Dear Diary,
The day began bitterly cold, six degrees below zero. It was far too dangerous to make the walk to church, so Sister Mary Claire and I stoked up the fire early. The crackling warmth filled the room as we put on some steel-cut oats to simmer, filling the house with a comforting smell. While the oats cooked, we knelt together, praying and reading the daily meditation. Today’s reflection was about the flight into Egypt—how St. Joseph was told by the angel to take Mary and the baby Jesus and flee.
Sister Mary Claire explained it beautifully, helping me imagine their journey. She said: “Even though they left everything behind in the dead of night and faced so much uncertainty, their trust in God’s Providence carried them through. Each step St. Joseph took, each breath Our Lady whispered over the Child, was a testament to their humble obedience and faith.”She reminded me that in our little sacrifices, we too can draw closer to Jesus.
Mini, as always, needed some coaxing to leave her cozy spot under the bed, but eventually, I got her outside for a brisk little walk. The cold air stung my cheeks, and Mini wasn’t keen to linger long. Back inside, Miss Brown Hen came in for the day, settling happily into her nest by the stove. She puffed up her feathers, seeming so content to be near the warmth. I think she would have stayed there forever if we let her.
Throughout the day, we checked the coop often and gathered eggs—several times, just to make sure none froze. The chickens were quite chatty today, maybe because of the frosty weather. I had the feeling they, too, were thankful for the snug barn and their grain.
The brutal cold leaves no room for mistakes or wasted time, but it also made the warmth of home feel all the more precious. Tonight, as I write, I feel so blessed to have our little stove, Sister Mary Claire’s kind words, and Mini curled up nearby.
The day began bitterly cold, six degrees below zero. It was far too dangerous to make the walk to church, so Sister Mary Claire and I stoked up the fire early. The crackling warmth filled the room as we put on some steel-cut oats to simmer, filling the house with a comforting smell. While the oats cooked, we knelt together, praying and reading the daily meditation. Today’s reflection was about the flight into Egypt—how St. Joseph was told by the angel to take Mary and the baby Jesus and flee.
Sister Mary Claire explained it beautifully, helping me imagine their journey. She said: “Even though they left everything behind in the dead of night and faced so much uncertainty, their trust in God’s Providence carried them through. Each step St. Joseph took, each breath Our Lady whispered over the Child, was a testament to their humble obedience and faith.”She reminded me that in our little sacrifices, we too can draw closer to Jesus.
Mini, as always, needed some coaxing to leave her cozy spot under the bed, but eventually, I got her outside for a brisk little walk. The cold air stung my cheeks, and Mini wasn’t keen to linger long. Back inside, Miss Brown Hen came in for the day, settling happily into her nest by the stove. She puffed up her feathers, seeming so content to be near the warmth. I think she would have stayed there forever if we let her.
Throughout the day, we checked the coop often and gathered eggs—several times, just to make sure none froze. The chickens were quite chatty today, maybe because of the frosty weather. I had the feeling they, too, were thankful for the snug barn and their grain.
The brutal cold leaves no room for mistakes or wasted time, but it also made the warmth of home feel all the more precious. Tonight, as I write, I feel so blessed to have our little stove, Sister Mary Claire’s kind words, and Mini curled up nearby.
O Mary, full of grace, shelter us as you sheltered the Holy Family in Egypt. Help me to trust as they trusted, even when the path is uncertain. Keep my heart warm with faith and my hands busy in service. Amen.
Steel-Cut Oats with Brown Sugar and Cream
To prepare the oats, use the following recipe:
• Ingredients
• 1 cup steel-cut oats
• 4 cups water
• A pinch of salt
• 1 tablespoon brown sugar (for topping)
• 1 pad of butter (about 1 teaspoon)
• 1/8 cup whipping cream to each serving
Directions
1. In a medium-sized pot, bring 4 cups of water to a boil. Add a pinch of salt.
2. Stir in the steel-cut oats, then reduce the heat to low. Let them simmer uncovered for 20–30 minutes, stirring occasionally to prevent sticking. Cook longer for a softer texture.
3. Once the oats are tender and creamy, ladle them into bowls.
4. Top each bowl with a sprinkle of brown sugar, a pad of butter, and a drizzle of whipping cream (about 1/4 cup).
5. Serve warm and enjoy—it feels almost like dessert instead of a hearty breakfast!
Goodnight, dear Diary.
Steel-Cut Oats with Brown Sugar and Cream
To prepare the oats, use the following recipe:
• Ingredients
• 1 cup steel-cut oats
• 4 cups water
• A pinch of salt
• 1 tablespoon brown sugar (for topping)
• 1 pad of butter (about 1 teaspoon)
• 1/8 cup whipping cream to each serving
Directions
1. In a medium-sized pot, bring 4 cups of water to a boil. Add a pinch of salt.
2. Stir in the steel-cut oats, then reduce the heat to low. Let them simmer uncovered for 20–30 minutes, stirring occasionally to prevent sticking. Cook longer for a softer texture.
3. Once the oats are tender and creamy, ladle them into bowls.
4. Top each bowl with a sprinkle of brown sugar, a pad of butter, and a drizzle of whipping cream (about 1/4 cup).
5. Serve warm and enjoy—it feels almost like dessert instead of a hearty breakfast!
Goodnight, dear Diary.
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