This time of year is full or remembering the past year and trying to get ready for the future. I am usually stuck trying to predict the future. This past week I was sitting on the couch praying “God, show me what to do next. Which midwifery program should I do? I want to do whatever you ask of me…” and He sent me a message that went something like this “How about you complete that doula certification that I asked you to do almost two years ago? Why would I give you the next big thing to do when you haven’t finished the last thing I asked you to do” Touche God… touche… then He added lovingly, “Tasha, I know what you need to do and I know the timeline. I’m gonna make you a midwife. Don’t worry about that. I won’t let you be late and I won’t let you miss the opportunity.”
So, I did what he asked… finally. I completed my certification and sent it in the mail. What a relief! And right in time – Buddy and I start teaching a christian childbirth class next week! We just looked at our schedule and we are barely going to be ready in time. I would have never made any time for finishing that doula stuff.
So I am waiting on the Lord. Is that what it means when people say “Abide in the Lord”? If so, then I am ‘abiding’. I am so into this abiding thing you might as well call me “The Dude”… (“The Dude abides” for those of you who don’t know The Big Lebowski).
But knowing me, this phase will probably last about 2 days. I am so impatient and I feel like I am in slow bake mode. Can’t I come out of the oven yet God? Am I done yet???
This is my smooth segue to the recipe for this post: clotted cream.
I stumbled across this recipe in the book Buddy got me for Christmas “Make the Bread, Buy the Butter” (I highly recommend it, btw!) This recipe is unbelievabley simple and yummy, but it can be hard to be patient for it to finish. Kinda like my life….
I first tasted clotted cream in elementary school because of my friend Jodie, the girl I sat next to at lunch everyday. Her family was from England and her lunch was my favorite luncht o trade with. Her mother always gave her Carr’s crackers with clotted cream. I loved the cream but never knew what it was. Clotted cream is just like it sounds… smooth, creamy, sumptuous and it probably clots your arteries. And it’s great on any breakfast bread item you typically enjoy: toast, scones, muffins. Enjoy!
Clotted Cream (from “Make the Bread, Buy the Butter”)
Roughly 5 cups heavy cream
1. Preheat over to 175 degrees F. Put cream in a wide, over safe bowl. Place the bowl in the oven and let it cook for 12 hours.
2. Spend this time considering how this metaphor applies to your life.
3. Remove bowl from the oven and let it cool to room temperature. Cover and place in fridge for over night.
4. Have dreams of baking in an oven and coming out as butterfly.
5. Pull out of the fridge and remove the thick layer of cream from the surface. This is the yummy stuff you will consume on your breakfast scone or lunch crackers!