Where do I go from here?

My heart cries out to you

How much more can I endure

There’s so much more that I could do

I desire a life that is so pure

What more can I say

What can I do

Where do I go from here?

Everything seems such a mess

I just can’t seem to focus

I do know you only want for me what’s best

If I could fly like the locusts

What more can I say

What can I do

Where do I go from here?

If only life were so simple

It would be so great

My head feels like a big dimple

If only I would lie still and take the bait

What more can I say

What can I do

Where do I go from here?

Life is just one big struggle

But on and on I must go forward

There’s more to life than just cuddles

I’m heading homeward to the shoreward

What more can I say

What can I do

Where do I go from here?

Loneliness can be so hard

I desire to turn more to you

But I must get rid of this façade

And brave storms ahead in all I do

What more can I say

What can I do

Where do I go from here?

I can fly like the eagles

Like you said in your word

Soaring like the seagulls

Your words are the best I have heard

What more can I say

What can I do

I know where to go from here

I turn around and don’t look back

To the past and beyond

I let go and get rid of the burdened sack

Into the deepening pond

What more can I say

I know what to do

And that is just to look forward and follow you

Copyright Page Alexanda – July 2017

Every Blessing,
Page

Strawberry Pavlova

Ingredients:
3 large egg whites
7/8s of a cup of (200grams) castor sugar
3 cups (600 grams) of fresh fruit (you don't have to use strawberries)
1.1/4 cups 300mls of double/heavy cream
icing sugar to dust over the top of pavlova

Method:

• Heat oven to 150C.130C fan/gas2. 
• get a baking tray and put a dash of oil and spread over bottom of baking tray before cutting out a piece of baking parchment and sticking that down onto the tray. I normally spread the very tiniest of amounts of oil over the baking parchment to prevent Pavlova sticking. to the paper.
• whisk egg whites with a hand mixer until they form stiff peaks and then whistk in sugar, 1 tablespoon at a time until the meringue looks glossy.
• Spread the meringue onto the baking tray to form a circle and make a dent in the middle of the Pavlova covering the bottom of the pavlova and then just form a wall around the pavlova (if this makes sense), basically making the sides of the meringue a little higher than the middle. 
• Bake for 1 hour and then turn off the heat and let the Pavlova cool completely. I normally leave the pavlova in the oven overnight with the heat turned off.
• When the meringue is cool, whip the cream until it is stiff and then put into the middle of the pavlova and it doesn't matter if cream goes over the edges of the Pavlova. 
• Cut the strawberries in half and decorate the Pavlova and then dust icing sugar over the top and put in the fridge.
• alternatively,with the fruit you can chop 1 cup of fresh fruit and place in food processor with 2 tablespoons of icing sugar and blitz until smooth then push the fruit mixture through a sieve and spread this fruit mixture over the top of the fruit once it is on the pavlova and then dust with icing sugar

ENJOY :)

Every Blessing,
Page

Rice Pudding Recipe

This is the first time I have mad rice pudding in a saucepan and it worked out really well :)

• 
  
• 4 cups whole milk
• 1/2 cup raw medium-grain white rice or pudding rice
• Pinch salt
• 1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
• 2 large egg yolks
• 1/3 cup sugar

Dump the milk, rice, salt, and split vanilla bean into a large, heavy saucepan (if you're using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching.

In a medium bowl, whisk the egg yolks, sugar, and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming. If you've used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding. Discard the empty bean. Serve warm, at room temperature, or chilled.

to go with the rice pudding I smashed up half a punnet of strawberries and added castor sugar which should be really nice :)

Enjoy :)

Every Blessing,
Page

Strawberry Ice Cream Recipe

Ok Ingredients are as follows:

2.1/4 cups (500mls) full fat milk

2,1/4 cups (500mls) double cream

1 cup (200grams) white sugar (not icing sugar though)

2.1/2 cups (475grams) whole strawberries

1/4 teaspoon salt

Method

• mash the strawberries (I used a potato masher) until all mushy
• add the strawberries and rest of ingredients to the freezer bowl of the  ice-cream maker and let the ice-cream maker do its work until it is almost firm
• transfer to tupperware dishes or similar and put into the freezer and ENJOY

Every Blessing,
Page

Spring in the garden 2016

We are now in full Spring and here a couple of photos of two of the apple trees in full bloom which is great but I am not sure if all of the trees in the garden are going to produce fruit this year so we will just have to wait and see. There are four apple trees and one victoria plum tree.

The garden is looking pretty wild at the moment and it definitely needs a lot of work done but this will just have to wait.

I love this time of year which spells out New Life and reminds me of the New Life which Jesus gave to all of us whether we know Him or not. He is the reason why we are alive full stop.

Also this season spells out summer foods and away with the winter/fall menu until October. English Strawberries, Jersey Royal Potatoes and Asparagus are all in season now along with other delicious fresh produce.

