November 12th - The Journey

"It is not the goal but the way there that matters, and the harder the way the more worthwhile the journey." - Wilfred Thesiger.

This quote is resonating with us this week as we approach November 15th - the Richmond Marathon! We have been tapering for the last couple of weeks which means less physical training and more mental training. I am filled with nervousness, anxiousness and excitement all at the same time. I also am sad that this journey is about to end. It is these times that I reminded that it is not always about the finish or the end, but the journey. The journey builds our character, strength and endurance to face the tests in life. We can translate our marathon journey to our adoption journey. Even though, the road is hard at times – even most of the time – and the end can be hard to visualize, we will be able to look back and see how our journey including the trials and disappointments have prepared us to be better parents and people. This past week we have had some opportunities to share the fact that ALL children are God’s children – no matter the sex, race and/or physical abilities or lack there of.

For now, we are going to try to relish in the journey. On Saturday at the finish line (Lord willing), I am going to reflect on my marathon journey –after a few slices of pizza (J)- and what it will be like to complete our adoption journey. I know the joy we feeling at the end of the journey will be pale in comparison to completing the marathon.

Also, I have been meaning to give a "shout out" to my dear friend JJ who completed her first 1/2 marathon! Congratulations JJ! I wish we could have been there to see you cross the finish line.

On a food note, our post-marathon meal is going to consist of a big burger, fries and dessert – Rita’s Ice – here we come!!

With the fall upon us, I wanted to share a scrumptious pumpkin dessert recipe with you all. It is so easy and absolutely yummy!! Enjoy.

Pumpkin Crunch Cake

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions:
· Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
· In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
· Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
· Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Thank you all for your continued support and encouragement!

Much love,
Christy and Malcolm
lovingparents@live.com