Our Team On My Ghost Story and More

Posted on November 17, 2012

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Last Friday, my husband, Kevin, and I was on My Ghost Story, this is the first of the 2 stories that we did for the show. Although it was  a ton of fun it was also a ton of work! I was excited that my mom and dad got to watch the show. My brother actually recorded it so they could see it.

We are still working on the evidence review from the Crump, everyone had a great time, lots of activity and we also added 3 new members to the group, there is actually 1 that I am working with right now that wants to know more about crystals, chakras, etc. I am looking forward to teaching her but also teaching others as well.

Yesterday was an interesting to me, I was in the shower and for whatever reason the name Isis popped into my mind. Normally when this happens I know that it is meant for me to work with this person. Wanting to make sure that it just wasn’t a random thought I asked if I could have a sign that I would clearly know that I was meant to work with Isis. As I pulled out my Angel Cards to shuffle, one of the cards dropped from my hands, the Goddess card, I looked in the book to see what it would say, I have never drawn this card before, and guess whose name was there,,,Isis. I guess I got my answer, so today I will be doing some research.

A friend of mine posted a great recipe for Chocolate Chip Pumpkin Bread, I made this and it is so good. Thank you Autumn Earthsong!

Chocolate Chip Pumpkin Bread

I will include the recipe also! I hope you all enjoy it.

Chocolate Chip Pumpkin Bread

3 cups all-purpose  flour

2 teaspoons ground  cinnamon

1 teaspoon salt

1 teaspoon baking  soda

4 eggs

2 cups sugar

2 cups canned  pumpkin

1-1/2 cups canola  oil

1-1/2 cups (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and  baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.    Makes 2 loaves (16 slices each)

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