Saturday, September 17, 2016

Share Your Cup #215

I worked on my lesson plans and activities for the Advent preparation class "Be Present for Christmas" which I am offering next month.  It is a class for adults to help us to pull back from the commercial aspects of Christmas and focus on the Reason for the season Jesus. It is based on the book "The Greatest Gift" by Ann Voskamp.  We will be having 6 lessons this time and I have updated 3 of the lessons so that it will not be the exact class from last year.  I will be posting my lessons as I teach them.

I brought some produce home from my sister's house last weekend.  I cut up this beautiful red rhubarb into chunks and froze it for crisps in the winter.  The tomatoes are grown by a friend of hers and there was a bag full of those in various stages of ripeness so I could enjoy them over a period of time.

We had a very good fellowship time on Thursday. I have taken over the planning of the group because I thought it was important that it continue.  The women really appreciated the time together to share prayer concerns.
I did a devotion on Tea - Is that a surprise? We mentioned Hospital - Tea, Hones - Tea, and a few more.  You can find it here.
Sharing with Carol at Art&Sand - Share Your Cup #125


  1. Hi Sylvia,
    Wanted to visit you..........I love Ann Voscamp's book "1,000 Gifts, and read it once
    a year.........she is a great poetic and annointed writer for sure. Have never heard
    of her book "The Greatest Gift", will have to look for that.......sounds wonderful.
    So neat you are teaching a class on that........I wish you well.......

    Thanks so much for your visit and your sweet comments.
    Blessings, Nellie

  2. Sylvia, the rhubarb looks so good! I know that a crisp really sounds wonderful! I love Ann Voscamp's books, she is definitely an inspired write! Have a great week! Blessings, Pam @ Everyday Living

  3. I love this time of year and the harvest. I am doing the same with my rhubarb. The variety I have does not get vibrant red like that, but it is still yummy. I've used it in strawberry rhubarb pie. Thanks for sharing with SYC.


Thanks for visiting. I love to read your comments.