Sometimes you can see the invisible things. Here in Utah it is becoming daily apparent. In the mornings the air is crisp, in the tops of the mountains the trees once green are bursting into the glory of orange and red fire, and apples are being sold by the bushel.
Oh, there is so much I love about fall.
It's sweater weather, sitting on the sidelines of a sporting event, and the smell of pumpkin spice.
But in these first moments, this time of transition, there is some part of me that wants to cling to summer. The staying out until the sun goes down, walking in the grass barefoot, eating watermelon and dutch oven potatoes. Summer… I feel it slipping through my fingertips.
My hard fast rule is to soak up every last bit until it's gone. I am certain that it's those last bits, the very final moments tucked into my heart, that give me the endurance to make it through February.
At our house summer always goes out with a bang.
These are good days, fruitful, and they fill my heart with gladness.
Last weekend we went to Coalville, Utah.
We made lemon meringue s'mores and dutch oven potatoes. We paddled boarded in the lake and road four wheelers up the dirt trails. We sat in camp chairs under the warm rays of the fading sun and then we counted stars.
My heart filled with the gratitude of the goodness of it all.
I love this scripture found in Acts, "Nevertheless he left not himself without witness, in that he did good, and gave us rain from heaven, and fruitful seasons, filling our hearts with food and gladness." Acts 14:17
Today I am especially grateful for the fruitful seasons. For the good God brings into my life. For the way He fills my heart.
a daily invitation:
Soak up these last few days of summer. Make a favorite summer recipe. Create a few last memories. Take time to recognize the good God brings daily…for He knows just how to fill our hearts with gladness.
In case you are looking for a few good summer recipes here are two of our most favorite!
Dutch Oven Potatoes
Light 32 briquettes
Cut ten potatoes into very thin slices
Cut 1 pound of bacon into bite size pieces
Cook the bacon and one chopped red onion in the bottom of a dutch oven
Once the bacon is fully cooked add the potato slices and stir until they are coated with bacon grease.
Put the lid on the dutch oven. Place 16 briquettes under the bottom and 16 briquettes on the top. (We use a size 12 dutch oven)
Stir the potatoes every ten to fifteen minutes.
Once the potatoes are soft (usually about 50 min) drop in 3 or 4 handfuls of grated cheddar cheese. Stir potatoes while you are adding the cheese so that it all turns into a delicious, albeit gooey, concoction. Put the lid back on and cook for ten more minutes until crispy.
Add salt and pepper to taste.
Lemon Meringue S'mores
Roast a marshmallow
Once it is toasted brown put it on a graham cracker with one piece of white chocolate and a spoonful of lemon curd, (which can be found at any grocery store.)
For the record, this recipe might change your life.