Jamaica, Sweet Potato Pudding & 25 Years!

My husband and I will be married 25 years tomorrow.

Our church and friends in the community blessed us with a trip to Jamaica a few weeks ago. What an unexpected, wonderful trip. It was relaxing and warm. Snowing in Minneapolis when we left, the comfortable 80 degree weather was more than welcome.

One evening we had dinner at the Jamaican restaurant on the resort. This was our dessert:

I asked our waiter how to make it. He gave me general directions, but no specific recipe. It's very simple and turned out well when I made it at home. 

• Bake sweet potatoes until soft.
• When cooled, grate the sweet potatoes into a bowl.
• Add vanilla, sugar, cinnamon, raisins (optional) and egg (optional).
• Blend the mixture and spread in a 8 X 8 dish (or 9 X 11 if using more ingredients. You can also pour it into individual dishes)
• Bake at 350 degrees. It should be stiff, not like a soft pudding.
• Serve topped with fresh or canned, warmed coconut milk and toasted coconut shavings. (I used canned, organic coconut milk)

The resort was beautiful and the food was delicious. Dan and I relaxed and enjoyed each other along with some Blue Mountain coffee. Our friends got married that weekend at the resort and we celebrated their beginning together along with our many years together. 

Here's a picture of our resort in Montego Bay, Jamaica

To Jamaica and Back

Today I borrow from my husband's blog, Apprentice2Jesus.com. I couldn't have said it better myself!

I mentioned last week the incredible surprise our church and city gave us for our 15th anniversary as pastors and 25th wedding anniversary.

It was a “there and back” trip that was all too quick, and beyond imagination for us. We are so immensely grateful to everyone who gave so much to treat Terri and I to such a wonderful gift. Every moment (with the exception of coming back to snow on the ground) was simply perfect. We could not have planned or asked for anything more incredible to celebrate these milestones.

We are deeply grateful to our church family, our city family, and our great friends Dave and Carolyn, since it was their wedding we were able to attend!

Jamaica & Home-Made Insect Repellent

We have been given a trip to Jamaica for our 15th year as pastors at our church and our 25th wedding anniversary, which is coming up. People from our church, our community leaders and the local clergy fellowship went together to do this for us. We feel so blessed, not only to be going but to have such wonderful friends and community.

We've heard insect repellent is a must. Today it's hard for me to imagine needing bug spray. It's raining and 34 degrees right now. They're predicting snow. But by tomorrow night in Jamaica, I might be glad I have some.

I Googled natural repellents and came up with some very effective essential oils. Lavender came up again and again. So did Citronella and Catnip. So here's a recipe I pulled together from several I found.

Insect Repellent:

Witch Hazel (or other carrier oil)
Eucalyptus Oil
Citronella Oil
Lavender Oil
Choose from Cinnamon, Patchouli or Tea Tree Oils

(other good ones include Catnip, Thyme, Rosemary, Cedar, Mint)

Use 8-10 ounces of witch hazel in a new spray bottle. Use 25-50 drops of essential oils combined. The more you use, the stronger it will be. You can play with the combinations to get the scent and effectiveness that you want.

I also read that you can add a teaspoon of vegetable glycerin (available in natural food stores). I think this would help it to mix a little better and possibly go on better.

Now we can be prepared for Summer, rest assured, it WILL come.