Approach life gently. Treat life kindly. Live life fully and with enthusiasm.
Respect life--always.

Thursday, November 7, 2013

Glorious Fun


Oh, it has been a glorious week so far, and it is only Wednesday!

I’d love to just blurt out all the goodness that God has been bestowing on us as of late, but I will take my time and parse it out properly over the next few posts.

Yesterday was an absolutely beautiful day. I spent it with my daughter, doing not much of anything, just mom and daughter stuff. We made gluten free peanut butter cookies (recipe to follow) and she highlighted my hair . . . wait for it . . . wait . . .

PB040433PURPLE! And so now with my natural silver/gray, I’m sporting the Sacramento King’s colors! Too funny. That one’s just for you, Dale! (Okay, so it doesn’t show up all that well in this picture, but my hair is tinted purple on the ends.)

Those of you who know me personally might notice something else about the pictures. I’m losing weight, although I am not sure how much because I have not stepped on a scale since Portland. Needless to say, I am down a few sizes. Yea! And it is simply melting away without all the usual starvation and torture. What’s my secret, you may ask? Well, when we started our journey, we basically changed our entire lifestyle. That, and I give thanks to God for this, another blessing in my life.

Okay, so I am blurting out an awful lot of the goodness all at once.

On to the cookie recipe. It is the simplest and most delicious cookie recipe ever. Even if you are not gluten intolerant, you may want to try these. They are amazing.


  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp vanilla

That’s it, unless you are hankering for chocolate with your peanut butter, then add some chocolate chips and you are good to go.

Bake for 10-12 minutes in a 350 degree oven, and I promise they will disappear right before your eyes, even before they have had a chance to cool. Better double the recipe, folks, it is that good.

Love and blessings to you all,

Jenni and Ken

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