Freshwater Academy

Fresh Water Academy was founded in 2010. It is home to four lovely young ladies of learning and their dedicated teachers. Located in the wilds of Wyoming, the name Fresh Water Academy was chosen as a Western analogy to Christ. Just as He is the Living Water, and we must have Him to have eternal life, any desert dweller knows the importance of fresh water to life, both for self, and the nourishment of crops or livestock. By taking nourishment in God and His word, we strengthen our own relationship with Him, our faith, and the quality and abundance of our fruitfulness.

Our keystone verse is from Jeremiah, Chapter 17, Verse 8: "For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see when heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit."

The fruit that we speak of is mentioned in Galatians 5:22
"22But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, 23Meekness, temperance: against such there is no law."

And the heat could be anything we experience that might test our faith in God; trials and tribulations, relationships, anything that focuses our love and attention anywhere but on Him...

Tuesday, February 28, 2012

Pots de Creme (“Po de Krehm”)

First of all, let me give credit where credit is due.  Today's delicious goodness is brought to us by Ree Drummond, The Food Network's Pioneer Woman, whom you can watch on Saturday mornings!

Pots de Creme

First of all, as PW would call them, the "Cast of Characters".  

Here we have blender, vanilla, eggs, semi-sweet chocolate chips, salt (not pictured), and, a surprise addition, a sandwich baggie full of Oreo cookie crumbs that happened to be hanging out in my freezer!  (Also not pictured, piping hot coffee, as I didn't want it to cool while I was picture taking).

Step One is to pour 12 ounces of semi-sweet chocolate chips into the blender.  You may notice that I have more than one 12 ounce bag, but that's because we have a big family and I made a double batch.  I was worried that one wouldn't be enough for everyone!  I also added half a bag of my Oreo cookie crumbs to this step.


On top of the semi-sweet chocolate, 
you crack in four room temperature eggs 
(very important step, eggs MUST be room temp.  
Set them out for half an hour or so before putting it all together).
Can't forget, 2 teaspoons of vanilla and a pinch of salt.  
Turn on the blender and let it start to mix.  And apparently I forgot to take a picture of the coffee...though I did have my hands full with a coffee can lidded blender and a cuppa steamin' Joe.  Yes, while the blender is going, open up the pour lid in the center (that is if you haven't lost your blender lid and are now using a coffee can lid), and steadily pour in a stream of hot, strong coffee.  Blend until everything is well mixed and you no longer hear or see bits or chunks of chocolate.  Blend for a few more seconds, and pour into cups to chill.
Fill the cups about halfway to leave room for the whipped cream later, and chill for a few hours until they mixture is set.  I will show pics of the totally finished served product after supper tonight!
(We're headed to town for Becca's first orthodontic appointment and the kids are going to be home, so I wanted to make sure it was a clear and succinct message!)


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