I had not realized how long it has been since I wrote. There have been some great experiences that I would like to share.
Last week's Book of Mormon class was one of the most profound lesson experiences I have had. Our scripture block was 3 Nephi 8-11 where, after His resurrection, Jesus Christ appeared to the people here on the American continent. As I prepared, I continually found myself cutting material I had pinpointed to include in the lesson. More than anything else, I wanted the class members to FEEL something. After making a few doctrinal points, I finally focused only on His appearance. I asked two of the class members who are music majors to present the hymn, "I Know That My Redeemer Lives." One of the students was a pianist and vocalist--the other a clarinetist. It was a beautiful and meaningful rendition. After this performance, we read 3 Nephi 11:3-17. Then we watched a video portraying the Savior blessing and healing the people. The response was all I had hoped for, both within myself and with many of the students.
Saturday the University Ward had planned a trip to the Detroit Temple. The weather forecast didn't look good and to my relief, the excursion was postponed until March 1. The snow didn't start until after 8:00 a.m. and all day long the snow fell and the wind blew. We didn't stick our nose out the door all day--it was a delicious day! I had completed the house cleaning and the laundry in order to be away on Saturday. We worked on our lessons, read, napped, and in the evening we watched a DVD movie on the computer.
For Munch 'n Mingle today we prepared Navajo tacos. It was a little more work than other lunches we have prepared, but it was very well received. I will include the recipe for the buttermilk scones which was the foundation for the refried beans, lettuce, cheese, sour cream and salsa. Better yet would have been to add some quacamole and fresh-picked garden tomatoes; but cost, effort and the season precluded those ingredients.
1 qt. buttermilk, warmed
2 pckgs yeast
1/4 cup lukewarm water (to soften yeast)
2 tbsp sugar
2 tbsp oil
1 1/2 tsp salt
3 tsp baking powder
1/2 tsp soda
9 cups flour (enough to make a soft dough)
Add half flour to all ingredients. Beat until smooth. Add enough flour to make soft dough. Raise double. Punch down. Refrigerate overnight. Roll out to desired thickness and fry in hot oil. Makes 3-4 dozen scones. Dough can be kept for several days in the refrigerator.