V I R T U E : a quality considered morally good or desirable in a person.

They say that patience is a virtue. I am experiencing that patience is without a doubt a fruit of the Holy Spirit and only possible in and through God.

Taylor and I are in a season of waiting. Being patient is most difficult when you are waiting on something beautiful to come to pass. For us it is waiting on a baby to be born into the world, waiting to be in our own home, and waiting to begin growing food for families. Waiting for the cold winter days to pass and the springtime to burst forth in all her glory.

It is comforting to know that there is a reason for the waiting… The early buds of spring portray this beautifully. We cannot rip open a bud and force it to bloom. This will only bring death. The flower stays closed until the last freeze has passed and the environment is conducive to life! A new season does not come over night. There are many gradual changes that take place for the full transformation into a new season. Patience. Keeping the fragile flower in mind I am reminded that I too am fragile. I am not the Keeper of time or the Changer of seasons. So I will wait… allowing God to work the virtue of patience into me.

As we patiently await springtime; thoughts of planting, sunshine, water, shorts, picnics, long walks and cool nights come to mind. In honor of anticipating spring, I wanted to share one of our picnic recipes with you. CHICKEN SALAD. This is Taylor's all time favorite! Not as heavy as some chicken salads, this dish is filling yet light. I hope you enjoy!

Morgans Chicken Salad

1 Ib chicken thinly sliced
1/2 cup of Slivered Almonds
1/2 cup plus shredded mozzarella
1/4 cup of chopped spring onions (about 2 from top to bottom)
1/2 cup of Mayonnaise ( we use mayo made with olive oil, vegenaise or homemade mayo)
1/2 cup of grapes cut in half or fourths

Grease your skillet (we use coconut oil, grape seed oil, or ghee) and pan fry the chicken until it is cooked all the way through. (This adds much more flavor than boiling or baking the chicken.) Then toast the almonds. Next, tear the chicken into bite size pieces and place in a medium sized bowl. Add the almonds, green onions, mozzarella, mayo, and grapes. Toss until everything is evenly distributed. After placing the chicken salad in the fridge for 20 minutes or so, pack your picnic basket and enjoy in the sunshine!