Thanksgiving Menu

I'm sharing today at Tasty Tuesday , Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

The big Thanksgiving feast is not at my home this year. We are actually going to be joining a group of about 30 members of our church family at our Pastor’s home for Thanksgiving. This is the 2nd year that we’ve done this…Pot Blessing (luck) style. Last year was a blast. I do miss making the big feast, but with one son living in another state and a daughter who has to work (she is a nurse), it isn’t the same anyway. So my assignment, the sweet potatoes and the rolls. Youngest daughter is bringing her Coconut Balls. Pastor really enjoys those.

My office also has a Thanksgiving gathering on Wednesday afternoon for lunch. We’ve been doing this for the last few years and it is very fun. I’m bringing the turkey (making a breast), gravy and stuffing. Easy enough!

And if I won’t be tired of Thanksgiving (not a chance, it is my favorite holiday), we are going to have a small family dinner at home on Sunday. On the menu for that, Turkey Breast, Mashed Potatoes & Gravy, Stuffing, Sweet Potatoes, Green Beans, Cranberry Salad and Rolls. A pumpkin pie for dessert.

This year I’m trying to stay close to my weight loss plan so I’m trading my dear friend Kathy’s very, very fattening (and oh, so good) sweet potato recipe for this similar recipe from Cooking Light. I expect it will be very good and no one will actually notice I’ve made some changes.

Thanksgiving Blessings!



Streuseled Sweet Potatoes a la Cooking Light

14 cups (1-inch)cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup real maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg,lightly beaten
zest of 1 orange
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 5 ingredients (half-and-half through orange zest) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. 18 servings (serving size: about 1/2 cup) @ 250 calories per serving.

(I've edited this to include the last minute addition I made to this recipe -- Zest of 1 orange. Very, very yummy!)

We Gather Together

We gather together to ask the Lord's blessing;
he chastens and hastens his will to make known.
The wicked oppressing now cease from distressing.
Sing praises to his name, he forgets not his own.

Beside us to guide us, our God with us joining,
ordaining, maintaining his kingdom divine;
so from the beginning the fight we were winning;
thou, Lord, wast at our side, all glory be thine!

We all do extol thee, thou leader triumphant,
and pray that thou still our defender wilt be.
Let thy congregation escape tribulation;
thy name be ever praised! O Lord, make us free!

WE GATHER TOGETHER - Netherlands folk hymn, translated by
Theodore Baker (1851-1934)

I'm going to link this to Mosiac Monday over at Mary's Little Red House. Please stop by and visit all the other wonderful mosaics.

Tuscan Chicken Panini & A How to

My old friend, Nancy Bogart shared this recipe. Nancy is a talented cook who has the knack for picking the best recipes. This one is her own creation.


Tuscan Chicken Panini

4 boneless chicken breasts
1/4 cup Italian salad dressing
4 foccacia rolls -- split in half (I subbed some hearty sourdough bread from my favorite local bakery (Back Alley Bakery in Hastings, NE)
4 slices provolone cheese (be sure to get the smoked provolone)
12 strips roasted red peppers -- drained of liquid from the jar (I roasted 2 red peppers)
4 basil leaves
additional Italian dressing
Italian seasoning

Marinate chicken breasts in Italian dressing for about 40 minutes. Heat an outdoor grill or George grill or grill pan on the stove and grill chicken breasts until cooked through. Allow to cool. Brush each half of the foccacia roll with some additional Italian dressing; on one half of the foccacia layer on one chicken breast, 3 strips of roasted red pepper, one slice of provolone cheese and one fresh basil leaf and top with second half of foccacia roll. Brush outside of the foccacia bread with olive oil and sprinkle top with Italian seasoning blend. Place on George Gill or use a panini press with a grill pan and grill until bread is toasted lightly and cheese is melted.

I do not own a Panini maker and don’t really have the room to store yet another small kitchen appliance. I use a cast iron grill (the backside of my cast iron griddle) to do a lot of indoors grilling. It does a super job of making things like chicken breasts, burgers, sausages, etc., Last night, I used it to grill the chicken, to make the roasted peppers AND to actually grill the panini.




Once my chicken breasts and peppers were done and the sandwiches were assembled, then they went onto the grill and were weighted down with a skillet.



