Marvin Daniel said, "God's Word must be your pleasure, not plan B"
During a mentoring class I was in recently, one of the keynote speakers said, "If it is important to you, you will make time for it!" Is the studying of God's word important to you? Do your actions align with what you say? In other words, if your answer to that question was "Yes, studying God's word is important to me," then I ask you, "Are you making time to study God's Word?" Would someone be able to tell that studying God's Word is imporatant to you because you make time for it? The studying of God's Word is imperative for a relationship with God. We can't know Him, His character, His nature - Who He Is without studying the Word of God that reveals HIM! My prayer for you this week is that God's Word will become a pleasure - and not plan B. God's Word will be important enough to you that you will make time for it.
Scripture for encouragement: "Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers; but his delight is in the law of the LORD, and on his law he meditates day and night. He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers." -Psalm 1:1-3
Thank you to all the men and women who have served in our armed forces. Thank you to all the men and women who have sacrificed greatly for our freedom. So many have fought for freedom that so many take for granted.
Have you every walked up to a serviceman or woman and said, "Thank you?." If you haven't, I would encourage you to. You will never know the impact to that serviceman/woman - and to you - until you do. Here are some other great ways to say thank you.
Do you have a military familly in your neighborhood? How 'bout mowing their lawn for them (even if the soldier isn't deployed)? Bring them dinner one night. "Hey, this is Susan, I live down the street from you - would you mind if I brought you and your family dinner tonight as a way of saying Thank you for your service." Very simple. Very awesome.
The next time you're in a restaurant and you see a service member and his family having dinner ask your waitress to bring their bill to you. Secretly, of course. Imagine how often that service member's family eats dinner without him/her because they are deployed. You'll have no problem sacrificing a little change.
My husband and I both have served. We are forever changed because of it. So many other lives are forever changed in a greater capacity because of their sacrifice. Thank a soldier today. Be willing to step out of your comfort zone and say Thank you.
When I drive onto post at Hunter Army Airfield there are contracted police officers guarding the post borders and entryways. One gentlemen, as he hands me back my military identification card always says, "Thank you for your service." His simple words make my day every time. On more than one occasion his words have changed my entire mood.
Thank you Jeff, my beloved Hoosier Man, for your service and sacrifice. And thank you to all the men and women who have served, and are serving. For all who have fought the good fight - for freedom.
Simple, come to momma green beans. I never buy canned green beans anymore. I usually ignore price, for fresh. If the price ends up being astronomical I go for another vegetable, or buy frozen. But you can't be fresh green beans. I've got a couple awesome recipes for fresh green beans but this is my go-to recipe. And my Hoosier Man and Georgia Boys love them.
Come to Momma' Green Beans
1-2lbs of fresh green beans, ends nipped
1/4C butter (not margarine because that would be a sin; and then you would have to confess)
3 cloves garlic, chopped
Fresh Ground pepper
Melt the butter in a large pan. Add the garlic. Add the green beans. Sprinkle with salt and ground pepper. Stir green beans carefully in the butter and garlic. Steam on medium to high (put the lid on the pan) for about 15 minutes. Taste for desired doneness.
It saddens me to report I only made a B (an 87%) on my last class, Quantitative Reasonings in Business. We were required to work in teams two weeks out of the 6 and the first week working in a team brought my grade down below an A to a low B, I was almost to an A again, and the last week I had to work in a team again. My team mates (at least one of them) dropped the ball - again. So I was stuck. We are graded as a team. Very frustrating to go from a 4.0 to a 3.75 through no fault of your own.
I've begun my 5th class, Economics. Lots of team work again required. Hopefully this team will be different.
When Jeff and I go on dates we vary our restaurant visits. One of our favorites, on dates, is Longhorns Steakhouse and another is Olive Garden. Several years ago, one of our favorites in town was a place called Semolina's. They made the best Chicken Cordon Bleu Pasta. I ordered it every time. I mean every time. I never ordered anything else. Jeff always ordered the Chicken Parmigiana.
Sometimes, we would go out to eat at say, Outback. Go to a movie. And then after the movie, head to Semolina's for a late night snack and coffee. Semolina's made the best bread pudding with a yummy, buttery, rum sauce.
Unfortunately Semolina's closed and the place that took over couldn't compete with Semolina's Chicken Cordon Bleu Pasta or their bread pudding with rum sauce. I have been wanting to make a bread pudding, actually find a bread pudding that I could sink into just like Semolina's. I found it! And wouldn't you know it's from my home-town girl, Paula Deen. Bread pudding too yah Paula - thanks for the delight.
Paula Deen's Best Bread Pudding (adapted by Susan Bowers)
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl (I actually used a package of stale dinner rolls)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce (I doubled this portion for a 13x9 pan of bread pudding and it was the perfect amount):
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (I used rum. Yum, yum)
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum, stirring well. Pour over the baked, individual servings of bread pudding.