwwahahahahahaha.  It’s a work in progress.

I sauteed the squash in a skillet with a little coconut oil and chopped onion, then pureed it in a blender with a can of broth.  When I stirred it into the crushed tomatoes, the squash and onion disappeared.  Chili powder’s dark color made the camouflage complete.  You could totally save a step and use canned pumpkin puree instead.

Butternut quash’s mildly sweet flavor complements the spicy seasonings perfectly.  The kids gobbled this up.  It’s a hearty, comforting autumn meal that is lower carb and won’t cause bloating or other gastric distress.

Butternut Chili Con Carne

1 medium butternut squash, peeled and cubed

1 onion, diced

1 can, 15 oz beef or chicken broth  (or 2 cups homemade, cool in temperature)

2 lbs ground beef or turkey, browned and drained

1 can, 28 oz crushed tomatoes

3 Tbs chili powder

1 Tbs cumin

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

Saute squash with onion in a little bit of coconut oil until fork tender, about 15 minutes.  Add to a blender or food processor with broth.  Puree.  (You can leave it whole if you like the texture.)  Combine everything in a stock pot and warm through.  The longer it simmers the better the flavors will meld.  This can be stirred together in the morning and held in a slow cooker on low until dinner.

Topping ideas: shredded cheese, sour cream, chopped chives, chopped tomatoes, olives, crushed tortilla chips, oyster crackers….

1/8th of the recipe prepared with 93% lean ground beef = 318 calories, 9g fat, 19 net carbs, and 34 grams of protein

This is day 11 of 31 Days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Healthy Pumpkin Pecan Scones

9 Pumpkin Waffles

10 Pumpkin Snickerdoodles

11 Butternut Squash Chili

12 Pumpkin French Toast Casserole

13 Pumpkin Muffin/Drop Cookie Mix

14 Easy Pumpkin Cake

15 Pumpkin Dump Cake

16 Baked Pumpkin Oatmeal

17 Pumpkin Mousse

18 Pumpkin Cheesecake

19 Pumpkin Latte

20 Pumpkin Pie Smoothie

21 Pumpkin Breakfast Cookies

22 Pumpkin Biscuits

23 Maple Pumpkin Butter

24 Stuffed Sugar Baby Pumpkins

25 Pumpkin Pancakes

26 Pumpkin English Muffins

27 Roasted Pumpkin Seeds

28 Baked Pumpkin Doughnuts

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles have a thin crispy outside with a soft inside.  Not too cake-like and just enough spice.  I ate 4 just to make sure they were perfect and could have gone for another if I weren’t on a diet.  Self-control has to begin somewhere, bwa ha ha ha.

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Southwest Butternut Chicken Stew

A few years ago I was searching for butternut squash recipes and found a beautiful picture of a chicken stew.  I clicked over to read the recipe and was immediately disappointed.  The black bits in the stew were olives, and I’m not a fan.  The black color was part of what made the dish so beautiful, so I wrote up the recipe I was hoping to find.  Then I threw it in the crock pot and fed it to guests, because I live dangerously like that. It was delicious.  The slightly sweet flavor from the butternut contrasted perfectly with the spicy southwest flavors.

Did you know that Butternut squash and pumpkin are in the same family?  If you’d like a homemade dark orange, thick sweet puree for your pumpkin recipes, consider subbing butternut instead.  There has been a rumor going around that canned pumpkin is really butternut squash…but after some research I’ve found that to be false.   And also learned about a new strain of pumpkin that is destined to be in my garden next year.   If you have one of these KING of eating pumpkins, you may use that instead in this recipe.

Southwest Butternut Chicken Stew

1 1/2 lbs Butternut Squash, peeled and cubed

4 cups chicken broth

1 lb boneless chicken

1 onion, chopped

1 can, 15 oz black beans, rinsed and drained

1 can, 10 oz Rotel tomatoes, undrained

1 1/2 tsp Ground Cumin

1 tsp minced garlic

1/2 cup, dry quinoa, rinsed

1/4 cup Cilantro

1/4 cup Sour Cream

In a slow cooker, combine everything except the quinoa and cilantro.  Cook on high for 3 hours or on low for 6.  Pull out chicken and chop or shred, then return to the pan. Stir in quinoa and cook for 30 minutes longer.  Garnish with fresh cilantro  and sour cream just before serving.  Serve with tortilla chips or Fritos.

Butternut Squash is fairly easy to work with.  It’s easier to cut through than the some of the tougher squashes.  I just trimmed off the ends, then scooped the seeds out of the bowl.  I love this squash so much, I saved and dried my seeds to try in the garden this spring.

A vegetable peeler works great for removing the skin.  You’ll just need to make more than one pass.

If you still see streaks of green on your squash, there’s still skin there.  Keep using the peeler to remove layers until it’s just orange.  Then you can cut it into cubes.

