School Days All Done...

It has been a wonderful week in the Barefoot Hippie world...

We are done, DONE, D-O-N-E with school! For the year! I don't know who is more excited-the kids or me. We will keep up summer reading and light math facts plus watch some educational You Tube videos when boredom hits a high level. But, as far as formal books, we have completed year 6 of Barefoot Hippie Homeschooling. (my mil just finished year 26 I think she said. Crazy!(long) Dedicated! Here's to you, teacher of the year!)

I ran my race. The weather was nippy, but actually perfect. The first 7 miles were awesome-just like last year. The next 5 were the hills-which were a killer. The last 3 miles were a combination of run/walk/limp. But we made it through. I knocked 18 minutes off my last time, coming in 3-1/2 minutes before my "realistic" goal of last week. I averaged less than 10 minute miles, and I am proud of that. The winners averaged in the way less than 5 minute mile range, but we can't all be winners...

the medals prove we finished...=)

I bought a bike. My goal was to push hard in my running training until our race last Saturday, and now we are upping our tri training. And this is the beauty that now belongs to me... Ummm...I'm thinking some butt calluses are in order...

Mr. Hippie has the exact same one, his is just fitted differently.

Bebop-a-rebop...rhubarb.... This was the week for rhubarb. I needed jam. I was on my very last teeny-weeny jar. So, I got ambitious and ordered 20 pounds of rhubarb. Which looks something like this...

20 pounds of rhubarb

 And translates into something like this...

For the jam recipe, go here...

And this...

I gave 2 away. Noble of me. Also great for my waistline.

 It was also a week of growing...literally.

chopped chives from my garden. great on baked potatoes and in eggs.

gorgeous lilacs

smell so good!

and the red bud tree.

We've spent a lot of time outside this week. The weather has been ideal. Warm and sunny. Which translates into "hello! muddy footprints and handprints all over the house!" The price of spring...

And, because activities are winding down, it was time to make a two fresh batches of sugar scrub. We made our favorite brown sugar-coffee mix, and we also experimented with color and scent for some green cucumber-melon....

sugar scrub recipes

Not only did we make sugar scrub, but I stepped way out of my comfort zone in painting my finger nails blue. I never do any other tones but reds, and burgundies. Sometimes a coral. But, when your daughter picks you out blue polish for Mother's Day, you swallow your inhibitions and wear it proudly on your nails. She was looking for sparkly. I guess sparkly didn't come in red...

Finally, I made my old work horse, aka, crock pot, work overtime this week. On Monday, I made pulled pork for sandwiches and pulled pork tacos. On Tuesday, I tried a brand new endeavor-cooking dried beans in your slow cooker. I read about the technique on a link from Design Mom. It sounded intriguing. You start with dry beans and end up with tender and delicious beans. I made black beans.

recipe here (I would say that I cooked mine on high for 8-1/2 hours before they were done. I doubled the recipe.)

I used some of my black beans for my pulled pork tacos, I froze some, and I used the rest for this...

Latin Chicken. Bet you want this recipe! Doesn't it look fabulous! It is...

On Wednesday, I used my crockpot to cook us up some delicious (and easy) Latin Chicken. Chock full of black beans, sweet potatoes and chicken, it melds the flavors of lime, paprika, cumin and cilantro into a colorful, tasty and memorable dish.

Here is the recipe to integrate into your weekend menu...

Crockpot Latin Chicken
8-12 bone-in chicken thighs, skin and fat removed
2 t cumin
1/4 t salt
1/4 t black pepper
1 t paprika
1/2 t ground allspice
1 cup chicken broth
1/2 cup salsa
3 large garlic cloves, minced
2 cans (15 to 19 ounces each) black beans rinsed, or 3-4 cups of homemade black beans
2 pounds of sweet potatoes, peeled and chopped into 2" pieces
1 Italian style roasted red pepper from jar, cut into strips (1 cup)
1/3 cup loosely packed, fresh cilantro, chopped, plus additional if desired
lime wedges

Sprinkle chicken thighs with 1/2 cumin, salt and pepper. Heat a large, non-stick skillet over high heat until hot. Add chicken and brown on both sides-about 10 minutes.

