Fortunately the weather has been conducive to riding outside. Spin class is great, and is a wonderful change of pace in the winter months, but now it's time to get back out on the road. We have enjoyed some good training rides and some longer Saturday rides. Hitting the hills earlier this year than last. I am feeling good w/ my climbing skills this spring. I am still enjoying my strength and endurance class on Monday's and Wednesday's. A class I am continuing throughout the year. Love that our instructor Dodi kicks our rear ends twice a week! A blessing that has come out of my winter workouts is my new friend Paula! She has been a real blessing and keeps me accountable and motivated to stay working out. She runs marathons and does adventure racing. She has "talked" me into doing a 3 person triathalon this summer - she does the running, I do the cycling and another gal will do the swimming. I am also competing w/ her in an Urban Adventure Race in downtown Indy. The only part that I am REALLY concerned about is repelling down a 6 story building. I do not like heights - so that's gonna be a scary moment(s). She hasn't done much cycling and is excited to start riding w/ a group of us this summer to improve her skills!
Business has picked up and we are so grateful for that. God is good and will provide - always! It's still tough out there, but we are seeing improvements. We are still be good stewards with the gifts He has given us. I continue to pray for those of you that have been touched by this difficult economy and hope things are getting better for you.
Tomorrow our small group begins a new study. We had a wonderful 7 weeks going through The Workbook of Living Prayer & now we begin "Stepping Up ~ a journey thourgh the Psalms of Ascent" by Beth Moore. I am excited to be facilitating another study by Mama Siesta Beth... and also excited that the men in our group are excited as well! How awesome is that! Your prayers are appreciated as our group begins another journey in our walk with God!
It's also hard to believe that Easter has come and gone... well the day of Easter has come and gone. We are Easter people and Easter lives in our hearts all year long!
I wanted to share some pictures of my tables from our Easter celebration. Easter is the holiday I host w/ our families. We bring both sides together for our Resurrection Celebration. I started getting things together on Maundy Thursday. Preparing food, moving furniture, setting tables. What was wonderful about this year is that I definitely had the Martha/Mary thing balanced! :)
A close up picture of one of the tables
Jim & I clear out the living room and set up 3 additional tables... the dining table and sideboard are moved a bit to make more room to accomadate our family.
Each guest received a coaster. I made them and used them as the placecards(a craft I learned from my blog friends Christy & Kim)
My mom made this wonderful dessert. I will include the recipe at the bottom of this post! I was delish! Loved how she did the bunny!
My kitchen pig always has something good to say! He is Risen Indeed!
Chocolate Macaroon Tart
Active time 20 minutes
Total time 1 hour plus chilling
Makes 12 servings
1 package (10 oz.) soft coconut macaroon cookies
1 cup heavy or whipping cream
8 oz semisweet chocolate, chopped
2 Tbsp orange-flavored liqueur, such as Grand Marnier or Triple Sec (if you don't want to use liqueur you might try orange extract or orange flavoring... but I would maybe only use a tablespoon)
1 tsp. vanilla extract
½ tsp. confectioners’ sugar
1 naval orange for garnish
1. Prepare oven to 350 degrees, spray 9-inch tart pan with removable bottom (I used pie pan) with nonstick cooking spray. In food processor with knife blade attached, pulse macaroons until fine crumbs form. With hand, press crumbs onto bottom and side of pan. Bake 10 to 12 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).
2. In a 1-quart saucepan, heat ¾ cup cream to boiling on medium heat. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.
3. When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed beat cream until soft peaks form. (I used Cool Whip)
4. With vegetable peeler, from orange, remove 3” by ½” strip of peel. With paring knife scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls.