Tag Archive | photography

and all at once

And all at once, summer collapsed into fall.”
– Oscar Wilde

Photo by Jean Pike


for the beauty

For the beauty of the earth,
For the beauty of the skies,
For the love which from our birth
Over and around us lies,
Lord of all, to thee we raise
This our hymn of grateful praise.

2. For the beauty of each hour
Of the day and of the night,
Hill and vale, and tree and flow’r,
Sun and moon, and stars of light,
Lord of all, to thee we raise
This our hymn of grateful praise.

3. For the joy of human love,
Brother, sister, parent, child,
Friends on earth, and friends above,
For all gentle thoughts and mild,
Lord of all, to thee we raise
This our hymn of grateful praise.

Text: Folliott S. Pierpoint, 1835–1917
Photo by Cheryl Cook

Crown Him With Many Crowns

Crown Him With Many Crowns

Crown Him with many crowns,
the Lamb upon His throne,
Hark! how the heavenly anthem drowns
all music but its own.
Awake, my soul, and sing
of Him who died for thee,
and hail Him as thy matchless King
through all eternity.

Crown Him the Lord of life,
who triumphed o’er the grave,
and rose victorious in the strife
for those He came to save.
His glories now we sing,
who died, and rose on high,
who died, eternal life to bring,
and lives that death may die.

Crown Him the Lord of peace,
whose power a scepter sways
from pole to pole, that wars may cease,
and all be prayer and praise.
His reign shall know no end,
and round His pierced feet
fair flowers of paradise extend
their fragrance ever sweet.

Crown Him the Lord of love;
behold His hands and side,
those wounds, yet visible above,
in beauty glorified.
All hail, Redeemer, hail!
For Thou hast died for me;
Thy praise and glory shall not fail
throughout eternity.

Lyrics: Matthew Bridges and Godfrey Thring
Audio: Stephen Sollars
Photo: Diane Domigan

pumpkin spice bread

Pumpkin Spice Bread

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can pumpkin
3 cups flour
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts (optional)
Preheat oven to 350°. Grease and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Set aside. In a separate bowl, mix flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture. Add walnuts.
Divide batter equally between two loaf pans. Bake one hour and ten minutes, or until tester inserted into center comes out clean. Using sharp knife, cut around edge of loaves. Turn loaves out onto cooling racks and cool completely.
Recipe Courtesy of Betty’s Journal
Photo by Marge McCoy