Place beans and sweet potatoes into the bottom of your crock pot. Layer browned chicken on top.

In the skillet, combine broth, salsa, remaining cumin, paprika, allspice and garlic. Stir until boiling and remove from heat. Pour over the chicken in the crockpot. Cook on high for 4 hours, or low for 8 hours.

Remove chicken from the crockpot to a large bowl or platter. Stir cilantro and red pepper strips into the potato mixture, then pour over the chicken. Top with additional cilantro. Serve with lime wedges.

So, that was my week...how was yours? Any plans for the weekend? 

When Restaurants Don't Deliver

*Yesterday I wrote a barely disguised ode to Olive Garden here. Though, in reality, the post was a reflection on what I expect when dining out. To be up to speed, you may want to hop over there and read that post first.

We, the Barefoot Hippies, have our favorite restaurants. OG tops the list but, we have other favorites.
Breakfast: Wolfgangs
Burgers: Wealthy Station
Eggs Benedict: Cherie Inn
Pizza: Franco's
Donuts: Sandy's
Traveling: AppleBees
Mediterranean: Mr. Gyros or Pita House
Chinese: First Wok
High Class Chinese: PF Changs
Mexican: up for grabs... (my favorite closed in bankruptcy last month)

These restaurants are dependable for good service, food, atmosphere, and everything else I look for when I go out to eat.

But, sometimes service at your favorite (or not) restaurant sucks. Sometimes the food is not good. Sometimes restaurants don't meet your expectations. What should you do?

I think when the service or experience does not meet your expectations you have a few options in front of you. You can give the restaurant another chance. You can complain. You can chose to never darken that restaurant's doors again.

Here are a couple questions to ask yourself before you decide on your plan of action.

Was it a fluke? If the food, service and atmosphere are generally good, maybe this is a one time fluke.

-If it is the food, what was objectionable? the quality or the taste?

Quality? I'd give them a one time pass. Unless you ended up with food poisoning. But your steak not perfect, let it pass. Once.

Taste? Make a complaint to your server.
Now, when I say complain, I don't mean rip the wait staff and cook a blue streak. I mean, simply and graciously tell your waiter that you don't like the dish and maybe tell them why. Think of it more as a critique than a complaint. Couch your critique in positives.

The key is to bring your dissatisfaction with the item to your waiter's attention before you have consumed 90% of it. The perfect time to make this complaint would be when your server comes around again a few minutes after serving the entrees. They usually will ask, "how is everything?" Give an honest and polite answer-good or bad. That is why they are asking. Most restaurants are all about making sure you enjoy what you ordered. They will happily swap out your dish with something else.

Sometimes I feel because I chose the dish, it is not the restaurant's responsibility to replace it with something else. Kind of a made your bed, lie in it thing. And, actually, I have never insisted that someone replace my entree with something else. But, especially for chain restaurants that are continually adding new dishes to their menu, it is very helpful to know when people are not liking a certain item. Or when they are loving it.

-If it was a service issue at a normally exemplary venue, I'd complain-sometimes.
If it is a matter of rudeness, I will complain. If it is a matter of blatant inattention, I will complain. Both can be rectified with proper training.

If it is simply a matter of particularly slow service one day, I let it rest. If it is always slow, it is in my ball park to go again or not.

Ask yourself, is it worth it to complain? If several of your dining expectations were not met, once or multiple times, maybe it is not the restaurant for you. Just move on.

If it is a restaurant that you have come to expect a lot from, then leave a complaint.

The first level of complaining is face to face-with your server or the manager. Give them the opportunity to make the situation right-then and there.

The second level would be via phone or the restaurant website. From experience, this works well. Keep your tone still gracious. Give facts not feelings. Tell them when you visited, who your server was, and if you have a receipt number, it is always helpful to include that too.

Without naming restaurants, I will say that I have complained via phone or website 3 times. All three restaurants got back with me promptly, were apologetic, sent gift cards, and greatly improved on the area of complaint by the next visit. You could tell they took to heart the feedback.