This is day 7 of 31 Days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Pumpkin French Toast Casserole

9 Healthy Pumpkin Pecan Scones

10 Pumpkin Snickerdoodles

11 Pumpkin Muffin/Drop Cookie Mix

12 Easy Pumpkin Cake

13 Pumpkin Dump Cake

14 Baked Pumpkin Oatmeal

15 Pumpkin Mousse

16 Pumpkin Cheesecake

17 Pumpkin Latte

18 Pumpkin Pie Smoothie

19 Pumpkin Chili

20 Pumpkin Breakfast Cookies

21 Pumpkin Biscuits

22 Maple Pumpkin Butter

23 Stuffed Sugar Baby Pumpkins

24 Pumpkin Pancakes

25 Pumpkin Waffles

26 Pumpkin English Muffins

27 Roasted Pumpkin Seeds

28 Baked Pumpkin Doughnuts

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

 

 

Homemade Pumpkin Bagels Video Tutorial

This isn’t a new recipe to this blog, but it’s still one of my favorites. The soft inside and chewy outside make a lovely grab and go breakfast. I originally wrote this post in 2015. Grant is now in 1st grade! I don’t regret spending that last year with him, and even though the kids are all in school now, we decided my time is still best spent at home helping things run smoothly for everyone.

Tee hee.  This video makes me giggle.  When I watch the replay and Grant (4) dumps the pumpkin on the counter, I roll on the floor laughing and then back it up and watch it again.  Maybe because I was there for the original moment, trying to balance a camera and helping Grant with the cooking at the same time.  How the pumpkin on the counter shocked us both and I got the giggles, which I tried to hold in making a weird background noise.  Grant, relieved that I wasn’t upset said, “We better clean that up.”   Which made me giggle all the more.

After we made quite a mess but got most of the stuff in the bowl, I said “What should we do now?”  I thought Grant would say, “Let’s clean up!”  but he said “SMILE.”  Which made me giggle all over again.

This boy is the joy of my days.  The sleepless nights, messes, tantrums, and battles are all worth it.  I had the option to spend this year in a classroom blessing other people’s children, while I earned money that my family needed.  I would have had to let someone else be with Grant during the day, and I just couldn’t.  It’s his last full year at home and I fought for my chance to be the one to clean up his messes and talk him down from the ledge of toddler insanity. It was selfish and selfless at the same time.  He needs me as much as I need him and there’s something priceless about that.

For those who prefer a written recipe here you go:

Pumpkin Bagels

  • 2/3 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 Tablespoon active dry yeast

Put all ingredients in the order listed in your bread machine.  Set for the dough cycle.  When the cycle is ended, divide the dough into 10 balls.  Poke your finger through the center and make a large hole.  Let the bagels rise for an hour or until doubled. Pour 8 cups of water into a stock pot, boil bagels for 1 1/2 minutes, turning once.  Remove to a dish towel to drain.  Place bagels on a greased baking sheet.  Brush with egg white and sprinkle with a little sugar.  Bake at 400 degrees for 20 minutes or until golden on the top.  Cool on a wire rack.

This is day 6 of 31 Days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Pumpkin French Toast Casserole

9 Healthy Pumpkin Pecan Scones

10 Pumpkin Snickerdoodles

11 Pumpkin Muffin/Drop Cookie Mix

12 Easy Pumpkin Cake

13 Pumpkin Dump Cake

14 Baked Pumpkin Oatmeal

15 Pumpkin Mousse

16 Pumpkin Cheesecake

17 Pumpkin Latte

18 Pumpkin Pie Smoothie

19 Pumpkin Chili

20 Pumpkin Breakfast Cookies

21 Pumpkin Biscuits

22 Maple Pumpkin Butter

23 Stuffed Sugar Baby Pumpkins

24 Pumpkin Pancakes

25 Pumpkin Waffles

26 Pumpkin English Muffins

27 Roasted Pumpkin Seeds

28 Baked Pumpkin Doughnuts

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

 

Welcome Fall

Thank you for all your encouraging comments after my last post.  I’m not feeling nearly so overwhelmed right now and I think gratitude and the support of good friends has a lot to do with it.  I’ve found myself running to the journal to jot down things when I think of them–like the song “I need thee every hour,” especially the new arrangement by John Hudson.  Also warm and pleasant jogging weather, and my husband who has known exactly what I’ve needed to hear the past couple of days.

I made some updates to my home for fall, just using some stuff I already had on hand.  If you missed it on instagram, here are a few more photos.  If I were designing a hearth from scratch, I would have done it differently and all the possibilities would have stressed me out and frozen me. Since my rule was to use what I have, it was much simpler (I even used the screws the previous homeowner left in the brick–so yes, the wreaths are slightly uneven.)   I love how limitations FREE us to make the best decisions we can.

