Just Do What You Can

Just Do What You Can

For years, I have loved cooking for banquets, planning the décor, & executing the event.  I have been known to spend up to a year thinking through a theme & gathering supplies for the annual Christmas teacher’s luncheon when my kids were in school.

I attempted catering a few times after the death of my husband.  I was surprised to discover what had been so enjoyable was now burdensome.  It was almost AS if a switch had been “ON”… then after Greg’s death, it just turned “Off”. I admit I found this rather strange.  My cooking for others rather defined who I was (at least in my mind).

I found my greatest comfort & direction in the words of Jesus himself. As I read about this in Matthew, Mark AND Luke, He defended an act of devotion from a woman who poured out a valuable perfume upon Him.  Others observing this criticized her.  Christ responded, “Leave her alone. She has done what she could, & wherever the gospel is preached throughout the whole world, what she has done will be a memorial of her.”

After unexpected loss, financial set-backs, or unwanted change, we all go through a re-defining process.  We have a choice to stagnate or innovate.  I asked the Lord to help me in this process, and He sure has!

I find great joy in bringing a jar of soup & some bread or cookies to a friend or co-worker.  People are touched by the smallest of gestures.

Other ideas could be adopting an elderly patient in a nursing home & visiting them with your kids.  Maybe you are a good handyman & can offer advice & help to a widow or single parent.  Your passions & giftedness should fuel your service.

THEN quit stressing, & just ‘do what you can.’  I’m sharing today the recipe for Bake Shop Oatmeal Cookies. It makes about 5 dozen.  And that’s a lot of potential ‘happy.’

Confectionately Yours,  


3-1/2 c. brown sugar
1/4 tsp. salt

1/2 c. + 2 T. Crisco
1 T. cinnamon

1/2 c. + 2 T. margarine
1 tsp. vanilla
3 eggs

1 T. + 2 tsp. baking soda
3 c. flour

3-1/2 c. rolled oats

1-1/4 c. raisins

Cream together sugar, shortening, margarine, baking soda, vanilla, and cinnamon.

Mix until smooth. Add eggs. Mix well, scrape bowl, and mix again. Add flour and
mix; add oats and mix again for 2-3 minutes. Stir in raisins.

Drop by tablespoonfuls or roll into ball and place onto cookie sheet. Bake for 12-14 minutes, depending on whether you want chewy or crispy cookies.

Yield-approximately 5 dozen cookies.
Note: Rolled oats are also called “old fashioned oats.” They require a longer cooking
time when making oatmeal. Quick cook oats have been cooked and dehydrated
making them a faster cook. The rolled oats make these a chewy/crisp texture that is
just plain good. Substitute dried cranberries or cherries for the raisins for a ‘gourmet’