Did you have a relaxing weekend? I'm glad if somebody was able to accomplish it. I'm fond of saying no Sunday was ever a day of rest for anyone called Mom or Minister. I was trying to keep up with the housework while simultaneously getting our vegetable garden up and running, and spent Saturday evening joyfully making two dishes to bring to the potluck. Since the Little Mister and I also squeezed in an afternoon visit to Grandma, the house remained cluttered and the dirty floor grated on my gentle senses like a duck trying to peck me to death.
It was annoying, but I refused to worry about the state of domestic decline. Increasingly, I am seeking rest as I go about my day. One scripture I've been meditating on is Matthew 6:34. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
Did you read THAT? Each day has enough trouble in it. Don't we know that to be true? God doesn't want me to worry about tomorrow. I'm so thankful. In truth, I don't even know what tomorrow's troubles will be yet. They don't fully exist. They are merely fragments of what might happen, or what could be, or some other maybes mixed in with things that haven't happened yet. I'm so glad I can choose to rest in the moment.
It's funny how my child gets this in a way that most adults cannot. Recently, The Mister took him on a special Dad-Son day trip while I took my mother on an outing far afield. Later that night, I told him I had missed him and asked if he had missed me.
"No, I was fishing and when I'm fishing I worry about fishing. I don't think about missing anybody," he calmly explained.
Yeah, I guess if I was an excited little boy hanging out at the Bass Pro shop, I'd be fully immersed in the moment, too. What a gift, to be able to live intentionally in the moment, in an almost effortless way.
Like everyone, I've had some periods in my life of great uncertainty, times when the future was wide open before me and some frightening possibilities existed. Now that I'm a mother, I could really torture myself with a million possible scenarios for my child's future in exciting new ways. As a daughter, I could do the same if I try to imagine what care our parents may some day require. My natural inclination to be more of a Martha than a Mary doesn't help things, but I'm ready to sit at Jesus' feet.
I am slowly learning to embrace rest.
But you know me, I find rest in the kitchen. Last week I made a very seasonably appropriate dessert using stevia baking blends for both the white and brown sugar. I'm cautious using stevia baking blends for some things because I find they make cookies crumble very easy, but these bar cookies came out perfect.
Also, while the month of May is well represented by rhubarb, I think you could use almost any combination of fruit in these sweet and satisfying bars. It's a good time to get that fruit out of your freezer so you have space for this year's harvest.
Strawberry Rhubarb Cheesecake Squares
1 1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, lightly beaten
1 1/2 cups finely chopped fresh or frozen rhubarb and strawberries (NOTE: If you are using frozen fruit, allow it to defrost first but do not press the liquid out.)
You will also need a 9x9 baking pan, either greased or lined with parchment paper. Personally, I need parchment paper for decent looking bark cookies.
In a small bowl, combine the flour, oats, and brown sugar. Cut in the butter until crumbly. Set aside one cup of the mixture. Press the rest of the mixture into the bottom of the baking pan and set aside.
In a mixer, beat the cream cheese and sugars until smooth. Beat in the salt, vanilla, cinnamon, and nutmeg. Stir in the egg until just combined. Stir in rhubarb and strawberries. Pour this mixture over the crust and sprinkle with the reserved cup of crumbs.
Bake at 350 for 35 minutes. Cool on w wire rack, and then refrigerate for at least one hour before cutting into squares.
My son is not usually a big fan of rhubarb, but he definitely enjoyed these "root beer bars", as he pronounces it. It's way cute.