Chilly September mornings make us itch for the next season. The days get a little shorter, children are back in school, and the falling leaves remind us that Fall is coming.
We are not meant to stay in just one season forever. We are creatures who crave change and the anticipation of something new. There is always so much excitement at the beginning of a new season.
Each new season of life brings the opportunity for growth and change. As we grow older, we realize that we can’t stay in the same season all of our lives. Imagine if your child was an infant forever, or if you had to pay for college tuition the rest of your life, ouch! Yet, even with the slight sadness of what is no longer, we see how much joy the next season of life brings and how much we anticipate the future.
For so many, this past season of life was full of change. Some had children go off to college, or get married, or moved to their own new home. Change can be a good thing. However, for some of us, change meant the loss of a loved one. Those changes were difficult and beyond sad, and caused us to enter into a season of life that we were not prepared for or wanted to enter into.
Just like dark and bitter cold days of December are made sweeter with a warm fire and the anticipation of the Holidays, we also know that even the hard seasons of life have sweet moments mixed in and the anticipation of future joyful days gives us hope.
Falling leaves make room for new growth, just like change in our lives help us grow. This Fall, let's reflect on how events in our past made us stronger, and will help us get through the new seasons yet to come.
Soft Biscotti by Cappri Boitano
Fall is the perfect time for an after school snack. Whether it is for your children, grandchildren, or just you, this biscotti recipe will make every afternoon coffee or cocoa extra special.
1 ¾ C. Sugar
¾ C. Vegetable Oil
½ C. Sour Cream
½ tsp. Anise Extract
½ tsp. Anise Seeds, crushed
1 tsp. Vanilla
4 ½ C. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
½ C. Walnuts, chopped
½ C. Raisins
1 Egg Yolk
Directions: Preheat oven to 350°. In a large bowl, blend the eggs, sugar, and oil with an egg beater. Add sour cream and flavorings. In a separate bowl, blend the flour, baking powder, baking soda, and salt. Add the dry ingredients into the liquid ingredients, stirring to combine. Add nuts and raisins, and stir. (Always boil the raisins before adding them to the dough.) Knead the dough on the counter a few turns. Form the dough into a ball, and divide into thirds. Form each third into a roll about 11-inches long and 1 ½-inches wide. Place all the rolls into a lightly greased cookie sheet, keeping in mind that each will spread about twice its width once baked. Beat egg yolk with 1 Tbsp. water and wash onto each roll. Sprinkle sugar onto each roll. Bake for 25 to 30 minutes. Let cool for 10 minutes before cutting diagonally into 1-inch slices. Store in an airtight container.
Found in our cookbook, One-Hundred Italian Eats by Wren & Willow
Rich Carbone is on our detail work team, which means he gets to be part of the finishing touches of your project. However, working for Wren & Willow is just one part of Rich's fascinating life. He is also a chaplain for the West Pierce Fire and Rescue. During his career in ministry, Rich has been a chaplain for the Tacoma Police Department and has worked in ministry in Washington D.C, Jerusalem, Southern Africa and the Philippines. While Rich has enjoyed working in construction since 1976, his passion is being in ministry and he especially loves working with first responders. Rich and his wife Sheri have three daughters and six grandchildren. When Rich needs a (well-deserved) break, he loves to golf and spend time at the beach.
Rich and his lovely wife Sheri.
To learn more about Rich, click here.
This adorable giveaway has something special for each season of the year: a sweet snowman and woodsy tree for Winter, an elegant birdcage with its own little wren and nest for Spring, a live terrarium with spritzer for Summer, and a wild woodland wreath for Fall.
This giveaway has now ended. Subscribe to our newsletter to be updated on future giveaways.
Photos by: Nathaniel Gutierrez, Rich Carbone, and Pixaby