Week #38: Enjoy Your Spring and Summer

Gardening tools and flowers on the terrace in the garden

Hi Friends!

I hope you enjoy the days ahead. I have heard that there will be a food shortage this fall. If you are wise, you will put together a rainy-day pantry. Just in case. Please, do not fear. God is still in control and is there to help you. See the tab on this blog regarding a “Relationship with God.”

Check out my book’s new website at https://www.preciousgold2.com.

See you back here on September 13.

God bless you!

Nanci

Week #37: New Website

Fountain in Vinnitsa, Ukraine

Hi Friends!

I hope you are enjoying a great day. Great news! The WEBSITE for my new book “More Precious Than Gold” is finished and out on the web!

You can view the 3-page website at https://preciousgold2.com.

Let me know what you think!

I’ll meet you back here on September 13 for my usual monthly post.

Make it a great day — a great summer too!

website:

https://preciousgold2.com

God bless you!

Nanci

New Website + Taking Some Time Off

My favorite summertime dessert, Sour Cream Lemon Pie.

Dear Friends,

I missed our usual time this past Tuesday. Forgive me. But I am taking some much needed time off to regroup and enjoy my life. I have been working very hard on my new book “More Precious Than Gold” for nearly 5 years. It’s time to let it go and for me to take a rest.

The book’s website should be ready any day now and I will post that as soon as that information becomes available.

Here’s the recipe for the pie — it’ excellent! You can find it on facebook too at: https://www.facebook.com/search/top?q=nanci%20j.%20gravill%2C%20author

Sour Cream Lemon Pie

Ingredients:

1- 9” Single Crust (homemade, frozen gluten free, or graham cracker)

1 cup sugar

1 cup milk (other types including lactose free won’t work)

3 large egg yolks (slightly beaten)

½ cup fresh squeezed lemon juice (2-3 lemons)

½ to 1 T. grated lemon peel (zest of a lemon)

3 T. + 1 ½ teaspoons cornstarch

¼ cup butter

• Whipped cream (Redi Whip) or

• beat: 1 cup heavy whipping cream + 2 T. granulated sugar

Directions:

1. Wisk together sugar, milk, egg yolks, lemon juice, cornstarch, and lemon zest in a medium, heavy saucepan. Heat over medium heat, stirring until the mixture becomes thick. Remove from heat.

2. Stir in butter. Cool at room temperature.

3. When filling is cool, stir in sour cream.

4. Pour filling into baked pie crust, spreading evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream.

Enjoy the pie. I make it several times in the summer. Use Myer Lemons for great flavor!

Have a great summer!

See you back here September 13.

God Bless You!

Nanci