Beloved:

     I know better than to throw away the paperwork spiked along with a new plant.  I’m bound to forget that they are black raspberries, that no matter how deep red they are, if they are hard as rocks and difficult to pick, they aren’t ripe.  Unlike blackberries, they grow in clusters of three to five berries.  The middle one ripens first and the first wave turned black this weekend.  Ripe, they pull neatly from the stem and re-define the word succulent. 

    Last evening my nephew Liam, age 5, helped me weed and water and tend the chickens.  We were sweaty and filthy and thirsty when we stopped to eat a few berries straight from the vine. .  “Have you ever heard of raspberry pie? he asked, “Because I’m thinking we should get a clean bowl and come out here tomorrow to pick about a hundred and make  us a pie.”   I agreed, so that’s our plan for Friday.  In the meantime (grandma) Cacky is taking all six of her grandkids to Holiday World - with which not even NetNet’s pie can compete!

     The stunning miracle of black raspberries ~ that I can push a single, tendril into the ground and almost exactly twelve months later have berries galore is to me a miracle.  All i did was fertilize a little and water a lot.  I pruned and trained it to the fence but it has given back so much more than I earned.  

     I think about how the Creator might have chosen to feed us with kale - it’s super nutritious and edible . . . . and that’s about all there is to say about kale.  But raspberries!  As if God decided we should have sweets too ~ so we can know what joy tastes like!

     Whatever else this day brings, look for the sweetness too.  peace & prayers, pastor annette    

Beloved:  

            Life has been running me these past few weeks.  Exercise, journaling, reading, prayer and family meals have been spotty on the best of days. Yet, the sun shines, the garden grows and VBS has come and gone.  30 children attended this year and what a gift they were, what a privilege to serve them and their families.  Pray that we might have continued outreach and impact in sharing Jesus’ love in Bloomington.  Our teenagers did a great job too, leading and teaching every night of VBS!  What a joy to watch them take the reigns and love the little ones with such enthusiasm and tenderness.  We had only two injuries; one adult and one kid but both have made complete recoveries.  

         I’m working at home much of the week as new carpet is installed at church.   If you have some time Thursday and Friday afternoon and would like to help with resetting the rooms and closets, drop by.  I know we will find something for you to move, stack or cart away.  Watch your email for notices.  Many thanks to Janet Delong and Bill Coverdale for leading the project.  

            Now that my schedule is a little more normal, I tried a new recipe from RealSimple magazine and it’s a keeper.  Here it is, with some personal adjustment.  peace & prayers, pastor annette

Crockpot Rigatoni with Spinach & Mushrooms 

●      1 28-oz can (or equal amount fresh) diced tomatoes
●      1 6 oz can tomato paste
●      1 cup store-bought marinara
●      2 tablespoons olive oil
●      1 tsp salt
●      ½ tsp pepper
●      2 cloves garlic (I use more), chopped
●      1 large onion, sliced
●      1 lb mushrooms, sliced
●      4 cups fresh spinach leaves, whole or torn (original called for 20 oz.. frozen spinach ~ ick!)
●      15 oz container ricotta cheese
●      8 oz mozzarella cheese
●      1 lb rigatoni
●      grated parmesan cheese for serving

Combine tomatoes, tomato paste, olive oil, salt and pepper in large bowl.  Combine mushrooms, garlic, onion and pasta in second bowl. Mash together ricotta, mozzarella in 3rd bowl. Layer in crockpot as follows:

●      ⅓ tomato mix
●      ½ pasta mix
●      ½ spinach
●      ⅓ tomato mix
●      ½ cheese mix
●      ⅓ tomato mix
●      ½ pasta mixture
●      ½ spinach
●      1 cup marinara
●      ½ cheese

Cook on HIGH 3 ½ hours or until pasta is tender.