Lasting Light Poetry

March 20, 2002

Hello Friends~ These March winds are still blowing cold where I am. I hope they'll blow all the clouds away and then let's have some sunshine! I have a new poem to share with you, and it's something a bit different, and I especially liked the music. Ready for a break? Let's go.......



Déjà vu or Maybe New.......Here's a trip through some of my other poems, and whether it's a repeat visit or a new one for you, I hope you enjoy them.

Someone Always Cares
Someone Always Cares


Vanishing Lady
Vanishing Lady


From the Message Board at Lasting Light~

Wit's End Corner

Are you standing at "Wits' End Corner,"
Christian, with troubled brow?
Are you thinking what is before you,
And all you are bearing now?
Does the world seem against you,
And you in the battle alone?
Remember--at "Wits'End Corner"
Is just where God's power is shown.

Are you standing at Wits' End Corner,"
Blinded with wearying pain,
Feeling you cannot endure it,
You cannot bear the strain,
Bruised through constant suffering,
Dizzy, and dazed, and numb?
Remember--at "Wits' End Corner"
Is where Jesus loves to come.

Are you standing at "Wits' End Corner"?
Your work before you spread,
All lying begun, unfinished,
And pressing on heart and head,
Longing for strength to do it,
Stretching out trembling hands?
Remember--at "Wits' End Corner"
The Burden-Bearer stands.

Are you standing at "Wits' End Corner"?
Then you're just in the very spot
To learn the wondrous resources
Of Him who fails you not:
No doubt to a brighter pathway
Your footsteps will soon be moved,
But only at "Wits' End Corner"
Is the "God who is able" proved.

~~Written by Antoinette Wilson~

I loved this poem...from "Streams in the Desert"~


A Recipe from the Message Board~

~~ Raspberry Nut Cake

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 C. Crisco
1 1/4 C. sugar
3 eggs
3/4 C. buttermilk or sour milk
1 tsp. vanilla
1/2 C. nuts
1 C. fresh raspberries

Pink Raspberry Frosting

1/3 C. butter or margarine, softened
1/2 tsp. salt
3 C. confectioners' sugar
2 T. pureed raspberries
3 T. cream, warm
1 tsp. vanilla

Mix dry ingredients. Cream sugar and Crisco. Add eggs and vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8" layer pans. Bake at 350ºF for 30-40 minutes. Cool and frost.

Pink Raspberry Frosting: Cream butter or margarine and salt, and blend in confectioners' sugar alternately with pureed raspberries and 2-3 tablespoons hot cream. Add vanilla; mix and frost cake.

Note* I just wanted to show you some of the things you'll find on the Board, but there are many more things from other folks. Whatever is on your mind, stop by and share. The link is below, and I think you'll be pleased. It's your chance to do your thing. It's NOT necessary to leave your e-mail address unless you choose to. Enjoy! ~Karen

Lasting Light Message Board
Message Board


Deb & Lynn's Spot~

- new page for Deb's site...
Look - poem by Charles R. Gates

- Lynn's website...
Inspirational Gatherings
Inspirational Gatherings


Newsletter Archive
Newsletter Archive

Read this newsletter in the archive....
Read this newsletter in the archive....


Recipes and Remembrances~ I hope you'll find something here you like, and if not check out Lasting Light Archives for old newsletters. You'll find plenty of good ideas, and some wonderful remembrances. ~


Let's start off with a smile~ This came from Jacqueline C. to me, and I had to share it.....and I assume no responsibility for the outcome if you make this!

Jacqueline writes:

Because of all the wonderful recipes I have collected from your Newsletter, I wanted to return the favor. So here is a recipe from my very own kid. (Please read all the way to the end. Thank you.)

My very talented youngest daughter, Marisa, sent me this recipe for Baked Stuffed Chicken (had I mentioned to you before that, among her many gifts, she's an absolutely INSPIRED cook, too?) When I found this recipe, I thought it was perfect for those who just are not sure* how to tell when poultry is cooked thoroughly but not dried out.

Give this a try:

Baked Stuffed Chicken

6-7 lbs. chicken
1 Cup melted butter
1 Cup stuffing
1 Cup uncooked popcorn
salt & pepper to taste

Preheat oven to 350 degrees.

Brush chicken well with melted butter, salt, and pepper.

Fill cavity with stuffing and popcorn.

Place in baking pan in the oven.

Listen for the popping sounds*

*When the chicken's butt blows out of the oven door and flies across the room, the chicken is done.

