Prayers for a trial

This is the part where things get real.

So often I tend to stick to the "happily ever after" posts, sugar coating what is happening in my life. It's easier to write simple stories on faith or my children's adventures in scouting.

But life is not always easy.

For several years, our family has battled with the effects of the Recession:

• years of unemployment
• long-term underemployment
• growing debt as we tried to stay afloat
• uncertainty
• worry, and the worst:
• Depression

We've battled from the brink of all of these. I am proud to say that my small strands of faith helped with this. But it's a battle far from over.

My husband still battles with Depression, and it's far from over. He suffers from what we call "Bad days." It's when he hides in his hole, barely able to come out.

He lost his job two months ago, unrelated to his battle with Depression. And he's had two interviews but no successes. Two months later, we are still waiting to see if the state will even give us unemployment.

It's a tough battle. It's an uphill road of faith.

And this is where I ask you for help.

I need prayers.

Prayers for my husband to find faith, faith in himself, faith in God, through this trial.

Prayers for my young children, who are again having to grow up too fast. 

Prayers for me, while I try to balance work and the challenges at home with the extra cross.

Thank you. And if you list your requests below, I'll be sure to pray for you as well.

Peach-Prosciutto Ice Cream

Fresh peaches are one of my favorite parts of summer, and when my daughter wanted to make her father homemade peach ice cream for Father's Day, I was all for it.

And then she added a twist.


She was thumbing through my review copy of  No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treatsby Leslie Bilderback. And she saw the magic word: Prosciutto.

Now, we've had this smoky, salty ham in peas and pastas, but ice cream? This was something new. But the results were amazing. A little sweet, a little salty, a lot of summer.

Peach-Prosciutto Ice Cream

Ingredients

3 large fresh peaches, sliced

1/4 cup water

finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

pinch of salt

1/8 teaspoon freshly grated nutmeg

13-oz. can sweetened condensed milk

1 cup milk

2 cups heavy cream

2 oz. prosciutto

Directions

Combine the peaches, water, zest, juice and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the peaches release their liquid. Continue cooking until the fruit breaks down, the liquid evaporates and the mixture becomes jammy. Remove from heat and cool completely.

Chop prosciutto finely.

Puree the cooled peaches, either by passing through a fine mesh strainer, or running through a food processor or blender. 

In a large bowl, combine the peach puree, nutmeg, sweetened condensed milk, and milk.

In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream and prosciutto into the peach mixture, then transfer to a shallow freezable container.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for six hours.

Reprinted with permission