Sunday, October 19, 2008

Parenting a teen.....

Oh, my! I love being a mom but there are days when I wonder if I have made any correct decision. This past week, I had one of those moments. I found myself at my end which is probably exactly where God placed me. He wanted me to STOP my reasoning and turn to Him.

I finally did so, but not until I had said some things which were not loving and kind. As my injured sixteen-year-old pointed out to me, "You can say you are sorry but your words cannot be taken back. They are forever floating in the universe."

Okay, forget it that his words and actions might have brought me to that point. However, I am the adult and supposedly one that has tried to walk with Christ since she was 14 years old. I was without excuse.

It was at this was the point that I found myself praying and hugging (notice not reading) my Bible. I know so much of this precious book by memory. I know the correct way to act and the correct way to respond even to a teenager that has disappointed me.

Finally, he, his daddy and I came together to discuss the events leading to the break of our communication. This time, we sat down and began with prayer. We talked about a plan of correction and then I read scripture.

My son began to weep. He looked so alone, so fragile. I hesitantly asked him why he was crying. He said, "I am at this place because of my actions." He was no longer shifting the blame to us but he was taking responsibility. I knew that God was in the room. He was forgiving me and He was forgiving Paul.

I am thankful that I serve a great God. I am thankful that my loving Father cares not only for me but for my sons and daughter.

Blessed be the Name of the Lord.

By His Grace - I stand,
Debbie

6 comments:

Hope said...

What a wonderful post. Isn't it awesome that we serve a forgiving God?

I miss and love you all.
Hope :)

Elaine said...

God is so good!

Briony Coote said...
This comment has been removed by the author.
Briony Coote said...

Dear Debbie,

This is completely off topic but I want to share it with you.

Did you know that 2008 is the United Nations’ International Year of the Potato?

It is the Year of the Potato because in a world where food crises are becoming more acute, the United Nations is looking to the potato as “the food of the future.” Potatoes, the fourth largest food crop in the world (third if you consider that maize is not being grown exclusively for food) are more nutritious, faster growing, need less land and water than any other crop and will grow in poor or rich soils. They provide four times as much carbohydrate per hectare than grains, better quality protein, several vitamins and trace elements absent in grain. Plus, potatoes have almost no fat – unless you add some.

So last night the United Nations Association was hosting a Potato Dinner at the Begonia House, Botanic Gardens, Wellington. Representatives from Canada, United States, the Andes, New Zealand, Australia, the Philippines, Iran, Russia, India and France gave us speeches on what potatoes meant for their country, the history of the potato in their country, what national dishes potatoes have created, and (where applicable) what the word for potato is in their language, before presenting us with one or two of their national potato dishes for us to eat. We were eating potato salad, stuffed potatoes, potato kebabs, potato bakes, potato cake and so many other potato dishes. But despite plenty of talk about potato chips and French fries, there wasn’t a potato chip or French fry in sight. At the end of it I was a stuffed potato and coming away thinking about potatoes in a different light. And I was even more proud of the potatoes I grow in my garden!

All the talk about potatoes had me thinking about cake recipes using potatoes. There are plenty of savoury potato dishes – but sweet ones? I have found two cake recipes using potatoes which you might like to try. Please remember the measurements are in English imperials.

Chocolate (potato) Cake
4oz butter
1 ½ cups sugar
3 eggs
1 ½ teaspoons vanilla essence
¾ cup mashed potato
1½ cups flour
1/3 cup cocoa
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1/3 cup milk

Cream the butter and sugar, then add the eggs one at a time, beating well after each addition. Mix in the vanilla and cold mashed potato. Sift together the flour, cocoa, baking soda, baking powder and salt, and add this alternatively with the milk to the creamed mixture to get a smooth batter.

Divide the mixture between two well greased 8in sponge tins. Bake at 350 degrees for about 35 minutes. Allow to cool, then sandwich the two halves together and ice with a chocolate frosting.


Potato Lemon Cake
4 oz boiled potatoes
4oz butter
4oz sugar
Grated rind of 1 lemon
Juice of ½ lemon
3 large eggs
4oz plain flour
1 level teaspoon baking powder

Remove skin from cooked potatoes, run through a sieve for a fine mash.
Cream butter and sugar. Separate eggs, adding egg yolks one at a time, beating well after each addition. Mix in the grated lemon rind. Beat the egg whites until stiff.
Sift flour into the potato and add to the mixture alternatively with the lemon juice. Lastly add the beaten egg whites.
Pour into a greased ring tin and bake 50 minutes at 350 degrees.
Dust with powdered sugar.



Do you have any favourite potato recipes?

Briony Coote said...

I came across this recipe for Jersey Devil Cake. This cake is named after a legendary creature which is said to inhabit the Pine Barrens of South New Jersey.

Cake
3/4 cup boiling water
3 ounces unsweetened chocolate
2 1/4 cups sifted cake flour
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cup margarine
3 eggs, well beaten
1 1/2 teaspoons vanilla
3/4 cup buttermilk
2 cups brown sugar

Icing
1/4 pound margarine
3 cups sifted confectioners' sugar
3 squares unsweetened chocolate, melted
1 1/2 teaspoons vanilla
1/4 - 1/2 cup evaporated milk

Cake: Pour boiling water over the chocolate. Stir over low heat until smooth and thick. Sift together the dry ingredients. Cream the margarine and sugar together until fluffy, then add the eggs and beat well. Blend in chocolate and vanilla. Add dry ingredients alternatively with the buttermilk, beating well after each addition. Pour into greased 9-inch pans and bake at 350 degrees for 30 minutes. Cool, then sandwich the two halves together and ice.

Icing: blend margarine, chocolate and vanilla. Add sugar alternatively with evaporated milk until smooth. Add enough milk to make the icing spreadable.

Deborah said...

Wow. This is so beautiful. Hold my Bible and don't read it too - at the times when I need to read it the most. Thank you for sharing your heart. What thanksgiving must have filled you by the end of that precious meeting.

I love you and miss you.

Deborah