The third level would be to make an instantly viral YouTube video dissing the company. I'd only recommend the third level in extreme dissatisfaction circumstances. When the other two approaches haven't worked. Something along the lines of 3rd degree mouth burns that you had to pay a hospital stay for, or something....=)

my handy-dandy flow chart, for all your restaurant needs...=)

Do you ever make complaints to restaurants? Are you a chronic complainer? What do you consider a deal breaker when you go to a restaurant? Is it possible to complain well and reflect Christ?

High Dining Expectations

*And how our favorite restaurant consistently delivers...

Anyone who knows the Barefoot Hippies, knows we like Olive Garden. It is no exaggeration to estimate that we have eaten at OG over 100 times in the past 10 years. (and you wouldn't be remiss in suggesting that we eat out way.too.much) We are in there with friends, as a couple, or as a family on a very regular basis. We are not exactly on a first name basis with the staff, but they do recognize our family.

It's our hands down favorite restaurant-ever and always. Why?

For all of our many times we have eaten there, the number of bad experiences we have had can be counted on one hand. The exceptional service we have had at OG can be counted on all our combined hands and feet.

Olive Garden consistently provides good service, delicious food, and nice atmosphere, at reasonable prices. They are the epitome of what I want when I visit a restaurant, which is why we return over and over and over again.

Just what do I expect from a restaurant when I eat out?

Good service: This covers the range of everything from call ahead seating, to accurate wait times. From gracious hosts and wait staff, to prompt attention when seated. From knowledgable and interactive waiters to a good pace for bringing the food. OG has made themselves the barometer for a mid level restaurant experience.

But, not only is the service generally good, it is exceptional. Case in point...

We have gotten ourselves involved neck deep in ministry the entire 2 weeks surrounding Mere's birthday. I'm sure I will tell you more about it next month, but in a two week's period in June, we host a retreat which a cook for, I do a training session for a girl's discipleship program, and I run two vacation Bible schools.

Last year, I chose to wait to do Mere's 1st birthday party until after this circus was complete. But we still decided to do something fun on her birthday-go out for dinner. At OG. When they found out it was Mere's first birthday (siblings squealed), the manager brought her a cake with a candle. It was the nicest thing ever. I was feeling like a bad mom for not having cake on her first birthday, and they totally hit the ball out of the park. It may have made me cry.

pensive moment...why is this cake almost gone?

Delicious food: I love how OG has delicious food. And how they keep changing up there recipes. They keep the old standbys on the menu, but they try new things every month or two. It makes thing interesting. I think I have only had one dish at OG that I really didn't like.

Nice atmosphere: I don't like sport's bars-the loud music and general noise so loud that you can't hear yourself think. But, unless I am on a date with Mr. Hippie, I don't like for it to be so quiet everyone can hear you chewing. OG's peppy music at the right sound level and the ambience lighting does a lot to foster conversation without emphasizing every noise my kids make. This makes it very family friendly.

Reasonable Pricing: OG is on the expensive side, though its prices are comparable to other Italian chain restaurants. I'd assume the salad and breadsticks are figured by them into their entree costs, which is why you may get original sticker shock. But at a lot of restaurants, you have a lower entree price, but then you must pay for your salad. I'd say it generally evens out in the wash.

Attentive staff: I know I mentioned this in good service, but it stands to be mentioned again. Attentive staff is key to any restaurant experience. This doesn't mean they are hovering every moment, but it does mean they are able to gauge why you are there and serve you accordingly.

When I am out with the entire family my goal is in and out before anyone spontaneously combusts or eats too many crayons. Attentive staff promptly takes the orders, brings the bread or salad or chips quickly, and then brings the food asap. They keep an eye on the progress of the eating, and leaves the check in good time.

mother's day 2010

When I am out on a date, I don't want to be rushed or bugged. I don't need my food in a 15 minute window. I want things staggered and I want it to be a relaxing experience. That's why I'm there. I don't have to cook or clean up. I can enjoy my meal and conversation in peace. I don't care when the bill is brought, but I am paying to sit here, so I don't want rushed out either-especially if the restaurant isn't crazy busy.

A good waiter can gauge this also. And if there is any doubt in their mind, I have had them ask if we were trying to get to a movie or somewhere by a certain time. I have had waiters ask when I want my salad served or my coffee. I have no problem being asked. It puts expectations right out in the open, and satisfaction is more guaranteed.