PERFECT PANINI!! Thanks Nancy for sharing and allowing me to share your recipe!

I'm linking into Michael's Foodie Friday. Check out all the great recipes there :)

It is a good thing.....

It is a good thing to give thanks unto the LORD Psalm 106:1



Offer to GOD the sacrifice of thanksgiving, and pay your vows to the Most High. Psalm 50:14



Giving thanks always for all things unto GOD and the Father in the name of our LORD JESUS CHRIST. Ephesians 5:20


Thanks be unto GOD for his unspeakable gift. 2 Corintians 9:15



Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. Psalm 100:4




Unto thee, O God, do we give thanks, unto thee do we give thanks: for that thy name is near thy wondrous works declare. Psalm 75:1



Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God. And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus. Philippians 4:6-7

Squash & Chicken Stew ~ Crockpot Wednesday

Yesterday was a total crockpot kind of day. Busy from the start. It's nice to know when you have hectic days, that supper is being taken care of by the crockpot. This recipe uses butternut squash...we still have lots of it stored in the cool garage. The orginal recipe calls for couscous. I served the stew with brown basmati rice (made in the rice cooker) and that was delicious too.

Linking up with Dining with Debbie's, Crockpot Wednesday. Thanks for hosting, Debbie! Lots of great crockpot ideas there. Check them out!



Squash & Chicken Stew

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces (I just used whole thighs)
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley. Serve with couscous if desired. Yield: 5 servings.

Tasty Tuesday/Tempt Your Tummy Tuesday/Tuesdays at the Table

I’m linking with my favorite Tuesday Foodies at at Tasty Tuesday , Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

I am continuing my quest to eat somewhat lighter this week in anticipation of next weeks feasting. Again, I’ve gone to my favorite source of lighter recipes, Cooking Light. This brisket is melt in your mouth (as brisket should be). I served it with a simple romaine salad with red pears, walnuts and crumbled blue cheese and for those who could afford such calories, homemade bread was also offered. The brisket is 340 calories per serving.



Zinfandel-Braised Beef Brisket

2 cups zinfandel or other fruity, dry red wine
½ cup fat-free, reduced-sodium chicken broth
¼ cup tomato paste
1 (2 ½ -pound) beef brisket, trimmed
2 teaspoons salt (divided use)
2 teaspoon freshly ground black pepper (divided use)
Nonstick cooking spray
8 cups sliced sweet onion (about 4 medium)
2 tablespoons sugar
2 teaspoons dried thyme (divided use)
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into ( ½ -inch) slices
2 celery stalks, cut into ( ½ -inch thick) slices
1-1/2 pounds small red potatoes, cut into quarters
1-1/2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
¼ teaspoon ground red pepper
Chopped fresh parsley

Preheat oven to 325 F. Combine wine, chicken broth and tomato paste, stirring with a whisk; set aside. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning both sides. Remove beef from pan; cover and set aside. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar and 1 teaspoon thyme to pan. Cook on stovetop 20 minutes, or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven. Roast in the oven for 1-3/4 hours. While the beef cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano and red pepper; toss to coat. Arrange in a single layer on a jellyroll pan coated with cooking spray. Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and continue roasting beef at 325 F for 45 minutes, or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425 F. Place potatoes on middle rack in oven, bake 15 minutes longer, or until crisp and edges are browned. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley. Makes 8 servings (about 3 ounces beef, 3/4 cup onion mixture and 1/2 cup potatoes).

Me, The WINNER?

Linda from Prairie Flower Farm from neighboring Kansas, hosted the most lovely giveaway and I still am in amazement.....I was the WINNER! I never win anything..thus the continued state of amazement. This very large box arrived at my home on Friday. When I opened it, I was absolutely speechless. Linda, this window fits perfectly into my home and is something I certainly would have been drawn too and it is a perfect fit in my home. Thank you for your generosity and thank you for hosting such a beautiful blog. It is always a treat to visit.



The window now resides in my entryway. Doesn't it look like it has always belonged there with the grouping on the wall? Thanks again Linda!

