NOVEMBER.......bringing THANKS!!!

We entered this week THE month of NOVEMBER<<< 

Purposefully we must focus on it because everyday we need to give thanks!

@ South Breeze Farm is

 the
3rd Annual
Giving Thanks Challenge! 

Is going on

"All you have to do is post one thing you're thankful for each day somewhere on your blog. It doesn't even have to be an actual thought-out post. Just start making a list on your sidebar ( That is what i did...see it on top....) - somewhere you can see it every day to encourage an attitude of thankfulness."

If you plan to JOIN her, go over to link up and grab her button.

"It doesn't matter if you start now, November 5th, or sometime mid-month. It's never too late to acknowledge God's love for you and His faithfulness to you!"

TODAY is THANKFUL THURSDAY 

over 

@

SONYA from "Truth4theJourney"

AND 

@ 

Iris from "GRACE ALONE" the home of

To look back on this week

I am so thankful for

• Christians blogfriends and Christian online friends from my P31 online groups to growing together with them in the Lord.........
• For God blessing my husband with another birthday yesterday and changing him in the Spiritual leader of our home as HE promised it will be some day.Thank You Lord for answering my prayer.
• For my kids
• For healing my shoulder completely
• For the food we had on our table this week
• For the custumors send to our business
• For being able to pay our bills and to soften some hearts of the persons we owe money to be more patient or make an agreement together.

For a warm house and clothes now the weather is changing...

GOD IS SO GOOD!!

I can go on and make the list longer.....

In case you did not make your own start making it give Thanks in the big and the small things .............and link-up with one of our hostesses

On your feet now—applaud God! Bring a gift of laughter,
      sing yourselves into his presence.

 ³ Know this: God is God, and God, God.
      He made us; we didn't make him.
      We're his people, his well-tended sheep.

 ⁴ Enter with the password: "Thank you!"
      Make yourselves at home, talking praise.
      Thank him. Worship him.

 ⁵ For God is sheer beauty,
      all-generous in love,
      loyal always and ever. 

(PSALM 100 MSG)

  

WFW ~ SPECIAL MEAL Psalm 104 :24~

Psalm 104:24 (The Message)

 ^24-30 What a wildly wonderful world, God!
      You made it all, with Wisdom at your side,
      made earth overflow with your wonderful creations.
   Oh, look—the deep, wide sea,
      brimming with fish past counting,
      sardines and sharks and salmon.
   Ships plow those waters,
      and Leviathan, your pet dragon, romps in them.
   All the creatures look expectantly to you
      to give them their meals on time.
   You come, and they gather around;
      you open your hand and they eat from it.
   If you turned your back,
      they'd die in a minute—
   Take back your Spirit and they die,
      revert to original mud;
   Send out your Spirit and they spring to life—
      the whole countryside in bloom and blossom.

This meal i made as an celebrating dish for my dh's his birthday.

This is the recipie in case i swing your appetite!

2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled
2 limes, juiced
3/4 cup Spanish olive oil, divided
2 onions, peeled and thinly sliced, divided
1 large green bell pepper, cored, seeded, and thinly sliced, divided
1 lemon, sliced thin
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
2 1/4 teaspoons kosher salt
1 teaspoon dried oregano, crumbled
1 cup tomato puree
2 tablespoons white wine vinegar
1 cup dry white wine
Sliced green onions for garnish

Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations.
Preheat the oven to 375 degrees F.
Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Lay the lemon slices over the vegetables, but reserve a few slices to stuff inside the fish. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables.
Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining lemon slice inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the green onions and serve hot or warm, with the pan juices drizzled over all.

 Hop on to Penny Reine's for more WFW entries. God bless!!