December 30th, 1955
Dear Diary,
This morning, Sister Mary Claire and I went to church early, just as the sky was lighting with dawn. We brought along our Daily Meditations and read about the Shepherds at the Crib before Mass. The story filled my heart.
As we walked home afterward, Sister talked to me about how the shepherds, poor and humble as they were, left everything behind to see the Christ Child. She said their faith and eagerness were gifts of grace and something we should pray for every day. I thought about that long walk the shepherds took, probably through the dark and cold. They didn’t hesitate—they only cared about finding the Savior. Sister explained that we, too, should be ready to follow God’s inspirations, even if it’s inconvenient or costs us something. I told her I’d try to remember this every time I’m tempted to complain about chores.
When we got home, Mini greeted us at the door with her little squeak ball, so excited to see us. Monday mornings are always busy because we take eggs to the Breakfast Club. Sister carried the case of eggs, and I held onto my brown hen’s egg for my breakfast. The eggs we took were so big and beautiful—I couldn’t help but feel proud knowing how much the customers enjoy them.
The rest of the day was filled with sweetness—literally! Sister decided it was high time I learned to make cinnamon rolls. We worked side by side in the kitchen, and she showed me each step. By the time we were done, the house smelled heavenly, and the rolls looked perfect, with golden tops and gooey centers. Here’s the recipe she taught me:
Sister Mary Claire’s Cinnamon Rolls
Ingredients:
• 1 cup warm milk (not hot)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/3 cup melted butter
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• 1/3 cup softened butter (for filling)
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
Instructions:
1. Activate Yeast: Stir yeast into warm milk and let it sit until foamy (about 5 minutes).
2. Mix Dough: In a large bowl, combine sugar, melted butter, salt, eggs, and the milk mixture. Gradually add flour until the dough forms.
3. Knead Dough: Knead on a floured surface until smooth (about 5 minutes). Place in a greased bowl, cover, and let rise for 1 hour.
4. Roll Out Dough: Punch down the dough and roll it into a rectangle. Spread softened butter over the surface.
5. Add Filling: Mix brown sugar and cinnamon in a bowl, then sprinkle evenly over the buttered dough.
6. Shape Rolls: Roll the dough tightly into a log and cut into 12 even slices. Place rolls in a greased baking dish.
7. Second Rise: Cover and let rise for 30 minutes.
8. Bake: Preheat oven to 375°F (190°C) and bake rolls for 20-25 minutes, until golden.
Tonight, as we prayed by the fire, Sister Mary Claire and I reflected on how simple joys, like kneading dough or tending to our animals, can be offerings to God when done with love. We ended with this prayer:
“Lord, grant us the faith and simplicity of the shepherds. May we always hasten to You with joy and share Your love with others. Amen.”
Mini lay at my feet, her little squeak ball tucked under her chin, as if she understood the peace of the moment. What a sweet day this was, dear diary.
Goodnight,
Kathy
When we got home, Mini greeted us at the door with her little squeak ball, so excited to see us. Monday mornings are always busy because we take eggs to the Breakfast Club. Sister carried the case of eggs, and I held onto my brown hen’s egg for my breakfast. The eggs we took were so big and beautiful—I couldn’t help but feel proud knowing how much the customers enjoy them.
The rest of the day was filled with sweetness—literally! Sister decided it was high time I learned to make cinnamon rolls. We worked side by side in the kitchen, and she showed me each step. By the time we were done, the house smelled heavenly, and the rolls looked perfect, with golden tops and gooey centers. Here’s the recipe she taught me:
Sister Mary Claire’s Cinnamon Rolls
Ingredients:
• 1 cup warm milk (not hot)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/3 cup melted butter
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• 1/3 cup softened butter (for filling)
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
Instructions:
1. Activate Yeast: Stir yeast into warm milk and let it sit until foamy (about 5 minutes).
2. Mix Dough: In a large bowl, combine sugar, melted butter, salt, eggs, and the milk mixture. Gradually add flour until the dough forms.
3. Knead Dough: Knead on a floured surface until smooth (about 5 minutes). Place in a greased bowl, cover, and let rise for 1 hour.
4. Roll Out Dough: Punch down the dough and roll it into a rectangle. Spread softened butter over the surface.
5. Add Filling: Mix brown sugar and cinnamon in a bowl, then sprinkle evenly over the buttered dough.
6. Shape Rolls: Roll the dough tightly into a log and cut into 12 even slices. Place rolls in a greased baking dish.
7. Second Rise: Cover and let rise for 30 minutes.
8. Bake: Preheat oven to 375°F (190°C) and bake rolls for 20-25 minutes, until golden.
Tonight, as we prayed by the fire, Sister Mary Claire and I reflected on how simple joys, like kneading dough or tending to our animals, can be offerings to God when done with love. We ended with this prayer:
“Lord, grant us the faith and simplicity of the shepherds. May we always hasten to You with joy and share Your love with others. Amen.”
Mini lay at my feet, her little squeak ball tucked under her chin, as if she understood the peace of the moment. What a sweet day this was, dear diary.
Goodnight,
Kathy
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