I teach a class called Global Citizenship & Social Responsibility. It’s about expanding your view of the world by working to make a difference in it. Last year we took a garden from this…..
The Garden – Beginning
Students worked hard, in 100 degree heat and humidity to build relationships and a place to grow healthy foods. Local students assisted.
We told the story on this website. http://belizecmtrip2013.blogspot.com/
If you’d like to support student trips this year, or supplies for our trip, please click here. Your kindness will be greatly appreciated.
You can specify if you would like donations to assist supporting student travel, or supplies for projects and projects are listed on the website. This is not a charitable organization – but if you would like to donate and have your donation go to a charitable organization that supports our work please contact via links in the attached pages. I’m not a professional fund-raiser, just listening to many students ask how to lower costs of the $2700.00 course fee that covers their travel and project costs.
A story of friendship and faithfulness…
For full story see this link
Congressmen have united to urge presidential action. In the mean time, please pray that – see article … Pastor Saeed has been moved to most dangerous part of prison.
Saw this recipe today and had to share…. must try.
From Martha Stewart, 2008
FOR THE FILLING
- 2 cups finely ground graham cracker crumbs (about 16 crackers)
- 3 ounces (6 tablespoons) unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
- 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3/4 cup packed light-brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Ground cloves
- 1 ounce milk chocolate, melted
Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Martha Stewart Living, November 2008