Thoughts (and a little extra fun)

Ok so I have always said that I am not very good at expressing my thoughts in words, but today I started thinking as I "read another blog/tried to comment on it in a meaningful way" about why I say this.  It is something I don't like about myself and I have always wished that I could be 'better' at it.

So... why don't I work at changing this?  Why don't I 'study' other people and how they 'express their thoughts through words' and learn from them?

Why do I just go to saying that I'm not good at it?  I think ultimately this is because I don't want to be seen as 'awkward' when I speak or because I just down right compare myself to others.  Who cares if this person can express their feelings in a more fluid and clear way... I can't (as of now) and so I'm just going to stumble through my thoughts and work at it. 

Another thing... Why do I say that I'm 'shy' or 'quiet'?  Yes I am, but ultimately I have been voted one of the loudest people in my family... and that means I'm loud...NOT SHY or QUIET.  So why do I hide behind this?  It simply hinders me from stepping out, getting to know people, having meaningful relationships, and on top of it all... SHARING THE GOSPEL.

So... I'm gonna work at it.  That's it.

And just because it's fall.... 

Pumpkin Gingerbread Trifle

Ingredients 

2 packages (14-1/2 ounces each) gingerbread cake mix

 1 package (4.6 ounces) cook-and-serve vanilla pudding mix 

3 cups 2% milk 

1 can (29 ounces) solid-pack pumpkin 

1/2 cup packed brown sugar 

1 carton (12 ounces) frozen whipped topping, thawed, dividedPumpkin Gingerbread Trifle Recipe 40 Directions 

       Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.

       Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.

       In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. 

Yield: 25 servings (1 cup each).

ENJOY!!!!!!!