Walk by Hello: Jace Campbell August 2007-July2008

07 July 2008

Jace Campbell August 2007-July2008

With hearts full of sadness we mourn the loss of our cousin, Jace Campbell. He journeyed home on Saturday morning in the arms of his mother, Lydia. We don't understand God's ways, but we know His heart.

HOLDING ON
(To Lydia and Rocky and Courtlynn and for Baby Jace)

We don't know why you left this path
To walk the Higher Road

We don't know why the winds have changed
And carried you all the way Home

We don't know how to keep on going
Our strength and hope seems gone,

We long to hold you one more time,
To sing you one more song

Our arms are empty, hearts they ache
This loss so much to bear

But comfort comes because God we know
Our boy is with you there

He runs, he laughs, he plays and jumps,
His legs are strong and new

And when he stops and needs some rest
He snuggles close to You

He listens to your heartbeat, that beats for everyone
You tell of your great strong love, the love that carried him Home

Our little house seems empty now, hope isn't easy to find
Hard to let go of our little man and find the strength inside

We know that somehow we'll be okay
If we just hang on to You

Comfort comes when we realize that
Jace is holding on too.

1 comment:

Deanna @ oneagleswings said...: I saw this on your sister's blog. My heart goes out to Lydia and family.; July 7, 2008 at 1:56 PM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.