The palette of God’s painting is the splendid world of color where He crafts His beauty for our pleasure. Daily taking walks in places chosen with care, has filled my soul with worship, as I look for the amazing detail to which He goes to bring our souls pleasure through what He has designed.
The colors of fall and the billowing leaves blowing to His symphony give me great pleasure. I was sitting quietly the other morning and watched the leaves literally dancing as they fluttered in breezes onto a lake that shined and whipped about in the wind. It was a symphony and ballet of natural beauty and delight.
Yet, one must take the time to notice or the loveliness of the moment will be lost. Throughout our whole lives, I have taken my sweet ones with me to observe God’s artistry.
I would ask them to:
“Name all the colors you can see in the sunset sky.”
“How many different shapes of leaves have fallen to the ground? Look at each design–they are as beautiful and as different as snowflakes.”
To not take notice is to ignore God.
And so, in His image, when we create beauty and order, we are co-artists with God–the color of our homes, the interesting ways we place books, pictures, paintings, objects of interest, all reflect His imprint on our lives and are a part of incarnating Him in our homes.
So, in celebration of His art of our lives, last Saturday, we invited a house full of friends to come over for a harvest evening. A potluck of wonderful food with white chicken chile at the center (Sarah made it) and all sorts of offerings, we ate to our fill.
Finally, we ended with Clay on guitar, Joel on piano, and my friend Terri, who plays the violin, with a rousing series of soul filled singing. A night to remember as we worshipped and celebrated His art within us.
Terri’s Oh So Delectable Pumpkin Cake
(Pumpkin Bundt Cake with Apple-Date Filling)
3/4 cup finely chopped pumpkin seeds
1 1/2 cups peeled and diced Granny Smith apples
2 tablespoons butter, melted
1/2 cup finely chopped dried dates
1/2 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 (15-oz.) can pumpkin
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
Sugared Pecans and Pumpkin Seeds
. 1. Preheat oven to 350°. Bake pumpkin seeds in a single layer in a shallow pan 6
to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce
oven temperature to 325°.
. 2. Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add
chopped dates, next 2 ingredients, and toasted pumpkin seeds, and toss until
. 3. Beat granulated sugar and 1 cup butter at medium speed with an electric
mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after
each addition. Add pumpkin and vanilla; beat just until blended.
. 4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to
butter mixture, beating at low speed just until blended after each addition. Spoon
half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon
apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon
remaining batter over apple mixture.
Enjoy each luscious bite and then go out and celebrate the artistry of fall!