Today

Shiny Things

The finger said, "look at me! I have a ring! It's gold and diamonds! Don't I look grand?"

Another finger said, "Well, Honey Pie, I have a ring, too. It's platinum and has a channel cut of 9 gems."

The next finger said, "Hey, y'all! I've got yellow gold, and check out the carats on this bad boy!"

The baby finger cried when no one was looking, and wished that she were as grand as her big sisters.

The thumb was too busy being opposable and doing useful things to notice what anyone else was wearing.

Sisters, my sisters: individually, we are weak, like fingers. Together, we are strong, like a fist.

Who will be "together" with me? Who will help raise the vibration of the world, and appreciate things that are far more valuable than jewelry? (Jewelry's ok - just not as important as positive vibes...)

I need serious friends. Spiritually mature friends. Friends who will encourage me, not judge me because your ring is bigger than mine.

I need Divine Connections.

Who's in?

The Few, the Proud

To all the men and women who serve and have served the US with your military service, thank you.

Why do the Marines call themselves "the few, the proud?" Because if it were easy, everyone would join. If winning the 6-A ring were easy, all the teams would win. Only one wins.

In the book of Judges, Gideon had to thin the troops, so that when they won the battle with so few men, everyone would know it was only with God's help.

Joel Osteen said, "Everyone cannot go where God is taking you. Someone gets off the bus at every stop." You don't need thousands of Facebook friends, or Twitter followers. You need a few close friends who encourage you to be the best version of yourself.

Now, go be fabulous. But be prepared to say goodbye to people you thought you couldn't live without. 

King Cake

NOTE! You may NOT prepare and serve this before Twelfth Night (Jan. 6) or after Mardi Gras Day!

If you're not in New Orleans and you don't feel like mail-ordering, you can always make your own. Here's an excellent King Cake recipe, provided courtesy of Chef Emeril Lagasse.

• 2 envelopes active dry yeast
• 1/2 cup granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted
• 1-1/2 cups warm milk (about 110°F)
• 1/2 cup warm water
• 5 large egg yolks, at room temperature
• 4 1/2 cups bleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1 teaspoon vegetable oil
• 1 pound cream cheese, at room temperature
• 4 cups confectioner's sugar
• 1 plastic king cake baby or a pecan half
• 5 tablespoons milk, at room temperature
• 3 tablespoons fresh lemon juice
• Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

YIELD: 20 to 22 servings