here's one more

I entered another contest.
[you can vote everyday if you want ;]

My Favorite Photo (I've Ever Taken) 2 Brickfish

btw

Oh yeah, I forgot; I'm done with high school.

oh scholarships

I have spent the majority of my time for the past two days online looking for scholarships for school next year.
I was very successful in finding a large number of scholarships.
Unsuccessful, though, in finding a large number I am applicable for.
But, I did find a few, so I did apply for those.
I also found a site that you enter photos in different contests and the images with the most votes when the contest ends receive scholarships [depending on the contest].
If you want to vote for mine, dat's coo wit me:

Show Us Your Best Facial Feature - Part 2 Brickfish

Show Us Your Best Facial Feature - Part 2 Brickfish

french silk pie

Upon request, I am putting up the recipe I used for french silk pie. I've never made it before but just wanted to try it the other day. It's so easy, and it turned out well.

• 1 refrigerated pie crust, softened as directed on box (or you can make your own if you want. I tried that but I'm not good at making crust apparently...)
  
• 3 (1 ounce) squares unsweetened chocolate, cut into pieces
• 1 cup butter, softened (do not use margarine)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 4 pasteurized eggs
  
• 1/2 cup sweetened whipped cream
• Chocolate curls (optional)

1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
   

NOTE: If you want a richer chocolate pie, add another square of chocolate; I like it that way.


Whipped Cream

1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

Beat all ingredients in a chilled bowl with chilled mixers until fluffy. Then eat it 'cause it's good!

thoughts from A.W.Tozer

. . . "I want deliberately to encourage this mighty longing after God. The lack of it has brought us to our present low estate. The stiff and wooden quality about our religious lives is a result of our lack of holy desire. Complacency is a deadly foe of all spiritual growth. Acute desire must be present or there will be no manifestation of Christ to His people. He waits to be wanted. Too bad that with many of us He waits so long, so very long, in vain."