Manager presence: Any restaurant I have visited that has a manager regularly intermingling with the patrons tends to have all these other factors in line. They have invested in training their staff, and their presence insures standards are upheld. When a manager stops by your table to ask how things are, it is the perfect opportunity to praise the food and staff or bring up concerns. A well run restaurant is a reflection of the manager. And they know it.

What are the factors that bring you back over and over again to a certain restaurant? What's your favorite restaurant? Why?


*Btw, this is a totally unsolicited review of OG. I was not compensated in any way.
*Btw #2, check back tomorrow for appropriate responses when restaurants don't deliver-service wise, not take out.=)

Beneficial Co-op(eration)

Co-op. Co-operative education. Dictionary.com makes very clear the importance of the hyphen on this one. You wouldn't want it confused with coop. Imagine the chaos. Snort.

"Coop or not? Why or why not?" People would think we were talking chickens for this week's home school post. That's extreme home schooling right there.

So, co-operative education or not? Why or why not?

Short answer: "No. My kids are too young."

That being said, youth is the only reason I haven't done any co-ops. I love the idea of a co-op. It is the opportunity for each person to shine in their strengths and talents for the good of others.

If you couldn't tell by yesterday's post, I love history. I love making history come alive. I would love to teach a junior and senior high school history course. It would totally stretch me, and be my element. Timelines, mythology, classics, biographies, and cartography...

I think a co-op would also be very beneficial for the sciences and lab work. Someone who love dissecting and blowing things up, supervising a bunch of students. That would be awesome. Though, that person would not be me. I've never dissected anything, and I have no intention of starting.

Or what about the higher maths? Algebra 1 and 2, Calculus, and Geometry. I did okay in algebra and geometry, and actually got pretty good at it teaching it to the next couple siblings under me. But, it isn't my passion or love. Someone understands math much better than I.

Art. If you have read me for more than a month, you probably have heard me say that I am not an artist. I am trying to learn a new skill set, but really, it isn't my cup of tea. But, I am blessed to be surrounded with artists. And, for the past 2 years, I have organized an art day for home schoolers, bringing in some local talent to teach drawing techniques, painting, sculpture, and origami. It has been well received, and I am already contemplating another go at it this fall.

The other area I have considered using a co-op is foreign language, particularly Spanish. We have a couple friends who are fluent in Spanish, being from Latin America and Spain respectively. I can't teach my kids Spanish. I could get them a Spanish course. But, I think it would be more affective for them to learn from and converse with a Spanish speaker.

I have seen something floating around FB and Pinterest about "We've seen the village, and we don't want it raising our children." While I appreciate the sentiment behind that, I don't completely agree. Actually, my most popular post for a while was It Takes a Village. I am willing to admit I don't know everything, and that my kids need the influence and gifts of others to enrich their lives.

BMV will be in 6th grade this fall. It is almost time to start contemplating some co-operative education. This is something I will be praying about. And if you are a homeschooler in my neck of the woods, I may be approaching you about what we can work together on.

Do you use co-ops or coops? Will you ever?



For more why's and why not's on co-ops, check out
Chareen
Hwee
Nicole
Erin
Julie
Savannah
Lucinda

Connecting the Dots: Joseph & the Hyksos

Last week I told you I am a Thinker. I also am an amatuer story teller. And history is the surikya to my bread.  (I was going to say butter, but I never butter my bread. Surikya is an Indonesian spread. Amazing!) I love history. I love seeing how events, people and places intertwine to tell a story. I really enjoy making connections between the events, people, and places.

As I study and teach about various historical periods, I like to call the intertwining of the people, places and events a dot-to-dot. It could probably even more accurately be termed a web. But, I like dot-to-dot. More basic, less intrigue. One of my favorite historical dot-to-dots is between Martin Luther and Christopher Columbus.

What really blows my hair back is when historical "fact" agrees with the Biblical account. These facts are often known as Biblical proofs. I believe without a doubt that the Bible is the inerrant Word of God. There are no mistakes. Every word and story is true. But, it is kind of fun when secular history supports Biblical stories.

