“I wake up before my family with the intention to spend time with Jesus because I have become increasingly aware as I get older that I can’t pour from an empty cup,” shared Hayden Sentenn, of Auburn. This wife, mother of three, and teacher prioritizes her quiet time each morning and enjoys a cup of hot coffee.
“I have a lot of people, my own family and my 7th-grade students, who need me to be my best. Many things can help me to be my best, but none compare to being near Jesus and allowing the power of the Holy Spirit to work in me throughout the day,” she shared.
Hayden and her husband Andy have been married for 12 years and have three young children – Abigail (9), Annie (6), and Andrew (4). She recently accepted a position at Lee-Scott Academy after taking some time off to be home. She is teaching 7th-grade English. Andy co-owns two small, local businesses: Pawms Pet Resort and the Funtastic Indoor Playground.
With school in full swing, the family’s schedule is full of work, school, and extracurricular activities. Abigail is in dance, Annie has tennis practice and piano lessons, and this time of year, you can find Andy coaching Andrew on the soccer field.
“Dinner time is a special time for our family to slow down from busy days,” Hayden said. “We have a small kitchen table that was actually given to me after my grandparents went to Heaven, so it holds special significance as a way for us to remember them. However, it feels very full with all five of us there, but we prefer it that way.”
The family enjoys spending time together outside, swimming, gardening, and riding bikes. Traveling brings them happiness, especially when it involves traveling to the beach. They also value starting their week together at church and then resting on the Sabbath before another hectic week ahead.
One of the meals Hayden will often make on a Sunday afternoon is her family’s favorite Beef Roast and Vegetables recipe. She appreciates the simplicity and legacy behind this meal.
“This recipe has been in my family for generations, and I share it in honor of my own mother, Gail Hamrick,” said Hayden. “She is one of the most humble, selfless, and family-oriented people I know. She learned this recipe and way of life from my late Nana, her mother, and we are all better for being led by them both.”
This roast is often served at the Sentenn home with fresh green beans and rolls. Hayden shares that it often makes plenty of leftovers for Monday night’s dinner, too.
Beef Roast and Vegetables
Ingredients:
Chuck Roast — try to find the most tender one you can!
1 bag Baby Carrots — or you can peel and then chop several whole carrots into bite-sized pieces
Potatoes, cubed – we use Yukon Gold or Red New Potatoes
Salt, Pepper and Butter
2-3 cups of water, enough to cover
vegetables
Directions:
- Salt and pepper the roast on all sides, and place it in a skillet with butter.
- Brown roast on all sides.
- Take the roast out of the skillet and place it in a roasting pan. Pour the butter and grease from the skillet over the roast and cover with aluminum foil.
- After the roast has cooked for about 45 minutes, add cut-up carrots and potatoes to the pan. Then cover with a few cups of water.
- Continue baking until the roast and vegetables are tender, about 45 more minutes or until the meat is finished.
