This weekend was our bi-annual (does that mean twice a year?) Roomie Reunion. Jane flew in and met us Okies for some yummy food, shopping, baking, a barbell class, baby kissing, stinky diaper changing, chair Zumba, an oven on fire and lots of laughter.
Saturday morning I drove north on I35 to Shawnee to meet the girls at Al’s Zumba class. Her salsa-ing hips are off the charts and she’s helping loads of women get off the couch. Steven Curtis Chapman’s Beauty Will Rise cd (Thanks, Jill!) played while rain splashed across my windshield. If you don’t know Steven Curtis Chapman’s story, you need to research it. Wow; if that guy can sing, “You are faithful. When You give and when You take away; even then still Your name is faithful,” then so can I. So I did. I worshiped throughout the 45 minutes of my drive. I sang loudly with deep conviction that despite my confusion, God is good. I sang softly through blurry eyes as I cried for the losses of my friends and family; for their disappointments and heartbreaks. I cried for Finn. I don’t cry this way often, but it certainly feels good. I think it’s therapeutic because I’m crying to Someone. I’m sharing my heartache with my Savior, not the dashboard. I can’t imagine crying and feeling alone like no one hears or cares about my tears. I arrived at the Shawnee Municipal Building on 10th and Bell rejuvenated and ready to shake my tail-feather. It was not a pretty sight.
Tonight I’m thankful for Steven Curtis Chapman’s unshakeable faith, Finn’s laugh, fairytale pumpkins and my beautiful college roommates.
Here’s the delish (not good for you) pumpkin cookie recipe we made tonight if you’re interested:
Pumpkin Cookies with Cream Cheese Frosting
2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
3/4 c. butter, softened
1 c. brown sugar
2 tsp vanilla
1 15oz. can pumpkin puree
1 brick (8 oz) softened reduced-fat cream cheese (not fat free!)
1 tsp vanilla
1 c. confectioner’s sugar
(Or buy a tub of cream cheese frosting like we did.)
Bake at 350 degrees for 10-12 minutes. Let cool before frosting.