Day in the Life of a Homemaker-Gratitude, Tough Seasons & God’s Nearness: Old Ways Are The Best Ways

Today I’m inviting you into a quiet November day here on the homestead, simple chores, hot coffee, eggs being washed from the weeks gather, and a batch of old-fashioned monster cookies in the making. Nothing glamorous, nothing hurried… just the gentle rhythm of home.

As I work, I’m chatting a bit about the grace that comes through hard seasons, and how the Lord uses difficulties to deepen our gratitude if we’ll let Him. Scripture says, “In everything give thanks: for this is the will of God in Christ Jesus concerning you” (1 Thessalonians 5:18). Not for everything, but in everything e,ven in the tight seasons, the lean seasons, the ones that make us pause and remember what truly matters.

Some of the richest growth we’ve ever known has come from the years when we counted pennies, made do with what we had, and leaned a little harder on the Lord. Those times have a way of stripping off what’s shallow and building what lasts: patience, unity, humility, and a grateful heart.

In this video, I’m also reading a short journal-style reflection written in the by an older homestead woman of times past — a simple November entry about the quiet work of keeping home, the warmth of the woodstove, and the tender mercies hidden in ordinary days while embracing the changing seasons of life.

My hope is that this video gently encourages your heart, reminds you that you’re not alone, and helps you see the beauty in the season you’re in — whether it’s full, meager, easy, or stretching.

May the Lord strengthen your hands, steady your heart, and fill your home with His peace today.
🕊️ “The Lord is near to the brokenhearted and saves the crushed in spirit.” — Psalm 34:18

Thank you for spending a little time at The Biblical Homestead today: Liyah

Momster Cookies Dense & Chewy

1 cup unsalted butter, softened (2 sticks)
1 cup creamy peanut butter
¾ cup light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1¼ cups all-purpose flour
2½ cups quick oats
1 teaspoon baking soda
1 teaspoon salt
1 to 1½ cups M&M style candies
1 cup semi-sweet chocolate chips (I use
a whole bag of chocolate chips)

Bake 350°F. Line baking sheets with parchment paper.
Cream Butter, Peanut Butter, and Sugars:
In a large bowl, cream together the softened butter and peanut butter.
Add both sugars and beat until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time.
Stir in vanilla. Do not overmix.
Mix Dry Ingredients:
In a separate bowl, stir together the flour, baking soda, and salt.
Add to the creamed mixture and mix just until combined.
Stir in Oats and Candy:
Fold in quick oats, then stir in M&M’s and chocolate chips.
Dough will be thick and slightly sticky.
Chill the Dough:
Cover the bowl and chill in the refrigerator for 30 minutes to 1 hour.
Shape and Bake:
Scoop dough into balls about 2 to 3 tablespoons each.
Place on baking sheets, about 2 inches apart.
Bake 9 to 11 minutes, just until the edges are set and the centers still look soft.
Cool and Finish:
If desired, press a few extra M&M’s on top of each cookie right after baking.
Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack.