June 13, 1955
This morning, Sister Mary Claire and I took our early walk to St. Mary’s for Mass, with Mini happily trotting beside us. The cool morning air and the quiet path always help me feel at peace. During Mass, my mind kept returning to Father LeRoy's homily from yesterday about St. Teresa of Avila and her saying that life is like a bad night in a bad hotel. After Mass, Father explained it further, helping me understand that life’s hardships are only temporary. He reminded me that, just like a rough night in a bad hotel, these difficulties will pass, and something far better awaits us. It was comforting to think about life that way.
The afternoon was busy but enjoyable. We stopped by Sasha and Max’s Breakfast Club to drop off some eggs, and we ran into Hayden and Caleb. I learned something new today—all four of them, Sasha, Max, Hayden, and Caleb, are first cousins, and they own Fred's Farm (just a stone throw from St. Marys) together. They were excited to share their plans for a new four-bedroom cabin they’re about to build, complete with an addition for the Breakfast Club and a coffee shop for the local farmers. Sister Mary Claire and I were quite impressed by their vision and the way they’re working together to make it happen. Caleb’s breakfast looked so good that Sister and I ordered the same—fresh eggs and corn, and it was absolutely delicious.
As the day winds down, I’m filled with gratitude for the warmth of friends and the beauty of shared dreams.
Evening Prayer:
Dear Lord, thank You for the fellowship and the dreams shared today. Bless Hayden, Caleb, Sasha, and Max as they work together on their new project. May their efforts be fruitful and bring joy to the community. Help me to keep in mind that life’s troubles are fleeting, and guide me as I seek to live with hope and faith in Your eternal promise. Amen.
With Love and Devotion,
Kathy
Recipe: Scrambled Eggs and Corn
Ingredients:4 large eggs
1/2 cup fresh or frozen corn kernels
2 tablespoons Kalona heavy cream
1 tablespoon butter
Salt and pepper to taste
Optional: chopped fresh herbs (like chives or parsley) for garnish
Instructions: In a bowl, whisk together the eggs and cream until well combined. Season with salt and pepper.
In a skillet, melt the butter over medium heat. Add the corn kernels and sauté for 2-3 minutes until tender.
Pour the egg mixture into the skillet with the corn. Let it sit for a few seconds until the edges start to set.
Gently stir the eggs with a spatula, cooking until they reach your desired level of doneness. Be careful not to overcook them; they should be soft and slightly creamy.
Remove from heat and garnish with fresh herbs if desired. Serve hot and enjoy!
This simple and tasty dish is a perfect way to start the day, especially when shared with good company.
Recipe: Scrambled Eggs and Corn
Ingredients:4 large eggs
1/2 cup fresh or frozen corn kernels
2 tablespoons Kalona heavy cream
1 tablespoon butter
Salt and pepper to taste
Optional: chopped fresh herbs (like chives or parsley) for garnish
Instructions: In a bowl, whisk together the eggs and cream until well combined. Season with salt and pepper.
In a skillet, melt the butter over medium heat. Add the corn kernels and sauté for 2-3 minutes until tender.
Pour the egg mixture into the skillet with the corn. Let it sit for a few seconds until the edges start to set.
Gently stir the eggs with a spatula, cooking until they reach your desired level of doneness. Be careful not to overcook them; they should be soft and slightly creamy.
Remove from heat and garnish with fresh herbs if desired. Serve hot and enjoy!
This simple and tasty dish is a perfect way to start the day, especially when shared with good company.
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