Praying

@Carol Magee thank you

@Rebecca Mapston thank you

Praise the Lord! Amen 🙌🏻🙌🏻🙌🏻

Making pumpkin candy

@Rebecca Mapston Candied Pumpkin Recipe Total cooking time: 1 hr 30min Whole recipe (one large, deep and wide pot) Pumpkin 10 lb Cinnamon stick, long 1 ea or a 1/2 teaspoon of ground cinnamon Dark brown sugar 5 cups Water 1/2 cup Vanilla, extract 1 TBSP Two pots (each pot gets 1x time of this recipe) Pumpkin 5 lb Cinnamon stick , long 1/2 ea Dark brown sugar 2.5 cups Water 1/4 cup Vanilla, extract 1 1/2 tsp Crispy candied pumpkin is made with only a few ingredients, only one of which you may not have easy access to: Pickling lime (aka cal, calcium hydroxide, slaked lime) - pumpkin, peeled & sliced into cubes  - Brown or granulated sugar. Can use brown sugar and molasses blend sugar - cinnamon  - Vanilla extract  1. In a large, non-reactive pot, make a calcium hydroxide bath by mixing the pickling lime with water—remember to turn away from the dust cloud. Gloves recommended. 2. Place the pumpkin slices inside the bath, and pour in more water to fully submerge all pieces. Weigh them down with a heavy plate to submerge everything, then let them harden for a minimum of 4 and up to 8 hours. 3. The next morning, drain out the water and wash each piece multiple times to remove any excess lime. Transfer the rinsed pumpkin into a large pot (you may need two pots) and pour sugar all over. You can also make a syrup ahead of time and add it at this point. 4. Add water and mix. If there are many pieces not submerged in syrup, add more water. Bring to a boil and add cinnamon sticks or cinnamon powder and then turn down the heat and let it simmer for up to 3 hours. Periodically test a piece starting at 90 minutes; it should be snappy on the outside and creamy in the middle. Let it cool down when you reach the desired texture. It will keep for about one week in the fridge. If you make the syrup with a 1:1 sugar-to-water ratio, then it can keep for three weeks—but is way too sweet for my taste. - If you leave the pumpkin slices in the pickling solution for longer than 8 hours, they may harden too much, especially if you sliced them thinly. I suggest feeling them out with gloves every hour after 4 hours of pickling. They should be firm, but also be able to bend slightly. - You can make a non-crispy version of this by just skipping the pickling process altogether. Use the same amount of pumpkin and sugar, it will cook about 1 hour faster than the crispy one.

Amen