Foodie Friday ~ Sauteed Tilapia w/Lemon Peppercorn Pan Sauce

It's already Friday. It has been a pretty productive week for me. My house is sparkling and tomorrow we have the carpets cleaned. I'm hooking up with Michael's Foodie Friday @ Designs by Gollum. This recipe is from one of my favorite cooking sources, Cooking Light magazine. Tilapia is a favorite with my family and I try to serve fish as often as they’ll eat it.



Sauteed Tilapia with Lemon Peppercorn Pan Sauce

1-1/2 cup fat-free, less-sodium chicken broth
1/2 cup fresh lemon juice
2 teaspoons drained brine-packed green peppercorns, lightly crushed
2 teaspoon butter
2 teaspoon vegetable oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 teaspoons butter
Lemon wedges

Combine first 3 ingredients. Melt 2 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Be sure to check at all the wonderful recipes at Foodie Friday!

Book Review ~ Home Comforts: The Art and Science of Keeping House

Home Comforts: The Art and Science of Keeping House by Cheryl Mendelson

I bought this book several years ago and I have had it in mind to review for a while. Since I'm focusing on getting my home in order for the holidays this week, I thought there was no better time. Home Comforts is the best book on the subject of keeping house that I’ve ever read. I tend to be a sucker for old housekeeping books and magazines but the information contained in them is not always relevant. Home Comforts is relevant, whether you’re an apartment dweller or have a tiny suburban cottage or a sprawling country manor. After reading this book, the first thing I adopted into my daily routine was what Cheryl calls “The Broken Window Theory”. She has an excellent example of this theory in life and draws a parallel of this to life inside the home. Here is a quote from the book:

“This theory says a neighborhood causes people who are predisposed to antisocial conduct to feel more inclined to commit various crimes and misdemeanors. If there is one broken window and it isn’t fixed, this suggests to malefactors that no one is in charge – that there therefore it is safe to write graffiti on the walls, litter, and break other windows.”

She goes on to explain how this applies to the home and I will show how it happens in my home. The day begins with a neat and tidy dining room and a table that is cleared off. I set down my coffee cup when I am done with it. Then someone else comes in and sets the book their reading down on the table. Then someone else adds a sweatshirt, then a purse, and then a flute case and so on. By the end of the day the table is covered with things that do not belong there. It all started with a broken window, or in this case, my coffee cup. The entire room is now out of order, is cluttered and soon, so is the entire house. So the solution is to be aware of the problem and not allow for broken windows. We have a plan, we TRY really hard to make sure everything lands in its proper place to begin with. That cuts down on a lot of problems. It also means that when it is time for me to clean, that is exactly what gets done. I do not spend my time putting things away. When things do get out of hand, I am also famous for rounding up the family and insisting that all broken windows be fixed (yes, they thought me crazy at first, now they know exactly what needs doing).

There are people who have the opinion that this book is a bit over the top and Cheryl does admits that she is meticulous. I like that she is meticulous. This is what I am aspiring to. The ideal. Not necessarily the reality. I also like that she spells out HOW TO, and then I get to decide what fits into our lifestyle and my way of doing things.

All that to say, Home Comforts is a great book and a wonderful resource that no home should be without.

In Honor of our Veterans

I just wanted to say THANK-YOU to all who have served our country (my dear Dad as well as other family members included). Please remember our brave men and women in uniform and the families of those who paid the ultimate price in your prayers.



In Flanders Fields

Lieutenant Colonel John McCrae, MD (1872-1918), Canadian Army

In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Peking Pork Chops ~ Crockpot Wednesday

Joining in at Dining with Debbie for Crockpot Wednesday. Thanks for hosting Debbie!



This recipe is an oldie but goodie at our house, for the crockpot. Since I’m trying to get my deep, preholiday cleaning done this week, I’ve been utilizing my crockpot to help get the meals onto the table. This recipe was originally shared by Lynda McCormick at AOL’s What’s For Dinner board. Any recipe from Lynda is a winner and if my memory serves me correctly, this was also featured in a Gooseberry Patch cookbook. I served basmati rice (cooked in the rice cooker) and an Asian slaw on the side. Very yummy supper!

