Did you happen to catch any of the George H. W. Bush funeral service from last week? I didn’t watch its entirety, but I did watch in parts. There were some pretty amazing things said about our former president. I don’t care what your political beliefs are or what background you come from, I think, if we’re honest, we all want to be remembered in this way. I know I do. When my funeral or memorial services are held, I want people to describe me as loving, caring, and compassionate, and have the stories and examples to back up the words.
The former president indeed left a legacy, built around his beliefs and actions. What will my legacy be? What will yours be?
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Food For Thought
It turns out the book I’m reading right now addresses the idea of leaving a legacy. It talks about examining our priorities to know what that legacy will be. I was asked, in a reflection question, what legacy do I want to leave?
When I’m gone, I want people to say, “She loved God first. She was a faithful servant.” Now this sounds very honorable and true, but I must make sure that my actions are such that people cannot help but describe me in this way. And if I get real honest with myself, I know that my priorities might not always show that I love God first. But it is certainly never too late to make my choices right again. More importantly, I need to remember the motivations of such actions…not to please man, but to please God and reflect His love for all the world to see.
“Her family always knew she loved them. She communicated this often by her words and actions.” This would be my second legacy. After God, I need my family to know how much they meant to me, always. In my life, this has meant giving up a career that took too much away from my own family. This has meant sacrificing my own wants, not to be a martyr, but to truly express love and compassion to my own family. I want them to know I always had time for them and they were never an inconvenience.
So I guess I want faith and love to be my legacy. When it comes down to it, that’s all I really have to give. I have no fortune to pass on to my heirs or to leave to a university or library or community. My talents are small, there’s no billion-dollar company or artwork worth millions of dollars. I’m not even sure I have enough net-worth to have a park bench installed with my name on it. But that’s okay. My name, my face, my image, these are not here to be remembered, although it’s a nice thought. I am here because God believes I can make a difference to people right now. I can love right now. I can serve right now. I can speak truth right now. And in the end, it only matters that God remembers me.
Today’s verse-of-the-day is not about OUR works being commended and proclaimed from one generation to the next. No, this is about each generation proclaiming the wonderful works and mighty acts of GOD. What I can do now is teach my daughter and her generation about singing the Lord’s praises so they may continue to share His splendor for generations to come.
In my family, we don’t pass down monetary fortunes or prized jewels. We don’t have a long line of treasured artwork or estates. Nope. We pass down our family’s heirloom recipes. I come from a long line of women who could cook and bake like nobody’s business! So, this is my “legacy,” aside from wanting to be remembered for my love and faith. I guess the next generations will remember “that lady that used to bake a lot” or “Her food was yummy and delicious.” Maybe even, “Yeah, her family was well fed!” All joking aside, I am very happy to share another bread recipe from my mom with you. She’s sort of the “bread guru” in the family.
This is my mom’s recipe for Cool Rise Cornmeal Bubble Loaf. Yes, it really does rise in a cool, rather than warm, location. Yes, it is a yeast bread with the addition of cornmeal. Yes, it’s perfect for making ahead of time because the dough can rise in the refrigerator for up to 24 hours. And, yes, it is delicious!
Cool-Rise Cornmeal Bubble Loaf (makes 32 pull-apart rolls)
- 5 to 6 cups all-purpose flour
- 2 TBS sugar
- 1 TBS salt
- 1 cup corn meal (I used white corn meal, but yellow works fine.)
- 2 pkgs active dry yeast
- 1 3/4 cup milk
- 1/2 cup water
- 3 TBS butter
- olive oil
- In large bowl, mix 2 cups flour, sugar, salt, corn meal and yeast.
- In small saucepan, combine milk, water, and butter. Heat until all liquids are warm and butter is mostly melted.
- Gradually add the warm liquid to the dry ingredients and beat on medium speed for two minutes. I like the modern convenience of my dough hook attachment for this recipe.
- Continue to add flour, a half cup at a time, beating well after each addition and scraping down the side of the bowl as necessary. Continue this process until a soft dough has formed.
- Turn out onto floured board. I like to use my large (24″ x 17″) wood cutting board just for working bread. Knead dough until smooth and elastic, 5 – 8 minutes.
- Cover with plastic wrap and a dish towel. Let rest for 20 minutes.
- Butter a bundt pan completely.
- Punch down dough. Divide dough into quarters, then each quarter into 8 pieces. Roll the pieces into balls. Place the dough balls in the buttered pan.
- Brush the tops of the dough balls with olive oil.
- Cover top of pan loosely with plastic wrap.
- Refrigerate dough for up to 24 hours, and at least 2 hours.
- To bake, remove pan from refrigerator and carefully remove plastic wrap.
- Let stand for 10-15 minutes.
- Bake at 375 degrees for 50 to 60 minutes. Loaf will be golden brown.
- Remove from oven and let stand 5-10 minutes.
- Run a knife gently around the outer and inner edges of the pan to loosen bread. Gently flip the bread out and then flip back over onto serving tray or board.
- Butter the top of the bread with melted butter.