I have been going to a wonderful Sunday school class at my church taught by my friend Anne. It is about the season of Advent and how to make the Holidays more meaningful and less stressful. This is the question that usually pops into my mind as soon as Thanksgiving is over. What would Christmas be like if I really had control over it? How could I make it smaller, more special, less hectic?
Then I ponder the word … Control … Isn’t that what God keeps teaching me over and over – that I don’t control things and that I am to find His gifts in the unexpected and even in the greatest challenges of life.
So I have decided not to stress over simplifying Christmas, (goodness!). I just want to enjoy uplifting the important things and easily give up the things we don’t need – to hold onto what the season is about and let the beauty find us . . ., Sometimes that beauty comes in totally unexpected places and sometimes it comes in the most familiar places. (Like in my car belting out Silent Night as I do each year!)
I don’t scream about the traffic at Valley View anymore, I just laugh and wonder what God thinks of us and pray that all of us will find our way through that traffic to Him.
Each year has new surprises and great memories. My children are always a year older and there is always new joy found in their experiences each year at Christmas. It is a wondrous time of year in so many ways.
So don’t worry over creating the perfect BIG Christmas and sure don’t worry over creating a simple Christmas. We are not to create it at all, really, it is God’s to create – so I will just do my small part and allow Him to do the rest.
Below is a Paula Deen recipe. Because really who would know how to experience the joy of Christmas better than Paula! Hope you enjoy it all as much as I will! !
4 (6-ounce) bone-in pork loin chops
4 teaspoons Dijon mustard
1/4 cup Cranberry Mustard Sauce, recipe follows
Nonstick cooking spray
Salt and freshly ground black pepper
Cranberry Mustard Sauce:
1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard
Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
Cranberry Mustard Sauce:
Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.