Sunday, January 18, 2009

This is our book for February, we will be meeting on February the 20th at Sue K's house.





Written in 1565 at the request of her confessor, St Teresa's autobiography is at once an extraordinary chronicle of a life governed by the desire to draw closer to God and a literary masterpiece that brings to life a woman of candor, humor, and great spiritual strength. Teresa writes of her early life, the conflicts and crises she faced, and her decision to enter a life of prayer. Her lyrical, almost erotic description of ecstatic experiences call to mind the sensuous language of the song of songs.

TERESA OF AVILA (1515-1582), also called St. Teresa of Jesus, was a Spanish nun and one of the great mystics and religious women of the Roman Catholic Church. She was the leader of the Carmelite Reform, which restored and emphasized the austerity and contemplative character of this religious order. Canonized in 1622, she was elevated to Doctor of the Church by Pope Paul VI in 1970, the first woman to be honored.
Posted by at

3 comments:

edie said...

OOh you make me wanna start it now. But I must finish another first. Maybe. Unless I get distracted. And start painting the laundry room.

Thanks for the post!

January 18, 2009 at 5:49 PM
Pam said...

You are not allowed to read the book till you have 2 other books on the go, cooked something, been creative and sorted out your laundry room. My eldest has ADHD, I know exactly how your mind works---and I love ya because of it.
See ya
Pam the brave

January 18, 2009 at 8:32 PM
leigh ann said...

Thanks for the preview Pamela! I'll have to finish this book...I mean start it, then finish it.

January 20, 2009 at 9:01 AM

Post a Comment

Subscribe to: Post Comments (Atom)

Our Recipes

Our Recipes
Baked Brie

Baked Brie

1 Whole Wheel of Brie
1 Sheet Puff Pastry or
1 Sheet Regular Pastry
3 T Orange Marmalade
1 egg for glaze


Bring the Cheese and Pastry to room temperature.
Do not remove the rind from the Cheese
Place the Marmalade on the center of the pastry.
Place the Brie in top of the Marmalade.
Wrap the Pastry around the Brie, use a small amount of a water wash to help the Pastry adhere to itself.
Invert the wrapped brie on to a baking sheet lined with foil or parchment paper and coat with the egg wash.
At this point the Baked Brie can be stored in the refridgerator for up to 4 days, when you are ready to finish the cooking of the Brie, pre-heat your oven to 350', bring the Wrapped Brie back to room temperature, place in the hot oven and cook for 20-30 minutes or until golden brown. Do not serve immedistely, but place on your serving platter and let it rest for at least 30 minutes.
Serve with Crackers or French bread

Chicken Cordon Bleu

Chicken Cordon Bleu
Chicken Cordon Bleu

This recipe can be served as an entree or cut into bite size pieces as an Hor'sD'oeuvre

Awaiting recipe

Petite Fours and Croissant

Petite Fours and Croissant
Petite Fours

Petite Fours and Croissant

Recipe to be submitted

Mini pickled Okra sandwiches

Mini pickled Okra sandwiches

Mini Pickled Okra Sandwiches

This recipe can be made up to 2 hrs in advance, due to the Cream Cheese acting as a barrier and preventing the Bread from absorbing the liquid from the Pickled Okra--simply make your sandwiches, cover them with a slightly damp piece of paper towel , then some Saran Wrap and refridgerate for up to 2 hours. The Cream Cheese mixture also works well with Cucumber Sandwiches.

1 Loaf of Bread
8 oz cream cheese
2 T Dill.Herb Spice Mix (Tastefully Simple)
1 Jar of Pickled Okra
Bring the cream cheese to room temp and add the Spice mix.
Remove the crusts from the bread and roll out with a rolling pin.
Take 2 pieces of bread apply some of the cream cheese add the Okra cut in to desired shapes and serve.

Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Pecan Pie

Recipe to be submitted

5 Minute Chocolate Mug Cake

This recipe is dangerous, Why? because you are only 5 minutes away from Chocolate Cake at any given time of day.

4 T Flour
4 T Sugar
2 T Cocoa
1 Egg
3 T Milk
3 T Oil
# T Chocolate Chips (otional)
a small dash of Vanilla Extract
1 Large Coffee Mug

Add all of the dry ingredients to the mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and again mix well. Add the chocolate chips ( if using ) and vanilla extract, after you have mixed well, place the mug in the microwave and cook for 3 minutes at 1,000 watts ( high ). The cake will rise over the top of the mug, do not be alarmed! Allow the cake to cool a little and then invert on to a plate. This recipe can serve 2 ( if you want to feel slightly more virtuous ).
Recipe by Tina Faust