Peking Pork Chops

6 pork loin chops, (1 inch) thick cut
1/4 cup brown sugar
1 teaspoon ground ginger, or 2 tsp freshly grated
1/2 cup soy sauce
1/4 cup ketchup (Chinese ketchup is best in this recipe)
fresh garlic (2-4 cloves) crushed
salt and pepper, to taste

Trim excess fat from pork chops, brown in a skillet with 1-2 tsp oil and place in crockpot. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed. Serves 6.

Cleaning for the Holidays!

This last weekend I started my late fall/holiday cleaning. Each year, I try to do a really deep clean and have my carpets done just before the holidays so I am ready for entertaining. Fall/Holiday cleaning looks very similar to spring cleaning except that the spring is when I tend to paint, replace and spruce up as well as clean. Fall/Holiday cleaning is all about the deep clean and getting the house ready to rearrange for the putting up of the trees (yes, there is an S at the end of trees….I put up a few).

With that in mind, I thought I’d post a few tips that help me to reduce stress, to save time, and make the holidays merrier. Oh, and I end up with a clean house too!

Start NOW!
There's so much to do between now and the end of the holidays season - decorating, entertaining, gifts buying and/or making, baking and candy making, programs and special activities, Christmas cards and correspondence. How and where do you make time for all the cleaning that needs to get done? It really is pretty simple, if you take the right approach. Begin your holiday cleaning before the seasonal rush. This lessens stress, and gives you time to tackle bigger projects, such as polishing the silverware, having carpets cleaned or rearranging furniture.

Making a list, and checking it twice
Start by making a list of all the things that need to be cleaned. Divide chores by room and make an estimate of how long each task should take. Some tasks like changing linens in the guest bedroom will not take long and can be squeezed in between your regular activities, other tasks may require setting aside an hour or an afternoon to get them accomplished. Tick off each item as you complete them. You’ll feel like you are making headway.

A little here, and a little there
Don’t put off your cleaning because you don’t have large chunks of time to devote to cleaning. Start small. Set aside 30-45 minutes each day (even if you have to do it in 15 minutes increments). Schedule your time at a fixed time each day and keep to your schedule. Once you’ve completed a task, be sure that everyone is on the same page in keeping things sparkling so you’re not having to redo the same things again and again.

Calling all cars, we need backup here
You're not the only one who will be enjoying the holidays, so you shouldn't be the only one cleaning for them either. Set aside a specific time each week for cleaning and divide up chores so others (kids, hubby, etc.) can pitch in. Many hands make light work.

Keep it simple, sweetheart
Reduce clutter and organize while your cleaning. Less to clean always makes cleaning easier. Organizing clutter is easier when you employee shelf organizers, shoe racks, plastic totes, or under-the-bed storage to help organize clutter.

Are we having fun yet?
Cleaning doesn't have to be all work. Pay a visit to your local public library first….check out books on tape or some new music to get you motivated and keep you entertained while you work. Another idea, download a podcast or 2 of your favorite radio programs and get your IPOD into the action. Don’t forget to reward yourself. A long steamy bath, a bar of GOOD chocolate or a gingerbread latte is great motivation for me to get done with a project.

I'm going to link this to Mosiac Monday (a day late this week) over at Mary's Little Red House. Please stop by and visit all the other wonderful mosaics.

Holiday Hostess Gifts

Now is when I start thinking about all the holiday get-togethers that will be upon us before too long. This year we are invited to our Pastor’s for Thanksgiving as well as a few other dinner parties and such that I would like to bring a small token gift to the gracious hostess. Typically, gift giving for me consists of something I’ve made. An apron, tee towel and/or some sort of goodie from the kitchen. This year, I’ve collected some old bottles and jars as I’ve antiqued and junked and plan to make Homemade Vanilla, Vanilla Sugar, Cranberry Vinegar and Cranberry-Mustard. These are all very easy to make but some require time to develop their flavor so the time is right to get started.



Homemade Vanilla

1/2-pint Vodka
4 whole vanilla beans
Seal tight bottle or container
Decorative bottle or jar

Using a sharp kitchen knife, cut a lengthwise slit down the middle of each vanilla bean. Cut vanilla beans into 1/2-3/4 inch pieces. Pour vodka into your container. Add vanilla beans to container and shake. Wait and shake. It will take 30-days for the vanilla extract to mature. Once each day, vigorously shake the container for 30-seconds. Once the 30-day cycle has finished, strain the liquid through a colander or coffee filter and place in decorative bottle. Makes 8-ounces. Bourbon vanilla can be made by switching out the vodka for bourbon.