Secular history such as: over 100 cultures having a flood account in their tradition. That is not a coincidence. I'd go as far as to say it is truth based on facts that have been distilled and changed through the ages. Even though there are differences in the why's and wherefore's, the fact that there is that many flood accounts, actually lends credence to the Biblical account.

I also think Greek mythology could have it's roots in the ideas of pre-flood world. Sons of God and daughters of men. Giants.

Here's more secular history that supports a Biblical story...

We all know the story of Joseph from the book of Genesis. Even if you aren't a Bible reader, you have probably seen Joseph's Technicolor Dream Coat or Prince of Egypt.

The storyline goes something like this:

Favored (almost) youngest son, hated by his bros, sold into slavery in Egypt by said bros. Slave to Potiphar. Imprisoned. Dream interpreter. Prince of Egypt. Famine. Reconciliation with family.

But, have you ever dug into some of the weird things that come up in the story? Things like Joseph eating a meal with his brothers, and the Egyptians, yet they are all eating at three separate tables. (Joe, Egyptians, Bros) Because Egyptians didn't eat with Hebrews. It was an abomination to the Egyptians. That's pretty harsh language there. (Genesis 43:32)

How about the whole shepherd/sheep thing? Not only is eating with Hebrews an abomination to the Egyptians, but so is the whole social-economic class of shepherds. (Genesis 46:34)

What about Pharaoh's immediate acceptance of Joseph? Joseph interprets a dream, and voila', second most powerful ruler in Egypt. That is quite the reward for dream interpretation. Apart from God working, of course. God moves king's hearts on a regular basis.

But, the fact that is the real interesting one is found in Exodus 1. A new king rose up who didn't know about Joseph. He was concerned about this group of Hebrews inhabiting a chunk of land in Egypt. He was very concerned that if the Egyptian's enemies decided to go to war against Egypt, the Hebrews would join forces with the enemies. And because of their sheer numbers, the Hebrews would overwhelm the Egyptians. Cue Moses and that whole story.

At the British Museum

What does Egyptian history have to say about this set of oddities? Possibly quite a lot.

As you study Egyptian history, you will notice that Egypt was ruled by foreign powers a few times. The Romans via Julius Caesar, and then Octavian and subsequent Caesars. But, the Romans came into power in Egypt only by defeating Cleopatra-the Ptolemy line. Greeks put in power by Alexander the Great over 300 years previous.

But, if you dial back another 1500-1800 years, you will read about another invasion of Egypt. The invasion of the Hyksos-the Shepherd Kings. No one is really sure where the Hyksos came from, but it is known that they were a Semetic tribe-desceneded from Shem, just like the Hebrews. They ruled in Lower Egypt (which is actually the term for the part of Egypt closest to the Mediterranean Sea). The brought many advancements to Egypt, including chariots. They ruled in Egypt for around 200 years.

They were eventually run out of town, and the Egyptians took over ruling themselves again.

So, here is my conjecture, based on known history. I wouldn't swear it on a stack of Bibles, but it isn't a stretch to connect these dots.

What if the period of history of Joseph and the famines took place during the Hyksos period?

What if the reason the Egyptians despised shepherds and eating with Hebrews tied in with their gall of being ruled by this foreign Hyksos power?

What if the king who didn't know Joseph, didn't know that period of history because it happened when the Egyptians weren't ruling themselves?

What if that Pharaoh had a reasonable fear of the Hebrews and their enemies because of the recent re-establishment of Egyptian supremacy?

Joseph's Pharaoh seems much less into the Egyptian gods than Abraham's Pharaoh or Moses' Pharaoh. Did you ever get that sense? He acknowledged God when Joseph interpreted his dreams.

Potiphar was called an Egyptian. Why make that distinction? Pharaoh was called the King of Egypt. He was never called an Egyptian. Is that because it is the obvious assumption? Or is it an intentional omission?

What if??? Doesn't it give you shivers?

Either way, it doesn't change history and it doesn't change the truth of the Biblical account. Joseph and the famines really happened. Moses really led the Israelites out of Egypt. The Hyksos really ruled Egypt for a chunk of time.

