Monday, September 12, 2011

Random Thoughts for Today

I'm back!! After a week of being gone from work, our apartment and everyday life, I'm finally back to our normal life! And I'm so excited to be back. I've missed my bloggy friends!

Today, I'm still trying to wrap my head around my work email inbox. {ugh}  So instead of trying to be creative, I thought would update you on life as of late via bullet points!

* First off and most importantly, my daddy is now cancer free!! We truly serve the most amazing God! He answered our prayers! I cannot thank you enough for your kind words and prayers over the past week. His surgery went better than we could have ever expected! And he's now at home, recovering nicely :)

Rejoice in the Lord always; again I will say, rejoice! Let your gentle spirit be known to all men. The Lord is near. Be anxious for nothing, but in everything by prayer and petition, with thanksgiving present your requests to God.  And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus. Philippians 4:4-7

* As you all know, yesterday was the 10th anniversary of September 11. I cannot believe that it has been TEN years! Yesterday I sat and thought about that day, ten years ago. I will NEVER forget that day. The day that life just seemed to stop.

Flags in front of the Academic Building at Texas A&M

This was at an Aggie football game shortly after 9.11.01, I'm proud to say I was there. What an incredible thing to be a part of.
I was 16 years old. A sophomore in high school. I was in Mrs. Whitley's 2nd period English class when our headmaster came over the intercom saying that a plane had hit one of the towers of the World Trade Center. I went to a very small Christian school so we didn't have TV's in our classrooms. So I was not able to watch the events happen live, but that didn't make it any easier to hear what was going on.

Once the 2nd tower had been hit, our headmaster called all high school students to the gym to pray. To pray for our country, for those who would not make it, for their families, for the unknown...

We've all heard this a million times, but freedom is not free. Too many of the brave men and women who serve our country, have lost their lives. They have sacrificed their lives so that we can be free. For that, I am eternally grateful.

* Last weekend (September 4) Texas A&M kicked off their 2011 football season with a big win over SMU! Whoop! I was unable to attend the game due to my dad's surgery, but I did watch it on TV and it was a great game! :) {fun fact: Texas A&M's defense sacked SMU's quarterback eight times in this one game. Yes, EIGHT times!}

* I made a special treat to take with me to Bryan for my dad's surgery. I made pumpkin snickerdoodle cookies! And they were a BIG hit with my family so I thought I'd share the recipe! :)

excuse the iPhone picture
Pumpkin Snickerdoodles

2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Recipe from Recipe Girl.

Thats all for today! Hope you had a great weekend! :)

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