Vanilla Sugar

1 vanilla bean, whole or scraped
2 cups granulated sugar

If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as you would regular, granulated sugar.



Cranberry Vinegar

2 cups good red wine vinegar
½ cup fresh cranberries
1 Tbsp sugar

Place vinegar, cranberries and sugar in saucepan. Bring to boil; immediately lower flame. Simmer 3 to 5 minutes, until fruit is tender. Cool. Pour into sterilized jar. Store in cool, dark place for at least 4 days.
Pour vinegar through strainer, removing cranberries. Pour gently into decorative glass jar or vinegar cruet for serving. Makes about 2 cups.

Horseradish-Cranberry Mustard

2 16-ounce cans whole cranberry sauce
1/2 16-ounce can jellied cranberry sauce (or more, to taste)
1 5-ounce jar cream style horseradish
1 2-ounce can Colman’s Mustard
1 Tbsp freshly ground pepper

Combine all of the ingredients in the bowl of a food processor. (If you prefer a slightly sweeter mixture, use more of the jellied cranberry sauce.) Pulse until thoroughly combined and whole cranberries are slightly crushed. Use as a condiment with turkey or ham. The flavors improve over time, so make this at least one week in advance. There will be plenty to share with friends and family. Keeps in the refrigerator for at least one month.



Cranberry Chutney

1 3/4 pounds tart apples, chopped
2 1/4 pounds cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound dark raisins

Place all ingredients in saucepan and cook 25 to 30 minutes.



Posting to Foodie Friday at Michael's Designs by Gollum. Thanks for hosting, Michael!

Tasty Tuesday/Tempt Your Tummy Tuesday/Tuesdays at the Table

I'm sharing today at Tasty Tuesday , Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

This recipe came from a poster from an AOL message board, What’s For Dinner, that I used to frequent. The original poster was Teri (don’t have her last name) and we have enjoyed this recipe many, many times in the last 10 years or so. I served with Cheesy Grits and a big Romaine Salad and Homemade Ranch-Style Dressing.



Sticky Bones

1 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup ketchup
1 tsp salt
1 tsp dry mustard
1 tsp paprika
1/4 tsp freshly ground black pepper
2 garlic cloves, finely minced
4 pounds beef short ribs

Combine all ingredients, except beef short ribs, in small saucepan and bring to a boil, reduce heat and simmer covered, for 15 minutes. Place ribs in a single layer on a jelly roll pan. Pour hot sauce over ribs and marinate for 1 hour. Drain the sauce, reserve for basting. Bake ribs, uncovered, in oven at 325°F for 1 hour, basting occasionally with reserved marinade. Makes 6 servings.

Giveaway ~ We have a winner!

Drum roll......



After getting all the entries into the hat (well, it really is a turkey, lol), and drawing out 1 name (oh, I wish everyone could have won), we have a winner....



Can you read the name? It's Kathleen from Cuisine Kathleen. CONGRATULATIONS Kathleen and thank you for everyone who dropped by and entered. I will be having another giveaway very soon. It was a lot of fun for me!

Mosaic Monday ~ Bringing in the Sheaves

Posting to Mary's Mosiac Monday at Little Red House. Thanks for hosting, Mary!




Sowing in the morning, sowing seeds of kindness,
Sowing in the noontide and the dewy eve;
Waiting for the harvest, and the time of reaping,
We shall come rejoicing, bringing in the sheaves.

Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,
Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,

Sowing in the sunshine, sowing in the shadows,
Fearing neither clouds nor winter’s chilling breeze;
By and by the harvest, and the labor ended,
We shall come rejoicing, bringing in the sheaves.

Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,
Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,

Going forth with weeping, sowing for the Master,
Though the loss sustained our spirit often grieves;
When our weeping’s over, He will bid us welcome,
We shall come rejoicing, bringing in the sheaves.

Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,
Bringing in the sheaves, bringing in the sheaves,
We shall come rejoicing, bringing in the sheaves,