My oven timer went off. I was getting up off my sofa to head into the kitchen when my foot caught on a quilt & I went down squarely on my right knee. It HURT!!
I was preparing goodies for a chocolate fountain dessert event at a local hospice the next day, so I staggered upward & onward into the kitchen.
By evening, I realized a few things. I was not empathetic enough, nor did I pray enough for the people in my life with knee issues. I barely made it up the staircase of my home built in the 1880’s.
I told my children if they heard a loud thump in the morning to PLEASE check up on me. They could probably find me in a heap at the foot of the staircase. I reminded them where I keep the will & other important papers.
I also realized that being the only person committed to an event meant one HAD to show up. Note to self: Hire some help!
The next morning I found a knee brace. With this in place supporting & stabilizing my rickety joint, I was able to function, & yes, even enjoy the day.
I was still injured, still in pain, & did not completely recover from the fall for several days.
I was reminded during the wearing of this brace that many non-believers scoff at our faith in God through Christ Jesus as a “crutch”.
I reply to this…Jesus is NOT a crutch, He is LIFE support…for getting through THIS life by His grace & to Eternal LIFE with Him by making our sinful selves acceptable to the Father through faith in the SON, who loved me & gave himself for me!! And for you, too!!
I’m sharing today the recipe for Homemade Marshmallows. They are one of the treats I made to dip into the fountain of chocolate.
colorless, non stick cooking spray 1/4 tsp. salt
2 T. + 1/2 tsp. unflavored gelatin 2 large egg whites
2 c. granulated sugar 1/2 tsp. pure vanilla extract
1/2 c. light corn syrup
1/2 c. hot water
1/2 c. each cornstarch and powdered sugar, mixed together
Lightly spray a 9 x 13 glass baking dish with nonstick cooking spray. Pour 1/2 cup COLD water in a small bowl and sprinkle gelatin over it; let stand to soften. In a heavy bottomed saucepan, mix together sugar, corn syrup, HOT water and salt.
Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage (about 240°) on a candy thermometer.
Remove from heat and add the gelatin mixture. In the bowl of an electric mixer, use whisk attachment to beat egg whites until stiff peaks form.
With the mixer running, slowly add the hot sugar/gelatin mixture. Add vanilla and continue beating for 10 minutes. Mixture will be fluffy & soft.
Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with the clear non-stick spray and cover marshmallow. (Butter flavor type is yellow)
Let stand overnight. No further covering is needed. Remove parchment paper and invert marshmallow onto work surface dusted with cornstarch mixture. Trim 1/4″ from sides and cut marshmallows into cubes.
Roll marshmallows into a bowl filled with the cornstarch/powdered sugar mixture, tossing to coat. You can also fill a piping bag with a large round tip and pipe a slender line, roll it in cornstarch, then cut into mini marshmallows. Store covered at room temp for up to a week.
Note: Of all the equipment I’ve purchased for my kitchen, a digital candy thermometer has made the most impact in recent years. These marshmallows are so delicious and the flavors & color can be varied by adding different extracts and food coloring during the mixing phase. My favorite is to add 1/2 tsp. coconut extract along with the vanilla.