For Today~ July 18, 2016
Looking out my window...
Another bright morning ushering in a 90 degree day....
I am thinking..
how important this week is to the future of the freedoms we have enjoyed for the last 240 years
Also, just how far reaching the evil is that has been unleashed on our communities...
I am thankful...
I am thankful that for now we still have the freedom to gather together to pray, worship and share the Good News of the Gospel..this morning my prayer group gathered to pray for the nation and the mercy of the Lord!
I am wearing...
My white blouse and blue gingham Capri's.
I am watching...
the beginning of the RNC and the news report about the shootings in Baton Rouge.
I am reading...
both books that I received for my birthday last week.. both are fabulous!!!!
#1 New York Times bestselling author Eric Metaxas delivers an extraordinary book that is part history and part rousing call to arms, steeped in a critical analysis of our founding fathers' original intentions for America.
and
An inspirational guide to help women explore their relationships with themselves, their mates, and with God, teaching women how to transform pain into fuel for future achievement and closeness to the Lord.
I am listening to...
The news on the radio
I am hoping...
that God isn't finished with the US and His hand of protection will continue to preserve us... that the Church will continue to awaken to the need to be praying more fervently for sake of our children and the future of our nation.
I am learning...
find my peace in God alone... peace that lasts and is trustworthy!
find my peace in God alone... peace that lasts and is trustworthy!
In the kitchen...
Watercress Soup
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large sweet onion (such as Vidalia or Walla Walla), chopped
2 small russet potatoes (about 1 1/2 pounds), peeled and chopped
4 celery ribs, chopped (about 2 cups)
4 cups low-sodium chicken or vegetable broth, plus more for thinning soup
1 cup milk, plus more for thinning soup
1 1/2 teaspoons sea salt
1/2 to 1 teaspoon freshly ground pepper
4 cups torn watercress, rinsed and drained
1/4 cup chopped fresh parsley
Garnishes: sour cream or crème fraîche, parsley, watercress leaves
Preparation
1. Melt butter and oil in a large saucepan over medium heat. Add onion; reduce heat to medium-low, and sauté, stirring occasionally, 10 minutes or until onion is tender. Add potato and celery, and cook, stirring occasionally, 5 minutes.
2. Add broth and next 3 ingredients; bring to a low boil over medium-high. Reduce heat; simmer 25 to 30 minutes or until potato is tender. Remove from heat; stir in watercress and parsley. Let cool slightly.
3. Pour soup in 2 batches into bowl of a food processor or blender, and puree until very smooth. (Or puree soup directly in pot with an immersion blender.) Pour soup back in pot to warm if serving hot, or refrigerate until ready to serve. Before serving, if soup is too thick, add more milk or stock. Garnish, if desired.
In my garden~
Board Room
shared from my pinterest board
Shared Quote
A moment from my day...
My birthday luncheon with my BFF's..
My birthday luncheon with my BFF's..
Closing Notes
Psalm 32
Of David. A maskil.
Blessed is the one
whose transgressions are forgiven,
whose sins are covered.
Blessed is the one
whose sin the Lord does not count against them
and in whose spirit is no deceit.
When I kept silent,
my bones wasted away
through my groaning all day long.
For day and night
your hand was heavy on me;
my strength was sapped
as in the heat of summer.
Then I acknowledged my sin to you
and did not cover up my iniquity.
I said, “I will confess
my transgressions to the Lord.”
And you forgave
the guilt of my sin.
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