I have made ice-cream and so far I have experimented with Cointreau and Orange and also Strawberry. I am going to make Vanilla over this weekend too of which I will probably post how I make this lovely dessert. I just love Ice-cream full stop :)

Summer clothes are now all ironed and hung up in the wardrobe and put away in draws. I have been blessed with a almost a full wardrobe of new clothes from a very Dear Friend so I am all stocked up which is such a blessing :) All the clothes are put away in co-ordinated colours which is a first for me lol

Well I guess this is enough info for now but I will keep you updated on more Spring/Early Summer menus etc so watch this space :)

Blessings

Page

Every Blessing,
Page

Layered Salads

I have made a couple of layered salads in jars, of which a box of jars was given to me for free from a lady in my town. The idea for the above I got the idea from Crystal at homesteadinghomemaker.blogspot.uk.

I went shopping today for salad ingredients and I have put in a layer of honey and mustard dressing, celery, radishes, cucumber, carrots, tomatoes topped off with salad leaves. I will have this for my lunch for the next couple of days. At the weekend I will make six layered salads for the fridge for next week.  This is really a neat idea and will have the above with cheese or ham for my lunches for Thursday and Friday.

Bon Appetite :)

Every Blessing,
Page

Menu Plan week beginning 24th April 2016

Here is this weeks menu plan:

• Sunday - Roast Goose, Roasted Veggies with broccoli and gravy, followed by sticky toffee pudding and ice cream

• Monday - Left over goose with fried potatoes, sweetcorn, mange tout and peppers

• Tuesday - Salmon encroute with potatoes and asparagus

• Wednesday - Ham, Egg and chips

• Thursday - chicken curry with rice

• Friday - lamb cutlets with fried potatoes and asparagus

• Saturday steak, chips or potato croquettes and asparagus

Every Blessing,
Page

A new blogging season has begun

It has been a very long time since I last blogged and finally I have decided to start blogging again so watch this space for new blog posts to be uploaded on a more frequent basis :)

I guess I just got to the stage whereby I did not know what to write anymore and hence had writers block - three years is quite a long time for this lol.

I am going to get back into writing poetry again and I will be uploading menu plans, recipes and well just about anything that I can think of to write about.

Please keep coming back for updates
blessings
Page

Every Blessing,
Page

Dear Lord

There are many times
I find it hard to show my love to you
And the going gets tough
and I;m finding it rough
But in the end I know I'm gonna get through

O Dear Lord I need you more than ever

When I'm lying awake
I look back to the time you set me free
and I'm thankful to You
Just knowing it's true
That on on the cross you died for me at Calvary

O Dear Lord I need you more than ever

O Dear Lord I need you more than ever
You know how much I love you
You know how much I need you
I need you now
I need you for all eternity
Oh yes this much I know is true

Not so long ago
I seemed to be running to hide from you
I was churning inside
Not swallowing my pride
Once again I knew I needed you

O Dear Lord I need you more than ever
You know how much I love you
You know how much I need you
I need you now
I need you now for all eternity
This much I know is true

Copyright: Page Alexanda

Every Blessing,
Page

Those who are willing

Those who are willing

To wait upon me

Will gain their new strength

From the love that I breathe

They will fly high

With the wings of a bird

Rush like the wind

With the power of my Word

Stirred up inside

With nothing to hide

No longer ashamed

Delivered from pain

Are you now willing

To give me a chance

For life I have given

Was planned in advance

Your weakness I'll take

And give you back strength

Enough to uphold you

In future events

 I am the God

Who lovingly cares

And I'll take you to

The place I've prepared

The Kingdom of Heaven

Is that dwelling place

From which flows the river

Of mercy and grace

Until the time comes

To call you by name

Rest in my presence

And you will remain

Saved by the blood

A prisoner set free

Willing to serve

And wait upon Me

© Copyright Page Alexanda

 

Every Blessing,
Page

There is an answer

Is your life time a full of destruction
A life full of hatred and pain
Inside your crying, suffering and dying
as the hurt wells up once again

Are you bound by a tie of emotions
Unable to find a way to break out
You feel despondent, low and rejected
Longing to struggle and shout

There's a screen made up of rejection
Your hiding yourself from reality
There's a heartfelt cry for compassion
I need a friend so help me please

My child there is an answer
If only you'll open your eyes
Jesus is the one who will see you free
He is the light
He is the truth
He is the only way

I said my child there is an answer
Be bold and open your eyes
As Jesus said He will set you free
He's the light
He's the truth
He is the only way

copyright Page Alexanda

Every Blessing,
Page

It's a miracle

A miracle I can see it in your eyes
A sweet mixture of surprise

A miracle your confidence has changed
It's a faith you won't exchange

A miracle your past has slipped away
Your life begins today

Yes you believe, yes you believe
You can start again
Now you've been born again

You desire, yes you desire
The blessings of the Lord
The touching of His Word

A miracle I can see it in your eyes
A sweet mixture of surprise

A miracle your confidence has changed
It's a faith you won't exchange

A miracle your past has slipped away
Your life begins today

You've received His witness like a flame
and you will never, no never be the same

copyright: Page Alexanda

Every Blessing,
Page