Slow Down and Savor the Day

So often in our busy lives, we forget the gift of slowing down to savor the moment. Slowing down is good for the soul and mental well-being.

One of the best mini vacations we ever took was last summer for Hubby’s birthday. It was our first Air-B-and-B experiences. The house was amazing – with a gourmet kitchen and plenty of outdoor areas for dining and just relaxing.

There was a lake nearby. We spent every day by the water, soaking in the fresh mountain air and even took a paddle boat out to explore the lake. My guys did all the paddling while I took pictures of our beautiful surroundings. Slow, unhurried, savoring precious moments together. This is how God wants us to be – worry free. It is a blessing.

Yes, we are fortunate in that we have a little disposable income to splurge on a vacation rental and paddle boat for the day. That same peace can be had simply by walking together in a park in the city or taking a drive into the country. God’s gift of beauty is everywhere. We just need to make the time to slow down and discovery it. Quiet the mind and the soul will also be silenced. It is in this silence that God’s graces pour out.

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Slow-cooked meals are some of my favorite simply because I am not tied to the kitchen yet I can still serve up a meal for my family. It allows me free time for other things. Slow cookers are a God send as far as I am concerned. The only trouble I have is remembering when to press start so that I can press pause on my life.

Slow-Cooker Cube Steaks
2 tablespoons Vegetable Oil
2 lbs Cube Steaks
Salt to taste
Black Pepper to taste
Flour for dredging
1 (10 oz) can Cream of Mushroom Soup
1 envelop Lipton Onion Soup Mix
1 packet Brown Gravy Mix
2 cups Beef Stock

Heat oil in a large skillet over medium-high heat. Season cube steaks with salt and pepper to taste, then lightly dredge steaks in the flour, shaking off any excess. Brown steaks in the skillet on both sides, then lay them in the bottom of a slow cooker.

In a mixing bowl whisk Cream of Mushroom Soup, Onion Soup, Gravy Mix and Beef Stock. Pour mixture over the steaks. Cook on LOW for 6 hours or HIGH for 3 hours.

During the last 45 minutes of cooking time, make mashed potatoes for serving.

Buttery Mashed Potatoes
6 medium Russet Potatoes
1/3 cup Milk
3 tablespoon Butter
Salt to taste
Black Pepper to taste

Peel and cut potatoes into cubed pieces. Lace in a large pot with enough water to cover the potatoes by an inch. Bring to a boil. Reduce heat to maintain a steady slow-boil and cook until tender, about 15 minutes or so.

Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully drain potatoes in a colander, then return to pot. Dry over low heat, stirring constantly, until potatoes are thoroughly dried, about a minute or so.

Lightly smash the dried potatoes with a potato masher. Add warmed milk mixture, continue to mash to desired consistency. Taste, adjust seasoning. If necessary, gently warm just before serving.

Serve with the Cube Steaks, ladling gravy over both. Great with steamed green beans for a beautiful yet simple supper.

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I will get up and go to my Father and shall say to Him,
Father, I have sinned against heaven and against You.