Silly Ole Beth

He that is slow to anger is better than the mighty; and he that ruleth his spirit than he that taketh a city. -Proverbs 16:32

When our Hannah Rose was little, story-time followed a night time snack. Winnie-the-Pooh books were her-and my-favorites. We read all of the books one chapter per night until we had read them all.  

I'm a self-taught typist and I make many frustrating mistakes. My boss says I’m a perfectionist.  I often feel so totally disorganized-forever misplacing pens, clippings, letters and scribbled notes. Frequently I end up discouraged, disgusted with myself, and unfit company for family and friends. Despite countless resolutions, I've failed to change my ways. But, thanks to Pooh Bear, I have changed my attitude.

One day, when I had hopelessly misplaced an important address I needed, I looked everywhere, even leafing through a book about this lovable Bear of Very Little Brain. Pooh was constantly blundering, but did he rant and rave and hate himself? No. He just said, "Silly oId bear. So like me," and went cheerfully about his business.

Now that book, with Pooh on its cover, is on my desk at home. When I get uptight and start berating myself, I glance at Pooh, smile, and say to myself, "Silly old me." So like me." Then I relax and, like Pooh, go cheerfully about my business.  Things get found, things get done-only calmly.

Father, help me to be kind and gentle, starting with myself -Amen

Winnie the Pooh Honey Buns

 

INGREDIENTS:

4 ½ cups flour (2 1/4 cups whole wheat and 2 ¼ all-purpose flour)
2 packages quick-rise instant yeast
1/2 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon salt
1/2 cup orange juice
1 cup 2% evaporated milk
1/2 cup butter
2 eggs, beaten


***HONEY TOPPING***
1/4 cup honey
2 tablespoons melted butter
1 tablespoon orange juice

DIRECTIONS:

In large bowl, combine 4 cups flour, yeast, sugar, orange peel and salt. Heat orange juice, milk and butter until hot to touch; stir into dry mixture. Mix in eggs and enough remaining flour to make soft dough.

Knead on floured surface until smooth, 4-5 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each to 6- x 16-inches; cut each into 1-inch wide strips.

Tie each strip into a knot; place on greased baking sheets. Cover; let rise until doubled in size, about 40 to 50 minutes. Brush with Honey Topping.

Bake at 350F for 15 minutes or until done; cool slightly on wire racks. Brush again with Honey Topping.

For Honey Topping: Combine honey, melted butter and orange juice