SHINE

November 19, 2013

sunrise

As the sun rose

Its warming rays touched my

Night cooled flesh

With the thrill of a new day!

*

By Martha L Shaw – © 11-19-2013

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SIX WORD SATURDAY

November 16, 2013

SECOND POT OF COFFEE – HEADACHE, GO!!!!

Digital Camera

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Six Word Friday – Hold

November 15, 2013

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Jesus, hold me close to you!

Click the image and join the fun!

Click the image and join the fun!


Truth Is Eternal

November 14, 2013

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…and beware of the yeast… Matthew 16:1-12  Some believe that the earliest winemaking was probably by accident. Not until the 1800’s do we understand that enzymes secreted by yeast cells in the fermentation process of breaking down sugar, plays a significant part in contributing to its flavor. Likewise evidence of baking bread goes as far back as 4000+years, but not until the 19th century did we understand the process of yeast in causing dough to rise. Either way research has shown us that yeast is this microscopic organism, a fungus that reproduces by budding, grows very quickly and whose DNA can be easily manipulated. However, over time, the yeast loses its activity. We know from the passage that Jesus is comparing the yeast to the Pharisees’ teaching of doctrine. Isn’t it interesting that Jesus’ use of the word yeast is still appropriate for us today in light of…

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Turkey Soup

November 13, 2013

Seems in cooking as in following Christ, we sometimes let fear stop us. Trisha leads you on the path to homemade soup and the reward will surely please you. Where is Jesus leading? He will surely protect and please as well.

Trisha's Flying Meatballs

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This is a basic turkey soup. I got a package of large turkey wings, and simmered them for a few hours.  I took the wings out, got all the meat off the bones, strained the stock, cleaned the pot and reduced the stock by about half. 

That can all be put aside.  I did it on a separate night.  

The rest of the recipe consists of: (all veggies are chopped & all herbs are fresh)

  • 2 large carrots
  • 1 medium Vidalia onion
  • 4 stalks of celery
  • 3 cups of Swiss chard (or spinach)
  • 1 tsp. thyme
  • 1 tsp. marjarom
  • 2 tsp. parsley
  • 2 ts[ salt
  • 1/2 tsp. white pepper
  • 1 cup barley
  • 2 tsp. garlic

Saute carrots, garlic, onions, celery in a small bit of olive oil. Add turkey stock, herbs and stir for a few minutes. Add barley and simmer until barley is done.  Add turkey and Swiss…

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Amazing Grace By John Newton

November 13, 2013

Unmerited favor . . .


Now Go, Be the Church

November 13, 2013

Amen!


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