trust. {five minute friday}

saying goodbye is hard.  saying “hello” can seem more so.  walking into a room of new people, with stories i don’t know and opinions i’m not privy to, can seem like the most daunting task i’ve known.


the thing is, each new person, each new relationship brings its own new story.  there’s no guarantee every part of the story will be pretty, and that’s scary.  it’s more scary when things don’t go exactly as we hope, and we wonder why hurt, or difference, or struggle, was allowed.


i’m learning anew that my Papa, in His grace, allows the “hard,” because there is business with me He wants to take care of.  as my “friend” beth moore said (loosely quoted), “sometimes there are things in us God knows can only be removed by a face-to-face battle with the enemy.”  i am learning again (as if for the first time, in some ways), that if it’s been allowed, it’s for Love, and it’s for my good.  i’m learning again, in a new season, to trust the One who made me, and who promises, it is so.




is there something you’re walking through that hurts?  that reveals ugly?  i’m standing beside you, friend, and i’m daring you to dive in to the story fully – your story – of redemption.  look hard and dare to see what there is in you that needs digging out, peeling away, burning off.  i promise – it will be worth it.


dancing signature divider web

i’m writing this week with an incredible group of thinkers who gather each friday for free-writing on a unified topic. to see what others are saying, visit kate and say hello!


i’ve been chewing on the idea of sponsored posts, and i’ve been praying for opportunities to partner with companies that want to promote concepts that are important to us.  when we had the opportunity to work with vanity fair napkins on their take back the table campaign, we knew we would love promoting the idea of families spending more time together around the table.  we jumped in with both feet and made our first video together!

how does your family make memories?


dancing signature divider web

goat cheese and butternut soup with kale and maple bacon

as we drove to the beach, i said to my girl, “i need an autumn-y recipe.  i’m thinking pumpkin soup.  wonder if it would be good with goat cheese in it?”  she said, “how about topping it with candied bacon?”  i answered (thinking i was brilliant and oh-so-original), “and what about a pop of brightness with pomegranate seeds on top?!”  um, yes.  forget the beach.  come on, autumn!!




however, since we were first creating this recipe mid-july, i found there were no pomegranate seeds.  no pumpkin.  sigh.  our original version instead has butternut squash (because yes, i already have this kale and butternut recipe here and this one with butternut in chili) but now that autumn is arrived, i WILL have my pomegranate seeds, darn it.  and i’m trying this again, but as pumpkin soup.  yes?




roasting the vegetables gives them a deeper flavor, and it’s a lot easier than any other cooking method.  while they’re roasting, sit down and have a sip of tea and enjoy a few minutes of quiet in your day!




of course, who doesn’t love soups in the fall and winter?  if you like, set some aside and warm up for breakfast (i know, i’m odd, but i love savories for breakfast) or lunch tomorrow.




goat cheese and pumpkin soup with kale and maple bacon
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
this soup is tangy and creamy and is set off by a topping of crispy maple candied bacon.
  • 1 medium pumpkin, peeled and cut into cubes
  • 3-4 sprigs fresh thyme
  • 2 onions, peeled and quartered
  • 3 cups all natural chicken or vegetable broth
  • salt and pepper to taste
  • ¼ cup olive or walnut oil
  • 2 cups fresh baby kale
  • 5 ounces goat cheese
  • 1 pound bacon
  • 1 tablespoon maple sugar
  1. Preheat oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment paper; drizzle with olive or walnut oil.
  3. Place pumpkin, onion, and thyme on prepared baking sheet.
  4. Drizzle with additional oil and roast at 425 degrees for about 35 minutes, tossing occasionally.
  5. Line a second rimmed baking sheet with parchment paper and lay out bacon slices.
  6. Sprinkle bacon with maple sugar and place in preheated oven.
  7. When bacon is crisp, remove from oven and set aside.
  8. When vegetables are golden and beginning to brown, remove from oven.
  9. In a large stock pot, bring broth to a simmer.
  10. Add roasted vegetables, thyme leaves stripped from sprigs, and goat cheese in two batches, blending each time with a hand-held immersion blender.
  11. (Alternatively, combine in small batches in a high-speed blender.)
  12. After blending, gently stir kale into soup.
  13. To serve, top with a slice of candied bacon.


i’m thinking this recipe would be best served with this insanely warm and buttery grain-free sourdough bread, scented with orange.  you agree?


dancing signature divider web





(after thinking we were so original, imagine my surprise when i found this yum-mazing recipe from life as a strawberry?  we must be kindred spirits… go say hi, and give it a try too!  then come back and let me know which is your fave, and why!!)