Are you rich? When asked this question, most people would immediately think about having a lot of money. I am not talking about money, I mean are you rich in faith, in relationships with family and friends, or in your life’s purpose.
I think people get it backwards when they think money = happiness. I believe if you are rich in faith, family, and friends then you are truly happy. So happiness = riches. I am not saying it is wrong to make money or take a nice vacation, because after all we need to have a roof over our heads, pay bills, and relax. But when is enough money enough? I feel like life is getting more and more expensive. The amount of money we needed to earn 10 years ago to retire just won’t sustain us today. Why is this? I think it is because the more money we make, the more stuff we acquire, the better holiday’s we take, and the fancier cars we drive. Conclusion? We think we need to be richer.
Take some time this week to examine where you are rich. Are you rich in things or are you rich in faith and relationships? Here’s what I am going to do: Time Open Words (TOW)
1. What did I do with my extra time today? Did I shop, complain, or do something to make me a better person?
2. Was I open today? When confronted with a problem was I open to suggestions, criticisms, or help?
3. Were my words comforting? When I engaged with people was I nice, friendly, and helpful?
He replied, “Because you have so little faith. Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,’ and it will move. Nothing will be impossible for you.”–Matthew 17:20
These are so quick you are going to be asking yourself, “Why haven’t I made them before?” Sugary boxed cereal will be off your shelves in no time! You can make these into dessert crepes too with some drizzled chocolate, or savory crepes with left over chicken, some veggies, herbs, garlic, and a béchamel sauce.
1/2 C flour
1/2 C milk (I use skim)
PAM cooking spray
Fruit (banana, strawberry, raspberry or blueberry)
1. Mix ingredients together. I think traditional crepe batter should rest a bit, but I don’t usually have time for resting.
2. Heat a 9 inch teflon pan on medium high heat. Spray pan with PAM for each crepe
3. Using a ladle or measuring cup pour 1/4 c batter into hot, PAM sprayed pan and swirl around until batter covers bottom of pan. If you have a crepe spreader use that, but I don’t. Just a turn of the wrist and it will spread.
4. Cook for a minute or so until lightly browned and then gently flip for an another 30 seconds or so.
5. Remove and repeat. You can store crepes on top of each with a small piece of wax paper in between each to prevent them from sticking. They will store for about 1 day.
6. When ready to eat fold crepe in half and put fruit of choice on and fold in half again. Using a sieve dust with icing sugar.