But, if this A plus B equaled C, isn't it fascinating?

You know, as we look at history, it is helpful to remember that these are not just world events that happened. This is God's story that He is working out for His glory. God is sovereign. He is the Ruler over all people, nations, places and time. He is using all to work out His plan of glorification and redemption.

And, that is truly awesome!

What do you find most interesting about the stories of Joseph and Moses? Do random facts blow your hair back too? Or am I the only weird one?

Lift Up My Eyes

It's race week. Well, as a matter of fact, it's Race Eve. I've been preparing for this race for months, even years, and it is tomorrow.

Race week is all about preparation-especially for the longer races. It is psychological, not just physical, preparation. Mind over matter and all that.

Physically I am preparing by getting a few good swims in. They sooth and stretch my muscles, getting everything all limbered up.

I also visited the chiropractor. You all know my love for him. Well, love-hate, for him. I really don't like the vulnerableness of being almost half naked on his bench while he pounds and cracks my back, hips and neck. Especially the neck. Seriously. I feel like he is taking my life in his hands every time he cracks it. He always asks me to relax my right/left shoulder. While I am mentally trying to figure out which one that is, he cracks my neck. That distraction doesn't work twice in the same visit. Regardless, my hip is where it is supposed to be, and it isn't popping. We are good to go.

I am drinking lots of water. Extra water. Trying to get in an additional bottle or so a day. Hydration is a cumulative thing. It isn't just drinking a bottle of water right before the race. That only makes you have to use a port-a-potty along the route.

I am getting in good sleeps. Aiming for 8 hours every night. I want to be well rested and ready to pound the pavement.

I am done running. We ran 2 on Monday, 7 on Tuesday, and 3 on Thursday. The last run was to stretch and run out any kinks.

I am eating lots of carbs and protein. Not tons, but enough. I am storing good fuel for this race. I made hummus, and have been eating a bit every day. Tonight we will be having one of my favorite pasta dishes. Pasta is great runner's food. It has spicy sausage, cremini mushrooms, onions and cherry tomatoes. I shared both the pasta and hummus recipes here. 

We always eat bagels with cream cheese right before the race. They sit well in my stomach. Some food just churns around. Bagels don't. It is a nice, calm pre-race breakfast.

I will pick up my race packet this afternoon. Bib and timing chip. T-shirt and granola bars.

There are also some things I do that are not quite as sensible, but that are part of my pre-race routine nonetheless. They are more mental than physical.

I prepare by washing all my race clothes. I am still not sure what I am wearing...shorts or capris or short-sleeves or long-sleeves. Jacket or no. Regardless, it will all be clean and as sweet smelling as possible.

I paint my toe nails. Don't ask me why. It is just a pre-race rhythm. It is part of getting psyched up.

I find my race cadence. It is usually a verse or a song. Or both. I thought, after last week's post, that it would be Hebrews 12:1. But, it isn't. As I was running up hills on Tuesday I thought of Psalm 121.

"I will lift up mine eyes unto the hills, from whence cometh my help. My help cometh from the Lord, who made heaven and earth."

My town is a very hilly town. There is a river that runs through the center, and there is a definite river valley leading to hills. You can't go very far in this city without going up a hill.

Our race starts for the first half flat, or with a slight decline. Miles 8 and 9 are hills. Nothing slight about them. It is up and up and down and up.

We have trained on hills. But they still present quite the challenge. So, I think this cadence fits.

I will life up my eyes unto the hills form whence comes my help. My help comes from the Lord, who made heaven and earth.

See, despite all my preparations, running 15-1/2 miles is not easy. It may be for marathon runners. It isn't for me. It takes everything I have, and then some.

I figured last year that it was the 5th hardest thing I have ever done-after birthing four kids. I kept telling myself, "you birthed four kids, you can run another mile." (Funny, when I was in labor with Meres I kept telling myself, "you ran a half marathon, you can give birth again." I know, I'm certifiably crazy.)

It takes determination and reliance on God who is my Strength and Help. I really believe this.

It doesn't mean I will break all course records. It does mean that barring all disasters, I will finish. It does mean that maybe it will take me 2:25 (optimistically) 2:35 (realistically) or 2:45 (pessimistically) but, I will finish.

same race-last year. Oh, and I always wear lip gloss and my hat. Another psyche thing.