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The canvas on the hearth was our family picture from 2012. The dipped basket is from hobby Lobby (as is the ampersand) and the pillow from Ikea.  I made the wreaths using this tutorial. The wood logs were dropped off by a tree cutting crew working for my neighbor.  To get these logs I had to take all 4 trees and the wood chips.  My husband was not nearly as excited about it as I was.  He has been chopping it into firewood for weeks already and is still not done.  We have a wood burning fireplace in our basement, but this one is gas.  It’s not very efficient and way too expensive to burn, so it’s we just use it for decoration.  We talked about ripping it out several times….but it’s kind of holding up the whole center of the house–and has historical significance, being made from the bricks of the old Kanas City stockyards when they were torn down.

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I did go and help him after I took the photo :D. (Mostly so I could protect the bigger stumps that would make nice side tables or stools for a someday outdoor seating area.)

If you’d like to know how we painted our brick, you can read about that here, and also see what the endcap looked like before we put a chalkboard up over it.

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I LOVE the versatility of having a huge chalkboard here. It’s not nearly as dusty as I thought it would be.  It’s visible from the entry so we can put any personal message to guests we want on there, like “Welcome Yeoman Family!” I let the kids design it most of the time, but while they were at school yesterday I added the crocheted pompom garland (with thumbtacks) and words to remind me of my new mindset.  We skip Halloween at our house and go right into Thanksgiving.  

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Here’s the view from the front door.  ( I primed the woodwork in here months ago and never painted it. I plan to paint the spindles and woodwork bright white, the walls a light greige, and to restain the wood tones espresso.  I’ve been half started on the woodwork for years….  Ha ha, that’s how you know this is NOT a decorating blog.) I usually keep the baskets under the table full of white blankets for looks, but with young people here, we ended up filling the left one with bubbles and sidewalk chalk since it’s convenient to the front door.

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Across from the hearth is a little sitting area.  I bought the white lacy candle holders for Christmas (at Ikea) and loved them so much I never put them away.  I added a few fur throws and pillows, a couple of DIY leaf pillows, and fall themed printables for the clipboards.

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(If I had it to do over again, I wouldn’t buy a sectional this dark–BUT it fits our family, is super comfy, and the leather is exactly what I need for my allergies.  For the time being, I’m thankful to have it. When we knock some of the more important projects off our list, like a basement office for Darren, I’ll see what I can do about lighter furniture in here.) The cupboard behind the sectional holds all our board games. The coffee table is from Ikea and was only $40.  It has already taken a beating on the top.  I plan to add a stained wood top using this tutorial.  Then after a bit will move it to the basement family room (yet to be built) and build something more expensive looking, like this or this.

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This is the first year I’ve been able to pull together a collection of fall items from what I had on hand.  Every year for a LONG time, I would buy just 1 or 2 items that I thought I would hold it’s charm for me. Some were originally meant for Christmas or Spring. I prefer to keep things fairly low key, so it’s as easy to put away as it is to put out. Does fall decorating excite you or overwhelm you?

P.S.  I just saw the nester is opening her self-study cozy minimalist course.  This is the course I took spring of 2015 that CHANGED my life.  She’s opening the facebook group up to students which is what made ALL the difference for me.  I’m participating this year as I finish up my music room and foyer.

This Changes Everything

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Two people in the exact same circumstances, one is happy and the other is miserable.  Why?

Attitude

The character quality that influences our happiness the most, is gratefulness.  Gratefulness is a seed that flowers into contentment and joy.

When we have it we spend less money. We smile and laugh more. We can rejoice in other people’s blessings.

There’s an herbicide that will kill it all.  It has the generic label Complaining but can be found under the brand names of Comparison and Envy.

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Sometimes reading someone else’s grateful list brings up some jealousy.  This time of year, I wonder if I should share my grateful list or if it is better to tell it to God.  When I list off my list of things I’m thankful for, I naturally leave out the things that we are struggling with.  It would defeat the purpose to complain and be thankful at the same time. That can leave an impression that my life is perfect and make someone else wonder why theirs isn’t.

In this human experience we will all have trouble.  If it’s not happening now, it’s coming.  Our gratefulness is interwoven with tragedy. The contrast is beautiful.

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My goal is to become thankful no matter my circumstances.  It’s easy for me to be thankful when I look at those who are less fortunate.  If comparison is the thief of joy, then I want my gratitude to be independent from comparison .  There will always be someone better off or worse off than I am.  My joy and my gratitude has to be unaffected by circumstance.

There is one constant to be grateful for,  Jesus.  He remains unchanged no matter my circumstance. He lived and died and lived again so that whatever happens in this life is a blip in the scheme of eternity spent with Him.  If your Christmas tree is already up and you’re singing Christmas carols while you work, it doesn’t bother me.  It’s just another reminder of the reason for our gratitude this Thanksgiving day.

Happy Thanksgiving from Our Family to Yours

I’ve sent up special prayers for those of you with family members who have already been welcomed into the arms of our Savior.  It seems like we miss them more on days like today.