(Hey! I said she was an INSPIRED cook, not a GOOD one! LOL! GOTCHA! Just a little joke I wanted to share with you. However, I really DO appreciate YOUR poems, the beautiful artwork, AND the recipes.)



A lemon glaze tops a springtime combination of fresh asparagus and carrots

Preparation 15 min.
Cooking 7 min.


1 cup water
3 large (2 cups) carrots, sliced diagonally 1/4-inch
1 pound fresh asparagus, trimmed
1/4 cup LAND O LAKES® Butter
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 tablespoons chopped pecans, toasted


Place 1 cup water in 10-inch skillet over medium heat. Bring to a full boil; add carrots and asparagus. Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes). Drain. Set aside; keep warm.

Melt butter in same skillet. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). Stir in lemon peel.

To serve, spoon sauce over warm carrots and asparagus. Sprinkle with pecans. Yield: 6 servings

Something special for a delightful spring or Easter meal...


~~ Savory Beef Stew

Prep Time: 20 Minutes
Servings: 12
Difficulty Level: 2


Vegetable oil spray
2-1/2 lbs eye of round roast, visible fat removed, bite-size pieces
1 teaspoon olive oil
1 cup finely chopped onion (about 2 medium)
5-1/2 cups Beef Broth (low-sodium variety)
1 teaspoon dried thyme, crumbled
1 teaspoon dried marjoram, crumbled
1 bay leaf, broken in half
1 pound red potatoes, unpeeled (about 3 medium)
2 large carrots
8 ounces fresh mushrooms (3 to 3-1/2)
1 cup diced red bell pepper (1 medium)
1/2 cup thinly sliced green onions (green and white parts)
2 cups Beef Broth (low-sodium variety)
1/4 cup plus 2 tablespoons cornstarch
1/4 cup no-salt-added tomato paste
1 teaspoon salt-free Italian herb seasoning
3/4 teaspoon pepper
1/2 teaspoon salt


1. Preheat broiler.
2. Lightly spray a broiler pan and rack with vegetable oil spray. Broil meat about 6 inches from heat for 15 to 20 minutes, or until meat is brown on all sides, turning occasionally.
3. Spray a stock pot with vegetable oil spray and heat over medium-high heat. Add oil and swirl to coat bottom of pot. Saute onions until translucent.
4. Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1-1/2 hours or until meat is tender.
5. Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes.
6. Add bell pepper and green onion.
7. In a medium bowl, whisk together remaining ingredients. Pour into stew. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cook for 5 minutes, or until thickened, stirring constantly. Remove bay leaf before serving stew.

Nutritional Information Per Serving:
Calories: 173; Fat: 4 grams; Carbohydrates: 17 grams;
Sodium: 156 mg; Protein: 18 grams
Exchanges: 1 Bread/Starch; 2 Low-Fat Meat

Source: The New American Heart Association Cookbook

Note: I found this recipe at the Diabetic Gourmet website :)
Diabetic Gourmet

* This was posted on the board from Deb. Thanks Deb.


~~ Norwegian Waffles

(These are my husband's favorite~ Makes gorgeous pancakes too!)

4 eggs, well beaten
2 or 3 tbsp. sugar
1 1/2 Cups flour
1 pint sour cream

Beat the eggs well, add the cream and sugar, finally the flour and cook in waffle iron until nicely browned. Serve with syrup.

Thanks Marge!



Music washes away from the soul the dust of everyday life.
-- Berthold Auerbach

There is no greater tragedy than doing nothing for fear of doing too little.
-- Unknown

Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.
-- Marcel Proust

You cannot do a kindness too soon because you never know how soon it will be too late.
-- Ralph Waldo Emerson

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.
-- Leo Buscaglia

This is the beginning of a new day. You have been given this day to use as you will. You can waste it or use it for good. What you do today is important because you are exchanging a day of your life for it. When tomorrow comes, this day will be gone forever; in its place is something that you have left behind...let it be something good."
-- Author Unknown

I don't let my mouth say nothin' my head can't stand.
-- Louis Armstrong

When the world is falling apart around you, drink tea.
-- Unknown

You will do foolish things, but do them with enthusiasm.
-- Colette

It takes courage to grow up and become who you really are.
-- e. e. cummings



Thanks for sharing this time with me. A very warm welcome to all new subscribers. I'm glad to have you along on this journey. If you visit my first page, check out the lower menu, and you'll find a place to leave a link to your website. There is also a help and info page for quick answers about my website. See you soon......and don't forget to encourage someone! Shine on!





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