Dad and Husband approved berry pie... with some Santa Barb.

A few weeks ago the Hubs and I had the opportunity to take some time off and visit Santa Barbara. I love how the Lord knows what we need exactly when we need it. Casey and I had been wanting to go back and visit for MONTHS, but it just never seemed to be the right time. We kept asking the Lord if He could please provide a way for us to take a little break and if California was that place it would be the biggest blessing. Two weeks prior to leaving, I was chatting.... well, more like complaining to my girlfriend Christina about how it just didn't look like we were going to be able to make it to CA. I was so sad and so overwhelmed with how busy Casey and I have been-- I just didn't see any rest in sight. Christina is like my sister-- she can slap me when I am being all "woe is me.." and I am very thankful. She very reminded me that the Lord's timing is perfect and He knows how much we can handle and what we need. I can be so fickle sometimes... and really impatient and it breaks my heart that I am impatient with the Lord like that.

I suck. Really need to work on that.

My Heavenly Father is so faithful; He really is such a good Papa-- 2 weeks go by and the Lord fully provided for us to take time off and just rest in CA. And it was sooo orchestrated the way the Lord would do it...you know how the Lord does things.. all last minute and unexpected, a gift, favor with work, etc.. etc.. (not that He always works this way, but you know what I mean!)

Our good friends the Platts, were so gracious and let Casey and I stay in their guest room. They fed us, loved on us, encouraged us, and were really just such good friends. We got to pour out our hearts to them about Hawaii and ministry and they listened and encouraged us. Eeva and I even got to go running together-- which was seriously the highlight of my whole trip. The Lord blessed our time in CA more than we had ever even imagined, we were refreshed in our marriage, poured into spiritually, and we got to rest.

Sooo good because in 8 days we are taking 24 Hawaii youth to summer camp back on the Mainland.. it will be 12 days of nonstop ruckus ending with an all-nighter. Please pray for me... those of you who know me, know how much I LOVE all-nighters ;)

While in SB, Casey and I got to spend a few hours with my Dad. Since being married, my dad found it hard to believe that I actually cook anything. So to prove him wrong I baked him a Berry Pie... needless to say, he apologized.

Here is the recipe to my Dad and Husband approved Berry Pie (as given to me by Grammie Walsh)


For this pie you can totally use the pre-made pie crusts or make your own pie crust from scratch. I like from scratch, but the pre-made are good if your short on time. Also, I subbed 1/2 bluberries for strawberries... the blueberries were too expensive at the store :)

1 1/2cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar

Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.

In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.

Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.