Making My List and Checking it Twice

Christmas time can be so hectic with everything we need to get accomplished that it can be easy to forget what is at the core of the festivities.  I have my own list of "to do's" and it gets longer by the day.  I'm sure most of you can relate.  My husband has been creating a to do list every day of his grown-up life and derives a lot of satisfaction in checking off the things he accomplishes.  He puts everything down, nothing he does escapes his daily "to do" list.  It has only taken 36 years to openly and honestly take a good look at this daily ritual instead of making fun of the things he writes down.  (All in good teasing humor, of course)

I on the other hand keep my to do list in my head and continually focus on what I don't have done and often feel overwhelmed.  He on the other hand looks at his written list and sees what he has accomplished and gets a certain satisfaction from the days accomplishments.  I don't believe this "aha" moment will change how I go about my daily routines but I do hope it will include looking at what I have accomplished and feel good about that instead of focusing on what I haven't completed.

Along with me, will you focus on the accomplishments of the day and take time to just sit and relax and remember the reason for the added "to do's" this time of year.  For me it is the fact that Christ came into the world to accomplish His greatest "to do" and that is to be my Savior.

Following is a holiday recipe that is quick and quite delicious.

Maple Custard Creme Brûlée French Toast

1 stick butter

5 eggs slightly beaten

3/4 cup brown sugar

2 cups whole milk or half and half

1/4 cup maple syrup

1 teaspoon vanilla

8 cups cubed day old bread

1/4 teaspoon salt

1 cup chopped walnuts or pecans, optional

Melt butter with brown sugar and maple syrup, and stir to blend.  Pour into bottom of greased 9x13 pan.  Sprinkle with chopped nuts if desired.  Top with cubed bread.  Combine the eggs, mild, vanilla and salt until well blended.   Pour over the bread and stir slightly to coat bread.  This may be refrigerated overnight or baked right away.

 350 degrees for 35 minutes.   Invert or serve right from the pan.

The custard will be cooked through and the glaze will be thick and bubbly on the bottom of the pan.