I will be surrounded by my great crowd of witnesses, and my running partner (Mr. Hippie) will be at my side.

So, that is my weekend plan. I think I won't be moving much the rest of Saturday. What are you doing this weekend? Take a minute to click over to those recipes (here) You won't be sorry.

The Thinker

So, I had an ah-ha moment a few weeks ago, via the BFF. You know, it truly amazes me the things I am just learning about myself and I am pushing 35!

The BFF told me I was a thinker. A THINKER. (Which is totally different from the Thinker.) Hmmm... I never thought of that. I never classified myself as a thinker. But it is very true.

source

my "Thinker" pose...=) Can't you see the resemblance?

We were discussing how she is able to read these self help and technical books at a tremendous rate. She can get through one in a day or two. Me, well, I am a fast reader. Give me a HP, and I will have it done in a few hours. Self help book? They take more time. I read a few pages and then I think about them. I think about what they mean, and what they mean in regards to my life. I think about things that the author never intended.

For instance:

I am currently working through Stephen Covey's 7 Habits of Highly Successful People. I got bogged down in the chapter called Begin with the End in Mind. And, then I got distracted by two novels (the latest installments from Rick Riordan's Hero Series).

Mr. Covey's point for that chapter is his to explain. You can read the book for yourself. But, what I got from this chapter was all in the first 2 pages.

He has you envision your funeral and what you want people to say about you at your funeral. Then, he wants you to plan your life back from there. What are you going to have to do in order for people to say you were ________? If that is how you want to end up, what's your plan for getting there?

That's the idea of the chapter in a nutshell. You can thank me later. I, personally, should just call it a good effort and move on to the next chapter.

So, here is what this Thinker has been thinking about in regards to this idea of beginning with the end in mind and funerals.

I have attended two gut wrenching funerals lately. My sil's and friends of my in-laws. (that was a triple funeral and a doozy on many levels)

The word used over and over to describe my sil was passionate. She was totally a bull by the horns kind of gal. People are not going to forget that. It is part of her legacy.

There have been a couple pretty influential woman who have passed away in the last month or so. People have said some very interesting things about them at their funerals.

Margaret Thatcher, stateswoman and first female PM of England. She was influential. She was not a woman politician, she was a politician who was a woman. She was the embodiment of feminist ideology, yet they hated her. I admire her spunk and the fact that she was a LADY. She was feminine and ladylike. She was strong. Of all her many accomplishments, she considered the rescue of a child during WWII, the top of the top. I want to be like her when I grow up....

Edith Shaeffer. I have sung her praises a time or two on this blog, and in other places. Learning about Edith Shaeffer challenged my paradigm about how I relate to ministry and my husband. I want to love and support my husband in the way she supported hers, and allow God to grow my ministry in the way He wants. I want to have Biblical thinking like she did, and I want to love people the way she did.  I want to be like her when I grow up...

Thankfully Elizabeth Elliot hasn't kicked the bucket yet. She is another woman I greatly admire. She did great things for God.

This is what I want people to say about me at my funeral. I want people to say, Bernadette (that's my name-don't wear it out) loved God with all her heart, mind, soul and strength. Her chief desire above all else was to glorify Him in all she did and said. That was what she was aiming for.

That's what I want to hit. I want to glorify God and I want to influence others so they want to glorify God with their lives too.

How do I get there?

By immersing myself in the Word of God and prayer. First priority, not last thing squeezed into my day. Seeking direction through revelation already available. Seeking direction by pouring out my heart, and asking for and listening for direction. Nothing can be substituted for this. It takes time and effort. There are no short cuts.

By focusing on ministering not just ministry. The people, not the activity.

By pointing others to Christ. Through my blog. Through my spoken words. Though my life style. I want it to be more than rhetoric. I want it to be real. I want to be at the place where I truly can say, "not I but Christ, be honored and exalted."

That's what this thinker has been pondering...

I will turn the questions on you. What do you want people to say about you when you die? What are you going to do now to get there? How can you begin with the end in mind?