30 December 2010
When I grasp a good book in my hands and read words that edify, my heart sings; it is a breath of fresh air, a lovely breeze on a warm summer’s day.
The books that inspire, uplift, and encourage are such rich blessings, but they are not always easy to come by.
Recently I was able to read such a book – or, listen to one, I should say. The book is a collection of letters written by a sturdy, godly woman in the 1700′s. Although she was imperfect in an imperfect world, she was a hard-worker who diligently sought to improve her skills, and delighted in the Lord and His sovereign plan.
At the age of sixteen, her father left her in charge of his plantation in South Carolina. She was responsible, put her mind to her work, and took pleasure in caring for her father’s property. A rigorous schedule she made for herself and followed, looking out for the well-being of others and ways to help the economy in the state she lived.
Her name? Eliza Lucas Pinckney. She was an inspiring woman, and God has used her legacy to continue to impact lives today.
Would you like to listen to her story, and know more about this amazing woman of God?
“The Letterbook of Eliza Lucas Pinckney” is a part of the series “Voices from the Past: American Heroines in Their Own Words” read aloud by Victoria Botkin.
Each book in the series is encouraging, inspiring, challenging, uplifting, and shares about the beauties and hardships of life and the women who lived before our time – women whose examples we can learn from.
With period-fitting music composed by her daughters, Mrs. Victoria Botkin captures each story in a way that imprints on hearts and minds. Her voice is soothing, with meaning behind each word . . . I believe I could listen to her all day long.
Through the end of the year you can receive 25% off these audio books from the Western Conservatory (and all the products there), plus free shipping! Use coupon code “ENDOFYEAR” at checkout to receive the discount.
29 December 2010
With a new year, a change of life, and a charge of inspiration
comes a new design for Simply Vintagegirl!
Welcome, and feel free to browse around to see what you might find.
Don’t forget to subscribe, if you haven’t already, as there are many updates coming soon!
8 December 2010
A very pleasant and simple way to brighten the home: a single rose in a vase.
3 December 2010
Having been in search of the perfect gluten-free bread to replace that delicious whole-wheat bread, my dear mother has experimented with many recipes. Some tasted good, others tolerable – but, of course, nothing had that grand taste of whole-wheat.
So, it was decided that we needed to look for a good recipe with a good texture and forget the taste of wheat. The loaf needed to work for the different things we would eat it with, hold up for longer than one day, and have its own delightful taste.
Enter: Almond Quick Bread.
The flour in this bread is almond flour. Almond may be slightly more expensive compared to other gluten-free flours, but it outweighs them all when it comes to healthfulness.
Instead of paying extra for already ground almond flour, we blanch and grind our almonds (post on that coming soon). This way we can purchase the regular almonds at a lower price (thank you, Costco!).
Here is the recipe for this amazing bread (great for sandwiches, pb&j, toast, etc.)
Almond Quick Bread
MAKES: One Loaf | NOTE: Gluten-Free
1 1/2 cup blanched almond flour . . . or non-blanched* (see below)
3/4 cup tapioca starch
1/4 cup ground flax seed
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. honey
1 tsp. apple cider vinegar
In a medium bowl, combine almond flour, tapioca, flax, salt and baking soda. In a larger bowl, blend eggs for 3-5 minutes, until frothy. Stir honey and vinegar into eggs. Add and mix the dry ingredients with the wet.
Pour batter into a well greased 7.5″ x 3.5″ loaf pan. Bake at 350ºF for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool. Slice and enjoy!
Using non-blanched almond flour adds moisture (which, when gluten-free is especially important!) and makes it taste more “wholegrain.” Aesthetically, it darkens the bread and adds little brown specks.
Although both ways it tastes delicious, we recommend using the non-blanched almond flour (because of the added moisture as well as if you’re making your own flour, it’s a great time-saver).
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2 December 2010