Hooked on Houses highlighted this fabulous old church turned into a residence and pottery studio.
I absolutely adored the gorgeous interior of the home and the sanctuary (which is used for pottery sales). And, although I'm not an artist, I think I could become one with a fabulous studio like this one.
I think what spoke the most to me is the simplicity of the decor and the focus on the beautiful wood floors and trim and the selected pottery and furnishings.
My soul proclaims the greatness of the Lord,
my spirit rejoices in you, O God my Savior; *
for you have looked with favor on your lowly servant.
From this day all generations will call me blessed: *
you, the Almighty, have done great things for me,
and holy is your Name.
You have mercy on those who fear you *
from generation to generation.
You have shown strength with your arm, *
and scattered the proud in their conceit,
casting down the mighty from their thrones, *
and lifting up the lowly.
You have filled the hungry with good things, *
and sent the rich away empty.
You have come to the help of your servant Israel, *
for you have remembered your promise of mercy,
The promise made to our forebears, *
to Abraham and his children for ever.
Praise to the holy and undivided Trinity, one God: *
as it was in the beginning, is now, and will be for ever. Amen.
I got the basis for this recipe from emeals. I had forgotten that I still had the subscription, until it popped up on my credit card statement (darn those recurring bills!) I had not been all that pleased with the recipes on the regular plan, so, I switched over to the any store vegetarian meal plan--and cancelled the recurring charge.
It seemed like a lot of their recipes involve "chik'n" or "meat crumblies". I wish they were more true vegetarian meals, with complete veggie protein. Anyway, this recipe was a good one and I thought I'd share. I changed it up a bit and mixed and matched with other stuffed pepper recipes I found on the web.
For 4 people:
2 cups cooked rice
4 peppers (I used red, but green would work fine)
14 oz. can of meatless chili
1 cup shredded cheese (I used Monterey Jack)
1 15 oz. can of diced tomatoes
2 stalks celery, chopped
1/2 small onion, chopped
1-2 carrots, grated
Saute' the celery, carrot and onion in a little bit of olive oil. Add the chili and stir. Then add the rice and cheese to the mixture. If you'd like to just add 1 cup of rice to the mixture, you can save a cup back to serve as a side with the tomatoes. Spoon the mixture into the peppers that have had the tops cut off and have been seeded. Place the peppers in a slow cooker. Pour the tomatoes and their juice around the peppers. Add about a half can of water to the tomatoes.
Cook on low for 3-6 hours (the crockpot is very forgiving on this--mine cooked for almost 8 and was fine).
After plating the peppers, spoon the tomato sauce on the peppers or serve on top of a serving of rice. Add steamed brussel sprouts or your favorite green veggie and you're ready to enjoy!